Strasbourg Terrine with Gewurztraminer

What a phantastic day I've had today! (Well, apart from being woken at 7 am, that is.)
First, I met a friend of mine for lunch who had a present for me: a plastic coffee filter -- an item which will finally restore coffee happiness in this house. It is our favourite method of brewing the hot, brown caffeine injection, so desperately needed in the morning. Ever since I broke my ceramic Melitta filter, we've been suffering from having to make do with the infinitely more inferior method of using a cafetière.
Then I had a time-tabling meeting with my head of department, into which I went with the goal of persuading him to give me a "compact teaching load", i.e. not one and two hour slots scattered over the whole week - which we achieved (provided enough students enrol on the respective courses).
Afterwards, we had the usual departmental meeting for old and new tutors, followed by a cheese and wine party, at which I actually managed to do some net-working, quite unlike my usual inclinations.
But the best thing was when I found a lovely surprise in my pigeon-hole: the above mentioned Terrine Strasbourgoise Marinée au Gewurztraminer (20% de Foie Gras d'Oie -- I know, I know...) and a card, which reads: To a special teacher. Now, Primary School Teachers get such things all the time - but it doesn't happen that often in the Tertiary Sector, so I was really pleased and quite, quite touched.

PS: I'm making pear chutney at the moment. (Well, something had to happen to all those jars..., when Syvvy suggested throwing them away, I knew I had chutneys, pickles and jams coming on, and after all, the EBBP2 theme is "something fruity, something autumnal"...)

Pear Chutney
Ingredients:
4lbs pears, 1 pint vinegar, 2-3 cloves garlic, 1 1/2 lbs brown sugar, ginger, grated, mixed spice, salt, cayenne pepper, nigella seeds, fresh coriander

Peel, core and chop the pears, cook with 1/2 pint of vinegar and the crushed garlic until thick and pulpy. Add the remaining vinegar, the sugar, ginger, mixed spice, a good pinch of salt, and chopped coriander; continue cooking for a further 20 minutes or until thick. Pot and cover. Makes about 5 jars.