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06 January 2006 @ 12:01 pm
Happy day  
Today I am making stock from the leftover goose bones. Does anyone know what I can do with several cups of rendered goose fat? I can't imagine needing that much fat in any recipe. How do I get rid of it? Throw it out? Bury it? How long does it keep? If I were back in pioneer days, I'd hang on to it, but it's taking up too much room in my fridge.

I found out this week that the closest public library to me is 8 blocks away. I love where I live.

I'm going to cash some checks, then go buy myself some brie. I've been craving brie for a few days. Mmm, brie. :)

Tonight is my first performance of Moulin Rouge as part of the shadow cast. I don't have a whole costume, but I'm going to try and throw together a ruffled underskirt and wear it under one of my renfaire outfits. That should work for now. I don't have to do a whole lot of dancing, just be vivacious and engage with the audience.

Rob is teasing Saffie with a marabou pen while he listens to his ipod and sings along.

I am downloading up through ep 8 of s2 Veronica Mars. Soon, there will be viewage!
avoidingnemoavoidingnemo on January 6th, 2006 09:16 am (UTC)
Your day sounds awesome. I on the other hand am stuck at work. And will be here again tomorrow. GRRRR

Don't be too harsh on the first few epis of season 2 of VM. It gets SO good as the season progresses. Lots and Lots of angst for you to love!

And what did you think of s1 as a whole? I never heard. I know you love Logan. And well, honestly that is good enough for me! Hee.
(Anonymous) on January 6th, 2006 09:33 am (UTC)
Goose fat makes fantastic crispy roast potatoes. :)
Kitarrakitarra on January 6th, 2006 09:45 am (UTC)
Goosefat will last for quite a while. As a matter of fact, it was used as a preservative itself and will last for months. And can be used like bacon fat. It carries with it the flavor of the roasted meat and like any fat makes things crispy and yummy!
R Reid Myersmalawry on January 6th, 2006 09:50 am (UTC)
Yeah, use goose fat for potatoes. It's also good for cooking cabbage. The best thing you can do with it is use it to confit--confit duck legs, goose legs, or even chicken or rabbit legs. Mmmm, confit.
Pouncer: Audrey Hepburn Iconthepouncer on January 6th, 2006 03:57 pm (UTC)
You can make confit!

Or giant leek and potato rosti!

(The FoodTV site isn't loading for me fast enough, so I have no clue what those recipes involve)
Spam: books and suitmadbodger on January 6th, 2006 04:24 pm (UTC)
Make soap?