We have two dear farming friends, a father and son, who have allowed us a very special glimpse into rural life. Over the last six months we have visited almost weekly, and seen lambs, goslings, poults, calves, chicks, native birds nesting, and all manner of surprising and wonderful things. The children have milked a cow, fed chickens, bottle fed calves…. and “borrowed” baby turkeys to look after.
How do you thank someone for sharing their lives so unstintingly?
As I have followed the farmers and my children around the farm with my camera, a photobook record of our time there was one thing that came to mind.
Of course, we then needed a dinner to present it. 
I love entertaining, though some of those skills were a little rusty. The addition of four children to the mix of planning and preparing something special is…… certainly different!
It was great that the Chicklette is now old enough to enjoy helping with details. She illustrated the bottom of each handwritten invitation with a scene of geese and goslings, and the back of the envelopes were illustrated to match.
On the day, Miss 11 gathered the jasmine to decorate the table, and Miss 7 helped to keep Blossy from exploring the table once it was set.
Our Menu?
❦
Elegant Wild Rice Soup
❧
Roast Goose
with Prune and Apple stuffing
❧
Creme Brulee
❧
Selection of Cheeses
❧
Coffee and Chocolates
❦
A big thank you to Dandelionmom for sharing her Elegant Wild Rice Soup recipe. ((Hugs 
))
Having never cooked roast goose, or goose of any other description, I went to the font of all wisdom: the Aussie homeschool forum Kind ladies raided international recipe books, spoke to European relatives, and provided me with some valuable insights into the complicated world of …stuffing.
That’s right – stuffing.
I don’t eat it.
Stuffing so inevitably contains wet bread. It’s not my cup of tea, folks! But one of the ladies suggested that stuffing the goose with apples and sultanas is very nice. (no bread – yay!) So, I decided to experiment a little, and fried some apples, bacon, onion and pine nuts, the day before.
Just before roasting the geese, I added prunes which had overnighted in fresh orange juice to the stuffing. The result was sweet and fruity, with a little sharpness. I would absolutely eat that again!
The goose was delicious, tasting rather more like a smoked beef with a fine grain texture to it. I read maybe (at a conservative guess..oh, say…) a million different articles on how to cook goose, but in the end went to the farmers who raised them, and the recommendation was to put them on a rack in an oven dish, with water below, cover the whole business with alfoil, and leave in a low oven for a few hours.
I trembled at the thought. Wouldn’t the skin be soggy and …bland looking? It was sounding more like poached goose than roasted. But the birds were young, the meat fell off the bone in all it’s smokey deliciousness, and the skin was lovely and brown. Mmmmm!
How to serve roast vegetables for twelve people while my oven was full of goose was the next challenge. We had three of these little ovens going;
And dessert?
Our family has a tradition of multiple dessert courses. It is really Mr BB’s fault. In this case I was happy to indulge him, as the creme brulee leaves a LOT of egg white to deal with. So…
Pavlova!
Ah, it was a thing of beauty. It should have made me famous.
Glorious, yes?
So full of promise!
I left it to cool in the oven; came back delighted, only to find that the part you can’t see at the back, was burned. At that point I thrust aside my serene, in control, Martha persona; cursed that electric oven for the vile fiend it is, and mourned and lamented the loss of both my pavlova, and my old gas oven.
I decided that some days, one dessert course and a cheese board is an adequate sufficiency.
Mangoes, blueberries, strawberries… and a dusty goose!
I always like to have something chocolately to finish, and yet, if your guests (particularly on the days when both dessert courses are sucessful! ) are sated, it seems wrong to have those chocolate yumminesses go to waste.
By presenting them wrapped, to each guest, it gives the option of enjoying them with the coffee, or taking them home: and even with just the one dessert, several opted to carry them home.
I had a lot of fun (despite my ruinous pavlova, sob!) and it reminded me why we used to entertain often: it is so pleasant to gather family and friends, and to share a meal and conversation together. 
November 14, 2009 at 10:34 pm
WOW!!! That meal looks glorious!
“even with just the one dessert”
I don’t even care how it turned out in the end–that is one triumphant pavlova! (admit you ate off of the unburnt end later
)
November 15, 2009 at 5:21 am
Joi, you are amazing and a card to boot! (there’s some more research for you!) By golly goshy goosey, I wish I were able to offer you a farmstay and be rewarded with a both delicious and beautiful looking meal like the one I am imagining from reading this post! Almost makes me want to try cooking a goose myself, but thankfully I have been privvy to a small glimpse of the preparation of this magnificant meal via AHC, so shall pass for now…
November 15, 2009 at 8:16 am
Dandelionmom, I allowed each of the three big girls one mouthful of my poor pav, and then it went unceremoniously to the bin (Mr BB was scandalized!) But the burnt flavour was all the way through, and …that baby was HUGE. Way too much sugar for little girls, in the thinking of this mean mama!
Missy, I imagine cooking one goose, for your own family only, would not be quite so traumatic. Of course, if I had a sensible thought in my head (it would be lonely
) I would have bought an extra goose and tried it out on just us here at home, first.
How much hysteria would that have saved? It amazes me sometimes that all my best (read that as “sensible”) ideas arrive only when they are redundant
Thanks for visiting
November 15, 2009 at 2:30 pm
Thank you so much for sharing that delicious looking stuffing! I absolutely loathe soggy bread and herb stuffing, so I shall try this one in the future. ☺☺☺
Blessings,
Jillian
November 15, 2009 at 3:47 pm
The dinner and the table setting looks absolutely glorious! Well done! What a feat, preparing so much yumminess!
I hope the goose was not one of the little cute fluffies you have previously shown us photos of??
(I think it was baby goose, or maybe they were baby chickens)… anyway, God gave us these things for our sustenance no doubt, lol.
I am sure it was a dinner your lovely guests won’t forget. How special!
November 15, 2009 at 3:57 pm
Wow, I am gobsmacked- the table setting, the food, the sheer elegance of it all…how simply beautiful.
November 15, 2009 at 7:04 pm
Jillian, it’s good to know I’m not the only one with a wet-bread-stuffing aversion
Fruity/nutty/bacon was such an improvement!
I had planned to try a macadamia and mango stuffing for one of the geese, and the prune and apple for the other, but when I saw how much room there is inside the goose (!) I realised I hadn’t allowed enough mango to fill both that enormous cavity, and still garnish the brulee without stinting.
But I’ll be trying mango and macadamia next time
Oh, Amanda! Now, don’t be talking about cute fluffinesses and sweetie, darling babies in the same post as my goose dinner!!!
Yes, I have posted pictures of adorable baby geese from the same farm – but we are NOT even going to think about that!
I told the farmers that when they gave me the geese, they had to look like they came from a shop… (’cause, if they come from a shop, they are not cutie-pie-pie geese, they are just..meat from the shop.) We can’t afford to delve these matters too deeply, or I will start thinking vegetarian thoughts…
You know where that leads.
Barley green, anyone?
Susan, thanks for your kind words.
Dare I say it?
This kind of entertaining is the only thing I miss about that certain time of year which I now spend camping
November 15, 2009 at 7:27 pm
Oh Mrs BB, I’ve been sitting here salivating over your gorgeous culinary post. Move over Pioneer Woman – I think Mrs BB Cooks should be on our shelves soon??!
Shame about the pav. That’s always a fave at our place too.
So did your guests like the photobook(s)?
Fee
November 15, 2009 at 10:04 pm
Hello lovely Fee,
Yes, they did like the photobook! I had been a bit concerned lest they not be so excited about pictures of cows, pigs, chickens, and all the things they see everyday, because, as Mr BB pointed out, they are no novelty to farmers.
But they were very pleased, and I hope it will be something to appreciate more over time, as I don’t imagine it would occur to them to take photographs of each other very often.
November 16, 2009 at 11:07 am
well what can i say.
Cooking in a professional kitchen is nothing like cooking at home.
you’re very brave to even try it.
especially with such a complex dining experience.
if a burned pavlova is the only negative.
.
i say, congratulations.
November 16, 2009 at 3:37 pm
Oh, that is just absolutely gorgeous! those folk must have been thrilled. It is lovely for your girls too. We love having friends over but even when the kids do place cards etc. it is never so beautifully decorated!
And hey, you just proved you can entertain like that at any time of year (when not camping
November 16, 2009 at 8:29 pm
lovely pictures – mouthwatering
November 16, 2009 at 10:14 pm
Mr North, thank you. There certainly are limitations attempting such a thing at home, but in this case the greater peril was as a result of not knowing my fowl.
It may have been easier with a little British cheffy to guide me, yes? (Where were you when I needed goose assistance!?)
Ruby, lol! Oh, I will have to share some of my “Christmas” camping menus sometime…
Vimal, thank you!
November 22, 2009 at 3:40 pm
I am so impressed. I, too, love to entertain. I can cook a tasty meal, but my presentations fall short.
Your table was set so beautifully. Do you put everything out before the guests arrive? Any tidbits? I’m hosting Thanksgiving and would like to make it a special day.
November 22, 2009 at 6:15 pm
Hello Tami,
I don’t know much about Thanksgiving. Over here, we.. um, we.. ahem, we just be thankful all year round? (cough!)
Do the “house and home” type magazines carry recipes and features about thanksgiving at this time of year? That is a good place to start for ideas of presentation. Sometimes the tables are overloaded with decorations (for us at Christmas), and I think it looks a bit much, but you can take from the pics the ideas that you like.
For me, the simplest thing is a monochromatic white – my standard setting – which I accent with a colour; using ribbons around the chocolates and candles, sashes on the chairs, etc.
The place cards generally follow the theme of the event (Christmas was Christmas trees, stars, or angels) and in this case, it was the goose. I don’t know what sort of symbolism is used with Thanksgiving, but you can choose a place card design to match, or use little, individual gifts with tags to mark the places. At Christmas we used to make bonbons with decorative names, or fill small, organza bags with chocolates that match your colour theme, or sew little, individual stockings – again, to match the accent colour and fill with chocs or perfume/cologne samples.
I actually like to set the table the night before, as I find on the day I have enough to stress over without last minute table cloth ironing, or polishing cutlery.
When it comes to presenting your food, think of the same elements and principles of design you would with any art project;
http://www.johnlovett.com/test.htm
A variety of texture and shape, a contrast of colour, a balance of perceived weight..
I don’t put food out before guest arrive, usually. If I am serving several courses, I want those people to be hungry!
I also find it difficult if there are children present, as they are inclined to fill up on the starter foods, and that makes it uncomfortable for everyone if the parents then actually expect them to eat the meal when it is served. I prefer to have at least the first course ready and waiting (easy if it is soup or salad) so that there needs be no great delay when everyone has arrived and settled before the meal can be served.
On a day such a Christmas, when you are waiting for several families to arrive and they may come a long time before you will actually be serving (I’m just imaging thanksgiving could be like that? An extended family thing?) I will put out something light that is not too kiddie addictive (definitely not chips and lollies – or crisps and candies for your foreign self
) In such a circumstance, or in the case where some of the ladies may be arriving well before time to help at a large gathering, I will put out dip with cut vegetables, and maybe some fruit. It’s enough to stop you starving, but not tempting enough, or filling enough, to put you off the dinner.
Of course, the thing that will make it most special is the love you have for your family and friends.
If you greet them warmly, offer them a relaxed atmosphere, and feed them something you’ve made yourself – they will find it special!
That may sound too obvious, but in the bustle and stress of doing your best on the day, it can be tempting to focus on the task at hand, and forget to enjoy yourself.
If you post your plans, or a Thanksgiving report – please come and leave a link here
I hope it goes well for you!
November 23, 2009 at 11:54 am
Thank you for the tips and ideas. I think my biggest problem is getting started too late. I only have enough time for making the food, not setting it out in a pretty fashion.
Tami
I am going to have the kiddos start the table decorations/place cards tomorrow. I’ll try to remember to take pictures and do a post.
Thanks again.
November 24, 2009 at 1:21 am
Oh my! After seeing your thank yous,I wish I had a farm!!!!
November 24, 2009 at 6:17 am
Tami, starting early makes a huge difference to my stress levels. Whenever I have a moment of quiet rest, I’m inclined to make lists. (Sometimes, I can be guilty of more list making and planning than actual doing!)
But it helps when the day draws closer and my brain gets a little scrambled with preparations, to go back and read what is still left to be done, and in what priority. It saves me getting distracted by the non-essentials.
With two days to go, I would be checking that the napkins are all ironed/folded, deciding what dishes I will be using to serve which food, tying bows on my candles, delegating some cleaning tasks to the children, and making dinner for two nights (because the night before is nice to have a night off regular dinner making!)
Ah, the fun!
November 24, 2009 at 6:19 am
Burstmode, if you had a farm, I might just find myself wandering over to Texas for a visit. In winter maybe.
November 24, 2009 at 7:49 am
from whence do you come???!
you’re like a fairy-tale mom…
my jaw’s on the floor
With delight. You know, I’ve seen Your gravatar over at Kokot’s place and have read and enjoyed Your comments but for some reason never made it over! THANK YOU SO MUCH for walking into my room today and gifting my grandly! And wow. Thank You for sharing this slice of Your astoundingly beautiful way of Being. Cheers and Namaste.
November 24, 2009 at 3:57 pm
Hello Bliss!
The pleasure has been all mine.
When I write for myself, I am beset by a thousand doubts and fears regarding form and expression and tone and blah, blah, blah..
When I echo some other soul’s work, and the text wanders, or weakens, or commits any variety of the myriad of poetic crimes, I am blessedly, deliciously, free of responsibility!
So, you see, the gift was really yours in the giving, and all mine to enjoy!
Thanks for letting my play: I really had a lot of fun with it.
It was lovely to have you visit here.
November 24, 2009 at 4:02 pm
Hello!
I feel honoured that you stopped by my blog, dearest! *giggle*
That was awfully delciouse for the drama queen appetite, and those photos! My goodness you should have seen me gobbling them!
Blessings,
The dear Meggie Eggie
November 24, 2009 at 4:27 pm
Ah, my wee Meggie girl!
Of course I am a dedicated follower of your blog! (you’re on my reader; my blog surfer
)
Every so often the temptation to wander over and drop a little grown up, serious, mature, sober, pondering on you, overcomes me. (cough!
)
Thanks for your Megalicious visit, most esteemed among young dramaturges!
January 8, 2010 at 10:24 am
I am so very GLAD that I read this on a stomach full of baked sweet potato and very very tender pulled pork barbeque.
January 10, 2010 at 9:25 pm
Eva, I’m not sure what a pulled pork barbeque is, but baked sweet potato is my ultimate comfort food. (well, if you don’t count chocolate
)
January 11, 2010 at 12:08 pm
Well BB, pulled pork is pork so tender that it’s falling apart and is not in big chunks–looks sor of shredded but not ’shredded’–mm and it’s been seasoned and smoked with real wood and fire–at least the stuff I consumed last claimed to have been. Hmm..chocolate–dark chocolate is always good…sigh…food, glorious food…where’s the Tart of the Arts Chef to cook for us???eh??? chocolate mouse anyone?
January 14, 2010 at 7:12 am
Hmmmm, Eva, I don’t think we have something here that fits your description, though it sounds delightful!
Yes, dark chocolate…good to meet a soul who appreciates fine things… as for the TotA, wouldn’t it be grand to have a blog party where he could display his culinary talents for us? (In a manner where we could fully appreciate them!)