An ongoing project these first few months of 2021 has been the installation of a chicken coop in our back garden. It is still a bit too cool to receive our small flock of four Polish breed hens and we expect them in a few weeks as the weather warms up.
Stay tuned!
Jeff and I had the pleasure of hosting Kelli and Anne for a virtual wine tasting a few months ago. Kelli is a successful travel and marketing expert, and Anne is a successful singer and songwriter. Together they have a podcast titled #ilovemywife.
Yesterday, we joined them in their virtual studio to chat about wine, food, travel, and music. There was no shortage of laughs. Not surprisingly, Jeff’s language will either give the episode the explicit content rating or they will be giving their bleep button a workout.
It airs this Thursday, April 29th, across all podcast streaming platforms. Check them out on Instagram @ilovemywife.
Incredibly easy to prepare, chicken liver mousse is rich and delicious as a first course or a snack with a glass of wine. I’m thinking rosé, but our red blend of Merlot and Cabernet Sauvignon would work equally well.
The high ratio of butter to chicken livers makes this mousse light, silky, and creamy. The hefty addition of bourbon gives sweet spice notes from the heavily charred American oak and makes for a heady finish.
I’d like to hear your comments if you make this recipe.