your goose is probably only half-baked at this point

Several years ago, I found a recipe called  Fat-burning Cabbage Soup , and where the ingredients all sounded delicious, I'm not a fan of recipes that make declarations about my corporeal form, so it took me approximately eight thousand years to actually get around to trying it.  The results were ... okay, I guess.  The soup was SUPER bland and tasted like something you'd only eat if you were desperate to meet some sort of social standard for your physical appearance (which is stupid and you shouldn't do it -- you're beautiful how you are). However, I had this GIANT soup-pot of disappointing soup to deal with, now (this recipe makes a LOT of food), so I added some spices and garlic and an egg on top, and all of a sudden, I had a dish that I really liked and my partner couldn't get enough of.  Seriously, the look on his face when I said I was going to make another batch?  You'd've thought Christmas and his birthday had both teamed up to bring him cheer and h...

An argument could be made that Mark Bittman taught me how to cook. First there's his cookbook How to Cook Everything,  which doesn't just have recipes in it, it has methods in it. For like, normal stuff -- the first thing I learnt to cook using this book was French toast. "Who would need a recipe for making French toast?" you might say, and the answer would be me. ME. I didn't know how to do it, Mark Bittman taught me how to do it, and everyone was a little bit happier because of it. Then there was his Youtube series "The Minimalist." In it, he taught me how to make really fancy-tasting meals without fancy ingredients or methods that could go awry in the blink of an eye, and that  played a large part in my confidence in my cooking skills increasing and my knowledge of cooking methods and flavor pairings increasing. I was sad when he retired until I found out that he was retiring to work in his garden, grill out, and play with his grandkids full-time....

Moonstruck  has been a fascinating cultural experience for me. I first saw it when I was in my early teens, maybe tweens, and I loved it (it's got Cher in it, how could I not  love it?). Six or so years later, I attended Thanksgiving with my long-suffering partner's extremely  Italian family, and I fell in love with Moonstruck  all over again because oh my god they weren't exaggerating anything in the movie Italian-Americans really are this amazing . Then four or five years after that, I visited New York City for the first time and got a taste of the city in which Moonstruck  is set (though 2010 NYC and 1986 NYC are vastly  different places), and finally had all the pieces I needed to truly enjoy Moonstruck  in its entirety. (I still love Cher, don't be confused, but Olympia Dukakis as Rose is absolutely 100% the best part  of that movie. "You've got a lovebite on your neck." I CAN'T.) Now fast-forward to October 2016. We'd gone to see a play,...

I've been accidentally making quite a lot of vegan, gluten-free, soy-free, low-fat, low/no-cholesterol dishes lately, which is interesting because a) I'm not a vegan, b) I'm not even trying  to make dishes that fit any of the above categories, and c) all of these dishes are wicked  tasty, which is not something one generally associates with vegan-gluten-free-soy-free-low-fat-nice-to-your-cholesterol cooking. I mean, I guess there wouldn't be any vegans if vegan food tasted bad or boring or whatever, but still, considering how devastatingly deep my love of cheese and eggs goes, I've been pleasantly surprised to learn that my twin vices aren't actually needed in every dish I eat. That said, whenever I take this soup to work for lunch, I find that I heat it up and expect it to be boring. Like, every single day. Even though I ate it the day before and loved it. I still  expect to dislike it the following day. I suspect this means that I am a) biased, b) indoctri...

I've re-discovered omelettes recently, and I'm not really sure why I'm liking them so well these days. Maybe because there's no meat in them now, unlike I did back when I first learnt to make omelettes, and meat tends to smell like a wet dog, to me? Dunno. Regardless, we're eating omelettes at least three times a week, these days, and I think I might be in love. This recipe came about thanks to my parents and their trip to Italy ... oh heavens, it's been two years now, where did time go? Anywho, they went to Italy, discovered margarita pizzas, my dad made some for me when I visited, and then I promptly didn't make them for myself because failure. Until now. First time I made this meal, I'd come home late from a long day at work, eaten an irresponsible number of leftover birthday baked goods, indulged in an irresponsible number of mimosas (which is two, I am such a lightweight), and then opted for pacing around the house to get 5k extra steps on my ...

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 ...

I honestly don't recall what led me to  this recipe , originally, though I suspect it was either a) Buzzfeed or b) "I want chickpeas and sweet potatoes, let's see what recipes the internet has to offer me in that arena." Either way, I made this dish for the first time on a night I was too tired to cook, and it was terribly good to me, taking only about 10 minutes of effort and providing a really, really tasty meal. ... one which just needed a few little edits to make it purely awesome. Layered awesome. Layered roasted awesome. Made of veggies. (I'm tired and uncreative tonight, lemme alone.) PS If I have to scroll past like 50 photos and a bunch of rambling to get to your recipe, you're probably doing it wrong. I'm here for the food, not for your blogging. Ugh. Anyway. Roasted Layered Veggie Awesome Ingredients 2 large sweet potatoes, peeled, halved lengthwise, and cut into 1/2" chunks 1 tbsp olive oil 1/4 tsp red chili flakes 15 oz...