Up through third grade, my mother made me lunch. Actually, made isn't quite the right term; assembled works better. At that time, I had three younger siblings -cutting crusts off whole wheat fluffernutters was not an option. Neither, though I begged and threw many a tantrum, were Lunchables or SnakPacks or anything that came in a bright plastic container. What I got were sardines, a box of Stone Wheat thins, and a hunk of cheese.
My classmates could tolerate cheese and crackers, but watching me eat fish tails was another story. I started hiding the red-wrapped cans behind our stonewall each morning before the bus came. They're probably still there.
Recently however, I've amassed enough self-confidence to eat them again, and one of my (and my mother's) favorite ways to do so is on sourdough bread, layered with just enough tapenade and a drizzle of lemon juice. Toast the bread and you've got yourself a warm, crunchy, fatty, Omega 3-filled delight!
[Image via Hakka House]
.jpg "How Comms Guru & Founder Of The PR Net Lisa Smith Put Her Stylish Stamp On The Industry")
.jpg "Who Are The Assoulines? Meet The Chic First Family Of Luxury Publishing")
.jpg "Who Is Nats Getty? The Oil Heir & Trans Activist Is Living Life Loud & Proud")
.jpg "Worldly Socialite Haya Maraka's Elegant Etiquette Tips For The Modern Lady")
.jpg "Haute Hostess Christine Chiu's Guide To Throwing The Most Fabulous Fête")
_amber_guinness.jpg "A Mediterranean Menu À La Amber Guinness")
