Caprese and calamari

Tonight's fare may win the approval of our food friend Jeni Lee, or at least half of the dishes. 

I got some nice heirloom tomatoes, fresh mozzarella, and basil for a nice caprese salad (finished with a little olive oil and pepper).

 To make this a meal, I also hand breaded and fried some calamari, dredged in some flour with paprika, chili powder, and garlic powder. Out of the oil, I added a little sea salt and ground pepper.

This was a great dinner, and fresh.