Yes, it is the day that kindly old Saint Nicholas fills the footware of good little girls and boys with treats [or his assistants beat the evil out of bad children, depending on the local customs – they didn’t just leave the sticks – in some places they use them.] Don’t forget the carrot if he rides a horse in your area.
He is the patron saint of Russian merchants and pawnbrokers (three gold balls are one of the symbols associated with him).
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15 comments
I am interested in St. Nick only if he can fill my footware with a foot to replace the one I lost about this time last year. 🙂
My Great Grandmother Dumka was the one who introduced the concept of putting bloody liver in stockings of bad children, so she might have arranged something. She came from Berlin and was not a favorite of her grandchildren. 😉
Bloody liver? Ick! The only thing worse would be cooked liver, on their plates :).
A couple of strips of bacon in the skillet at low heat and then add some chopped onion when there’s some liquid fat. Wash the liver off, then coat it with some flour and drop it in the skillet after the onion go translucent and let it cook slowly, turning it once. That was my Dad’s response to the threat, and I make it occasionally, though usually for a sandwich.
Waste not, want not – and a good source of iron and vitamin A.
my brother and i loved liver when we were kids.
You can’t really get it good liver down here – it only seems to come frozen in little packages. If it can’t be sold in mass quantities, no one is interested.
The only place I like liver is in jambalaya, in very small pieces along with everything else. It adds just a touch of… liver-ish… taste that complements the spicier tang of the other ingredients.
You have mudbugs and there’s liver up North – cheap and wholesome if you grew up with it.
Uhm, crawfish taste like lobster. Which makes sense, because that’s what they are — freshwater lobster. Dunno why you damnyankees insist on calling them mudbugs :).
… and catfish are freshwater tuna … 😉
Blue-claw crab Gulf shrimp are the extent of my fondness for things with exoskeletons, but pollution has made them inedible. 🙁
Catfish don’t taste anything like tuna. But I can’t tell the difference between crawfish and lobster. Put the meat in something that disguises its origin such as a bisque or jambalaya, and it all tastes the same.
crawfish and lobster taste quite different to me. and liver in jambalaya? ugh.
For me, fish is fish. I only really eat it in the woods when I need a protein hit and can catch some. I had my fill as a kid and have avoided it since.
Since I like liver and shrimp, I would never hide them in something as spicy as most Cajun dishes. I understand why they are spicy, but I like to taste the individual ingredients.
To each their own.
i love seafood (with the possible exception of king crab legs and maine lobster), and shrimp is my absolute favorite. freshwater fish is ok, but it doesn’t seem to have the range of flavors that saltwater fish have. then again, i’ve lived most of my life on some portion or other of the gulf coast, so maybe it’s just that i’m used to the added ingredients from the oils wells and the mississippi river. 😈
That’s why fried fish is so popular down here – you don’t have to add any grease to the pan… 😉