The first time my in-laws came from Munich to spend Christmas with us, I coasted on automatic and ordered a goose from the local butcher.  I sliced up the red cabbage very fine while browning the lardons(bacon cubes) for sweet-sour  red cabbage, and then scored the brussel sprouts  while thecream cheese and dill sauce bubbled on  the stove.  I stuffed the goose with prune and walnut stuffing, and let’s face it, I embodied my mother preparing Christmas Day dinner for my father.