.
It came out well. I tried one of the smallest pieces. Very very good. I skipped the wine vinegar and added garlic powder. Out of fresh, but this did well. As well, I melted a stick of butter, some for in the pate, some for on top. While at it, I took the clothes out to hand dry. Bah! Snowing! So, into the dryer. Eventually they will be going out to air dry. As well, I bagged the last bin which needed it. So... all set for the week?
Well, when I finish dishes, I really will be. I mostly cleaned up after, but there is always the stove. I use a splatter guard, but that just does just so much. The area needing washed is diminished, and how greasy it gets is diminished a lot. The blending will be very quick, so no work while I do that. But after, I'll have a dishpan of hot water and will clean everywhere, one more time. As well, I will clean those counters which have been neglected. One for a shorter time, one for a very long time. Itching to get those done.
I'll probably need a break, maybe a nap, after that. Then, when I wake, hopefully to the basement. Not a bad day. Not a fast day. In smaller bits. But still advancing pleasingly. I am excited to taste the pate. Perhaps it is rich enough to be a mousse? Maybe, but will it be airy enough to be a mousse? That may depend on how long I blend it. I have been thinking about adding cream, but may add that to just half, or a quarter, see how that does. I love playing with my food.
Oh... a cooking note. If anyone suggests adding cooking sherry? Don't! It is heavily salted to make it unpalatable as a drank. Which also makes it pretty much worthless as a food additive. If you must, buy real sherry. I'm only going to warn you once, don't do it. Yes, sometimes they add sherry to things like this, or other drank. I suppose, in some countries, they end up with an excess of some things, so find a way to use it in foods. I don't have excess sherry, nor can I afford imports, so... butter, or maybe cream.
Later.
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