I like liver. Ken, not so much. But when we butchered chickens and had 20 or more livers he would make his version of pate – LOTS of mustard. I am happy to have access to liver from healthy animals! Here is my recipe: brown some liver on both sides, remove from heat and cook some chopped onion in the pan. Deglaze with some sherry. Combine with mustard – to taste – and mayonnaise, salt …
I have been eating great greens from the farmers market. As the week ends, I look at what remains. When I get over enthusiastic about greens, I wilt them so I can finish them up. Here are some beet greens and a couple green onions Chop Here is a bit of sausage and the onions Add greens and wilt ; they will turn bright green and shrink – just a minute or two Add a …
Remember the necks that I knit this past winter? Well, there were plenty of small amounts left from that project. First I knit a “rainbow” neck. Then I got myself a 4″ x4″ pin loom. I have been making small squares from the the left over yarn Eventually I will put them all together for a blanket. It’s a great summer project – no huge hot afghan all over me – and also a great …
