Don’t bear trouble, use it. Take whatever happens – justice and injustice, pleasure and pain, compliment and criticism – take it up into the purpose of your life and make something out of it. Turn it into testimony. Don’t explain evil, exploit evil; make it serve you. Just as the Lotus flower reaches down and takes up the mud and mire into the purposes of its life and produces the lotus flower out of them, so you are to take whatever happens and make something out of it.

E. Stanley Jones

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Italian1	4	servings

INGREDIENTS

4	tb	Virgin olive oil
1	lb	Chicken livers; rinsed and dried
1/2	c	All-purpose flour; seasoned with
		Salt; to taste and
		Freshly-ground black pepper; to taste
2	lg	Leeks; much of green
		; included, rinsed,
		; and
		; cut in 2"
		; batonettes
1/2	lb	Dried apricots
1	c	Balsamic vinegar
3	tb	Butter
2	c	Curly endive; washed, spun dry

INSTRUCTIONS

In a 12- to 14-inch sauté pan, heat oil until smoking. Dredge the
chicken livers in the seasoned flour and shake excess flour off.
Sauté chicken livers until crisp and golden-brown, about 8 to 10
minutes, and remove to plate. Add leeks and apricots to pan and cook
until leeks are softened, about 8 to 10 minutes. Add chicken livers
back to pan, add vinegar and butter and cook until liquid is reduced
by half. Add endive to pan. Toss to coat and serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5729)
Per serving: 570 Calories (kcal); 27g Total Fat; (41% calories from
fat); 25g Protein; 62g Carbohydrate; 522mg Cholesterol; 199mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 2 1/2
Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

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