I see no need for anything but joy over your posts on the hearing aids.
The Potted Beef traditionally is cooked with a Cab Sauv to give the dish a hearty but not sweet flavor. It calls for the carrots to be scraped into peelings rather than sliced to give a more subtle flavor. It's kind of a melt in your mouth recipe. When I asked my son's room mate, Chris, if he liked roast beef, he said, "Yes! But I can't remember the last time I had it." (His folks are in Texas.) I'm going to buy a pie for dessert, of which I will have an Atkins sliver. If you're interested in the beef recipe, let me know. I got it from a local cooking show that promos the wines used in the recipes. It's excellent.
I do wish you could join us! It'd be so fun. Either Merlot or Cab Sauv would be fine wines to drink with this dish. I like Merlots much better than Cabs for in-the-glass enjoyment.
To absent friends ...