The Loving Was Easy, It's The Livin' That's Hard

Again, I'm behind on posts but I believe this was a tough week food and otherwise. But I was trying. A year ago I had made a super tasty chicken liver dinner over gnocchi and I wanted to see if I could improve on it. Another personal favorite of mine are chicken livers and P doesn't care for anything soft and mushy, so it was my chance to experiment while he was away.

I did an Italian recipe of gently sauteed livers in butter, garlic, tomatoes, kalamata olives & parsley. Very tender and almost there but I'll be honest....a bit of a liver failure. I just put them over toast and ate a few bites. Next time, I still don't think you need to batter and deep fry them but I'll get a harder crust of sorts on them because maybe when they're too tender, its a little creepy. After spending all that time, trying to get it right and looooosing, I had to just do a quick batch of cheese nachos and eat them quickly in a haze.

Chicken livers are the one delicacy that has stayed super duper cheap in the markets unlike a lot of the old discarded meat parts they've managed to hike up in price. I still love chicken livers, I just need to find that perfect recipe.