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For the last few weeks I’ve been in a staring contest with this:
Here’s what I know: Grass-fed organ meats are incredibly nutritious. Like, ridiculously. Attending the Weston A. Price conference last month pushed me closer to the liver-eating edge, as did this incredible liver overview. This post by Crystal Di Domizio discusses liver in the context of fertility, which is extremely applicable today as more and more couples turn to fertility drugs. Liver is incredibly high in folate, B vitamins, and trace elements. It’s a great source of Vitamin A, which is critical for immune function and eyesight and, despite what the vegans may think, it’s best obtained from animal products like eggs, butter and…liver.
So I’ve been psyching myself up for this for awhile. I finally bought some grass-fed beef liver from Cherry Grove Farm, and the good folks at Birchwood Farm recommended I use a cheese grater and simply grate some frozen liver into a meat dish…Easing myself into it. I’ve never in my life eaten liver – unless my parents at some point pulled a Ramona Quimby and tried to pass it off as some other, more standard dish.
So I set to making meatballs last night. (It’s pathetic – I made myself TWO MEATBALLS. TWO. I hate cooking for one. It was a pathetic little dish, really. Military, can I please have my husband back?)
I grated about a Tablespoon of frozen liver into the ground beef, added liberal seasoning, onion and garlic, and baked. I added some homemade tomato sauce and sauteed green peppers to buy myself some time. I talked it all out with my dog, who looked at me with great concern.
I arranged everything nicely on the plate, played with my camera settings, switched out the wooly mammoth bone from my ponytail for something more modest (a petite wing bone from a pterodactyl, much more appropriate for a nice dinner). Then I explained to the dog that it’s very important, if you’re able to spell the word “pterodactyl” spontaneously with no help from Google, to find a way to show that off.
And then…I ate my dinner.
It wasn’t bad, really. Probably no surprise considering I added just a Tbs. of grated liver. I convinced myself I could taste it, but who knows? I have to admit, I didn’t feel so good after – perhaps it was psychological, or maybe it was because I’d worked myself into a frenzy beforehand.
I still have an entire liver to finish. Any suggestions?