Text 27951, 76 rader
Skriven 2015-06-08 19:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: gobble 795
==================
 NB> Bifocality is pretty much a fact of aging life... ;)

As with many parts of life, I'm trying to resist as
long as possible.

 For now, I
 NB> suppose two pairs of glasses... or just holding things close without
 NB> the glasses might have to do for close...

Another pair would be a crushing expense.

 Part of that cost for the
 NB> new glasses was for frames, wasn't it...?

Less than 100 was for frames, the rest for what the
ophthalmologist referred to as "a difficult prescription."

 NB>> There's also, of course, the white meat parts available... breast
 NB>> cutlets and whole breasts... 
 ML> Of course, but they sell out at grossly inflated prices and so
 ML> subsidize us.
 NB> Which works quite nicely for us...  :)

As I said, I am grateful to the white meat folks.

 NB> Agreed.   I probably should also look closer at what might be
 NB> available fresh, but I don't remember seeing the giblets fresh this
 NB> time of year. 
 ML> Except liver. Why chicken liver is so wonderful relative
 ML> to most other chicken parts and also to most other livers
 ML> is another one of the great mysteries of life.
 NB> Probably one never to be fathomed... only appreciated...  ;)

There are those, including the famous Patrick (well before
your time) who say that they won't eat liver because of its
role as the body's waste disposal. Me, I say, basta, who cares.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Livers Senape
 Categories: Italian, Chicken, Vegetables
   Servings: 6

    1/4 c  Butter, or more
      1 md Onion, chopped medium fine
      1 lb Mushrooms, sliced to medium
           -thickness
  1 1/2 lb Chicken livers, cleaned and
           -separated (not cut) and
           -patted dry
      3 tb Dry white wine
    3/4 c  Whipping cream
  1 1/2 tb Dijon-style mustard
           Salt and pepper to taste
      1 pn Of sugar
      1 tb Minced fresh parsley

  Melt butter in large skillet and saute' onion and mushrooms until soft.
  Remove with slotted spoon and reserve. Saute' livers in same skillet until
  lightly browned, adding more butter if necessary.

  Add wine and heat to boiling. Stir in cream, mustard, salt and pepper,
  sugar and parsley. Blend well. Simmer until livers are no longer pink and
  sauce is thickened.

  Return mushroom and onion mixture to livers just long enough to reheat.
  Serve at once. Serves 6 to 8.

  SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
  0-89535-147-1 SHARED BY: Jim Bodle 3/93


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