Last week I found some nice-looking slices of calf liver at the grocery, For
supper, dredged them in flour, egg and dry bread crumbs mixed with a pinch of
Bell's Seasoning (it was what I had) and sauteed in a little butter until
*just* done. Wow! Delicious.

This week it was half-price flank steak. Having neither grill nor broiler (the
one in the oven is shot; the toaster over "broiler" is too feeble for anything
but toasted cheese), I tried a piece pan-broiled on a little salt on the cast
iron griddle. Five minutes on the first side, three on the other, let it set
off heat for three or four minutes. Carved very thin and at a slant, it was
most excellent, even plain (un-marinated). It was quite rare in the middle
(next time will give it another minute on each side). Can't beat that beefy
flank steak flavor! On the side, cole slaw lightly dressed with cilantro,
minced jalapeno, cumin, lime juice, oil and just a little mayo (and salt and
pepper).

Mmm mmm mmm.

Wish I had more time to cook.

And Lord, let me live someplace where I can at least have a hibachi...

Jen
San Francisco