your goose is probably only half-baked at this point

I first discovered this recipe on Foodwishes.com's YouTube channel , which slated them as Turkish eggs.  However, I'm pretty sure that recipe's an adaptation of authentic Turkish eggs, and since my recipe is an adaptation of that recipe ... yeah.  Not gonna claim it's Turkish until someone tells me I can.  Like someone from Turkey, not just any random yahoo. That said, this is arguably my favorite way to eat eggs, so good that I'm not even ashamed to admit that I licked my plate clean and scurried upstairs to work out after I ate it, just so I could burn off what I'd just eaten and eat it again.  Gonna be making this a LOT on nights I get home and need dinner NOW, which is pretty cool, because it's shockingly good for you -- low in butter (you need VERY little to get the flavor), has eggs and wheat toast in it, and a generous serving of yogurt.  Everything the body needs! Mudhorn Eggs Ingredients For the yogurt sauce   7-8 oz plain yogurt, the th...

I don't get why this bread works.  Really, I don't.  Isn't bread supposed to be a huge pain in the ass to make?  Like, fiddly and time-consuming and frustrating?  Always has been for me when I've made yeast breads. Not so with this one.  This is a throw-it-together-and-forget-about-it-while-it-bakes exercise in laziness and gluttony and it is amazing . Must be tasted to be believed, and believe you me, you'll want to make another loaf as soon as the first one is gone (which won't take long; this stuff is good ). Hold My Beer (Bread) Ingredients 3 cups all-purpose flour (spooned and leveled, or sifted if you're feeling fancy) 1 Tbsp baking powder 2 Tbsp white sugar 1/4 tsp salt 12 oz liquid (see note below)* 4 Tbsp butter (1/2 stick; 1/4 cup), plus some to butter the pan Instructions Preheat oven to 375*F. Liberally butter the bottom and sides of a 9.5" x 5" bread loaf pan. In a medium mixing bowl, whisk together the dry ing...

Several days before our 12-year wedding anniversary, my partner texted me: "I want to make food." I looked at that and my first thought was, "Who doesn't?" because cooking is one of my all-time favorite past-times.  But then my rational brain caught up and reminded me that my dear partner will cook only if he's about to drop dead from starvation because cooking just isn't his thing, so I lifted an eyebrow at my phone and responded with:  "What food do you want to make?" I got a picture in answer and lifted the other eyebrow up to meet its mate.  My not-cooking partner wanted to make cheesy meringue nests cradling a gooey egg yolk?  Yes f*cking please ! So that was awesome enough on its own, but then our anniversary showed up and I got to watch him sweat through making these things (perfectly, by the way) and get a deep, personal appreciation for the feat of getting all the pieces of a complex, skill-heavy meal done at the same time so ...

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...

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...

We do fondue all of once a year, always on New Year's Eve. We talk a lot about doing fondue other times throughout the year, but it never seems to happen. Probably because fondue tends to be on the pricey side of things, and something about eating a huge pot of cheese when my cholesterol is flirting with being problematic just seems like a really bad call. Still. Fondue is tasty times. And as a send-off to 2013, we found a  really freakin' good fondue recipe , one so good, it'll probably be our tradition from now on to use it on New Year's Eve. Maybe use it on other days of the year, too. Who knows! (Note: This is a large meal for two people, a satisfyingly small meal for four. I think I'll double it for four people next year, even though three of the four of us are trying to lose weight.) Cheesy Send-off New Year's Eve Fondue Ingredients 1 tsp [2 tsp] diced garlic 1 cup [2 cups] white wine (I used Riesling because that's what I had on hand) 1 ...