Thursday, January 6, 2011

1 January 2011

Happy New Year!

Some hunters gave my husband, Tim, a Canada goose that they had shot. I decided to dress the goose myself, inspired by my mother, who had processed many a broiler (and goose) on the farm of my childhood. After Tim dispatched the head, the process took about two hours.

I can see myself doing something like this again. It certainly connects one to one's food when being so intimately involved with the processing of the meat.

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