Mar 15, 2009

Taking The Tins To The People

I grabbed my soap box and a few tins and took the Word to the People.

A Return to Civility

First stop on the junket was Mama Sherry's House of Fine Eats.

When I go out apreachin, I like to bring something I think my audience will appreciate. In this case I brought Connétable Citron Huile d'Olive. I hadn't tried these yet and A23 made them sound delicious in an Alice Waters kinda way. Mama Sherry's is really more John Waters than Alice, but that woman can cook and appreciate the fine eats when she eats them. She pulled out the Majolica and popped us a few Stellas.
Connetable Majellica
Mama Sherry has sardine experience. She has popped her share and had a few tins in the cupboard. And She Recognized.
$4.95 a tin, that's the steak of sardines
she commented as she dug back into the tin. She loved these and I understood. The lemon had infused the perfect filets.
Connetable
Full slices of lemon under the fish. Very Alice. Four out of Five Tins.
Tin
Tin
Tin
Tin
Stella matched up perfectly, She's always gottem cold. I gotta get her hooked on Trumer.

Eating, Drinking, Hiking, Slumbering

The next stop on the tour was up at the Pirate's Mountain Retreat.

A small group had gathered in the large beautiful house in the Marin Headlands for a weekend of the High Life.

I brought the appetizer. A couple of Pollastrini tins, one piccanti, one olio d'oliva. Well documented on this fine blog, here, here, here, and here. Fine tins for exciting the converted and baptizing the heathens. Saltines, watercrackers, The Drunken Goat, Istara P'Tit Basque, and marinated olives and peppers.
Appetized
The veterans were all over the tins. The one rookie nibbled at the cheese, which worked wonderfully with the fish, and ran away. I preached to the choir, they said amen, and I loved the new Anchor Bock spring release, only availabe Feb - April, I'm getting another 6er.

Watch for Society Meetings popping up in basements, warehouses, and bars near you.

1 comment:

Rik said...

Arecipe I got from My Antillian Neighbour: Sardas al la putanesca...

You take a tin of sardines, get the fisch out, take a small onion, or better a sjalot, spring onions wil give nice color. Cut the onion(sjalot) veryy finely. Use a fork to mash up the sardines (with bones and all) add some high quality mayonaise, pepper and the onion. Serve on toast. Its my childrens favo snack!

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