I'd love to hear more about it.

Ray Ward didn't leave much of a digital footprint. He's cited in
just a couple of articles.

No, he's pretty much forgotten. Possibly some of the
old old Barossans might have a few stories to tell,
but they're aging off likewise, no doubt.

his wife Joan [...] was totally demented

How sad.

It was heartwrenchingly poignant. I'd never before (or
perhaps since, despite my crowd maturing as it is -
(speaking of which, Lilli is looking at one more year of
substantial travel) encountered that huge a disconnect
between appearance and reality. The word Ichabod comes
to mind.

eventually the wine was sacrificed ...
Kevin was too overcome to say anything bad about it,
nor about me for a whole day afterward.

The wine made a profound impact then.

The wine and its circumstances both, I reckon.

+

I've not tasted old goat and certainly not old billy goat.

I have ... once. You don't want too!

I've had old boar and old duck, both pretty gamy,
both almost enough to turn one vegetarian.

Ichabod Crane's Baked Pumpkin Mousse
categories: Halloween, vegetarian, sweet
servings: 8

2 Tb unsalted butter, softened
1 c superfine sugar
4 eggs, separated
5 Tb yellow cornmeal
1 c canned pumpkin puree
1 ts innamon
1 ts ginger
1/2 ts nutmeg
1 c heavy cream
1 pn salt

Preheat the oven to 350F. Butter a 6-c ovenproof bowl.

In a large bowl, cream together the butter and 3/4 c
sugar. Beat in the yolks, one at a time. Stir in the
cornmeal, pumpkin, and spices, then the cream.

Beat the egg whites until they are foamy. Add the salt.
Continue to beat until soft peaks form. Gradually add
the remaining 1/4 c sugar 1 ts at a time, and continue
beating until the whites are stiff and glossy but not
dry. Fold the whites into the pumpkin mixture and pour
the mixture into the buttered bowl.

Set the bowl in a larger pan filled with 1 in hot water
and bake 1 1/4 to 1 1/2 hr, or until a knife inserted
in the center comes out clean. Serve warm from the bowl,
or let it settle on a cooling rack for 30 min and then
invert the mousse onto a plate. Make a jack-o'-lantern
face with currants and serve with unsweetened or
sweetened if you prefer, whipped cream.

betterrecipes.com
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