If the galettes were a foray into the unknown, the following week was a retreat into the familiar and easy. Initially my plan was to have dinner planned for three nights, but Michael’s schedule changed and I ended up only needing plans for two, so one of my favorite meals alone–ricotta dumplings with arugula–had to wait until lunchtime on Friday. Oh well.
Still, I ate very well: Tuesday I made Rachel Khoo’s delicious fig and liver salad. I wrote about this salad last year when I first read about it and felt compelled to make it, but Fairway didn’t have any fresh figs at the times so I subbed in some Italian plums instead. Thanks to Whole Foods I was able to make it as written, and I even splurged and bought some organic chicken livers. I’m not one to get up on soap boxes to sing the praises of organic foods, but I’ll make an exception for chicken livers. Since they are organs that filter things, the fact that they come from chickens fed an all-vegetarian diet means that they definitely taste way better than the super-cheap ones I’d find at the grocery store. They still don’t break the bank (a pound of them cost me $4) but the difference is extremely notable. Read More