Matt, beautifully turned goose! What did you serve with it?
Our Christmas dinner was cassoulet, simple and ultra savory . A couple of bottles of 2006 Grange de Peres and Brancia Il Blu (not traditional but truly excellent) to wash it down and all was well with the world. Some chocolates, baumkuchen from Huntington Beach and bubbles finished us all off.
We had one total kitchen error on Christmas eve. The girls asked for a fondue and I cocked it up. Despite the right ementaler, gruyere and even a little compte for zing, I mixed in too much cheese at once into wine that I got two hot and the result was a clumpy mess. The taste was great but the texture was nasty.
So it goes, you win some and you loose some.
Merry Christmas all,