your goose is probably only half-baked at this point

I am 100% not Indian, and where I will tell you that I love Indian cuisine, I need you to instead hear "I love Indian cuisine made for my American spice tolerance," because I am, in fact, a capsaicin wuss.  This does not stop me from eating the more authentic Indian food offerings in my town, it just means I sit there and sweat and cry and am, generally, an embarrassment. I regret nothing. This dish is my improved take on this recipe , which was ... fine, we'll call it.  Here, I'm hoping you'll read: "It turned out really well but I had to course-correct and fix things along the way and swore a lot and it was really unpleasant ," because that's what happened.  The original isn't authentic, either, just while we're on the topic.  It doesn't call for anything spicy.  Nothing!  A travesty, I say. Anyhow, this is a solid recipe that serves GORGEOUSLY over a green salad, and that, friends, is absolutely my jam.  Give it a go, yeah? Th...

"... you better not pout, I'm telling you why.  Healthy lunch is coming to town~" It's not even Christmas season, but that's stuck in your head now.  You're welcome.  Also, I'm not expert on Santa Claus, but I'd be willing to wager he'd appreciate you leaving this out with the chocolate chip cookies.  Not instead of, but with.  No coal in your stocking this year if you do that. Got the butternut squash recipe from this site , but I'm putting it here because a) things sometimes disappear off the internet and I don't want to lose track of this one, and b) I've added broccoli and egg to my dish, and it's best to keep it all together. You Better Watch Out, You Butternut Squash (with broccoli) Ingredients 1 butternut squash (around 3lb) 1 Tbsp olive oil (I so eyeball this) 1 1/2 tsp ground cumin 1 tsp ground coriander 1/4 tsp cayenne pepper (I eyeballed this, too) Scant 1/2 tsp kosher salt 1/4 tsp fresh ground black ...

Once upon a time, I signed up for a Farm Share, and in our first delivery, received beets.  Now I don't like beets, but I've never had a fresh beet, so I thought, fine, maybe I can turn this into something I'll like.  Went out and found a great recipe, came into the kitchen ready to expand my palette ... only to peel my beets and discover that they were, in fact, turnips. WHOOPS. So I quickly googled around for a recipe and came across this lovely recipe , which I have of course adapted because have you met me .  And you know?  It made arguably the most delicious roast vegetable salad I've ever eaten.  Unexpected victory is still a victory, y'all. This instantly entered into my rotation of "stuff molly will make when she doesn't have the energy to make something," and that  is a prestigious award in anyone's book. Turnip for What Salad Ingredients (for two salads) 2 whole turnips (I use scarlet 'cause that's what my farm share...

I'd never seriously thought, "Man, I wish there were a way for me to do shots with my colleagues in the middle of the day, in the office, and have no one say anything about it other than 'you're so nice for bringing us treats, molly,'" but now that a) I've done exactly this and b) the results were hilarious , I find I think this all the time . What a world we live in. Quick story:  first rum balls (I think they were bourbon balls, actually) I ever had, a colleague had made some, and brought me one out of pity because I was too shy to go over and ask for one (I have introvert moments sometimes okay?).  I was so happy he'd brought me a treat that I put the whole thing in my mouth straight away, only realizing after I'd started chewing that holy shit this thing is strong .  Delicious, but knock-you-on-your-ass alcoholic.  Said colleague seemed pleased and went away smiling, while I frantically texted my partner that we were taking the bus home bec...

I made this recipe as a treat to take to the first screening I attended of Star Wars IX: Rise of Skywalker , which I enjoyed far  more than I'd thought I would (translation: I loved it, shrieked several times with joy, laughed, and at the end, I sobbed because I'm just a hot mess sometimes, whaddya want).  I saw the movie with a bunch of coworkers, so of course I offered to share my snack with them, only to discover that New Englanders don't know what puppychow/dog food/muddy buddies  is.  Like ... how?   Did y'all never go to day camp in the summer?  Vacation Bible School?  4H? (The answer: no.  And if they did, this wasn't served.  I and all of my midwestern acquaintances are horrified , I tell you! Horrified.) I'm uploading this recipe because a) the original recipe  makes twice as much as will fit in my largest mixing bowl and y'all I don't need that much of this treat lying around my house; b) I really don't like having to do me...

Ahh this recipe.  I pulled it originally from  this site , but a) I have to double it and b) I have altered the recipe (pray I don't alter it further).  It's so easy, takes me maybe 45 minutes in total to make, and ... y'all it's just so good .  Comfort food to the max that doesn't have all the bloat-y carbs you usually get with comfort food. It's not at all authentic Thai food, but who the hell cares?  It's delicious and I love it, so there. It's Not Fishy to Curry Favor with Me (Thai Curry Whitefish) Ingredients 2 bell peppers, one red and one yellow, cut into 1/2"ish pieces 2 carrots, diced into 1/4"ish pieces 1 medium-large yellow onion, course-chopped 1 cup frozen green peas 2 cloves garlic, minced 1/2 tsp salt (do NOT omit) 2 Tbsp curry powder 1 tsp red pepper flakes 2 Tbsp lime juice 1/4 cup neutral oil (I use peanut oil, canola would work too) 15ish oz coconut milk 1.5-2 lb whitefish (halibut or haddock) Fresh mi...