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GRAVY

  • My first novel started with a mole. Yes, a MOLE - a freckle, a birthmark, whatever you want to call it.
  • I was at the pool with my daughter getting ignored by our swim instructor when a lifeguard with a particularly ripped abdomen walked by. He stopped to flirt with one of the female lifeguards and my eyes flew directly to an adorable mole on the top can of his six-pack.
  • "How cute!" I thought (among other things). "He looks like a character in a romance novel!"
  • So I went home and started writing fiction for the first time. That was over a year ago and I still haven't been able to stop. GRAVY is the story of a suburban housewife who wants another baby, but gets a man with a mole instead.
  • GRAVY is now available on Kindle and Nook!

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« The stuff that makes up for the rest of it | Main | Genoa, writing stuff, Obama-mania (Obamania?) »

January 19, 2009

Comments

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Sadie

Yum! I have been waiting for you to post this. I am definitely going to make this, and maybe add a few more vegetables (maybe some broccoli, sliced carrots or mushrooms). Looks delish!

Morgan S.

Ohhhhhhh, that looks so extremely yummy. But I have a problem! Though cashews were my ALL TIME, MOST FAVORITE nut, I inexplicably became highly allergic to them about 3 years ago. (sobs....) Do you think this recipe would be good using almonds? I know some Chinese food restaurants have almond chicken items on their menu. Or maybe peanuts?

Sheryl

It cracks me up every time you post a recipe when I see those gloved hands of yours. :D This looks yummy, I will definitely make it.

LizP

Holy cow that looks good and I don't even like cashews or water chestnuts. This was a better tutorial than that commercial for the Nintendo DS thing. Who needs to say "continue", just hit Page Down!

laura

looks sooo good i'm going to order some chinese right now since i dont have half those items, but man can't wait to make that.

bethany actually

If you don't mind mincing fresh garlic, you can use fresh ginger! Just keep it in a plastic freezer bag in the freezer. It keeps forever that way. When you want to use it, just use a vegetable peeler or paring knife to remove the outer skin on the part you want to use, then use a grater to grate the desired amount! It works really well for stir-fries especially, and fresh ginger tastes AMAZING compared to the dry powdered stuff.

Janssen

That introduction cracked me up - what could be a better way to sell a recipe?

Rhi

We're going to try it. But, just for the record, I find cashew to be a really, really weird word.

Alison

I love you.

Gry

Oh, I might just try this.. If I can find all the ingredients in our stores! In any case it looks DELISH!

Laura

Thank you! I have tried every recipe you have posted and my family has loved every one of them!

Kim

Hi, just wondering if you plan to continue posting over at the Naked ledger. I found your personal blog through the Naked Ledger and enjoy your personal as well as financial posts.

Melting Mama

Nomz. Fed Ex Please?

Patti

We made a variation of this on Monday night and it was amazing. We had to substitute Almonds for the cashews as my baby has a cashew allergy, but even so - MMMMMMMMMmmm!

Thanks for the recipe!

Morgan S.

I made this tonight and it was AWESOME. I used almonds instead and brown rice. I am beyond thrilled to add this to my meal rotation. I have been wishing I could cook this type of dish forever, but shied away thinking it would be too complicated and need too many special ingredients. LOVE IT.

Kate

Holy Cow! A recipe in which Scott can eat every single ingredient? No way!!!!!

I am SO making this!!!

The Balebusta

Manda! This looks fab!!! I have been on a baking kick lately but this is something that would definitely please the fiance! Keep the delicious recipes coming! (From another conservative blogger, stay at homer, writer, photography & cooking lover)

margaret

First off let me say that your presentation of this recipe is fantastic and very enticing. Great pictures, and easy to follow. It is not my habit to slam people on their blogs, but I made it last week, and it was horrendous. I thought for sure I messed up the recipe, but later discovered that was not the case. Before I could even get it to the table, it had congealed into a pot full of glue-like substance, thicker that honey. After checking the recipe to see where I went a foul, I added another 2 cups of liquid to the pot to make it somewhat palatable. It tasted like paste. After dinner (and bribing a 2, 4 and 6 year old to eat it for chocolates), I checked some sources for appropriate proportions of cornstarch. The consensus was that each cup of hot liquid should be thickened with only one teaspoon of cornstarch. http://www.asianonlinerecipes.com/cooking_guide/thickening-cornstarch.php This recipe calls for 4 Tablespoons of cornstarch for the sauce, and only about 2.5 cups of liquid. That is about 5 times more corn starch than is needed. I don't really know how you can make this and have it taste like anything but cornstarch. Are you certain of this recipe? Anybody else tried it?

morgan s.

I just made it again, using the correct amount of cornstarch. Oh DANG is it yummy. My husband is out of town so I get all the leftovers, too!

Betsy

I made this last night, using only 2 large-ish chicken breasts and only about 8 oz of cashews. Wouldn't you know it, my husband's only complaint was "Too many cashews". So, I guess you can have too many cashews in Cashew Chicken. :)

Overall I liked the dish, and didn't think it was too complicated or time consuming. I agree with the commenter above who said they would add more veggies.

chicken recipes

YUMMY! I find your blog as a gift for me, a man who is trying to cook, I mean it is really detail and also provide vivid pictures of every single step, thank you so much, I do hope I can make it by myself one day :D
Cheers!

Chinese Ingredients

Wow, the cooking method of this dish is great, I'll try it later and I hope it tastes the way it look. Thanks for sharing!

Carol Del Buono

Boy, did I ever luck out! My son David can really pick 'em! Yes, this is the infamous mother-in-law who knows a good thing when she sees it. Not only can she (that would be manda) cook, among all her talents, but she knows to invite me for dinner every time she makes this tasty, wonderful cashew chicken dinner. What more could a mother-in-law ask for!!!

Satisfaction guaranteed!

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