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"Just because something\u2019s unfamiliar doesn\u2019t mean it\u2019s hard to cook. OK, I understand that when you think \u201CTV dinner,\u201D squid is hardly the first thing to come to mind, but I am asking you to think again. This is unexpectedly easy to shop for as well as easy to cook. Baby squid (better here than tougher, grown-up, windsock-sized ones) can be found, frozen, in 1-pound boxes, to be stashed in your freezer and thawed as needed. And while any recipe that involves a mortar and pestle can seem like too much kitchen fussing when you get back from work, let me tell you that a bit of murderous bashing can be a great stress-relieving exercise. But if you\u2019re not convinced (and believe me I understand: until recently I had only to read the words \u201Cmortar and pestle\u201D to be filled with dread and intimidation) you can always use one of those little electric coffee-bean or spice grinders for blitzing the salt and pepper. Already-ground pepper and fine salt is not an impossible option; I won\u2019t pretend they\u2019ll be as good, but as long as you don\u2019t use that pepper-container dust\u2014more sneeze-powder than aromatic spice\u2014it\u2019ll be just fine."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/salt-and-pepper-squid>