Despite the, um, burning, the cauliflower soup turned out well. Probably the goose fat leftover from Christmas helped. Here’s how it went down—we will forget the slight scorching incident ever, ever happened.

Here’s Part I of the Cauliflower Soup Chronicle:

That’s the beginning, outside of the cauliflower: goose fat and Prague ham. There’s a QUART of that goose fat, rendered from the goose I cooked over Christmas, five days before my wedding because I wanted to—what? impress my date with my cooking? give myself a nervous breakdown? Anyway, I discovered why goose is no longer as popular as it once was. It’s fabulously delicious, but it cost $65 to feed four people, with nothing except the fat and a couple of quarts of stock to speak of left over. Of course, that fat is reason enough, I suppose, so I shouldn’t complain. And the meat was great. And it took two days to prepare. And it was like one giant turkey thigh and some roast beef rolled into one. And I’ll probably do it again.

Okay, I gotta work on the mailing list for Fred’s art show in March, so I’ll have to finish this saga tomorrow.