Squid Blastula

They were quite some work, cleaning the squid, boiling the bulgar,
making the stuffing, stuffing and closing them, and them cooking for
almost an hour. In the end, they were tasty but really nothing to blow
your socks off. Next time: more mint, more garlic, and...as much as I
don't like to use it, more salt.

Am at the gym at the moment, blogging from the iPhone as I peddle on
one of the exercise bikes, BUT, the sun is out and I intend to go laze
around the English garden in an hour and enjoy...and maybe work again???

Am also busy trying to link up all the various profiles in a way to
only post once and have the right network get the right information.
Need to put some more thought into this.