OK, I get it. Liver is one of those things you either love or hate–it’s got its characteristic texture and smell that understandably weirds some people out. BUT. I would at least like to make the case that many liver haters are only so thanks to a handful of bad experiences at the hands of someone who didn’t prepare it properly.
Liver is not just another piece of meat. You can and will ruin it very easily if you don’t know what you’re doing, which is a damned shame because it’s SO good for you.
So, one, you have to get some quality liver. I’m lucky enough to have a weekly farmer’s market where I get my liver from our beef guy (as well as some other great cuts), so I know it’s less than a week old and grass fed all the way. The life of the cow and the age of the cuts really do make a huge difference.
Then, obviously, you need to cook it properly. The liver you may have had that was nothing short of gawdawful was probably overdone and rubbery. It’s really important to give the liver a good sear on each side and get it out of the pan as soon as it starts to bleed. Don’t overseason, either, since that characteristic flavor I mentioned before does not play nice with a lot of crazy seasonings. Sounds gross, I know, but it works. Let it rest for a minute or two on a serving platter and enjoy!
I’m obsessed with this site. If you can get over the series of posts featuring the over-the-top “safari” weekend, the clothes and accessories are simply fabulous.
This caftan. C&C turned me onto it and now I’m obsessed. So breezy, so comfy, yet somehow what is essentially a mumu becomes totally classy.
Did I tell you? I got a job! In fashion! (Sorta). I work the floor at a gorgeous little boutique right here in CVille. And I’ve basically been stalking this dress ever since I got here. Such unrequited love!!
So yeah, remember when I made this? Welllll all the magnets either fell off or were becoming a pain in the arse when the makeup containers got so heavy that they kept sliding to the bottom. Not fun. So, maybe this will work? I do have an extra towel rack for some reason in the bathroom…
We somehow lost my favorite welcome mat ever…it was the one that looked like an iPhone and I’d honestly sweep my feet across it every single day. Ugh. So I think this can make a suitable replacement.
Yeah, I know. I’m going crazzzzy with all this chia pudding.
But seriously, what was wrong with me? This is the perfect breakfast. Just mix it all up, toss in the fridge. Boom. Nice cool breakfast option for hella hot days all nice and ready after I stumble out of bed.
So this recipe also has sort of a secret ingredient. I use it in pretty much everything. Probably the greatest grocery discovery I ever made.
Apple pie spice is sorta like pumpkin pie spice but much, much lighter. Maybe because apple pie is a much more summery dessert? I’m freaking out over Fresh Market’s blend, though…it’s got a few extra ingredients that others generally don’t, like lemon peel and fenugreek. Baller.
Despite the heat index, this tea is absolutely amazing.
Cracklin’ Chicken from Nom Nom Paleo. So easy (took me like 15 minutes start to finish), and soooooooo good. Because fried chicken skin.
I’ve been on a juice kick lately if my Instagram obsession with it hasn’t tipped you off already. I really do prefer to make my own at home but…you know…time and stuff. I finally found a green juice I can palate–meaning it’s green and has veggies but isn’t actually 90% fruit (i.e. sugar bomb).
Just. Dying. Over all of these crop top/skirt sets this summer…this is my favorite anywhere. And this is the one I actually got because I am poor.
I totally JUST found out that corduroy pants are coming back. So psyched. And, I love everything Patagonia, so…
Also in love with these silky Capilene pants. Ah-mazing on their own in hot weather and will save me from freezing to death skiing this season!
This dress, this dress, this DRESS! Like…the truest chameleon of dresses. I bought it on a whim (shocker) and can’t stop wearing it. Best job interview/out for drinks/grocery shopping piece *ever*.
I have wasted easily 3 hours going through this guy’s Instagram devoted to dressing himself like celebrities. I’m actually 12 years old.
Seriously, y’all. It’s like I put a cheeseburger in a blender. I had this fantastic concoction cooking all day yesterday as we were moving in and our tiny kitchen was thick with the smell of backyard barbecue.
This was our second meal actually prepared in the new house. If you recall, half our house was without power and the AC was out for the whole weekend because things like that just…seem…to happen to me all of the time. I think we’re finally in the clear, but just know for the rest of the year I’ll be afraid to turn on the dryer…20A to start when the whole house is only 60A is terrifying. My only good ideas are to either a) just do laundry out, or b) to designate a laundry day and make sure *everything* is shut off before even thinking about washing clothes. At least our water bill might be lower?
Anyway, this chili. I went ahead and roasted half a butternut squash in foil and just scooped out the inside and dumped it into the crock pot, but in the future I’ll probably just used the canned stuff since a) it takes way less time, and b) I won’t have to turn the oven on. I’m making a lot of lists today. If I’d have been thinking ahead, I’d have thought to get some ketchup and mustard to dump over my bowl and make this even more like a cheeseburger smoothie. Trust me on this one.
I have been long averse to jumping on the chia pudding bandwagon. Maybe I had a bad experience? I feel like I probably did, since I couldn’t even hear the word “chia” without thinking of gritty, gelatinous goop.
Well, you guys, when you’re moving and your AC goes out (along with power in half the building) because the ampage in your new house simply cannot handle running the washer and dryer at the same time, you start looking for breakfast options that are, you know, cold. Never mind how the heck I ended up with a baggie of chia seeds in the fridge, but there they were, and gosh darn it if this mess didn’t come out spectacularly. I even ate it out of a little mason jar, since apparently that’s what cultured grown-ups do. Does it count if it was my complementary margarita glass from Joe’s Crab Shack?
There is no part of this sandwich I am not creepily in love with.
I am totally THAT guy who eats all the topping off fruit crisps and this recipe was made for me.
I’m not a huge fan of tequila unless it’s buried in a margarita. But I’d still try all of these.
Ross has not stopped talking about these since the first time we had them. And I’ve had the recipe pinned ever since…and that was a year ago. THIS time, I mean it!
This beaded top is a. freaking. dorable. Just enough embellishment to be “fun” without looking like you got trampled by a New Year’s party and easy to dress up (with a skirt or dark shorts like Shanna’s) or down (with jeans and sandals).
Saw this necklace posted on PaleOMG’s Instagram earlier this week and, naturally, had to find it. Simplicity is the way to go. Even if you aren’t a bridesmaid.
One: I have huge ankles so oxfords intimidate me. Two: metallics straight up scare me. But I’m in LOVE with these shoes. Someone help me.
I’m a closet craft girl, and moving into a new house is like, crafty sensory overload. First up: this wreath. So effing cute.
And while we’re talking about home decor, you should know I’m also making about a dozen of these. What am I? Like, 5?
So maybe it isn’t fun, but this homemade goo gone!!! I finally decided I’d reached that point where all those “funny and ironic” bumper stickers I thought were so cool in college? Yeah, not really all that cool anymore.
I need this blown up on my wall. I feel like I should be ashamed but I also feel really relieved because I hate milk.
It’s 80 degrees with 80 percent humidity at this very moment. So naturally I’ve got the oven on full speed ahead with a series of baking projects to keep me from losing my mind. Oh, and naturally those baking projects happen to be pumpkin things because I’m not patient enough to wait for Fall. Naturally.
Side note…we’re moving into the new house Friday! I’m both excited to get everything settled and terrified that I’m going to get crushed with all our stuff as soon as I crack open the Pod…
This recipe is one that a friend gave me last year after the semester had started getting out of hand and all we could think of to make ourselves feel better was to have massive amounts of baked goods within arms reach. It was nothing short of a miracle that I was able to sub Bob’s Red Mill gluten free AP flour in one for one without a kitchen disaster (that seems to happen to me a lot)— my friend liked it even more than the wheat flour version since the garbanzo bean flour in Bob’s mix made for a little bit of a crust on the outside and a super moist interior. I’ve made this at least a dozen times and have made a couple tweaks based on preference and, seriously, y’all, it’s warm, comforting, fragrant perfection.
Valentine’s Day, 2010. My husband (then-boyfriend) and I were attempting to not make a huge deal out of it. And by “not trying to make a huge deal out of it,” I mean that Ross made reservations for us at one of those places where you get a five star dinner while watching a show but didn’t realize until about an hour before we were supposed to leave that the place was in San Antonio (we were in Georgetown at the time). Oops. So we ran out to dinner to a place down the road and that was that.
And I got a “Santa Fe Salad.” Funny what you remember.
Anyway, I guess it was good since this salad a part of our dinner rotation ever since. I mean, the date was good, too. Obviously. During the hard-core Paleo years, we just nixed the cheese and corn and used sliced almonds instead of tortilla strips and it was still amazing. So this is totally kosher for clean eaters. Promise.
My favorite protein to use for this salad is grilled chicken, but salmon (or any other fish) is really great, too. When entertaining, I’ve even made a side salad version…just a tiny one without the protein. As for dressing, you can use anything you want–the original had what was basically a spicy ranch–but I loveLOVElove this avocado dressing with a little cayenne on top.