I’ve been in airports. Lots of airports. And quite a number of them many times. Singapore’s Changi began to feel like my second home since I almost always had a long layover there on my trips to and from Bali.
So, when I try to remember where I had my first taste of liver pâté, all I can say is that it was in an airport somewhere. Charles DeGaulle in Paris would make sense since a French chef in Normandy is credited with creating that robustly earthy treat. But maybe it was Heathrow. Best guess, it was somewhere in Europe.
I’ve intentionally purchased liverwurst a few times, just for that memorable flavor. But it’s a shabby substitute.
My cousin with a PhD. from the University of Minnesota raises cows, pigs, llamas, chickens, goats, and sheep on her farm nearby. My sister recently bought the meat of a whole lamb from her. I overheard Gwen saying that she was going to cook the liver for her dog.
“You’re what? No way! May I have it? Please?” I begged.
“Really? Sure. Take the kidneys, too.”
At home, I googled liver recipes, and there it was, Old World Lamb Liver Pâté.
So today I made the most mouth-wateringly delicious pâté…no, really, it’s divine! I only had to substitute Greek yogurt for cream and dried herbs for fresh ones. It was ridiculously easy.
I served it with crackers when the Codgers arrived for 5 o’clock social hour. As finicky and judgmental as they are (all of them are gourmet cooks) they agreed it was edible, even tasty in small doses. At 250 calories per serving, small is the sensible portion!
The 1.4-pound liver made a large batch. But Google said it freezes well. So that’s where it is now, a year’s supply of Old World Lamb Liver Pâté, frozen in my fridge. Every guest that passes through my doorway will get a taste. But don’t let that deter you. I do want visitors…really, I do! 🤢
writing for self-discovery 
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