The other day, my enthusiasm for black bean sauce produced a stir fry so salty and flavourful as to be difficult (and certainly not enjoyable) to eat. Thankfully, I devised a solution – mixing it at about one part to ten with unflavoured cous cous. As a consequence, it became three tasty meals rather than one failed one.
Author: Milan
In the spring of 2005, I graduated from the University of British Columbia with a degree in International Relations and a general focus in the area of environmental politics. In the fall of 2005, I began reading for an M.Phil in IR at Wadham College, Oxford.
Outside school, I am very interested in photography, writing, and the outdoors. I am writing this blog to keep in touch with friends and family around the world, provide a more personal view of graduate student life in Oxford, and pass on some lessons I've learned here.
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Couscous takes flavor from its companion foods.
recipes