Blog: Life of Sophie

It's been finished for a while....

https://en.wikipedia.org/wiki/One_World_Trade_Center

 

I honestly didnt know that. As weird as it sounds.

 

Good but really busy day in Dublin yesterday (no I didn't have any Guinness) got to prepare and write a report on it before close of business tomorrow.

I have good friends (they know what I'm doing today), my Watson comfort messages.

All donations greatly received.

 

You must be all asleep (damn you time differences) that or i'm boring you, probably that.

Meanwhile

Lunch is in sight (having liver)..

 

I'm not bored. You keep me entertained with your pictures and insights. I
hope you keep posting for a very long time.

I just realized this is my 10th year.

 

You never bore me Sophie, I could just chat with you all day if possible but you know my schedule is very abnormal compared to most humans lol.

 

Liver for lunch yuck. Where is my puking bucket. All jokes aside i cant eat liver. It simply wont stay down. I do eat paté though oddly enough.

 

I've had liver that was like eating a leather handbag (tough) so I'd suggest it's how it's prepared/cooked.

This was melt in your mouth.

Thank you!

If Emma had tits like that she'd never be able to sleep on her front ever again.

Thanks! and Happy Anniversary!

Thank you, working in-regular hours is horrible!

Meanwhile

http://sendvid.com/t4e7cscm
Click Fleabag

 

Lambs and Calf liver is lovely, (again it's how it's prepared, we soak it in milk before it's fried) never heard of Fish liver, will investigate.

 

Of course i enjoy your posts and everyone elses sophie. Its just that like you i work and as much i would love to post away certain things come in the way. We are both in Europe so we work at pretty much the same time.

In my case it isnt so much how the liver is cooked i simply find the taste to potent for me. The texture doesnt help either when i chew on it. I dont know its psychological i Think.

 

Thanks, so damn hectic today (and my brain is dead, and I need a distraction, hence Jive).
So tired after yesterday, had to write a report and i'm meeting my Sister tonight I'll be falling asleep over dinner.

If you let liver soak, it really does help with the texture.

I love Scallops too, but talking of texture, I don't do Kidneys.

When I was little and we had Steak & Kidney pies, I'd eat the Steak and leave the kidney.

 

scallops is something im warming up to. We have something here similair to haggis. A sausage we have on sandwiches with various type of intestines mixed in i Think it has kidney in it. But i cant say for certain whether im familiar with the taste of kidney.

 

it can be different types of intestines but normaly liver, heart and lung. And other more normal sausage ingredients.

 

You need to try Haggis!

 

Its something that is on my list.

 

And Black pudding and White Pudding.