We are in Omaha for Thanksgiving, which means Sam and I are doing some serious shopping. Most girls prefer shopping alone or with girlfriends, but I always make the best purchases with my husband. I don't know how he does it, but Sam can pick out a pair of shoes from 20 yards away that, once I've tried on, I can't live without.
One of our requisite stops in Omaha is Whole Foods, one of many stores that we don't have in Fayetteville. The wine and cheese section was packed with shoppers gleefully downing free samples, and we eagerly joined in. One of the platters held "goose mousse" on a wee cracker. I have never had goose pate, but it has been on my list of things to eat if ever faced with the opportunity. I handed a cracker to to Sam and we popped it in right after the Manchego.
I offer the following taste experience as a public service announcement, in case any of you are thinking about classing up a holiday party with some pureed fowl. Imagine, if you will, a whole, unwashed goose - feathers, poop, and all - put into a blender, chilled, and spread on a triscuit. It was a real effort to get it down, and as I searched desperately for a complimentary swish of Beajoulais, Sam's pained gaze met mine. "What do you think?," he asked. "About the goose?," I replied. "I really wish that hadn't happened."