All Roads Lead To...
Tearing the can open. Pouring the excess water into the sink. Turning on the faucet, hopefully washing the liquid and therefore smell down the drain. Tearing off the top of a sardine can is the most difficult part. Finite movements of a thumb and wrist to wiggle the pre-cut metal to come lose without flinging fishy, oily-water all over the place. I have had times where the oil has flung onto my shirt and pants, or on the wall next to the sink. Somehow, no matter how hard I try to be careful, the end of the can always sticks, frustration peaks, and my flick of the wrist turns into a hopeful jerk. Splat. Right on the pants, again. "Dang it." As fear creeps in that I will have a subtly, fish smell on me for the entire day now. Yet, I have already put my shoes and socks on so a few specks of fish aren't enough persuasion to go back now, I am on a father/hourly-employee time table. Why do I do it? Why would I choose to eat canned fish afte...