At some point while talking on the phone with Les Blank, I realized he was eating. Lunch was leftovers from yesterday’s Monterey Bay squid catch, and his smile was audible as he lingered over the prep: “I took the guts out and stuffed the bodies with garlic and the squid tentacles, and then sautéed them briefly in a hot pan, and turned the heat down and poured in some wine and let them steam for about five minutes.” My mouth watered; it sounded delicious. “It... More >>>