Right... rather than letting the rice well cooked or smelly cooked, I've decided to make it as preserved rice.
Simple - there's always a multiple route to a destination.
Therefore, similar like the previous job, I'll find a way to learn - it might again be a unique experience, additional + extra stress and shit, but it's O.K. - I believe I can learn even more when one is under such condition.
That's better than letting the fate of rice being put in someone's hand and with no clue on what will happen.
Thinking positively, well, I can get three weeks off (though with some occasion return to work) which is not bad. At least that's what I think.
Btw, preserved rice reminds me of glutinous chicken rice.
I guess I'm hungry now.
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