It's been ages... and has felt like ages...
Nov. 21, 2012 12:01 am
Updated: Nov. 22, 2012 4:52 am
I've been in SoCal from February 2012 through September 2012... It's been a long-haul where I've been a 24/7 nurse, short-order cook, physical therapist, counselor, driver, nutritionist, biochemist, and apothecary/chemist. And it's not been more than
two months since I finally got home here in Kenai, Alaska, when I receive the bad news that not only did my father fell backwards, whacking his head and cutting his scalp open, but he also developed a very, very bad subdural hematoma on the brain. It did
prove fatal, and after giving his body a week to give us an idea what his quality of life would be, we did follow his wishes and took him off of life support.
Am I sad? Well, to be perfectly honest, since he started having those mini-strokes to the brain, really affecting his memory and behavior, I started mourning his death then rather than starting now... I feel a relief for my mother that she doesn't have to
be keeping an eye on him 24/7, but she will have half the income coming in. I am worried about that.
So what am I doing now? Totally messing up a goose.
You would think that after all the research I've done, I would have figured out how to do so? Nope! But I didn't over-cook it. I managed to harvest all the goose fat I could. But I will tell you this -- there is NO WAY I could render the goose fat in the
course of roasting that bird. So I am now rendering the skin, the fat pads, and the various giblets and such to start making this port wine reduction that will eventually be one of two gravies available.
I will be making goose fat-roasted Yukon Gold potatoes -- I am SO looking forward to that!! I have had them before, made by friends down from New Zealand, and I really REALLY don't want to mess up such an easy dish to make.
I am thinking about a roasted root vegetable puree, but I really don't know how that is going to plate out... Maybe if I put that underneath the goose meat... that might work.
I'm also having rum-glazed custom-cured ham along side of the goose. Two of four guests are young guys with incredible appetites, so the more, the merrier...
And since Three Bears had high bush cranberries on sale, I'm making my really great homemade cranberry-merlot relish which is loaded with orange/tangerine/mandarin orange peels. A hint of ginger. No nuts at all!!! Brown sugar all the way!
Dessert is going to be very simple but a killer. Homemade root beer floats spiked with Pinnacle Whipped Cream Infused Vodka.
Dinner's cocktail will be a very fruity Sangria.
Appetizers is going to be honey-smoked King Salmon Rangoon with a sweet chili-plum dipping sauce. I've made this before, and it really was fabulous!!
Will keep you all updated with pictures!!