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November 01, 2007


Amy Borgstrom

This reminds me of the eggplant sauce LC and I made in our cooking class at Bebo Trattoria in Crystal City a few weeks ago. I also must confess I go to my dentist 20-20 minutes early because the magazine selection is so excellent!


Oh my god, you put mushrooms with your eggplant? Sounds good actually. I love eggplant, but there's something about the texture that's always disappointing. The mushrooms might just help resolve that issue a little.

I never liked liver because of its texture as well. Then one day, a good Texas German, Charles Elstner, fried up some calves liver the old fashioned Texas-German way, crusted and deep friend. Yum. My love of fried crust married well to the flavor of the liver and I've liked liver ever since -- as long as it's chicken fried.


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