The weather today is freezing.
Last
night Paul and I went outside to cover all the tender plants with plastic containers
and fleece to protect them from frost.
This Arctic spell is set to last all week so we shall be doing the same
every evening.
The wind has caused the
Poplar trees to shed masses of leaf and twigs all over the garden.
Such a change from Saturday.
 |
| today's cold and uninviting patio |
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| sunny patio on Saturday |
Today I made a course country
pâté.
By
the time I had chopped and minced beef, bacon, belly pork and pig’s liver my
kitchen resembled an abattoir.
It was
not the simple process that I had anticipated; I don’t think my small food
processor was really up to the job.
I
shall have to wait until tomorrow’s lunch to find out whether it is a success
or not.
When it has cooled down I shall divide it into portions and put some in the freezer. Definitely not suitable for
vegans.
 |
| Country pâté |
The liver paté sounds great. Very windy here but lovely blue sky and billowly clouds and sun all day. Feels like being at the seaside. I even went for a walk.
ReplyDeleteWe were planning to visit the Norfolk coast this summer, probably not going to happen this year now.
DeleteThat's an ambitious cooking project! My husband would LOVE that! Hope all this cold leaves us soon! Your patio still looks lovely, regardless. -Jenn
ReplyDeleteWe struggle to find coarse pate in the shops at the moment so I thought I'd make my own. Hopefully it will freeze okay.
DeleteWow, that pate sounds amazing. I have only ever made chicken liver pate. That's a proper meat feast. You must pop back and let us know how it tastes tomorrow.
ReplyDeleteI'm just hoping I didn't get over zealous with the garlic!
DeleteYour patio looks so beautiful.
ReplyDeleteIt looks better when the sun is shining on it!
DeleteYum to the pate! Sorry you are getting our cold weather. We are supposed to warm up again by Wednesday.
ReplyDeleteWe had quite a hard frost this morning (Tuesday).
DeleteI make quite a lot of Paté each year, so several years ago I invested in a serious mincer. Over the years it has processed countless Kilos of Pork, and will do so again this year. I would recommend one if you intend to do this often.
ReplyDeleteI think it will be an essential piece of kit if I do it again.
DeleteThe paté looks scrumptious! It doesn't really matter what it looks like - it's how it tastes that's important!
ReplyDeleteRain first thing this morning, but now the sun is out and the sky is blue, so I'm about to take Inca for her morning walk. We've had cold, almost gale force winds the last couple of days. Not the norm for this time of year.
I've just had a sneaky pre-taste and it seems pretty good.
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