In article .com>,
> wrote:
> My local grocer with instore butcher closed and my source for really
> good quality veal and beef liver was gone. Yesterday friends came over
> for Liver and Oninons and I found a butcher in a small town near me
> with very good liver. They freeeze packages weekly. I asked for a
> package, 1 1/2 pounds, got out a few bucks to pay and was shocked when
> the clerk said the total bill was 58 cents! What a nice surprize.
> Around here traditionally Liver and Onions comes with boiled potatos,
> boiled or steamed carrots, and homemade bread. How do you make your
> liver and onions?
>
Where's "around here?"
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