It was just us for Christmas Eve and Christmas, so as a way to make dinner special, I had the adorable idea that we (aka Matt) should cook a goose, and I'd make a plum pudding, and we'd be all English Christmasey. Matt remembers the Christmas goose that his close German friends made once as being one of the best meals of his life. He got their recipe. I don't know what went wrong. Maybe German geese are different than what we have here? The meat was dry and tough, and the skin never crisped up. Matt couldn't decide if he overcooked it or didn't cook it enough, like maybe he was supposed to cook it so long it fell off the bone. I have no clue. All I know was it was gross, and I was very grateful that we also had potato gratin.
|The moment before our goosey dreams were smashed.|
My chocolate chip cookies flattened out. Anyone know why that would happen? Does the type of baking sheet make a difference? Temp of ingredients? These were Toll House, and they've never done this for my Mom. I notice this with a lot of my cookies lately. I suspect the baking sheets.
Growing up, my Dad always made lasagne for Christmas. We call it his "Never again, Margaret" lasagne, because that's what he'd call out to the house, in general, and my mother, in particular, as he tired of dealing with sauce all day. He threw in a little bit of this and a little bit of that, and I try my best to duplicate his "recipe" every year by scrolling back through 25 years of memories.
I can tell you, though, that THIS never happened when he made the sauce...
Then the aluminum foil ripped the cheese off of the top layer of lasagne. I forgot to stick toothpicks in to keep it raised. Woops. This is the point where I started to laugh, and gave up on any thought of baking a pie.