Now is a good time to eat your feelings.
For those feeling a bit bold, nailing them screaming to a bamboo cutting board and slicing them from stern to bow like a writhing eel is always good for a dramatic appetizer. Slide the skin off in one measured pull, feeling it smoothly separate from the flesh. This is not a dish for those with a tender heart or insufficient levels of alcohol in their bloodstream.
Once skinned and gutted, chop into bite size pieces, thread on brass skewers, and grill them over white hot charcoal while basting with a rich, sweet soy based marinade.
Eat quickly feeling the tiny bones crackle against your gums. A single tear will roll down your cheek. Tender and soft.
But never be ashamed of a simple preparation. Baked, broiled, or fried your emotions are always a toothsome treat. Be gentle as you handle the gross output of your neurons being tickled and taunted by glandular secretions. Touch it with care and tuck it tenderly into its roasting pan. Then with infinite patience, slide it slowly into the oven or its lively bath of stock or oil.
Tracking down a loaf of sourdough is worth the effort for a fine dinner time companion to sop up the savory juices.
Be sure to push yourself back from the hearty repast and feel the sliver of nothingness. That flicker of satori. That momentary fragment of peaceful oblivion before they claw their way back into your consciousness.