Today’s combo: Pork livers, sautéed and golden, paired with a fresh tomato salad sprinkled with white cheese and crispy croutons.
The pork livers? Rich, hearty, and packed with that deep flavor only livers can deliver.
Cooked quickly, with just enough spices to make them sing — but not too loud.
Then came the salad — bright red tomatoes, sharp white cheese, and those cheeky little croutons that make everything better.
It’s the balance that works: warm and meaty meets cool and crunchy.
Challenge of the day?
Making peace with liver haters. But after one bite — silence. They were too busy chewing.
Also, I almost burned the croutons. I didn’t, but it was close. Drama in the kitchen!
A humble dish, but full of character.
Exactly what Tuesday evening needed.
