I can’t find a better way to mark my return to the blogosphere than sharing my favourite Italian dish of pasta and meatballs.

But first thing first, I apologise about the post drought on my blog.

It has been a crazy past couple of months from house hunting to moving house. Being in awe with the walk-in closet and the semi-new interior of the house we’ve just moved into, we missed the obvious – the phone line. The house didn’t come with a phone line. Since the move we have been surviving on wireless internet which for some reason, the reception is pretty crap. Apparently it has something to do with the fact that the roof is made of tin and not tile. This house is definitely not ADSL friendly. As I couldn’t leave my blog unattended any longer, I will be juggling between preparing blog posts offline at home and uploaded at work until a knight in a shining armour i.e my phone company technician come to my rescue.

To be honest, there’s nothing really special about squid on its own (sorry squid lovers, it’s true!). As you all will agree that squid itself is pretty tasteless. The texture will get worse if you add time and pressure when cooking it too! It became chewy and  rubbery… seriously make your jaw muscle developed (a definite no no to the shape of my face!).

Despite my minor whinge about the squid above, I still love’em (speaking about true love eh? lol). I love barbecue squid after they are marinated with garlic, lemon and salt. I love when they are curried or cooked in my favourite sambal sauce. I love when they stuffed with meat fillings and then cooked in soup (okay, it’s sounds unusual but trust me, it’s a lovely dish). Among the various ways you can turn squid into delicious dishes, my absolute favourite is when they are deep fried, prefereably lightly battered. You gotta admit that anything deep fried is a crowd pleaser. However I don’t know how I feel about deep fried bubble gum though.