It's Been Ages... And Has Felt Like Ages... - Musings of a Kenai Peninsula Foodie Blog at - 290242

Musings of a Kenai Peninsula Foodie

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!!
Nov. 21, 2012 6:08 am
Sorry to hear of your fathers's passing. I hope your mother and the rest of the family enjoy Thanksgiving with loving memories of his life.
Nov. 22, 2012 4:52 am
Wow! What a menu! Sounds very good.
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La Habra, California, USA
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Kenai, Alaska, USA

Member Since
Apr. 2011

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About Me
I have lived many places, including Amish Country in Ohio, but Alaska is the place I adore. I get all my seafood from Peninsula Seafoods, including wild white King Salmon, and King Crab at $9.95 a pound! I love the summers where it is just around sunset all night long! And on the Summer Solstice, we'll either stay up all night with the Dragon Drummers or go fishing in the middle of the night. In the Winter, we hibernate and eat comfort food.
My favorite things to cook
I LUV to grill! I'll grill all the veggies in my house once I get my charcoal grill going. I also love Asian cooking, especially Japanese, but Kalbi is my all-time favorite meat to grill.
My favorite family cooking traditions
My grandmother on my mother's side left me a lot of her authentic Slovak recipes which I adore. I also tried to learn as much from my Uncle Bob who is a chef extraordinaire.
My cooking triumphs
Anything seafood and noodles. In fact, I make my own pasta because it tastes so much better and soaks up the flavors of my sauces.
My cooking tragedies
Lately, I really screwed up meatloaf. And some goolash I recently did. Yuck!!! How can anyone mess up on these two entrees?? I guess I can...
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