It’s seafood week. We are supposed to abstain from meats and instead eat modestly and suffer with seafood. But the way the world works today, that means you pay through the nose for fish and other denizens of the sea and lakes so it costs you more and you aren’t really suffering in any way…think broiled lobster, a nice whole fish, some squid cooked in its own ink. Frankly, I have never cooked adobong pusit though I have eaten it hundreds of times. Turns out it is one of the easiest things to cook, though I am not KEEN on cleaning squid. So if you are inclined, just buy small to medium sized fresh squid, clean out its entrails and the plastic sword in its main body. then rinse and carefully preserve or keep the ink sacks intact. Heat up a pan and saute onions and a little garlic in some vegetable oil. Add the squid, a little patis, salt, pepper and green onions if you have it. Add chili peppers if you like zing. Simmer until the squid is tender and the sauce is nearly jet black (why is a jet black?). Actually, it really is a more murky brown black. Serve with lots of rice. Perfect lenten “suffering” dish. Yeah, right.