Well I have to say this is the earliest I have started to put up the holiday decorations, but with family coming in for Thanksgiving and travels between now and then, I just felt if there was going to any time to enjoy them now was the time as i did not want to be doing it when family was here. This year I am blessed for the first time to have 3 trees up, my formal tree in the living room, the fun family room/TV room tree and now a tree in the guest bedroom for visitors and the wife who watches a lot of movies back there while I am watching football. Although there has been some drama in putting them up already. I was given a pre-lit tree this spring when one of our neighbors moved and did not want to take the extra tree they had. When I put that one up, the very bottom sting of lights would not light up and I spent 4 hours working on it. Oh well, I put in blinkers and fortunately you can not tell that much, I can live with that for this year but it will have to be fixed. Went to put up second pre-lit tree and had one section that would not light. Spent 2 hours on it and nothing, would give, then while I was working on one section another went out. So that tree just had be bite the dust, will be replacing with a non-lit tree. I will put my own lights on and will keep it a lot longer. Three tree a non-lit tree went up smoothly and next will put on lights tomorrow and start to work on the decorations come the weekend. We don't do a lot of decorating primarily the trees an advent calendar and wreath along with the stockings on the mantel when the wood burner is not going full blast, ( we like warm toes but not burnt stockings LOL). Anyway by the end of weekend before Thanksgiving we will be done for the most part and ready for any visitors. We may not have much to put under the trees this year but at least we will have the decorations to at least enjoy the season, besides it's not about what is under the tree, who gets what or any of that. But starting with Thanksgiving maybe we should take a little more time to concentrate on why we celebrate these days and put on football, the food, the gift giving and getting all on the back burner for a while and start to count our blessings for what we do have when so many don't. I could go on, but I wont as this is suppose to be a light blog and not something heady. Hope to have you next week I will be doing a little more on Thanksgiving itself, but for you who are traveling or just busy in the kitchen, have a very happy and see you back here soon. We will keep the light on in case you need someplace to stop and stay or just escape to for a couple hours. Will until, have a great and wonderful especially if you can do it right here on old Cape Cod.
Ok business report, this is a follow up to last week and the Ring Bros fall tasting outing. I did the local groups of note last week, now this week 2 honorable mentions that are not based on the Cape but are out of Massachusetts. The first is a newer company called Powell & Mahoney, Cocktail Mixers. find them at http://www.powellandmahoney.com/
or at Ring Brothers, or check out their web site and where to buy list. If you enjoy mixed cocktails this is the place to get them as the flavors are some of the best I have tasted in a while. They have classic mixers, sparking mixers and they also carry bar essentials. I was totally blown away by their products. They also have a great recipe section. These folks are out of Salem, Mass so they are home grown Massachusetts products.
Next is Appalachian Naturals out of Goshen, Ma, you can check them out at appalachiannaturals.com
or at Ring Brothers or go to web site and go to where to find us. This group does Salad Dressings, BBQ & Cooking Sauces, Dips, Mustards, Salsas and Preserves. They specialize in using local ingredients to make their products and are full of flavor. I always like finding new products that are good, and the more natural the better. But to add on top of it local or semi local that just makes it all the better. I hope you give them a try, they are very good and worthy of your taste buds.
Well the weather is still unbelievable, much warmer than what it should be for this time of year, but who is complaining not us here at the old Light house. With all the good weather we have been able to get a lot of things done, and some maintenance things that normally we would have had to wait on, but wow what a great time we are having. Not much to report other than the leave are pretty much off the trees, with the warmer temperatures some fog has set in. As reported last week the beacon lights have been tested and are in great working conditions and the fog horn is as study and alarming as he needs to be. We have had several groups in, especially from the schools, and some of the seniors groups. Its been great to have them here, and show them all around. Well thats about it, just think next week it Thanksgiving week already so hope you have some great week and please don't forget to check in with us if you are in the area. Until then have a great and wonderful especially if you can do it right here on old Cape Cod.
I wanted to get this out to you this month instead of waiting till the week before Christmas and putting it out. Goose has been a long time tradition, and came well before the stuffed or roast turkey ever did. There are oodles and oodles of recipes on the internet as well as old and new cookbooks. Look this one over and if for some reason it just does not fit your cup of tea look for another, but really this one is possibly one the easiest I have seen and came with a great Apple stuffing. So try something new this coming holiday season and try roasting a goose and give thee old turkey a break for another time. Remember if you get your goose frozen as most come that way, thaw it as you would a turkey. Now on with the show:
This weeks recipe: Roast Goose w/ Apple Stuffing
- 1 8-10 lb goose
- Kosher salt
- Apple Stuffing
- 8 large apples, peeled, cored & quartered
- 1/2 cup raisins
- 1/2 cup water
- 2 cups bread cubes
- 2 Tbsp melted butter
- 1 egg
- 1/2 tsp dried sage
- 1/2 tsp thyme leaves
- salt and pepper to taste
Combine apples, raisins and water in saucepan, cover and simmer for 5 minutes. Cool, then add rest of of ingredients.
Wash goose and pat dry with paper towel, then salt the cavity of the bird. Loosely fill neck and body cavities with apple stuffing.Secure legs, wings and neck skin to body. Prick skin with fork so that the fat has a chance to escape. Place goose breast up on rack in large roasting pan. Roast, uncovered at 40 for 15 minutes, reduce heat to 350 and continue roasting for 2-2 1/2 hrs in all. Baste frequently with a sprinkling of water to help dissolve fat. Remove fat as it accumulate, a bulb baster works best. Test for doneness by moving drumstick up and down, it should yield readily. Internal temperature should be about 190 F. Remove goose to platter, garnish as desired. Can it get any easier? I don't think so. Key here though is be sure to skim fat off these are fattier than other birds and give off much more fat but the meat is oh so good.