A lovely head of garlic..
Love it or hate it, minced garlic is an important ingredient in chinese stirfry.
When I was a kid, my mother would give me the important task of mincing garlic.. It was an easy task, and I enjoyed doing it.. The simple task made feel useful in the kitchen.
While mincing the garlic, I would drift into my daydreams… Thankfully, there were no injuries before dinnertime. 😉
Ps: I don’t like the smell on my hands. If only there is a way to get rid of it.
Shh… I’ve a secret to share.. I got a new job. 🙂
It’s my second week into the job.. and there is so much to learn!
New systems.. new cultures.. new faces..
Pretty overwhelming at first, but it’s starting to get better.
Everyday after work, I would look forward to dinner with the family.
What’s for dinner? Fried Tua Kwa (extra firm bean curd) in bean sauce. Yummy!
Dinnertime is a time where I can relax and spend time with my loved ones..
.. conversations over delicious dishes and rice.
It is simple, yet satisfying.