Last night I tried making liver and onions for the first time (never eaten it either).  Why, you might ask?  Well, we bought a half of a cow a couple years back, and lurking in the deep freeze was a package of pre-sliced liver.  So I thought I’d give it a go.  The recipe I found suggested soaking the liver in lemon juice for a few hours before cooking, then dredging in flour, salt and pepper before sauteeing.  So that’s what I did. 

The end result?  I don’t much care for liver and onions, I now know.  You never know ‘til you try. .  My wife, who has had it before, said it was a good batch.  I’ll stick to chicken livers.