your goose is probably only half-baked at this point

You know how there are some nights where you're just like "f*ck everything, I don't want to cook," but the very thought  of ordering out makes you writhe with unbearable guilt? Yeah, that was today. In my defense , I had to drive today. Like, for over an hour and a half, total. And I had to talk to people. People who aren't students. And that stresses me out . Ordering pizza stresses me out, too, so I decided to not do that. Instead, I looked at this recipe  sideways for a couple of minutes, then came downstairs (I'd been upstairs looking at imgur and buzzfeed and trying not to order pizza while also avoiding having a bath because driving is scary and Castle Overlord is safe) and made a bastard version that tasted really, really good and had the side-benefit of being really good for us. That's just the best. And I get to bike tomorrow. That's even better. Greens 'n Beans 'n Eggs 'n Toast Ingredients 1 small yellow onion (or half a

Katsudon is a popular Japanese dish that consists of a deep-fried pork cutlet (tonkatsu) served over rice, topped with egg and onion that have been prepared in a sweet and savory sauce. It was the first meal I had in Japan, years ago, and is one of my all-time favorites to this day. This is not katsudon. It's related very, very closely to its bi-cultural cousin Katsudon't , but it is: a) easier, b) cheaper, c) faster, and d) better for you, which makes it superior in all ways, and I am actually struggling to imagine that we'll ever make meat-based katsudon again. Yeah, it's that good. Don't believe me? Go try it for yourself. Or go fall in a hole and stay there until you've thoroughly thought about your failings. Whichever you prefer. Katsuwaaat Ingredients Rice 1 cup rice (dry measure) Cutlets 1 2-3 lb eggplant Scant 1/4 cup flour (we use whole wheat because that's what we have around the house) 2 eggs (you will need extra eggs for ser