This weekend's City Kitchen was all about pâté. I'm sort of fascinated by terrines, but also a little scared of them... something about the texture and coloring brings me back to my picky eater days and makes me reluctant to try them. Maybe I should think of it more like sausage without the casing... made into a loaf... which is more appetizing, I guess? (Note: Also still weird about meatloaf) I feel like I need to conquer this food fear, so maybe I'll try to make it. The difficulty would be in the different grinds the recipe calls for... not sure my butcher will do that or not... maybe the medium grind in the food processor and the coarse chopped by hand?