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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