Had a lovely home-made anniversary platter on Sunday
inspired by the one we had at St Clair winery in New Zealand 8 years ago, because the wife got a very nice St Clair sauvignon from her colleagues as a leaving gift. Sliced venison fillets, smoked salmon, chicken liver parfait, olives, aioli, sourdough bread and homemade miso butter. Don't think I can ever go back to normal butter now.

To prevent us going full food ponce, tonight I got us a chicken pie from Asda.
(The Porcupine From Purgatory Ningles, mateyplops! How are the kids? *smoosh*, Wed 14 Oct 2026, 17:52, archived)

I've made Normandy style butter before with salt crystals
It was lovely but it ended up costing about 7 quid for one block
( Queef Smegwin U r a 🔔🔚, Wed 14 Oct 2026, 19:04, archived)

bl r
( Mr. Tea 'ulmmm'/'mmneurgh', Wed 14 Oct 2026, 19:07, archived)