your goose is probably only half-baked at this point

Funny story for you. Thursday, we ran out of fresh salad greens, so we popped by the grocery and picked up two big tubs of greens.  Saturday, our farm share portion arrived, containing a smaller-but-still-substantial tub of fresh greens, and a smaller-but-spicier tub of microgreens. Sunday, I drove my partner to the airport so he could go see his grandfather, who had had a stroke and was in need of family to keep him distracted from hating his physical therapist. Which meant that I was facing a week alone with what measured out to approximately one (1) metric fuck-tonne of fresh greens.  Like, enough that it would be PLENTY for two people. I am one people.  You may see where this would cause concern. Except not for me!  I've totally  got this.  "I'll just eat salad for breakfast, lunch, and dinner the whole week you're gone!" I announced to my partner, who looked at me like that was the worst thing he could imagine.  "Either I'll be the healt...

"... 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 was going to do this whole British-themed meal:  fish 'n chips, English beer, sticky toffee pudding, black tea with milk ... But then I made this pudding and it was so good that I kind of ... ate it without giving a hoot about the rest of the theme meal?  I'll care later. For now, I'm making this whenever possible because holy hell is it delicious .  Just as smooth and lovely and sweet and delightful as Leia in her Bespin costume.  Between it and her Hoth costume, I managed to fall completely in love with her.  Han and Lando'll have to fight me. Hello What Have We Here Sticky Toffee Pudding Ingredients 1 tsp baking soda 1 3/4 cup dried chopped dates 3/4 cup boiling water 1/3 cup butter (vegan buttery works here) 3/4 cup white sugar 1/2 cup pumpkin puree 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt Caramel : make half a batch and you'll have more than you need, so maybe a quarter batch?  Or make the full batch a...

I do love a good challenge, and making things that are a) vegan, b) gluten-free, and c) still delicious is one of my favorite  challenges out there.  I originally started adapting this recipe  so I could bake for a vegan colleague, but then I found out that he's allergic to both peanuts and chickpeas, so that's me back to the drawing board for him, but as a nice side-effect, I now have a recipe for AMAZING chocolate chip cookies that are approximately 200% less a pain in my ass than regular chocolate chip cookies. And they're full of chickpeas and peanut butter, so they're ... actually sort of good for you?  Will wonders never cease. The only real difference between these and the usual chocolate chip cookies of the world is that they're not at all improved by dipping them in milk (I personally like them better with a cup of unsweetened green tea than I do with a cup of milk) and they're better cooled than warm straight from the oven.  They're also irresi...

2018 was just a really good year for me, bringing with it innumerable blessings, one of which being some nice holiday traditions that helped ease down the blues I normally feel toward the year's end.  Our most recent new tradition is that of making a  cheesecake  on New Year's Eve that isn't done and ready to eat until New Year's Day, making it a nice treat that spans the two years.  I don't actually know if you can call it a tradition until you've done it more than once, now that I'm typing it all out, but whatever, it was so awesome to have cheesecake for breakfast on the first day of the new year that it's going to happen again next December, see if it doesn't. Anyway!  I wanted to make a special topping for our cheesecake and, while trolling through all the recipes I've saved over the course of the year, discovered that I had a recipe saved for  candied pecans  that claimed to be easy and quick -- 5 minutes, start-to finish.  After all the ...

When looking for a cookie recipe, most folks aren't going to be looking for words like "gluten free," "vegan," or "cholesterol free." Most folks are going to be looking for "delicious," "chewy," and "addictive," because these are the things all good cookies should be. These are both. The name comes from the fact that they taste (to me) like Thailand, thanks to the mix of coconut and lemon, and they're bite-size, so they were originally going to be Thai Bites, but then that came out of my mouth as "Thai biters," and that  sounded like TIE Fighters, and because there is something wrong with me , I became overly enthusiastic and the name stuck. (Also TIE fighters are way, way  cooler than X-wings forever and always and they shouldn't be because they are bad guy ships  so have a contradiction as striking as these stupid cookies.) OH and don't expect these cookies to last very long. They wo...

I've been accidentally making quite a lot of vegan, gluten-free, soy-free, low-fat, low/no-cholesterol dishes lately, which is interesting because a) I'm not a vegan, b) I'm not even trying  to make dishes that fit any of the above categories, and c) all of these dishes are wicked  tasty, which is not something one generally associates with vegan-gluten-free-soy-free-low-fat-nice-to-your-cholesterol cooking. I mean, I guess there wouldn't be any vegans if vegan food tasted bad or boring or whatever, but still, considering how devastatingly deep my love of cheese and eggs goes, I've been pleasantly surprised to learn that my twin vices aren't actually needed in every dish I eat. That said, whenever I take this soup to work for lunch, I find that I heat it up and expect it to be boring. Like, every single day. Even though I ate it the day before and loved it. I still  expect to dislike it the following day. I suspect this means that I am a) biased, b) indoctri...