Liver and Onions

Yesterday marked a full week on the Perfect Health Diet, my new take on low carb living. Each day, I had been taking my multivitamin, eating three Brazil nuts, getting enough sun, etc., everything except... eating liver. But I committed to doing the Perfect Health Diet correctly, so, on the last day of the week, we made liver and onions.

And I lived to tell about it. Actually, it wasn't that bad. I followed Sally Fallon's suggestion of soaking the liver in lemon juice for "several hours" prior to cooking it, then cutting it into small pieces, as per the Nutty Kitchen suggestion. I cooked it outside on my Camp Chef stove in a cast iron skillet so as not to stink up my kitchen (we had visitors coming over after dinner).

Cooked this way, with lots of onions, butter and garlic, it was... tasty. And I discovered that my aversion to it was mostly psychological, probably leftover from my teenage years when I was a cook at Perkins Cake & Steak, where we cooked really smelly liver. I like pâté de foie gras, goose liver, and chicken liver pâté, so I wonder what my problem was with beef liver.