I don’t know about you, but tempura ANYTHING is solid in my book.  It’s like…you know…fried food but somehow a little more classy.  Less Popeye’s and more Boston Market.  Ya know?

So school started up again and I only have my capstone left–then I’ll be a real grown-up with a real Master’s degree!  Isn’t that exciting?  Except we’re moving again and all the BS that goes along with that is…well, BS.  I hate moving.  It hasn’t even been a full year that we’ve been in Colorado–by FAR my favorite place I’ve lived in my 26 years–and already time to bid farewell.  How is that fair?!  Since I graduated high school, the longest I’ve lived in one place was my year in Iraq.  Military life, man…it’s a little rough for this homebody.  Which is why fried foods come in handy.  We’re good friends.

Speaking of fried food, I chose to bake these since I’ve had a few mishaps of late frying things.  It seems that just…you know…THROWING things in a pot of hot oil doesn’t often end well for the skin on my arms and face.  Oops.  I need a deep fryer, like, last week.  Besides, I’ve been capital-L LAZY this winter.  Baking these meant I could dip ‘em, set ‘em, and bake ‘em quickly and watch The Mindy Project while they were in the oven.  Too easy.