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Lana Mihajlović posted an update
Level:
Scoolinar
On a table that had seen better days and worse meals, a true marvel stood today — a plate of squid in sweet sauce, next to a bowl of potato salad that smelled like childhood and summer, all at once.
The squid, tender and firm at the same time, rested in the sweet sauce as if they had made peace with the idea that they didn’t always have to be salty, that the Mediterranean could wander Eastward, that the sea could merge with candied dreams.
Everything smelled of an attempt — but not a desperate one, rather one that carried a smile. The plate wasn’t bursting with color or form, but everything had rhythm. The sauce clung to the edges like a memory that refuses to fade. The potatoes absorbed it all — unresisting, unafraid. They simply were — humble, yet unrelentingly honest.
In the space between a bite and the silence, a message lingered: that with every meal, the world shifts a little; that even squid can become a story, if you pour tenderness over them and sweeten them just enough.
Sol Damiani, Mercedes Delgado de Miguel and 6 others16 Comments-
Level:
Scoolinar
So yumy! I love squid 😍
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Level:
Scoolinar
@Valentina Gurau Me too…I love them in all ways…sweet, salty, stuffed, grilled, fried…😁
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Scoolinary Team
Lana, this is pure poetry in squid form! You’ve got me hungry and seriously considering writing a love letter to a potato salad.😅
That line about “the Mediterranean drifting East” totally blew my mind, and the image of the sauce clinging to the plate like a memory—wow, that hit deep!
Plus, the contrast between sweet and seafood sounds incredibly tempting.How did you come up with pairing that sauce with the squid? Was it a moment of inspiration or a recipe you had up your sleeve?
Thanks for sharing this story that you can taste and feel.❤️
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Scoolinar
@Sussan Estela Olaya Dear Sussan, thank you for this beautiful comment — you made me laugh and touched my heart at the same time!
As for the sauce, it was one of those moments when your intuition starts to smell the dish before anything even hits the pan. The squid felt like a canvas that needed something unexpected, and that’s how this sweet-and-savory ballad was born. There was no recipe, just a feeling that sweetness would dance beautifully with the depth of the sea.
Interestingly, this dish has become one of those I’m known for among my friends — you know, when someone asks, “Hey, are you making your squid?” That’s when you know love has made it to the plate.
If you ever decide to experiment in that direction, let me know how it goes. And as for the love letter to potato salad — I completely understand… it’s one of my personal favorites too. 🥰
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Level:
Scoolinary Team
Lana, I love how you describe the intuition behind the dish, as if it’s a work of art forming in your mind before it even touches the pan. That emotional connection to food is what truly makes it special. I also loved learning that this dish has that personal touch that has made you so beloved among your friends. Without a doubt, it’s a dish made with love! I’m sure when I finally get the chance to try it, it will be a true discovery. Thank you for sharing your magic in the kitchen. ❤️
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Level:
Sous Chef
Este plato debe saber a gloria bendita Lana. Tienen un pinta estupenda 😍 A mi personalmente me encantan los calamares, a éstos pequeños los llamamos “Chopitos”. La verdad es que de cualquier forma están riquísimos ❤
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Level:
Scoolinar
@Maloles Muñoz Thank you, Maloles! “Chopitos” – I really like that name. Sounds like little sweet kisses. 🥰 This time I served them with potato salad because I was really craving it, but I usually pair them with a salad of potatoes and Swiss chard, seasoned with garlic, olive oil, and a bit of lemon juice — a classic combo that never disappoints! ✨
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Level:
Sous Chef
@undefined Seguro que está riquísimo. Gracias de nuevo Lana. Que pases un bonito domingo❤
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Level:
Scoolinar
@Maloles Muñoz I wish you a nice Sunday too, dear 🥰
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Scoolinar
🙌🙌🙌 me encantan los calamares, los chipirones, los chopitos, la sepia… y en general todos los cefalópodos y octópodos 🦑🐙 esa salsa tiene que estar para bañarse en ella 😂 y la patata parece la mejor compañera 😋
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Scoolinar
@Beatriz Torija Beatriz, I love how you wrote this – like a sea ode to all the wonderful tentacled creatures! And yes, the sauce was totally one of those you shamelessly dip bread into, and the potato – the loyal companion in every bite. Cephalopods unite! 🦑🦑🦑
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Level:
Stagier
Que interesante! Nunca he probado calambres con una salsa dulce, pero seguro es delicioso.
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Level:
Scoolinar
@Diana Vinces You should try it ☺️
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Level:
Scoolinary Team
What a stunning parallel you’ve crafted—both in the kitchen and on the page. Squid, by nature, is a shape-shifter: grilled, stuffed, braised, crisped into rings or simmered in ink—it bends without breaking, absorbs without losing its essence. It’s humble yet quietly brilliant, capable of adapting to bold spices or subtle sweetness, just like in your dish.
And then there’s Lana—equally versatile, but with words instead of tentacles. Your language moves the way squid cooks: with intention, texture, and rhythm. One moment tender, the next firm; at times rich and elaborate, at others stripped down and quietly profound.
Both squid and you, dear Lana, remind us that when you know your core, versatility isn’t dilution—it’s expansion. ✨
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Scoolinar
@Sol Damiani This comment took my breath away—as if you captured not only the essence of the dish, but of me as well. Thank you for gifting me this parallel, so layered and true.
You described the squid so beautifully—that often underestimated wonder of the sea, with its ability to absorb everything without losing itself.
If my words managed to carry even a grain of that ocean spirit, then this symphony on the plate has already sung its true note.
Your words are a gentle reminder that flexibility is, in fact, strength—not weakness. And that in adaptability, we can preserve the core—and even bring it more fully to light.
Thank you from the bottom of my heart ❤️
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Level:
Scoolinary Team
@lanamihajlovic ❤🧡💛
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