2017年2月26日 星期日

Weekly Journal 20-26/2/2017

Start to work as Part-Time Research Assistant in Hang Seng Management College (22nd Feb)!
At first I was very happy that I managed to grasp a job with my own ability. No introductions from anybody. Yeah! "My efforts are rewarded"!

After working on my job duties (analysing interviews) for a few days, I am disappointed to (finally and more comprehensively) realise that I am not very happy or enthusiastic doing researching. I believe I prefer studying and learning and maybe teaching. So, I am considering quitting this part-time when I got an nice offer from a teaching post. Although there are potential teaching assistant position interviews in the following week, I must not hold my hope high. I will absolutely do my best in my interviews and I will start to look for more! But I am absolutely thrilled with the idea of me teaching! Wow. What a sudden revelation. Thanks to my parents, my bro and Queenie for exploring this idea with me (lol).

Dr Maggie Ma (my supervisor) is very nice and made quite a few suggestions to my work. I may be too used to tackling works specifically, such that I lost the touch with doing things in a more general or broad terms. Maybe my mind and observation are not broad enough? But I am improving! LoL

Meanwhile, there is a couple of things I want to learn and polish:
My writings. So I am starting my diary!
My understanding of humankind. Maybe in terms of Sociology and Psychology?
How to teach, and teach better.

OK, I will add more when I can think of anything. Meanwhile I should grab a healthy lunch and do more of my jobs! I am absolutely not earning enough! LOL

2017年2月20日 星期一

おでん食レポ

出汁は基本の醤油ベースで、立ってます
パンパンはやらかくて、ちょっとプリンのような食感の豆腐だとおもう
たまごの黄身は熱々で、出汁を加えて、黄身の特殊の苦味を中和することで、茹で卵が苦手な自分でも楽しめます
竹輪は濃厚な出汁の味がして、素材の後味が残ってるしらたきは食べ堪えがあり
ゴボ巻き、ゴボが苦くて、新しい味わうこと。巻きは魚の旨味が演出してます
大根はおよそ3cm厚く、出汁の味が深く染み込んでいて、体の五臓六腑を温めるような気がする