This one’s for my sister-in-law, who butchered chickens yesterday and asked me, “So what should I do with the livers?”

Ruth’s Chicken Liver Pate
(this makes a very small batch; I ate all of it for lunch today on toasted whole wheat sourdough bread)
2 chicken livers (preferably pastured or free-range)
2 Tbsp butter
1 tsp onion powder
1/2 tsp garlic powder
1/8 tsp thyme
1/2 bay leaf
pinch of salt and pepper, to taste

In a small saucepan or skillet, melt butter and mix in seasonings. Add livers and heat until just cooked through. Remove from heat; discard bay leaf. Puree. Serve on hot buttered toast or chill and serve on crackers or toast rounds.