Head cheese: pate pate.

This week's Resolution Recipe: Pate Maison.
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In other Saluminati news, I cut down the fermented pork sausages that have been hanging in our oubliette for a couple weeks. They didn't ferment sufficiently, I suspect, but the smoking and drying went well. The Bactoferm good mold worked brilliantly - I did a couple dips before hanging, and they all had thick powdery coats when I took them down.

What I'm reading: Michael Z Williamson, Do Unto Others

Mr. Productive today

So far:
groceries
dishes (actually, I dried. The wife washed.)
duck proscuitto in the smoker
pate sliced and sealed
sausages taken down and sealed
bread in the oven

Still to do:
make pumpkin soup
start brisket for dinner
run lines for tomorrow