Sardines or why looking into the face of your dinner is important.

Darlings,We've discussed how I believe that people's fear of cooking comes from the inability to just jump in and do it and never is that more apparent then when you ask people about cooking fish at home.Most give you a look of grotesque disdain or else ask if you mean fish sticks. Even some of the best home cooks I know shy away from cooking fish at home. I think it has to do with the smell. Or perhaps it's the perception that the fish spoils easier than other proteins. Or maybe because a lot of people didn't grow up eating fish, let alone fish at home.But fish, it's so good for you. It's such an important part of a carnivorous diet. It gives you the satiety that red meat or poultry does, and it does so much good for your skin and hair and nails.I ate a lot of fish growing up - my dad cooked fish, as did both of my grandmothers - so it was never an unknown entity to me. We never ate anything crazy - salmon, whitefish of different kinds, lobster, crab, the normal stuff.It wasn't until we moved up here and wild, sustainable, fresh fish was so widely available that I really started experimenting with anything crazier than that above. But when we moved here - the world was our oyster (pun intended, darlings).One of the fish that le hubs ate a lot as a kid, but that I had only really known in the context of tomatoes and tins was sardines. But when le hubs brought them up, I thought I might seek them out and experiment. That was 4 years ago.One of my favorite things about them is that they are fish, and they look like fish. I think it's important to be able to eat things in their whole form and to understand that what you're eating was once a living thing, not just a perfect filet. I'm not saying you can't just eat a perfect chicken breast once in a while, but I am saying that if you are going to eat it, you should also be OK with the fact that once upon a time, it was a cute, tiny chick who grew into a chicken who was slaughtered so you could coat it's breast in tomatoe sauce and mozzarella cheese and eat it over a bed of gluten free pasta. So when you eat sardines, you know exactly what you are eating. You have to stare into the eyes of your nights feast. And as macabre as that sounds, I think it's tres important, darlings.I also love that I can sing this all the while:https://www.youtube.com/watch?v=oV2SpFi4nVY The Little Mermaid just so happens to be my favorite Disney movie, and this just so happens to be my favorite part. Maybe that's telling in some way, darlings, but let's not project, not tonight.So I want you to go out, buy some fresh sardines and try this recipe. Your wallet (they are super duper cheap), tummy and hair/skin/nails will thank you.SARDINESIngredients1 lb Sardines (4-6 whole sardines), butterflied and gutted1 lemon, cut into half moons1/4 c. bread crumbs2 tablespoons oregano1 bunch parsley, chopped1/2 red onion, chopped 3 cloves garlic, choppedSalt, to tasteOlive OilMETHOD

1. Preheat oven to 425 degrees.
2. Combine bread crumbs, parsley, onion, oregano and garlic.
3. Arrange fish in an oven safe dish and stuff each one with a slice of lemon.
4. Cover fish with bread crumb mixture.
5. Give it a hit of olive oil.
6. Bake for 15 minutes.
7. Enjoy your new favorite meal with an Israeli salad, some orzo and maybe a leafy green or two.

 xoxo lcf