I've got chicken hearts. Now what?
Nice to see some creative minds at work here – or maybe just lingering palates? I picked up a POUND – who knew? – of marked down hearts and gizzards last week and am going to try them w/ onions, ‘shroomz, and celery, sauteed in olive oil, flavored with Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude