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jenny lucas Online
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- Posts: 9648
- Joined: Mon Oct 07, 2013 5:39 pm
Thu Apr 06, 2017 12:03 am
For me, it's goose fat. My husband discovered the joys of Geese at Christmas, and for the last few years of his life that's what we always had (We also did a turkey crown for my then quite young son, who only wanted completely 'white' meat, and for my MIL who was not going to eat 'weird stuff' at Christmas!). Anyway, as anyone who has ever cooked a goose knows, you get VAST amounts of goose fat off them - far more than you can use in that single cooking session.
So, I used to get about half a pint of spare goose fat which I froze, then saved to baste the next year's goose with roasties etc etc.
But, one year, my husband died of cancer before Xmas. I never did re-use that goose fat from the previous year. It's still in the freezer I believe. It's probably rancid by now. I guess at some point it will have to be chucked. But I can't bring myself to do it.
(I also have, in the back of the fridge, and this sounds really weird, I know, the last unopened mini carton of apple puree, which was all he could eat in his final days. Again, I couldn't bring myself to chuck it. Chucking it will tell me that he is not coming back, for certain. So I just don't do it.)