your goose is probably only half-baked at this point

I am 100% not Indian, and where I will tell you that I love Indian cuisine, I need you to instead hear "I love Indian cuisine made for my American spice tolerance," because I am, in fact, a capsaicin wuss.  This does not stop me from eating the more authentic Indian food offerings in my town, it just means I sit there and sweat and cry and am, generally, an embarrassment. I regret nothing. This dish is my improved take on this recipe , which was ... fine, we'll call it.  Here, I'm hoping you'll read: "It turned out really well but I had to course-correct and fix things along the way and swore a lot and it was really unpleasant ," because that's what happened.  The original isn't authentic, either, just while we're on the topic.  It doesn't call for anything spicy.  Nothing!  A travesty, I say. Anyhow, this is a solid recipe that serves GORGEOUSLY over a green salad, and that, friends, is absolutely my jam.  Give it a go, yeah? Th...

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...