THANKSGIVING WEEK

[Mohammed]

I didn't even know I was eating rendered goose fat until I asked my husband what is on this bread and why does it taste so amazing. I guess they put that on bread over there like we use butter or olive oil over here. And then the crusty bread is just simply adorned with some red onion, cheese, slices of grape and a sprinkle of sea salt.

Yep, that's a typical tradition there. We had a little farm full of Ducks and Geese back home, and I remember our little Grand Grandmother taking a chair, grabbing each one of them, stuffing them with corn, then tying little ribbons around their necks so they couldn't puke it out. 2 months of that, cut them, and they took all that fat and cooked it with the stuffed livers. It was like a confit of foie gras! Utterly decadent.

That one on fresh warm bread with a bit of salt, pure heaven and breakfast of my childhood.

Maggot, of course Turkey was a delicacy in Europe. There are none. Unlike Salmon actually, which when you read contracts for hotel workers from around 1920 in Germany, said that it will not be served more than twice a week as staff food. How times have changed.

I myself actually prefer Duck to Goose. Goose only got the fat and liver, but a Duck!! Total perfection all over.