We are doing a lot better today, Ray’s been able to do some thing’s around the house. It’s terrible being sick, the house was a mess!!! Not that I have a large house to clean LOL, for those of you who have been here, you know what I’m taking about!!! I’m doing better emotionally, these steroids I have been on have really messed with my head. I did see the specialist this week and I see the lung Dr. next month and they’ll decide from there as to weather or not they’ll keep me on steroids. I still have to have the breathing treatments at the hospital. I don’t know if I’ll get better or not, it’s like this question hanging in the air right now (what to do next)??? 5-10 percent of people die from this, so I guess I have that to consider….
I haven’t baked my cake for the vet yet, I’ll do that a little later. He wants german chocolate and he likes baseball, so I’m going to make a baseball glove. I’m going to fill it with the coconut pecan filling from my Betty Crocker cookbook. In my humble opinion it’s the best recipe for that, I love it!!!
Here’s a recipe for Chicken Liver Pate, I know my site says cake baker, but I love other kinds of food as well. I recently discovered this recipe and I love it. I have made Pate before, but I think I messed it up somehow, this one is much better. So if your into this kind of food go for it. If not don’t worry I’ll post some cake recipes that I love to make later.
2 allspice berries
4 coriander seeds
1/2 cup butter, 1 stick
1 onion, chopped
4 garlic cloves, (this is my addition to the recipe)
1 pound chicken livers
1/3 cup heavy cream
Bread or crackers to serve with
1. In a spice grinder, combine peppercorns, allspice, clove, and coriander seed; grind until fine and set aside.
2. Melt 2tblsp. butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3-4 minutes. Add livers to the pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stay pink.
3. Put onion, livers, and all the juices into food processor with remaining butter, the cream, spices, and the garlic. Puree mixture until it is smooth; taste and add more salt if needed.
4. Put pate in a mold or a bowl and refrigerate for 2-3 hours until fully set.
Serve with crackers or toasted bread. Enjoy
P.S. please feel free to leave me comments and feedback, I would love to hear from people!!!!
Until tomorrow… Amanda 🙂