MAYBE it's the woman in me, but I've always liked foods that come in the shape of a ring.
Golden rings of pineapple. Yes please!
Glistening onion rings (au naturel, deep fried or the onion-flavoured maize snacks). Delicious!
Apple rings, ring donuts, Hula Hoops, spaghetti hoops, polo mints. You name it, if it's edible, circular and comes with a whole in the middle, I am on it.
But squid rings?
I've always been lead to believe that eating squid was the culinary equivalent to chewing a rubber band.
Besides, I couldn't get over the fact that it started life as something which looks like an ancient form of contraception.
Until about six month ago, when a friend ordered a pile of calamaris to share in a tapas restaurant, unaware of my aversion to the breaded rings of knicker elastic.
My first thought was 'great, that's one less plate to eat from', until she started to tuck into 'my' goats' cheese salad (can you tell I am not quite au fait with the idea of tapas?).
I lunged my fork into her crispy calamari, via the garlic mayonnaise, taking more than my fair share. I'd munch through these suckers... even if it takes all night.
However, it was a revelation. So good were they, we had to order another plate to sate my newly-found appetite.
And the love affair did not stop there. In fact, since then I've gone calamari crazy, I ate copious amount during a recent holiday in the Dominican Republic, and I even had some excellent crispy squid as a starter in the Barton Arms last night.
But I am yet to cook it myself.
I am frightened of buying it, chopping it up, cooking it
So I am asking for your help. I need recipes, tips... it's a love affair that I don't want to be responsible for ending in my own kitchen!
You could ring me... or just leave me a tip at the end of this post...