This breakfast cooks rather quickly. 

I remove the liver pudding casing, add some bacon grease to the pan and press the liver pate down onto the cooking surface (relatively low heat). Maybe a couple of minutes to heat through.

I slice a couple of polenta rounds, thinly so that I can put them in the heated waffle iron and press them down. I’ve already brushed some cooking oil (now normally Avocado Oil because of high smoke point) on the two sections of the iron that I plan to use. This will take a couple of minutes to heat up the polenta cakes.

I break one egg into a bowl (one of my black bowls that has a rough texture inside the bowl) add a little Half-n-Half, some S&P, cayenne, and garlic powder and whisk with a fork. I can’t scramble an egg normally… in a pan, on the stove top. It just doesn’t come out like at a cafe. But, I can put this egg mixture in my onion cooker that I bought at the Agri Supply Store, put it in the microwave and it is done in about 1 minute (sometimes just a little longer to get all the runny stuff, but 2 minutes would make the egg hard). *As I’ve probably said elsewhere, this microwave onion cooker can cook a varied assortment of foods: baked potato, sweet potato, onion (medium or pearl), and eggs.

I was over at Pate’s a week or so ago, and walked past the liver pudding. It looked good, but as I came back to it, I couldn’t see a price. There was a butcher nearby stocking an opposite shelf and I asked him the price. He came over to the counter and pointed the price tag (very small & white above the products). If you know where to look, the price tag was obvious. I think it was about $3.66 or so.

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I didn’t try this, but I’ve been thinking of making some spinach rice. I just bought some brown rice yesterday, and I have several packages of frozen spinach. I think I’ve used white rice when making this previously. I don’t need a lot of rice in my diet. Through the years I’ve loved all types of rice, but in the last several years the rice I cook seems to take on a grainy texture (not pleasant to me). I don’t know if the rice is old, because I don’t cook rice very often any more, or if it is the method I use to cook the rice. *For most of my life, I cooked rice by measuring out just a little more water to cover the uncooked rice, and hoping most of the water would cook off by the time the rice was ready. But a few years ago I saw a cooking show and they suggested a different method. Put way more water in the pot than you think you might need, and add the rice. Bring to a boil and cook for exactly 9 minutes, pour off the excess water, and viola, perfect rice. And, it did seem to work. It was only later that I would note the graininess of the cooked rice. I still enjoy the Sushi Rice I get at a restaurant. It is moist and a little chewy.

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NOTE [05/30/24]:

I entered the following comment on a web site that had a posting regarding liver pudding/mush:

“On the coast of North Carolina, where I grew up, this was called “liver pudding.” In the western part of our state, and in South Carolina, it is called “liver mush.” Either way, I love it, with some sauteed onions. I’ve bought it in “block” form, where you slice off some to cook. Lately, I’ve been buying it in a casing, like link sausage. I have a box cutter near the stove, and I slice the casing and peel it off before I start cooking the liver pudding. I like a scrambled egg with cheese with my liver mush breakfast. I have a microwave “onion cooker” and I beat the egg, and cook briefly to get a firm base for the egg. I then add some shredded cheese to the partially cooked egg and finish cooking. What this process does is allow the cheese to melt in the middle of an egg patty. The rounded egg/cheese patty would fit perfectly on an English Muffin, so you could just add Canadian Bacon for a McMuffin-like sandwich. Or forget the muffin and enjoy the liver pudding & sauteed onions.”

[end NOTE]