There's a giant black cat watching over Mary Unknown7! Sounds like the story of my life, and Mary's too I guess. That cat is too big to lock up in the kitty litter room while I make my dinner. I had liver (spleen) in tamarind sauce for dinner, a local recipe, to go with my tortillas and scrambled eggs. Even though it's a local favorite, I only first tried it a few months ago when my mother ordered some takeout from a restaurant run by relatives. The meat was so tender and the sauce was perfect for it, I had to try it again but the next time I did, the liver was hard as a rock. It occurs to me that the first time I tried the dish, they used spleen by mistake (probably from shopping at the same Australian beef freezer at the supermarket as I do then seeing the low price, thinking it was liver). Spleen can be cooked well done, and remain tender and chewy. Liver becomes hard when overcooked.
