Potluck Thanksgiving!

our ride to thanksgiving dinner.












Danielle the hostess. Her and Chris made the turkey, stuffing, mashed potatoes, gravy and a broccoli bake.














Jeanne, Ebony and I (after some wine)...














the liver lovers!

Liver as food (Wikipedia)

Pork liver Nutritional value per 100 g
Energy 130 kcal 560 kJ
Carbohydrates 2.5 g Fat 3.7 g Protein 21 g Vitamin A 6500 μg 722% Riboflavin (Vit. B2) 3 mg 200% Niacin (Vit. B3) 15 mg 100% Vitamin B6 0.7 mg 54% Folate (Vit. B9) 212 μg 53% Vitamin B12 26 μg 1083% Iron 23 mg 184% Sodium 87 mg 6%
Beef and chicken liver are comparable. Percentages are relative to US RDI values for adults. Source: USDA Nutrient database

Mammal and bird livers are commonly eaten as food: products include liver paté, Liverwurst, Braunschweiger, foie gras, chopped liver and liver sashimi.

Both animal and fish livers are rich in iron, Vitamin A, cod liver oil being commonly used as a supplement. Very high doses of Vitamin A can be toxic, particularly in polar animals; Antarctic explorers Douglas Mawson and Xavier Mertz were both poisoned, the latter fatally, from eating husky liver. In the US, the USDA specifies 3000 μg per day as a tolerable upper limit, which amounts to about 50g of raw pork liver or 3g of polar-bear liver.^[1], However, acute vitamin A poisoning is not likely to result from liver consumption, since it is present in a less toxic form than in many dietary supplements.^[2]