your goose is probably only half-baked at this point

This winter - 2015 - has been an absolute pile of bullshit. We've gotten nearly 10' of snow (that's 3 meters for those of you not in the U.S.), today it happens to be 36*F and raining, and tonight it'll be 5*F and stupid. Guess what that means: ice for tomorrow's walk to and from the bus. BULLSHIT I TELL YOU. Currently, my long-suffering partner is outside hammering ice off our now-leaking porch roof. It's his turn to do this nonsense - I spent my day yesterday roof-raking 3' of snow off the top roof, then shoveling it off the kitchen roof, and attacking ice-dams with roof-melt packed into the legs of ladies' stockings. These are all things I'd never've guessed were things one could do until this year. BULLSHIT I TELL YOU. To make my partner's life suck a little bit less, I made him some delicious  green lentil soup  for lunch, and for dinner, I'm making pizza. I'm even going to fry up some chicken sausage for his half of the pizz

... and if it's not, then it should be. Ganked shamelessly from  this site , but majorly improved upon because that is how I roll, friends. Give it a go! Green Lentil Soup is Totally a Breakfast Food Ingredients 3 tbsp butter or vegan butter substitute, if  that's how you  roll 1 yellow onion, diced 3 cloves' garlic, minced 3-5 shakes red pepper flakes (this will make it spicy - use 1-2 if you have a sensitive palette) 1 tbsp curry powder 8 cups vegetable stock (I used water + 2 1/2 Tbsp bouillon) 2  cups green lentils, rinsed 1/2 cup coconut milk Instructions - In a large soup-pot, melt butter over medium-high heat. - Add diced onion, minced garlic, and red pepper flakes. - Cook 3-7 minutes, or until the onion has gone translucent. - Add curry powder and stir until it's evenly coated the onion. - Add stock and stir, just 'cause you can. - Rinse your lentils and add them in, too. - Bring to a boil, then reduce heat to medium-low. You wan

This may be my partner's and my favorite soup. Now, you should know that this is not a distinction lightly given. I make a lot  of soup. We eat  a lot of soup. So for this soup, a relative newcomer to our repertoire, to rise up to the very top is surprising. Maybe even a little offensive. And it's cheating, a bit. This soup replaces Campbell's tinned tomato soup, for us, which neither of us much likes anymore, but which has such a nice texture that we don't quite want to stop eating it. Or didn't, rather, until we discovered this soup. It's got that creamy texture with none of the weird preservative-heavy undertones, it's downright good for you, and it's vegan. We aren't, but it is. And that's lovely. Takes about an hour to cook, all said, and I'm uploading it with all of the amounts doubled from  the original  because you're not going to want to have any less than lots of this soup hanging around. Oh! And if you're wondering