By DollCanCreate – Living Local, Cooking Slow

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Excerpt

Soaking the liver in milk, caramelizing onions low and slow, and mashing sweet potatoes with a touch of maple — this simple meal brings together old-fashioned comfort and local living in the GrannieCore kitchen.

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🌿 Ingredients

For the Liver and Onions

• 1 lb beef or calf liver, sliced ½ inch thick
• 1 cup milk (for soaking)
• 2 tbsp flour
• Salt and pepper
• 2 tbsp butter + 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tsp brown sugar
• 1 tbsp balsamic or apple-cider vinegar
• ½ cup beef broth (optional for deglazing)

Sides

• 2 medium sweet potatoes
• ½ head cabbage
• 2 green onions
• Butter, milk, salt, pepper, and a touch of nutmeg

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🕯 Directions

1️⃣ Soak with Intention

Place the liver slices in a bowl and pour milk to cover. Let it rest 30–60 minutes. This simple step softens the flavor — and gives the cook a few moments of quiet reflection.

2️⃣ Caramelize the Onions

Melt 1 tbsp butter with olive oil. Add onions and brown sugar. Cook gently until golden and sweet, about 10 minutes. Add vinegar to brighten. Set aside.

3️⃣ Sear the Liver

Pat dry, dredge in flour, salt, and pepper. Add remaining butter and sear 2–3 minutes per side. Deglaze with broth if you like a little gravy. Return onions; simmer 2 minutes.

4️⃣ Make the Sweet Potatoes

Boil or steam until tender. Mash with butter, milk, salt, and nutmeg. Add a drizzle of maple syrup for cozy farmhouse sweetness.

5️⃣ Sauté the Cabbage

Melt butter, add shredded cabbage and green onions. Cook until lightly browned; season with salt, pepper, and a splash of vinegar.

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🌾 Serving Suggestion

Plate the liver and onions at the center, with mashed sweet potatoes and buttery cabbage on the side. Sprinkle parsley or an edible flower for a GrannieCore touch.

This meal tastes like comfort, memory, and gratitude — a reminder that living local is more than distance; it’s rhythm. The rhythm of soaking, stirring, tasting, and giving thanks for simple abundance.

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✨ A Final Reflection

As I cook, I remember that slow, humble meals like this are a form of prayer. They connect us to those who cooked not for perfection, but for love.

“Whether you eat or drink, or whatever you do, do it all for the glory of God.” — 1 Corinthians 10:31

Tonight, that glory smells like onions caramelizing and butter sizzling in a cast-iron pan.

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🧺 Shop Local Notes: Cooking Within 100 Miles

Part of the joy of this meal is knowing where everything comes from. When we choose local ingredients, we’re not just cooking — we’re building community, supporting farmers, and tasting our own region’s story.

🐄 Liver & Dairy

Beef liver from a nearby grass-fed farm; milk from a small local dairy. That same milk softens the liver and adds warmth to the mashed sweet potatoes.

🧅 Onions & Cabbage

All from the farmers’ market. Sweet onions and firm cabbages carry the flavor of the season and the hands that grew them.

🍠 Sweet Potatoes

Locally grown and stored through winter — sweet, dense, and perfect for mashing.

🍁 Butter, Maple Syrup & Vinegar

Look for local creameries, small-batch syrup producers, and apple cider vinegar from nearby orchards. They’re quiet heroes of the pantry.

🌿 Why It Matters

Each ingredient connects us to a face, a place, and a purpose. That’s the beauty of the 100 Mile Life — dinner becomes a celebration of belonging.

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🕊 A Blessing for the Table

“The eyes of all look to You, and You give them their food in due season.” — Psalm 145:15

As you serve your meal tonight, give thanks for the hands that grew, harvested, and prepared it — and for the grace that makes simple food holy.

#100MileLife #GrannieCoreCooking #LocalLiving #FaithAndFlavor