SQUIDLICIOUS
Calamari
is popular in many Asian and Italian dishes. In Italian/American culture,
calamari is considered a rite of passage; when you finally enjoy it, you’re no
longer a child, but on your way to having adult tastes. While many people have
no problem eating squid when it is cut into rings and deep fried and drowned in
marinara or hot sauce, those who are too timid to sample the mini tentacle
clusters are missing the true flavor and aura
of calamari.
In my
debut novel, DON OF THE DEAD (2009 Coscom Entertainment), there are several
dinner scenes, which is befitting of a gangster tale. Pasta is served at every
meal, and calamari is too, sometimes to an absurd degree. One of the older
mobsters is even nick-named Carl “The Calamari.” He eats calamari with every
meal. He has been known to toss some rings onto his corn flakes, or stuff some
fried tentacles into his roast beef hero. Rumor has it a dish of the prized
seafood was placed between Carl and his wife on their wedding night. In the
novel, side characters are seen eating calamari, and its presence in the
background—I believe—helped to give much of the proceedings a genuine
Eye-Talian feel.
As a
kid, I was almost afraid to look at someone eating squid. It grossed me out.
But when I entered my early teens, my grandfather told me one Sunday afternoon
at the dinner table to “knock it off” and try a piece. I’ve been hooked ever
since. And so are the characters in DON OF THE DEAD. Calamari is their treat.
It’s the little side dish and neighbor to the main meal that keeps them
focused, that helps them to feel everything is right with the world.
And in the New York
underground, that’s an important state of mind to be in.
Thanks for stopping by to share your food for thought, Nick!
You can find Nick and his books here:
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