Tuesday, October 6, 2015
My Goose was Cooked
Michaelmas was wonderful, but too small, only nine of us. And I roasted two geese. Goose hasn’t got as much meat on it as a turkey, but we didn't even carve the second one. So instead of a bare-bones carcass, we froze the meat off the second goose to have it at Christmas. The first one was the most delicious goose I’ve ever served, so I have high hopes for the second. Now we’ll see if the old superstition holds and we have no fiscal emergencies until this time next year – when we’ll roast another goose.
The weather lately has been magnificent, cool days and even cooler nights, though no frost yet. The trees are just starting to turn, there are some gorgeous maples in our neighborhood.
I haven’t heard from my editor yet about Knit Your Own Murder. But since the pub date has been moved back to August next year, there is no rush. Still, I’m impatient for an opinion. A professional opinion, that is.