your goose is probably only half-baked at this point

It's been 10 years and 2 months since I married my hairy, nerdy, wonderful Italian partner. Fourteen years and nine months since I started dating said Italian. And in all that time, I have never once managed to make an Italian dish that fell anywhere on the spectrum above "that was pretty nice" (minestrone), and most of them were more along the lines of "well, that won't kill us, at least." I'm French/German, I think, and Appalachian 100%. I don't do Italian food (and Italian food doesn't do me - except to do me in, why pasta feels the need to expand and make me ill every time I eat it is a mystery to modern man). That all changed today. I've decided to go low-carb for the month of July this year, just because we eat a) way too much bread and b) waaaaaaaaay too many sweets. I'm trying to get us away from that. So far, I've been mostly successful (though the second week was the hardest - I think this happened when I experimented ...

This recipe has been almost entirely copied from this amazing site , but I'm putting it here because a) things have a tendency to disappear off the internet, and b) I made a few modifications, and since the outcome was so unbearably tasty, I'd like to have a record of what I did so I can do it again. This recipe is not good for you . This is one of those recipes that's all "you bike 60+ miles a week and eat fresh veggies all the time, so you can probably survive this." It's really worth it. Which is good, because I'm going to need  to make this recipe, probably more than a few times a year. I'll say it makes 8 servings, but they're large servings. It'd make an excellent snack for guests (we're thinking it'll be nice to make when my mother-in-law visits, for example, because after the long train-ride, she always wants to just eat a little something and drink until she forgets how many hours she's spent on a train) but it also mad...