Finally took leave on Tuesday to end 8 non-stop days of late nights and early mornings. Managed to steal some sleep till 11am before Vicky called me up about some office matters that needed my attention. Arghhhhhhhhhh... But felt good when I woke up. No bodyaches, only muscle aches that came about from the gym session with Les a couple of days ago.

The sun was great so I immediately took a shower and went down to the swimming pool. There is just SOMETHING about weekdays here that I love hanging out. No little kids running around, families having BBQs, friends visiting that leaves a sense of tranquility and calm when I just chill by the poolside. The pool looks bluey and sparkling and the place was just occupied by a couple of persons minding their business and reading books - basically enjoying a nice afternoon.

Basically life is good but how can it be great without a can of bright red cooling Coke and listening to a Creative muvo playing the acoustic version of Maroon 5's She'll Be Loved? :) I also had the time to read two days worth of newpapers that I sinfully neglected to do.

Probably going for a billiard session later with Les and Zhenhao who just came back from Australia for term break. Wonder which one of us still has the skills. Hehz.

By the way, I read in an article about this guy who owns a travel agency on one of his unique culinary experiences. He went to this Japanese restaurant and ordered a plate of sashimi. The fish is still in one piece, not the usual slices at normal restaurants. Apparently when he was eating it, he saw the fish blinking at him. He turned the fish head towards him and it blinked again. Astonished, he asked the chef. The chef informed him that the fish is still alive and has to be consumed before it dies. If not it will be considered bad luck! Wah liew.


Ikezukuri
Ikezukuri or literally "live masterpiece" requires the highest skill in preparing raw fish. A live fish is selected from the restaurant's fish tank; in some restaurants, the diner himself makes the selection. The chef then prepares it by slicing the meat off one side of the backbone. The sashimi is then placed amongst a seaweed garnish and carefully arranged against the carcass, which still trembling, is set bowed as if it magically jumped out of the water and onto your plate. Ikezukuri is without a doubt the chef d'oeuvre of freshness.