Fish Sticks, Rice, and Tartar Sauce

Serves 2. 26 minutes.

Utensils and ingredients:

• 2 pyrex containers
• Fish sticks (11)
• Oven
• Pot and lid (for rice)
• Metal spatula (for serving fish sticks)
• Potholders (for getting pyrexes out of oven)
• Two hotplates (for fish and rice)
• Water
• Rice
• Bell pepper
• Paring knife (for bell pepper)
• Cutting board (for bell pepper)
• Small bowl (for tartar sauce)
• Mayonnaise (2 heaping tablespoons)
• Relish (1 heaping tablespoon, Farman's, sugar not corn syrup)
• Mustard (1 teaspoon, French or Dijon will do)
• Two plates, cups, forks, napkins

Put 7 fish sticks in one pyrex and 4 in the other.

Stick them in a cold oven, turn it on 475 degrees F and time it for 26 minutes. It will get hot enough with about 13 minutes to go.

Cook rice (see rice page), it will finish before fish.

With 3 minutes to go on timer, ask Kyle to cut up a bell pepper

With 2 minutes to go on timer, make the tartar sauce by mixing mayonnaise, relish, and mustard in a bowl.

Serve yourself rice and 4 fish sticks and as much tartar sauce as you want and a little pepper. Leave the rest to Kyle.