sardines
We don't have a picture of my breakfast this morning, and, slowly one at a Time along with a sip of tap water or hot & black, I've eaten two-thirds of it anyway, so it's too late now. Six sardines, each with a smear of mustard on top. Didn't matter which mustard, ever-which-of-a mustard that first caught my eye in the refrigerator door, and this morning it was Grey Poupon.
My favorite is a German mustard, and there's a jar of it in there and a backup jar in the pantry because - - I guess because of having grown up during The Great Depression - - I don't like giving out of things.
There's also English mustard, another favorite. And the usual French's yellow mustard that you Americans seem to prefer. I like them all, including Maille, a French mustard that I don't have and don't need at the moment; but that's about it, pretty ordinary, I'm not into weird mustards.
On hamburgers I like mayonnaise, with maybe a little puddle of the German mustard on the side in case I want to add a touch of it before taking the next bite. Other than that, I like mustard on hot dogs, and always on deer sausage and Bradley's pork sausage if I'm eating the sausage in a hot dog bun, which is choice, man.
Linda likes mustard on her hamburger, and on a ham sandwich, French's yellow mustard, and seems to go through a jar pretty fast, so I try to keep it in stock on the pantry shelf. The last Time we tried to buy a jar of it there were no jars, bottles, only the plastic squeeze bottles, which waste half the mustard, you can't get all of it out; so I ordered a dozen or so jars online, and then some months later thought we were out when we weren't and ordered another dozen or so. If we live into 2029 there ought to be enough to last.
My thoughts though were about sardines. Recently a friend brought me a pack of three jars of Polar sardines, which I'm still enjoying. However, expecting them to be soon gone, I was delighted to find an interesting assortment of sardines at World Market, PCB when we were there last week after attending a middle school awards ceremony. I bought two kinds of sardines in jars (doesn't matter, jars or the little flat tins). On the same shelf were tins of anchovies, which I've been out of since finishing those I got as Christmas gifts.
How do I enjoy anchovies? Well, flat or rolled doesn't matter, but I buy flat because they're more convenient. I may have an anchovy sandwich for breakfast, best on Pepperidge Farm's very thin sliced whole wheat bread, with mayonnaise to hold the fish to the bread. I like anchovies on pizza - - when we're eating pizza out it means we're at Enzo's down the street, which I can see from my study office den, and I usually order a thin personal pizza with double anchovies, and mayo on the side: sometimes it causes a minor commotion, and the chef comes out to see if it's still the same kook. The last Time we had pizza at Enzo's, a few weeks ago, was after a long gap of maybe over a year. When I ordered my usual individual thin pizza with double anchovies and mayo-on-the-side, the wait person (waitress) said, "I thought it was you when you came in."
A favorite salad (among many and various favorite salads) is caesar salad, and I like mine with anchovies, either whole filets or cut up. My best Caesar salad memory is Carrabba's at PCB.
The olive oil that anchovies are packed in makes a nice spread on a slice of bread, toasted to crispy.
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How did I get onto this topic series for this morning's blogpost? Well, this morning I woke up thinking about sardines.
And at our osprey nest in Boulder County, Colorado there are still four eggs as of a few minutes ago, nothing hatched;
Anyway and always,
RSF&PTL
T89&c