Sardine Induced Madness
3 Cans of Sardines for $2.00!

Who am I to resist a bargain, particularly of a food which I am attempting to learn to love for no particular reason other than to force myself outside of my circle of comfort. (Although, it is also as much about getting up to long distance high-jinx with my lemonadescent friend!)
It has been a number of weeks now since I began this quest, consuming an average 1 can a week of the greasy bait.
I started with an oven toasted sandwich of sardines, tomato, cheese and basil leaves. Closing my eyes as I raised the sango to my mouth, I told myself, "This won't taste like fish! This won't taste like fish!" Munch, munch, munch. "Was that a spinal chord?" I shudder as I feel a slight crunch in my mouth. Swallow. Glass of water.
I tried making Sardine dip (ewgh!), a mushy mix of sardines, ketchup, pumpkin and mushrooms. By mashing it up with the vegetables, I found it much easier to look at because it was no longer body like. The first mouthful. Hey, this ain't so bad. A couple of more mouthfuls...Oh, it does taste quite fishy. Suddenly, involuntary reflexes start kicking in. Swallow. Two Glasses of Water. No more dip, thank you!
By this stage I was forced to admit the situation was starting to get desperate. It is time to go back to the basic rules of food...
THE GOLDEN FOOD RULE: Almost everything tastes better with lots of melted cheese.
Using this as a guidleine, I decided that my next sardine experience would be to mix them in with Macaroni Cheese and bake the mix in the oven. When I opened the oven door 15 minutes later, a waft of fishy aroma met my nostrils. Oh dear, what am I doing?
With each bite of the Cheesy Sardine Mac, I closed my eyes, pretending there were no traces of sardines on my fork. Of all the sardine dishes that I have made so far, this was the first I managed to eat a full portion of. However, adding the fish was an easy way to ruin a classic comfort dish.
So at this point in the escapade, I ponder why I am subjecting myself to the regular queesiness of eating the fish. I mean, should I ever find myself stranded off the New Brunswick coast on a raft of broken bits of ship, I want to be sure that I will be able to stomach these marine morsels that I am told are abundant in those waters.
But given that I don't plan on being near the Atlantic Ocean in the near future, let alone on it, perhaps I need to search deeper for a reason to persist on this gastronomic jaunt.
It has occurred to me, on more than one occasion as I eat the sardines, that I have almost made the transition to vegetarianism throughout this year, but in some wacky act of rebellion, I am consuming something which I do not enjoy, when I could be eating some meaty thing that I love.
The thing is, that there is quite a short list of foods that I dislike immensely, in fact it probably comes down to fish, red bean paste and offal that I strongly oppose. WHY OH WHY DID I NOT CHOOSE TO LEARN TO LIKE RED BEAN PASTE?
There are now 3 cans of sardines in my larder. I will persist with my Sardine escapade until NYD 2006. If I can not manage to enjoy the fish by then, I shall resign myself to defeat by a headless small fish. Shudder!