Liver.

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I had packaged the remaining raw liver well.  Storing it in a airsealed bag, in the fridge.  I have packages frozen, as well.  I was curious how long this would last.  Three days?  It yet smelled fresh, so I went with it.

This time I didn't fuss at every step nearly so obsessively.  The bacon?  I just let it run.  It became slightly more crisp than I prefer, but not burned or dry.  It was just a bit more crisp.  Why bacon, with liver, you ask?  Well, beside the flavor, and fat for cooking?  Ah, that.  Liver has a LOT of vitamin A.  Which isn't a bad thing.  However, when eating vitamin A, you need to eat it in balance with vitamin D.  Otherwise whichever one is eaten exclusively or in excessively larger portions, will strip the other.  Too much A?  It'll take out the D you do have.  And vice versa.  So... BACON!

The onion and garlic went in right after the bacon was pulled.  Butter was added.  Less butter, less bacon, which took care of excess saltiness.  Though I didn't salt at each stage.  But this stage I did salt.  It help draw moisture, thus sugar, out of the onions.  Still, a very light hand on the salt, and a sea salt... from the Dead Sea, I believe.

After that, I left the onions and garlic in, found a nice temp at which to begin cooking the liver, if I added about 8 liquid ounces of the fresh chicken stock... reminds me, I need to pull out a few more pints of that.  After it had mixed and warmed, creating a gravy, I added the onions.  Plus, making the gravy gave me time to get the temperature just right.  Two minutes on one side, three on the other.  I may have cooked it slightly longer than I prefer, or it is older and that was it.  Still, it was quite good.  There was just a bit of that dry weird bit in the middle.

Still?  That is everything I could hope for in a three day old liver.  I'd dare say I might be able to cook liver, beef liver at that, better than most people can cook any liver.  I was even trying to find a problem, pick it apart, this time and last.  I am well pleased.  I do like liver, at least the way I cook it.  Next time, if I can get my world together, I will try a pate, some stored, as well as making some fresh.  Further, the next time I make a mixed meat hamburger crumble, I will add about a third of the mass as liver.  I think I can easily handle that.

I have started dishes, but haven't pushed them through.  I am about to turn over one load of laundry, then put whites in.  I pulled the waterers, refilled those, then refreshed the girls' water.  I need to redo their litter.  Ugh, I hate that job this late in my declining condition.  I will... try.  It really needs it, and I... it keeps my ladies healthy.  They can't do it.  Yea.  Good night.