your goose is probably only half-baked at this point

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...

It ain't green but it's Yogurt and really, Yogurt > Yoda every day of the week, fight me. ... and may the schwartz be with you! Yogurt's Pumpkin Pie Yoda Ingredients 6 oz plain, unsweetened yogurt ---> 18 oz tripled 1/4 cup plain pumpkin puree ---> 3/4 cup tripled 1/4 tsp cinnamon ---> 3/4 tsp tripled 1/4 tsp pumpkin pie spice* 3/4 tsp ---> tripled 1 Tbsp maple syrup ---> 3 Tbsp tripled Instructions Combine all of the above. Whisk to combine. Yeah, that's really it.   A few items of interest: This recipe makes two servings. I use a yogurt maker and make my own yogurt.  It's freakin' awesome.  Much nicer for the environment, too, since we're buying far fewer plastic yogurt containers, while still eating a tonne of yogurt. I can triple this recipe and get it all to fit into an old yogurt container, which means I don't have to measure every time, and at the end of a work day bookended by a bike commute?  That...

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...

I accidentally became a vegetarian in May 2014, and where there've been many benefits to that, the best, I think, is that I eat breakfast every single morning now. Never before had I done that, ever , and now I get all cranky if I don't get to have breakfast. This breakfast, specifically. (For the record, I ate 320 of these in 2015 and 323 of these in 2016 and as of today, the 19th day in the Year of Our Lord 2017, I've eaten 19. I really, really  like this smoothie.) We have the ingredients written down on a sticky note in the kitchen because making breakfast while half-asleep is just not okay most mornings, but at request I'm putting it here. I'm not picky about my protein powders, so long as they're not wicked high in cholesterol or sugar. I tend to like vanilla the least and chocolate the best and strawberry's okay or whatever, nothing to write home about. Really it's all about the banana and oat flavor, for me, because mmm bananas and oats. ...

Henry David Thoreau once wrote the famous piece of advice: Simplify, simplify, simplify. He'd likely be patently horrified  by this recipe, I should think, because I took the idea of a two-ingredient cake (which involves mixing a can of pumpkin with a can of spice cake and baking it until it's done) and turned it into what amounts to carrot cake that lacks carrot but has a bajillion other ingredients in it instead. Whoops. The cake's super good, though! I made the first one with a spice cake, and it was all right, then I made the second one to the specifications you see here, only I'd had a really trying day at work and was exorcising my anxieties via baking, and there was definitely a glass of very potent wine involved somewhere along the line, and so at some point I discovered that not only is it TOTALLY possible to separate your thumbnail from the rest of your thumb by picking at the frilly butt-end of a granny smith apple, it really bloody hurts  because apple...

A few points of interest here (read: personal fan-theory incoming): Vader is so blinded by Leia's gender and political position when she's his prisoner that he doesn't notice she's his daughter. He can sense it through the Force, though, whether he consciously recognizes it or not; This explains why he is so  adamant about keeping her alive on the Death Star ; When she screams What?  and tries to go after Grand Moff Tarkin (I'm going to just assume she was going to claw out his eyes), Vader restrains her with one hand on her shoulder. That is the closest Leia Organa ever gets to a hug from her biological father; All of this is probably going through Vader's mind as he watches his son tortured by the Emperor, years later, just after learning that he's got a daughter, not just a son; He turns on the Emperor to save his daughter, not his son, because whatever, Luke had some training and could - for better or worse - take care of himself (kind of); Luke ...

This may be my partner's and my favorite soup. Now, you should know that this is not a distinction lightly given. I make a lot  of soup. We eat  a lot of soup. So for this soup, a relative newcomer to our repertoire, to rise up to the very top is surprising. Maybe even a little offensive. And it's cheating, a bit. This soup replaces Campbell's tinned tomato soup, for us, which neither of us much likes anymore, but which has such a nice texture that we don't quite want to stop eating it. Or didn't, rather, until we discovered this soup. It's got that creamy texture with none of the weird preservative-heavy undertones, it's downright good for you, and it's vegan. We aren't, but it is. And that's lovely. Takes about an hour to cook, all said, and I'm uploading it with all of the amounts doubled from  the original  because you're not going to want to have any less than lots of this soup hanging around. Oh! And if you're wondering ...