Saturday debachery

The stop home from the market this morning ended up in stops at both Whole Foods and Toco Giant and ended up with cocktails at 12.30. Adam came over and we ended up noshing and drinking all afternoon. I started off with two elderflower martinis and then moved to champagne and a gimlet.

A fresh H&F baguette and my potted livers from Floataway. It's pretty nice to be the only person in the house who likes potted livers when it's a small jar. The pate was rich and smooth. No chalkiness like you can sometimes get and no over-fattiness like when you can sometimes taste too much butter. Delicious.

I did have to take off the brown button top after the first few bites because it was making it greasy. The baguette was light, but not as crusty as a normal baguette is. It, naturally, was a great vehicle for the livers.

Here's a closeup of my delicious potted livers. I wanted you to be able to see the smooth texture of it, even though not all people see the beauty in a delicious pate. I finished the whole thing in one sitting. Yums.

Well, it's not really THAT big of a pot. You should see the one that's already in the fridge from Star. The seal was broken so there is a bit of discoloration, but I believe it's still good to eat.

Purple cherokees from Whole Foods. Cut up into half wedges so they could go with our burrata. It's funny to think that we don't even know the names of most of the heirlooms we have been eating from the market. At the Yoder farm, we were familiar with purple cherokees, green zebras, and brandywines, but we haven't really stopped to ask at other stalls when it's busy.

While we were at Whole Foods, we saw some burrata so we got it. We didn't realize til we got home that it was made in California, not Puglia, Italy. Of course, the price tag indicated it: $6 instead of the $17 we paid at Star.

The ball from Star was huge and soft. The burrata was, as often indicated, actually stretched curds in cream. It was a luscious indulgence. I never took pictures of this burrata once opened because it seemed so messy, but now I wish I had as a comparison. Guess we will just have to get another one. :)

This Californian burrata still had the slightly-sourness that comes from bufala milk but it was less creamy and more curdy than our last experience. It was still good, but it was hard to compare the two.