FarmerDenise
Out to pasture
For lunch I made chicken livers with onions on sour dough bread. The livers were from the chickens we raised and butchered, the onion - from the garden, the bread - from a friend I visited yesterday, she got it from another friend who scored a big box for free. This is the good expensive artisan kind of bread. My friend has a bread slicer and cut it all up for me too. So I can freeze it in smaller portions.
She is a scrounger also and we often exchange what we scrounged.
She is a scrounger also and we often exchange what we scrounged.