Lea Wait, here, preparing for the first Christmas in years when several of my daughters will be here in Maine. That’s good, and a reminder of years when they were growing up and I prepared for Christmas all year. But it’s also a sad reminder that this year Bob won’t be here to share the holiday. A time for memories. So today I decided to share a post I wrote several years ago.
My husband Bob and I live far from daughters, brothers, and sisters, so we spend our holidays cozily together in Maine, dependant on telephone calls, Skype visits, and email to tie us to family and friends. We’ve developed our own way of celebrating.
We both love cooking. And eating. (No doubt too much the second.) And careers as an artist and a writer aren’t exercise conducive. So after the holidays, each year we become Spartan, and we diet. Atkins, usually, and usually for several months.
But before that, we have one last adventurous meal.
Last Christmas, we discussed our options for several weeks. (The decision is, of course, at least half the fun, especially if made while sipping wine and lingering over an assortment of tempting cookbooks.)
And last year we decided to cook a goose.
Neither of us had ever done that before. And, after all, Christmas goose is traditional. Dickens, among other authorities, says so.
We knew just where such a perfect fowl could be obtained. On a small hill on Route 90 (also known as Camden Road) in Warren sits an enticing shop called Curtis Custom Meats. Although Curtis specializes in cuts of beef, lamb and pork (perhaps plebian elsewhere, but not here, where they raise and butcher their own), Curtis Meats is also the place for obtaining chicken, turkey, quail, and duck. Goose? But of course.
I was doing a signing in Camden, so I was the one appointed to pick out our goose. That day they had half a dozen. I’d never bought a goose, so I was a bit dismayed by two facts. First, geese are much longer and skinnier than the turkeys and chickens I was used to cooking. Second, they are MUCH more expensive. (Think $50 instead of $12 for a similarly sized turkey.) I’ll admit I almost chickened out right then. (ouch)
But we’d decided on goose, so goose it was.
I choose one and he (she?) came home with me.
The next step was pouring through cookbooks again. How to cook our goose?
Perhaps overly influenced by several viewings of Julie and Julia, we decided Julia Child would be our authority. She informed us we would first need to steam our duck in a covered roaster to render the fat.
We did not own a covered roaster.
So the weekend before the big “cooking of the goose” we headed out for one of the most complete kitchen supply stores we knew of in Maine — The Well Tempered Kitchen in Waldoboro. The owner kindly told us covered roasters hadn’t been made in perhaps thirty years. “But,” we explained, “Julia said!” “You could use foil,” she suggested. Several other helpful customers chimed in with similar suggestions.
“Have any of you ever cooked a goose?” we asked. No one had.
In lieu of options, we decided foil would have to do, although it didn’t fit Julia’s strict instruction for a “tight cover.” Her next command was titled, “Surgery.” I won’t bore you with details other than to confirm that, yes, a goose contains a great deal of fat. I felt as though I’d applied about twenty layers of suet to every part of my body that came near that bird. Surgery was followed by Seasoning. Trussing. Steaming. Braising. Roasting. And, finally – Browning. Gravy and Carving finally followed.
The entire process took longer than Julia suggested, and required a great deal of checking along the way (which probably lengthened the cooking time, since we did more than the usual oven peeking and temperature taking.)
Julia also decreed that the only acceptable stuffing for a goose had to include prunes, so we made her prune and apple stuffing with sausage. We had our doubts about it in theory. But it turned out rich and spectacular.
Results? The goose was good, but, we sadly decided, for us not really worth the time and money we’d spent on it. (That stuffing was fantastic, though!) We saved the goose fat and liver for other experiments, other days, so considered those bonuses.
And – we do recommend goose for the holidays. Or – for one holiday, anyway! It was fun.
This year we’re having filet mignon (from Curtis Meats) smothered in mushrooms and a goose liver and port pate´. (Hmmm …. wonder where that liver came from ???!) Served with champagne, of course. (We believe champagne goes with everything. We’re very flexible when it comes to champagne.)
Merry Christmas!
Marcus Junius Brutus knifes through your lower back and you want to drop to your knees but you can’t because you know if you do you won’t be able to get up again. Then a dull throbbing ache takes up residence for a few hours until you bend over to pick up a cat toy and do it all over again.
was rejected seventeen times before it found a publisher. Mosley has published more than forty books, many of them bestsellers, but even he gets rejected sometimes. The book was, judged by different publishers as too political, too strange, and goodness knows too what else.

Next week at Maine Crime Writers, there will be posts by Kaitlyn Dunnett/Kathy Lynn Emerson (Monday) Sandra Neily (Tuesday), Kate Flora (Wednesday) Dick Cass (Thursday), and Lea Wait (Friday).






Now, here’s the secret. That first book (which the following year was a finalist for a “best first mystery” Agatha Award,) was very loosely based on a classic British mystery scenario: a group of people isolated in the country, a murder or two, and only hours to solve the mystery. My “country” was a weekend antique show in New York State.


but these are some of the reasons I feel the joy of gratitude this year.
gratitude. It’s the idea for a new book that flitted into my mind a few weeks ago then wiggled and wormed into something amorphously plot shaped before falling apart. Being too dark and more importantly stupid. Though stupid may sometimes sell it’s not something to aim for. But never say dead and buried to the determined spawn of the muse.
sleuth—investigates a crime, usually murder, to uncover and catch the criminal. There may be other murders/crimes along the way to the solution, and the sleuth may face danger toward the end. To further confuse the issue, a mystery novel can contain suspense, and a romantic suspense novel can contain mystery.
wants the reader in suspense wondering what will happen next and how this tangled plot will work out. Suspense novels and romantic suspense novels may involve mysteries as well as a suspense plot. The “suspense” aspect in this case means the characters are trying to stop what the villain intends to do—blow up a dam, kill the president, poison donors at a charity dinner, smuggle diamonds out of the Smithsonian Museum of Natural History—something involving high stakes. The characters may not know who the villain or villains are and then we have a mystery too!
In my Task Force Eagle series, the heroine of Always a Suspect wants her name cleared in the death of her husband. The DEA agent hero is undercover as the P.I. she hires so he can investigate the husband’s drug connections. Attempts are made on the heroine’s life as the hero is drawn to her, and the villain’s identity isn’t revealed until the climax on a Maine ski slope.
are on the run, suspected in a bomb explosion at an embassy. So the hero must foil their pursuers and protect the heroine while trying to uncover the identity of the bomber. As you see, this book has both suspense and mystery. At the same time, my hero, a DARK (Domestic Anti-terrorism Risk Corps) officer has cut himself off from his agency for other reasons, so they’re hiding from them as well.
covering a serial killer known as The Hunter, embarks on a canoe and camping trip to keep a promise to her murdered friend. She and the ex-Major Leaguer turned Maine Guide must use wilderness skills to defeat the killer. The reader knows the Hunter is the killer but not his identity until later in the book.













