The wild boar and blueberry sausages we bought Sunday from the Noble Pig charcuterie. I didn't go in meaning to buy them, but there they were. And the duck breast pate was screaming not to be left alone, so I had to take it along. The sausages will meet their fate accompanied by split zucchini brushed with olive oil and lightly broiled.
(The duck pate somehow got too close to some homemade rye flatbread Sunday evening and seems to have already vanished.)
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen