Ingredients2½-pound cleaned octopus4 cloves garlic, crushed and peeled2 teaspoons dried oregano, preferable Sicilian on the branch¼ teaspoon crushed red pepper flakes¼ cup red wine vinegar1 medium red onion, sliced ¼ inch thick1½ pounds russet potatoes1 cup coarsely chopped marinated artichoke heartsJuice of 1 large lemon3 tablespoons extra- virgin olive oilKosher salt¼ cup chopped fresh Italian parsleyDirectionsPut the octopus in a pot where it will fit snugly. Scatter in the garlic, oregano, and red pepper flakes. Read More...
“Roger, don’t be alarmed.”
That was the warning Justine Latton’s husband issued before instructing his friend to look above his head. The pair had been in the middle of fixing a door inside an old ski lodge at Mount Field National Park in Tasmania when Latton’s husband noticed they weren’t alone.
Less than a foot away, a huntsman spider, about the size of an adult’s hand, was perched near the top of the door — and a dead pygmy possum was dangling from its gleaming black fangs. Read More...
