Liver: Yummmy.

[balmy_fool]

Well, I started my "stage" today. A stage is a french internship, with some bureacratic significance. Anyway, it was neat. I ground the foie, peeled oignons and garlic, and peeled potatoes. I got to watch the chefs work afterward. All very cool. I've never seen so many livers; imagine a half gallon of livers the size of walnuts. I now know the proper way to peel oignons.

I found out what makes duck liver pate so good. It's the ground pork they add.

And I'm not really sick anymore. This makes me happy.