Cuckoo Clock

When I was barely three years old, I developed an extraordinary awareness of cuckoo clocks. This awareness was unusual not only for the ardent nature of my interest, but also because of my age.

It all began when I saw there was a melodic clock on top of my mum's cupboard. Later, my dad introduced me to a set of cuckoo clocks, which I promptly scrutinized. When I was in the kindergarten, I regaled my little friends with tales of cuckoo clocks which my elder brother had told me. After asking more tales about cuckoo clocks, my elder brother went to the nearby bookstore to procure a few cuckoo clock picture books I might enjoy. Enjoy? I simply devoured them. As my elder brother read to me, I pondered the miracle of cuckoo clocks of German Black Forest.

It soon became obvious that my love of cuckoo clocks would endure. Anything with cuckoo clocks' pictures elicited from my expressions of sheer glee, so nearly every gift from friends or family catered to my taste. Few years ago, I bought a numbers of cuckoo clocks made of the trunks of German Black Forest, either hanging types or standing types, I adorned the walls and the desk, everywhere in my room with them.

My passion for the cuckoo clocks does not abate. I always search for cuckoo clocks on net and magazines, almost all cuckoo clocks displays enthrall me. It is always my dream that If I could, I would fly to German Black Forest, the original place where my beloved cuckoo clocks are made, and stayed there for a period of my life.

There is no such thing as too much 'Rou Gan'

I believe in Rou Gan (Chinese Dried Meat). As soul food and comfort food, as a cuisine of both solace and celebration. When I'm feeling good, I want Rou Gan. And when I'm feeling bad, I just want Rou Gan more.

I believe in Rou Gan in all its flavours, either normal, spicy or super spicy, and in shapes that range from strips, slices or pieces.

I believe in Rou Gan, there is no such thing as too much Rou Gan - either it is good, bad or in-between, old-fashioned pit-smoked or high-tech and modern, as long as it is Rou Gan.

In the last few years, researchers have confirmed that cooking meat too long over a dry, intense heat creates small amounts of at least two kinds of compounds that can lead to cancer, but I just don't care, I will eat less but won't give up Rou Gan.

Existing without gimmickry, without the infernal swindles and capering of so much of contemporary cuisine, Rou Gan is truth; it is history and home, and the only thing I don't believe is that I'll ever get tired.