So.  Here we are, 45 minutes into the two hours required for chicken livers to adequately absorb the delight of their port marinade.  Following that I have a bit of cooking up the livers with shallots, garlic and thyme, an additional round of chilling, and a final sealing with butter.  The week-long snow storm has not made trips to the grocery store desirable or expeditious, so by the time we made it to Wegman's and back tonight I am left with another two hours of pâté making activities at 10pm on a school night.

I decided not to include a photo of the livers.  Somethings are best left to one's imagination.  I have a good reason to prioritize pâté making though: an impending cocktail party.  For which I am psyched.  Also tonight, we're infusing vodka with pears and, provided all goes well on Nathan's lavender scouting mission tomorrow, we'll be adding a flower essence to the libation.  

 

We also have a cheese fondue and cranberry upside down cake on deck for the party.  It's going to be epically rich.