Back again

Okay, so I've not exactly been using my blog. But that sure doesn't mean I haven't been cooking. Stocks and broths are big for me right now; in the past month I've made duck stock, beef broth, lobster stock, and crab stock. Some of the duck stock went into an aspic to coat my first try at duck pate -- actually duck and pork meat, no liver. Not bad, but a little dry for my taste. I think I needed more pork fat in the mix. But it was really good with a little dried fruit chutney I cooked up. I soaked dried sour cherries, chopped prunes, and raisins in some brandy, then simmered it with some chopped walnuts along with black pepper, allspice, cloves, and some Splenda. That stuff would make a rock taste good.