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snippeting reality

Grilled Sardine Snack
(c) sylmobile.com

I do so love my canned sardines.

I like to split the fish and strip the vertabrae away,
laying the fillets this 'n' that way,
atop thin slices of Italian bread resting on a baking tray.

Then with a touch of Tabasco and a slap of 'mato sauce,
and a layer of flaked cheese and cracked pepper, of course,
all that remains is the melting and the browning, beneath the griller's force.

* Inspired by a post by John Birmingham that has been dropped kicked beyond the boundary of reality by a cruel technological gremlin.

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