almost put it in the cranberry sauce.
This year my cranberry sauce came out tasting just like cherry pie filling, WTF?
Apparently, cranberry + apple cider + ginger + cinnamon stick + orange zest + sugar = cherry pie filling flavor.Last night we went to soundlab for the knowmatic tribe show. It was difficult to dance because it was crowded and my musical taste has evolved. I am pretty sure I never want to hear a daft punk remix again. I also spent like two hours trying to get my printer, to print the damn tickets. Turns out they just needed my name.
One awesome thing was the Video playing in the background about an octopus with a squash friend. Turned out to be a japanese show called kure kure takora
(e:Mike) and I remarked that would be a tasty combo and when searching octopus with squash friend I Found this recipe that ties this whole Journal together. Crispy octopus with Squash and pomegranite seeds 
After that (e:Mike) was no longer satisfied with the wine/Beer only bar so we headed back to Allentown and met up with Malibu and Johnny. For once I had a lot of fun at Cathode. Then we hit the ETS drivethru and I got a yummy beef taco and laughed till my face hurt. The nights I go out with my brother are always the most fun.
UPDATE: I decided to just post the whole recipe here in case it goes away:
Crispy Octopus
For the octopus:
2 8-ounce octopus tentacles
For the butternut squash:
1 tablespoon olive oil
1 ounce butter
4 ounces butternut squash skin and seeds
removed, chopped Salt and freshly ground black pepper to taste
For the bechamel:
1 ounce all-purpose flour
1 ounce butter
1 pint whole milk Salt to taste
To serve:
8 ounces trofie pasta
1/8 cup plus 1/2 teaspoon olive oil
1 teaspoon red chili flakes
1 glove garlic, peeled and finely chopped Juice of 1 lemon
2 ounces butter
4 ounces chorizo, sliced
Salt and freshly ground black pepper to taste
For the garnish:
Pomegranate seeds
Sage
For the octopus: In container, place octopus, cover and freeze until solid. Using an electric slicer or microplane, slice into translucent discs. Reserve in freezer.
For the butternut squash: In skillet heat oil then melt butter. Add squash and saute until just tender. Remove from heat season with salt and pepper and cool to room temperature.
For the bechamel: In saucepan, combine flour and butter and whisk constantly until butter has melted. Do not brown. Stir in milk, whisking constantly until mixture is thick enough to coat back of a wooden spoon. Strain through a fine-mesh sieve. Season with salt.
To serve: In pot bring salted water to boil. Add pasta and cook until al dente. Drain and season with salt and pepper. In bowltoss together frozen octopus discs, one table-
spoon olive oil, chili flakes and garlic Season with salt and pepper. In saute pan, heat 'A teaspoon oil. Flash-sear octopus discs until crisp, about 10 seconds. Use tweezers during this process to prevent discs from sticking together. Add lemon juice and melted butter and remove from heat. Season with salt and pepper. In skillet, heat remaining oil and saute chortzo four minutes. Add squash and saute until squash is tender and chorizo is crispy. Stir in pasta, saute two more minutes and remove from heat. In large bowl, toss together pasta mixture and octopus. Season with salt and pepper. In bowl, spoon bechamel and top with octopus mixture. Garnish with pomegranate seeds and sage.
Oh man. I missed seeing Malibu this year. He is the most splendidly gorgeous person I have met! Tell him I said hi - but he probably doesn't remember me. :)