We made an excursion to our fishmonger earlier this week for some mussels and came away with a few extra treats—squid ink and calamari. Yesterday, we steamed open the mussels with onions, garlic, pepperoncini, and white wine, plucked the meat from the shells, and saved it along with the broth. Today we made a traditional squid ink risotto, plumping the rice with the mussel broth, then smothered it in calamari and mussels. A well deserved feast to end our long full week of work. Most likely it has been the same for you, so remember to cook something delicious for yourselves this weekend, dear friends.