With everyone trying to buy locally, it’s no surprise that canning has once more become popular. That means there are already tons of blogs that give you good in depth instructions on how to can. So I won’t bore you, but direct you here and here for good canning techniques.
With the coming of fall colors, my cooking has changed. No longer does my palette crave the juicy tomatoes of summer or the fresh basil that I would sprinkle over nearly everything. Fall calls for cinnamon, apples, pumpkins and preparing for the winter. Which for me (for the first time ever), also means canning and of course, a book on canning from the 1950s.
For six people, take three or four chicken livers and carefully remove the gall bladder with a paring knife, remove the pieces of liver that will be found in the intestines. Start cutting these livers and chop them until they have been reduced to pulp. Also chop a big bunch of flat-leaf parsley and cook each ingredient in a pan with a little butter. As soon as the livers are cooked – something that should happen almost immediately- add two pieces of washed garlic with the knife blade. Season with a pinch of pepper (salt isn’t necessary because of the garlic) and sprinkle 1/2 a tablespoon of flour over the mixture, soak with one or two tablespoons of broth or water,
“You have too many clothes” the boy said as I tried on my 10th outfit for our date. “I want to look good for you” I said, rather pathetically. It took six more tries before I found something that satisfied me. Later, I began pulling out clothes from his closet. Four items of clothing had been bought in the last year; I had bought them all. In my own closet, 5% of my wardrobe is more than a year old; nothing is more than five years old.
Why is it that I cycle through my wardrobe so quickly? What is it that allows me to throw away so many clothes so frivolously? Could it perhaps be jealousy, a desire to be someone that I am not? What inspired you to buy the last piece of clothing that you bought? If you’re anything like me, someone probably caught your eye and made you want to look as good as they did.
What do you do when you have been at work for 12 hours straight, have promised your boyfriend dinner, and you have nothing in the house but chicken liver from the bolognese sauce you made last week? Why make chicken liver spread of course! I think this dish might go down as one of my biggest failures on this blog. What with the amount of pictures that were taken and how many hours were spent trying to figure what exactly what “trace verdestra” and “ridurli in poltiglia” mean, I think we ate at 11PM. But when you first start a blog it’s as much about the failures as it is the feats so posted it will be! Here is the recipe for my rather failed chicken liver: