Rumaki Spinach Salad; internet problems

Remember Rumaki?

Well, that would be a question for those of an age to remember civility in politics…..

It was our favorite party food when I was both old enough and gainfully employed sufficiently to throw parties with alcohol – rather than the keggers we had in school.

Rumaki was grown-up food after the big bags of chips and purchased cartons of dip.

Both mon mari and I loved rumaki but I haven’t made it in at least 20 years.

It seemed a bit of a waste to make for two people.

So I ‘deconstructed’ it (I hate that term) and added it to a spinach salad.

We were both pleased.

Rumaki Spinach Salad

Total time: 20 minutes


  • 8 chicken livers, cut in half or thirds If you have to buy more (and they are fresh) freeze them
  • 2 slices bacon, cut into matchsticks
  • 10 – 12 water chestnuts, sliced in half or thirds
  • 2 tsp olive oil
  • 1 tsp sesame or walnut oil
  • 4 tsp soy sauce
  • 2 tsp brown sugar
  • 3oz (90gr) fresh spinach
  • Balsamic Vinaigrette:
  • 1 tbs Balsamic vinegar
  • 1 tbs soy sauce
  • 1 tsp Dijon mustard
  • 3 tbs salad olive oil

Rumaki Spinach Salad


  • Heat oils in medium skillet over medium high heat.
  • Add bacon and fry until almost crisp (it’s staying in the skillet).
  • Add livers; brown well, 2 – 3 minutes per side, but do not over cook.  Slightly pink in the center is good.
  • Add water chestnuts and heat through.
  • Add soy sauce, brown sugar and stir well to dissolve sugar and combine. Remove from heat.
  • While livers brown, prepare spinach and put into a bowl.
  • Make vinaigrette:Whisk vinegar, soy sauce and mustard.
  • Slowly add oil and whisk until it emulsifies.
  • Toss spinach with half of the vinaigrette.  Arrange on 2 plates.
  • Add livers, chestnuts and bacon, dividing evenly..
  • Serve with remaining vinaigrette on the side.

Print Recipe

Today was a weird day.

After two days of lovely, warm sunshine, it was cold and windy…. A good day to stay in and catch up on a few projects on the computer.

I was just getting started when the internet disappeared.

It does that here from time to time.

The first thing I needed to do was determine if it was ‘my’ problem or ‘their’ problem.

I re-booted the router, ran some diagnostics (those allowed by the Company), and went outside to check for interfering branches.

I couldn’t find any problems so I called the Company.

I got a busy signal….. from the phone company.

I have been hung-up on, re-directed a million times and been on hold for three hours during past attempts to resolve problems but I have never gotten a busy signal.

It was oddly reassuring.

If the lines were that busy it must be a big problem which meant that it would be fixed sooner rather than later.

Then my neighbor came up to tell me they were offline, too.

Definitely not a problem chez nous.

I kept trying to call the Company.

I finally got through and was connected to a human almost immediately.

Very suspicious, that…..

I explained the problem and he told me, right off, that there was indeed a problem and it would be fixed by 5AM tomorrow.


I think they had maintenance work of some sort that needed to be done and, this being France, they certainly wouldn’t do it at night – that would inconvenience the workers.

So they do it during the day, hoping they finish before too many people complain.

Faced with an entire day of no internet I decided to abandon the computer completely and do a few, fun things I’d been thinking about recently.

I finished a few chores, got organized and was actually looking forward to a pleasant afternoon doing ‘other’ stuff when I heard the beeping of the router coming back to life.

I was actually disappointed…..

Last update on March 7, 2016

4 thoughts on “Rumaki Spinach Salad; internet problems”

  1. I must have spent my life under a rock in Australia. I do not know what rumaki is but as I prefer not to eat chicken livers I might have glazed over if it was served. I will eat the spinach though very happily !

  2. Elizabeth, maybe it was a US thing…. but we love chicken livers, too. Fortunately, so do the French so it’s easy to find them fresh. In the US they were usually frozen.

    kate, I grew up eating live so love all of it – esp. foie gras.

    Karen, it was a standard everywhere, wasn’t it? We’d eat way too many if I made them the traditional way…. The spinach was a nice balance lol

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