Count us in.
Love liver and onions as long as the liver isn't over cooked but just pink, like a rare steak. Got a Mme Benoit recipe years ago and have used it ever since and converted my DH to liver with it. Liver is cut into french fried size slices and breaded with flour and thyme and fired just enough. Soooooooo tender. Count me in if you go in March. We are hoping to be down by the 10th and staying til the end of May.
LW888
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"A journey of a thousand miles begins with a single step" Lao-tzu
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