On A Claire Day by Carla Ventresca and Henry Beckett

On A Claire Day

Comments (11) (Please sign in to comment)

  1. simpsonfan2

    simpsonfan2 said, almost 3 years ago

    I am a picky enough eater to not order something if I don’t know what it is.

  2. T_Lexi

    T_Lexi said, almost 3 years ago

    ; ) I heard once that sweetbreads were offal… (Claire is SO good with kids!)

  3. Ken Otwell

    Ken Otwell said, almost 3 years ago

    Cute strip – great family. But please Google sweetbreads.

  4. Dr Dave

    Dr Dave said, almost 3 years ago


  5. spazmaticcelery

    spazmaticcelery said, almost 3 years ago

    Where is this sister? She is not at the table.

  6. Bargrove

    Bargrove said, almost 3 years ago

    Nope. Sweetbreads are not brains and they are also very
    good. And so are brains. Check with zombies.com

  7. LadyChel

    LadyChel said, almost 3 years ago

    So why do they call it “sweetbreads”? : /

  8. DAZZ

    DAZZ said, almost 3 years ago

    Many of the cooking shows on TV are doing all kinds of offal for Halloween. I have a great recipe for chicken liver pate but I must admit I’m not all that fond of much else. Cow’s tongue is good but I remember having trouble pealing it (been a while). Pate is great, but currently no family nearby with whom to share (too much work to make a small amount) and meats are all off my diet until February (because I promised a full year and I never cheat).

  9. DAZZ

    DAZZ said, almost 3 years ago

    If I were Claire, I’d have told the kid “brains” also, because little boys WANT to be able to brag about having had something gross (why else the popularity of Rocky Mountain Oysters?) Real oysters are a better aphrodisiac! I love them baked.

  10. DAZZ

    DAZZ said, almost 3 years ago

    And sweetmeats are also the so called “sugarplums” which have nothing at all to do with this, but we’ll soon be in the season.

  11. Iluvnancy

    Iluvnancy said, almost 3 years ago

    It is cow pancreas. It used to be a staple at bar mitzvah buffets. You blanch them, take off the membrane, and saute with mushrooms, then make a roux and thicken it with chicken broth for the gravy. Keep it warm in a chafing dish and serve over either steamed rice or toast points. It was considered a real treat, but now I have to watch my cholesterol, so no more sweetbreads or chopped liver. Bummer.

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