your goose is probably only half-baked at this point

All right, let's be honest about quinoa: it's that weird, grainy thing that only weirdos who skulk around Whole Foods like to eat. It smells weird when you rinse it, like a pissed-off ladybug. It probably writes  emo poetry when you're not looking. I drop my voice on the T when I talk about cooking quinoa because I don't want strangers in Cambridge to think I'm that guy . That's right: quinoa is weird enough that I don't want citizens of the People's Republic of Cambridge to know I eat it sometimes . I'm therefore appropriately embarrassed to post my take on  this recipe , but damn everything to Dorchester it's tasty and needs to be shared. It needs to be shared . It can be made vegan  but that's another word I don't use except with great derision, so just swap the chicken broth for vegetable broth and, uh, probably don't serve it with a side of steak. Which is a thing. That we did. And it was delicious . EDIT: Top this with a...

Christmas 2012 did its level best to dispose of me and my partner. We both caught the flu, with symptoms manifesting 3 hours into the 14-hour drive back home to Ohio. We spent the entire visit sick, which meant we didn't get to visit some of the folks back home we wanted to visit and ended up sleeping way more than we should have. And then, on the 14-hour drive back home to Massachusetts, we got caught in a blizzard somewhere in Maryland and had to stay the night in a motel that, to this day, haunts my nightmares. One of the few good things that came out of Christmas 2012, that said, was the wok my father-in-law gave us. It's a big ol' thing, has a nice sturdy bamboo handle on it, and the stuff I cook in it is easily some of the best stuff I cook, hands-down. This recipe came about from my partner's request that I learn to cook with tofu. I don't know what I did wrong on the first go 'round, but the tofu kind of fell apart. I think I need firmer tofu refrige...

I am not a vegetarian. I have no intention to become vegetarian. The word "vegan" makes me crave fried chicken. I like meat and I lobby for fair treatment of both animals and the workers who process animals for food because, damnit, meat tastes nice. That said, this dish is vegetarian. Vegan, if you skip the delicious cheese, sour cream, and cornbread (which you really, really shouldn't). I found the recipe online here and made it for the simple reason that I was hungry and had all of the ingredients on hand to make it. Well. I had half the ingredients, as in half of the listed requirements for the ingredients, so I made a half-batch. That gave us enough food for four meals, total, so a full batch would make eight meals, almost enough for a week's worth of lunches. That, in my opinion, is downright swank. Plus, it doesn't really call for anything that spoils readily, save for the sour cream (cheese lasts longer than sour cream) so it's the kind of meal t...