|Liver and Onions|
As we discussed dinner options for the next few days, we decided on liver and onions, another childhood memory. Our mom would make it several times a year and all us kids liked it!
She would get the liver from our local butcher and have it sliced thin. She prepared it by dipping each slice in flour flavored with salt and pepper and fried it in a butter/Crisco mixture. Each slice was cooked just until done. Another frying pan had onions slowly caramelizing. She always served it with boiled (Maine) potatoes and canned creamed corn. The corn served as a "gravy" for the potatoes.
It has probably been seven or more years since I had eaten liver and onions. Kim and I thoroughly enjoyed this treat from from our past.
|A Few of my Favorite Vermont Things|