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“It’s funky. Abrasive. It’s not afraid to get in your face and call your mama ugly.”That’s how black bean garlic sauce was first described to me. I was
one of the RA’s in the dorms way-back-when in college and some of my
freshmen residents were teaching me how to use a wok. One of them tossed
the sauce in with some cooked chicken and greens and as the steam and
smoke rose the air became
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