With Thanksgiving around the corner, my wife and I have started talking about the menu. Mostly we want to enjoy favorite dishes. One of those is a turkey liver pate I adapted from a chopped liver recipe my mom made when I was a kid.
Even people who love chicken livers view turkey liver as too much of a good thing. Whoever has the job of prepping the turkey on Thanksgiving Day frequently looks with bewilderment at the large double-lobed liver in the bag tucked ever so neatly inside the turkey.
Following my mother's lead, my solution is to turn lemons into lemonade or, in this case, turkey liver into pâté. My mother prepared chopped liver using a shallow wooden bowl and a beat-up, double-handled, single-bladed mezzaluna knife that her mother had given her.
She would cut up and sauté the turkey liver with a chopped up onion. Two eggs would go into boiling water. Once hard-boiled, they would join the sautéed liver and onion in the wooden bowl, which she would hand to me along with the mezzaluna. While she prepared the turkey, she put me to work.
Easy and impressive food...I love it. Another quick and easy appetizer to make your dinner party go as smooth as possible.
I know it doesn't look like much, but looks are often deceiving. 
Just the mention of my favorite cake and I’m ready for a piece. Not a huge fan of icing or frosting, my traditional birthday cake is always a pound cake, plain and simple. Sour cream, cream cheese, chocolate, fruit flavored and even rum pound cakes abound in the culinary world.
Sometimes, Thursday’s roll around and all I really want to do is grab a friend and sneak out to a 10 a.m. movie. Eat popcorn for lunch and then come home and take a nap before the kids get home. This is merely a fantasy (aside from an occasional nap) and dinner on this particular day of the week can be easily coined, “use it up, Thursday”.