What am I, a Jewish chef?  

All right, I promised you a recipe or two for Rosh Hashana, but when I started thinking about what I will make, the very thought of gefilte fish turned my stomach.  Chopped liver, on the other hand, is one of my favorite foods.  The problem is shmaltz – I always forget to get to a butcher who carries shmaltz, and who has the patience to cut up the chicken skin and fat and fry it in onions.  It takes hours to render the fat into the liquid which cools down as shmaltz.  All right, I’ll give it one more try tomorrow morning, and if I don’t find it, I’ll use 1/4 oil to half a kilo of chicken liver and 3 hardboiled eggs.  that’s basically it – salt, pepper.  I fry the chopped onions – usually wind up adding a third onion because there is room. Then as a gesture to kashrut, I broil the liver first but then cut them in half and fry them with the onions, mix it with the remaining fat, chop it by h  and, add the chopped eggs, chop it some more, add salt and pepper, tasting it all the way…. 

Maybe I’ll add the chopped boiled yolk of another egg on top and maybe I’ll remember to garnish it with parsley from my window.   

But it’s the shmaltz that will make it or break it.