Maybe it is because we are slowing down with the season or maybe it’s the season itself, but I always feel so creative when November rolls around. I think for our last week we will have a great big fat grilled sausage over the purple barley with braised cabbage wedges!
And I have two octopi left for usage…pizza? Antipasti? OCTOPUS FRITTERS? If you have some input send me a comment – maybe you will inspire the menu for our last week. What if I grind the octopus into cakes/patties and braise them?