your goose is probably only half-baked at this point

I don't have much to say about this dish, mostly because I just ate a big bowl of it alongside a genuinely delightful  Badass Biker Chick(pea) Burger  and a cup of strawberries in applesauce -- pretty much the perfect meal to eat after slogging home on a bike in 98* weather.  I'm sure there's a long-winded story in my brain somewhere about how I had pumpkin soup for the first time while studying abroad to Japan fifteen years ago, and an observation that I've been meaning to learn to make pumpkin soup for fifteen-odd years, but that's honestly not all that interesting and the soup's so easy and quick that you can make it faster than I can bore you with my stories. Credit where credit is due:  It's almost exactly copied from  The Minimalist Baker's site , but she a) makes her pumpkin puree from scratch, which is way more effort than I'm going to put into a side-dish and b) goes on and on and ON forever about this soup with picture after picture after...

Japanese curry is one of those comfort foods that tastes and feels good all year 'round, no matter the weather or your stomach or ... anything, really.  This is my favorite way to prepare it, with plenty of vegetables and some nice scrambled eggs for texture.  Doubling the recipe is super easy, and it makes fantastic leftovers for work-nights that aren't otherwise conducive to cooking. My sense of humor's napping right now, so no jokes here.  Just good comfort food. Eat Your Veggies Japanese Curry Ingredients 1 tbsp olive oil 3-4 large carrots 3 medium yellow potatoes 2 medium onions 1 lb frozen brussels sprouts, halved 3 cups water 4.25 oz instant Japanese curry sauce (I use Golden brand) 15 oz coconut milk Dash red pepper flakes 3 cups frozen spinach 6 eggs 1 tbsp olive oil Sliced bread for toasting Instructions Heat oil in a big ol' soup pot. Cut up carrots into 1/4"-1/2" pieces. Toss them into the pot and stir them around, then...