How are festive preparations going in your corner of the world? We are on track here in Pisa, despite a most enjoyable 24 hour flying visit to Budapest, Hungary last week. Thank you to my hosts and what a beautiful city! (image from

En route, I was catching up on emails and noticed a post asking for more information about what to do in Misinformation cases – here is a link to my lecture presentation on this area of bridge law.

Now to the shopping. Actually, it is a tale of pursuing my great love of food from all over the world. When I travel, I love to try local tastes and then I figure out how to bring the experience home to my family kitchen. This trip I returned home with a goose!

The preparation was a family affair – it’s handy having a sailor in the family!

With masterful precision my stuffing of onions, celery, sour apples, chicken liver and croutons was safely sewn sealed into the 7kg (average size 4.5-6kg) bird. After we basted our goose with a cream of lard, rosemary, sage, garlic, salt & pepper and of course the ever handy extra virgin olive oil, we roasted her for 2 hours at 200 degrees in the oven.


We’ll have to wait for my other travel acquisition - goose liver terrine needs 15 days refrigeration before we can eat it.