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Meat 
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Liver Kidney & Heart

James's Liver & Onions

2 lg. onions, quartered & sliced thinly
2-4 tbsp. peanut oil
1 bay leaf
Salt & Pepper
1 lb. baby beef liver
1-2 tbsp. butter
2 tbsp. vinegar
Using a non-stick skillet, heat 1 tablespoon of the oil (use 2 tablespoons for uncoated skillet), over medium high heat and add the onions, bay leaf, salt and pepper. Cook, stirring occasionally, until onions are golden brown, about 20 minutes. Remove pan contents to a bowl and keep warm.Meanwhile, cut the sliced liver into strips about 1/2" wide and about 2" long. After removing onions from skillet, add another tablespoon of oil (more if needed) to the skillet, turning the heat up to high. When the oil is very hot, almost smoking, add the strips of liver, stirring rapidly and turning the strips so they brown evenly. Cook about 2 to 4 minutes, then drain in a colander. Return the heat to medium high, add the butter to the skillet, add the liver and toss, and add the onions and stir. Add the vinegar, stir briefly to blend and serve immediately, garnished with chopped parsley if desired. This goes well with thin noodles or rice. Serves 4.
This recipe has converted several liver-avoiders in my office and their families. The quick cooking and the vinegar remove any bitterness from the liver and make the onions almost sweet. You may also use calves liver, which is more expensive, or beef liver which can be a bit tough.
Necks
Among the Padaung women of Burma, long necks are signs of beauty. Young girls wear brass or iron rings around their necks in order to stretch them. Beginning with 5, the number of rings increases to a total of 22 in adulthood. The bones of the neck are pulled apart and the rings can never be removed without the risk of death. These "beautiful" necks are stretched to lengths of 14 inches.