You thought I was going to say raindrops on roses and whiskers on kittens…. or something like that didn’t you?
Not quite…but I do have a story to tell though.
One day last week I was running errands…you know the kind where you really need a list of all the different stops because as sure as the sun shines in Florida, …if you don’t have a list, you will get back home and realize you missed the main reason you went on your errands.
That has happened to me, a lot!
Only this day the sun was not shining…in fact it was raining.
The skies were overcast and gray when I drove out of the driveway, and I don’t believe the weatherman warned of rain.
I stepped out of my car to begin my first errand and I stopped to gaze at the rolling clouds above.
Some looked dark and ominous, and my nose caught the faintest hint of rain, but, nary a drop could I see.
I entered Walgreens in search of the elusive little battery for the ceiling fan remote.
When I returned to my car, I heard the rumbling of thunder in the distance. I looked down at “the errand list” clutched in my hand and saw I had 3 more stops to make.
I went about my errands, checking off each item on my list and feeling pretty proud of myself for accomplishing so much in very little time.
I was sure the threat of wind, rain or both kept me focused on what needed to be done and kept me from leisurely perusing the aisles of each business to see if there was something that I absolutely couldn’t live without.
My final stop was at the Pak and Ship to mail a package.
I pulled into the parking lot and before I could begin to gather up my package to be mailed, I heard a “splat” on my windshield.
I looked up from my “gathering” as yet another “splat” hit the windshield.
I stopped what I was doing to watch the hesitating rain drops as they made little circles which slowly formed rivulets sliding lazily down the car window.
I was mesmerized as I just sat there in my car watching the rain.
The spattering of rain drops suddenly turned into sheets of rain.
Soon, a feeling came over me and I felt so protected and safe…not from the rain, strangely enough… but from anyone and everyone!
I know, I am weird, but I have always loved the rain…. AND to hear rain on a tin roof while taking a nap…can I tell you there is nothing that can put me to sleep faster. I really did want to curl up in my car and take a nap, instead I just watched the patterns form on the windows and I smiled.
And then a memory popped into my brain.
I think as we get older, these favorite memories just pop in and out of my head at will…. Usually, with warm feelings attached.
BUT, do you know what memory came to mind?
Are you ready for this?
Don’t say I didn’t warn you …
……Liver and Onions!
By now I am almost laughing out loud at my own silly thoughts.
I was remembering a very rainy day when I was a little girl sitting by the kitchen window.
I was tracing the rain drops with my fingers.
The droplets seem to follow my fingers down the window like my fingers were magnets and my Mother was at the stove cooking …yep!
……Liver and Onions!
And here is the best part, I LOVED Liver and Onions as a small child and I still love liver and onions to this day.
OK, I know some of you…..“Only daughter” for one, might get squeamish about cooked liver.
Yes, it is an acquired taste and for those of us who love liver…..especially with caramelized onions and perhaps a little gravy….we get a “hankerin’ ” for it ever so often.
Surprise! Some restaurants have it on their menu, …..but I like to make my own.
The recipe is below.
I have a few little tricks I use to give the liver even more flavor.
I like to soak it in milk for about 30 minutes and I like to cook a little crispy bacon for a topper to the onions….
and I like to saute lots of sliced onions …..who doesn’t like the aroma of cooking onions?
Hmmmmmmm, look at the caramelization! Yum!
and then I flour the liver….
and then I fry the liver in butter and bacon drippings!
and I sometimes make a little gravy from the drippins’ with flour and beef broth (or water, or milk)
and serve the liver topped with the caramelized onions over a starch such as rice or mashed potatoes. YUM ME!!!!!
(A lot of “ands“, huh?)
You know I am curious to know if all the people who say they don’t like liver and onions….have ever tried it.
Hmmmmmmm….maybe that should be a survey.
My Dad used to say, “how do you know you don’t like something if you haven’t even tried it”!
Just sayin’ 🙂
And if it is raining in your neck of the woods…how about making liver and onions?
Have a great day….Blessings Always!
- 1 cup of cold milk
- 1 lb of Beef Liver (about 3 pieces)
- 8-10 slices of bacon
- 2 large onions, sliced
- 2 Tablespoons butter
- Flour for dredging (about 3/4 cup)
- 1/4 cup Olive Oil for frying the liver
- Freshly ground black pepper
- Gravy: Optional
- 1 tablespoon butter
- 1 tablespoon flour
- 1-2 cups of beef broth depending on how much gravy you want to make.
- Place liver in a colander and drain and rinse carefully (Liver can be fragile)
- Place the liver into 8X8 dish along with the cold milk.
- While the liver is soaking in the milk, fry the bacon and set aside to cool on paper towels (I like to use my cast iron skillet)
- Add the sliced onions to the bacon drippings, you may need to add a little butter if there is not much grease, and begin to saute the onions
- Fry the onions until translucent, slightly caramelized and soft, stirring as needed, about 15-20 minutes.
- Remove onions from the skillet and set aside.
- Gently take a slice of the liver and pat flour over both sides.
- Add olive oil to the remaining bacon grease and butter in the skillet and turn the heat to medium
- Place the flour coated liver slices in the hot skillet, browning one side for about 3-4 minutes.
- Gently turn the liver slices over, and brown the other side for about 3 more minutes, do not over cook or the liver will be tough as shoe leather. You want the liver to be tender. (if concerned about doneness, cut into one of the slices and if it is just beginning to change to a pinkish brown, then the liver is done.
- Remove the liver slices to a paper towel and if you are making the gravy, add 1 tablespoon of butter and 1 tablespoon of flour to the oil in the skillet to begin the gravy. Once the roux is thickened, add beef broth (or water) to the skillet and stir until the gravy begins to thicken.
- Add the liver pieces and bacon pieces back into the skillet and simmer for about 5 minutes
- At this point you may add the onions back into the skillet or serve the onions over the top of the liver....as well as the chopped fried bacon.
- Serve the liver over rice or as a side to mashed potatoes or with fried potatoes
- The bacon can be added as a garnish on top of the onions or it can be added to the gravy if making.
- The options are many when serving liver and onions. Some prefer to serve only fried liver with onions on top .....while some prefer the liver in a onion gravy with bacon on top ....while some prefer to add the bacon to the gravy along with the onions. Your choice! Endless possibilities!