I talk to myself…
(quite often in fact)
with assorted random instructions, reassurances, quiet reminders, admonishments and encouragements
…and the occasional boisterous song thrown in for good measure.
♥
I find it particularly useful when I’m trying to decipher a music theory question:
“I knew I should have
(insert here: listened, studied, practiced.. written down every word he said).”
♥
As I brought out the food processor today.. I was overcome with a foreboding feeling of déjà vu,
“Oh, boy… I remember the last time I did this.” I mumbled.
My son, of course, happened to be wandering down the hall at that precise moment,
and jauntily asked if I was, in fact, talking to myself.
(Read between the lines, “My mom has finally lost it.”)
“Absolutely,” I replied unconvincingly.
He’d caught me reminiscing about
“that dreadful time I tried to make paté.”
There was an open-topped blender
and a spatula to scrape down the sides.. whilst blending the brown mess..
yup
I stopped that sucker cold in its tracks and brown paté splattered everywhere,
to be specific, all over the new, stippled ceiling, my face
(yes, I was lookin’ in the blender)
and my pretty New Year’s Eve dress.
Crocodile tears of humiliation ensued and then
“Valdemort” reprimanded me in front of our guests
…for embarrassing him and ruining the ceiling.
♥
“Mark my words, I was a humble Tigger Smidge back then, a small and sad Tigger Smidge,
and an “Oh, I am I so sorry” Tigger Smidge.”
And he took the “bounces” right out of me.
♥
Don’t you wish, sometimes, that your “new sagacious self”
Could go back in time and whisper in your “younger, innocent self’s” ear..
to dump the rest of the paté right where it belonged?
♥
Coincidentally, several years and two children later, we visited a family who had just purchased.. that same condo.
yup
it was still there on the ceiling.. a bit faded with time, but marked indeed…
but this time I couldn’t help laughing
because the mark on my heart had long since been expunged,
and so had he!
♥
I stared down my worthy opponent today.. a juicy, dripping pan of chicken livers, all nicely browned, buttered and seasoned.
“This isn’t gonna happen a second time,” I muttered aloud to myself as I strapped on my apron,
“because I won’t allow it!”
♥
The weather continues to balk at the change of seasons.. although there was a sudden burst of brilliant sun mid-afternoon yesterday, that brought me pure joy! In keeping with my love for all things Provence, I sought out a recipe for paté and found one that I could “tweak” on Epicurious. Most notable is the liberal addition of Oban Single Malt Scotch Whisky (have I told you I’m part Scotch?). I had searched high and low for this French Laguiole spreading knife.. and found one at the Cookbook Company. The new Mercato West’s beautiful presentation included one and I thought it would be perfect for my photos.
I highly recommend having a sip or two of Oban while cooking, the recipe is so easy you could make it with your eyes closed when seeing double!
Oban Single Malt Scotch Whisky Pate
- 1/2 cup unsalted butter
- 2 medium shallots, minced
- 1 large clove garlic, minced
- 1 tsp fresh minced thyme (or 1/4 tsp dried)
- 1 tsp fresh minced marjoram (or 1/4 tsp dried)
- 1 tsp fresh minced sage (or 1/4 tsp dried)
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground allspice
- 1 lb chicken livers, trimmed
- milk
- 1/4 cup Oban Single Malt Scotch Whisky
- 1/4 cup unsalted butter
- *A few hours before cooking, put the chicken livers in a glass bowl and cover with milk.
- Melt butter in a large skillet over moderately low heat. Add the shallots and garlic. Stir until softened, about 5 minutes. Add the herbs, salt, pepper, all spice and livers. Cook, stirring until the livers are cooked on the outside but pink on the inside when cut open, about 8 minutes. Take off the heat and stir in the whisky.
- Allow to cool somewhat, then spoon into a food processor. Blend until desired consistency is reached.
- Transfer paté to small crocks, jars or ramekins and smooth the tops. Place on piece of fresh herb for garnish on top.
- Melt 1/4 cup butter in a saucepan on low heat. Remove from heat as soon as the butter has melted and let it sit for three minutes. Skim off the foam floating on top. Spoon enough butter just to cover the top of the pâté.
- Allow to cool for 30 minutes. Then cover with a lid or plastic and refrigerate for an additional 2 hours or more.
Wonderful herbed pate and photographs. Love the knife too 🙂
Thanks.. I’m pleased to have found a single knife and not been forced to buy a whole set!
THIS is my new favorite post of yours. ANd that is a huge compliment, because this post has heavy competition, my dear.
loved it. I can relate so well to so many aspects of it. The time I ruined a recipe made to my first husband because my English was not good enough to understand that small t meant teaspoon and not tablespoon, and that is a huge difference in cinnamon amount for moussaka 😉
that evening was ruined, because I allowed him to ruin it. But today I laugh about it, and my forever husband eats with a smile my worst culinary mistakes..
Wow, Sally, this is just sweet of a compliment. I love that your husband is called your “forever” husband.. That is just awesome!! Xoxo Smidge
WOW! Before the real taste it is a great feast for my eyes… So beautiful dear Barbara, I haven’t known this recipe… seems so delicious but fascinated me your presentation as always… Thank you, with my love, nia
Thanks nia.. It is delicious, I’m so glad you liked it!
Kind of you to include the single malt, Smidge — I’ll just have that while the rest of you eat pate and clean the ceiling.
Hahaha, I’ll pour you a double..
Wow! I love chicken liver pate but this is very interesting with the single malt. By the way, Oban is a lovely Scottish town. Been there way back in 1998. 😉
I thought it was an actual town.. Might just have to plan a wee holiday!!
Hmph to the ex – never more will he enjoy your music, your photographs, your poetry and your beautiful cooking! Lovely recipe…I often put brandy in my paté but am looking forward to giving it a go! Had to chuckle at you saying you are part “Scotch”…if you have any readers from that beautiful country they will flap their hands and say “och Miss McSmidge, only the whisky is Scotch, the people are Scottish” and then invite you to partake of a wee dram of their beautiful single malt 😉
Hahaha, I love this.. I wasn’t sure if Scotch was correct.. Being only part “Scottish” I wouldn’t know;) Yes.. The ex..he also thought I couldn’t write and used to laugh at my writing, gotta figure he was just jealous of so much talent;)
Glad you´re laughing – after I hit “reply” I wondered if it sounded rude 🙁 Exes are good for helping us realise our true potential…eventually!
Such a funny story! I am glad he is expunged.
Love your new spring header…I want a slice of that cake!
Hey thanks.. You’re the first to notice!! Yes, I almost typed “ex-sponged” hahaha!
That is a great pun! Hahaha!
Oh, this is truly decadent and fine. I am so glad for you that you are free of that tyranny and are courageous enough to follow your own dreams and your heart. I love coming here Smidge and I think everyone can relate to coming into “themselves” at some later date in life. It feels so good to be finally in one’s own skin. Thank you also for your words of encouragement no my blog. It really does mean so much. I am trying so hard to make gluten free delightful and not a sentence and as a seventeen-year-old, my son doesn’t seem to really notice my Herculean efforts so really, thank you.
It’s funny, you think they don’t notice.. But one day they will. My son (as you may recall) moved out for a short time and lived in another home. He said her cooking was great, but not like mine… And he loves that I cook every day. So… In time, I know he will reflect back and tell you how amazing you are. It’s easy for us to see how much work goes into what you’ve done because we cook. I couldn’t imagine trying to convert my recipes like you’ve done! Xoxo Smidge
OK, before I even READ your recipe or pour over your always lovely photos, I have to tell you, my husband’s very favorite is Oban! Leave it to you Smidge to ring his chimes! 😉 Now, I’m headed back to the post.
OK, now that I’ve read it I could go on and on with comments but will try to contain myself. First of all, I don’t even know if I like pate. (generally I’m not an organ girl. organist?) And yet you’ve convinced me to give it a go. Second, May that fussy and oh-so-ungracious Valdemort find pate in his lap and on his tight little tie one day for making pate on your face all about HIM! Third, and yes I do wish the new sagacious self could have whispered a thing or two into mousey’s ear, but it was all the mistakes mousey made that eventually gave birth to wisdom so I just thank her for all the sacrifices she made and humble pie she ate! She was a dear really. 🙂
Oh, wise spree, you’ve got to the point straight away.. Yes”, the humble pie and mistakes are what gives us the wisdom we need. Love.. The pate on his tight little tie” heehee
Haha, guess who gave me the bottle of scotch when I said that I needed one??
Ah, gorgeous photos, as always! Love the first shot. Sorry to hear about your ex, but you are clearly much better off without him. No one should ever bring you down like that. You are such a strong and talented woman…you deserve much, much better! xx
That was so long ago.. Who knows what makes men think they need to be so oppressive?? It’s awesome growing up and become stronger:) Thanks, Caroline! xoxo
I talk to myself all the time – it’s a habit that’s hard to kick. I used to make chicken liver pate many moons ago maybe it’s time to make another batch with a simdge or two of Oban single malt added to the mix. The food styling in your images is always gorgeous.
Yes.. It’s only a little worrisome when someone else notices the chatter;)
Oh, boy. I’ve ruined some stuff in my own cooking adventures, too. Glad this time it worked out! And I love the new header images. A happy, peaceful, clean-ceilinged day to you!
Hahaha, and to you as well! Thanks.. I like having a seasonal header and thought this looked “springy”!
That looks so appetizing! And the pictures are so High Quality!
Thanks so much, Kim, I really enjoy photography!
I talk to myself all the time too. I have no doubt my children think I’m crazy at times. I just tell them to just wait, we come from a long line of “crazy” women that talk to themselves. 😉 The pate looks delicious and I too am happy you are free of such a critical overbearing person in your life. (Incidentally, my sister calls her ex Voledemort too.)
Hahaha, love that.. I bet you’ve got a long line of masterful chefs/bakers as well! Hilarious that your sister had one of those “who shall not be named”!
I always enjoy hearing pieces of the lives behind the posts. We all have stories with difficult past references, and sharing elements of those histories gives us a richer context with which to appreciate accomplishments today. From humiliation to confidence is a wonderful swing, and I’m so glad you let me peek at that emotionally painful explosion all over the ceiling and self! You have so much creativity–and now I know you also have wonderful resilience. So good to celebrate that! Debra
I am so pleased with your comments today, Debra.. you’ve really reached to the essence of what I was going for.. how those histories give us an appreciation for the beautiful of today. Really, that is my whole blog’s purpose, I guess:) xoxo Smidge
I must admit I talk to myself all the time too! Do you think it is a kitchen thing? 😉
And I don’t think you need to worry about pate disasters ever again – it looks perfect 😀
And beautiful presentation!
Cheers
Choc Chip Uru
You know, I think it is a kitchen thing!xo Smidge
We’ve had non-stop sun for the past 5 days… I’m burnt, peeling and uncomfortable to a certain extent, but I’m loving it! This is a really awesome idea, it must taste nom – a nice departure from the usual suspect, brandy.
Wow.. Soo lucky!! High awesome to actually have a suntan, um, burn!!
That was a funny story about your old condo. I also like your pate recipe.
I know! My son went there for a sleep-over and when we went to pick him up it was really strange as we approached the place and realized where we were!
This looks amazing, Smidge. And I find that giving yourself a pep talk in the kitchen always helps! Whether it’s after you drop a sheet tray on your foot or spill peppercorns all over the floor haha. I love the story 🙂
Oh, boy, sounds like you’ve done some of that as well:)
Oh, Smidge! I cannot imagine you living in the shadow of that mope. Good riddance to bad rubbish! I did chuckle over the open blender mess. I once fell asleep with eggs boiling on the stove. I woke up when they exploded and I bet there’s still eggshell imbedded in that kitchen’s wall and ceiling! Your pâté sounds delicious and, once again, your photos make it look so very appetizing. Without exception, your posts are always a joy to read.
Oh, my godness… You must have thought you were being bombed!! What a mess that must have been.. Sorry, but it made me smile just thinking about it..
Oh, what a story. Yes, it would be so good to be able to go back in time and bite back at all the people who put us down! I make my pate in a food processor rather than a blender. The good thing about food processors is that they can’t be turned on unless the lid is firmly cemented in place. And I love your new banner images. xx
That’s exactly what I did this time.. I don’t think I had a food processor back then:) Thanks for your compliment:) I thought it looked springy! xoxo
well we all know who I talk to all day!!! and i think that I married that fella of yours about two husbands ago! I lover pate and I have never made it. yours looks good enough, to make me brave enough, to try it! have a lovely evening.. c
Hahaha.. I love.. Well, your sense of humor and just about everything about you c:) xo Smidge
I would love to try this recipe, I’ve never made pate either. I do love it though, and this recipe with the malt whiskey sounds downright wonderful Smidge! Weekend recipe for me to try? I hope!! Too funny that the stain was still on the ceiling all that time later. LOL!
Your ex sounds exactly like mine! They’re good practice. For what I don’t know. Would we appreciate our true loves as much if we didn’t go through those Voldemorts? 🙂
P.S. Smidge, i keep forgetting to mention how much I LOVE your new header pictures. So pretty! That ribbon cake…..swoon! 🙂
Thanks, Sarah.. That was a fun one to make!
If you love pate, you should make it.. Any sort of pate, I was kind of shocked at how easy it is. It always seemed so mysterious and “french” looking! Ha! Yes.. Voldemorts abound, don’t they?? Xo Smidge
Meat, booze and bread. I think this is the perfect recipe.
Hahaha, for a second I thought it read “man, booze, bread”.. not far off, eh??
That would be more up Katherine’s alley!
.. and mine:)
Okay, you have definitely taught me something new today Barbara. I never heard of whiskey pate before ever. I can’t wait to show this post to my mom 🙂
It’s such a great sipping whisky.. 🙂
Hi Smidge! I love Single Malt Scotch and so looking forward to making this! By the way… I was awarded the ABC (Awesome Blog Content) Award and have now passed it along to you. Your blog is incredible, and might I say “totally awesome”. 🙂
You’re so sweet.. thank you so much! There are so many awards going around, I find I forget to post a response! So I want to make sure I thank you here “in person” first:) It’s really do thoughtful of you!
You are so very welcome! I completely enjoy your posts. There are so many blogs to read, I can’t get to all of them. So I reserve a little time for my favorites. 🙂
I caught spree peeking at your post and saw the Oban Pâté in the headline and asked her to pahleez tell me more about that. When she told me it was Smidge I had to look for myself. The pic is beautiful and the story could have been me , when Spree wasn’t looking
( save for the Valdemort thing, thats usually my part). Love everything about the post!
I was snooping around the kitchen and spied the lovely Spree reading a blog post with Oban Pâté! When she told me it was Smidge I had to check it out. The pic is beautiful and the story, well it struck me as something I would do when Spree wasn’t around ( cept for the Valdemort part, thats usually me). Loved everything about the post , thanks.
Well, hello there Mr. Grateful Guinea Pig of spree’s:) I am so pleased you came by and felt moved to leave such a lovely comment.. it made my day. And so did your lovely Gravatar portrait! Very endearing, indeed! I wish you better luck with your blender (when spree’s not overseeing things).. if you’re watching her, you will turn into a splendid chef, the world’s first Guinea Pig Chef! xo Smidge
Ever since I became an attorney, I’ve grown a fondness for single malt scotch. Great idea to use it in pate!
That’s so cool.. I didn’t know you were an attorney! Then single malt scotch is definitely in order for you!! xo Smidge
I love all kind of paté..but I never thought herb paté exist..;-) I should try this definitely! Thank you for sharing! I’m impressed on all your posts. You are soo artistic!
Well, then I’m really glad you’ve come by to see this recipe. Thanks so much for your compliments:) xo Smidge
Yay another “talk-to-myslef” person to add to the family – we are a special breed I will have you know!
So pleased you have moved past having a horrible person in your life. Kudos to being so strong.
Brilliant pate recipe – think I shall make it for my hubby when he gets home next week.
🙂 Mandy xo
Ahhh, so I’ve become a member of an exclusive club, then? How absolutely delightful! I couldn’t be more pleased to join you!! xoxo Smidge
xoxo
How wonderful!
Thank you!
Good for you for revisiting this recipe! (And I’ve had a blender moment or two just like that…) And I freely admit that I talk to myself all the time. Hubs totally makes fun of me for it – can’t wait for the time it totally embarrases my boys. 😉
I think blenders are just a poor design:) It has nothing to do with the skill of the person running the machine! Must have been designed by a man! xo Smidge
This story brings to mind a culinary disaster at home with Ma and Pa. Mum was preparing a dinner party with something like apricot sponge with brandy cream for dessert. Foolishly she asked Dad to whisk the cream. So he did. We were all milling around with him in the corner with the whisk. ‘Should it look like this?’ he asked. ‘Like what?’. ‘This’. We looked. It had separated completely. So then after a mild fit of hysterics she decided to make brandy butter. By this time everyone was on the brandy and in a melodramtic motion she pulled the baked apricot pudding out of the oven and accidently threw/dropped it all over the floor.
But by then it didn’t really matter – the guests were plastered and no one cared.
That is an epic story.. of such proportions that I think you must reinvent the brandy with the apricot pudding and post it for everyone to see! I love that everyone was too plastered to care! It must have been quite the scene and laugh! xo Smidge
Is that your balcony? Lovely!
I like to sit and work there (on warm days.. with a blanket these days!!) xo Smidge
I see nothing wrong in talking to yourself as long as you don’t answer.:-). I loved your post today. It struck several resonant chords. This is my first visit to your site, so I took some time to browse around. I’m so glad I did that. You’ve created a great spot to visit and I enjoyed the time I spent here. I’ll definitely be back. I hope you have a wonderful weekend. Blessings…Mary
I’m so glad you have Mary!! I love meeting new people and will make sure to read your posts in the future! Cheers to a happy connection!! xo Smidge
I don’t blame you for talking to yourself; you rock!
Great post – and new Gravatar pic, as well!
Hahaha… for those of you reading my comment section.. The Hook is awesome as well.. you should check out his blog and look for his new book coming out! It will be a great read indeed!!! xo Smidge (and thank you!)
I’m late getting out to read this week, and I sure am glad I didn’t miss this post! What an awful date that would admonish you under such circumstances…so glad you booted him. And what beautiful pate this is…it sounds divine with the Oban added to it. Yum!
And I continue to boot to this day! Boot, boot, boot, anyone who isn’t kind or thoughtful to either myself or those I love:) Thanks so much, Betsy! xoxo Smidge
As a vegetarian, I’ll skip the pate (until I’m creative enough to figure out how to convert the livers to walnuts), but I will gladly have a sip or two or more of the Oban Single Malt Scotch. 🙂
Oban on it’s own is definitely doable:) I’d love to see you do something with walnuts! Way cool!!
Smidge, I love pate, but I’ve never ever tried making my own. Yours looks perfectly rustically elegant in the glass jars with string! I like that you didn’t add cream to it! Must put it on the bucket list.. 😀
Hi ,
This looks wonderful. Never had pate before but would love to try this.
Lots of single malts on the shelf. I think there is a bottle of Oban among them. Caol Isla is my favorite. And I loooooooovvvvvvveeeee paté. We made a country terrine at Christmas, but a smooth paté remains my favorite style.
You are such a brave cook. I have a terrible pate storie and though I pride myself on trying any food…I’m not sure I can ever try it again (food poisoning)…BUT…I still love to read your recipes and stories!!! And it looks great!
Oh, that has to be the worst!! I’m sorry to hear that.. I don’t think I’d recommend trying this one then.. Kind of like my relationship with calamari… xo
To make a long story short, it was actually my mom who got the poisoning, but I was with her and we were in Paris…all in my mind as a bad, bad thing!
But no.. not in Paris!! Your poor mom!! Poor you!!
Perhaps it deserves a blog post!!!
Ha – as a Scot, consider me flapping my hands and saying ‘och!’. But only a little 😉 I talk to myself often – probably more often than I realise! I’m also lucky enough to live near enough Oban, it’s a really pretty town.
Hilarious!! Lucky you!!! Near Oban itself.. What a dream!!
What a funny story and what a disastrous start to the new year ! I hope the rest of the evening went better ! And I think I will have to make this pate – it looks so good.
My memory of the rest of the evening is a bit fuzzy.. it was so long ago, but I’m sure my friends rallied! I love this pate!