Many of us have heard the dreaded ‘So… any idea what you’re doing next?’. It makes me a little irate, anxious, and on the verge of a minor breakdown, as you can probably tell. Two years of my undergraduate degree have somehow disappeared with the blink of an eye – I am older but seem to be none the wiser.
I associate with soup, the fiery plains of eastern Rajasthan, the smokiness of coal roasted jeera in a Kadai pan, and the creators of a warm, comforting dish full of love, compassion, unity and humility.
Are we are giving daylight savings time just a little more hatred than it deserves? Sophie Price looks into the benefits of the time change for both early risers and night owls.
The sense of achievement I’ve felt making these recipes massively outweighs my actual creations – mostly ten-seconds-in-a-blender things – but I feel great about them.
The custom of using chopsticks differs across cultures, across countries, even across households. But wherever you are, using chopsticks takes practice, patience and perseverance.
Making the effort to get dressed up and treat yourself to some good food isn’t something we always feel like doing when we’re exhausted, but it's something I believe we should make the effort to do more often.
For students who are endlessly in essay crises, balancing too many things or frankly just feeding their caffeine addiction, the subscription service was inevitably going to be a hit.
It goes without saying that the significance of identity is fundamental to biography. Yet this is perhaps one thing in the analogue times past—but in an age of unique self-representation, the role of social media as a tool of pretence and unchecked self-aggrandisement casts a shadow on the biographies of coming years.
"With the season of love (or loathing) already upon us, here are some of my more accessible, go-to cocktail creations with a Valentine’s Day twist. Perfect for enjoying with your pals, lover(s), even on your own (dare I say it!)."
It’s unsurprising that when the temperature drops, we crave piping hot dinners, whether it be Vietnamese pho, Swiss fondue, or throat-tingling curries laden with fragrant spices.
Haggis is hardly something to get excited about - when you hear dinner’s going to be offal stuffed into a sheep’s stomach, your mouth doesn’t exactly start watering. But as soon as you dare take your first bite, the divisive delicacy wins you over.
