Sadie's Pate'

1 lb chicken liver (cleaned all extra fat, etc removed)
1 med onion, diced
2 cloves garlic, minced
pinch rosemary
pinch thyme
2 T balsamic or red wine vinegar
1/2 lemon, juiced
1/4 C butter cut into chunks
salt and pepper to taste

1. Heat 1T  butter in large skillet, saute' onions to soften.

2. Add garlic, cook livers in butter spices and wine until cooked through 4-5 min.

3. Blend liver and pan mixture in blender until smooth.

4. Add butter continue to blend until very creamy.  Adjust salt and pepper

5. Store in glass container with lid in fridge for up to a week.  (Eat with butter and bread or on celery or salad.)