Uh…
Food mill, bread knife – wha?
Instead I came home with:
1. A baking sheet to replace the wonky, floppy one I never use because I hate it.
2. A little peeler to simulate a mandoline (I saw Jamie Oliver do it).
3. A magnetic knife rack because we have all of our knives lying on top of each other in a drawer, and now you know my secret shame.
4. A John Boos board because it was $7.99 (!).
Also, the sardines: your recipes and ideas were good, but in the end I wanted my first tin to be simple and straightforward. I smeared a Triscuit with a little whole-grain mustard, piled a small filet on top, and popped it in my mouth. Simply delicious. Though the soft little spine and the miniscule organs (and there definitely were some) floating about in the tin were something to get used to. I’ll be experimenting with your ideas, though they’ll have to wait for those nights when Ben isn’t home – apparently his ban extends to all small fish in cans. Fine! More omega-3 fatty acids for me.
Ralph’s suggestion sounded really good: "A recipe for sardines (I like the oil-packed better) I love is
wrapping them in a Boston lettuce leaf after sprinkling them with a
dressing made of chopped shallots, lemongrass, garlic, chili, nam pla
and lime juice."
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