SARDINES

Fresh garlic

Two large yellow potatoes

Head of romaine

8-12 cherry tomatoes

Mayo and Dijon mustard

Olive oil

Balsamic vinegar

Powdered turmeric; black pepper

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Crush and peel one or two fat cloves of garlic, setting aside while prepping the spuds. Rinse and puncture both ‘taters, putting them on either side of the garlic teeth in the microwave on top of a wet paper towel, under a glass bowl; zap on high for 3:33 minutes. Next, flip the spuds being careful of escaping steam; add 4:44 more minutes. Meanwhile chop romaine and cherry tomatoes.  Put a potato in each of two bowls, and dice.  Add sardines, and dolps of mustard and mayonaise.  Mash the mixture.  Top with lettuce and tomatoes, dressing the salad with olive oil and balsamic vinegar. Dust with turmeric; grind on some black pepper. (Serve with a good nonalcoholic dark beer such as Negra Modelo 0%.)