SAIPUA

hello muffins!

I have so many things to tell you about! Where do I begin? OK, let me get my microphone...and let me cue up the music..

First of all, when I return to work on Wednesday it's going to be Wreath Week. Wreath making, wreath selling, wreath photo-shooting, wreath giveaway (Thursday). Still spots left in our wreath-making class Wednesday night at Nikki's studio. Sign up, make 2 beautiful wreaths (one grapevine, one evergreen on a wire frame) and eat Bûche de Noël with us. Say "Wreath Week" 10 times fast. You can't. Next!

Second; Duck liver pate. Can't stop, Won't stop. Duck livers (2) cut up in small pieces - 1 large shallot and one clove of garlic - mince them - melt 3 heaping table spoons of duck fat in a skillet, saute shallot and garlic for 30 seconds. Then add your livers, salt and pepper and cook for around 3-4 minutes till just done in center - cool a few minutes, then process in a food processor with 2 teaspoons of cognac or port if you don't have cognac. Chill for at least an hour, the eat it with good bread and cornichons.

Third; Here is the result of a 2 hour long break from work yesterday when we came home to "grab something quick" (see: eat pie direct from the pan) and ended up becoming entranced by the light in my parlor and my slightly past-prime Thanksgiving arrangement. Of course, you'd never put flowers atop of a radiator! I can because we ain't got no heat at chez saipua. Having just gotten hot water back after a 3-day hiatus I feel very fortunate to not have to boil water on the stove to wash dishes.