let lemons be angry

All primary school kids smell the same. The smell of shuqun pri children is the same smell i remember of fairfield children--all sweat, unmasked by secondary school smells of ralph and escada and boss. A very rubbery grubby smell. I was stuck on a bus crammed with shuqun primary kids, none of whom got off until i did, and was able to observe in detail the wet strands of hair of the boy in front of me. Isn't it amazing that the smell of young humans doesn't change, but transcends time and lasts through culture changes, weather changes, and fashion changes? Just like.. food. I'm constantly amazed that recipes really work, and that food does exactly what the books say they will, when they say they will. What a meaningful life a little food morsel has, to be predictable in order to satisfy cooks and be the best that it can be, to change color at a precise minute, to absorb flavor dutifully, to curl up or peel away.

I'm going to vietnam on monday. I was shocked when my mum announced it, and had to hurriedly cancel work dates and driving dates. I'm so excited about vietnam. To see esther, yes, but also to see the streets which i declared at the age of eight had "changed my life". And studying about the unbeatable spirit of the Vietcong and vietminh will add another touch to this trip. When i was eight, i was too young to be sensitive to the nuances of a country's culture. The mad roads without traffic lights and scooter rides with the triangular hat were all i knew of vietnam. French elevators in our hotel and the sweet smell of lacquer. I didn't know how all these things were straight out of Tarling, inseparable from history as all things are.

I should quit haagen dazs soon. For the simple reason that i want to be promoted to the kitchen, but never will be if i only work days and not everyday for that matter. And change beckons, and rest beckons. Catering has me twisted tightly round late nights and endless planning, and i want time in-between catering days to read a little, and do nothing. Yesterday's fashion show food looked perfect, colorful and dainty on cindy's gorgeous glass platters. And what i would give to provide mushrooms stuffed with sage pesto, thai prawns, parmesan aioli fingers, smoked salmon on rice crackers, and mini apple crumbles every week. There's enough structure and variety in the catering business to keep me excited. Yet there's a mountain of other things to do, including that video of myself for ntu admissions, a self-promotion letter, an ivan-promotion letter, and 5 photos for ntu. Breathe.