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...

Once upon a time, I signed up for a Farm Share, and in our first delivery, received beets.  Now I don't like beets, but I've never had a fresh beet, so I thought, fine, maybe I can turn this into something I'll like.  Went out and found a great recipe, came into the kitchen ready to expand my palette ... only to peel my beets and discover that they were, in fact, turnips. WHOOPS. So I quickly googled around for a recipe and came across this lovely recipe , which I have of course adapted because have you met me .  And you know?  It made arguably the most delicious roast vegetable salad I've ever eaten.  Unexpected victory is still a victory, y'all. This instantly entered into my rotation of "stuff molly will make when she doesn't have the energy to make something," and that  is a prestigious award in anyone's book. Turnip for What Salad Ingredients (for two salads) 2 whole turnips (I use scarlet 'cause that's what my farm share...

In my quest to a) eat healthier and b) replicate the amazing soba salads at  Bon Me , I have stumbled upon  a delightful recipe  for spicy Moroccan-inspired chickpeas.  However, the recipe is buried under too much scrolling through words and pictures I don't need when I'm hungry , and then when I'm trying to follow the recipe, it throws up pop-ups and calls-to-action and that makes me hangry , which nobody needs. So!  Here's my version of their recipe, ad-free and prefaced with only one photo and very little text.  You're welcome. Bowl full o' healthy Spicy Chickpea Salad Ingredients 1/2 medium yellow onion, coarse-diced 2 cloves garlic, minced Spices: - 1 Tbsp chili powder - 1 Tbsp cumin - 1 tsp garam masala - 1 tsp tumeric - 1 tsp sea salt - 1/4 tsp cinnamon - 1/8 tsp cayenne pepper 28 oz tinned chickpeas, drained 28 oz tinned diced tomatoes WITH liquid 2 cups frozen spinach For the rest of the salad, I include: - Greens - Shre...

My long-suffering partner loves crab-cakes, so in 2012, I tried to make him crab-cakes for his birthday. The result was barely edible - too much Old Bay seasoning, too dry, too ... just gross in general. Scared me away from making crab-cakes for two solid years, through it fortunately didn't dim my partner's love of crab-cakes. Made me feel guilty every time he ordered them in a restaurant because a) crab-cakes are fucking expensive and b) it served as a reminder that I'd fucked up. So this year, I decided to face my fears and bought the man two cans of crab for Christmas, with the promise that he could have crab-cakes whenever he wanted. He probably suffered PTSD from that, since the last crab-cakes I made were truly that awful , but by his birthday this year (three months later) he'd overcome his fear (or maybe his stomach had overwhelmed his fears) and asked me to make him some crab-cakes. The recipe I found and used is easy and delicious. I glared at it suspicio...