your goose is probably only half-baked at this point

I honestly don't remember why we bought the enormous bottle of sweet Thai chili sauce that's been in our refrigerator for the past ... probably three years. I suspect it was for a Thai dish (duh) but I make so many of those, that doesn't really narrow it down, like at all. Anyhow, because the bottle's been in the 'fridge for ages, and it had seriously like 2 oz used out of a full liter, we figured we should use it up. Or use it at all, you know. So I went online and looked for recipes that used sweet Thai chili sauce, and happened upon this recipe , which was pretty damn excellent, especially after an hour of DDR, 25 miles of bike-riding, a trip to the hardware store (I got to buy a power saw, I am SO EXCITED), and some pathetic attempts to do press-ups and chin-ups. Semi-related note: my arms have way more in common with cooked soba noodles than they should. I am ashamed. Here's my version of the recipe, complete with more veggies, less leek (seriously, l...

I love rosemary fries (thanks to Clover Foodlabs in Cambridge ) almost as much as I love sweet potato fries, and with a little help of this recipe , I've got a way to combine the two right here in the comfort of my own home, where pants are optional and bras hang on the wall instead of squeezing the life out of me. Ahh, such is luxury. These are quick, they're tasty, and they're wicked good for you. Highly recommended. Rosemary Sweet Potato Wedges Ingredients 1 good-size sweet potato, peeled 2 tsp olive oil 1 1/2 tsp Old Bay seasoning (Mrs. Dash would probably work great as well - lemon herb, perhaps?) 1/2 tsp dried rosemary Instructions - Preheat oven (I use my toaster oven) to 450*F. - Cut the sweet potato into 1" slices, then cut those slices into 1/2-3/4" pieces. - Put the sweet potato pieces into a small mixing bowl with the olive oil, Old Bay, and rosemary. - Toss carefully with a spatula until everything's all evenly coated on the c...

The original recipe I followed (sort of) for this dish called for making it a fried rice, but that didn't sound fun to me, so I served the tofu/pineapple mix on top of rice, and it was divine . Yet another recipe that proves vegan cooking can be profoundly tasty. Who knew? Pineapple Tofu Stir-Fry Ingredients 1 20-oz can pineapple chunks, with the juice reserved 14-16 oz extra firm tofu, drained and patted 1 cup uncooked rice, cooked 6 tbsp reserved pineapple juice 2 tbsp + 1 tsp rice vinegar 2 tbsp soy sauce 2 tbsp ketchup 1 tbsp brown sugar 2 tsp cornstarch 1 medium onion, sliced 1 tbsp minced garlic 1 large bell pepper, preferably orange, coarse-diced 1ish tbsp canola oil All those drained pineapple chunks from earlier 3 generous shakes' red pepper flakes Instructions - Preheat oven to 450*F. I use my toaster oven and it works just fine. - Drain and pat the tofu with a paper towel. Slice it long-ways, then cut it into 1/2"x1/2" pieces. ...