Hi Dave,
RH> I think all the correspondence of a couple of weeks ago hit the bit
RH> bucket in the sky when we had tropical storm Debby come thru the area.
RH> I didn't get any Fido for a couple of days, then it started up slowly.
RH> Now it seems to be back to normal.
DD> You'll have that some days. I just assumed you were road tripping.
Not yet, got one planned for the latter part of next month out to TN for
the RV/radio group. Probably going to stop in Asheville to see the Dale
Chihuly exhibit (glassworks) at Biltmore on the way out. Another trip
planned is for mid October, another radio group but may also head up to
NY to visit Steve's family before the snow flies. Should be able to pick
up our camper from the repair shop later today.
> My house mate "hates" liver. It stems from some Navy chow hall liver
> making him barf up everything but his socks one time.
MP> I could never get past the smell of liver being cooked, or how it
MP> smelled warm on the plate, but...
RH> Our girls don't like it either. AFAIK, neither of them has ever fixed
RH> it for their families.
DD> The only time I ever had a problem is one time my mother bought some
DD> pork liver that was on "special offer". When she started to fry it
DD> for our supper the house smelled like someone had peed on a hot
DD> radiator.
DD> It turns out that it was boar's liver from a hog in rut. From then on
DD> it was beef or lamb's liver only.
RH> Chicken liver and baby beef liver are also good. The forme is good for
RH> doing something where you start by cutting the liver into smaller
RH> pieces. I do a sort of Mexican style liver sometimes--cut the liver
RH> into strips (or bite size pieces, depending on whatever liver you use).
RH> Dredge it in seasoned flour. Slice an onion and bell pepper (color of
RH> choice, lately I've used more red, yellow or orange). Saute the liver
RH> in olive oil, when about half done add the pepper and onion. Add one 8
RH> oz can of tomato sauce, 1/2 can water and chili seasonings, cook until
RH> liquid thickens up. Serve over rice or pasta, grate some Cheddar cheese
RH> over top. May sub out Italian seasonings, parmisan cheese for a
RH> different flavor.
DD> My favourite way to do chicken liver is breaded and deep fried. I
DD> stopped a Humphrey's deli counter on the way home from work yeaterday
DD> and picked up a half-pound of livers and a pint container of
DD> cantaloupe and that was lunch. Supper was a small container of
DD> raspberry-chocolate yoghurt. I just feel so virtuous when I do that.
DD> Bv)=
You know that all the breading and frying of the livers, plus sugars in
the yogurt cancel out all the good for you parts, don't you? (G)
RH> The fig tree is still giving us figs, but it has slowed down a bit. I found
RH> a recipe for fig bread on line so made up a couple of loaves
RH> today. It's cooling right now, will probably have some with supper.
Decided to use something older instead. Will probably make fig scones
tomorrow so they'll be fresh for Sunday breakfast.
> I used to make braunschweiger sandwiches which he'd gobble down until
MP> I do like braunschweiger! Of course, it is probably one of the less
MP> healthy versions of liver so that somehow tracks.
RH> It's one form of liver I never got into. My dad used to buy some (and other
RH> German sausages) from a plant in North Tonawanda, NY when I was growing up.
RH> It was something he would have with his nightly beer after
RH> all of us kids had gone to bed, which is probably why I never got into
RH> it.
DD> My grand-dad introduced me to it when we staying out at the farm
DD> during the week when my grandmother worked at the state capitol. Some
DD> German-
DD> descended folks name Schuppman had a grocery and meat market and
DD> offered braunschweiger, Also bockwurst, weisswurst, bratwurst, etc.
DD> all mad in
DD> their butcher department. But the liverwurst didn't need cooking so it
DD> was much simpler to make a quick lunch os liverwurst/braunschweiger
DD> and onion/tomato on wheat bread.
DD> Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with
DD> a casing that you had to bite through to get at the goodness inside. Unlike
DD> the skinless franks we are used to these days.
Sounds like a place we could have dropped some serious money at.
Unfortunatly, they are few and far betweeen now.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... A mind stretched by new ideas can never go back to its original size.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
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