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…so beautiful (cough)

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summary: recipe for chicken livers, inspired by two recipes in SAVEUR magazine (issues #127 and #117); …so beautiful… information about Beautiful Blogger Award; (click on image to see larger views and more photos)

chicken livers Did you know that fried chicken livers are insanely delicious? How is it that I didn’t know about this delicacy before?!

The first time we were to have them, I said that we HAD to have onions with them. T agreed and asked if I preferred them cut thinly or diced. Here’s how the conversation went:

me: Thinly sliced. They caramelize better.

he: Caramelize?? I’m not cooking them! They’re supposed to be raw.

me: (silent agonized shriek) Raw?! No. When have you ever been served raw onions when you get liver and onions?

he: They’re always raw.

me: (perplexed) On a blue plate special? They’re never raw. (resignedly) But if you want them raw, you can have them raw… I’ll caramelize some onions for me.

he: Okay. Okay. Both ways. (brief pause) Should we have bacon too?

me: Of course!

we: (happy sighs)

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