My darlin' companion is in an experimental frame of mind.

I really have no idea. I was too young when a friend's parents sprung them on us without warning and didn't give them a fair shake, too busy concentrating on choking down enough to appear polite.

But it is quite a distinct flavor, one not everybody would like. And a LOT of trouble.

and apparently a lot of people won't.

My hostess back then was an old-fashioned type in general, even though living in L.A., suspect she learned from her mom back on a farm. As for "distinct," what I remember is sorta sweet, which highlighted their "weirdness" for me. But we eat chicken giblets and I wondered if they were anything like that. She served them in a really good white gravy that I wished I had sense to ask for the recipe for a number of times, but I didn't that for another several years.

and got ground sirloin to make chili. My doctor wants me watch the fat content.

Just for The Guy, though, I don't like it. I had a 2-cheese spinach and bacon omelette. Low-carb to make up for the dark chocolate and marzipan bar (from Aldi) that I'll be having later!

Moroccan meatball tagine. My husband had bought some ground lamb, so this seemed a good way to use it. The fact that it was a little spicy seemed to help the cold, flu, bronchitis or whatever it is he's coming down with

want to change the name to something other than meatballs. Took him a bit to get over the disappointment of being served Cajun meatloaf. Next variation will be called forcemeat.