your goose is probably only half-baked at this point

The first time I had curry udon, I was teaching fencing to fourth-graders in Japan. This dish is a lot less weird than that sentence. Tofu Curry Udon't Ingredients 1 lb extra firm tofu 1 medium sweet potato 1 medium onion 2 tbsp olive oil 1 zucchini (large) 3 cups water 3 1/2 oz curry block Instructions - Preheat your oven/toaster oven to 400*F. - Slice up your tofu into three slabs, then cube those slabs. Relatively small cubes - 1/2", perhaps? - Bake it 25 minutes. - While the tofu is baking, peel your sweet potato and slice it into 1/2" slices. Cut those into 1/2 to 1" pieces. - Heat the oil in a large soup pot over medium-high heat. - Toss the sweet potatoes in, toss 'em around some with a spatula. - Dice up your onion and add it to the sweet potatoes. - Toss that around and let it cook, stirring only every few minutes, so that the veggies have a chance to soften and brown some. - While that's happening, spiralize your zucch

Everyone I know is sick of hearing about my amazing veggie spiralizer . I'm aware of this. But I can't stop gushing over how much I love it because COME ON GUYS IT'S A THING THAT MAKES NOODLES OUT OF VEGETABLES. I can eat all those fabulous pasta dishes without getting all bloated and sick! And without boiling noodles forever in the summertime! It's F.A.B.U.L.O.U.S. *cough* Anyway. So there's this place called Wagamama, and it's strange how you can go there sometimes and get a meal that's so good it makes you want to cry, then other times you go there and your meal is mediocre, at best. Complete crap-shoot. We've had more good meals there than bad, but enough bad meals there that we don't really feel  like going anymore because it's not inexpensive enough for us to gamble on getting a good meal. One of my favorite dishes at Wagamama is the chili ramen. First time I got it, I ordered chili fried squid as an appetizer, which was great, then a

(This recipe requires a veggie spiralizer , but you're cool so you probably already own one.) (Also, cake. See below.) I left work at 8:00 pm last night, a Friday night, because everything is stupid sometimes, and of course, because I had Cheese Hug Bake with Zucchini and Quinoa for my lunch, I ate at like 11:30 am (I have very little willpower around that stuff, just ... GIMME), so by 8 pm, I was HUNGRY. I was also biking my sorry ass home at that point, which - when you're hungry and tired and braindead from a long day of getting the office ready for your one-week vacation - is just pretty terrible. We'd taken a detour to the grocery to buy some zucchini because, in addition to being tired, hungry, and braindead, I was also SICK, and thought that a nice chili ramen with courgettes might make my throat hurt a little less, at least. So by the time we were rounding the corner for the almost-final stretch of the ride home, I was tired, hungry, braindead, sick, and annoy

If hugs were an edible thing, I'm pretty sure what they would taste like. Shamelessly ganked from this lovely website and edited up because that's kinda what I do to stuff. You HAVE to have a veggie spiralizer Also, I've doubled the recipe so that it now fits in a 13x9" pan, because when I make it in a 9x9" pan, we eat the whole thing in one sitting. With a 13x9", we get 8 servings. I think this probably means that we're little piggies. NO REGRETS. Zuccquinoac 'n Cheese Ingredients 1 cup uncooked quinoa 2 cups water 4 zucchini (or "courgettes," a word with which I am currently hysterically obsessed) 5 1/2 oz cheddar cheese 5 1/2 oz monterrey jack cheese 5 1/2 oz pepper jack cheese Butter for your pan 3/4 cup Italian seasoned bread crumbs Instructions - In a small saucepan, heat water. You want it boiling, but it doesn't have to be at a boil when you put in the quinoa. - Rinse the quinoa, then put it into the wat

In case it's not been made ABUNDANTLY clear, I am 100% in love with my veggie noodle spiralizer , which was initially an impulse buy that I regretted so much that I ignored it for ... six months? before trying it out. Yes, I am regretting those six months, why do you ask. Anywhatsit, I've used the thing like six times in the past three days and have absolutely no intention of stopping any time soon. It's like I'm able to eat food again, but without all the bloating and sluggishness that usually comes with pasta. It's liberating. I am in love. This is THE PERFECT summer dish to prepare on a work-night because it takes very little actual active time to make, giving you plenty of time to shower and stuff. Oh, and it's not hot and heavy (*sner*) so it's good to eat when the outdoors is trying to act like an oven. Give it a go! Pescatarian Surf 'n Turf Ingredients 2 tbsp soy sauce 1 tbsp minced garlic (1 clove) 2 tsp minced ginger 1 tbsp rice v

It's been 10 years and 2 months since I married my hairy, nerdy, wonderful Italian partner. Fourteen years and nine months since I started dating said Italian. And in all that time, I have never once managed to make an Italian dish that fell anywhere on the spectrum above "that was pretty nice" (minestrone), and most of them were more along the lines of "well, that won't kill us, at least." I'm French/German, I think, and Appalachian 100%. I don't do Italian food (and Italian food doesn't do me - except to do me in, why pasta feels the need to expand and make me ill every time I eat it is a mystery to modern man). That all changed today. I've decided to go low-carb for the month of July this year, just because we eat a) way too much bread and b) waaaaaaaaay too many sweets. I'm trying to get us away from that. So far, I've been mostly successful (though the second week was the hardest - I think this happened when I experimented