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There are bloggers and then there are bloggers.  Number One Quality bloggers have awesome cameras, outstanding photography skills, use social media and, don’t take this the wrong way, but they live life through a blogger lens.  They have a lot of followers and they know their stats.

Number Two Quality bloggers love photography and/or writing and lose all sense of time when creating a post.  Blogging is a rewarding side-activity to the main thing going on – life.  As such, ideas for posts often come after something happens.  Number Two Quality bloggers are not constantly taking pictures and conducting interviews to amass a pool of images and words that might be useful.  Often this pisses them off.  So many great ideas have to be trashed simply for lack of foresight.  I am a Number Two Quality blogger.

You want me to pay now?  Before I leave?  Don't be absurd!  I'll mail you a cheque in a couple of weeks...

You want me to pay now? Before I leave? Don’t be absurd! I’ll mail you a cheque in a couple of weeks…  (from my recent trip to Toronto)

When you start doing yoga, you watch your teacher closely and try to emulate the poses.  When the teacher moves around the room making adjustments and verbally cueing the group, it can be confusing.  Most beginners will look to their neighbours to see what the hell the pose is supposed to look like.

To advance in a yoga practice, you need to learn to hear an instruction and to carry it out.  It is an important first exercise that helps you to be aware of your body, your breathing and your mind.  Hence, I offer a delicious recipe with no photos of said recipe.  Nada, rien, gar nichts.  It may be frustrating but I promise that this is a five star creation.  There is reason to believe that simply making this recipe without a gorgeous photo to keep referring back to, will put you further down the path to enlightenment.

Good advice from the TTC (Toronto Transit Commission).

Good advice from the TTC (Toronto Transit Commission).

Spring has finally sprung and we find ourselves outside for hours on end – biking, gardening, walking, skipping, rollerblading.  All that sunshine and activity can result in a urgent need for a hearty, high protein snack to keep the kids ticking until dinner.  For my gang, I use 3 cans of sardines and adjust the other ingredients accordingly.

I beg you to try this recipe because EVERYONE loves it, even if those who think sardines are the most repulsive things ever.  Do not let people see you making these and do not, under any circumstances tell anyone what they are when you serve them. Lie if you have to.  Once your victims loved ones and cherished friends have enthusiastically scarfed them down, you can let the sardine out of the bag.

The recipe is based on one for deep fried fritters by Mario Batali. I have adjusted the ingredients somewhat and I pan-fry the patties in a few tablespoons of fat.

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For Fritters

  • 2 cans sardines packed in water (see note, below)
  • 2 eggs
  • Chopped parsley (about 1/2 bunch)
  • 1/2 cup bread crumbs (preferably homemade.  Purchasing gluten-free breadcrumbs will yield crunchier aka delicious fritters)
  • Grated cheese (optional.  If using, only use a little)

Drain the sardines.  I prefer to remove the backbone but some people like the added calcium.  Throw all the ingredients into a mixing bowl and mix together lightly.  Don’t overdo it or the fritters will be gluey.  However, if you use gluten-free breadcrumbs you won’t have that issue.  Heat some oil in a frying pan.  Form the mixture into small patties with your hands.  You want them to be the size of flattened golf balls – don’t make big burgers!  Sauté in the pan for a few minutes on each size, until a nice brown crust forms.  Serve on a bed of shredded lettuce, drizzled with lemon sauce (recipe follows).

NOTE: Mario uses good quality sardines packed in olive oil.  These will be hard to find and will cost $4/can.  Probably about $14/can if you buy them from Batali’s Eataly store in NYC ;-0  They will be packed in nice olive oil and will likely come from Portugal.  I prefer to use water-packed Brunswick sardines from Canada.  They cost $1/can.  Almost all sardines these days are packed in soybean oil, because it is cheap.  Soybean oil is NASTY stuff.

For Sauce

  • 1/2 cup mayonnaise
  • Juice of 1 lemon
  • Salt and Pepper to Taste

Whisk sauce ingredients together.  The sauce should be very lemony and tangy.