your goose is probably only half-baked at this point

This is why no one should ever let me name things, really.  You can think of this as my response to, "Man, why do you like Star Wars ?  It's so cheesy." K. So? Ahh, I crack me up. k, so? (Queso) Ingredients 4 Tbsp butter 4 Tbsp flour (whole wheat works well here) 2 1/2 cup milk of your choosing (soy works fine) Spices: - 2 generous shakes of salt - 1/2 tsp fresh black pepper - 1/2 tsp garlic powder - 1 tsp chili powder - 1 tsp cumin - 2 generous shakes of red pepper flakes 12 oz Monterrey jack cheese, shredded 3 Tbsp pickled jalapenos, chopped up into small pieces so wimps don't whine at you Instructions Measure your spices into a cup or something first; they all go in at the same time anyway. Measure out the milk. Shred the cheese. In a large saucepan over medium heat, melt the butter. Whisk in the flour until smooth. Gradually add the milk, whisking constantly, until it's all in and smooth and lovely. Add in the spices, still whisk...

Thanksgiving meant chicken and dumplings in my family every single year when I was growing up, and it was just the BEST part of the year, lemme tell you. Granted, I was that picky little kid who wouldn't eat dumplings until I was 7 or 8, but that doesn't mean much -- I refused to eat ANYTHING for the first near-decade of my life. I was surprised and pleased to learn when I was in my teens that the dumplings I had loved so much were my grandmother's own recipe, and delighted when I learned as an adult, living too far away to come home for Thanksgiving, that I could make dumplings myself. These are the ultimate comfort-food, and one of my favorite things about the autumn holidays. Thanksgiving Dumplings Ingredients 4 cups all-purpose flour (1 cup) 4 tsp salt (1 tsp) 4 tsp baking powder (1 tsp) 1/2 cup vegetable shortening (2 tbsp) 1 1/2 cup milk (3 oz) Extra flour for rolling 12 cups water (3 cups) 1 tbsp bouillon of your choosing (I use vegetable and it's...

I accidentally became a vegetarian back in May 2014, and where it's been one of the greatest accidents of my life (right up there with accidentally getting into a career in international education after accidentally getting into graduate school, which happened shortly after I accidentally married the partner I'd accidentally started dating in 2000), it hasn't been without its scant sacrifices, one of which being tatertot casserole , which was the very first dish I ever learnt to make and was one of my comfort foods before the whole no-meat thing happened. I am pleased to report that, much like meat being back on the menu for the Uruk-Hai in The Two Towers , tatertot casserole is now back on my meatless menu, and it is better than ever. I did not actually cry with the first bite of this version of the casserole, but it was a near thing. I have missed  this dish, so, so much. Related: How did I not know about mushrooms OR Star Wars until I was in my 30s? I mean, I've...