The wife wanted squid, and not for the first time lately; she’s been craving it. So she went out and got some, and since Milo went along for the ride they came home with a formerly live soft-shell crab that he fell in love with. (The guy behind the counter cut its face off with scissors so I didn’t have to. I’m going to call that a plus.) When they got home, I dredged the crab in seasoned flour and dropped it in some hot French fry oil from the jar in the fridge. If possible, Milo loved it even more once it was all crisp and golden.
For the squid I went super-simple, cutting it up and tossing it in the rest of the crab flour, then into a very hot wok for a minute, then dumping in watercress, garlic, ginger, kaffir lime, nam pla, shoyu, mirin, and yuzu juice, then quickly transferring it to a bowl once the greens wilted but before the squid could even think of getting rubbery. Brown rice soaked up the wonderful juices, and the whole thing (not counting the rice) took 5 minutes. Not too shabby. The leftovers were twice as good the next day for lunch, eaten right out of the container standing by the sink and looking out at the garden which threatens to start growing the minute the sun comes out.