Live and Let Liver

Thanks to Kara at Millan's Custom Butchering I had my first taste of liver and onions. This dish is the Detroit Lions of the meat family; folks either rave about how they absolutely love it or endlessly rant about how bad it stinks. Having never cooked it before I was probably overly cautious in browning it- Betty Crocker says leave a little pink in the middle- but the thin slices browned up quickly and smelled very good. It tasted like biting into a pencil eraser. What an odd texture, I've never tasted anything like it. At the Millan's suggestion, I sizzled up another slice,this time dredged in Ashley's whole wheat flour pork chop style. A bit of an improvement. Finally I sauteed some onions, Menominee garlic, squash and green pepper from Brousseau's Farm and let the liver soak in the flavor. I wrapped it all up to try again for the next day's lunch. Hunger, after all, is the best seasoning. 

It's Friday and I've about run out of ingredients so I'm looking forward as always to the Iron Mountain Farmer's Market tomorrow. Its been two weeks now and I feel like I'm actually tasting food. I can tell the difference between the delectable strawberry jam Wilson Creek Garden's makes and the Smucker's that's been on the grocery shelf for awhile. I no longer substitute Pam or Crisco in a can when Jilbert's butter is just as fast and better tasting, and there's no empty spray can to try to recycle. I like knowing my eggs came from this: 

Slagle's Family Farm

rather than this:

Dante's Inferno

I couldn't help thinking, as Hubby dug into his KFC dinner and I fried up some farm fresh eggs, how much I don't miss eating out of cardboard bucket. Nature already provides us with the most savory, satisfying meals we could want, void of preservatives and dyes and high fructose corn syrup. Fresh, local and perfectly naked.