Sardines and straws

I've scoffed a few sardines so far this month, in restaurants or handily fired up on the BBQ. This batch are safely encased in tin. I plan to eat them on my 100th birthday (or sooner depending on circumstances and how I find myself). As a child I was repulsed by sardines, too bony, silver and oily. All that has changed, they seem like tiny protein bullets, easy to eat and slow to digest with a flavour that's missing in many other fish. They may seem like a poor man's food but not to me, they're a juicy wee treat.  Below: an art installation recently completed featuring wrought iron work and drinking straws. Proof, if needed that I never did attend Glasgow School of Art or anywhere else.