Except liver. Not liver.
Liver is awesome!!
HOW CAN YOU NOT LIKE TATER TOTS??
Anywho, Hubby brought home PIZZA, yay!!
Exactly right on soaking liver in milk. And cook it VERY slowly. I used to hate the way my mom fixed it, but she cooked it too fast and was tough as leather. Wife makes it tasty and almost falling apartI don't usually go for organs of elimination, but there's a trick to cooking liver, you soak it in milk overnight first. No lie, it totally changes the taste and texture of the liver... it's like night & day. Some gal I used to know taught me that trick, and it works! Honestly, try it and see, I always used whole milk to do this and it came out great!
As for me, I think I'll try to finish off the last of the turkey soup tonight, not sure if I'll be able to because there's a fair amount left, lol. But I'll make a dent in it, and then there should only be one more bowl to go, lol. It's good, don't get me wrong, but I've had enough turkey soup to last out the year, lol.
Semi-good news. After a night in the refrigerator, the leftovers softened up. Not to the "USDA Prime Tenderloin" category, but at least to the "edible" category. I do not know if this was a result of sitting in the fridge overnight after cooking, or because the meat possibly coming from the other end of the slab. I did not attempt to reheat the leftovers. Microwaving meat is a hard no, and reheating leftovers in the oven will continue cooking them, usually making them even tougher and drier than they were before. So I just munched a few pieces of leftover meat cold. It was edible. Much more so than it was last night immediately after cooking.
