So. As promises go, I’m a breaker. As frequencies of communication go, I’m quite the slacker. I promised to soon provide a follow-up tome to my fried dough donut posting, and as two months passing is not “soon,” I’m a slacking breaker. Or maybe I’m a breaking slacker. Either way, whereinthefuck are we supposed to put the comma when we quote a word and then need the comma immediately thereafter? Is it “soon(,)” or is it “soon”(,) ? OK, and before I start bleeding through my eyes, what am I supposed to do with that fucking question mark at the end of that previous  sentence?

Grammatical questionability aside, I promised my chicken liver pate recipe, so here it is. Pre-step, get high, or not:

1. Locate fresh chicken livers. This proved quite difficult but I achieved. Previously-frozen, or still frozen, work, but like the old song goes, “It just ain’t the same, ain’t it a shame?”
2. Git cha sum ghee. Me- I got mine from Costco. Three gallons for $5.90 was quite the bargain. Again, you must make it fresh.
3. Next is the garlic, and again it’s gotta be fresh, with the skins still on.
4. Then there’s the salt and pepper. I fresh grind pepper (fresh again), and use fine pink salt. I don’t think the salt color is important so long as it is pure salt, and I really don’t think salt spoils. Hard to spoil something been sitting around for thousands-to-millions of years.
5. Optional hot peppers. Here I used not-quite-so-ripe scorpion peppers from out to the garden as I wanted that hot habanero sting rather than searing my face off with a fully-ripened, capsicum-laced lava bomb. I love ripe scorpion peppers and use them in vinegar and dry them to be ground to powder. Dashes and tiny pinches can bring life to any dish.
6. Now to cook. I used a pound of water-rinsed livers and a full head of garlic finely chopped. OK, and be sure to use fresh water. I put just a touch of S&P to start so some would work all the way through, and waited until the livers had fully cooked (cooked fully, maybe) to then S&P to taste.
7. Put a small amount of ghee in the pan and slowly cook the garlic on really low heat until translucent. Once you have clear-not-white garlic, add the livers whole. Don’t cut or chop as it will totally fuck the “pate” part.
8. Now add some more ghee, and don’t even ask me how much. Some. Enough to very slowly poach them but not enough to waste. In the end you can remove excess but whatever you remove will be full of flavor.
9. OK, it’s Livertime! Drop them in one-at-a-time to avoid clumping and then almost cover the pot, or pan. I might shoulda said something about the cooking vessel but I don’t think it makes a shit. Poached is poached and I used an 8-inch frypan and cocked the lid so some, but not all the moisture escaped. Don’t want dry pate but neither do you want it sloppy.
10. Cook until the livers are just done. Me- I left a little touch of pink, but don’t over-cook them. Over cooking makes them bitter.
11. Cool them to eating temp and then blend or mash them into either smooth or lumpy pate. Me- I mashed and left the lumps.
12. S&P to taste, enjoy.

I ate the first half-pound rightonout the pan on toasted French bread and the second on sammiches. Lightly-toasted bread (mayo on one piece and mustard on the other), sliced red onion, sweet pickles. Washed it all down with an icy-cold Carta Blanca beer.

You, ladies and gents, are welcome. So Fuck Walmart, and GO VOTE!!!!!