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Welcome to Country Squire Radio on Bo.

And I'm John David.

J.D. Hey, Bo. Good afternoon, man. Man, good afternoon to you, Radio on Bo. And I'm John David. J.D.

Hey, Bo.

Good afternoon, man.

Man, good afternoon to you, too, sir.

And happy holidays.

We are like right down in the midway section of kind of that between Christmas, New Year's type moments.

It's the silly season, right?

We've knocked out Christmas and we're kind of catching our breath. And as that, as that meme that goes around the internet says, it's like that, you know, the few days after Christmas and before New Year's, you're just kind of confused and full of cheese. It's about right. Yeah, it's just kind of, it's kind of the general aura or, you know, fog that you walk through.

So, yeah, man, did you have a good Christmas? How was it? I did. I did. You know, it was obviously a very different Christmas this year. Yeah. It was, you know, we just had just, you know, me and the girls and my wife. But it was a lot of fun, man. I can't remember if I mentioned this on the show or not,

but we did a Christmas goose this year, which was...

Yeah, I remember you talking about that. wife and but it was a lot of fun man i think i can't remember if i mentioned this on the on the show or not

but we did a christmas goose this year which was yeah i remember you talking about that yeah is

it was delicious i you know i butcher the thing i mean well i guess you can't use butcher in this

context because otherwise people might take that literally i would love i would love to i had this

mental image of you chasing a goose outside of your house, like, with like a small, sharp object, you know, like. Right. Right. Yeah. It could be, that sounds like a sitcom. No, it does. It does. I'm pretty sure a rest of development did that. But no, no, man, we, I did, you know, it wasn't the worst. Like, in terms of seasoning, I seasoned that bad boy up right. Like, and it was a beautiful, you know, beautiful bird. And, uh, and, you know, everything was going well, but goose, for those who have not cooked it before, it is not an easy, an easy meat to get right. Um, there are various methods, like portions of the bird cook at various rates. Like some people actually pull it out maybe when you got like an hour left to it and then actually carve like sections off. Like you carve the breast off early and then put the whole thing in and flip it upside down. And it's, there's all these different methods. And so I didn't want to try anything overly complicated.

So, you know, I had the meat thermometer going and I tried to monitor it as best I could.

And I did flip it near the end.

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