Faron, the Nytimes had a fascinating article about what food items people do Google searches on by state. Interesting how many of them in the West I had never even heard of! Some I can do without, like Snickers salad. Speaking of salad, two thumbs up for the warm lentil salad I posted about. We had a party last night and that was one of the items. It was excellent. Here is a link that might be useful: Warm lentil salad with grapes, feta and mint

I didn't cook my goose (er, either of my geese). And I DO hate to admit it here. Our local Jay C, a rural subsidiary of Kroger's that has kept its wonderful personal service, will cook any fowl (and maybe beef or pork, I never asked) that one buys at the store. The only geese available in our area are frozen, and last year and this year I had an out of town trip and then in-house guests, so the convenience was too good to refuse. Jay C cooks the goose (and usually, for most folks, turkeys) in plastic bags. Mine are the only two geese they have cooked. Ada, the cook who does mine, understands that the fat and drippings from the goose are gold. I want them all. Maybe because the breast meat on goose is dark, the breast is not dry and overcooked. The whole thing is pale, but a quick trip into a very hot oven yields a respectable looking bird (goose was chilled when placed in the oven). Last year I used the goose fat to roast assorted root veggies. They were beyond delicious. This year I did the wild rice, equally wonderful, maybe better, and still have all the goose fat (about a quart from one goose) and the stock from the initial bag and simmering the carcass (about 2 quarts), as well as the liquid from cooking the wild rice (about 2 cups). Ahhh, what riches. But I do have to and hate to admit that, although my goose is cooked, I did not do it.

While everyone is celebrating Christmas, I'll be hosting 2 Channukah dinners Sunday and Monday and getting our Weber fired up. Sunday is for one of my childhood friends and her family. Grandkids and Daughters coming on Monday. Looking forward to all the kids lighting the Menorah and reciting the prayers for the lighting. Here is my Sunday Menu: First, Pomegrante Cosmopolitans, wine and beer along with Eggplant Caviar. I always go light on appetizers. Salmon on a cedar plank grilled with a dressing of apricot preserves and horseradish Baked Chicken with mustard and capers sauce Potato Latkes with homemade applesauce and sour cream sides Roasted carrots More wine Dessert will be: Homemade Lemon Yogurt Pound Cake (Barefoot Contessa and easy) Brownies My guest is bringing a desseert made from a recipe handed down from her Grandmother (who came from England). More wine and coffee. I love when Channukah falls on the same time of Xmas. I usually just host dinner on Xmas Day regardless. It's become a tradition in our home.

The best holiday tradition here. I'm of Polish decent. Our Christmas Eve meal is a big deal. The whole family gets together and has traditional Polish Fare, three kinds of Pierogi, potato pieces boiled then sauteed in oil and onions, fish, mushrooms, peas, rice, prunes, olives, candy, wine and soft drinks followed by cookies, nut and poppyseed roll for dessert. Before the meal there is a large rectangular shaped wafer (consistency of communion wafer) everyone has a piece and those at the table break off a piece or yours and you of theirs and eats it, it's called Oplatki. I've always loved our traditional Christmas Eve better than any other Holiday tradition.