I'm enjoying a rather nice smoked mackerel. Here's my secret recipe: chop off head and tail (fins should have been removed and it's probably gutted - not at the fin-removal, it's dead, remember?). Remove the central bone and clear out most of the others as you flake it onto a plate. Grab a fork and eat. Be careful, make sure the flakes aren't too big, take small bites and chew properly!
Mackerel is one of those fatty fish with the "good" cholesterol.
But I ate it because it's just damn tasty.
In other news: I bought K a jar of American peanut butter which my rather provincial supermarket* sells, surprisingly, I just put a load of laundry in the washing machine and now I'm going to watch Dr. Who.
* Romaine lettuce? no way. They seem to have a one-variety-of-lettuce-at-a-time policy, rotating between iceberg and butterhead - the last one being the lettuce of my youth. I'll have to remember that the Dutch name for Romaine is "bindsla", although K's local supermarket calls it Romaine too...