All posts by BudgetEpicurean

Long-time student turned young adult with varied interests, mostly food and frugality. Pursuing wealth so I can help others pursue health.

The Budget Epicurean on vacation


Hello blogosphere!

I know you will be so disappointed to hear, but the Budget Epicurean will be taking a short hiatus. But you may say, taking vacations is not frugal! Nay nay. Vacations help keep one inside the budget I will retort. Planned or spontaneous, taking a break from the day-to-day can help to relax, recharge, and keep the frugal fires burning.

Sometimes, we all stumble, despite our best intentions. This is usually due to stress and being overwhelmed. Whether it’s family, friends, work, or personal life, when you are too busy to think straight you are more prone to mistakes. You give in and have a jumbo muffin, latte, fruit, another latte, and a doughnut, just to get through the morning. You forget to pack lunch and have to buy a cheeseburger and fries in the car on the way to a meeting. You didn’t prepare and need to purchase travel-sized things at an inflated price. You’re just too tired to cook, so looks like it’s pizza for the fifth time this month.

You also sometimes need a break from being frugal to avoid “frugal fatigue”. This is what happens when you are being good and sticking to a budget, making your own food, not eating out or going out often, and all in all being frugal for a long time. It’s like cheating on a diet, the more extreme you begin the faster your willpower wears out. Frugality is a way of life to be sure. If you go from upper-middle-class lifestyle of eating out constantly, new toys, new clothes, trips, etc. and jump right into a cabin in the wilderness where you grow and shoot all your own food, you will break in about a week I’d guess.

To avoid frugal fatigue, it is perfectly fine to ease yourself in, and take mini-breaks. When you save an extra $100 in one month, go ahead and allow yourself one Starbucks run. If you make your own laundry detergent, and buy no new clothes for a year, I’d say you deserve the running shoes you’ve been eying. Planned for or occasional small indulgences are the icing on the cake of life.

Therefore, it is essential to take a break once in a while. Especially in the US, we pretty much work ourselves to death. Down time is essential to overall health and well-being. An occasional indulgence and/or respite is often just what you need to push through or recover from a particularly crazy phase of life, a big project, a family event, whatever.

With that in mind, this blog’s author is taking a much-needed break from all things normal, including internet and this blog. If all goes well, we will be back in full force come August. See you on the sunnier side! 😉



Chicken Liver Pasta


Now I may have lost many of you on the title alone. But trust me. Have I ever steered you wrong? If you hate liver & onions, that’s ok. If you’ve never had liver, then you can’t say you don’t like it!

Liver is an extremely inexpensive meat per pound, because most people don’t know what to do with it, or don’t like it. Their loss is my gain. And yours.


Beef liver is what liver & onions is typically made from, because it is much larger. Chicken livers are a lot smaller, and are perfect for this recipe which requires blending them into a sauce. They cook up quickly, and easily fit in the blender. It is up to you, I imagine beef liver would taste similar.

Organ meats (offal) were traditionally a large part of many cultures. However it seems they are not thought of much and even spurned in today’s society; where we can all basically afford whatever cut we want. But every animal killed for a steak, wing, or ham contains edible parts like the liver, kidney, and even heart.

Some avoid liver because they are concerned that it stores toxins, since the liver’s main job is to detoxify chemicals and drugs in the body. Chris Kesser sets the record straight: “While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems.”

So eating liver will not cause you to ingest a bunch of toxins. It will cause you to ingest large amounts of all kinds of vitamins and micronutrients though. Gram for gram, liver has more copper, iron, vitamins A, C, D, and E, B vitamins, and P, K, Mg than apples, carrots, or lean red meat in most cases combined.  Of course, where the liver comes from is important. A grass-fed, naturally raised cow’s liver is much healthier than a CAFO animal fed antibiotics, growth hormones, corn, and packed in too tight to lie down.

If you are lucky enough to already like liver, rock on! Keep eating that superfood. And hopefully you will love this recipe, as a new and exciting way beyond the typical onions or pate to enjoy liver. If you don’t like liver, give this a try anyways and see what you think. Blended up with other veggies and pasta, you may not even notice. Look for it in the frozen section if you can’t find it in the meat aisle.


  • 1 pound pasta (I used bowtie)
  • 1 pound chicken livers
  • 1/4 cup cream or milk
  • 1 can diced tomatoes
  • Handful chopped kale or spinach
  • Garlic salt
  • Grated Parmesan cheese


Step 1: Boil the pasta for 7-9 minutes. While that’s boiling, cook the livers over medium heat until only slightly pink, then turn heat off. Drain pasta and put in a large fry pan.


Step 2: In a blender, combine cooked livers, milk, and garlic salt to taste. Blend well and coat pasta. Add in can of diced tomatoes and greens. Cook another 10-15 minutes, until greens are wilted and everything is heated through.


Serve with a sprinkle of Parmesan cheese on top. That last tiny hit of saltiness really makes this sing. It is a bit gamey, but I absolutely loved it! Which is good, because it made about four meals’ worth for me.


Do you ever eat liver? If so how do you cook it?