Organ Meats

I have just discovered the glory of liver. I always thought I hated liver. When I was a kid my parents used to boil it and force us to eat it. I would drown it in ketchup so I wouldn’t have to taste it but even then it couldn’t mask the powdery liverness of it. Last month I fried up some duck liver, not foie gras, just regular liver, and it was not very appetizing. But today I tried a Jacques Pepin recipe for pate, and then didn’t bother with the mashing-pate steps. I just ate the liver as-is. I was expecting it to be tolerble, but it was actually delicious. But I guess I shouldn’t have been too suprised because onions, garlic, herbs and duck fat can probably render almost anything delicious. I also cooked the kidneys and heart along with the liver, but haven’t tried them yet. I’m saving them for tomorrow. I’ve got to space out my iron consumption for maximal absorption. Now I regret throwing away those duck organs a few months ago.

I think maybe I’m anemic. I should be, based on what I’ve been reading about iron absorption. There’s no way that my diet gets enough iron, and it seems even under the best of circumstances the body can only absorb a small amount of what it takes in and I’ve been giving it poor conditions in which to absorb it. It could explain why I feel sort of dizzy/strange sometimes, and the random tiredness.

I’ve decided I should go for random walks more, especially on days where I’m not going to run. I walked to the mall today and after 10 seconds, I exited. It was just too crowded and I was starting to feel dizzy, I think I was getting hungry and thirsty too. I should probably start carrying food and water with me wherever I go. And drugs. I really could have used some ibuprofen last week.

I ran 2 laps and did 8 bent knee push-ups, which were quite a struggle.