LIVER REALITIES
As a youth I never wanted to come home from school to smell bacon and onions cooking on the stove. Those smells were a portent to the dreaded liver dinner. Dredged in flour, fried, and served with mashed potatoes and canned peas and carrots. Each medallion of liver, topped with the aforementioned bacon and onions, was in my adolescent mind, the meal from hell. Mother, in a vain attempt to make dads paycheck stretch, would implore us to try a little bit, but my siblings and I would have none of it. To my unformed mind there was nothing to recommend the dish. It didn't taste like meat, it felt grainy against the tongue, and worst of all it was innards. INNARDS! The stuff from inside the beef.Hotdogs (made from pork by-products such as snout, tail, and the occasional meat cutters finger), or Spam sandwiches (made from even worse parts of the pig) did not repel me like liver. All of my mother's entreaties and no amount of ketchup could induce me to change my mind. A gener