Acronym Update 03-24-08

Dear Acronym Readers,

Yesterday was one of the most wonderful Easters that I can remember. My daughter and I were thrilled to see such a large number of people at church. Many were from out of town visiting their families or simply attending or the first time. I think that a gathering of 177 is an impressive number for a congregation that is still in its infancy. At the end of our service, our youth group’s Drama Team performed an interpretative dance skit to the song “Stand in the Rain” by Superchick. These teens really brought the song’s lyrics to life.

After arriving home, I began to prepare dinner. Always willing to try new things, I bought a goose at Hall’s Market late last week. Some impressions I have on “Bruce: Our Easter Goose” are,

1) It has a slightly different smell than a turkey as it cooks

2) Virtually all of the meat is dark

3) Adult geese have really large wings….so, in essence, you get 4 very large drumsticks from one bird

4) Geese are rare bird on supermarket shelves, a delicacy, similar to capon. You’ll typically only find them at a meat market or by special order. Expect to pay $6 to $7 a pound. Fortunately, Hall’s was selling this feathered friend at half price. I was forced to decide between Bruce or a rack of lamb. The sale price and the mystique of never having eaten goose meat closed the deal for me. For the record, I’ve eaten bear, elk, ostrich and rabbit during my lifetime.

5) A lot of fat comes off this bird as it cooks, so use a deep oven pan or an electric roaster. If you got talked into buying one of those rotisseries sold by “America’s Inventor” Ron Popeil — that would work also. Use meat ties and make sure your goose is less than 14 pounds, so that it can fit in the rotisserie.

6) I prepared Bruce in an electric roaster made by Rival. Purchased at Sam’s Club for 22.99 prior to Thanksgiving 2006, it was one of the best investments I’ve made in recent memory.

7) I prepared the goose in a marinade of red wine, extra virgin olive oil, honey, and lemon juice. The neck and giblets were discarded. Half of an onion (sliced) was placed in the cavity.

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