{"id":14274,"date":"2017-09-15T00:29:56","date_gmt":"2017-09-15T00:29:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14274"},"modified":"2017-09-15T00:29:56","modified_gmt":"2017-09-15T00:29:56","slug":"grilled-lemonoregano-marinated-squid-fennel-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14274","title":{"rendered":"grilled lemon\/oregano-marinated squid; fennel, tomatoes"},"content":{"rendered":"

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Really, really good.<\/p>\n

It was also very good for\u00a0anyone’s budget, regardless of how small: The squid was $6.95 per pound, and I brought home enough for both of us for $6.<\/p>\n

We couldn’t decide whether the seafood or the vegetable part of this meal was more delicious; they both were pretty awesome, so we called it a draw.<\/p>\n

We enjoy squid regardless of how it’s prepared. This time I decided to work it on top of the stove, mostly because I didn’t want\u00a0a hot oven to add to the discomfort of a warm, humid evening, even if it would be on for only a few minutes.<\/p>\n

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The\u00a0accompaniment\u00a0to the cephalopods\u00a0became something of a\u00a0salmagundi, because I didn’t have a sufficient amount of any one vegetable to serve alone.<\/p>\n

It\u00a0 started with a modest bulb of fennel (which cost about half what the squid had, and it came with stems for an easy crudit\u00e9<\/em>, and fronds\u00a0for a garnish).<\/p>\n

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