Tape should suffice, though. Sweet post! Keep up the awesome work :)

I just did a double-take about that. I thought metal in microwaves is a no-no.

A bit of internet research suggests that a staple or two is unlikely to cause sparks or fires, but the below site’s answer sounds scary enough that I’d probably use tape or just fold up the brown paper bag a few times.
http://www.hps.org/publicinformation/ate/faqs/microwaveovenq&a.html

Was that a sideways dig at William Howard Taft, our chubbiest and stuck-in-the-tubbiest president?!

<3

Indian cookery is not hard, beyond the seed money to fill your spice rack the first time!

As for adding stuff, I’m making a stock right now. Once I’ve done that and have a clear stock, I can make a thin soup (chicken and rice, “Chinese” chicken noodle, chicken & mushroom, chicken & sweetcorn…), thick chicken broths of ll sorts, use it in a risotto. I lose most of those options if I put lentils or beans in when I’m boiling the carcase for stock!

Red Lentil Soup (sometimes I’ll add chard and a potato for more healthiness and heartiness, respectively): http://www.epicurious.com/recipes/food/views/Red-Lentil-Soup-240287

Saag Tofu (DIY Indian food? Yes! And you can sub in frozen spinach if you like): http://www.eatingwell.com/recipes/saag_tofu.html

This weekend I’m going to try these peanut sesame noodles, which sound like a simpler version of the ones I usually make:
http://smittenkitchen.com/2008/04/peanut-sesame-noodles/

I’m also a huge proponent of homemade pesto, though it can get a little spendy. But you can whip up a big batch and then freeze whatever you don’t use.

Okay, I’m going to stop nerding out over food now.

TKOG: I totally had a love affair with kale and cheated on spinach as well. I definitely need to get more greens back in my life!

The burgers can come out a bit on the dry side, so I usually add two extra egg whites. Even serious carnivores like this recipe, though. It’s a good one!