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19 April Le SouffleI've never had, nor ever will have, so many souffles in one night. Several friends and I went to Le Souffle earlier this week, a restaurant famous for, well... its souffles.
Almost all of us ordered their 3 courses souffle menu (for 30 euros) which has 2 savory and 1 sweet souffles. Here are what I've ordered:
Escargot Souffle...
Fish & Shrimp Souffle (I know... it's not easy to tell the difference from the first one)...
Coffee Souffle with Ice-cream...
All in all, I still like the sweet souffle best. The souffles aren't bad at all, but eating 3 of them (that's like about 6 egg whites) in a roll is definitely too much for a normal person. I think I've had my souffle quota for the next 3 months. If you ever go there, I suggest you order the other set menu which only one of the 3 courses is a souffle dish.  13 April PigeonsHaven't blogged for ages. That's just me, 3 mins of heat. I would also blame Facebook too, since it makes blogging-like activities too easy which is probably why it is so successful. Tonight I was reading an article about this young successful chef and then my friend B's blog... somehow the 衝動 of updating my blog has arised again. (I think the bottle of red wine I drank also has something to do with this...)
Last night I finally got to try this small French restaurant in Paris called Au Fils des Saisons. I've always wanted to try it out ever since I've read the many recommendations on the internet, such as this one from a LCB alumni. The resturant hides ltself in a little alley in the 3rd arrondisement. I would have just walked past it if I didn't have the address since there isn't even a restaurant sign outside! Luckily the food didn't disappoint me at all. For 35 euros, I got my 3-courses dinner with every dish made to nearly perfection. The style is traditional French, though the presentation is better than most traditional restaurants.
For the starter, I ordered scallops served with a bed of leeks. The perfectly seared scallops got my appetite all fired up...
For the main course, I had pigeons in cognac sauce with wild mushrooms. The birds were cooked just right in medium rare as how they should be...
And for dessert, I had mille feuilles in strawberry sauce...
I agreed with the other bloggers' comment that this is a one star restaurant but with price tag without the stars. Highly recommended to anyone.
Then tonight I was cooking quails for dinner at home. I bought them from Carrefour, a super marche here (kinda like a Walmart but in Paris), since they were on sale... 7 quails for 7 euros. After deboning them, the carsasses were used to make a red wine reduction sauce together with some aromatic veggies - onion/carrot/shallots - and veal stock made from Maggi instant veal stock powder. Butter was added to the sauce at the end so as to give it a glossy and smoother finish. The quails were simply pan-fried to medium rare seasoned with salt and pepper. I was quite happy with the result, especially the sauce which has achieved the right consistency. Although when I asked my landlady for feedback, as usual her comment was more critical than praises. Oh well, her negative perspective of almost everything is something that I've gotten quite used to... 18 February Taking a break from gwai lo cuisineI have no class today. I stayed home and tried to make Chinese dumplings from scratch - flour, water and the fillings. I learned this from some mainland China students at a church fellowship event a couple weeks ago. Here are the basic steps:
1) Mix flour and water (and a bit of salt) in a bowl. The ratio is roughly 2 cup flour to 1 cup water. Mix with your hand until all the flour has been incorporated into the dough. Let the dough rest for approx 20 mins. 2) The dough should feel pretty soft by now. Knead the dough for approx 10-15 mins for more elasticity. Between each kneading, you want to turn the dough 90 degrees. 3) Once the dough is more firm, roll the dough into stick and cut out little pieces with a knife... 4) Press each little piece into a circle and roll thin with a small rolling pin. To keep the shape of the skin circle, the trick is to rotate the skin 60-90 degrees between each roll. As long as the piece starts as a circle, it should remain circle but just grow bigger and bigger.
5) Now you can use the skin to wrap the prepared fillings to make the dumplings (or rivioli in French).
6) Cook the dumplings in boiling water and and here are final products...
The same dough can be used to make green onion oil pancake too:
Have fun!  16 February What went wrong??!That's a very common question that I ask myself whenever I bake something. No matter how careful (I thought) I've measured every ingredient or set the oven to the right temperature, something would go wrong and the finished product just wouldn't look right. Like in our practical class yesterday, my cheese souffle didn't rise (and everyone else's did even though they didn't seem know why either...). Or like the onion tart I made in one of my earlier practicals, the tart rise too much and created some 'holes' on the surface...
What bugs me is that most of the times I just couldn't figure out the reason. And all the chef could say is that "you must have done something wrong...". Well, yes, I know that. When I am cooking on a stove top, I could see exactly how things are going. And if problems occurred, I can try to fix it right there. But with baking, it's like a black box to me. I follow a bunch of preparation steps without much thinking and hope that it will turn out as the recipe has promised. Hmm... maybe I need to video tape the whole preparation process so I can investigate what went wrong.
 On a brighter note, I am getting better at making puff pastry by now. Showing off one of the dishes that I made with it...
Oh and I finally asked my classmate to take a picture of me in my school uniform...
01 February Three stars chef demoOnce every two weeks or so, there will be some guest chef demo taking place at our school. Usually chefs from some famous restaurants would be invited to show us how to cook some really complicated dishes. I went to such a demo a couple weeks ago with the guest chef working for a 3 stars Michelin restaurant called Ledoyen. Here is a picture of him and his assistance (and you can see what our classroom looks like too)...
One of the dishes he made was Truffle macaroni with a cream sauce. At first I thought, well, it's just a pasta dish with truffle and some cream... big deal. But when I saw what he meant by pasta... oh my gosh... the spagetti was cooked, laid out in parallel and sticking together to form kind of like a cardboard. These "spagetti cardboards" are then glued together using meat paste to form a little box, which was then filled with a sauce cooked with truffle, ham and cream. Finally these assembled boxes will be baked in the oven till ready, decorated and plate up. Here is the final product...
And here is another dessert - Chocolate and orange tarlet - made in the demo...
Now I can see why these restaurants are charging so much. And I'm happy to taste these dishes at the end of the demo for free! Yum yum...  19 January Stock, stock, and more stocks…The first week of lessons were all about stock making. We started off with learning veal stock, then fish stock, and finally chicken stock. Main part of the lessons was to show us how to handle the raw stuffs… like cleaning/filleting the fish and trussing the chicken. It’s interesting to see how flaming torch was used to burn off leftover feather from the chicken. An overkill but definitely fun thing to do. According to the chef, the restaurant industry is like the fashion industry, and traditional stock like the veal stock is pretty ‘out’ nowadays. Mainly it takes too much time to prepare and the sauces made with veal stock are usually quite heavy and hence not exactly the healthiest choice. But still we need to learn it since, like the fashion industry, what is ‘out’ now will become ‘in’ again in just a matter of time. When we were done with the stocks, we were shown how to use them to prepare the main dishes and their sauces - Filets de merlan Bercy & Poularde pochee sauce supreme, riz au gras...
14 January Chateau, chateau, and more chateau...Don't have class this Monday (i.e. today), so that means long weekend for me. Originally I was thinking about taking the train to the Dijon region by myself (I don't know what's there exept for Dijon mustard so I want to find out...). Then on Friday in school, I bumped into Ayako my Japanese classmate and her two friends. Apparently they were planning to visit Loire Valley where they would rent a car to visit those chateaus (castles?) spreading along the Loire river. I accepted their kind invitation and so I joined them for a fun two days train/driving trip in Loire Valley. It's winter time so many of the chateaus, especially those with wine tastings, are closed. Though we still managed to see some of the famous ones like the Chenoneau and Azay Le Rideau...
This is the first time I really hang out with Japanese friends, and it was a lot of fun and a great cultural learning experience for me. Thanks to the wonderful translation by Saya who is from LA, I was able to communicate with them without any problem. 10 January First day of classI had my first day of class last Friday and it went pretty well. The whole morning was student orientation so I got to meet everyone else including the pastry folks (I'm taking cuisine only). As expected, there are students from all over the world - USA, Canada, Australia, Japan, Korea, China, Hong Kong (only me), Brazil, Mexico, Spain, Germany, France, etc. It's just like a mini United Nation, with USA being the biggest player as usual. In the afternoon we had our first demonstration class. Our chef professeur, while preparing the Potage cultivateur (Rustic vegetable soup), showed us the various way of cutting vegetable in French cooking - Mirepoix, Julienne, Paysanne, etc...
And here is the final product which we all got to taste...
I also got my equipments and uniforms. Oooh... I got so excited playing with my new equipment set after I got home (and putting labels on them so they won't get mixed up with others). Now I know where part of my tuition fee went.
Maybe I got over excited, I also experienced my first cut while playing with the set...
But guess it's better this happened at home than during my practical class! 03 January Here I am, finally…As a recap from my last blog update, yes, I did apply for Le Cordon Bleu. The application went through successfully. What happened then was a month of busy preparation… as I attempted to wrap things up at work before my last day, getting French visa, clear my HK tax, farewell lunches/dinners, packing, emptying out my rental apartment, as well as spending time with my parents who have come visited HK. I should later write some more blog entries about them so that I can remember what I’ve done in HK.
Thus three days ago, on New Year’s Eve, I’ve arrived in Paris. And as a personal tradition, just like the last time I flied to Paris, only I have made it successfully to the airport… and not my checked-in luggage. It didn’t make the flight connection and was still stuck in London. Fortunately it arrived on the next flight and got delivered to my place on the same day.
Boy, it’s pretty cold here in Paris… like 4 to 5 degrees Celsius. Good that I anticipated this and have come well-equipped with thick coats, scarf, mittens, etc. Thanks to Bonnie’s help, I am able to stay at her friend Carol’s place upon my arrival. Carol has been living in Paris for I believe over 30 years so she knows the city really well and has helped me to settle in. Like I have already gotten the monthly Metro pass yesterday and have experimented with commuting to the school via both subway and bus. And thanks to another friend who just finished studying at Le Cordon Bleu, I have even gotten a local SIM phone card from her. I like to think of the quote from the book Alchemist: “And, when you want something, all the universe conspires in helping you to achieve it.” Thank you, Lord.
These two days I have mainly been exploring and getting myself familiarized with the city. Even though cold, the sky has been pretty clear and so I’ve taken some pictures along the way…
Last night Carol (lady on the left) was cooking we had dinner at home together with her good friend. She made Confit de Canard and Pate de Salmon for us. Yummy!!
25 October Dream... oh yeah?Finally mailed out my application form for the culinary school today, with the application deadline being only 3 weeks away. Yeah, I know...
 but from what I heard, since this is a commercial school, as long as I have money to pay for tuition, getting admittance should not be a problem. I hope that's true la.Why applying so late? Besides my procasinating nature, I had been struggling for quite a while of whether this culinary thing is making any sense at all. Honestly I still haven't figured out a good answer for myself. Okay, I may actually like to cook for my friends and they tend to enjoy eating my food. But that doesn't really translate to I know I want to be a professional cook or I have the talent to be a chef. More than likely I don't. Especially after I have done apprenticeship at Chez Les Copains, I have seen how good those seasoned cooks are with their many years of experience. It's just another profession. And like programming, it takes years to become good at one.
And there are other things I worry and scare about too... Being alone living in a new city where I don't speak their language (solution: I've started to take Beginner French two weeks ago... and it's freaking hard!!). A year from now, I may realize I actually don't have much cooking potentials after using up a load of $$, and then I will have also lagged behind with my IT knowledge. Plus what am I going to do with all the furnitures in my current rental apartment? The list of negative yet practical reasonings could go on and on...
I guess nothing is certain. And nothing is sure win. I can play safe and being sensible at all time. But that won't guarantee a life of joy and fulfillment anyway. Looking back at the last few years, that fact that I somehow came back to HK, somehow came across a magazine which talked about Bonnie's restaurant, how she happened to be a Le Cordon Bleu graduate plus a Christian such that she willingly took me as her apprentice, how I ended up developed pretty good friendships with the restaurant crews, and somehow I am still single and have saved up some pretty good $$. Looking back at these dots, I suppose it doesn't really hurt, and actually worth giving it a year or two to see whether they will lead to something interesting. And I promise, after this crazy adventure, I will try to settle down and learn how to become a more responsible grown up.
 One part of the school application is to get my body measurements...
Turns out my 三圍 are: 23", 36", 32". 22 October A lovely afternoon...Have been having trouble falling asleep since last week. It has to do with me staying up extremely late for a few nights which usually would then screwed up my sleeping pattern. This is happening to me again tonight... so I just went down the street and got myself a bottle of red wine and some dim sums from 7-11 across the street. Yummy! I think they should do the job of putting me to sleep after I finished writing this blog entry.
This past weekend I had a surprise visit from a good friend in Seattle. Probably because I will likely be leaving HK fairly soon, despite the fact that he really should be spending his precious time in HK with his gf, I got to see him a couple times during his short two days stay. On Sat night they came and dined at Chez Les Copains, the restaurant which I am doing apprenticeship. And on Sunday we spend a wonderful afternoon having lunch at my place together with Pat & Jen... eating local seafood (大閘蟹!!) and parma hams. Thanks for leaving such wonderful memories at my soon to be vacated apartment...  Since I haven't been updating my blog forever, let me give some updates about my recent life. A couple weeks ago I have officially resigned from MSHK. The first thing my boss asked me is why... and I answered him that I want to go to culinary school in Europe. His response was: "When are you going to cook me a meal? If I find your cooking to be no good, then I may as well shoot your idea down and save you time." True maybe. But anyway, my last day at MS will be Nov 7th. That's exactly 8 years since I joined MS Redmond on Nov 8th, 1999!!
 Really gotta go to bed now. Will write more next time... bonne nuit!  19 March Standard Charted Carnival 2007Haven't updated this blog for a month. It's time to do some catch-up...
The Standard Charted Marathon 2007 finally took place two Sundays ago. Well it was more like a carnival than a marathon event, especially for the 10K run which I was in. Quite many of the runners, mostly OLs (i.e. office ladies, usually work in Central and wear professional make-ups), were walking half of the time and spending the other half taking pictures of each other. Places like the 1K, 2K milestone signs and the West Harbour Tunnel were very popular scenic spots for picture takings. This means I got to take a lot of walking breaks along the 10K route as I was constantly blocked by the walkers...
Nevertheless, the event was a lot of fun. Just being able to see the West Harbour Tunnel literally filled with tons of people and running inside it was quite an experience.
Another awesome thing was that my brother who was just visiting in HK also joined the race. He was doing half marathon. Even before I reached the finishing line (and I did reach it just to clarify), I'd already decided to sign up for this event again next year and for half marathon!!
11 February Practice chickenAs I was mostly learning thru watching at the kitchen last Sat, I figured out I need to do some practices in my own spare time. One really good thing about HK is that raw materials can be really cheap. For instance I could buy a whole imported pre-frozen chicken (from China) at the market for $40. That's 1/6 the price of the Bresse chicken that we used at the restaurant. But for practices, this is perfect! Trying to imitate how Bonnie has done it, I fabricated the chicken into two halves and made two servings of stuffed chicken. Yes, the final product, with only one chicken finger left, may look a bit creepy...
06 February First day of apprenticeshipHappens to coincide with a hiking trip with my church fellowship folks. And guess what... the hiking spot is also around Sai Kung. So that Saturday morning (a very sunny day) I, as planned, met with my bro/sis at Rainbow MTR station, took the mini bus with them to Sai Kung, and then waved them farewell as they boarded on multiple taxis heading to the trailheads which are quite far away from the restaurant for meeting my new teacher at 2pm.
I arrived at the restaurant 15 mins early. When I went in for the first time, the restaurant is actually quite small and it's decorated in such a way that it's almost like one of those I saw in France. There's a bookshelf at one corner with a bunch of cooking books, and a mini hi-fi playing some French music. There were still customers 'cos it's lunch hours. So I picked up an "All You Need to Know about Cheese" book from the bookshelf, got myself sitting at a corner table and started reading while waiting for Bonnie to become available.
Later when Bonnie done cooking for the lunch session, she introduced me to everyone in her crews - Julie the waitress, Marco the main saute chef, Nikki the other chef doing dessert and other preparation works, and Dai-so (sis-in-law) the dishwasher. Then she took me for a ride to pick up some raw materials from a supplier at Kwai Chung. I have never been to one of those factory looking buildings, which is where the supplier warehouse is located. I found it quite interesting! We picked up a box of 3 French Bresse Chicken (each costing > HK$200), portion of a baby lamb, and some other ingredients. On the way back, Bonnie took me for a long ride around Sai Kung... I guess mainly because she loves the beautiful scenery plus she rather be playing outside instead of going back to the restaurant and work.
Getting back to the restaurant, the preparation works for the dinner session has already begun. She showed me how to fabricate a chicken into two halves and make a stuffed chicken dish out of it. She also showed me what to do with the baby lamb. And then for the rest of the evening, it was a busy dining session and inside the kitchen I was just trying to not get in the way of Marco and Julie who were busily preparing food as the customer orders kept flying in. There wasn't much I can help (since I am such a rookie) except to wipe the plates dry after Dai-so has finished washing them. But just by watching the crews preparing the orders was quite an eye-opener and learning experience.
 Another good thing is that I kept on being fed with food throughout the night... little piece of the Bresse chicken, lamb sausage, a slice of white truffle, chocolate cake, meringuee, etc. It's important to know what the final products taste like I suppose.
By the time I got to leave with the rest of the crews, it was well past 11pm. Working in a kitchen is actually quite physically demanding. As a long time software programmer, I couldn't help but felt tired and started yawning at around 9:30pm, after standing for so many hours. Getting more fit physically appears to be one requirement if I ever want to become a chef. In any case, I am going back there again this coming Saturday!  30 January ApprenticeSo tonight I met her. Yes, euqus, your sixth sense is dead-on correct (I wonder why it's so accurate). This does have absolutely nothing to do with my next romance. Here is what happened... :P
Recently I read from a magazine about a French restaurant at the Tin Hou neighborhood close to where I live. The reason why it caught my attention is because of its chef. The magazine describes her as the first HK female graduated from the Le Cordon Bleu culinery school in France. Moreover she is described as a very authentic French cook. So last Tuesday I listened to my guts and went to check out the restaurant by myself. When I got there, unfortunately Bonnie (the chef) was already gone. After a few glasses of wine, I started chatting with the waitress who happened to be a personal friend of Bonnie. Here is a summary of our conversations:
[After some introduction dialogs...]
Andrew: "I really like cooking."
Waitress: "Oh yeah?"
Andrew: "And I have read about your boss, that she is the first HK female graudate of Le Cordon Bleu."
Waitress: "Oh yes she is... (and she went on and talked a bit about Bonnie's past...)"
Andrew: "So... would you guys hire any part-time?"
Waitress: "Not really. We don't usually hire part-time. But, Bonnie does take apprentice. She took a 19 years old girl as her apprentice about half a year ago teaching her about pastry."
Andrew's mind: (Holy shxt!!!)
Andrew: "I would LOVE to be her apprentice. Do you think she'll take me?"
Waitress: "Well I dunno. She might. What time will you be available?"
Andrew: "I am an IT guy and I need to work during the weekdays. But during the weekends I'm mostly free... well except for Sunday morning when I need to go to church."
Waitress: "Good. That's a bonus point, since she goes to church too."
[...]
Waitress: "Okay, I just called Bonnie and told her about this. She will be here next Tuesday evening. Come back at that time so you can chat with her face to face."
Andrew: "Thank you very much!!!!!"
A week has passed. So tonight I went back there again and met with Bonnie. Turns out she is a very causal and easy going lady. We chatted for about half an hour and she has no problem taking me into her kitchen as a helper/student/whatever. Though it will be at her other restaurant locating in Sai Kung, which is a bit far. But I don't care. I'm going there this Saturday afternoon!! Hee hee, so this is my story since last week. I hope you enjoy it. And thank you guys for all your support!!
p.s. Here is a link about Bonnie: http://lifestyle.mingpao.com/cfm/food3.cfm?File=20060930/fob/vzk1.txt
p.s. Euqus, will let you know how things go. Who knows? However unlikely, HK may actually be another option for you! 28 January 10KBeside that being my new salary after moving back to HK I used to always hate running and would avoid doing it at all costs. But after several weeks of practices, I think I hate it less now. Seeing that I am actually gaining a bit of distance after each practice, I felt that I am actually achieving something. Something I didn't quite expect. Today it's Sunday and the weather is extremely nice here (well, other than the smog which never seems to be going away). I went for a jog along the bays at Southern HK (e.g. Deep Water bay, Repulse bay, etc.). It was very nice. On these beautiful beaches there weren't too many people probably 'cos it's winter time. The folks on the beaches were either visitors from Mainland (easily identified by their black suits) or expats. Just not the type of places where local HK people would go I suppose. Being a bad runner, even with the recent practices, I think I am only able to do 3-4K of continuous running so far. Adding 6K to that in a month? Hmm... good that my brother is visiting HK during March, and he is marathon guy. In the worst case, I can offer my spot to him as a gift. Afterall our Chinese names are quite similar and I don't think the event organizer will notice! 24 January That long lost feeling...Yes, I know, this blog has been pretty much abandoned by me for a few months... this usually happens when my well-being just isn't doing very well, more in a mental sense. I finally feel like writing here again. I hope I am on the right track again.
Beside not feeling any interests to blog for the past few months, frankly for quite a long time I have been losing interests in pretty much anything. I would participate, but just wouldn't feel excited or 'into' that thing or relationship. Ha, but yesterday there was an unexpected incident and I felt it has brought me back some long lost feelings. I haven't been feeling such excitement and so looking forward to a meeting with this person next week. I really really don't want to get rejected. To keep you guys guessing, I will reveal more details next week. But please do wish me good luck!! Thanks!  09 October Interesting nightWent down to the little cafe a block from my apartment for a drink with my real estate agent and her friend tonight. She was the agent who helped me rent this 大坑 apartment. I don't think I have mentioned that she has once lived in Seattle before (well, Federal Way to be precise) and moved back to HK about 9 years ago. That was one reason why I felt good about the decision of renting this apartment. I thought... hmm, what was the odds of bumping into an agent from Seattle in a small real estate shop in 大坑?
Tonight I learned another surprising fact about this agent. First, she is a Christian. She has been a Christian since the early 80's. During that time she was very involved in ministry works. Then came a period of crisis in faith. In the late 80's, she made a trip to Israel ALL BY HERSELF!! She was there for 10 months, barely making a living from temporary jobs working in restaurants, hotels, and even the farms. She couldn't speak Hebrew, but would do hitch-hiking to get from one place to another. She went to many of the historical sites where the Bible has mentioned. By the end of this 10 months journey, her faith has restored.
Wow, looking at her, a mom-looking (well she really has a teenage daughter now) real estate agent who likes to talk a lot, who would have imagined such a colorful past history?
Oh, and btw, I saw 毛舜筠 in the same cafe tonight. She is more skinny and young looking (under heavy make-ups) than I thought... smokes a lot too. 06 October 大坑舞火龍!!!I didn't know about this traditional event until I moved back to HK this year. Well it's hard to ignore it when the dragon dancing is actually taking place right outside my apartment building. It's the recently gotten more famous "大坑舞火龍" event (thanks to the promotion by HK tourism dept). This event takes place 3 nights in a row starting one day before 中秋節...
Last night was the first night and I was watching the event out on the street with my cousin. There was a pretty big crowd, and so there were also a lot of policemen keeping order. Actually more than an hour before the event the police already started to put road blocks on the streets...
Tonight is 中秋節正日. I watched this 舞火龍 event again with a few brothers and sisters from my new church and this time we had some pretty interesting experience. At first we were standing on the street and it turned out to be even more crowded than yesterday. I headed back to my apartment to grab some chairs for us to stand on and get some better views. When the 看更 downstair saw me doing this, he offered to bring us to the 3rd floor balcony for a much better arial view of the street. So there we were, at the balcony watching the dragon dance with unblock view...
 Oh and when we were up at the balcony, we realized it was also the temporary police headquarter. One brother commented that it looks like one of the scenes in 無間道... unfortunately we weren't allowed to take pictures.  07 September 南丫島Sunday I went hiking at Lamma Island with three friends. There are two ferry docks - 索罟灣 & 榕樹灣 - on the island. In the past what I usually did was to walk from one 灣 to the other 灣, which takes less than an hour, and would then focus more on the seafood restaurant visit. This time, we went for the real thing... well sort of unintentionally.
After getting off the ferry at 索罟灣, we saw a 家樂徑 sign. The name sounded pretty easy and family-friendly so we decided to go for it. This 家樂徑 turned out to be a 2.5 hours hike looping back to where we started off. The last 1/3 part of the hike was mostly uphill making it even more challenging. But I think it was well worth it. This southern part of the island was way less crowded than the main route between the two ferry docks. And along the way there was some pleasant surprises too, such as a very beautful garden planted by an old local woman. It's by far the most pretty garden I have so far seen in HK...
Then we passed by a rocky beach, with lots of sea cucumbers in between the rocks...
We finished off the hike by walking to 榕樹灣 and treated ourselves a nice seafood dinner before taking the ferry back home. It was a day of very good exercise.  |
, I took the challenge offered by my bro/sis from church and have signed up for the annual Chartered Standard Marathon event taking place this coming March. Well, even though it's called a marathon, there are different levels available like full, half, and 10K. I took the 10K which is the most beginner one. I decided to go for the event mainly hoping that it will help me build better bondings with my bro/sis from church since many of them have signed up for not just 10K, but also half and full marathons!
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