Get off my LAWN! "Grumpy Old Farts"

[GwenOnBass]

I'll savor well-prepared liver cubes and pass on the brussels sprouts, no matter how it is prepared...

Try the liver dish at Anatolia Cafe.

Anatolia Cafe

Sauteed liver cubes, got it. Here and there, experience the sort of restaurant that offers liver pudding on the breakfast menu. Neither common nor uncommon, I guess. Just need to be on the right side of town.

 

[beans-on-toast]

Liver is common in sliced meats and sausages such as kishka. Kishka often has a base of buckwheat or rice, then ground meat, broth, and spices. It goes well with ground beets mixed with some horseradish.

Eastern Europeans knew how to get the most out of less expensive cuts. The food was fantastic.

 

[GwenOnBass]

Black pudding for breakfast is about the best.

 

[GwenOnBass]

What I'm actually having for breakfast today are buttered sugar snap peas and grits. Vegetables for breakfast? By now I've had all kinds of breakfasts and there are absolutely some standouts. Somehow it's possible to force myself to eat a chocolate croissant with a cappuccino in Milan
I know, I manage

 

[Black Out Jazz]

Liver is common in sliced meats and sausages such as kishka. Kishka often has a base of buckwheat or rice, then ground meat, broth, and spices. It goes well with ground beets mixed with some horseradish.

Eastern Europeans knew how to get the most out of less expensive cuts. The food was fantastic.

View attachment 4315338

There was a russian/eastern euro restaurant on 1st Ave when I lived in NYC. I loved the kishka and well everything on the menu.

 

[Black Out Jazz]

If you have a low blood iron level, they suggest eating liver once a week.

When I worked in a lab I used to operate on rats, removing quantities of their liver. I can’t look at liver without thinking of all those rats.

So you ate rat livers? GROSS!

 

[notJaco]

Liver is common in sliced meats and sausages such as kishka. Kishka often has a base of buckwheat or rice, then ground meat, broth, and spices. It goes well with ground beets mixed with some horseradish.

Eastern Europeans knew how to get the most out of less expensive cuts. The food was fantastic.

View attachment 4315338

Looks like someone missed the toilet.
Being Polish immigrants, my folks used to go to the stores in the Polish neighborhood of Hamtramck in Detroit and bring some of those old world goodies home in the 1950s and 60s. The smell of Kiszka or Flaczki (tripe) cooking in the frying pan triggered a gag reflex in me. NO WAY I would have eaten that. They also brought home head cheese, cow's tongue, both of which I liked until I realized what they were.

 

[GonePlaid]

I'll savor well-prepared liver cubes and pass on the brussels sprouts, no matter how it is prepared...

Try the liver dish at Anatolia Cafe.

Anatolia Cafe

Due to unpleasant memories associated with being forced to eat liver, the mere mention of it sparks an involuntary mental gag reflex.

 

[Black Out Jazz]

What I'm actually having for breakfast today are buttered sugar snap peas and grits. Vegetables for breakfast? By now I've had all kinds of breakfasts and there are absolutely some standouts. Somehow it's possible to force myself to eat a chocolate croissant with a cappuccino in Milan
I know, I manage

I spent a couple weeks in Milan. There isn't the obesity that we have here. I believe the difference is the processed trash we eat as opposed to the fresh everything they eat. There aren't tasteless hothouse walmart tomatoes in Italy that I saw.

 

[RodRy]

What I'm actually having for breakfast today are buttered sugar snap peas and grits. Vegetables for breakfast? By now I've had all kinds of breakfasts and there are absolutely some standouts. Somehow it's possible to force myself to eat a chocolate croissant with a cappuccino in Milan
I know, I manage

Sourdough bread French toast this morning. Coffee in French press is steeping.
There's a certain je ne sais quoi in the air.

 

[SoulReflection]

Meatloaf just went in the oven. Corn and steamed taters for sides.

Meatloaf - ground beef, chopped onions, tomato paste, parmesan cheese, black pepper, thyme (my favorite spice), oregano, basil. Three fiddy degrees for about 40 mins. Top with tomato paste, cook about 5 more mins. Oh what the heck, put some mozarella on top, too.

Pass the ketchup, please...

 

[Black Out Jazz]

Due to unpleasant memories associated with being forced to eat liver, the mere mention of it sparks an involuntary mental gag reflex.

Liver liver liver liver liver liver liver liver liver liver

 

[GonePlaid]

Liver liver liver liver liver liver liver liver liver liver

 

[beans-on-toast]

What I'm actually having for breakfast today are buttered sugar snap peas and grits ….

Same as last week. I’m off to the market for fresh peas and peppers. I’ll look for yellow or green beans but it might be too early. Best to enjoy them while you can.

Going to be a scorcher today.

 

[notJaco]

Sourdough bread French toast this morning. Coffee in French press is steeping.
There's a certain je ne sais quoi in the air.

You wouldn't be wearing a beret, would you?

 

[beans-on-toast]

Looks like someone missed the toilet.
Being Polish immigrants, my folks used to go to the stores in the Polish neighborhood of Hamtramck in Detroit and bring some of those old world goodies home in the 1950s and 60s. The smell of Kiszka or Flaczki (tripe) cooking in the frying pan triggered a gag reflex in me. NO WAY I would have eaten that. They also brought home head cheese, cow's tongue, both of which I liked until I realized what they were.

I liked much of that food that relatives made till I found out what was in it. Stores seem to have lost the technique for making cabbage and onion pierogi. Don’t want them made in a factory, they ain’t the same.

 

[GwenOnBass]

Same as last week. I’m off to the market for fresh peas and peppers. I’ll look for yellow or green beans but it might be too early. Best to enjoy them while you can.

Going to be a scorcher today.

String beans are beginning to come in. For many that means a day of canning.

 

[Deleted member 268085]

Braunschweiger on dark rye with a slice of onion. Mmmmmmm…….

Bavarian leberkäs' on a semmel with mustard! Plus the Hofbrau Haus special adder...a long curlicue of white radish carved from a radish shaped more like a carrot. That, plus a couple of maß of beer to wash it down! Made plenty of 120 km roundtrips from Augsburg to Munich just for that combo.

 

[GwenOnBass]

Bavarian leberkäs' on a semmel with mustard! Plus the Hofbrau Haus special adder...a long curlicue of white radish carved from a radish shaped more like a carrot. That, plus a couple of maß of beer to wash it down! Made plenty of 120 km roundtrips from Augsburg to Munich just for that combo.

View attachment 4315423

:: swoon ::
:: faint ::

yes

 

[Deleted member 268085]

Sourdough bread French toast this morning. Coffee in French press is steeping.
There's a certain je ne sais quoi in the air.

I just LOVE the French tilt you GOFs have gone off on this fine morning! I woke up to an email from my French visa guy in London that the system just opened up in the U.S. and he secured the earliest visa application appointment slot for me. Woo hoo! But it is French, so the earliest available was on 28 July. Took it!