Friday, June 22, 2012

Liver and Onions

I love liver and onions. Since it is something that is never served at home I will often end up ordering it at a restaurant. It seems to make sense to get my liver and onion fix when ever I can. Amazingly even though it is such an unappreciated food it still is on a lot of menus in the various places we go for lunch break. Who eats this stuff besides me, I wonder? 
I have decided that maybe there is this secret club of people I have never met who all go out and eat liver and onions. There is apparently enough of us to keep it ever being served in restaurants all over Canada. We liver eaters are in a kind of special club.
I am thankful to be part of this low profile organization. I feel a strange camaraderie with the others of my clan.
I'm wondering too if there is not a dry stone wall connection. In a industry dominated with fast food solutions to landscaping and the mass appeal of manufactured concrete products, super-sized boulders and cookie cutter applications to most designs requiring terrace retaining walls and fencing applications, I like to think that our humble band of dry stone wallers here in Canada help keep this tasty, tasteful, thrifty and sensible item on the menu.
It may not be to every one's taste, but maybe that's a good thing.