A Dollar's worth of Calamari

A Dollar's Worth of Calamari

The shiny beige wedge of squid,
reposed on the worn cutting board
waiting for the chef to wield
his newly sharpened knife,
waiting to be sliced in half,
opened, exposing an inner flesh
decorated with a bony saber and
a gelatinous unidentified object,
both summarily picked off the surface
and disposed of out of view.
Next, this glistening surface was
to be sliced across, lengthwise and two
ways diagonal to soften the
rubbery flesh.
We watched in morbid fascination
and with some semblance of doubt.
We, who were used to delicate
fried calamari which dissolved in
our mouths with hardly a chew.
The usual routine, high heat,
oil, minced garlic, Kosher salt,
pepper, saffron from Spain,
diced red pepper and green onion.
The not so usual:
lots of butter and plenty of white wine.
Served up on chipped china from the
home economics kitchens at
Platt Middle School.
Voila!
Rubbery squid in an excellent sauce!