I think it's time to discuss goo. Sometimes it's called gravy, sauce, or maybe even au jus, but my friend Bill on Veranda calls it all "goo". Ok, Bill isn't a fan of goo. He will sometimes taste it, but make no mistake, he doesn't want it on his food. He doesn't like to physically mix his foods, but that is another discussion.

Cruisers really don't like to toss out leftovers. We go to great pains to provision and wasting food is not in the plan. So, we try to be creative with our leftovers; thus the evolution of goo. I'll give you a very real and recent series of events. Let's use that large lobster taken a few days ago. Its first performance was as pure unadulterated lobster meat. Its next life was that of lobster sauce over pasta where it was joined by: basil, garlic, yellow peppers, olives, mushrooms, onions, Italian spices, and crushed tomatoes...wow that was good goo! This morning, that goo was thinned a little and spooned over the top of poached eggs for"Eggs Benedict Italiano Langoustino"...yummie goo. Its next incarnation will be as an appetizer with garlic bread slices as it is thickened with more onions and olives...can't wait for that goo.

So I think Bill is clearly missing out with his mistrust of goo. In fact, I'd have pictures of all those goo products if they weren't so good that we dove in before a picture could be taken. I guess I need to do better advance planning for my future goo offerings.

Maybe I'll remember in the future...