The following specially trained feature has been reprinted from ”The Courier-Times” magazine “HER” magazine Spring 2026 edition. By: Blaise Doubman

“The Adventures of Sir Quacksalot, with Recipes” 

Hello everyone! My name is Sir Quacksalot! I first joined this place on July 31st, 2025. I have made so many new friends since I have been here and everyone seems to be so nice! There is Whitney Gooseton, who belongs to Blaise’s friend Shellbee Wayman and there’s Beaktrice who is owned by Blaise’s friend Carolyn McRoberts Harvey and so many others that you may see right here in this magazine! There are some scattered all over Kennard that he knows! Up on 234, across the street from where he lives, down the road from where he lives. There are geese like me all over the place! I have learned a lot since living where I do. First off, cars! Cars, cars, cars, so many cars and they go fast! Also, weather. A few months ago it was so hot I almost melted. Now, it is so cold, some nights I can’t feel my legs! Also animals. Cats everywhere! No matter the time of day or night, weather or anything. Cats running around and meowing. Food! There are so many delicious smells coming from the home where I live! Blaise must really be hungry for him to fix so much food and so often! I haven’t had any yet but I have had several smells and they are mouthwatering! Oh and clothes! I have been introduced to so many clothes! Raincoats, knitted costumes and more! It’s been so fun! If you happen to see me or some of the fellow Geese I have gotten to know over the months, please honk or stop and say hello! I am always open and willing to make new friends. Thanks again for letting me introduce myself to you and hope to see you again in the future! 

Below are pictures of “Sir Quacksalot” in various forms of dress and undress LOL

In order – 

Naked

Raincoat

Thanksgiving Turkey

Christmas Santa Claus 

COOKIES:

• 1 1/2 cups unsalted butter, soft
• 2 cups white granulated sugar
• 3 large eggs
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups cake flour
• 2 cups all-purpose flour

GLAZE:

• 4 cups powdered sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon meringue powder
• milk or water to thin (about 1/2 cup)

INSTRUCTIONS

• Preheat oven to 350 degrees or 325 convection and set rack in center of oven. Line baking sheets with parchment paper and set aside. 

COOKIES:

• Mix butter and sugar in the bowl of a stand mixer or large bowl until smooth. 
• Add eggs and vanilla and mix until blended well.
• Add dry ingredients to the bowl and mix on low, pulsing the mixture a few times, and scraping down the sides and bottom of the bowl to ensure the ingredients are mixed well. 
• Generously flour a clean surface and rolling pin. Divide dough in half. Roll 1/2 of the dough to about 1/4-inch thick. Cut cookies into desired shapes. 
• Place the cookies onto baking sheet and bake at 350 for 8-10 minutes. 
• Cookies are done when top is set and no longer looks wet. Edges may be slightly golden. Let cool completely. 
• When cookies are cooled, dip into glaze or pour glaze over the top. Let the glaze cool completely before decorating fully. To store cookies, place in container after glaze is set. Separate cookie layers with parchment. 

GLAZE:

• Place powdered sugar in a large bowl. Add almond extract and meringue powder to the powdered sugar. 
• Add milk or water, a little at a time, whisking to combine. Add food coloring and whisk until color is evenly distributed. 
• Dip the cookie into the glaze. Allow excess glaze to drip back into the bowl or pan. A spatula may be used to scrape excess glaze off of the cookie.
• Place cookies on rack or cookie sheet until glaze sets. Decorate like geese! Recipe adapted from A Bountiful Kitchen