Subj : Goosey Gander
To   : Shawn Highfield
From : Dave Drum
Date : Tue Mar 04 2025 05:22:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Facetiously done you loquatious rascal. The Canuckistan Geese here
 DD> are NOT packing since President Musk would't like it. When I come up

 SH> Laugh.  They outright attack moving cars and people here.

 DD> stepping parade across a street I do slow down to give them a chance
 DD> to demonstrate their flight patterns. And many times they get clean
 DD> away. Other time, Oooooopsie, not sorry 'bout that. Instant road
 DD> kill.

 SH> LOL.  I wish we could take down a few hundred thousand of the shitting
 SH> buggers, but I can't.

The maintenance guy at my credit union was out hosing down the walks as
I approached the front doors. When I mentioned he might be "jumping the
season" just a (it (it was 45oF) he started in of the "Effffing Geese" and
the amounts of poo they deposit on his sidewalks - making therm slick as
as snot on a doorknob as well as unsightly.

I told him to get a 9 iron (golf club) and see how far he could launch
a few heads. Told him "It won't solve the problem but it might make you
feel better."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quebec-style Roast Goose
 Categories: Game, Poultry, Stuffing, Wine
      Yield: 7 Servings
 
     10 sl White Bread
      1 c  Dried currants
      4 lg Apples; peeled, sliced
      1 tb Dried thyme
      4 tb Melted butter
      1 tb Oil
     10 lb Goose
      1 lg Onion; chopped
      1 lg Carrot; chopped
      1    Rib celery; chopped
      1 cl Garlic; minced
      1    Bay leaf
      3    Whole cloves
      1    Sprig fresh thyme
      1    Sprig fresh marjoram
    1/4 c  White wine
      1 ts Tomato paste
     10 oz Can chicken bouillon
 
  Make stuffing by combining bread, currants, apples,
  thyme, salt, pepper and melted butter.
  
  Stuff, truss and tie goose. Prick bird all over with
  fork. Heat oil in roasting pan on top of stove, brown
  goose lightly on all sides, then drain off pan drippings.
  
  Set goose breast side up, add a little water, cover and
  roast at 375oF for one hour.
  
  Combine chopped onion, carrot, celery, the garlic, bay
  leaf, cloves, thyme and marjoram. Discard fat from
  roasting pan*, add vegetable mixture and continue
  roasting uncovered 20 - 25 minutes per pound (three to
  four hours in all) draining off fat at intervals and
  adding more water as required.
  
  Transfer cooked goose to platter and keep warm. Skim off
  remaining fat in pan and heat dripping and vegetables on
  top of stove until mixture is reduced. Then stir in white
  wine, tomato paste and chicken bouillon.
  
  Simmer for 10 - 15 minutes, then strain gravy. A little
  cornstarch mixed with water may be blended in to thicken
  gravy, if desired.
  
  Serve goose with gravy, applesauce, mashed potatoes and
  braised cabbage.
  
  Makes six to eight servings.
  
  From The Gazette 90/12/19.
  
  * Reserve goose fat (grease) for other uses.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I droppped my steak; now it's ground beef.
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