Frozen Fingers

I've just finished vacuum sealing the leftover vegetables. I freeze them in portion sizes then, once they are frozen, I decant them into vacuum bags and seal them.  I find this a little easier than trying to vaccum seal them unfrozen., because I can get them a uniform size and thickness this way (and they don't accidentally warp when in the freezer).   The down side is that I then have a mountain of tubs to wash, and very frozen fingers. 

DH is taking the last of the goose off the carcass today, and we'll be having Goose Rogan Josh for dinner.  I'm going to make some stock with the goose bones - although I'm not quite sure what I'll use it in.  Maybe I'll freeze a bit of leftover goose as well, and then I can use both for a Goose Risotto.   We'll see how much we have.

I made a very acceptable Disaronno Sour last night.  I'd bought some pasteurised egg whites (Two Chicks) specifically for making sours. We're buying eggs at the moment,  so I don't really want to use them for making cocktails.     The first Disaronno Sour I made, on Christmas Eve, was OK but not great.  Thinking it was quite a sweet alcohol, I missed out the sugar syrup - and that was a mistake.

Yesterday's was very acceptable.  I dipped the rim of the glass in almond syrup and then crushed almonds, and that worked well.  Not as well as the maraschino that I'd had when we had dinner out last month, but quite well.

I shall be making it again. Probably this evening.

Not sure it goes with curry, but I don't really care.