your goose is probably only half-baked at this point

The first time I had curry udon, I was teaching fencing to fourth-graders in Japan. This dish is a lot less weird than that sentence. Tofu Curry Udon't Ingredients 1 lb extra firm tofu 1 medium sweet potato 1 medium onion 2 tbsp olive oil 1 zucchini (large) 3 cups water 3 1/2 oz curry block Instructions - Preheat your oven/toaster oven to 400*F. - Slice up your tofu into three slabs, then cube those slabs. Relatively small cubes - 1/2", perhaps? - Bake it 25 minutes. - While the tofu is baking, peel your sweet potato and slice it into 1/2" slices. Cut those into 1/2 to 1" pieces. - Heat the oil in a large soup pot over medium-high heat. - Toss the sweet potatoes in, toss 'em around some with a spatula. - Dice up your onion and add it to the sweet potatoes. - Toss that around and let it cook, stirring only every few minutes, so that the veggies have a chance to soften and brown some. - While that's happening, spiralize your zucch...

(This recipe requires a veggie spiralizer , but you're cool so you probably already own one.) (Also, cake. See below.) I left work at 8:00 pm last night, a Friday night, because everything is stupid sometimes, and of course, because I had Cheese Hug Bake with Zucchini and Quinoa for my lunch, I ate at like 11:30 am (I have very little willpower around that stuff, just ... GIMME), so by 8 pm, I was HUNGRY. I was also biking my sorry ass home at that point, which - when you're hungry and tired and braindead from a long day of getting the office ready for your one-week vacation - is just pretty terrible. We'd taken a detour to the grocery to buy some zucchini because, in addition to being tired, hungry, and braindead, I was also SICK, and thought that a nice chili ramen with courgettes might make my throat hurt a little less, at least. So by the time we were rounding the corner for the almost-final stretch of the ride home, I was tired, hungry, braindead, sick, and annoy...

In case it's not been made ABUNDANTLY clear, I am 100% in love with my veggie noodle spiralizer , which was initially an impulse buy that I regretted so much that I ignored it for ... six months? before trying it out. Yes, I am regretting those six months, why do you ask. Anywhatsit, I've used the thing like six times in the past three days and have absolutely no intention of stopping any time soon. It's like I'm able to eat food again, but without all the bloating and sluggishness that usually comes with pasta. It's liberating. I am in love. This is THE PERFECT summer dish to prepare on a work-night because it takes very little actual active time to make, giving you plenty of time to shower and stuff. Oh, and it's not hot and heavy (*sner*) so it's good to eat when the outdoors is trying to act like an oven. Give it a go! Pescatarian Surf 'n Turf Ingredients 2 tbsp soy sauce 1 tbsp minced garlic (1 clove) 2 tsp minced ginger 1 tbsp rice v...