Chicken Livers

I love my CSA, and on Thursday they delivered the prettiest chicken livers I have ever seen.

Yes. I like liver. And oysters. And single malt scotch. I’m attracted to strong flavor.



And dinner was fast. I just sprinkled them with salt and pepper, heated olive oil and butter in a skillet, and sautéed them over medium heat until they were done enough for me. I had some crowder peas leftover from a few days before to complete the plate. And Tamar Adler has me sprinkling chopped parsley on everything.


Ladies and gentlemen – let’s give it up for the farmers!


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