I am not Catholic. I am pissed off. I am giving up Monsanto for Lent.
This is Day 16.
One of the pleasant side effects of this Monsanto Project is that it has refocused my energy on finding new sources of safe, affordable, nourishing food. This has led me to experiment with raw dairy, fermentation, and my most recent interest: organ meat.
I started with a 2.34 pound hunk of local, grass-fed beef liver. Slicing the shuddering, bloodred, gelatinous mass was entertaining, and the dogs enjoyed lapping up the raw milk I used to marinate the meat. Ugly as it had been in its raw form, the liver looked pretty decent fried it up in plenty of bacon grease with caramelized onions and garlic. It was crispy on the outside and tender to the knife.
Ironman and I really wanted to like it…but we didn’t. The flavor was tolerable, but that “creamy” texture? Eww. I’m pretty sure meat should not be creamy.
Or as Ironman called it, “glipey.”
Fortunately, I’d been listening to Chris Kresser podcasts and borrowed his plan for ingesting the 1.89 pounds of liver we didn’t care to choke down. (Sure, I could “hide” liver bits in meatballs and marinara, but why bother? I want to enjoy my food, not simply bear it.) I chopped the cooked organ into tiny pieces and froze them in a single layer on waxed paper.
Now, all we have to do is swallow them whole. Voila! All the nutrition and none of the pain. Liver pills!
…not to be confused with Carter’s Little Liver Pills, a form of the laxative stimulant bisacodyl that was popular up through the mid-1960’s. Want a giggle? Check out their radio ad from the ’40’s.