Daylight saving time

Last week has been pretty busy at work but the main event is that we switched to summer time. The benefits are two-fold, first we're getting to see sunrises again in the morning, second it is still bright daylight when we drive back from work and that is very nice !


Last week we started receiving some of our wedding presents. Among them was a nice "terrine" from Le Creuset that I put to good use last weekend and baked my first pate ! We had visitors over for dinner and they seemed to enjoy it, we did and after distributing slices around to other friends it's already almost finished. It was such a success that I'll do more.

The recipe was as following:
- 1/2 onion chopped
- 2 shallots shopped
- parsley chopped
- juniper berries (genievre)
- 1 nutmeg grated
- 1 glass Calvados
- 1 glass white wine
- 0.5kg chicken livers
- 0.5kg ground chicken meat
- 0.5kg ground pork meat
- 1 egg
- 1 tbsp sour cream
- salt, pepper

Mix ground meats, vegs and spices with the wine and calvados and marinate them, marinate the livers separately. Let it rest for a bit (1 day would probably be better but I didn't). Mix everything together and fill the terrine, let it rest again (goal is to get things well packed). Prepare a "bain marie" in the oven at 400C (a large pan filled of water that you heat before putting the terrine in). Cook it for 90 min. Let it cool down slowly with weights sitting on it to pack it tightly, refrigerate. Serve the next day (it was actually better 2 days after than the next day). Yumm.