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naturally, the most important part of the hog liver in the recipe instead of poultry liver (which I've used since poland doesn't appear to stock hog livers at all, and mother was moderately disgusted by the concept) is that a hog's liver has /one/ tendon and then you can cut it in strips instead of being machine-separated torn-apart bull shit with five tiny tendons

oh and i don't think we prep lilies that way but oh well

incredible development: on her way back from pilates mother found a hog's liver. we're eating good on saturday lads

@eater bread today in the form of rice (it is more appropriate to the soup setting and easier to co-manufacture)

@nabijaczleweli I love rice soup tbh