Thursday, October 2, 2008

Pow! right in the liver

Wife went to town yesterday and at the customary burn rate of ca. $40/hour spent a couple hundred bucks. Nothing spendthrifty, just essentials. As expenditures like that are likely to trigger little fits of frugality, she brought home liver for dinner. It's something happens pretty often. We both like liver ... I cook it Italian with lemon juice, sometimes capers, sometimes basil, or cook it with bacon and onions. It's always soothing to look at the price sticker on top of the little container. It's been .99 for a pound for years. One buck for animal protein for two with a scrap usually left over for the pup. Yesterday, the sticker read $1.49. I dunno if there's a slot in the inflation stats for the price of liver, and I hope this isn't the first splash in a tsunami of rising prices. [About the Italian-style liver: slice it very thin, like a quarter-inch thick, dredge it in a little seasoned flour, cook it quickly in a mixture of butter and vegetable oil, then squeeze a lemon into the oil left in the pan and pour it over the liver. The lemon cuts that livery whang that even liver lovers sometimes find objectionable.]

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