(no subject)

I wanted one pound of ground lamb liver from the butcher, but somehow I ended up with three pounds of ground lamb liver from the butcher. What do I do with the other two pounds? Besides feed it to my cats, I mean.

(no subject)

Also, the butcher talked me into trying a veal heart, which I have never cooked before. So I have way too much lamb liver, half a veal heart, about 2 lbs of ground pork belly (which was very lean), a pound of duck fat, some truffle oil, a quarter-pound of delicious vinegary boquerones and spices. Not a bad haul for a 45-minute shopping trip on my 30-minute lunch hour.