We were poor immigrants coming to Canada in 1953 when I was 3 1/2 years old. Needless to say, my Mother never had a feeding problem with me. I would eat anything she would make and liver being very cheap in the old days was served at least once a week in great quantities fried with lots of lard and onions, which were also cheap. In fact, the leftover liver did not make it to the next day because I'd be in the fridge grabbing it and eating it cold as a snack. That's how much I loved it, almost as much as garlic and lard.
Anyway, today I had free-range chicken livers which were recently added to product sold at my favorite butcher shop, along with hearts and gizzards. I prefer my liver baked, with a sprinkling of salt, onion powder and curry powder. Then once it's baked (and oh so tender), I eat it with a small, green salad. Hope that the leftovers last until tomorrow but I highly doubt it, lmao!
enjoy!!! :-D i had to "learn" to like liver, but i've now joined the ranks of the liverlovers.
ReplyDeleteWelcome to the happy ranks!
DeleteI love liver too (not a surprise for you), it is still cheap everywhere, even in Florida from the grass-fed animals. I like it with sauteed onions and as a pate mixed with a butter. I like the taste so much, that I don't add any spices and could eat it with a spoon
ReplyDeleteGalina, I love pate as well and it's been a staple in my home for decades. When my son went to school his favorite sandwiches were liver pate on dark rye bread. He loved them.
DeleteWhen growing up, if memory serves me we had liver and onions at least once a week, and it was always tender. Over the years .... for one reason or another liver disappeared from my menu plan BUT now it's back. It's good food - and reasonably priced so whether in a casserole or as pate liver is a winner.
ReplyDeleteAll the best Jan
Glad it's back on the menu. It's one of the most nutrient dense foods in existence.
Delete