Saturday, April 10, 2010
Wednesday, April 07, 2010
Tuesday, April 06, 2010
Monday, April 05, 2010
Liver and onions is definitely a part of my past, as well as Dan’s. Growing up on a farm, we took a steer out of the feed lot to the locker for processing and ate all the parts. Letting nothing go to waste was a part of our parent’s past having grown up on farms themselves and butchered their own meat at home. Dan has memories of lard and cooking the pig’s head that I don’t have. However, I’m an expert at chickens.
This morning I was looking through a recipe book thinking of finding something our grandboys might like when I came across “creamed liver.”
Creamed liver definitely will not interest our little dinner guests nor me. My liver had to be fixed crisp with lots of onions. We don’t eat liver anymore because we don’t want to ingest what chemicals are in the liver, I guess. Anyway, I checked on Cooks.com and there are 133 recipes for creamed liver. I notice the recipe in my recipe book was submitted by an English person. Perhaps this dish surprises me because it is not in my heritage.
In the end, I decided to go with a proven menu, cinnamon rolls and burgers & brauts. Maybe chicken livers another day when it’s just Dan and I…..maybe.