Don’t Call Me Hannibal

Of all the things to obsess about, the one thing surfing my gray matter lately is liver, and, specifically, calf liver. This happens about every two years. The craving shows up out of nowhere like an unwanted guest. I say unwanted because I hate to cook it. That’s such a messy job and the outcome never meets my expectations.

But a few months ago, I discovered that a Greek restaurant in my neighborhood serves calf liver. So when the craving popped up its head this time, I just went to the restaurant. The liver is wonderful, and cooked with onions (like it should be). Since then, I have been back two more times. Slowly, my craving is ebbing. I think one more time will kill it off for awhile. In the meantime, I will watch “Silence of the Lambs” at least once a week!