Cooked Goose Quotes

Even if your goose habitually lays golden eggs, it will still be cooked.

There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed potatoes, it was a sufficient dinner for the whole family; indeed, as Mrs. Cratchit said with great delight (surveying one small atom of a bone upon the dish), they hadn’t ate it all at last!

When I asked her yesterday evening by text message, she only told me very briefly that she’s “quite low-maintenance” when it comes to food. However, I did remember that she had told me she eats mostly vegetarian but isn’t very dogmatic about it. I’m glad to know that, because this way I was able to refrain from roasting a goose. Or cooking a suckling pig. Or half a cow.

Your goose is cooked, Blaine, and your turkey's baked. Happy fuckin Thanksgiving.

And you, Bloss, may shove it ... sideways ... with barbed wire wrapped around it.

Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem.

There were pancakes, of course; and sausages; and duck confit and goose-liver terrine; and sweet pink onions, fried mushrooms with herbs, and little tomme cheeses rolled in ash; and pastis gascon, and nut bread, aniseed bread, fouace, olives, chilies and dates.

The good thing about starting your Thanksgiving feast with Oeufs en Gelée is that everything afterward is going to taste pretty goddamned great by comparison, and by the time we'd gotten through the gorgeously crisp and moist goose, the prunes stuffed with duck liver mousse, the cabbage with chestnuts, the green beans, and the creamed onions, aspic was largely forgotten, and we didn't even mind much that I had begun the Thanksgiving preparations with the absolutely insane idea that I would make chocolate soufflé for dessert once we were finished with dinner. This, of course, being the delusion of a diseased mind.

Cooked fat is delicious. Uncooked fat is not. Why do you stuff a goose or duck? Chefs today don’t know because they don’t learn the basics anymore. You stuff the bird so it cooks more slowly. With the empty cavity, you let in the heat, and the bird is cooked inside and out, and the meat is done before your fat is rendered. Stuff your bird with apple and sage, and the fat is rendered first.

I made it until the threes before a new problem, in addition to my possible haunting, came up. I had to pee. Three hours fifty-two minutes. I tried crossing my legs and thinking dry desert thoughts. I wasn't going to make it until six a.m. No way. That left me two choices: 1. Stay here and pee the bed. This option was fraught with a whole load of downsides, not the least being forced to sit in a puddle of my own urine for hours (three hours forty-seven minutes to be exact). Then there would be the morning humiliation to consider. Dick's great-grandmother probably made this bed by collecting feathers off her pet goose. He would shit if I peed in it. He would make me sleep on rubber sheets as long as I lived here. Plus Nathaniel would know. I would be his spastic stepsister with an incontinence problem. 2. Leave the bed and make a run for the bathroom. This had the upside of not getting me a year's subscription to Bedwetters Anonymous. The downside was obvious. I had to leave the safety of the covers and risk the dead girl grabbing ahold of me.

There are certain stormy days when a sensible meal of chickpea soup won't do. That is when I turn to a secret cache of cans I keep, even though they are frivolous, for the strange weather that needs them. [...] It is as wise to be prepared for an impractical meal as for a practical one. If something so good or so bad has happened that only buttered toast and cuttlefish, or delicately whipped liver or goose neck, or pâté are appropriate, as long as you keep your pantry stocked with a few lovely, uncommon things, you can open it and be as well set up to celebrate as to survive.

Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood. My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are. Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you will know what I am talking about. We are all capable of cruelty. Sometimes I imagine the feeling of a sliver of roast beef on my tongue: the pink flesh of my own body cradling the flesh of something else's. It makes sense to me that there is a market for a vegetarian burger that bleeds.

These are touchy times. National sensitivities are on permanent alert and it's getting harder by the moment to say boo to a goose, lest the goose in question belong to the paranoid majority (goosism under threat), the thin-skinned minority (victims of goosophobia), the militant fringe (Goose Sena), the separatists (Goosistan Liberation Front), the increasingly well organised cohorts of society's historical outcasts (the ungoosables, or Scheduled Geese), or the the devout followers of of that ultimate guru duck, the sainted Mother Goose. Why, after all, would any sensible person wish to say boo in the first place? By constantly throwing dirt, such boxers disqualify themselves from serious consideration (they cook their own goose).

Physically, Manya was both appealing and aristocratic in her bearing. It wasn't her copious white hair that attracted men, her flawless white skin, her billowing breasts, but the innate womanliness that emanated from her. Even when she wore her cooking clothes- a mammoth Hoover apron that she slipped on over her head and tied around a baggy dress or her cardigan sweater, a dull brown thing appropriate for shopping- she exuded a sympathetic femininity. Many didn't give much thought to her appearance. More often than not she washed her face and body with the brown kosher soap that contained no fat from forbidden animals, and wrapped her hair in a haphazard bun held together with several large imitation-turquoise hairpins. Her cooking shoes were splattered with chicken and goose fat, bits and oddments of duck, salmon roe, even calves' brains. Because she had been raised on the Black Sea, she loved caviar, so every now and then a glistening bead would fall upon her well-fed shoes. The smell of food on her body made her no less alluring.

How is his temperature?” “He needs to go up one more degree.” “The devil I do,” West said. “With that fire stoked so high, the room is an oven. Soon I’ll be as brown as a Christmas goose. Speaking of that… I’m famished.” “The doctor said we can’t feed you until you’ve reached the right temperature,” Pandora said. “Will you take another cup of tea?” Cassandra asked. “I’ll have a brandy,” West retorted, “along with a wedge of currant pie, a plate of cheese, a bowl of potato and turnip mash, and a beefsteak.” Cassandra smiled. “I’ll ask the doctor if you may have some broth.” “Broth?” he repeated indignantly. “Come along, Hamlet,” Pandora said, “before West decides he wants bacon as well.” “Wait,” Kathleen said, frowning. “Isn’t Hamlet supposed to be in the cellars?” “Cook wouldn’t allow it,” Cassandra said. “She said he would find a way to knock over the bins and eat all the root vegetables.” She cast a proud glance at the cheerful-looking creature. “Because he is a very creative and enterprising pig.” “Cook didn’t say that last part,” Pandora said. “No,” Cassandra admitted, “but it was implied.” The twins cleared the dogs and pig from the room and left. Helen extended the thermometer to West. “Under your tongue, please,” she said gravely. He complied with a long-suffering expression.

Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your teeth into the quickly hacked pieces and you know you’re experiencing something special. Layers of what can only be described as enlightenment, one extraordinary sensation after another as the popils of the tongue encounter first the crispy, caramelized skin, then air, then fat—the juicy, sweet yet savory, ever so slightly gamey meat, the fat just barely managing to retain its corporeal form before quickly dematerializing into liquid. These are the kinds of tastes and textures that come with year after year of the same man making the same dish. That man—the one there, behind the counter with the cleaver—hacking roast pork, and roast duck, and roast goose as he’s done since he was a child and as his father did before him. He’s got it right now for sure—and, sitting there at one of the white Formica tables, Cantonese pop songs oozing and occasionally distorting from an undersized speaker, you know it, too. In fact, you’re pretty goddamn sure this is the best roast goose on the whole planet. Nobody is eating goose better than you at this precise moment. Maybe in the whole history of the world there has never been a better goose. Ordinarily, you don’t know if you’d go that far describing a dish—but now, with that ethereal goose fat dribbling down your chin, the sound of perfectly crackling skin playing inside your head to an audience of one, hyperbole seems entirely appropriate.

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.

went off, without waiting for serving men, and unsaddled my horse, and washed such portions of his ribs and his spine as projected through his hide, and when I came back, behold five stately circus tents were up—tents that were brilliant, within, with blue, and gold, and crimson, and all manner of splendid adornment! I was speechless. Then they brought eight little iron bedsteads, and set them up in the tents; they put a soft mattress and pillows and good blankets and two snow-white sheets on each bed. Next, they rigged a table about the centre-pole, and on it placed pewter pitchers, basins, soap, and the whitest of towels—one set for each man; they pointed to pockets in the tent, and said we could put our small trifles in them for convenience, and if we needed pins or such things, they were sticking every where. Then came the finishing touch—they spread carpets on the floor! I simply said, "If you call this camping out, all right—but it isn't the style I am used to; my little baggage that I brought along is at a discount." It grew dark, and they put candles on the tables—candles set in bright, new, brazen candlesticks. And soon the bell—a genuine, simon-pure bell—rang, and we were invited to "the saloon." I had thought before that we had a tent or so too many, but now here was one, at least, provided for; it was to be used for nothing but an eating-saloon. Like the others, it was high enough for a family of giraffes to live in, and was very handsome and clean and bright-colored within. It was a gem of a place. A table for eight, and eight canvas chairs; a table-cloth and napkins whose whiteness and whose fineness laughed to scorn the things we were used to in the great excursion steamer; knives and forks, soup-plates, dinner-plates—every thing, in the handsomest kind of style. It was wonderful! And they call this camping out. Those stately fellows in baggy trowsers and turbaned fezzes brought in a dinner which consisted of roast mutton, roast chicken, roast goose, potatoes, bread, tea, pudding, apples, and delicious grapes; the viands were better cooked than any we had eaten for weeks, and the table made a finer appearance, with its large German silver candlesticks and other finery, than any table we had sat down to for a good while, and yet that polite dragoman, Abraham, came bowing in and apologizing for the whole affair, on account of the unavoidable confusion of getting under way for a very long trip, and promising to do a great deal better in future! It is midnight, now, and we break camp at six in the morning. They call this camping out. At this rate it is a glorious privilege to be a pilgrim to the Holy Land.

What is the best thing you've ever eaten?" Poulet rôti. I was sure that my mother was going to say the poulet rôti from L'Ami Louise in Paris because she'd sat next to Jacques Chirac there and he'd said that since she was a chef, perhaps she would cook something for him. And so she did. She went right back into the kitchen and whipped up something fabulous. After that, they used goose as well as duck fat when frying their potatoes, because it had been her way. I mouthed Poulet rôti into the pillow. But my mother was quiet. She could have made conversation, little noises while she was thinking. But she didn't. Lou didn't care. "Masgouf," she said. "From an Iraqi restaurant that's closed now." I sat up. I opened my mouth. I almost yelled, What? But she was still talking. "I went there with her dad years and years ago." I imagined her jerking her thumb in the direction of my room. "The company was like watching paint dry, but the food was fantastic. Out of this world." "And?" Lou said. "And," my mother said, "I went back a couple of years ago, just to see, and it was closed up. Totally empty and sad. One silver tray sat in the middle of the place, I remember. Broke my heart to pieces." "Masgouf?" Lou said. I was already out of bed, sockless and by the bookshelf, ripping through the index of The Joy of Cooking, then Cook Everything, then, finally, Recipes from All Over. I found it. "'Traditional Iraqi fish dish, grilled with tamarind and/or lemon, salt, and pepper,'" I whispered, shocked. "It was heaven," my mother said. "Literally heaven. I've tried to replicate it, I can't tell you how many times." For a second, I saw spots. I would have bet my life on it- on the poulet rôti. "You know how they say that life imitates art?" my mother said. "Well, life imitated masgouf. The fish was so good, so tender, and we ate it with our fingers. For a little while, I convinced myself that life could be so simple." Which meant happiness. Masgouf was my mother's happiness.

A little farther on she managed to find some zucchini she was happy with, and back in the kitchen he watched as she sorted them into two piles, one of wrist-thick vegetables with veined orange flowers at the end, the other of star-shaped open flowers. "These are pretty," he remarked, picking up one of the blooms. "They taste good too." "You eat the flowers?" he said, surprised. "Of course. We have them stuffed with mozzarella, then dipped in a little batter and fried. But only the male flowers. The female ones are too soft." "I hadn't realized," he said, taking one and tucking it behind her ear, "that flowers could be male and female. Let alone edible." "Everything is male and female. And everything is edible. You just need to remember to cook them differently." "In England we say, what's sauce for the goose is sauce for the gander." "How very stupid. A goose has a light taste, so you would cook it in a gentle white wine sauce, perhaps with a little tarragon or oregano. But a gander has a strong, gamey flavor. It needs rich tastes: red wine, perhaps, or mushrooms. It's the same with a gallina, a hen, and a pollastrello, a cock." She glanced sideways at him. "If the English try to cook a pollastrello and a gallinathe same way, it explains a lot." "Such as?" he asked, curious. But she was busy with her cooking, and only rolled her eyes at him as if the answer were too obvious to mention.

A little farther on she managed to find some zucchini she was happy with, and back in the kitchen he watched as she sorted them into two piles, one of wrist-thick vegetables with veined orange flowers at the end, the other of star-shaped open flowers. "These are pretty," he remarked, picking up one of the blooms. "They taste good too." "You eat the flowers?" he said, surprised. "Of course. We have them stuffed with mozzarella, then dipped in a little batter and fried. But only the male flowers. The female ones are too soft." "I hadn't realized," he said, taking one and tucking it behind her ear, "that flowers could be male and female. Let alone edible." "Everything is male and female. And everything is edible. You just need to remember to cook them differently." "In England we say, what's sauce for the goose is sauce for the gander." "How very stupid. A goose has a light taste, so you would cook it in a gentle white wine sauce, perhaps with a little tarragon or oregano. But a gander has a strong, gamey flavor. It needs rich tastes: red wine, perhaps, or mushrooms. It's the same with a gallina, a hen, and a pollastrello, a cock." She glanced sideways at him. "If the English try to cook a pollastrello and a gallina the same way, it explains a lot." "Such as?" he asked, curious. But she was busy with her cooking, and only rolled her eyes at him as if the answer were too obvious to mention.

The Kalam Cosmological Argument, The Fine-Tuning Argument, and The Local Fine-Tuning Argument all do an end-run around the issue of special creation verses evolution. These evidences establish the existence of a Creator of the universe. Thanks to The Kalam Cosmological Argument and the two Fine-Tuning Arguments, the atheist’s goose is cooked before we even get to the issue of the origin of life much less the adequacy of random mutations and natural selection to produce new species of animals! .... I can give the atheist evolution for free. He still has to deal with all of the arguments in this book.

I can’t breathe. I’m 97% sure that my nerve endings are literally on fire, and true to his promise, walking today, or the days in the near future, will be a challenge. God bless him. “God, Sarah.” If I could move right now, I’d open my eyes and look down at him, but I can’t. He’s still inside me, his body also still quivering. I didn’t think it was possible, but this round might be better than any of the previous six. Six. Rounds. Of sex. In one twelve-hour period. I collapse on his chest, bury my face in his neck, try to regain use of my extremities, and purr when he wraps his arms around my back and hugs me close. His arms make me want to bite him. In the best sexual way possible. I don’t know what he does to keep them so…awesome, but dear sweet Moses, am I thankful. “I’ll make you breakfast,” he murmurs against my neck, sending a fresh round of goose bumps over my skin. “Okay. I’ll get off of you in about a month.” He chuckles and slaps my ass, and then before I know it, I’m flat on my back and he’s leaning over me, smiling down at me with those amazing green eyes of his. “How can you move?” “Quick recovery,” he says and kisses my nose. “You stay here and collect yourself and I’ll go cook.” “Cook what?” I ask. “There’s nothing in your fridge.” “The bagel place delivers.” He winks, places a smacking kiss on my lips, then jumps up and saunters out of the bedroom. Naked. Holy shit. I cover my face with my hands and can’t help but smile. What a night! Adam didn’t wait until this morning to have his way with me again. No, that happened sometime around 2:00 a.m. It seems that man can’t keep his hands off of me, and that doesn’t hurt my feelings in the least. I was so right. One night with Adam Spencer was unforgettable and a giant boost to my ego. I giggle and sit up, sighing when my muscles complain. Good lord, muscles I didn’t even know existed are protesting after the night of exhausting sex I just had. I had sex. A lot. With the hottest man ever. I giggle once more and stand, groaning now at the uncomfortable pull of my inner thigh muscles, and walk into his bathroom to clean up. The shower is quick, and before I know it, I’m in his kitchen, wearing last night’s clothes, kind of excited about the walk of shame I’ll do when he drops me off. “I like that smile,” Adam says as he walks into the kitchen holding a brown bag that was just delivered. “You put it there,” I reply with a wink. “You put on shorts.” He raises a brow. “I can take them back off.” “No.” I shake my head and laugh as Adam opens the bag of food. He smirks and passes me a bagel, already toasted with cream cheese. “How do you feel?” “Sore.” I lick cream cheese off my thumb and grin at the sexy man taking a bite of his breakfast. “Well sexed.” “Mission accomplished then.” He reaches over the island and drags his thumb down my cheek. He kisses my forehead, then pulls away. “Thank you.” “For?” “Dinner. Breakfast.” The most amazing sex of my entire life. “You’re welcome.

NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.

The next morning Tatiana was screaming from inside the cabin. Her shrieks carried to Alexander through the pines, over the sound of his ax falling down on the cracking wood. He dropped the axe and ran to the house to find her crouching on top of the high counter. Her legs were drawn up to her neck. “What?” he exclaimed, panting. “Shura, a mouse ran by my feet as I was cooking.” Alexander stared at the eggs on the hearth, at the small pot of bubbling coffee on the Primus stove, at the tomatoes already on their plates, and then at Tatiana, ascended a meter from the floor. His mouth reluctantly, infectiously drew into a wide grin. “What are you”—he was trying to keep from laughing—“what are you doing up there?” “I told you!” she yelled. “A mouse ran by and brushed his”—she shivered—“his tail against my leg. Can you take care of it?” “Yes, but what are you doing up there?” “Getting away from the mouse, of course.” She frowned, looking at him unhappily. “Are you just going to stand there, or are you going to catch it?” Alexander walked to the counter and picked her up. Tatiana grabbed his neck but did not put her feet down. He hugged her, kissed her, kissed her again with enormous affection, and said, “Tatiasha, you goose, mice can climb, you know.” “No they can’t.” “I’ve seen mice climb the pole of the commander’s tent in Finland, trying to get to the piece of food at the very top.” “What was food doing at the top of the tent pole?” “We put it there.” “Why?” “To see if mice could climb.” Tatiana almost laughed. “Well, you’re not getting breakfast, or coffee, or me in this house until that mouse is gone.” After carrying her outside, Alexander went back for the breakfast plates. They ate on the bench, side by side. Alexander turned and stared at her incredulously. “Tania, are you…afraid of mice?” “Yes. Have you killed it?” “And how would you like me to do that? You never told me you were afraid of mice.

Abignades or abegnades A term used in te department of the Landes for the intestines of a goose cooked in its blood. Abegnades are found almost solely in the chalosse region, where they are eaten on bread fried in goose fat, with slices of lemon.

Get your marketing right and your goose lays golden eggs; don't and your goose is cooked.

I wish this freedom for others too. Somewhere, a potential actor now playing the depressing role of a software engineer. A promising baker who ended up a banker and cooks up pie charts. A budding writer making up stories to escape a day’s work. A talented painter who spends her colourless days shading those shady graphs. Sadly, it does not take much for talent to turn latent. One truly turns gay only when one finally comes out of such assumed identities and forced orientations.

You’re wondering what Wasserman had that tied me so inexorably to that place and that night. You’re wondering about the thing that cooked my goose, broke my burro’s back, sealed my carceral fate. It was a piece of paper. Just one slip. Something that could blow away in a breeze. Something that you or I would toss away without a second thought. Something inconsequential and light, yet weighty enough to lock me away for the rest of my natural life. It was almost nothing, this piece of paper. It was a receipt, if you can believe it.

I examined the damaged boat. Someone had deliberately put a hole in its bottom, and I assumed it was all part of a plan to frustrate the raid. Obviously the trouble-maker was behind it all so I determined to deal with him at once. He walked over to me, hands in pockets, avoiding my gaze which spoke volumes of fury. He stated his case in a surly manner, but the substance of it was that he knew the lake very well, he had lived in Katanga all his life, and he could assure me that as soon as the wind got up we would all drown, he was certain of it. He had no intention of getting into any boat that night and that was that. He shrugged his shoulders and folded his arms, saying, “You go if you want to, but I’m staying here.” He cooked his goose by adding, “And most of the men will stay with me. I imagine there comes a moment like this in every commander’s life when his authority is challenged and everything stands or falls on his instant reaction. In a flash I whipped out my heavy Browning 9 mm. pistol and clouted him on the side of the head.

Justice Wargrave removed his false teeth and dropped them into a glass of water. The shrunken lips fell in. It was a cruel mouth now, cruel and predatory. Hooding his eyes, the judge smiled to himself. He’d cooked Seton’s goose all right!

How is his temperature?” “He needs to go up one more degree.” “The devil I do,” West said. “With that fire stoked so high, the room is an oven. Soon I’ll be as brown as a Christmas goose. Speaking of that…I’m famished.” “The doctor said we can’t feed you until you’ve reached the right temperature,” Pandora said. “Will you take another cup of tea?” Cassandra asked. “I’ll have a brandy,” West retorted, “along with a wedge of currant pie, a plate of cheese, a bowl of potato and turnip mash, and a beefsteak.” Cassandra smiled. “I’ll ask the doctor if you may have some broth.” “Broth?” he repeated indignantly. “Come along, Hamlet,” Pandora said, “before West decides he wants bacon as well.” “Wait,” Kathleen said, frowning. “Isn’t Hamlet supposed to be in the cellars?” “Cook wouldn’t allow it,” Cassandra said. “She said he would find a way to knock over the bins and eat all the root vegetables.” She cast a proud glance at the cheerful-looking creature. “Because he is a very creative and enterprising pig.” “Cook didn’t say that last part,” Pandora said. “No,” Cassandra admitted, “but it was implied.

And that was the problem. Lucas had grown bored of being a prince. Most kids would think, He must be CRAZY ! Lucas had everything a boy or girl could wish for: a cozy goose- feather bed, toys fit for a prince, the best Cooks in the land to make his meals, and a view of the sea from the top of his turret. Lucas even has his very own horse, named Ivan. But there was one thing the prince did not have.... Friends.

Christmas banquet, served over two courses. The first course included: Oysters, brawn, mutton stew with marrow bone, a grand salad, capon pottage, breast of veal, boiled partridges, roast beef, mince pies, mutton in anchovy sauce, sweetbreads, roasted swan, venison pasties, a kid with a pudding in his belly, a steak pie, chickens in puff pastry, two geese (one roast, one larded) [covered with bacon or fat while cooking], roast venison, roast turkey stuck with cloves, two capons, and a custard. If guests had any room left after all that, the second course comprised: Oranges and lemons, a young Lamb or Kid, Rabbits, two larded, a pig sauced with tongues, ducks, some larded, two pheasants, one larded, a Swan or goose pie cold, partridges, some larded, Bologna sausages, anchovies, mushrooms, caviar, pickled oysters, teales, some larded, a gammon of Westphalia [smoked] bacon, plovers, some larded, a quince or warden pie, woodcocks, some larded, a tart in puff pastry, preserved fruit and pippins, a dish of larks, neats’ [ox] tongues, sturgeon and anchovies, and jellies.

Not another bird to worry about, thought Howie. He already had missing pelicans causing him a headache, ducks possibly wanting revenge for being kicked off the national flag, and a cooked goose trying to make him feel guilty.

To an extent that most accounts still underrate, the Bolshevik Revolution was a German-financed operation, though it was greatly facilitated by the incompetence of the Russian liberals.1 Lenin’s goose should have been cooked after the failure of the first Bolshevik coup attempt in early July and his exposure as a German agent in the newspaper Zhivoe Slovo, which led to formal charges of treason against him and ten other Bolshevik leaders.

and his goose would be cooked; probably suicide would be his only way out.

Indeed.” Jowly, balding Janos Slynt looked rather like a frog, a smug frog who had gotten rather above himself. “We have sore need of you, my lord. Rebellion everywhere, this grim omen in the sky, rioting in the city streets …” “And whose fault is that, Lord Janos?” Cersei lashed out. “Your gold cloaks are charged with keeping order. As to you, Tyrion, you could better serve us on the field of battle.” He laughed. “No, I’m done with fields of battle, thank you. I sit a chair better than a horse, and I’d sooner hold a wine goblet than a battleaxe. All that about the thunder of the drums, sunlight flashing on armor, magnificent destriers snorting and prancing? Well, the drums gave me headaches, the sunlight flashing on my armor cooked me up like a harvest day goose, and those magnificent destriers shit everywhere. Not that I am complaining. Compared to the hospitality I enjoyed in the Vale of Arryn, drums, horseshit, and fly bites are my favorite things.

Lean meats: beef (except ribs and rib eye), veal, grilled or roasted without oil or fat, buffalo, and venison, except cuts used for braising or stewing Organ meats: kidneys, liver, and tongue All poultry, except duck and goose, but without the skin Lean pork All fish—fatty, lean, white, oily, raw or cooked All shellfish Low-fat ham, sliced low-fat chicken Eggs Nonfat dairy products

Fortunately I am in a position to elucidate the mystery, sir. One of the habitués with whom I fraternized at the Goose and Grasshopper chances to be an employee of Mr Cook, and he furnished me with the facts in the case. The cat was a stray which appeared one morning in the stable yard, and Potato Chip took an instant fancy to it. This, I understand, is not unusual with highly bred horses, though more often it is a goat or a sheep which engages their affection.' This was quite new stuff to me. First I'd ever heard of it. 'Goat?' I said. 'Yes, sir.' 'Or a sheep?' 'Yes, sir.' 'You mean love at first sight?' 'One might so describe it, sir.' 'What asses horses are, Jeeves.' 'Certainly their mentality is open to criticism, sir.' 'Though I suppose if for weeks you've seen nothing but Cook and stable boys, a cat comes as a nice change. I take it that the friendship ripened?' 'Yes, sir. The cat now sleeps nightly in the horse's stall and is there to meet him when he returns from his daily exercise.' 'The welcome guest?' 'Extremely welcome, sir.' 'They've put down the red carpet for it, you might say. Strange. I'd have thought a human vampire bat like Cook would have had a stray cat off the premises with a single kick.' 'Something of that nature did occur, my informant tells me, and the result was disastrous. Potato Chip became listless and refused his food. Then one day the cat returned, and the horse immediately recovered both vivacity and appetite.

Caroline’s parents gave her two blankets, two wild-goose-feather pillows, and cooking pot and pan and skillet.