Suddenly the blog is like chopped liver.
There are weeks when a hundred or so people show up. And there are weeks when almost nobody shows up. One is tempted to ask, “What am I, chopped liver?”
If you love chopped liver, no offense is intended even though I might wonder if you were brainwashed.
Mother tried to sneak liver into our menu about once a month. Nobody liked it. Maybe she learned about it in Home Ec. Maybe her parents forced her to eat it and she was carrying on the tradition. Even ketchup couldn’t save it.
If you know how search engines work, I have a question for you. When the subject of a post, often one written several years ago, isn’t part of the national debate, what causes people to suddenly click on it, seemingly in groups? It would make more sense if they left comments or posted links to those posts on Twitter or Facebook. But, they aren’t doing that (I don’t think).
This week it’s my Seminole Pumpkin Fry Bread post from March 2015. I grew up in Florida and often made fry bread. So, when I included fry bread in one of my novels, I wrote a post about it. Now, the post is getting more hits. What’s that about? Do clubs have meetings, pick a post, and then go out and look at it in droves to confuse the blogger? If so, those people are eating too much chopped liver. (By the way, if your mother is serving you liver, a half teaspoon of Tabasco sauce will kill the taste.)
Every week, my post The Bare-Bones Structure of a Fairy Tale gets hundreds of hits. I wrote that post in 2013. The number of hits surprises me. Perhaps more people are reading, writing, and studying fairy tales than I suspected. So many people have stopped by that post, that I’ve updated it with more information and links. Maybe I should add a subliminal spell to that post that draws fairies into every reader’s house. All in good fun, of course. What could possibly go wrong?
The answer, of course, is that those fairies bring you steaming plates of chopped liver. (By the way, Sriracha sauce makes liver even worse. It makes everything worse. I know, I know, I’m in the minority of people who didn’t jump on the big Sriracha sauce bandwagon, opting to stay with Tabasco.)
Okay, let’s agree to disagree if you like chopped liver or Sriracha sauce, don’t send me any recipes, pamphlets, white papers, or how-to books featuring those things. In fact, if you’re a fan of chopped liver or Sriracha sauce, my advice is to become a contestant on the cooking show called Chopped. That show features mystery baskets of hideous ingredients that regular people have never heard of, much less would even eat.
According to The Weirdest Ingredients Ever Used on ‘Chopped’, here are a few of the show’s strange offerings: Dried fermented scallops, Eyeballs, Scrapple, and Caul fat. If you want to know what any of these things are, click on the link. I’ll warn you now that the article includes pictures. The chef contestants on each show must include all of the mandatory ingredients in each appetizer, entree, and dessert. And, as the show’s host Ted Allen tells them something like, “If your food doesn’t cut it, you’ll be chopped.” (Eliminated in that round of the show.)
In general, Mother made good meals. So, I probably would not have voted to chop her from the family kitchen for serving liver. I came close to saying I was going to start having meals on campus (you have to be crazy to do that) when mother–and apparently everyone else in the neighborhood–went on a weird food fad: baby bees, chocolate-covered ants. My brothers and I were told we had to taste everything on our plates. We forced down the liver with Hunt’s Ketchup (we never ate that swill called “catsup”), but we drew the line at the bees and the ants.
So, now I’m curious: Will people who tend to follow this blog see this post as just more chopped liver?
I do most of the cooking in our house. I have never served liver, chopped or otherwise. It goes without saying that I wouldn’t try to “elevate” the meal, as chef contestants would say, with something hideous like dried tarantula powder.