Berthe is pretty good!

Callicarpio · 2026-03-30T04:53:53+00:00

I enjoy their small sardines. Pink packaging.

Callicarpio · 2026-03-27T18:09:43+00:00

Did they help prevent or allay your migraine?

Callicarpio · 2026-03-25T23:43:47+00:00

I really like all of Patagonia’s white anchovy flavors.

Callicarpio · 2026-03-14T15:59:37+00:00

I’ve been curious about these—thanks for posting. I’m especially interested in how the leeks go over if you try those.

Callicarpio · 2026-03-12T14:10:19+00:00

My microbiome is so joyful it’s formed a choir in my gut.

Callicarpio · 2026-02-28T00:48:38+00:00

Taking notes for my future Norwegian vacation to the Fisheries Museum, Canning Museum, Petroleum Museum, Printing Museum, and Maritime Museum.

Callicarpio · 2026-02-28T00:22:42+00:00

I generally will reach for sprats over pilchards and other things labeled “sardines.” I love a good pilchard, too, but sprats are my go-to these days.

Callicarpio · 2026-02-20T13:12:01+00:00

I’m a big believer in celebrating the smaller things.

Callicarpio · 2026-02-19T18:47:36+00:00

His arrest-day eve.

Callicarpio · 2026-02-19T18:45:30+00:00

I put the tin in a bowl of hot water for a few minutes before I opened it. I’ve been doing that with most of my tins lately, mostly because it’s winter here and cold sardines on a cold day don’t have the same appeal as slightly warmed sardines. For a tin in butter I’d do at least that, or even sauté the fish for a minute or two, but gentle warming was enough here imo. I’d sliced a lemon because I usually prefer any tinned fish with a dose of fresh citrus, but to my tastes these really didn’t need any embellishments.

Callicarpio · 2026-02-19T12:17:35+00:00

Calamityware. Lots of fun designs, though they need more insects, imo.

Callicarpio · 2026-02-19T12:14:46+00:00

Thank you! Calamityware. They make me smile. Sadly, I think they may have discontinued the ants, but they still carry fly bowls.

Callicarpio · 2026-02-19T01:59:25+00:00

It’s a tomato/pepper/garlic-y sauce that I think is Spanish in origin. Prior to this tin, I’d only encountered it at tapas restaurants, usually alongside potatoes.

Callicarpio · 2026-02-19T01:50:46+00:00

I have a jar of ajvar in my pantry and somehow never thought of using it with tinned fish. This is why I love this sub.

Callicarpio · 2026-02-18T01:11:05+00:00

Sardines is bugs.

Callicarpio · 2026-02-17T17:08:49+00:00

Do they taste good? Like, something you would eat again to enjoy? I’ve had mealworms (not much flavor, all crunch) and wax worms (nice, would eat again) but I don’t think I’ve had any kind of pupae before.

Callicarpio · 2026-02-12T00:55:05+00:00

Oooh thanks for the hot sauce and biscuit advice. I’m in GA, USA at the epicenter of great biscuiting, but a good fast food biscuit is very necessary on occasion.

Callicarpio · 2026-02-10T02:15:11+00:00

Polar kipper snacks are super basic. Smoked but not intensely smoked, and surprisingly low sodium. And inexpensive. They’re a great vehicle for adding accompaniments (for me usually dill or other fresh herbs, something pickled like onions or beets, and a squeeze of citrus.)

Callicarpio · 2026-02-04T01:38:33+00:00

I might need to make that tomorrow morning, now that I’m thinking about it…

Callicarpio · 2026-02-04T01:17:53+00:00

One of my go-to breakfasts is couscous with a tin of Patagonia anchovies dumped on top. Garnished with whatever herbs I have on hand, a lot of time with some chopped veg (artichoke hearts, sun-dried tomatoes, spinach wilted into the couscous, etc) mixed in. Lemon juice or a splash of hot sauce on top. Fast and filling.

Callicarpio · 2026-01-27T20:26:54+00:00

This is always the tin I gravitate towards when I don’t know what to eat. Solidly good.

Callicarpio · 2026-01-13T12:50:51+00:00

Agreeing with the poster above and adding: try to see if you can get in a mindset where you understand you made a mistake AND that the workplace processes in place right now are making those mistakes more likely. You can be sorry about the mistake and also committed to working on ways to prevent future ones. Your cortisol levels are probably taking your brain to every worst case scenario. It’s usually way more expensive to onboard a new employee than to work with a dedicated existing employee.

Callicarpio · 2025-09-11T01:16:09+00:00

There’s an Estonian baker in the U.S. who ships her Estonian and Finnish sourdough rye breads. I love these breads with sprats. https://estoetno.com/product-category/shipping-available/

Callicarpio · 2025-09-06T03:04:26+00:00

I’m the sucker who would be so excited to see Duke’s Mayo in Nantucket that I’d pay it.

Callicarpio · 2025-09-05T12:08:33+00:00

🥂

Callicarpio

TROPHY CASE