your goose is probably only half-baked at this point

Beans are one of my favorite foods. Yes, they make me the bad roommate, but that only matters if the other guy living here isn't being the bad roommate at the same time, which he is because he eats whatever I cook, so we mostly sit around and giggle immaturely while the cat runs and hides in the furthest corner of the house. This soup was the product of an impulse buy and a lazy weekend in early January, and it's so tasty that it'll probably be a staple  here from now on. Throw it together in a few minutes, leave it stewing in the crockpot all day, come home to a hot meal. Can't beat that! WARNING: This is NOT a quick meal. The beans soak for a full day, then the soup crockpots for like 8 hours. Plan ahead if you're going to cook this! Fifteen Reasons to Eat Crockpot Bean Soup Ingredients 1 lb 15-bean soup bag o' beans. Yes, this is a thing. 1 tbsp olive oil 1 onion, coarse-diced 1 tbsp diced garlic (or three garlic cloves) 1 bundle (around

We do fondue all of once a year, always on New Year's Eve. We talk a lot about doing fondue other times throughout the year, but it never seems to happen. Probably because fondue tends to be on the pricey side of things, and something about eating a huge pot of cheese when my cholesterol is flirting with being problematic just seems like a really bad call. Still. Fondue is tasty times. And as a send-off to 2013, we found a  really freakin' good fondue recipe , one so good, it'll probably be our tradition from now on to use it on New Year's Eve. Maybe use it on other days of the year, too. Who knows! (Note: This is a large meal for two people, a satisfyingly small meal for four. I think I'll double it for four people next year, even though three of the four of us are trying to lose weight.) Cheesy Send-off New Year's Eve Fondue Ingredients 1 tsp [2 tsp] diced garlic 1 cup [2 cups] white wine (I used Riesling because that's what I had on hand) 1

I became curious about butterscotch bread pudding after seeing it on the menu at John Harvard's in Cambridge, MA. Made it just after my 28th birthday, and we've been in love with it ever since.  The original recipe, by Paula Deen , was a good starting place, but I disagree with the bread she uses, the nuts recommended, and the ingredients used in the glaze, so this is my take on it. It's rich, it's horrifically bad for your health, but it's also absolutely delicious and really worth making, every once in a while. Enjoy! Richer than Midas Butterscotch Bread Pudding Ingredients Pudding 2 cups white sugar 5 eggs 2 cups milk (I always use soymilk, and it's delish) 2 tsp vanilla extract 9 slices heavy sandwich bread - the more grains, oats, and seeds, the better - cut into crouton-size pieces 1/4 cup (half a stick) butter, softened/melted (do it in the microwave, no harm there) 1/2 cup packed dark brown sugar 1 cup crushed walnuts