Chopped Liver Quotes

i was joking with isabelle about vampires right before it happened. just trying to make her laugh, you know? what freaks out jewish vanpires? silver stars of david? chopped liver? check for eighteen dollars?

Don't start an argument with somebody who has a microphone when you don't. They'll make you look like chopped liver.

In this here place, we flesh; flesh that weeps, laughs; flesh that dances on bare feet in grass. Love it. Love it hard. Yonder they do not love your flesh. They despise it. They don't love your eyes; they'd just as soon pick em out. No more do they love the skin on your back. Yonder they flay it. And O my people they do not love your hands. Those they only use, tie, bind, chop off and leave empty. Love your hands! Love them. Raise them up and kiss them. Touch others with them, pat them together, stroke them on your face 'cause they don't love that either. You got to love it, you! And no, they ain't in love with your mouth. Yonder, out there, they will see it broken and break it again. What you say out of it they will not heed. What you scream from it they do not hear. What you put into it to nourish your body they will snatch away and give you leavins instead. No, they don't love your mouth. You got to love it. This is flesh I'm talking about here. Flesh that needs to be loved. Feet that need to rest and to dance; backs that need support; shoulders that need arms, strong arms I'm telling you. And O my people, out yonder, hear me, they do not love your neck unnoosed and straight. So love your neck; put a hand on it, grace it, stroke it and hold it up. and all your inside parts that they'd just as soon slop for hogs, you got to love them. The dark, dark liver--love it, love it and the beat and beating heart, love that too. More than eyes or feet. More than lungs that have yet to draw free air. More than your life-holding womb and your life-giving private parts, hear me now, love your heart. For this is the prize.

The gruff gryphon’s voice turned gentle. “What am I, chopped liver? You beat the crap out of me this afternoon. That pretty much makes us pals in my book.

What a strange expression said the herbalist who would compare themselves to chopped liver in the first place? If you have to to choose an organ why not pick a gallbladder or a thymus gland instead? Much more interesting than a liver. Or what about chopped t-

kneydlach, gefilte fish, kugl, chopped liver, and

What can I do for you, Detective?' he said cheerily, smiling and nodding at Bailey. What was I, chopped liver? I had a badge too. Maybe I should've shown it to him. Maybe I should've shown him my gun too.

She told them that the only grace they could have was the grace they could imagine. That if they could not see it, they would not have it. "Here," she said, "in this here place, we flesh; flesh that weeps, laughs; flesh that dances on bare feet in grass. Love it. Love it hard. Yonder they do not love your flesh. They despise it. They don’t love your eyes; they'd just as soon pick em out. No more do they love the skin on your back. Yonder they flay it. And O my people they do not love your hands. Those they only use, tie, bind, chop off and leave empty. Love your hands! Love them. Raise them up and kiss them. Touch others with them, pat them together, stroke them on your face 'cause they don't love that either. You got to love it, you! And no, they ain't in love with your mouth. Yonder, out there, they will see it broken and break it again. What you say out of it they will not heed. What you scream from it they do not hear. What you put into it to nourish your body they will snatch away and give you leavins instead. No, they don't love your mouth. You got to love it. This is flesh I'm talking about here. Flesh that needs to be loved. Feet that need to rest and to dance; backs that need support; shoulders that need arms, strong arms I'm telling you. And O my people, out yonder, hear me, they do not love your neck unnoosed and straight. So love your neck; put a hand on it, grace it, stroke it and hold it up. And all your inside parts that they'd just as soon slop for hogs, you got to love them. The dark, dark liver--love it, love it, and the beat and beating heart, love that too. More than eyes or feet.More than lungs that have yet to draw free air. More than your life holding womb and your life-giving private parts, hear me now, love your heart. For this is the prize." Saying no more, she stood up then and danced with her twisted hip the rest of what her heart had to say while the others opened heir mouths and gave her the music.

I am so glad Todd and I eloped,” she said sincerely. “There was no way to salvage the wreckage. But I think that you deserved this, and I'm very happy for you.” She leaned forward and kissed my cheek. Then she whispered, “He is really, really a hottie. How did you mange that?” “Brat,” I told her, and gave her a hug. “Todd’s not exactly chopped liver.” She smiled smugly and took another sip. “No he’s not.” “He could be,” said Ben from behind me, his British accent giving him a civilized air that he didn’t deserve. “Do you want him to be chopped liver, darling?” I turned, making sure I was between Ben and Nan, “My sisters are off-limits,” I reminded him. A flash of hurt came and went on his face. With Ben, it was even odds whether the emotion was genuine or not -but my instincts told me they had been. So I continued in a mock-chiding tone, “Ruthie is too young for you, and Nan is married to a very nice man. So be good.” Nan had caught the flash of hurt, too, I thought. She was softer than our mother, more like her father in temperament as well as looks. She couldn’t stand to have anyone hurting and not do anything about it. She sighed dramatically. “All the pretty men, and I’m tied to just one.” Ben smiled at her. “Anytime you want to change that…” I poked him in the side-he could have slipped out of the way, but he didn’t bother. “Okay,” he said, backing away with exaggerated fear. “Ill be good, I promise. Just don’t hurt me again.” He was loud enough that all the people around us looked at us. Adam pushed his way through the pack and ruffled Ben’s hair as he went by him. “Behave Ben.” The Ben I’d first met would have snarled and pulled away from the affectionate scold. This one grinned at me, and said, “Not if I can help it, I wont,” to Adam.

You have a boyfriend,’ he said getting closer still. ‘And he’s from the Quay.’ ‘What?’ ‘What the hell am I? Chopped liver?

For the record, I still know nothing about marijuana or any drug, and don't want to. My drugs are chopped liver and cheesecake - probably equally damaging, but they taste better.

She laughs, her eyes bright. “What am I, chopped liver?” Liver? Of course she is liver. The organ meats are the tenderest and most prized, quickly snatched up after a hunt. “Yes, of course you are.” Her face falls. “Oh.

Hey, Tretch. Just writing to say I hope your date went well and to point out that Mom and Dad did not leave notes for me while I was out. Therefore, you are the favorite. I'm off to sleep off my feelings of inadequacy. Hopefully. Yours truly, Chopped Liver

When I go downstairs, Pop has just lifted the metal door that covers the storefront. It rattles on its way up and sends light all through everything, the deli case and the floor I mopped till it shone last night before closing. I go to get the chopped liver and the whitefish from the walk-in fridge, shielding my hands with a second skin of latex, then scoop them into the containers. I slice up onions and lettuce and tomatoes. I set out orange-pink lox on a platter and lay down a sheet of saran wrap over it.

I didn’t think—” Nick began. “You didn’t think! That’s your problem, Nick, you just don’t think!” Nick struggled to respond. “You’re invulnerable,” Elphaba continued. “You’re immortal. You’re ancient. Nothing fazes you. No situation is too dangerous for you. Chop off your hand, or your head, or pull your liver out and eat it with some fava beans, you don’t care! In a few minutes you’ll be right as rain.” Elphaba took a deep breath. “But the rest of us aren’t like that, Nick. I only have the one liver, and I need it, thank you very much.” Elphaba’s diaphragm rapidly rose and fell.

You have to explain the invention to customers — not once or twice but three or four times, with a different twist each time. You have to show them exactly how it works and why it works, and make them follow your hands as you chop liver with it, and then tell them precisely how it fits into their routine, and, finally, sell them on the paradoxical fact that, revolutionary as the gadget is, it’s not at all hard to use.

Partridge was one of my favorite discoveries. During one early-morning exploration of Les Halles, Chef Bugnard stopped at a friend’s stall and, picking up a partridge, said, “Here you see a perdreau.” The generic name for partridge is perdrix, but a young roasting bird is a perdreau. He decided to demonstrate how to make the famous perdreau rôti sur canapé, a roast partridge on a crouton of its own chopped liver. Bending the tip end of the bird’s breastbone, he said, “Feel that. It bends a little at the end.” With some difficulty at first, because of the feathers, I felt the breastbone. It did indeed have about half an inch of flexibility at the tail end. The bird’s legs and feet were also subjected to Chef’s inspection: if there was a claw above the back of the heel, it was mature; youthful perdreaux have but a nubbin where the eventual claw will be, and their legs are not raddled by age. The feathers, too, tell something, since those of the young have a bit of white at the very tips. Picking up a mature partridge, a perdrix, he said, “When you feel a rigid bone from neck to tail, you have maturity.” A perdrix wants braising in cabbage, he said, and perdrix en chartreuse is the classic recipe.

What am I? Chopped liver? Is there some specific reason he never pulls me over close to him as we drive around the countryside? Why doesn’t he hook his right arm affectionately around my neck and claim me as the woman of his pickup? I never knew I had such a yearning to ride next to a man in a pickup, but apparently it had been a suppressed lifelong dream I knew nothing about. Suddenly, sitting in that pickup with Marlboro Man, I’d apparently never wanted anything so badly in my life. I couldn’t keep quiet about it any longer. “So…,” I began. Was it just a high school thing? Or worse, I imagined, is it just that I’m not and never will be a country girl? Is it that country girls have some wild sense of abandon that I wasn’t born with? A reckless side, a fun, adventurous side that makes them worthy of riding next to boys in pickups? Am I untouchable? Am I too prim? Too proper? I’m not! I’m really not! I’m fun and adventurous. Reckless, too! I have a pair of jeans: Anne Kleins! And I want to be Middle Seat Worthy. Please, Marlboro Man…please. I’ve never wanted anything this much. “So, um…why don’t you do it anymore?” I asked. “Bucket seats,” Marlboro Man answered, his hand still resting on my leg. Made sense. I settled in and relaxed a bit.

After situating herself on a huge flat-sided rock, Baby Suggs bowed her head and prayed silently. The company watched her from the trees. They knew she was ready when she put her stick down. Then she shouted, 'Let the children come!' and they ran from the trees toward her. 'Let your mothers hear you laugh,' she told them, and the woods rang. The adults looked on and could not help smiling. Then 'Let the grown men come,' she shouted. They stepped out one by one from among the ringing trees. 'Let your wives and your children see you dance,' she told them, and groundlife shuddered under their feet. Finally she called the women to her. 'Cry,' she told them. 'For the living and the dead. Just cry.' And without covering their eyes the women let loose. It started that way: laughing children, dancing men, crying women and then it got mixed up. Women stopped crying and danced; men sat down and cried; children danced, women laughed, children cried until, exhausted and riven, all and each lay about the Clearing damp and gasping for breath. In the silence that followed, Baby Suggs, holy, offered up to them her great big heart. She did not tell them to clean up their lives or to go and sin no more. She did not tell them they were the blessed of the earth, its inheriting meek or its glorybound pure. She told them that the only grace they could have was the grace they could imagine. That if they could not see it, they would not have it. 'Here,' she said, 'in this here place, we flesh; flesh that weeps, laughs; flesh that dances on bare feet in grass. Love it. Love it hard. Yonder they do not love your flesh. They despise it. They don't love your eyes; they'd just as soon pick em out. No more do they love the skin on your back. Yonder they flay it. And O my people they do not love your hands. These they only use, tie, bind, chop off and leave empty. Love your hands! Love them. Raise them up and kiss them. Touch others with them, pat them together, stroke them on your face 'cause they don't love that either. You got to love it, you! And nom they ain't in love with your mouth. Yonder, out there, they will see it broken and break it again. What you say out of it they will not heed. What you scream from it they do not hear. Flesh that needs to be loved. Feet that need to rest and to dance; backs that need support; shoulders that need arms, strong arms I'm telling you. And O my people, out yonder, hear me, they do not love your neck unnoosed and straight. So love your neck; put a hand on it, grace it, stroke it and hold it up. And all your inside parts that they'd just as soon slop for hogs, you got to love them. The dark, dark liver-love it, love it, and the beat and beating heart, love that too. More than eyes or feet. More than lungs that have yet to draw free air. More than your life-holding womb and your life-giving private parts, hear me now, love your heart. For this is the prize.

And what is it you desire of us in exchange for your assistance, King Halfpaw?” She glanced at Eragon and smiled, then added, “We can offer you as much cream as you want, but beyond that, our resources are limited. If your warriors expect to be paid for their troubles, I fear they will be sorely disappointed.” “Cream is for kittens, and gold holds no interest for us,” said Grimrr. As he spoke, he lifted his right hand and inspected his nails with a heavy-lidded gaze. “Our terms are thus: Each of us will be given a dagger to fight with, if we do not already have one. Each of us shall have two suits of armor made to fit, one for when on two legs we stand, and one for when on four. We need no other equipment than that--no tents, no blankets, no plates, no spoons. Each of us will be promised a single duck, grouse, chicken, or similar bird per day, and every second day, a bowl of freshly chopped liver. Even if we do not choose to eat it, the food will be set aside for us. Also, should you win this war, then whoever becomes your next king or queen--and all who claim that title thereafter--will keep a padded cushion next to their throne, in a place of honor, for one of us to sit on, if we so wish.” “You bargain like a dwarven lawgiver,” said Nasuada in a dry tone. She leaned over to Jörmundur, and Eragon heard her whisper, “Do we have enough liver to feed them all?” “I think so,” Jörmundur replied in an equally hushed voice. “But it depends on the size of the bowl.

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

How come I wasn’t riding around in his middle seat? Was I supposed to initiate this? Was this expected of me? Because I probably should know early on. But wouldn’t he have gestured in that direction if he’d wanted me to move over and sit next to him? Maybe, just maybe, he’d liked those girls better than he liked me. Maybe they’d had a closeness that warranted their riding side by side in a pickup, a closeness that he and I just don’t share? Please don’t let that be the reason. I don’t like that reason. I had to ask him. I had to know. “Can I ask you something?” I said as we drove down the road separating a neighboring ranch from his. “Sure,” Marlboro Man answered. He reached over and touched my knee. “Did you ever used to drive around in your pickup with a girl sitting in the middle seat right next to you?” I tried not to sound accusatory. A grin formed in the corner of Marlboro Man’s mouth. “Sure I did,” he said. His hand was still on my knee. “Why?” “Oh, no reason. I was just curious,” I said. I wanted to leave it at that. “What made you think of that?” he said. “Oh, I was really just curious,” I repeated. “Growing up, I’d sometimes see boys and girls riding right next to each other in pickups, and I just wondered if you ever did. That’s all.” I stopped short of telling him I never understood the whole thing or asking him why he loved Julie more than me. “Yep. I did,” he said. I looked out the window and thought for a minute. What am I? Chopped liver? Is there some specific reason he never pulls me over close to him as we drive around the countryside? Why doesn’t he hook his right arm affectionately around my neck and claim me as the woman of his pickup? I never knew I had such a yearning to ride next to a man in a pickup, but apparently it had been a suppressed lifelong dream I knew nothing about. Suddenly, sitting in that pickup with Marlboro Man, I’d apparently never wanted anything so badly in my life.

When warm weather came, Baby Suggs, holy, followed by every black man, woman, and child who could make it through, took her great heart to the Clearing--a wide-open place cut deep in the woods nobody knew for what at the end of the path known only to deer and whoever cleared the land in the first place. In the heat of every Saturday afternoon, she sat in the clearing while the people waited among the trees. After situating herself on a huge flat-sided rock, Baby Suggs bowed her head and prayed silently. The company watched her from the trees. They knew she was ready when she put her stick down. Then she shouted, "Let the children come!" and they ran from the trees toward her. "Let your mothers hear you laugh,"she told them, and the woods rang. The adults looked on and could not help smiling. Then "Let the grown men come," she shouted. They stepped out one by one from among the ringing trees. "Let your wives and your children see you dance," she told them, and groundlife shuddered under their feet. Finally she called the women to her. “Cry,” she told them. “For the living and the dead. Just cry.” And without covering their eyes the women let loose. It started that way: laughing children, dancing men, crying women and then it got mixed up. Women stopped crying and danced; men sat down and cried; children danced, women laughed, children cried until, exhausted and riven, all and each lay about the Clearing damp and gasping for breath. In the silence that followed, Baby Suggs, holy, offered up to them her great big heart…“Here,” she said, “in this here place, we flesh; flesh that weeps, laughs; flesh that dances on bare feet in grass. Love it. Love it hard. Yonder they do not love your flesh. They despise it… No more do they love the skin on your back. Yonder they flay it. And O my people they do not love your hands. Those they only use, tie, bind, chop off and leave empty. Love your hands! Love them! Raise them up and kiss them. Touch others with them, pat them together, stroke them on your face ‘cause they don’t love that either. You got to love it - you! And no, they ain’t in love with your mouth. Yonder, out there, they will see it broken and break it again. What you say out of it they will not heed…What you put into it to nourish your body they will snatch away and give leavins instead. No they don’t love your mouth. You got to love it." "This is flesh I’m talking about here. Flesh that needs to be loved. Feet that need to rest and to dance; backs that need support; shoulders that need arms, strong arms I’m telling you. And oh my people, out yonder, hear me, they do not love your neck unnoosed and straight. So love your neck; put a hand on it, grace it, stroke it, and hold it up. And all your inside parts that they’d just as soon slop for hogs, you got to love them. The dark, dark liver - love it, love it, and the beat and beating heart, love that too. More than eyes or feet…More than your life-holding womb and your live-giving private parts, hear me now, love your heart. For this is the prize."" -Baby Suggs

She browned onions and garlic, and from the pot on the windowsill, chopped a few winter-sad leaves of tarragon. The smell was green and strong, and she thought of spring. Spring in Dijon, when she and Al would hike into the mountains with the Club Alpin, the old women forever chiding her tentative steps, her newborn French: la petite violette, violette américaine. She would turn back to Al, annoyed, and he would laugh. Hardly his delicate flower. When they stopped for lunch, it was Mary Frances with the soufflé of calves' brains, whatever was made liver or marrow, ordering enough strong wine that everyone was laughing. The way home, the women let her be. If she wanted calves' brains now, she wouldn't even know where to begin to look or how to pay. She and Al seemed to be living on vegetables and books, tobacco, quiet. She blanched a bunch of spinach and chopped it. She beat eggs with the tarragon, heated the skillet once again. There was a salad of avocados and oranges. There was a cold bottle of ale and bread. Enough, for tonight.

In our own bodies, only the liver is capable of limited regeneration, but chop a limb off a starfish or a salamander, and it will grow a new one. We are starting to understand the molecular signals that are used by these species to regenerate limbs in adult life. Mammals seem to only use this signalling pathway during the growth of the early embryo but it is a pathway that may well have the potential to be reactivated. Following surgical removal, the wings can grow back in embryonic chickens when the production of a protein called wnt is switched on. Frog limb regeneration can also take place later in the life cycle when wnt protein is expressed. Tadpoles have this ability but it is normally lost when they metamorphose into frogs. The expression of wnt signalling protein around an injury is thought to cause a reprogramming or transdifferentiation of mature cells into stem cells capable of producing the cell types needed for the limb. Very young children have been known to re-grow severed fingertips, and so there are intriguing possibilities for human tissue regeneration.

As far as he was concerned, Testaccio, not the Via del Corso or the Piazza del Campidoglio, was the real heart of Rome. For centuries animals had been brought here to be butchered, with the good cuts going to the noblemen in their palazzos and the cardinals in the Vatican. The ordinary people had to make do with what little was left---the so-called quinto quarto, the "fifth quarter" of the animal: the organs, head, feet, and tail. Little osterie had sprung up that specialized in cooking these rejects, and such was the culinary inventiveness of the Romans that soon even cardinals and noblemen were clamoring for dishes like coda all vaccinara, oxtail braised in tomato sauce, or caratella d' abbachio, a newborn lamb's heart, lungs, and spleen skewered on a stick of rosemary and simmered with onions in white wine. Every part of the body had its traditional method of preparation. Zampetti all' aggro were calf's feet, served with a green sauce made from anchovies, capers, sweet onions, pickled gherkins, and garlic, finely chopped, then bound with potato and thinned with oil and vinegar. Brains were cooked with butter and lemon---cervello al limone---or poached with vegetables, allowed to cool, then thinly sliced and fried in an egg batter. Liver was wrapped in a caul, the soft membrane that envelops a pig's intestines, which naturally bastes the meat as it melts slowly in the frying pan. There was one recipe for the thymus, another for the ear, another for the intestines, and another for the tongue---each dish refined over centuries and enjoyed by everyone, from the infant in his high chair to the nonnina, the little grandmother who would have been served exactly the same meal, prepared in the same way, when she herself was a child.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Here,” she said, “in this here place, we flesh; flesh that weeps, laughs; flesh that dances on bare feet in grass. Love it. Love it hard. Yonder they do not love your flesh. They despise it. They don’t love your eyes; they’d just as soon pick em out. No more do they love the skin on your back. Yonder they flay it. And O my people they do not love your hands. Those they only use, tie, bind, chop off and leave empty. Love your hands! Love them. Raise them up and kiss them. Touch others with them, pat them together, stroke them on your face ’cause they don’t love that either. You got to love it, you! And no, they ain’t in love with your mouth. Yonder, out there, they will see it broken and break it again. What you say out of it they will not heed. What you scream from it they do not hear. What you put into it to nourish your body they will snatch away and give you leavins instead. No, they don’t love your mouth. You got to love it. This is flesh I’m talking about here. Flesh that needs to be loved. Feet that need to rest and to dance; backs that need support; shoulders that need arms, strong arms I’m telling you. And O my people, out yonder, hear me, they do not love your neck unnoosed and straight. So love your neck; put a hand on it, grace it, stroke it and hold it up. And all your inside parts that they’d just as soon slop for hogs, you got to love them. The dark, dark liver—love it, love it, and the beat and beating heart, love that too. More than eyes or feet. More than lungs that have yet to draw free air. More than your life-holding womb and your life-giving private parts, hear me now, love your heart. For this is the prize.” Saying no more, she stood up then and danced with her twisted hip the rest of what her heart had to say while the others opened their mouths and gave her the music. Long notes held until the four-part harmony was perfect enough for their deeply loved flesh.

Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of java beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

The weird thing is”—Simon wound a curl of her hair around his finger—“I was joking with Isabelle about vampires right before it all happened. Just trying to get her to laugh, you know? ‘What freaks out Jewish vampires? Silver stars of David? Chopped liver? Checks for eighteen dollars?’” Clary laughed. Simon looked gratified. “Isabelle didn’t laugh.” Clary thought of a number of things she wanted to say, and didn’t say them. “I’m not sure that’s Isabelle’s kind of humor.

I'm going to explode," my dad says, rubbing his stomach gleefully. He's just put down a massive sandwich piled with corned beef, pastrami, chopped liver, and Swiss cheese, with a slide of crispy onion strings and a vanilla malt. "Tilt," I say, making the time-out signal with my hands. I managed to get three-quarters of the way through a turkey club with no tomatoes and Thousand Island instead of mayo, with a pile of extra-crispy fries and a chocolate phosphate. Not to mention the bucket of pickles, and the soup, chicken with kreplach and noodles for him, sweet-and-sour cabbage for me.

matured satisfactorily in that climate. Some green foods were available in the summer and some vegetables were grown and stored for winter. This diet, which included a liberal supply of fish, included also the use of livers of fish. One important fish dish was baked cod's head that had been stuffed with oat meal and chopped cods' livers. This was an important inclusion in the diets of the growing children. The oats and fish, including livers, provided minerals and vitamins adequate for an excellent racial stock with high immunity to tooth decay. For the Eskimos of Alaska the native diet consisted of a liberal use of organs and other special tissues of the large animal life of the sea, as well as of fish. The latter were dried in large quantities in the summer and stored for winter use. The fish were also eaten frozen. Seal oil was used freely as an adjunct to this diet and seal meat was specially prized and was usually available. Caribou meat was sometimes available. The organs were used. Their fruits were limited largely to a few berries including cranberries, available in the summer and stored for winter use. Several plant foods were gathered in the summer and stored in fat or frozen for winter use. A ground nut that was gathered by the Tundra mice and stored in caches was used by the Eskimos as a vegetable. Stems of certain water grasses, water plants and bulbs were occasionally used. The bulk of their diet, however, was fish and large animal life of the sea from which they selected certain organs and tissues with great care and wisdom. These included the inner layer of skin of one of the whale species, which has recently been shown to be very rich in vitamin C. Fish eggs were dried in season. They were used liberally as food for the growing children and were recognized as important for growth and reproduction. This successful nutrition provided ample amounts of fat-soluble activators and minerals from sea animal

After Henry Morgenthau Jr., a Jewish candidate, lost his 1962 bid to unseat Governor Nelson Rockefeller, a Baptist who frequently campaigned for the Jewish vote in kosher delicatessens, Morgenthau ran into the African American civil rights activist Bayard Rustin on a corner. Rustin was eating a knish. Morgenthau asked him what he was eating. Rustin replied, “I’m eating the reason that you’re not governor.”30 And George McGovern became the butt of ridicule when, during the 1972 presidential campaign, he ordered a glass of milk to accompany his chopped-chicken-liver sandwich at a kosher delicatessen in New York’s garment district.31

What the hell? Am I chopped liver or something?” Jenna asks and I let out a low laugh. “Aww you want a kiss too?” I ask. “Ew, gross no. You’re like my brother.

Would you rather eat oranges for every meal on the weekends or eat chopped liver for lunch every day? 35

What was I, chopped liver?

MILTON’S PÂTÉ ½ small onion, minced ½ clove garlic, minced 2 tablespoons olive oil 3 anchovies, cut up ½ pound chicken livers, cleaned ¼ cup white wine (or any leftover wine) 2 sprigs flat-leaf parsley, chopped Small piece lemon peel, chopped 1 tablespoon chopped capers

I really want my roots to come through in this meal," I said, very conscious of the cameras filming everything I was saying. "I want to make sure viewers and diners"----and investors, please, especially investors----"see everything that the food of my ancestors can be. That Jewish food isn't just matzah ball soup and pastrami sandwiches." So it was with that attitude I went about planning my menu. "I'm thinking my first dish is going to be a tribute to my grandmother," I said. "She was very into chopped liver. I hated it as a kid, for good reason: her chopped liver was bland and gritty." Grandma Ruth hissed in my ear, but I ignored her. "I want to make good chopped liver on good bread with something vinegary and acidic to cut through it. Maybe some kind of pickled fruit, because the judges really loved my pickled cherries in the last round." "How about kumquats?" suggested Kaitlyn. "Or gooseberries?" "I like gooseberries," said Kel. I made a note. "We'll see what they have at the store, since we'll be on a budget. With the second course, Ashkenazi cooking has so many preserved and sometimes weird fish dishes. Think gefilte fish and pickled herring. I've wanted to do my special gefilte fish this whole competition and never got a chance, so I think now's the time." "If not now, when?" Kel said reasonably. "Indeed. And I think coupling it with pickled herring and maybe some other kind of fish to make a trio will create something amazing. Maybe something fried, since the other two parts of the dish won't have any crunch. Or I could just do, like, a potato chip? I do love potatoes." I made another note. "And for the third dish, I'm thinking duck. I want to do cracklings with the duck skin and then a play on borscht, which is what the dish is really about. Beets on the plate, pickled onions, an oniony sauce, et cetera." "Ducks and beets play well together," Kel said, approval warm on their round face.

Kaitlyn's bread was still hot coming out of the oven; it emitted the most heavenly steam as she sliced into the golden crust. "The liver!" she called. Kel and I swarmed her, schmearing slices of toasted bread with the chopped chicken liver made with schmaltz---chicken fat---spicy and smoky with paprika and za'atar, and sweet with blackened, almost burned caramelized onions. I topped it with fried leeks and some microgreens.

Sadie." Luke took my hands in his and squeezed. "I loved your food." I would've thought nothing could make my heart flutter like those words, but then he went on. "The chopped liver melted in my mouth with the most luscious feel. The pickled herring was tart and meaty and resisted my teeth just enough to make it a battle. Your duck was so rich, the beets so succulent and slick and smooth. And the babka beignets? They were sweeter than your lips.

I stopped in front of my new building, a thrill of pride running through me at the sight. The sight was bright and clear and elegant: Wander. Because my people had wandered all around the world for thousands of years of the Diaspora, picking up local culinary traditions and incorporating them into our own. Even if my menu had taken the incorporation in a more daring direction----some of the dishes I was most excited about were the brisket ramen and the kimchi chopped liver, a play on my finale appetizer but with Korean influences. Luke had helped me with that. It was the one dish that sat on both of our menus.

You don’t have to lie,’ said Isobel. ‘I know you had a party last night. You invited everyone except me. I guess I’m chopped liver.

The kid burst through the front door, with a stainless-steel bottle looped through one finger and what looked like two granola bars in his other hand. “You don’t care if he goes?” was the quiet question that came at me. “Not at all,” I confirmed. “If you’re okay with it.” “You’re only going for a hike?” “Yes.” I saw him hesitate before letting out another one of his deep breaths. Then he murmured, “I need a minute,” just as Amos stopped in front of me and said, “I’m ready.” Was… was Mr. Rhodes coming too? He disappeared into the house even faster than his son had, his movements and strides long and fluid considering how muscular he was. I needed to stop thinking about his muscles. Like yesterday. I knew better already, didn’t I? Subtle, I was not. “Where’s he going?” Amos asked, watching his dad too. “I don’t know. He said to give him a minute. He might be coming too…?” The kid let out a frustrated sigh that made me side-eye him. “Change your mind?” He seemed to think about it for a second before shaking his head. “No. As long as I get out of the house, I don’t care.” “Thank you for making me feel so special,” I joked. The teenager looked at me, his quiet voice back, “Sorry.” “It’s okay. I’m just messing with you,” I told him with a grin. “He said I couldn’t go out with my friends so….” “You’re hanging out with chopped liver?” I could only imagine the kind of relationship he had with his dad if he wasn’t used to being picked on. “I’m messing with you, Amos. I promise.” I even nudged him with my elbow quickly.

They shared the monkfish-liver pâté and the finely chopped tuna and scallions with ginger sauce. "Remember the time we had puffer fish at that restaurant in New York?" Isaac asked as he tasted the monkfish. Elliott slowly shook his head as he answered. "How can I forget? I was scared to death. Every time I have liver, no matter where it comes from, the puffer-fish liver crosses my mind. I sat there praying that the chef knew what he was doing when he cut out the poison part." "You didn't seem scared," said Isaac. "That's because I didn't want you to think I was unadventurous. We had just met then. I was trying to impress you." "Well, you did," said Isaac. "I'd been in town for only a few months, and I thought you were such a sophisticated New Yorker. I was trying not to seem like a rube." "You know," said Elliot, "I read that Japanese fish farmers are mass-producing poison-free puffer fish." Isaac shrugged. "Kinda takes the mystique away, doesn't it? I mean, where's the thrill? Where's the risk? You might as well be eating tuna.

The Dayaks had once been known as the headhunters of Borneo. They believed that if you chopped off the head of your enemy and ate his liver, you received his strength. That old, traditional, animistic belief still flourished—never addressed because under Suharto, discussing issues of race, religion, or ethnicity was banned. It was too “emotional,” too contentious, and in a society where order was largely imposed by the military, it was “unnecessary” to discuss and debate contentious issues because it only made things worse.

She told them that the only grace they could have was the grace they could imagine. That if they could not see it, they would not have it. “Here,” she said, “in this here place, we flesh; flesh that weeps, laughs; flesh that dances on bare feet in grass. Love it. Love it hard. Yonder they do not love your flesh. They despise it. They don’t love your eyes; they’d just as soon pick em out. No more do they love the skin on your back. Yonder they flay it. And O my people they do not love your hands. Those they only use, tie, bind, chop off and leave empty. Love your hands! Love them. Raise them up and kiss them. Touch others with them, pat them together, stroke them on your face ’cause they don’t love that either. You got to love it, you! And no, they ain’t in love with your mouth. Yonder, out there, they will see it broken and break it again. What you say out of it they will not heed. What you scream from it they do not hear. What you put into it to nourish your body they will snatch away and give you leavins instead. No, they don’t love your mouth. You got to love it. This is flesh I’m talking about here. Flesh that needs to be loved. Feet that need to rest and to dance; backs that need support; shoulders that need arms, strong arms I’m telling you. And O my people, out yonder, hear me, they do not love your neck unnoosed and straight. So love your neck; put a hand on it, grace it, stroke it and hold it up. And all your inside parts that they’d just as soon slop for hogs, you got to love them. The dark, dark liver—love it, love it, and the beat and beating heart, love that too. More than eyes or feet. More than lungs that have yet to draw free air. More than your life-holding womb and your life-giving private parts, hear me now, love your heart. For this is the prize.” Saying no more, she stood up then and danced with her twisted hip the rest of what her heart had to say while the others opened their mouths and gave her the music. Long notes held until the four-part harmony was perfect enough for their deeply loved flesh.

The chopped liver was smooth but just a little grainy, rich but with just a slight iron tang. The kimchi was sour and tart and crunchy and a little fishy, clearly the real thing. Piled together on a toasted slice of baguette and with a little extra richness from homemade mayo, it was an excellent bite. But not one that photographed all that well. Sure, the kimchi was bright red and pretty, splayed out like phoenix feathers, but the chopped liver was brown and mushy. I didn't think liver would get me all that many hits. Something that also tasted good but didn't photograph very well: the bite-size orbs of gefilte fish, the puree of who-knows-what soft and smooth, its pearly grayness flecked with orange bits of carrot. At least the vibrant beet and cardamom pickle on top, reminiscent of horseradish, looked nice.

Page after page of sauces. Page after page of soups. Bisque of snipe à la bonne bouche. Bisque of crab à la Fitzhardinge, which included adding a pint of boiling cream. Puree of asparagus à la St George involved three dozen small quenelles of fowl and half a pint of small fillets of red tongue. Mercy me. I flicked on. What on earth was ragout of cock's kernels à la soubise, or ragout of ox palates? At the Tilleys' residence, we rarely ate offal. Mr Tilley was fond of liver and bacon, but Mrs Tilley saw offal as food of the lower classes, for those who could afford nothing better. So our meals were good old-fashioned roast beef, leg of lamb, chops and steaks, with thee occasional steak and kidney pie. These recipes looked horribly complicated: Put about half a pound of cock's kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm. I read on. As soon as they whiten... pat of butter... simmer... drain them on a napkin... small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce...

In the procession of pieces, which Ikegawa changes based on his read of each guest, you find crunch and chew, fat and cartilage, soft, timid tenderness and bursts of outrageous savory intensity. He starts me with the breast, barely touched by the flame, pink in the center, green on top from a smear of wasabi, a single bite buries a lifetime of salmonella hysteria. A quick-cooked skewer of liver balances the soft, melting fattiness of foie with a gentle mineral bite. The tsukune, a string of one-bite orbs made from finely chopped thigh meat, arrives blistered on the outside, studded with pieces of cartilage that give the meatballs a magnificent chew. Chochin, the grilled uterus, comes with a proto-egg attached to the skewer like a rising sun. The combination of snappy meat and molten yolk is the stuff taste memories are made of.

There was some ordinary pork, a heap of pigs' livers and some caul fat. Carenza had been to the market that morning and bought fronds of bronze fennel with their pollen-heavy flowers still on them; sorrel; bitter lettuce. I chose the fennel, went out to the courtyard and picked some marjoram, thyme, parsley and mint. I decided to make some tomacelli, because I liked them and it was the kind of fiddly, absorbing dish I could lose myself in. So I put the livers on to boil, and then cut up some veal haunch. Carenza liked mortadelli and so I'd make her some with the veal. I chopped the veal up finely with a bit of its fat and some lardo, mixed in some parsley and some marjoram. The livers were done, so I drained them and put them in a bowl. Into the mortadella mixture went a handful of grated parmigiana cheese, some cloves, cinnamon and a few threads of saffron. An egg yolk went in too, and then I sank my hands into the cool, slippery mound and mixed it with my fingers. When it was smooth I shaped it into egg-sized balls, wrapped them in pieces of caul and threaded them onto a spit. While the mortadelli sizzled over the flame, I took the livers and crumbled them up, added some minced pancetta, some grated pecorino, marjoram, parsley, raisins, some ginger and nutmeg and pepper. I bound it all together with a couple of eggs and made the stuff into balls, smaller than the mortadelli, wrapped them in more caul and set to frying them in melted lardo.

LlVER LOAF 2 pounds liver 4 slices bacon ¼ cup chopped parsley 1 onion 1 cup milk 2 flaked wheat cereal biscuits, crumbed 3 beaten eggs salt and pepper ½ cup tomato ketchup Method—Let liver slices stand in hot water 10 minutes; drain. Grind with onion, parsley and bacon. Add beaten eggs, crumbs and seasonings and pack firmly into loaf pan. Spread tomato ketchup over top of loaf. Bake one hour at 350 degrees. Garnish with broiled bacon slices.

Dr. Cabot’s Liver Healing Soup Recipe Serves 6 - 8 8 cups water miso and/or tamari to taste 3 tablespoons of cold pressed olive oil 2 sweet potatoes, chopped 3 tomatoes, chopped 2 carrots, chopped 2 leeks, washed and sliced 1 bunch spinach (fresh or frozen), chopped 2 stalks of celery (including the tops), chopped 2 large brown onions, chopped 1 inch (2.5cm) finely chopped and peeled ginger root 2 cloves garlic, minced (optional) 1 bunch sliced kale or beet greens 1 cup cooked beans or lentils Add small amounts of celery seed, turmeric, pepper and miso (or tamari) to taste optional added extra ingredients: 2 - 3 fresh artichoke hearts 2 cups shiitake mushrooms fresh or reconstituted sliced 1 whole reishi mushroom (remove when cooked) ¼ cup arame or wakame seaweed chopped Although these 4 ingredients are traditionally very good for the liver and the immune system, not everyone likes these things, so if they really do not appeal to you, leave some or all of them out. In a large saucepan add the oil and bring to a moderate to high heat. Add the celery (plus tops), ginger root, turmeric, tomato, potato, carrots, onions, celery seed and garlic and some pepper. Stir continuously so the vegetables do not stick to the bottom. When the vegetables begin to brown, carefully add the water with miso/tamari to taste. Bring to the boil. Reduce the heat to a simmer. Add the lentils/beans and stir. If using these, add the seaweed, mushrooms and artichoke hearts. Simmer for about 2 hours. Add the kale and beet greens 15 minutes before you serve. If present, remove the reishi mushrooms. Stir in the miso/tamari to taste. Serve alone or with a side salad and one slice crusty wholemeal bread.

of liver disease in countries where pork is more popular? It appears so. The relationship between national per capita pork consumption and deaths from liver disease correlates as tightly as per capita alcohol consumption and liver fatalities. Each pork chop consumed per capita

Cass had photo recall and could speak backward at will. Aly was a hacker genius and movie expert. Marco was Michael Jordan on steroids, without the steroids. I was chopped liver.