Looks to me like you got it about perfect, Mark! Over-cooking is very close to vulcanizing. Are those okra blanched or pickled?

Back to the goose, I sometimes make 'goose bites', sautéing chunks of the breast in a combination of unsalted butter & Edes Steak Seasoning, an Amarillo secret condiment. One 800- five three seven fifty-nine zero two.