There is another round of snow moving into Kansas City, only this time it will be preceded by freezing rain. Ah….the joys of winter in the Midwest! The grocery store was full of people all day; this evening the shelves were empty. My refrigerator is well stocked with soup-making ingredients and I have a case of Coke Zero. I won’t starve.


Luckily, I have a 30” x 40” canvas on which a new painting is underway. With the forecast, I plan on spend all day tomorrow and Tuesday painting! I haven’t painted at home for months. I’m really looking forward to it. I haven’t been very creative for the last 2 months. It is time!

The weather has forced thousands of Canada Geese to winter in Johnson County, many of which are hanging out in my neighborhood. I am in one of the last houses in Overland Park. You look out my backdoor and all you see is open fields….covered with geese. They swim and sleep on a nearby park lake and they dine in my backyard! There are times when the sky overhead is full of Vs with the lead goose forging ahead; the air full of their honking . Speaking of their honking, did you know the honk of the female is different than that of the male? Since the female is identical in appearance to the male, I suppose having a different honk makes identification easier. One last note on the goose…they live anywhere from 10 to 24 years…that is, if they avoid hunting season! The oldest known wild Canada Goose was 30 years 4 months old. I’m not sure how they know that, but that is the record. Isn't it amazing what you can find out when you “Google”?

Since I appear to be stuck on the goose, here is a Mario Batali recipe you might want to try if you have a goose breast in the freezer. I know juniper berries are not in most kitchens here in the US, but don’t skip or substitute, buy them and try them.

This goose has a definite European flair to it. The flavors are very German.

Stuffed Goose Breast with Caraway and Apples

Serves: 4 servings

1 large whole goose breast, removed from bone
4 juniper berries, smashed
1 teaspoon chopped fresh rosemary leaves
 1/4 cup olive oil plus 4 tablespoons
 2 tablespoons red wine vinegar
 2 medium onions, chopped into 1/4-inch dice
 3 green apples, peeled, cored and chopped into 1-inch dice
 2 tablespoons caraway seeds
 2 boiled potatoes, peeled and cut into 1/4-inch cubes
 1/2 cup bread crumbs
 1 bunch Italian parsley, finely chopped to yield 1/2 cup
 1 pinch ground cloves
 1 egg
Lay breast out in a non-reactive baking pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours.
In a 14-inch saute pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves, egg, season with salt and pepper and set aside.

Preheat oven to 425 degrees.

Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board, skin side down. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher's twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage.

Spiced White Cabbage
Serves: 4 servings
 1 head white cabbage, cut into 1/2-inch ribbons
 4 tablespoons olive oil from Garda
 1 teaspoon cumin seeds
 2 tablespoons freshly grated horseradish
 1 tablespoon freshly ground black pepper
 1-ounce speck, cut into matchsticks
 Juice of 1 lemon
Boil cabbage ribbons 20 minutes in lightly salted water. Drain and cool. In a 14-inch saute pan, heat olive oil until smoking. Add cumin, horseradish, pepper and speck and toss to coat. Add cabbage and toss again. Cook 8 to 10 minutes until soft and well-seasoned. Sprinkle with lemon juice and serve with sliced goose breast.