YUM - the liver sounds great instantkiwi. I discovered steaming meats when we were without power a few years ago due to an ice storm. I steamed a pork tenderloin and it was so moist. Now I do it that way all the time. If I do want that "charcoal" flavor I will just put some marks on it on the grill.
Smaller plates is definately a good idea and I believe in "dining". I can dine on a bowl of cereal. I savor every single bite of no matter what I'm eating. A friend and I go out to lunch and halfway through my first half of sandwich she is completely done. But I don't eat the other half. I take it home and either eat it for dinner or it's a snack for son. I just need to get my buns walking and exercising a bit.