Thank you to all you culinary experts. You know who you are.
We who are less skilled and informed as you learn a lot from you about cooking baking and related things. This thread is a great example of that.
It seems the fruits of PCLinuxOS also leads to a full belly.
Our local produce market had some really beautiful portabella mushrooms for $1.99/lb, so I bought four, which was exactly one pound. I also got some beef liver, and bacon on a one day unadvertised special for $2.50/lb. I grabbed four packages of the bacon, because it was good looking bacon, and the price was right.
When I got home, I sliced up one of the mushrooms into 1/4 in. thick slices, melted some butter in the cast iron skillet, cut 2 slices of the bacon in half, and placed them in the butter along with half of the portabella slices. When they seemed close to ready, I pushed them to the side of the skillet and added a slice of the beef liver, seasoned it and cooked it for 1.5 minutes per side. When done, I covered the liver with the bacon, then the portabella slices, and sprinkled some coarse grated pepper jack cheese over the top. I cover the skillet again for 30 seconds to let the cheese melt, then used a wide spatula to scoop the whole thing unto a plate.
For those that like liver and bacon, the portabella slices are a perfect compliment, and the pepper jack adds just a bit of zing. This was a spur of the moment recipe that just popped into my head, when looking at the portabella mushrooms, while still in the store. It sounded good to me. It was, too.
Having now an open package of beef liver, I noticed I had about half of a fair sized green bell pepper, already cut into roughly 2 in. square chunks, left over uncooked from two days ago, when I put the other half of the sliced portabella into one of the saving containers built into the fridge, so tomorrow will be liver, onions, portabella slices, with green pepper chunks. I'll leave the cheese off of that one. I don't want the hot pepper clashing with the fried green bell pepper. Another recipe, based on what's at hand that will spoil if not used soon.