No, I’m on the other side of the state, so far beyond that range.
A million years ago, though, I was fortunate to see the launch of Columbia’s second voyage, and Challenger’s maiden launch from a boat in the Indian River right at the 2 mile limit. You dont hear it…you feel the rumble in every cell of your body. The sound at that range is remarkably quiet, but the vibrations in your chest are memorable. And TV didnt so justice to how slowly it leaves the surly bonds of earth.
I’ve been lucky to have witnessed several launches during our spring break visits on the Space Coast. Since sound is slower than light, the rumble of the craft taking off is always delayed.
I find the night time launches much cooler than the daytime ones, but they’re all pretty neat to watch 
Chicken Soup with matzah balls, carrots, parsnips and dill. Remnants of the wine taken from your glass representing the 10 plagues on the rim.
Last night Sunshine had a “Girl’s Night Dinner” at a friend’s house, so I was solo. Friday, I’m due to donate blood again and the last time my iron was just over the acceptable limit. So… I decided to eat some chicken livers for my dinner. I was lazy, and just did a quick rinse, dredged them in bread crumbs and baked them off. They don’t look all that appetizing, but they were quite good.
Taste > looks. Any. And. Every. Damn. Day. 
Fellow chicken liver lover here. It doesn’t matter what you do to chicken livers they never look good But I agree they always taste good.
Another livah lovah heah! I don’t batter them, but just lightly dust with seasoned flour. So important to not overcook them and make them bitter, which is why I’m always hesitant to order them anywhere.
I don’t even batter mine. I just melt a little butter in a pan then sauté an onion, some mushrooms then the chicken livers in that order. Like you said it’s important to not overcook them which is why I put them in at the end. I like most organ meats though except foie gras - it’s too slimey.
One of my favorite post-turkey day treats would be to grab the unpopular ish like the neck, giblets, heart & liver that would be dirt cheap at Wegmans. The liver & heart was fried up in lots of butter, then splashed with a teeny bit of balsamic & soy. Lotsa fresh ground pepper.
Great. Now I am craving chicken livers!
Some more chicken liver inspo here 
Come on over, in addition to last night’s leftovers – I have more in the freezer.
Lap Cheong Rice with Egg, Peas and Scallion. Bit of Szechuan Mustard Tuber on the Side.
(all done in the Rice Cooker)
Used to be married to an Argentinian and we would often eat “sweetbreads” or the thymus gland. So delicious grilled with a squeeze of lemon. They have a slight liver flavor.
I adore sweetbreads, but have never tasted even a hint of liver. My mom used to fry up both calf’s sweetbreads and brainz (before the mad cow scare that pretty much eliminated any and all access to it) just lightly dusted with seasoned flour in ample amounts of butter.
BIG SQUEEZE o’ lemon on both. I kinda miss calf’s brains
Kimchi pancake is on my list to make soon. I don’t think I’ve ever had it!
Cleaning out the fridge: capellini and meatballs marinara and a big green salad with Italian dressing. Worked!
The Atlas Heavy rockets (a newer addition to the fleet) makes the absolute coolest launches. They tend to go off early in the morning just before dawn, and the exhaust makes a blossoming plume illuminated by the sun even before it peeps over the horizon.
They’re totally crazy looking but mesmerizing.
ETA here is a short vid from Ft Myers…you can see how wild it looks. Despite the reporter saying its once in a lifetime, it’s been recorded a couple of times. The atmosphere has to be just right
Me too. My mom’s recipe is my favorite. She browns onions and bacon together, then sautees mushrooms in that until they give up their liquid. She then dips out the aromatics and browns the livers in the oniony bacon goodness.
Deglaze with some sherry and a little broth til it makes a sauce and simmer/reduce til the livers are done but still soft and tender
It’s the bomb over brown and wild rice.
A publisher contacted me today about a possible book translation, which is rather fabulous news. I gotta submit a sample translation & hope my bid isn’t too high for them 
Shore would be great to have a nice chonka work for a change — not to mention the chonka change that comes with it 
Dinner was a super-easy affair: barilotti cooked yesterday to magically turn them into fiber overnight with what I thought was lamb & snossidge sawce from the deep freeze. What it actually was was…. kinda hard to tell.
I vaguely recall making a NYT recipe for braised beef sauce in the fall that was fussier than how I’d have approached it, and which turned out to be terribly bland, i.e. a. major disappointment. No doubt I bitched about it here.
It was still on the bland side, of course, so I added a buncha RPF, a splash of Layer Cake Cab that was open, a couple of garlic cloves, and a blub of Rao’s marinara. Not a catastrophe per se — just not what I expected, but at least it was much more palatable with the few additions I made.
So, beef sauce instead of the lamb & sausage sawce we’d been looking forward to all day. I’d also thawed a smaller container that DEF has lamb & sausage sauce in it, but the beef sauce was almost a quart.
Guess we’ll have to have pasta again soon before that one goes bad. And we didn’t even finish the pasta OR the beef sauce 
Today’s lesson: label yo shit!!! Yer welcome 
Lazy salad with sunny crisp lettuce, flavor bombs, ½ avo, herb ranch dressing on the side.
Cuisine and Dish of the Quarter threads are up:
