I’ve spent the afternoon doing lots of sorting of groceries and the fridge. I had some bits of capsicum left, so I did a refrigerator pickle with those and a few of the fresh mushrooms. I’ve also sliced up leftover pumpkin and sweet potato and roasted them for the freezer. I’ve made a start on packing up the meat and will finish the rest tomorrow.

The liver is cooking with lots of bacon & onion (making lots of yummy gravy) and I’ll just need to do some mashed potato to go with it. I didn’t use all the liver, so there’s a package of that back in the fridge to figure out what to do with too. The pieces you got were a lot smaller when I was a kid, and I remember it being something you could only get sometimes. The butcher and supermarket would only get a limited amount on one day of the week, there was not a constant supply. And because they didn’t have the vacuum packaging it didn’t last that long either so you had to be a lot more careful to make sure it was fresh.