Loading...

This is T.N. for L.B.F. This is D. Because my husband is iron kitchen, I make him liver and onions, but not the traditional yucky liver and onions because he would not eat it like that. What I do is I do prepare it, but I put peas and carrots, red slivered peppers, caramelized onions, and you just, there's never anything left over. So it's two, you gotta take a couple of minutes to prepare it properly for someone who wanna eat it. I do sort of cut up, not much, because you don't wanna cut up liver, it'll dry and become like pasty. And you can't overcook it because it's just nasty. So you gotta have an eye for it. I've been doing it for many, many moons, and when I make it, it's actually pretty good. Now, I don't eat meat anymore. I became a semi-vegetarian a couple years back, and I just make it for him, and each and every time, and for some reason when, I make it for two days. For some reason when, it's like lasagna, when you leave it for the next day, it just, I guess the seasonings and stuff like that, seeps into it so I briefly very little bit heat it up because you don't want to overheat it and it's just as good anyway back to you Kevin so this house eats liver