My husband and I bought some scrapple (at Publix) recently…but they were out of dark Karo syrup. I couldn’t even find the place on the shelf where it should have been. I’ve checked a couple of times since then, still haven’t found it. 
I can eat my scrapple with eggs, but husband is a Yankee and needs his Karo!
Warm, runny fried egg yolk all over my scrapple? ABSOLUTELY!!
Blech. My mother served them with some frequency when I was growing up. I ate them - but thought (and still do) that they have no reason to exist. There are so many better vegetables out there.
Now, add them as part of a multi-bean soup or casserole, and they’re just fine. They’re BEANS, dammit, not “green vegetables”.
Liver: No, I don’t like it. That seems to have been a generational thing: my mother liked liver and onions. My husband’s mother likes it a well though I don’t think she ever cooks it. Mom tried serving it to us kids. Once. Evidently our reaction was such that she didn’t try it again - I don’t recall any details beyond “she served, we hated”.
I’ve always loved liver. A few years ago I found out that my brothers and a few others had started a “Liver & Onions” club; every so often they would get together at a local (Chicago) restaurant that had liver on the menu and everyone would order it. They arranged a “club meeting” one of the times I was going to be visiting so I could join them.
Just the smell of liver cooking can make feel like I’m gonna hurl. Lima beans are fine, though!
Gosh, I hope they phoned first. I could see more than an order or two wiping out the inventory of this likely rarely ordered entree.
Are we talking beef liver or chicken liver? Because sautéed chicken liver with onions is a staple in my house; the other, not so much.
I like liver. Lima beans too. The foods I don’t like can be counted on one hand, with fingers to spare.
And a nice Chianti?
post of the day. 
I enjoy watching sensationalistic documentaries based on pseudo-science (e.g. Chariots of the Gods)
Beef liver (or even better, calves liver). Although now that you mention it, I used to make chicken livers with mushrooms in sour cream. I had a friend that loved it, so she would come over sometime around her birthday and we would have it as a birthday treat. I’ll have to dig out the recipe and see where I can get chicken livers.
Mmmmm. I love calf liver made Turkish style as Arnavut Cigeri. Also love Turkey livers with mushrooms and sour cream as Liver Stroganoff.
Damn, now I have a taste for liver. I’m going grocery shopping tomorrow anyway, so maybe I’ll check out the meat department.
I like to be stopped by a train at a grade crossing.
Me too. If I can do so without affecting other traffic, I’ll drive slower so that instead of making across the tracks, I’ll be the first one stopped at the crossing for an unobstructed view of the train.
To look at the train or the graffiti?
So I get to the store and after not having any luck looking through the chicken section for livers, I go to the butcher and ask if they sell chicken livers. He says that they’re in the frozen meat section. So I go there and on the bottom shelf there are two sections, one for chicken livers and one for chicken gizzards. Both of them are filled with one-pound tubs of chicken gizzards. Just to be sure, I checked every tub, and they’re all gizzards. Not a liver to be seen. Since I didn’t think gizzards would be an acceptable substitute for livers, I went home liver-less.
I recently had to do a search for organ meat (making homemade cat fud for the Savannah and Bengal), and the only place I could find liver was either the Asian market (about 10 miles as the crow flies across town, or about a 30 minute drive) -OR- going to Walmart. I hate going to Walmart. But they had the Tyson brand chicken livers in Pint sized cartons. May it help you on your next search for liver @LurkMeister .
Yes, I’ve bought tubs of chicken liver at Walmart. It’s on my short list of things no other store carries, for my rare visits there.
I attended a lecture by Erich von Daniken back in the 1970s, when he was touting his Chariots of the Gods. He took questions after the lecture, and was kind enough to sign my Chariots of the Gods book that I had brought. I didn’t (and still don’t) think there was any credibility to his theory, but it was interesting to meet him.