Chicken Liver Mousse

When brown-bagging it or carrying the mini cooler for long days at work, no need to eat piles of processed food. With a little prep time in the kitchen, you can not only stay away from empty calories, but you can also have a bit of indulgence as well. 
My first foray for a day of lunches found me thinking about bistro food. So, a green leaf salad was the first thought with a fresh tomato and some shaved Parmesan cheese and some ground flax seed. Off to a good start. I also wanted fruit, so I cut up a variety of fruits, i.e. strawberry, apricots, grapes, etc. I had some naan made earlier that I pulled from the freezer.
Now I needed protein...in my world--meat.
I wasn't sure if I'd have access to a microwave and, if I did, did I really want microwave food? Nope. Not this time. I wanted a pate or mousse.
Chicken liver mousse. To make: Heat a pat of butter and, after chopping finely, add 1/2 small onion and cook until soft. Add 1/4 t. garlic power, 6 large chicken livers, some salt, some pepper, and 1/2 t. ground thyme. Once the livers start to cook, add 2 T. brandy. Cook until just done through and through.  Let cool just long enough to be able to put into a food processor. Process to a mousse-like consistency. To chill, you can line a bowl with plastic wrap and then mold. When it's ready to pack, just slice off what you'd like to take with you. I put it in my little container with  my salad and kept it cool.
My bistro meals were ready; a little San Pellegrino and my lunchbox was a welcomed site come lunch and supper.
Oh, and don't forget the cloth napkin...a little civility goes a long way.
Bon appetite with your boite a lunch!