I have a complicated relationship with business travel. On the one hand, I hate it; the time spent away from my family, charmless hotel rooms, and long work days leave me tired and grouchy. On the other hand, how can I hate something which has given me wild opportunities to see far flung corners of the world, live like a semi-local in some truly stunning cities, and introduced me to my husband. But on the other hand… I still hate it.
Let’s take last week as an example. I spent the week in Paris, one of the most interesting cities in the world, and ended up sitting in the office every night until midnight. Which is kind of like going to a 3 star Michelin restaurant and only ordering the bread basket. Le sigh. But moving on. One very positive thing which has come of years of business travel is a certain forced open mindedness to new foods. If there is a polite way to tell a colleague or client that, no, you do not want to try the local delicacy which they are so proudly presenting to you, I have yet to figure it out. I’ve had coworkers plead made-up dietary restrictions or upset stomachs. Me? I generally just give whatever it is a try. Which means that I’ve eaten some pretty interesting foods and none of them has killed me yet. Even the supposedly poisonous Japanese blow fish. So what harm could a little Chicken Liver Gateaux with Pickled Onions possibly do?
Yes, it has been a very, very busy few weeks. But I also knew that if I didn’t join in for this week’s French Fridays with Dorie recipe, I would probably be kicked out of the group for having nominated (and campaigned for) this recipe in the first place. I know that quite a few of my fellow Doristas were less than excited about this week’s assignment, and may I just say that I am incredibly proud of all those who bravely gave it a go.
So now a confession, I actually like liver. No idea why, maybe because I never had it as a child and thus don’t have any psychological liver scars. But even so, this recipe sounded weird. I will not go into details, but I’m sure some of the others will so you can check their blogs if you want to hear the gory details. But I made it through and it actually turned out to be an incredibly easy and tasty recipe. I served it up with a side salad and for dinner and then had the leftovers on toast the next day. My husband like it too so two thumbs up in my household.