Asian Cashew Chicken

I really, really love Chinese food.  Any Asian food, actually, but especially take-out Chinese.  It gives me the same comforting feeling that other people probably get from fried chicken, mashed potatoes, or collard greens.  I can't explain it, but it just makes me happy.  But for some reason, I rarely cook Asian food myself.  Maybe I was afraid I'd get sick of it if I actually made it, or that I'd screw it up and ruin Chinese forever (highly unlikely).  Nevertheless, I decided to give it a try.

Another blast from the past (I first made it last January), this Asian cashew chicken is just as awesome as anything I could get at our local No. 1 Chinese Restaurant - and without all the MSG, whoo!  Makes great leftovers, too.  I proudly announced that I had made this from scratch when I brought it in to school for lunch the next day.  Hope you enjoy it as much as I did!

Favorite Chili & Corny Bread

I have a confession to make.  It took some inspiration from my truly lovely friend Janine (over at HeARTful Cooking) to get back on my food blog.  I really enjoyed making it, and I've cooked so many interesting things over the past year, but never found the wherewithal to just bite the bullet and make a post about it!

I tend to be long-winded in my blog posts.  I think that's my problem.  Ever get to a point where you know it'll take you so long to do something (like, really unnecessarily long) that you just don't want to start?  That was where I was at.  For a year.

But I really, really like this little blog of mine, and you know, next year's going to be a little weird.  My funding situation is potentially non-existent.  I probably won't be teaching.  I'll be taking just two classes, most likely.  I'll be retaking a Masters exam.  So I'll need to find some solace in food.  Cooking it, not getting take-out like I have been.  But that's a different issue.  (Damn you, Falafels and your shawarma!)

Welcome back to Please Pass the Muffins.  Here, we like muffins.  And you.