No More Liver and Onions

I swore this would not turn into a food blog. My second thoughts and the idea of serving a cookie for breakfast and baked in the reality that I have always sifted the thought of writing a cookbook since meeting my former and present husband, Greg, who taught me how to cook liver and onions. If that sounds like a run-on sentence it probably is, and so also is the desire to be a good cook and to write about it.

The liver and onions is not a metaphor, it was one of Greg’s prime dishes. The sweet aroma of sautéed onions waffling up in the BOQ, followed by the immergence of thin, fleshy organ meat, all cooking away in a cast iron skillet. That was the start of my desire to conquer the art of cooking and relationships. I studied it. I wanted to make it work. I even tried oxtail but to no avail. People sent recipe books for wedding presents so I did have help.

We stewed our lives together in a do-it-yourself house with two children, several dogs and a cat. My skills improved. The heat of the cast iron skillet still on the stove, melts the butter, and I am free to throw in the ingredients, some that cook fast and a few that refine themselves very slowly creating an irresistible taste.

wait for the moment
stepping out of the kitchen
to eat a cookie

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No More Liver and Onions

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