It's been last Summer at least since I had any fried chicken livers but they've been in the corner of my mind the past few days. Well,today I picked up a 1.69 pound bucket or raw at the grocery. I drained off all the blood and other assorted juice. I've seen a lot of people on Food Network and such who soak theirs overnight in buttermilk to take out the mineral whang taste. Well, I don't keep buttermilk on hand as I'm not one who uses much and can't drink it straight without puking. Food Network to the rescue again! Add a little lemon juice (which I do almost always have lemons) to whole milk and make your own. So my livers are soaking in milk and lemon juice right now, ready to be fried when I come home tomorrow morning.
Now to the mud bugs. It's been I know since last Spring since I had crawfish. I was meandering past the seafood department and saw some small packs ready to heat and eat. There was 5 pound sacks of frozen for $25 = $5.00 a pound or smaller packs already thawed for $4.00 a pound. I grabbed up a pack of about a pound and het em up and gobbled em down. I'm a tail pincher but not a head sucker. They wasn't the best mud bugs I've ever had in my life but first of the season they wasn't bad at all.
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