50 Shades of Awesome: Codpieces

Puerto Ricans eat strange things. I know this from personal experience. Growing up in a mixed Hispanic household, I was subjected to many a culinary puzzle. I mean, what third grader can go to school and say that they had blood sausage last night for dinner....cooked in real pigs blood? Or banana leaves smothered in ketchup? Don't get me wrong, there is lots of great Latin cuisine that I have been exposed to which I will try to prepare every now and then. Last week was a prime example. Kevin wanted Spanish rice for dinner and maybe an appetizer to go along with it. Looking deep in to my (bare) cupboards, I noticed a box of Bacalaitos mix. For those unfamiliar with this delicacy, it is basically ground up codfish which you add water to and then deep fry (because it wouldn't be Latin if it wasn't deep fried). Kevin had never tried this before but was very curious and willing to venture into this new territory. So I began to stir up the mix, add a little baking powder, and throw spoonfuls of it into a pot of boiling grease. They were tremendously fun to cook. It was similar to making funnel cakes...only with fish guts instead. Skilled chefs can get their bacalaitos to look just like the cover of the box. (See below)

However, my bacalaitos tended to resemble people, UFO's, and even a puppy dog! I had to document the codfish dog because it was so impressive. I showed it to Neo and Nala, who immediately began to think it was for them. Sorry guys, but your digestive tracts will thank me later.