A night that one had no reason to expect to be abnormal has actually been highly interesting, though in entirely non-academic senses. I learned about how delicious Ketjap Manis is, a bit about Greenpeace, lots about a private Oxford company of interest, some things about friends of mine, and a bit about improvised cooking. The dish was invented in three stages, while being cooked, and worked out quite well.
In some ways, this last Oxford term is proving a lot like my first.
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. Between 2005 and 2007 I completed an M.Phil in IR at Wadham College, Oxford. I worked for five years for the Canadian federal government, including completing the Accelerated Economist Training Program, and then completed a PhD in Political Science at the University of Toronto in 2023.
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and very yummy it was too!
It was largely inspired by the excellent dinner Antonia made for me previously, though it involved relatively few of the ingredients and did not involve the marinade she used.
A recipe for Ketjap Manis. That said, I am hoping to be able to buy some at the Asian supermarket. It is similar to teriyaki sauce in flavour, though it is a liquid like soy sauce. It is very nice with rice.
Was Antonia alright? She seemed a little over-excited at St Antony’s. And be wary of OA; dig a little on the person who owns them.
Rob,
She was fine, as far as I can tell. I spoke with her today.
Incidentally, the tasty sauce that Antonia recommended to me (and kindly gave me a tub of) is the Ainsley Harriott Lemongrass and Black Pepper marinade.
I am glad there is some space for socializing in your final time in Oxford.