As Cook-In-Chief, Obama chose a goose, a predictable approach favored by Lord Keynes, a connoisseur noted for his blue-plate economy, not Sunday dinner.
On the outside it has the features that look like what our Chef says it is. Seems a reasonable conclusion…must be a goose.
Then, as the many vested voices negotiate the ingredients for the sauce, the goose gets stuffed with a duck. Obama promises a fine meal.
Yet who will feast on this canard with the executive financiers at the banking table is somewhat sketchy. And to finish the evening will it be another round of that clever game of Snakes and Ladders?
Further stuffing is a matter of taste. Even courage. Will it be a guinea hen, partridge or a quail? Naturally, great chefs protect their secrets so we are barred from the kitchen.
In rapid succession the goose is plumped up behind closed doors and stuffed quickly with all three. Fortunately, no other sous-chefs have lobbied for their favorite bird in the hand.
But wait. There’s more. Unknown quantities of fruits and nuts fill the remaining spaces.
Is there a recipe, you say? Management regrets … but they will look into it.
With the production complete, this goose is now ready for its public dressing. And what a magnificent goose it is, we are told, as it squats proudly for all to witness.
Did I miss the miniature American flag adorning the tiny skewer holding everything together?
Surely this will be a veritable feast. Anticipation of the end result outweighs the prospect of over-eating.
But no need to curb our excess. This goose will last long enough for the next generation to savor.
Copyright 2009 William M. MacKay
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