Summer has hit full force here! My thirst seems unending and plain water doesn’t seem to cut it. Being pregnant I limit my kombucha intake which is my usual summer drink. In place of kombucha I turned to switchel.
Don’t worry! I’d never heard of it either until I spent a summer in Vermont.
Breakfast bake is a great way to recover from your Easter celebration.
You have dyed hard boiled eggs coming out your ears. Leftover ham is crammed in every corner of the fridge and you still have family in town from yesterday’s gathering who all need to be fed again today.
I know, it’s not a very popular food, nor is learning how to feed liver to your family very popular. My husband and I enjoy pan fried liver baked in onions and gravy for dinner now and then. People wrinkle their noses in disgust, raise their eyebrows in surprise and question, “Do you really like liver?” Yep, I’m proud to say I do! (Even my super-picky-eater husband likes it…after he picks off the onions…)
Growing up on a farm, we butchered our own cows and ate most every part we could. Pickled cow tongue sandwiches and fried cow brains were the favorites but only provided enough for one meal from each for our family of six. A cow liver provided three or four meals so we could enjoy liver and onions more often