And still the goosie goes on

So I have all this lovely goose fat, which as we know is yummyscrump for roasting potatoes. What I'm wondering, though, is how else I might splendidly use it. I don't really have enough for a pot of confit, alas; but in any case, I'm thinking of more general uses. F'rexample, I came home this morning with a lovely piece of skirt steak*, which I am browning for tonight. Is it wasteful of me to be browning it in goose fat, or will that make a blessed contribution to the complexities of flavour...?

I did also come home with small quantities of various rices, for purposes of playing with the new toy. And yet, and yet - we are not eating rice tonight. This is because I am an Imp of the Perverse, and I want to make beef stew in a pumpkin. Because I can.


*The word "steak" is added here purely to obviate and head off at the pass any tendency among my readership to go "fnar, fnar". Or local equivalent.

An eternal verity

I have scotch'd the snake, not killed it cleaned out the interior of my pumpkin, and am once again driven to wonder whether it is in fact physically/emotionally/politically possible to undertake this great task without scattering pumpkin-seeds all over the floor, and membraneous strings all over everything...?