Tuesday
Mike M sent me this from the WSJ.
I agree, Mike, it looks kike Effie’s handiwork. Personally, I’m not like that at all. I make good stuff. Like last night. I had left over Liver.
Mighty tasty. And as I’ve said before, much of the pleasure in the dining experience is in the presentation.
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Yup, liver and onions. One of my friends throws a “Liver Fest” on the rare occasion his wife is out of town for at least a week, and it has to be in summer so he can cook outside. Even cooking the liver outside she can still smell it when she gets back if it’s less than a week since the Fest.
About a half a dozen of us head over and chow down. Throw in some bacon and you’ve got something worth eatin’.
I think that you’ve skipped ahead a few days in this story…
Quite possobly knowing me.
Yum! Liver cooked medium rare with lots and lots of onions. Hard to find at a restaurant – they overcook the liver every time.
There’s a diner in Stratford Connecticut that does great liver and onions. If i remember tomorrow, I’ll look it up so you can fly there and try it.