My name is Caitlin, and I am a 2010 graduate of the University of Washington with a BA in Near Eastern studies. I am an American who speaks Arabic, Persian, Japanese, and Spanish.I received a Fulbright grant to teach English in Morocco; this blog is here for me to share my experiences with everyone. :)
IMPORTANT: This site is NOT an official Department of State website, and the views and information presented are MINE and DO NOT represent MACECE, the Fulbright program, or the Department of State. Just FYI.
The kanji in the title are read "zento" and mean both "future prospects" and "the journey ahead."
I made white bean chili yesterday, and just ate it with normal wheat bread. But as I was considering my projects for today, I had a hankering for corn bread to accompany my chili. The only issue was cornmeal, and I wondered what would make an effective substitute. My answer was…maybe couscous? It kinda looks the same and has the same texture.
Instead of attempting to change a recipe, I went Googling for one someone had already used. Google, the veritable Index of Everything that it is, turned up a lovely recipe, submitted by someone in a similar quandary as mine.
I don’t know if I’ll get to trying it anytime soon, since I don’t have soy milk to sub for buttermilk and the one store where I can get it is far enough away that I’m inclined to be lazy.
Anyway, I thought I’d share the link to the recipe (just click the title up there), and if any of my kitchen-inclined Fulbright friends give it a go, let me know how it turns out.
