I believe that, if you crave something, you should eat it.
Your body is wiser than you are, and if it’s asking for a particular kind of
food, probably you should give it the food it’s asking for.
I crave sardines sometimes. I started eating them in Morocco
in the 1980s, because they were cheap and didn’t need cooking and were good
with fresh bread. Also, the Atlantic waters off the Moroccan coast are rich with
sardines (or they were in those days).
I learned then that sardines are not always four inches long
and are not born in little metal cans. The best sardines are seven or eight
inches long, and are wonderful when you grill them. The Moroccan fishermen kept
all the best and biggest sardines, and we ate them with pleasure in Moroccan
bars and restaurants. The rest were shipped to canneries.
But even small canned sardines are tasty.
In Morocco, you could buy sardines canned with preserved
carrots, and peppers, and tomatoes, and anything you might wish. They were all
delicious. Here in the USA, you can buy them in oil, or with hot sauce, or with
mustard.
They are pungent, of course. The house smells of sardines
for a few hours after I eat them. And you really shouldn’t heat them up,
because they stink like holy hell if you do that.
Sardines
are full of healthy stuff: calcium (you’re eating their feathery bones as you
eat their succulent flesh), iron, omega-3 fatty acids, phosphorus, protein.
They contain next to no carbohydrates. They contain Coenzyme Q10, which is an
antioxidant and does just about everything but cure cancer.
They have a bad reputation, I think, those dusty little cans
sitting in the back of the cupboard.
Get those little cans out of the cupboard and open them and
have a feast.
Live a little.
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