(no subject)

I was very pleased with the fava bean pate. Beans, thyme, lemon zest, lemon juice, and olive oil. It was the green of guacamole. The chicken liver pate was also very good, but I make it all the time. I marinated some artichoke hearts, from a recipe I got off the Internet. They finally went, but they started late. Not quite all the gravlax got eaten. And too much herring in the fridge.