如果一秒鐘可以讓我向前走兩步
我能不能用後退很多步來換回昨日的晨光?
你走得太快了
我跟不上
When the sweetness comes from the bitterness,
The toughest means the worthiest.
Some grey mushrooms, a tomato, a chilli, a bitter gourd, some pucuk manis leaves, some green onions. The last four are homegrown.
Leftover rice, sea salt, black sesame oil.
Water.
Sweet, sour, spicy, bitter.
Salty, oily, clear.
May I be blessed with a colourful and wonderful life. May I be blessed.
These are two very healthy and tough Calamansi (Limau Kasturi) plants, proved by their strong stems and lush green leaves. One is unseen due to the capturing angle.
I started to take Calamansi juice everyday to increase the intake of Vitamin C since the past man-made pandemic period. More exactly, I cut Calamansi fruit into four portions and put them into my water bottle. Honestly, compared to the plain water, this superb sweet and sour taste also motivates me to drink more water. I have done this till now and I am fine. There are no any side effects that occurred after natural Vitamin C overdose.
I ate the seed together with the water as the seed will become softer to bite, much better compared to the Pulasan seed indeed. One day, I thought, "This is a seed. Why not plant it? Then I can have the fruit everyday, instead of buying the chemical fertilized grown fruit from the wholesale market." This idea fastened my falling speed into the rabbit hole of planting.
Long story short, these two plants were born during that time. They were the survivors from the seeds planted in a pot. When I moved into my own place, I transferred them into a thick packaging bag for temporary handling, and was looking for a good location to make sure they will have a nice ground to develop. However, I was busy then and unable to enhance the constructor-destroyed soil quality. The worst thing is they were near to death when I left them for months. I put them under the sun but it was seldom raining during that time. When I was back there and saw their look, I decided to bring them along wherever I went. So they keep staying in the packaging beg till today. The touching point is that they start to grow more and more leaves after I keep watering them at least once a day.
A dawn prettier than what I have captured.
A feel blesser than what I have grasped.
Share them out here.
At the first sight, I may say the chili is small and the papaya is big. At the next second, I could say the chili should be spicy and the papaya should be sweet. As the third description, I would say usually people don't eat the chili directly but have the papaya directly as a fruit. All these are based on my experience and preference. I can talk about the colour and the smell too. If I skip these, that means I care less about (or even ignore) these aspects. But no matter how, I like both of them because of their natural spicy and sweet flavours - but of course I never mix them together - however this is a new idea to develop although I can't imagine what would they turn to!
I settled the full bucket of pulasan at noon. During the previous class, Sister Josephine said that we may talk to Him for wishes, but should not expect for the instant realization. Well, here is my wish: May everyone's days be filled with natural sweetness!
It is the season of the fruits for me to take them down from the tree. Unluckily a short me simply can complete the mission halfway as I cannot achieve the fruits at the higher part. But even so, those cut down Pulasans are still considered as too plentiful for me. My Malay neighbour once told me she liked the flavour of sweetness. She bought the tinned condensed milks in the volume of big cartons, which one carton contains one or two dozens of tins inside. I replied to her "Be aware of the ants coming into your house." I like sweetness too, but always prefer real food such as honey, red dates, sugar cane etc. I believe that one may definitely differentiate the natural sweetness from the artificial one if s/he has a clean tongue, and will prefer the earlier. The Pulasans' inner seeds have an almond-like flavour. So just bite and grind them. To be honest, one or two is enough. You will feel bored at the third cracking - as same as the reaction of certain people to the almond.
德不孤,必有鄰。
I planted the purple heart-shaped sweet potato leaves a few years ago. They grew fast and covered the area very soon. Later they had been destroyed but some survivors keep striving. Then I found the three-leaved clover(三葉草) grew by themselves beside the survivors. Peoples say the three-leaved clovers are common so you are lucky if you found a four-leaved one. I don't try to find out the four-leaved one but (or, because?) I feel I am lucky to have the thought of finding out more knowledge about the clover (and everything, as usual). So, after doing some simple researches, I found the formal name of three-leaved clover is shamrock(酢漿草), and Saint Patrick once used it to represent the Trinity and the three theological virtues during his missionary work conducted in Ireland. Um, the school syllabus during my time definitely was too emphasized on the local history.
I never thought that I would cook for the house guard for a certain period, but it happens to be so. Yesterday the meal was Lei Cha(擂茶) Veggie Rice (Hakka Pounded Tea Rice). It simply included Lei Cha paste, organic sweet potato leaves, ginger, onion and white rice, besides cooking oil and salt. I was using a gas stove. I always recall the Spanish paella when cooking a one-pot meal like this, because I once cooked the tomato rice in this way before I knew the term "paella" - not taught by anyone but I found the way by myself.
People were celebrating the Mid-Autumn Festival last night.
I was driving for 120 kilometres (back and forth) to send out the organic fruits and vegetables, including Malabar spinach木耳菜, curry leaves (Murraya koenigii)咖喱葉, Pucuk Manis/Katuk樹仔菜, mugwort艾草, sweet potato leaves番薯葉 and Pulasan fruits (in clockwise order). Of course and the mooncakes too. Oh, and the papaya which is not included in the photo.