208. Sauteed Chicken Livers (in Spanish Rice)

I love liver. All kinds. All ways.

I’ve loved liver ever since the first time I had it thrown at me during a Benihana hibachi dinner. If liver and onions is on a menu, you bet your sweet bippy that I’m ordering it.

Have I ever told you that I was a weird child?

Anyway, liver has made a few appearances in the DiS1972 series, and most have been tasty.

So I had high hopes for card No. 208:

Note: I decided to make a wedge salad instead of mixed greens because I had to defrost the bacon for the chicken livers.

Here’s everything from the notebook:

6:25 Start. Cutting recipe in 1/2

Cooking 4 slices of bacon to have bacon for wedge. First two slices separate.

6:36 starting to cook chx liver and bacon

6:46 remove chx livers and put in other ingredients

6:53 simmering!

6:55 assembling salads

7:10 chicken livers back in (added some sherry)

According to the card, it looks like cook from 5:40 to 6pm

20 min.

Goal is 7:30.

And that’s it. I don’t know what time I actually finished. It just ends. I just gave up.

It was…meh. I don’t know if the rice was overcooked or undercooked, but it was kinda gloppy and chewy at the same time. I don’t know why I added sherry to it. DiS didn’t ask me to. I just did.

And now, because I believe I have done so with every other mention of liver in the Dinner is Served oeuvre,  here is my obligatory X-Files reference to 2 of the best episodes ever, “Squeeze” and “Tooms.”

This guy here really likes liver.

On my deathbed, I won’t remember my own name, but I’ll be able to tell you the tale of Eugene Victor Tooms. And the fact that the actor who portrayed Tooms (Doug Hutchinson) is now mainly known for marrying a teenager (Courtenay Stodden).

The X-Files is streaming on multiple platforms if you wanna check ’em out.