Anatomy Of A Stupid.

If you, wanna know, the real deal

Am currently absolutely overjoyed from the revival of my 20GB 3rd gen iPod. Got the replacement battery from Longlast - same place where I got my e805 PDA battery replacement, also another discontinued product - and spent half an hour trying to pry the damn thing into half yesterday but now that it's in, on and running.



I am ecstatic! I've always had a bond with iPods... then eventually I'd lose them, or they're stolen like the Nano. But now I'm back with my very first white love! and the added bonus? The songs are still there! The likes of Daniel Lioneye, Disagree, ACDC, The Who and who can forget, Fountains of Wayne has never been more helpful during mis-en place for lunch services alone =)

Today I've learnt a very important lesson.

I was opening a bottle of Sassicaia 2002 for a guest when I found that the cork was very very dry and it was starting to act up on me. Not taking the risk of dropping the bottle infront of the customer, I flagged my senior, Din to come over and help me instead. Sure, it looked unprofessional but I'd rather look like an idiot than have RM1000 wine poured on the ground, AND look like an idiot at the same time.

Then a guest from another table requested the lights be turned up as he wants to take a photo and go figure, his iPhone didn't have a flash feature, and you know how the stereotype that a fine dine joint has to be all dim and mysterious like it's any aid to the overpriced mineral waters, so it was actually quite dark. Din took the instructions so he stepped over to the lighting panel, asked me to look out to the dining area and signal him when it's bright enough.

Too bad, I never got the chance to tell him he was half way there until James, the sous chef came out and stopped him claiming it might disturb the other (two) guests from the table nearby. Din is a senior staff, but it's just too darn bad that he's still employed as a 'waiter' since there are no captains at Third Floor.

45 minutes later when Ariff came back, he calls us for a short discussion by the empty bar counter. He requested an explanation as to why the kitchen crew (in layman's term, this means James)  was complaining that his service staff are "playing around with the lights" and why the wine 'popped', whatever that fucking means.

So what was the lesson that I learnt? Kitchen and service staff may be all lovey dovey during the staff picnics and all, but when it comes down to crunch time, these two elements are like the result of a toaster oven switched on while it's in a water tub - shocking. Why? For starters, let's just say if the guest who requested the lights to be turned up complained, who should be brought forward? Think about it, you have the guy flipping the eggs and pouring the sauce out to explain about the frickin lights!

Sassicaia. That's a medium-bodied Italian reserve red wine for those of you who have yet to see one, I know I was like you just a few hours ago. Red and white wines don't "pop", champagne does. Let's just say we have the craziest miracle where the red pops, what's there to hype about? Not like I blew up the bottle or anything, and popping is perfectly fine even if it happened, probably just Co2 build up from old wines.

I don't want to keep this dragging for long, I've never really liked the kitchen staff at TF anyway. I'll end this boring post with a quote from my manager just before he dismissed us from the meeting

"Kitchen staffs will never understand (the) service staff's situation, but when they interfere with our duties serving a customer, that's when you get to see an egoistic chef at work."

Be More Than A Name

Short updates from the tall dude. Now better known as a waiter, I'm kinda getting used to the table waiting world, if only they'd tip better.

It's quite amazing how versatile a day in the life of a waiter can be sometimes, yet it all comes around just as soon as you talk about it with another waiter. The endless rants of ugly shifts, fussy guests and god knows how many people are already labelled as bad tippers in the restaurant field. Thankfully I didn't get the more often than not sure to be present bad hat co-workers.

Just the other day a Datin and her friends came over for a late lunch, and my friends should know I much I hate table draggers. Knowing that her reservation was for 1 was enough to make me hunch just a little bit more in the midst of the empty restaurant. It was an 8 pax birthday lunch, but soon we found out that there was no specific birthday boy or girl, but it was just one of those BFF things where the name in the Happy Birthday song would be replaced by 'all of you'.

But whatever. Me and Din picked the table up anyway. We waited anxiously for them to come. Finally all 8 showed up, the Datin being the last of course because VVVVVVIPs have to be fashionably late. Just after she arrived an assistant stormed into the kitchen, white bland box in hand, and left shortly after. While Din was taking the order, I decided to check out what happened. It apparently was just a black forest cake Datin bought for everyone. There goes the prepared parfait, but we saved it what would be the next day's birthday reservations, so no worries on that.

When the cake was served individually with candles, Datin caught me, Din and KD for a song. She literally trapped us in the room and forced us to sing with them. So we sang and let them carry on just before the name part. KD and Din left to pick up the petit fours but I stayed to top up the champagne until the hilarious happened.

After finishing off the song, they stood up for a toast and while doing so, one of Datin's friends actually burned a really big hole in her dress as it caught fire from the candle when she leaned to the front for the toast! Now I know why the first agenda after the song is to blow the damned candle out first! I literally was snickering as I chased toward her. The rush of my pleads for her to put the fire out herself, since tapping on a Datin's friend's tummy without permission at the time didn't seem very... encouraged.

Luckily she put it out as soon as she saw, and the hole managed to open up only about three inches in diameter or so.

An hour passed, and it's almost 3 now. KD already took off for his split break, me and Din still lingering in our sloppy faces when a conversation between Datin and her friends broke out as the lady victim was about to leave.

Lady : Too bad I burned my dress today! Luckily someone saw it..

Datin : Ya, luckily or else you would have to wear her jacket and leave! *pointing to a friend of hers wearing a very trendy Coach jacket*

Lady #2 : Eh nevermind lah, it's very hot anyway, I'll let you take lah!

As the tune of a slightly plastic but usual Datin's laugh played, I can only smile to myself with the obvious ringing in my mind.. Obviously. It is afterall, a lunch, no?

Datin : Luckily Ariff saw it! (pointing as my manager, Ariff, walks into the room with the bill)

Lady : Eh, not him lah, who was it again ah..

Lady #2 : This boy, here, what's your name?

Before I knew it, she's already gazed at me with the request which kind of slipped right past by me disguised by my weariness.

Ariff : His name is Andy, Datin.

Lady #2 : I see.. Andy, are you a trainee here?

Me : Uhm, yes ma'am, from Taylor's College.

Lady #2 : Good good! Keep it up, you deserve something for what you did!

I just smiled and left the room. They were already leaving and I don't know what else could I offer, except safety pins for the lady victim, which she actually already had. Ariff comes up to me after they've left and asks cooks up a short talk with me.

Ariff : Did you know who was the lady in white (referring to #2)?

Me : Nope.. who?

Ariff : You're from Taylor's College right?

Me : Ya.. and..

Ariff : That's the honor of Taylor's man, come on..

Me : Erm.. She was the best student? *chuckles*

Ariff : She is Datuk Loy's wife, and their daughters are very very the pretty you know?

Suddenly everything gushes back to me, it all seemed so familiar then but now it's all clear! I have to admit, I did kind of eavesdropped when they were showing off picture of their children from a recent dinner, and it all seemed way too familiar. So it is her, and that was them, so I do remember from an event last year the the main campus!

Me : Ohh! Ya ya I know them, wow.. that was seriously her ka?

Ariff : Yes of course! She was very happy to know you're from Taylor's.

Me : Oo.. I see.. *chuckles slightly louder*

Ariff : Ok lah, anyways you can go for your break now, come back a bit later, I ask the kitchen to save some food for you.

Me : Ok, thanks!

I left for my break with Wai Kheng, the pityful girlfriend. She was waiting since 2 doing nothing, sorry baby! If I'm not mistaken, we went out and had a small lunch, got ice cream from Pavilion. Was going to get some for her, but she always rushes to pay with me, too bad I lost that day, AND she had to wait.. Sucks to be her that day, but thankfully the gorgeous is still so loving :) Still figuring out what to get for her birthday though.. Any suggestions?

Well all in all, a day's work can be as dull as hell at the restaurant, and on some days can be so special like such. Brewing Illy and firing captain orders are quite enjoyable, but it has it's cons at times, especially functions, but that's another story. I'll continue tomorrow if no table draggers attend, and I'll be able to leave early.

Until then, work safe. Your blogs, like my tips, are always appreciated.

First Day Rants

Started training at a local fine dine restaurant called Third Floor, located in the JW Marriott KL working splits for weekdays and 3pm for Saturdays, and the restaurant is closed on Sundays.

What a way to start the first day, got up late and floored the Spectra through Kesas like there was no tomorrow, arriving at Marriott in a record breaking 14 minutes from Shah Alam, mind you, at 9.45am in the bloody morning! Well obviously we didn't miss out much, since we (Wai Kheng and I) arrived at the restaurant at about 10.10am but nobody was there or nobody there was doing anything yet.

Apparently it was going to be a quiet afternoon with what would be just one food tasting table and a 3 pax walk in, a bunch of ladies in their 40s up for some Wagyu cheek, not served well done thank goodness. The staff there are quite 'fascinating' and unique, but this is considering the fact that there's only 3 staff for the whole service department serving 11 tables and a bar. Oh and one of them is the manager, lol!

First that I would meet would be James from the kitchen, he looked a lot like the next of kin to Chef Ken, the director of Third Floor. We were then brought along to meet other staffs of the kitchen, Seong, Awie, Poon, Yao and not to forget the steward, Korea. Wait, Korea? I know, you may have queries as to isn't that a country and all in your mind, but apparently the story is this guy's mom is Korean and his dad's ancestors are Chinese. In short, perhaps he just wants to represent, y'all.

Then came KD, my mentor for the next month, the young and active service staff whom share the same interest in cars with me. Thank goodness, at least silent shifts won't be so boring with this guy around. I hope. He is a bit lazy and likes to 'steal bones' though. But oh well, at least he taught me how to do it myself, he's a pretty cool dude xD

So on with mis-en place. Set a couple of tables, had to re-set the settings on table 2 as KD placed the wrong table cloth by accident, it covered only 2/3 of the table and he didn't realize, d'oh! After setting the tables, swept the carpets for a while and gazed at my Bowerman, it's now 12 afternoon. Business hour.

The first and supposed only guests arrived at 12.30 for the tasting for next month's function, as predicted by Mr Ariff the Port Wine Creme Brulee and salmon main course was rejected. Replacing the Brulee with a Lime and Ginger variation, and beef replaces the salmon. Throughout service, KD did most of the work and I was jotting down notes since they don't believe in having training classes to show how to do things at Third Floor.

Half way through, 3 ladies approach the door and thankfully Mr Ariff was nearby, as he greeted the guests for me. Went through my quick notes for service sequence and proceeded to help Ariff with the water pouring, serving and clearing. Trust me, for a first day, this was scary enough! The guests ordered Roasted Pumpkin Soup and Wagyu cheeks to share, so the plate arrangement on the table was seriously screwed up with two huge platters attempting to fit itself into the middle of the table crammed alongside empty dinner plates for individual use. Darn.

After the guests all left, KD decided to leave the table setting of the used tables to Din, an afternoon staff. Thankfully Third Floor is another restaurant that appreciates it's staff, where they allow actual meals to be cooked for their staff. I managed to chomp down into Poon's Golden Fried Rice of which he claims is being sold for over RM100 a portion up in Genting. I have to agree it was delicious but that's overkill! So we left for our split break at 2.30pm, and headed out to Pavilion where I spotted Joanne the short leng lui from DH and Hadi at Michaelangelo's. Totally forgot about asking why she didn't tag along with her friends like June to Flam's, so do I remind me the next time we meet yeah? ;) Hadi looked super out of place with his black Michaelangelo's jacket but with a mismatching white Taylor's chef hat. LOL! Imagine that, and from far he actually looks a bit like a girl, but that could just be me...

Watched Wanted, the weirdest movie ever this year, with the weirdest storyline and weirdest weapons which have bullets that will redefine suicide in style. Angelina also had bloody skinny arms and didn't look as attractive as when she did during her Tomb Raider and Original Sin times. *cue sex scene* Overall I wouldn't recommend watching this movie if you're a saint, you'll just end up saying the f word too many times because of the cheesy concept behind the story.

So after that, we returned to the office, skipping along to the tunes of automobiles revving when the junction light just turned green, but at the same time a peaceful tone of the wind was curling up in our ears. It was very much appealing and comforting. Maybe it's the jadedness like what Maynard says, after all having one table on the first day is a bit of an alert dropper if you ask me, since I've yet to see times when the walk-ins would triple or quadruple and we'd all be struggling to get back to the kitchen thanks to the many tables calling us to request for anything.

Nothing to do for place to dinner, so I folded some napkins with Din and KD, until Seong came out to join us after 7pm (opening) and no guests showed up. 7.45 and still no guests, so I did the Mui Huai wine chiller inventory while waiting, until I finished it at 8.30 and there were still no guests. Thought of doing the Fine Cut chiller inventory too but Mr Ariff came into the bar telling me business was no good tonight, and that I can now get ready to go home.

Haha! In a way it is good news, but inventory has never been my favorite past time hobby, and to already be in the zone to do it, I'd rather finish it all off at one go rather than delay, but oh well. So we all left by 9pm instead of the scheduled 11pm, and I went for dinner with Wai Kheng at a cozy little steamboat restaurant in Cheras.

Totally bloated myself and now here I am, after a cool and fresh shower and new shirt on, ready to tuck into bed and wake up to a new and hopefully more exciting day at the restaurant. Getting used to things slowly, hopefully it won't catch up and overtake my pace anytime soon.

That's it for today's post, more updates to come as time passes, thanks for stopping by to read this one!

Regards

Run Of The Diamond Mine

You know how I'd review the group every term at the end of it right? Well, since it's the night before training for everyone, I just thought I'd twist things a little, to instead tell you guys about where my groupmates will be going for their training, and give a short word or two about it if I happen to have patronized it before.

This term around the group received 6 more members as a result of the dispersed Group 6 and a completely new division arrangement for each group, though Group 1 and 2 suffered no casualties as a result of the change, as none of our members left the group.

So, let's start with the very unfortunate Mat Rempit Comel aka Hadi aka bigHuddy. Why do I say that this very random, intelligent and bushfighter which attacks at the times when you least expect it, unfortunate? Well, it's a sad story which starts at a little restaurant called Bakerzin at One Utama. He applied  for it, and got confirmed according to the system and was set to go together with Kah Mun, another one of our batch mates. Sadly, at the very last few days of the term exams, he was told he got rejected instead. Confused, he attempted to resort to options such as JungleB's lair, Cuisine Studio and Michaelangelo's Sunway Pyramid, but to no avail. Finally he's now confirmed for Michaelangelo's Pavilion, where everyday he will be forced to take a 2 hour journey on public transport since he's not used to riding his bike to KL. One sad ending to a happy introduction, don't ya think?

Then there's Aniq @ Beruang @ LadiesMan. I personally don't think his placement actually matters, because his present will be felt all the way to hundreds of miles away with the laughs he'll be giving to people at his new workplace. Quite a sad case at first, but a happy ending as he gets to be in the same building as his ex-husband, Maynard. TGI Friday's is the name, frying is the game. He'll be enduring training next to Zaha which will be at the microwave section. Just kidding guys!

Then of course there's Maynard and Group 2's MagicMan, Leon Ng. Like I said, Maynard will be in the same building as Aniq. I'm not sure if it's a Sarawakian thing, but strangely enough, Maynard opted for Italiannies voluntarily and keep in mind, he went to The Westin for his first training. Sort of like a downgrade, don't you think so? It's a whole different story for Leon lah, since Italiannies doesn't fry or microwave everything their pizzas. LOL! Again, kidding guys, nothing personal *cough*

Racking in about 30% of the whole group is Cuisine Studio. This is almost definately thanks to the rumors and lansi-ness of JungleB whom proclaims that Cuisine Studio is the best and everybody there loves him, but I'd just say that guy's just being lansi as usual. I quote someone, 'he's territorial'. Have fun making Ratatouille guys, and I don't mean for term 5's applied tech okay! xP Jungle will be bringing along Han, Elaine and Jon the taiko of Cheras.

Then there's the wise one, Phang, and the... well... slightly less wiser one, Seng Ming aka TuEsBiatch Man aka Carrot Head. Don't ask me how or why, cause I just play along most of the time. They'll both be going to The Apartment at The Curve which I almost chose after I got rejected by my first placement. One fine day after exams I caught Phang and his girlfriend (yup, it's true, the guy's taken!) right in front of The Apartment when I went for a movie. He gave me a brief intro about the restaurant and it's concept. It seems pretty casually formal. I mean hey, there's a bed in there but the food is fine dinish, cool right? Also tagging along is Calvin Khan, master pastry chef from Group 3.

Not to forget, Miss Hypertune, or should I just say Miss Hyper 2008, Chong Li Shuang aka Mischa aka Reepicheep. She's on a roll with Banker's Club in her pocket for first training, and is now headed to Westin for her second. I'd say the amount of exposure she's getting is going to be pretty helpful in the future, where exclusive service lessons are absorbed from Banker's and techniques to work fast will be taken from the hotel. Good luck Mischa, if you ever marry Nathan don't forget to call me ok! (like what you always say... no la, I talking crap only.)

The always welcomed new member, Kok Man Yaw or better known as Cow will be going to Seri Pacific KL, after his first attempt for Westin turned unfruitful. Of course this time around with his new girlfriend, Ivana Ta-Hjj-Ya-Wee, they'll be going together just like how Aaron Teh and Samantha Tey went together to the exact same place. Looking at Sam's notes, trainees at Seri Pac should be in quite good hands and should be blessed with quite valuable information.

As for Jay, well I was quite convinced that he would go to Lobsterman PJ, but due to unknown circumstances he's now headed for TGI Life Center instead. Just like the other TGI trainees, I'm sure his microwave and frying skills will be perfected, just in time for term 6's final exam xD Once again, just kidding, as if Parkroyal didn't use MSG in what, all of their dishes?

Hong... well, I'm not too sure about the place where she's going to, Mantra Bar, so I'll just not be an ass and stop here.

Ckin @ Adik Abang Hitam will be going to PNB Darby Park, a very exquisite serviced apartment with beautiful views and reasonable rates. Though the F&B lacks a little on the kitchen side, they still serve pretty good breakfast, and you have to love the fact that it's just next to a mamak, KLCC AND a park with a public swimming pool in it! Wait, maybe we should skip that last one...

As for me, I'll be going to Third Floor, a restaurant located on the second floor in the Marriott KL. As mentioned, I got rejected at first, but after appealing (or what the manager likes to call begging) I got the chance to train there, only starting with F&B service first. See the thing is, for second training we're not supposed to have service, but oh well. I've always liked the concept of the place, and excellent reviews from food critics, websites and not to mention previous trainees Elaine and Han didn't help me want anywhere else. Guess I'll just have to prove that I don't beg for fucks and do what I have to. Wish me luck!

Last but not least, Chef Frederic. Wait, he's the lecturer...

*silence*

Oh you didn't catch the lame joke? Well don't ask me, Jungle said humans have the right to make lame jokes once in a while.

So that's about it, I'm about to go prep my uniform for duty tomorrow, and head to bed. I believe this training will be the very stone that sharpens our future, but like it or not I wish everyone from DC and DH a very safe and good training, and ultilize this chance as a second angle for viewing what more will you do or be in the future. We'll always love the easy life more, but a little hard work can lead to good recognition, and accept the result of recognition which David Cook calls the time of your life.

Take care guys, see you either soon, or in 3 months time. Don't cut yourself.

A Champagne Wish and Caviar Dream Moment

400kms, 7 people, 4 states, 1 hell of a road trip. Nothing else can describe the vacation we planned for ourselves to Penang in conjunction with supporting our lecturers in a competition organized by the Penang Chef's Association at the iFoodEx, a food exhibition. In a way, I had a lot and too much fun at the same time. The awkward feeling of responsibility, as if I was driving a wife and 5 kids back to the hometown, as if I'm supposed to make sure everything goes right, the fact that it's just me, friends and the road this time, and the desire to just let go from everything all set together like a pudding in a freezer... all too perfect. With the exception of a couple of wet blankets, I tell myself this is going to be an awesome time.

We started our journey on Wednesday morning at approximately 9am 10am. Yeah, sure we had some technical errors only to surface right there and then, like the suddenly jammed CD player, or the not so sudden lack of space thanks to the huge luggages we brought along but we managed to leave by this time. Everybody was neatly seated in and we were on something like never before.

Thanks to my very responsible co-pilots, Sherry Nana Dia and Vincent "Pyroboy" Liew, passing by tolls and looking out for oncoming trucks about to pull a Final Destination on us went by smoothly. Made our first stop just after Rawang for a quick snack and loo break, and we were back on the road shooting straight until Ipoh where we arrived for some lunch.

Note that I've never actually driven on a road trip solely with friends and outstation before, but I tried my best to give a good recommendation... But fudge it, I guess I didn't really do a good job when I recommended Mee Rebus Ramli, a small time shop near the Excelsior selling what used to be my dad's favorite Mee Rebus. Well hey, I always have sushi at Jusco, what did you expect? The guys wanted something Malay since they presumed that Penang would be blooming with Chinese hawker cuisine. Oh how regretful they were.

Lesson learnt, only buy a Ramli if it's a burger, not Mee Rebus. It was to some bland and to me, too spicy to handle. But then again, I'm a wuss when it comes to hot food. Some people like my co-pilots had chicken rice, Malay style. Don't bother guys, I already know it's terrible :P We had to compensate with some Tau Foo Fah from a place Vincent recalled which had a name just as weird as his obsession with lighters.. Funny Mountain. I'm sure it's a very famous 10 by 15 feet stall, since it's almost covered in newspaper pull-outs. I personally thought the owner was a bit uptight, since he seemed humorously annoyed when I asked if they had brown sugar instead of white. Brushed off with a nice, "we unfortunately dont give options so that it's easier for everyone" I was.

But the tofu itself was unsually firm, yet soft, and almost sponge-like that it bounces like the perfect mattress. Nothing special about the sugar though. Still craving for some brown sugar, I opted to stop at the next shop too, selling Cendol. Cendol is a Malaysian dessert consisting of shaved ice, coconut milk, brown sugar, pandan jelly and kidney beans. But personally I'd prefer it without the beans. It was very unsual, it had a bitter aftertaste which makes me almost want to never stop the feed so that I won't taste it. Everyone came down for Cendol, unlike the Tau Foo Fah stop where only me, Vincent, Calvin and Tommy had it.

Back on the road shortly after, with David Cook's Time Of My Life constantly playing on every station miraculously, but the pleasure could only last so long until we approached the north Ipoh tollgate. The sudden appearance of a run of the mill Proton Waja next to us, what looks to be a Mat Rempit with a decent haircut in it flagging us down to stop while holding only a namecard size ID which I could barely see. Immediately my mind went into panic mode, and recalling my incident 3 years back where I got mugged the exact same way, I decided not to stop yet but instead try to cut them off.

However, it all brings to no avail, they are still next to me trying to stop me, and sometimes almost running into me even, it was getting serious. In an attempt to dodge, I accidentally excited the highway and was forced to stop the car at the shoulder of the road. The thug-like passanger came down from his vehicle and marched over to mine. At this moment, everyone kept giving me different instructions on what to do, but sadly... all I could remember doing was trying to unjam my window which I was trying to roll up. Imagine that, of all the time for it to jam.

The guy went to Sherryna's side first, and not mine. Fearing for her safety, I asked him to come over to my side. To my surprise, he's actually just a reposesor! Sheesh. It's a long story but, the previous owner of the car had an outstanding 4 months which he didn't settle, and of all the time for the reposesors to come out was when I used to for the trip. Sighs! Well eventually after some pretty scary moves from his behalf like snatching the keys from me, walking off with my phone, we settled it all with the best solution, an RM20 bribe.

Trauma still in my head, we continued our journey. At this point, everyone was literally making jokes about how other reposessors would run into us to makes us stop, tow the car from the hotel, etc. Gee, thanks guys. Quote unquote Cook, this is the time of my life.

Finally we arrived at the Holiday Inn at 4pm for the check in. Instead of two single doublebed rooms, we got one double doublebed room. So the boys and girls slept in the same room, in what qualifies to be a close proximity offence, but I'm sure none of us mind, what more with handsome chicks like Mischa and Sherryna, right boys? ;) Oh and don't forget to send me their snoring/drooling/naked pictures.

Hahah!

Just kidding lar...

So after we got settled in with our sections, we went down to see what the beach at Feringghi was like. The girls seemed to like it by the looks of their surprisingly already wet pants, and I thought we were there just to survey it but alrighteo. After that we showered, some took cat naps, and at 7 left for the town for some grub. So determined that the usuals at Gurney would suffice their appetite, I took them there but again to my dissapointment, Gurney Drive has changed.

The food is terrible, and the variety is slashed to half. Prawn Mee which tasted like normal soup without the salt, claypot chicken rice which tasted worse than the ones you get at the Giant food court, we were very dissapointed. So we left Gurney before ordering anything heavy and stopped by a food court I once saw but never patronized in Chinatown.

Safe to say, everything there was great. The oysters were wonderful, I had an extra RM5 plate and Calvin and Mischa liked the Ikan Bakar, satay and fried cockles. I'd go there again, and recommend it if only I knew it's name... Sorry guys!

After that we went around town for a while for some sightseeing, then went back to the hotel where we stopped by the night market to get some DVDs to watch before the night ended. Ended up buying RM40 worth of movies and the rest spent quite a while at a marble stall where you could get anything you want engraved on the marble for a steal. Tommy got a necklace and ankle bracelet at RM10 each and got his funky Naruto-ish phrases engraved on it.

So we're back at the hotel, and the theme for the night were horror movies! Some of which included 28 Weeks Later and Saw IV.

*to be continued*

_____ kills.

Once again I find myself in a very familiar spot. The one where I am aware that it is a quarter to midnight and I have a theory exam the next morning. I'm all alone roaming the streets, wanting to take my car for a 'walk' after it's long undesired rest under the nylon curtain. It's been a while since I've managed to appreciate the car well, especially right after the petrol prices shot up. Not that it bothers me a lot but I'm not the type that patrons gas pumps more times than a toilet in a day, so I just use a more... or should I say less thirsty car.

But now I'm not. I'm back in my beloved 7. I'm still cruising around the almost empty streets. Too often when I am on the road in a lack or urgency and yet have something urgent occuring soon... history strikes me right at the back of my head. Another Fall Out Boy tune plays on the changer and it's a song that can't help but make me picture thieves breaking into people's property. I'm like that sometimes, having weird taste for music that helps me recall weird things.

Lost my phone again recently, or should I say had it stolen by one of my own classmates and it happened again today to another classmate. I still suspect the same person. Lost a lot of incentive to call, SMS or just communicate with anyone using phones now. Weird how I find myself traveling up to 20km just to pass a short message to a friend, because I can't be bothered to find a phone to call him with.

Tomorrow's French and Food Science. Have got no Food Science notes at all and I've been pulling 2 hour sorties (it's my way of saying I started studying from A-Z 2 hours prior to the starting of the exam) for the past, oh, I don't know, every paper? Yet again I see the urgentness, but there is no urgency in me.

I boost.

I want to photograph again, like how I used to do so enthusiastically. I feel like I've lost touch with the Rebel, and ever since I sold the F2.8L I've been stuck with the kit lens. Even more sad is people with point and shoots are producing better photos than this old bugger, seriously. Looking to get a budget lens soon, maybe an F4L or 28-135mm and just start clicking. Click click click until I encounter dejavu where I stand in an open park, with motives to take good pictures, but don't know where to start. Why dejavu? because I always find the perfect angles, spots, lightings and people... when the camera is at home.

I boost again, this time longer.

Went for dinner at Rick's Cafe, Bangsar. Sad to say the food was not up to par at all. Pasta with smoked duck and carbonara might as well have been called Pasta with Heavy Cream and some bird meat on the side, served with a gallon of clarified butter in it. Rejected the butter fish because dory fish from a box had a smoother texture than that, but was offered complimentary dessert. Wanted to talk to the chef a bit longer, but he didn't seem like the talkative type and just snatched my plate and ran off. Was supposed to be a pleasant dinner me and the missus, turned out to be sour like the juice of a lemon.

Mom not feeling well, went to a tomyam store to take away some noodle soup, waited for 20 minutes to find out that the cook never even knew, took me another 15 minutes after leaving the place realizing I got the wrong item, but screw it.

D-day for the pastry competition is coming, don't be there to see us okay? I'll let you know what KDU makes.

I arrive home.

Can you fill in the blank?

Efforts that pay off with a curse (cont'd)

While I can admit that I'm not against being utmost hospitable for no extra charge, I was a bit dissapointed he didn't drop a bill for me when I left. Nonetheless, I'm sure he's going to be back the next day or so, and perhaps that would do the trick.

After I came back from my lunch break, I was quite shocked to see the gentleman still there, in his same seat, with the same drink - a warm and half consumed pint of Tiger. Only difference is this time, he has company. Two young chaps, one with hair that resembles to that of Marcia Cross in Desperate Housewives and a specky and tall Indian fellow wearing one of those 80's gym shirts perforated with holes all over it.

As I get into the bar to get ready to do some preparation for the dinner folks, like cutting up the fruit garnishes and melting some no-fuss sugar syrup, before I could grab the first lemon, Ean flags me down. At this time the captain, Rose was already on her shift starting from 5pm. She saw the gentleman raise his hand and swiftly urgents over to assist, I was overlooking as I slowly creep out of the bar. It appears that he's not interested in another pint, but just me. Frankly, it was a bit scary as I approached the table.

Me : Hello again sir! I can see you really, really like this view.

Ean : Haha! You really are one funny guy you know that (grabs hand for a firm shake once more)

Me : Heh, thank you sir. Anything I can help you with?

Ean : Certainly, remember my friend I told you about, meet Kim (points palm to Hair Dude)

Me : Oh I see, hello, how are you?

Kim : Hi, I'm doing just great thank you! We were just talking about you!

If there's one thing that caught me off guard, it's definately not the light info that three strangers at a lounge were talking about me, but it was his weird, screechy and don't mind me saying this.. gay tone of voice. Before I go on, bear with me that I have absolutely no objections to gays. Heck, a coursemate of mine is gay and I'm okay with it.

Me : (sarcastic tone) Really sir.. what's there to talk about a plank?

Ean : Oh we were just discussing about how we can force you to come along with us back to Aussie. (winks)

Me : Goodness, still on that sir! I'm afraid I've yet to consult anyone for now.

Ean : Aww shucks, guess we'll just have to wait then.

Me : Yeap. Anyways, can I get you a drink sir? (a modest palm opens horizontally and faces the chap with the shirt)

Shirt dude : Uhh.. I think I'll just have a.. gin and tonic.

I had a feeling he was a bit underaged for this, but oh well, the boy had barely anything to say other than those few words so I'll just assume he's a shy adult. Plus an accent.

After I served the gin and tonic, I didn't bother talking too much as the dinner crowd was coming and Joe didn't look too happy about me and my conversation with table 5. Got all the prep work done, piped some Tiger for Rose and shaked up some of the famous drinks in the house like a Singapore Sling and Black Beauty. I specific two quite attractive ladies, albeit 'seasoned' really liked the latter. Bartending is so subjective that yes it does matter who is shaking up the drinks. Why? Measurements are never accurate, it's up to who can measure the best mix. For me, I'm a sad case of winging it with instinct.

I cross the 8.30 mark. Overjoyed that my shift was ending soon, it's no wonder that I totally forgot about table 5 by now. 8.45 and my second prep work is done, refilled the ice drawer, washed all the glasses and piped more beer. Joe came over and gave me a 10 minute discount and told me to head home, as the head count tonight wasn't so good anyway. Bidded him a dishonest thank you but a very sincere goodbye and took my notepad.

Feeling a bit guilty, I thought I'd bid farewell to Ean and friends too as he did contribute to a lot of the lounge's revenus for the day with over 8 pints of beer and two helpings of 'house Brandy'.

Me : Hi sir, is everything okay? Can I get you anything?

Ean : Nope young man, we're actually just fine, thanks. (shakes hand firmly again)

Me : Excellent sir. Well my shift's over, just thought I'd say goodbye before I leave and thanks for patronizing the lounge so much.

Ean : Oh it's no problem mate. Me and my friends were wondering if you're free after this, go for dinner and catch a drink or two elsewhere (shakes hand firmly AGAIN)

Now I'm feeling awkward. This grown man, possibly classified drunk in countries where they drink beer for lunch, kept grabbing my hand with a weird stare and tone of voice. His eyes veined and red, requests getting more impossible to deliver, I had no choice but to.

Me : Oh I'm sorry sir, my mother is waiting to pick me up outside, and I really do have to go.

Ean : Don't worry lad, she could come along too if she'd like!

Me : Excuse me sir?

Ean : You heard me, she could come along too if she wants a drink!

At this point of time, I am pretty much furious with his offensive yet drunk statement. He is smashed for sure, friends already telling me to just don't listen to him. But the hospitable side of myself convinces me to settle this otherwise in a polite manner. Oh you got me for shits.

Me : Well, I'm not sure sir.

Ean : What's that supposed to mean?

Me : I'm not sure if she takes drugs.

Ean : Ha ha ha! You're hilarious! (laughing loudly)

Funny, I thought I just insulted him. Oh well.

Ean : (still wiping his eyes from laughing) Hold on, I've got something for you..

*hands out a 50 and puts it on my tray*

Me : Oh, sir, I'm sorry but I can't accept a tip this big.

Ean : Oh just take it already, you deserve it!

Kim : Andy, just take it only, he gives it because he likes you.

Me : But sir, it's a 50.

Ean : Yeah yeah 50 schmifty, it's nothing compared to what you can earn if you come with me. Let me know about it.

Me : Well, thank you sir, you are far too kind. I will let you know. (it's the false hope talking again)

As I walk off, bidding farewell to Rose and Roy whom are half way through their dinner shift, I see an evil Joe standing by the entrance to the lounge. His face spells of no good intentions as usual. From a distance I can see hear him snickering about me. When I finally approach a distance close enough for us to talk he asks me.

Joe : So how much did he give you? (smiles)

Me : 50 sir. Should I share it?

Joe : I don't know man, it's your money, you keep it if you want to..

Me : Hmm.. Okay then, I'll just share the next 50 he gives. Just kidding.

Joe : *serious face*.

Me : Okay sir, so I'll just be..

Someone interrupts us. It's Ean on his way to the boy's room.

Ean : Manager man, (with a tipsy intonation) you had better take care of this handsome man, he's gonna be someone someday.. (takes an RM5 bill and places it in my hand)

Joe : (hiding his laugh while walking to the side away from us)

After all that happened, I'm left with 5 bucks of a drunk man in my hands, the drunk man going to the loo in my sight and my manager on my side.

Joe : Hey kid, he's gay you know.

Me : (a discreet yet urgent tone) What?? He is?? His friends too?

Joe : All of em. I just didn't wanna tell you, might scare you off or anything.

Me : Oh my sir, no lah, I'm not like that.. I mean I'm not gay, but I'm okay with it.

Joe : Yeah yeah, whatever it is, you've got your cut now, don't forget our KFC.

Me : Ha ha. Sure sir. See you tomorrow.

Joe : See you kid, take care.

Apparently, Ean is gay and was eyeing on me for a one night stand since the first minute he came in. The blasphemy, luckily I didn't fall for it! Well, as the title suggests, the efforts you put in may pay off with a curse, or in this case, a babi manager. Either way, look who has the cash.

Amateurism in a professional environment

I had my training at Parkroyal KL, a small lobby lounge which had a cliché calling, - probably as overrated as Friendster Cafe - Klix Lounge. Life is good working as a trainee at a hotel in KL. Sure we get the occasional lectures on how lucky we are that our parents didn't ditch us and tell us to go find a job instead of paying for our 30,000RM diploma in 'cooking', as per what most people prefer to call it.

There are times which are all about speed, and then there are times when it's all about a personal touch to the service one may offer to guests. Trust me, all you get are either snobbish local businessmen or broke and old foreign tourists there. I trust a blessing in disguise incident, a Brit from Aussie by the name of Ean whom stopped by the country in search of line cooks for welfare camps and large scale catering institutions in dire need of young and passionate chefs or wannabes to be the best example.

"Take care of him, he'll tip you good." says Joe, the manager at Klix.

"Really sir?" I ask in return.

"Give it a go." followed by his distinct evil snicker which any staff from the hotel could identify as a hint to something no good.

Joe had always been the evil one. He's so evil he's smart. He'd make staff he disliked go, no matter how hard headed they are. Take Kid for instance, the senior bartender at Klix, or should I say ex-bartender. Let's just say Kid knows bartending like a cabbie knows roads better than the back of his hand. Well in the hospitality line, it's safe to say that the better people get, the more wordy they become, and that was simply the case with Kid. Any dissatisfaction and he'd voice it out to anyone just like the 40 year old divorcee he is. Kid and Joe don't get along too well, despite how their names ring when said together in a sentence. All Joe had to do was belittle him, called him names in front of guests (yes, he has that thick of a face) and rambled about him to Suresh, the Exec F&B Manager which is some 5"2 guy who gets pushed around like a punching bag and he's done. Kid left after his last arguement with Joe when I had already shifted departments. Claims he couldn't take his cruelty and sarcasm. Yeah, you get things like this in hotels all year long no matter what's the season.

Anyways, back to Ean.

This very much indeed full man came to the lounge for the first time around afternoon, he came alone in his striped Polo, beige slacks and a baseball cap reading nothing but his first name on it in a font only suitable for a Halloween poster. Took in some air, recited my biggest lines and the promotions, and off I go to his table which was right by the window.

Me : Good afternoon sir! (I said excitedly but not loudly, he was the only guest there afterall) How are you today?

Ean : Oh I'm excellent mate, and you young man?

Me : Fine sir, very much. What can I get you to drink? We have Happy Hour specials right about now.

Ean : Happy Hours is good. Tell me more.

Me : Well we have two beers for the price of one, same thing for house wines and liquors too, but I'd recommend the former looking at the weather. (Said it while looking out the window in an attempt to hide the anxiousness and sweat from passing such a long line to the guy)

Ean : I see. Do you think I can get some good Brandy?

Me : Well actually no, (reading his slowly frowning face) but I'm sure a shot or two wouldn't hurt the hotel. Any desserts?

Ean : Lovely mate, I'll pass on the desserts for now.

Me : Sure sir. I'll be right back.

I head back to the bar, look through the alcohol inventory hoping to find cheap Brandy in the list. Scrolling and scrolling while making sure Joe was busy in the store sorting what ever he was sorting out, I finally found something familiar. Triple 99 Brandy, probably distilled in a modified stock pot using cheap wine in a local "distillery".

Judging from it's position on the shelves, I guess it's not the most favoured Brandy of the other two which cost a kidney per shot. But I gave it to him anyways discreetly behind the manager's consent. I'm starting to feel bad right about now, but I reviewed the bottle cost and I assumed the 6 bucks per bottle wouldn't make too much of a difference considering he'd come back if service was good.

Still wanting to make sure I nail a good tip from the guy, I return after he's done with his first glass wanting to offer him another one in conjunction with the Happy Hour promotion.

Me : Excuse me sir, would you like your second helping now or a little later?

Ean : You know what, I think I'll just have a Tiger draught for the second, is that okay.. (searching my name tag with his eyes winched together) Andy?"

Assuming I wouldn't have to sneak another shot behind Joe, I took the opportunity.

Me : Certainly sir! and between you and me, you just made my life a whole lot easier.

He giggles and hints a thank you in the form of a hand shake. His firm and brittle gesture of courteousness was killing my right hand. I rush back to the bar to see Roy stepping in. Roy's the junior bartender so to speak, a cocky 30 year old with 12 years of experience behind him. What's the problem? He's new. I ask for the beer from him since he prefers to stay in the bar rather than on the floor due to his short tolerance of the English language.

Even after he asked who's Brandy snifter is the one I just carried in, I acted as if I didn't hear him in a desperate act to hide my sin. If Kid was there, he'd point a knife to me while asking, luckily Roy's cool with it. He's a classic pot, kettle, black case so he knows where he stands.

Eventually Ean calls for a server, I assumed he wanted his bill.

Me : Your check sir?

Ean : Naw, actually I was just wondering where are you from

Me : Uhh, I'm from here sir, Kuala Lumpur.

Ean : *Giggles* silly man, of course KL, I mean you're a college trainee right? Your manager told me.

Me : Oh indeed sir, Taylor's College. It's a local hospitality school.

Ean : Interesting.. your English is very good by the way, keep it up.

Me : Thank you sir.

Having nothing else to say, I walk away. On my way out to lunch Joe stops me, already knowing I'm running late for a lunch date. He claims that Ean wants to talk to me some more. Truth be told I was more interested in the lunch date than talking to a stranger, but the potential with this guy was high since the ball was already rolling so I asked for a further 10 minutes delay for my date.

Me : Everything alright sir?

Ean : Excellent. I like it here a lot! I'm actually looking for a couple of young chaps like you to help me out.

Me : Oh really sir, what could we help you out with?

Ean : I'm from a small place in Aussie called Perth. (He hands out his card)

Me : (After inspecting his card) Fascinating, a catering business sir?

Ean : No, actually we're sort of like a school. We're looking for young chefs to help cook at catering businesses. I'd love it if you could try it out, all you have to do is pay for your own flight. Bring some friends along if you'd like.

Me : *stunned* Wow, that sure is a lot to digest sir. I'm not sure if I could, I do like it here. What about I ask around for you?

Ean : Come on now man, how old are you, twenty?

Me : Eighteen sir.

Ean : Even better! You're eighteen and have many more years to come, you should take this chance to go out and see the sun, you know what I'm saying?

Me : Certainly sir, certainly. But then again it isn't a walk to the park, I really must think about it and consult the old folks.

Knowing  I won't be going one way or another, I just decided to humor him with some false hope anyway.

Ean : Of course of course. You have my card, give me a call if you're good to go. I have a student from Malaysia, he's actually here now with me, visiting his family.

Me : I see, perhaps I'll meet him later after my lunch break, yeah?

Ean : Who knows, you may. *Winks strangely to me* Nice meeting you Andy.

Me : You too sir, have a good day.

... to be continued ...

Once upon a Mother's Day surprise

So, by the strangest coincidence, you totally forget that the following morning is Mother's Day. It's cool, you went out with friends and had fun, eventually forgetting it. You come back and look at the clock on the wall..



Oh my. What can one do at this time? I sat down in a quiet spot and thought hard. Thinking.. and thinking.. what can be done?? Rushing down to the kitchen as if a tornado was headed my way, checked the store.. Mmhmm.. Got that.. that.. some sugar.. butter.... ALRIGHT! I've got it! The plan to make butter scones were on the way.. But first, to check if the mummy is sound asleep or not, as it wouldn't be a surprise if she woke up to this one..



Excellent. So here we go.



Items checked! Butter is still chilled and firm, cut it into small blocks and place it together with the flour. Time to get dirty. Oh but, wash hands first la ok.



Rub in the flour with the butter, dont overdo it or it'll shrink faster than an old guy with ED. Make sure you put TLC into it, as to make sure all the butter is rubbed in with the flour and you won't find empty holes in the scones during consumption. Not to mention if you do it properly you'll almost definately sweat and this eliminates the need for you to use salt.

Ahem. Anyways, once you're done it should look like this. Familiar? Bread crumbs lookalike. The lumps in the picture are lumps of butter that has already been rubbed with flour, just that they are sticking together (trust me, in the wee hours of the morning I can't be bothered to make anything look nice), make sure that your humps.. I mean lumps are not buttery, instead crumby. Whatevahhhh.



Now add in the yolk and just a splash of cream. Hold on to the cream. Knead the dough, not go amuk on it. Press it gently until it forms a dough with lots of cracks (wall cracks, dummy!) on it. Add cream if you feel like the dough is too brittle, it should be just a little bit elastic but shouldn't form a shape you if you pinch it.



Voila! Now you're ready to hand shape them to the desired shape. You could use a cookie cutter, but that is so 5 minutes ago *bitchy tone*. Shaping it yourself also allows your mom to believe you when you deny that you bought it from the local Coffee Bean! Just kidding. Ha ha ha.

Egg wash every scone with the one egg. To egg wash is to not, I repeat, NOT to dip every scone into the egg but rather just to spread or better yet brush a little egg on the top for colour purposes. I think. Anyways! Bake it for 15 minutes at 200C, but constantly watch over it as thickness varies from each person. Mine may be thicker than yours. Oops!

So you have to watch over it. Damn this is boring. What do you do? Remember the excess egg from the eggwash?..



Ta da! Omelette le francais!



Check on it once in a while to make sure the tops are browning at just the right times, it's not spreading out too much which could lead to it committing suicide in the form of breaking into two, and also the texture.



Just before you think it's done, cut out a small piece and examine the texture with your eyes, if it looks like a dense muffin then it should be ready in another 5 minutes or so.



Now it's done! Keep it in the oven, with it turned off of course, until when you wanna serve it. In the mean time..



Make Buy a nice and fancy card..



Make some adjustments to it since you bought a card for the wrong occasion..

.. and go to sleep knowing you won't wake up before your mother does, but try anyway...

*zzzz*

*Beep beep beep*

...

O__O! It's noon already, told you you won't be able to wake up. Or at least I couldn't. Quickly! Move swiftly toward the staircases, stealthing yourself from your angry mother watching the TV while expecting some form of thank you since it's her day*. Heat up the scones at 100C for 5 minutes.

Serve with strawberry jam and the card. Come back half an hour later and find out that you put too much baking powder so it tastes like the yellow noodles in mee goreng mamak which clearly has too much sodium bicarbonate in it. But she'll still say it's nice of course, you did make it what.

---

This is a tribute to mothers out there, always know that your children are forever cracking their heads to surprise you, just that you don't see it because we're bad at surprising the old folks. Nevertheless, we still have intentions to make you happy, feel appreciated, and know that making us wasn't a waste of money, time and effort.

Happy Mother's Day, Mother!



*Caution, this is just an assumption, not every mother expects something for Mother's Day and this sentence was created merely to fullfuill the empty black box you would see if it were't there.

Another Offical AOAS Guide

Top 5 Reasons Why You Should Not Hump A Kitchen Door

5. You cause a radio scramble from the stuck-with-nowhere-to-go 40 year old lady lecturer whom is a Doctor that speaks with only one third of her mouth open reminding me what a 'Praline' is according to the Oxford English Dictionary for Theasis Writers to jam all AM and FM devices within a 50 kilometers radius.

4. "It looks like nobody's going for lunch now!"..

3. You cause everyone in the kitchen who has maths class in another half an hour to be lazy to attend the class resulting in 90% of the people who were in the pastry kitchen to attend the class only half an hour late.

2. Suddenly only people with life insurance could go in and out of the kitchen, since the chances of the glass door breaking on you while you're beside it is 70-30, NOT in favour of you, thankyouverymuch.

... and the number One reason why you shouldn't hump the door is...

1. You cause the forces of nature to push Aniq to help hold the door, which he of course won't wanna do for long after which he will call me over, ask me to check is the door heavy or not and then walk away when I say "no" while holding the door in this state..



Hahaha.. Nah, I'm just kidding Vincent, don't PMS and run around in your wet undies at college aite? Credits to him for sponsoring, and causing the incident xP Oh Paula too. I mean, not underwear, the whole heav.. Uh.. holding the.. Arr.. Nevermind!

Just got back from class at the college of potatoes. Literally and technically, I'm telling you the truth. Today morning was production and I'm surprised how this was Group 2's worst week among the rest, but we managed to capture 22 out of 30 marks still and have more than enough of the minimum target sales for Le Biatch.. Props!

But about the whole potatoes thing, literally I'm referring to the lazy buggers in my college. I don't get how some of them don't clean any shit up, don't help anyone cleaning their shit up and they can live with that sad fact while walking around doing nothing but making noise, hitting on girls, guys, etc.. Oh, and the technical part is that Taylor's is probably to date the only college to ask a whole Potato Board to come and give a lecture on US Potatoes which bears, to me, absolutely no taste difference at all in contrast to Chinese/Thai/Timbuktu potatoes.

Enough with that though, ranting is no good for health anyway.

Applied Tech was fun, yet hectic. Scallops for starters (extras which I never got to touch, thanks a fluffing lot Vincent for mengKBBCCBkan my appetite, no wonder la somebody dont wanna yamcha!) and seabass for main. Scallops wrapped with beef bacon, supposedly topped with froth from a godknowswhat bean sauce and a balsamic dressing on the side. I liked Ckin and Elaine's. I mean the sauce la you infidel, silence!

The fish was supposed to be court moullement-ed and served with red and white wine sauce. Veggies on the side, blablabla the usual bullshit you get from a fine dining meal. Last minute inspiration to toast the lemon peel wrapped around a cylinder as garnish worked well, chef liked it, wee~! Though he made some modifications at the last minute but who cares, it looked nice! Maynard just updated his blog with pictures but didn't include mine.. LAMELAMELAMELAMEFLUFFINGLAME~!! Incase you didn't know, court moullement means to cook it in it's own stock quickly, as in very little stock. Results from the pre-seared fish was nicer than me and Jon's, which was immediately courts mammoth-ed due to lack of time.

All in all I find that Maynard is easier to work with, because our channel of working can be tuned to work toward the same direction, whereas with Jon we can't really read each other's minds that well yet. Maybe it's the whole culture shock between group 2 and 5 thing, haha! Plating from my behalf sucked like hell as usual, boring ass lump of mashed potato making the main item look like a condiment and everything else beside it. Boooring. Gonna go get a new plate from the same shop soon, this time square and a platter for main. Retail therapy for guys! (who likes cooking)

Vincent used all my kitchen towels.

Made some lemonade (quoideneufquoideneufneudequoiv!) at the end of class for anyone who's interested, recipe getting better! Might end up mass producing lemonade or something, and proceed with making water fountains that dispense lemonade, then kitchens all over the world can quench their thirst instantly with just half a lemon and half a cup of sugar.. (I can imagine someone going LAME LAME LAME!! *with the L at the forehead*)

Who knows what we'll become in the future, but there's one thing I know and that is I can't wait to find out! Where am I going you ask? An answer such as 'wherever God takes me' you shall receive.

Sekian terima kasih.