Hey all! 💛 I hope this finds you warm, and happy.

Today is March 29th, and it is currently 4:55 Pacific Time—as I lay in bed writing this. Personally, I think I will take another day to recharge—I am someone that requires at least 1 week of recharging—sometimes two.

In other news—I think I am going to “Study Abroad” this semester. I jokingly say that. I am enrolled on Online classes, and have the ability to work on school, virtually anywhere with a Wi-Fi signal—so that is encouraging. Airbnbs here in the U.S., in Eugene, are between $900-$3000 a month depending on what you want. In Mexico, between $300-$2000–again, depending on what you’re looking for. And, if you’re going to be looking for me—you know where to find me! Haha 😂

Another fun fact about me is that I LOVE BIGFOOT! Anything and everything having to do with Bigfoot, I am obsessed. If I could dedicate my life in search of our furry friend, I would—in fact, start my own Bigfoot Exploration Group. What do I have to lose? Would you join me? Smoke a J, and meditate—waiting for Bigfoot to roll up. Haha.

On the TV Show, Finding Bigfoot—they go stomping through the forest with a camera crew, talking at full volume, and they wonder why they are unable to spot one. The same rule goes for fishing as it does squatching—BE QUIET. YOU’RE GOING TO SCARE THEM AWAY. I think that much is obvious. They have full-blown talk-show style commentary during their explorations—to no avail—or surprise by your audience.

Anyway, on to the recipe.

The recipe I have today is quite simple—and perhaps a pinch controversial, as not everyone is comfortable eating the Heart of another animal. Believe me, I had a small hurdle to get over myself—but once I did, I was living a happier life. haha

I grew up with a dad who was a hunter/fisher—and we ate an assortment of meats growing up. Elk, Deer, Frog, Alligator, Salmon, Trout, Cat-Fish, Walleye, and Bass, just to name a few. Crawdads, and Oysters. Salmon Eggs Octopus, and Elk Liver. Okay, so maybe not Salmon Eggs, but every single other thing. This one kid I went to school with enjoyed Picked Pigs Hooves, commonly sold in a jar.

The Gizzards of a Chicken is a more common menu item, than the Heart. The Gizzard is also much more difficult to eat, in my opinion. Very chewy—and rubbery—all the more reason to fry them a minute or two longer.

Anyway—I hope you are happy and healthy.

With Love,

Daniel 💛

Ingredients:

1 lb assorted chicken hearts and gizzards

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

Vegetable oil for frying

Instructions:

Prepare the Chicken Hearts and Gizzards:

Rinse the assorted chicken hearts and gizzards under cold water, then pat them dry with paper towels.

Trim any excess fat or connective tissue from the hearts and gizzards.

Coat with Flour Mixture:In a shallow dish, mix together the flour, salt, black pepper, and paprika.

Dredge the hearts and gizzards in the flour mixture, shaking off any excess.

Fry the Hearts and Gizzards:In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).Carefully add the coated hearts and gizzards to the hot oil, in batches if necessary, ensuring not to overcrowd the pan.

Fry for 5-7 minutes, or until golden brown and crispy, flipping occasionally for even cooking.

Remove the fried hearts and gizzards from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Serve: Once all the hearts and gizzards are fried, serve them hot as an appetizer or main dish.

Enjoy with your favorite dipping sauce or alongside side dishes like mashed potatoes, coleslaw, or cornbread.

Note: Be cautious when frying to avoid oil splatters. Always use a kitchen thermometer to ensure the oil reaches the proper temperature for frying. Enjoy your crispy and flavorful Fried Chicken Hearts and Gizzards!

About the Author: 

Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.

He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on 

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