Saturday night

I forgot to mention that I'm also making chicken liver pâté. I was using these two recipes I found on the Internet.

I used 1.82 lbs. of livers, half a red onion, 3 large cloves of garlic, thyme, sherry wine, bay leaf, salt and white pepper, and 2 sticks of butter.

It can be messy. Clean-up is not a "breeze."

Now it goes in the fridge to cool. (I'll take some of this to work.)