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I am in a grumpy mood! Watch out.
So I am going to try a little experiment.
I am going to let a picture say 1000 words. In fact I am going to let 8 pictures say 8000 words.
So don't expect any pithy repartee* from me today. Like I said I am in a grumpy mood.
I am usually a very light-hearted person. I am usually the life of the party. I am usually all giggles and mirth (you didn't buy that last one did you?)
Besides, I see the food-blogging trend. Ya'll cruise through here at 100 miles an hour. You see a neat pic on one of those food photo type sites. Then you click on over here and move on to the next one at lightning speed.
Are these sites destroying your ability to read? Is it really just food porn you are interested in?
Should I quit writing long thoughtful posts, full of humor and pathos?
I will at least include the recipe for this Chicken Liver Bruschetta I made for a party recently (as if you even care– as long there is a pretty picture of some naked [plum] tart).
Don't worry I'll snap at of it. Anybody have a good Doris Day tune. That usually works...
Serves 4-6
3 tbsp olive oil
1 medium red onion, diced to 1/8"
1 tbsp capers, rinsed and drained
1 can anchovies with its oil, mushed into a paste
1/2 lb chicken livers
3/4 cup sweet vermouth
2 tbsp balsamic vinegar
salt and pepper
pinch red pepper flakes
1/4 bunch of Italian parsley, roughly chopped
12-15 slices of rustic bread or baguette
a 12-inch cast iron skillet, heat 3 tablespoons olive oil over medium heat until almost smoking. Add the onion, capers, and anchovy 
paste, and cook until the mixture is golden brown, about 8 to 10 minutes Add 1/4 cup vermouth and balsamic vinegar. Let reduce.
Add the chicken livers and stir until lightly browned, about 4 to 5 minutes. Add the remaining 1/2 cup vermouth. Bring the mixture to a boil. Lower the heat and let the mixture simmer for 15-20 minutes.
During this time break the livers up with a wooden spoon as they cook. You are looking for a very rustic, varied texture.
Season, to taste, with salt and pepper. Remove from the heat.
Stir in the chili flakes and parsley.
Toast the bread until golden brown and place on serving plates. Spread equal amounts of the liver mixture over 1 side of each piece of bread and serve immediately.
Repartee*
Function: noun
Etymology: French repartie from repartir to retort, from Middle French, from re + partir to divide more at part
Date: circa 1645
1 : a quick and witty reply
2 : a successionor interchange of clever retorts: amusing and usually light sparring with words
3 : adroitness and cleverness in reply: skill in repartee
synonyms see wit and/or SippitySup
SERIOUS FUN FOOD
Greg Henry
SippitySup
Comments
Offaly good
I'm starting to get into some of this stuff (see next futuristic post), and livers are a tough one. They do great in terrines, but with calf liver, it seems like a lot of people fry them like a steak. Chicken liver is the only liver my mom likes so maybe I'll start here.
Greg-ness
If there's a benefit to having turned up late to this particular party (as late I surely am, with mucho catching up to do on my backlog of Sup and other blog reading) it's that I'm sure that you are well past your grumpiness by now.
And I know that you know that, in the end, drive-bys come and go, but you do have discerning readers who come for your words, your videos and, well, how can I put this? your sheer Greg-ness. They come, they stick around for a while, they shuffle off and then they come back for more (even if it occasionally takes them a while to do so!). Anyway, you know who we are :)
Please don't stop doing what you're doing:
I come to your site for inspiration and to push myself to be a better blogger. Yes, the pictures draw me in a lot of the time but I do stick around to read your writing. I don't write the way you do so it's tough to make people stick around on my site. You're way ahead of the curve in this whole food blogging world so please keep doing what you're doing.
I realize you're over your grumpy day by now but just know, you're my favorite blogger and I really really really enjoy everything your blog brings to the table.
Eric
Mama always used to say
Pithy is as pithy does.
This looks really good. As a
This looks really good. As a jew i am predisposed to like chicken livers I think.
Also, I made your artichoke crostini on Friday and it was delicious!
You Never Know Who Will Wander By...
...and learn something amazing! Write for your core, and your core will grow. No need to write for the drive bys; they won't stay anyway. Perhaps they are actually Unable To Read. As for me, that bruschetta looks Wonderful and Amazing. I could eat liver pate like peanut butter. And I like peanut butter. A Very Lot. I can almost taste the depth of flavor from here. Good one; I will be back to read every word. Each time I wander by. Take care:)
I like reading your
I like reading your thoughtful posts and looking at your pictures and videos too. Love the chicken livers, I haven't had any in such a long time. I just saw your 24 video too but no associated comment box so anyway, very nice, I like this style with photos. Your 24 posts are always the best!
drive-by readers
I know the feeling and get discouraged too. But I love your repartie and your writing and your photos. You're the whole package. I wish I had more time to spend lurking, reading, commenting and cooking from your blog. Big hugs.
Coming from you...
...an established genius. That is a big THANKS! GREG
I AGREE!
Most of the blogs I read I skim through and write a comment about how lovely the food looks and how I will make it soon. This being said.... I actually sit down (it takes alot to get me to sit) and read your blog and enjoy it!!! I would very much miss reading your very well written and witty blog if you became a picture site! ( even though I thought your photo was beautiful today ;)! )
Thank YOU!
Thank YOU!
If I didn't love your words, too . . .
. . . why would I go back to every post I miss rather than just pick up at the latest entry? A blog without well-written humor and pathos is so bland, like chicken liver bruschetta without capers, anchovies, balsamic vinegar . . . !
I prefer those that are SippitySup-flavored.
Okay
I take it all back... I am in a fabulous mood. I love everything in life now. I even love those photo sites that discourage reading blogs in favor of seeing 739 blogs per hour. GREG
Some sunshine your way?
Hey Greg!
Well, I think you have a way with words, I feel your mood after reading your post! Hey, I read what you write, I laugh with it, I try to come up with witty things to say (unfortunately verbal wittiness isn't my forte). I don't fully understand what is bothering you, but I hope it dissipates quickly so you can enjoy a lovely weekend!
Sometimes people just look at the photos, that's the majority, I'd say... but then there are your "fans" which read and comment with regards to your post's text. I say, don't fixate on the crowd, but rejoice on the handful of meaningful internet-relationships you've built over your blogging life :)
I found a couple of my recipes plagiarized, that has got me a bit upset with the blogging world too :( But I guess it comes with the package, you put it out there, anyone can take it! Again, I've decided to focus on the people that come by, say nice things, try the recipes and give me feedback.
Alright, this post is epic!
I send you a hug!
M
Now I feel guilty
I am not really all that grumpy (anymore). I was just reacting to a momentary whim... and trying to find a creative way to make a commentary on the ever changing state of blogging. I guess I was wondering if anyone ekse noticed the influx of drive by readers. GREG
Awww...don't be grumpy.
Your posts are always informative, entertaining and insightful. And I mean that. Why not listen to Que Sera, Sera? Always a good song. It cheers me up.
I never really been a big fan of chicken livers and I know it's good, too. My mom love it. I just always found it odd. I guess It in how it's prepared that makes the difference.
I am not really...
...all that grumpy. Just a little grumpy. GREG
Do not dare
Do not dare stop writing your witty paragraphs. They make my day and I do not whip through your sites (some are only for porn). You are like the porn that we women crave, you know, a story/plot leading up to the goods. Keep it 'up'
I get it...
That's funny! GREG
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