We managed to get back here to Wisconsin from Florida yesterday, so I could get to the market to pick up my goose. It's going in the oven shortly. I already rendered the fat (with onions- it's schmaltz to use with savory casseroles and such) and have it drying a bit in the fridge before roasting. I'll serve it with asparagus with oranged-scented butter and acorn squash (a favorite of my husband's). I have a nice merlot to go with it. Happy New Year, everyone! |