Some very unhappy organs

My internal organs were very displeased with the theme of this weeks cuisine classes.
Up until now the times I have wanted to shrivel up and cry due to close encounters of the butchered kind have been slim-to-none. (Except for the whole cracking the spine of the lamb thing. Heebie jeebies.)
But, alas, the french have proved resourceful... And by that I mean they eat everything that hide or feathers have encased. Excluding, of course, ugly bones and chicken wings (which have always been my favorite part of a chicken... but then again I don't know how much tailgating, beer drinking and finger licking they do in France so, to be safe, it  might be best to leave that tradition to the Americans.)
Yes, I know, eating livers and kidneys isn't something to write home about (especially since my parents read my blog and therefore it would just be redundant to write to them about it anyway...), but have you ever actually prepared such a delicacy? It's bloody and gloopy and made my very own organs wriggle and screech like they were watching Silence of the Lambs for the first time. All alone. In a dark basement.

This is the only way to describe handling a huge calf's liver:

Thank you Google Images. And thank you Blob Fish. 

ALSO. Who the HELL decided to name guts "sweetbread"???

Please, for the sake of a vegetarian bread lover, change the name from something that sounds, initially, so pleasant. 

And my sincerest apologies to any "offal" lovers-- I do admit that, once cooked, they do look less gruesome and, maybe, even appetizing:

Great learning experience. You should try it some time-- Just don't think about big giants scraping and slicing your kidneys right from their precious little nook inside your torso and you'll be fine! :)

-H