In honor of my late grandmother, I finally asked my mom how my Vovi used to prepare liver. All she remembers is that Vovi marinated it in red wine with garlic and probably bay leaves and other spices, and cooked it with onions. Classic Portuguese cooking. This is my best approximation.
This past week I traveled back to the bay area to attend my grandmother’s funeral, and have been revisiting my saudades, or memories, of her. It feels to me that a simpler time with fewer conveniences produced heartier people….