<Private Message to Chef Jim> Liver pate done tonight. Fresh thyme was nice...blended in well with chicken livers, 1/4 cup minced onion, sherry, cream, softened butter, salt/pepper and mace (saw recipe that called for 1/8 tsp mace so what the heck). Made 2 small crocks of it but no clarified butter so I wrapped it good in Saran wrap and then foil. Refrigerated now but the tsp of it I had was nice. Wife bought soda crackers and I made some toasted baguette slices with oil and basil. <end Private Message>