"If the oyster is opened carefully, the diner is eating an animal with a working brain, a stomach, intestines, liver, and a still-beating heart. As for the 'liquor', that watery essence of oyster flavour that all good food writers caution to save, it is mostly oyster blood."
- Mark Kurlansky, The Big Oyster. History on the Half Shell.

Urk.

I embark on a brand new journey tomorrow - a new job. Will probably not relish being the noob around - I blame this aversion to socialise on being an only child. But. The Gemini in me will supplement the necessary pleasantries. I want this to be an environment I will grow in, and to learn and to give a lot back to in due course. Am hoping for the best, obviously, but will prepare for the worst since I already know about that. pile. of. stuff. that's waiting to get sorted and worked through before the two-week deadline for the printer's. I placed it there myself last night.

There is a brand new iMac set up for me at the office, and I've got my key card. All awaiting their new beginning. Cue wondering / wanderings about old beginnings. An old beginning would definitely have to be this here kaka snack, if I'm to be asked. As a wee (spoilt rotten) kid, I loved me a pack of these usually lao hong goodies i.e. softened by humidity. (Thanks, Stellou for bringing this word back into my daily vocabulary!)



Found this while skulking around today [thanks, Tym], and it made me smile. My beloved Garamond was not featured - am considering whether I should be glad about this or not.