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Saturday, February 27, 2010


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Debra Cobb

That salad looks fabulous. I grew up eating chicken liver, heart, gizzard, etc. as well as calf's liver and onions. One of my favorite Parisian treats is a salad Perigordine using fried gizzard;another is a Moroccan salad using chicken liver. Here in Europe offal is much more popular, and in some places you will find lamb's liver or pig's liver on the menu.


Pam and Sally, "You don't know what you're missing!"

Pam Howard

Darn Sally....that is exactly what I was saying the entire "read" down the page. Only you and Mommy!!


You are your mother's daughter!!!! LOL

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