11 May 2020

Cold Monday


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

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

14 comments:

  1. 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.

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    1. We were planning to visit the Norfolk coast this summer, probably not going to happen this year now.

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  2. That's an ambitious cooking project! My husband would LOVE that! Hope all this cold leaves us soon! Your patio still looks lovely, regardless. -Jenn

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    1. We struggle to find coarse pate in the shops at the moment so I thought I'd make my own. Hopefully it will freeze okay.

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  3. Wow, 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.

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    1. I'm just hoping I didn't get over zealous with the garlic!

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  4. Your patio looks so beautiful.

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    1. It looks better when the sun is shining on it!

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  5. Yum to the pate! Sorry you are getting our cold weather. We are supposed to warm up again by Wednesday.

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    1. We had quite a hard frost this morning (Tuesday).

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  6. I 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.

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    1. I think it will be an essential piece of kit if I do it again.

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  7. The paté looks scrumptious! It doesn't really matter what it looks like - it's how it tastes that's important!
    Rain 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.

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    1. I've just had a sneaky pre-taste and it seems pretty good.

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