31 January 2011

How To Make Sardines

#1. Remove the shimmery unappetizing fish from the can.
#2. Squeal like a little girl at the sight of the fully intact gastrointestinal tract of the sardines.
#3. Place three of the sardines in a fry pan on medium heat.
#4. Bring to a low boil in a swimming pool of extra-virgin olive oil.
#5. See how long the fish can swim around in the pan without making eye contact with you.
#6. Save the sardine that you just wanted to be friends with when it gets stuck in the burner.
#7. Poke the fish with a black spot on its shoulder to see if it's done.
#8. Leave the best-looking sardine in the pan, but put it on the back burner.
#9. Realize that the ideal sardine was just to shy and is still hiding in the can.
#10. Add that little fish too the pan and things really start to get heated.
#11. Well they're done whenever they reach the desired temperature, so take them out before things get too weird.
#12. Eat them with some toast and cucumbers.
#13. Within the next two hours, you'll swear to never eat another sardine for the rest of your life.

They were made to feed off the bottom of the ocean. Get your Omega-3's elsewhere, or from Salmon.

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