You probably had calamari, the most popular way of preparing squid. Unfortunately if it is not well prepared it can be chewy and rather disgusting.

Squid, like all seafood must be simply and quickly prepared. I find it the most difficult to cook because it releases so much moisture when it cooks. But boy do we love it.

I think, it was snails at an Italian restaurant, that I didn't like. I know I have had calamari, and I Like it! (I didn't know that was squid.)

Cathy, I think walking is great & it is really good exercise. I do a tread mill at the gym & like it, however there is nothing like being outside. I do have to take some weight off. I guess to many Cookie's Cookie

With squid it's important to follow the 2/20 rule: you cook it for either less than two minutes or more than 20.

Either way it will be tender. But if you fall into that middle zone it will be tough, chewy, and rubbery.

Today I had coffee (or course). Lunch was a Ruben, chips, and a handful of olives.

For supper we had Sambousak Lahma (Lebanese Meat Pastries), with garlic sauce; caremalized red onion marmalade; and a simple salad.

Had out-of-town friends over for a mid-afternoon late lunch/early supper- and stuffed a porkloin.

Split a pair of zucchini and a pair of carrots lengthwise and blanched both in boiling water 'til semi-soft and bright in color.

Butterflied-out the 5lb. loin, seasoned with salt and pepper, lay down fresh raw spinach leaves, lay the blanched zukes and carrots atop the spin and rolled it all up. "Tied" the loin secure with strips of bacon, rubbed-down with honey/mustard, then pressed on a crust of kosher salt & cracked black pepper and slow-raosted for 3 hours.

Sliced this and served with smashed red spuds & pan gravy, braised cabbage/broccoli/leeks, pumpernickel clover-leafs, and blackberry buckle w/ vanilla bean ice cream. Everyone left the table fat & happy!