I Made it My Way – Lunch, that is.

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 …

Continue reading