Summer’s descent brings a rise in theatrical performances. It may be a Broadway production or local entertainment. Before the show it is good planning to have a little snack prepared. I recommend chopped liver. Kelly McBride Loft

Chopped Liver
(Ratio: For every pound of chicken liver use 2 to 3 finely chopped onions that are sautéed with the chicken skin and a little oil.)
Broil the chicken livers until firm with Kosher salt and fresh ground pepper – 3 minutes on 1 side. Then flip each and broil 3 minutes on the other side. Cut one open to ensure that it is not bloody and to know if it is cooked thoroughly. Let cool.
Grate the cooked livers. Add the cooked onions. Add grated boiled egg whites. Serve cold with crackers.