Okay, trick question.  I don’t suppose there is much you can actually “make” with sardines, but how would you serve them if, say, you had dozens of tins of the little guys in your pantry?  Rather than eating them on crackers every night for a month or more, how would you get rid of them?

Not that I don’t like sardines, it’s just that I have so many of them!  Seems my husband was preparing for hurricane season again, and went overboard on the canned sardines.  I still insist that, when we are left without electricity or water for a week, the last thing we’re going to want to eat will be sardines, but he can’t see my logic.  So, here I am with my pile of sardines, hoping someone has a brilliant dish to make that will use up some of these tasty treats.

I’m actually tempted to try mashing them up with some olive oil and balsamic vinegar, maybe a little lemon juice, and use them to make an antipasto dressing for penne pasta and olives.  Does that sound good?  They can’t be that much different than using anchovies or anchovy paste, can they?

Anyway, just a thought.  I’d be happy to hear from anyone out there that has a solution to my dilemma, hopefully before my husband stocks up for the next hurricane season!