chinese

The 60’s Teow Chew Fishball

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60s teochew fishball

I was driving my coworker back after a late night working in the office when she told me about this homemade fishball eating establishment (just love the contrast in the words) near her place. Windy lives in Sea Park and is familiar with the eateries around the area. We decided to grab a late dinner since we’ve both not eaten.

60s house of fishball

The 60’s Teow Chew Fishball is a quaintly named place which specializes in (no prizes for guessing) homemade fishballs. They serve Teochew style food and I was surprised to find the place packed this late at night. It was about 10:30 pm or so when we got there. Windy told me the reason – the eatery has an ingenious marketing strategy. The food and drinks are 50% off after 9:30 pm!

60s mee pok

I had the Tien Pin Mee Pok (Dry). This self-dubbed House of Fishball serves the noodles with slices of fish cake and a separate bowl containing two of their famous fishballs for RM 5. I like the springiness of the noodles. The noodles are the flat variety, which I’ve always found puzzling. In Sarawak, mee pok is synonymous with curly noodles.

60s celery noodles
 
Windy opted for the healthy sounding Celery Noodles (RM 6.50). It’s a soup based dish with plenty of their renowned fishballs floating in the broth. I’m not a big fan of soup and the only dry noodles they have is the dish I had, so you might want to consider that if you share a similar antipathy to soup dishes.

60s fishball

I reckon that since we’re in a fishball specialty shop, I might as well go the full Monty and ordered a large bowl of homemade fishballs (RM 10). The fishballs are surprisingly good. I’ve been increasingly adverse to highly processed foods (possibly due to my failing liver) but I liked the fishballs in The 60’s Teow Chew Fishball restaurant. The texture is supple and yielding and although it doesn’t have any detectable taste on its own, it goes very well with their sauce.

60s chee cheong fun

We also ordered a side dish of chee cheong fun (RM 1.50) which Windy got the proprietor to fry up. I’m pleased to report that fried chee cheong fun tastes better than the regular steamed version, at least over here. They added a lot of spring onions and bean sprouts, as well as an (un)healthy but generous shake of the soy sauce bottle.

60s discount

The 60’s Teow Chew Fishball restaurant USP (Unique Selling Point) is the 50% discount after 9:30 pm. I’m sure most of the diners are residents of the area, but it’s still a great gimmick to get the crowds in. The bill came up to a grand total of just RM 12 (!) for all that food and drinks for both of us.

It’s a bargain! 🙂


View Larger Map

Here’s a map for the directionally challenged. The 60’s Teow Chew Fishball is located at the same row as KFC in front of the old Ruby cinema.

Yin Yang Steamboat @ Cameron Highlands

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mountain house hotel

A trip to Cameron Highlands would not be complete without the obligatory yin yang steamboat dinner, since the ambient temperature and wind chill factor can be pretty cold at night. We went southbound to Brinchang instead of Tanah Rata but it turns out that both towns were equally packed with tourists.

organic steamboat

There are a lot of places offering steamboat dinners, most of them yin yang style – so called due to the two different broths and the similarity to the symbol of good and evil. We went to Restaurant Mountain House Hotel, which offers “organic” steamboat priced at RM 16 per head.

yin yang

The yin yang steamboat comes with seafood, tofu (urgh…), noodles, rice vermicelli, assorted super processed food, and homegrown vegetables. Cameron Highlands produces a huge amount of fresh, organically grown vegetables, so it’s really cheap there…which is probably why we got an ultra generous portion of veggies.

noodle trick

The yin yang steamboat consists of a chicken broth and a tom yam broth – it’s usually a mild broth with a spicy broth, keeping with the themes of absolute good and absolute evil. Exhibit A above shows the patented sixthseal.com method of ensuring your noodles are cooked.

1. Use your chopsticks to snag some noodles.
2. Apply pressure to the noodles with your fingernails.
3. It needs to be slightly soggier than al dente – you’ll get a feel for it (pun not intended) the more you do it.

It was originally invented a good 17 years ago by yours truly, intended to gauge whether instant noodles are ready to eat when I started cooking Maggi at 10. 🙂

me doris steamboat

This photo is making the post look dated – I went to Cameron Highlands with my ex last month, but never got around to posting it until today due to a massive backlog of posts. Quickly switching subjects, the vegetables in Cameron Highlands comes in the most vibrant shade of green I have ever seen!

no veggies

Nooooo….no more veggies!

DucKing

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ducking

I went to DucKing at Jaya One for our monthsary dinner on Friday night. DucKing (“The Different One”) seems to be wordplay on the story The Ugly Duckling (which turned out to be a swan if you forgot your Hans Christian Andersen).

ducking montage

DucKing is packed pretty much all the time – we waited 15 minutes for our turn to be seated, but the waitress was gracious enough to let us in when she couldn’t contact the previous two ahead of us on the queue list. There seem to be some problems with communication though – I got four calls during dinner saying that my seat is ready and I told them each time that I was already inside.

ducking menu

Price for this menu: RM 1,500 ++. I have been trying to spot this when I saw it on Cheesie’s blog and true enough; it’s in there. Haha!

ducking wine

I ordered INTIS (RM 78) an Argentinean Merlot meaning Sun God. It’s the cheapest wine on the menu – I haven’t started working yet, tomorrow is my first day at work so we figured we needed to conserve our funds. My girlfriend went for the Chinese tea, although she had a small amount (slightly more than thimble sized) of red wine as well.

ducking duck tongue

You can’t go to an establishment named DucKing and not order duck so for the appetizer, we had the Marinated Duck Tongue with X.O Sauce (RM 16.80). It tasted surprisingly good, I can’t remember ever having duck tongue before. This one is served with the tendon (bone?) under the tongue intact, and the slight crunchiness adds to the appeal.

ducking peking duck

Next on the menu was the Beijing Duck Two Varieties. I ordered 1/2 a duck. It’s RM 38.80 for 1/2 a duck and RM 62.80 for a whole duck. I love Peking Duck, especially the process that goes with it. Unfortunately, DucKing does not have the chef carve the skin off the duck in front of you.

ducking beijing duck

Peking Duck comes in four (4) dishes – the crispy roasted duck skin, the paper-thin flour wrap, spring onions and other vegetables for garnish and flavor, and the sauce itself.

ducking duck montage

Basically, you take one flour wrap and place a piece (or two) of crispy roasted duck skin on top before adding some spring onions and dousing it with sauce. It is then wrapped like a tortilla. There is some debate about whether the sauce goes on first, but I prefer it just before I wrap up the entire thing.

ducking duck wrap

The Peking Duck at DucKing is great! I love the soft, fragile flour wrap. I’m amazed at how tissue paper-thin it is. Excellent.

ducking bun

Beijing Duck is usually served in two or three courses – the skin in wrap, the meat cooked with vegetables and the bones in soup. Most establishments nowadays do away with the third installment though. DucKing gives you the choice of a wide range of preparations for the second course – we opted for the Deep Fried Bun with Roasted Duck Meat & Black Pepper Sauce (RM Included in the price of Beijing Duck).

ducking vegetable

The vegetable component of the food pyramid is completed with Braised Baby Kailan with Crab Meat (RM 28.80). DucKing cooks this dish with egg and starch and they’re very generous with the crab meat – it’s definitely proportionate with the price. There are huge chunks of whole crab meat inside the dish. Very nice indeed.

ducking abalone

For the last dish, we indulged in the Braised Abalone with Shimeji Mushroom and Broccoli (RM 72.80). The abalone is indeed cooked to perfection and matches the sauce well. The mushroom is paired perfectly with the abalone and came out juicy and tender. I used the broccoli to mop up the sauce, that’s how good it was.

DucKing does a very brisk business and the food is good, although it comes out very fast, suggesting mass production (or a chef with really deft fingers). The bill came up to a total of RM 280.85 but the bulk of that is from the wine and the abalone.

ducking us

Happy monthsary, dear! Love always.

Yes, that is our couple t-shirt and also the distinctive look of a bulge in my abdomen from eating excessively these few weeks. 😉

The evolution of Chinese names

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gf writing

This is my Chinese name as written by Melody. I don’t know how to write my own Chinese name except for the middle character (coz it has less strokes and thus, is easier to remember). The translation is “Fu Huai Bin” – pronounced “foo why bin” but it’s written as Poh Huai Bin officially coz that’s how the Heng Hua translate the Chinese character for “Fu”.

Poh (the first character) is my family name a.k.a last name. It’s inherited and does not have any significance to it. Someone told me a very interesting anecdote about family names though – he said that we don’t actually have family names. A long time ago in a galaxy far, far away (actually, just Ancient China) we only have one name e.g.

Bin

Those are feudal times, so the lesser ones amongst us went to work for the richer (land owning) ones. Let’s say that I was born in a very poor family and went to work for a landowner named Poh. Back then, it wouldn’t be a 9 – 5 job but some backbreaking Biblical toil and labor stuff.

chinese name 1

Now, there are probably a lot of Bins out there so I’ll be called Poh’s Bin – to avoid being confused with, say, Tiong’s Bin. Thus, my name will literally be “Poh Ah Bin” e.g. The Bin from The House of Tiong.

Once, I’ve made it big and have my own property, I will have my own plot of land and have slaves working under me e.g. Fong, Tang, Ching, Hong. Tang will be called Bin Ah Tang “Tang from The House of Bin“.

chinese name 2

Over the years, we evolved with the times and started getting customized names. However, the Chinese never dropped the surname (family name) so the ones that are in current circulation were the rich and land owning folks from the feudal times.

I don’t know how historically accurate the anecdote is, but it’s quite interesting nevertheless. Anyway back to my name, the Poh doesn’t actually mean anything – it’s the family name/last name so my name would be Huai Bin.

phb chinese

Huai means Caring
Bin is made up of two words – Wen (Scholar) and Wu (Warrior)

so my name is The Caring Scholar-Warrior from The House of Poh.

…but please, just call me Huai Bin. 😉

Borneo Cultural Festival – BCF 2008

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bcf 2008

The Borneo Cultural Festival is held annually in Sibu and showcases our ethnic diversity. BCF 2008 has three themed areas – the Chinese, the Malay/Melanau and the Iban/Dayak cultural areas. This post is focusing on the Borneo Chinese Cultural Festival (BCCF) and the opening ceremony. I will visit on other nights to do the other writeups.

The Borneo Cultural Festival (BCF) 2008 opened up with a fireworks display. It lasted for a good 15 minutes and kicked off the festivities.

food stalls

The highlight of BCF is always the food stalls.

food stalls 2

The BCCF has ethnic food stalls operated by the respective clans.

hainan

The food stalls features the respective delicacies of the ethnicity of the clan. This is the Hainan clan, which is not very big in Sibu, which is predominantly Foochow.

bbq pork

The Hainan, who are known for their Hainan Chicken Rice, is also offering one of their other specialties – BBQ pork.

meat mushroom

They also have a traditional dish which I can’t remember the name of consisting of a starchy blend of meat and mushrooms.

free samples

You can actually eat your way through BCF 2008 without paying a single cent from the free samples of food, but that wouldn’t be a very nice thing to do. 😉

mary foochow

The Foochow Association was well represented at BCF 2008. This is Mary posing in front of it. She’s Foochow, although I can speak the dialect better than her. 🙂

makeshift

There are makeshift seating arrangements on the footpath and inside certain stalls for people to enjoy their food on the spot.

erhu band

There is a traditional Chinese group playing erhu and other classic Chinese musical instruments as part of the program.

me erhu

Thus, naturally… 😉 What did you expect, you’re on sixthseal.com. 🙂

teochew

The Teochew group also made their presence felt at the Borneo Cultural Festival.

teochew delicacies

This is their portfolio of delicacies…

pork

…and their pork offerings, which is rather impressive.

hakka dumpling

This is a variant of meat dumplings wrapped in square leaves instead of the triangular shape.

henghua dumplings

We compared the Hakka version (previous) to the Henghua version (above).

chinese opera

There was a traditional Chinese opera going on at the Chinese Cultural Festival.

I shot a video of it, it’s pretty good and surprisingly entertaining for a dying art.

heng hua pride

I would be remiss if I didn’t take a photo at the Heng Hua booth, being a Heng Hua and all. Heng Hua Pride! =D

beer stall

We stumbled upon a stall where we could enjoy our food within a booth. It serves alcohol which is always a plus point. RM 12 for three (3) cans of beer.

me promotor

I was immediately asked to drink by the promoter. The beer kept flowing for free after that thanks to one of the kind association members.

traditional beer

The beer was poured into an authentic Chinese pitcher and then to bowls instead of cups for The Real China Experience.

me mary beer

I didn’t even remember how much I drank, have to ask Mary for the figures. 😉

dumplings comparison

This is the comparison between the Hakka dumplings (RM 6) and the Heng Hua dumplings (RM 6.50).

hakka dumplings

The Hakka dumplings were wrapped in brown leaves and is completely white. There’s no soy sauce in the glutenous rice, which is different from what we always get. It contains pork, mushrooms and peanuts.

henghua dumpling

The Heng Hua dumplings are the ones that I’m used to eating. It’s dark from soy sauce and contains more generous and juicier chunks of pork, mushrooms and peanuts. We all concluded that the Heng Hua one tastes better, and I assure you, I didn’t skew the results due to being of Heng Hua ethnicity. 😉

amber fluid

The amber fluid floweth throughout the night…

flow 2

…and floweth

flow 3

…and floweth

overflow

…and it seems like the cup (or bowl) almost overfloweth.

group photo

I think it was the rowdiest booth in the whole of BCF 2008.

association

Thanks to the association for giving us a good time (and free beer). 😉

Dragon Boat Festival – Duanwu Jie

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dumpling work

The Dragon Boat Festival (more commonly known as Duan Wu Jie) is one of the traditional festive occasions for the Chinese. It falls on the 8th of June this year and our company’s social club took the liberty of distributing rice dumplings (called zhong zhi) to everyone in the office on Friday (since Saturday is a gazetted public holiday).

dumpling meat

There is one with meat filling (which may also contain chestnuts, peanuts or egg yolks in addition to the chicken)…

dumpling red bean

…and the other with red bean paste. These are the two popular fillings for rice dumplings. I’ve also seen pure peanut fillings but the meat (which can be pork or chicken, but never beef or lamb) and red bean paste fillings lead the pack in popularity.

dumpling faye

Faye’s grandmother also made some for her family and she insisted I consumed one right in front of her in the car just now. I like the meat dumplings (preferably with chestnuts, mushrooms and egg yolks – ate a huge one the other day given by another friend) but I don’t really enjoy eating red bean paste. I don’t even like the stuff in my cendol or ice kacang.

Happy Duanwu Jie to all the readers of sixthseal.com!

Life Cafe review

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life cafe

Life Cafe is a little quaint place hidden along a narrow street. The
place exudes a charming old ambience, with its wooden chairs and
constructs, the sliding doors, and the intentional ancient decorations.

life interior

The interior is air conditioned, with minimal incandescent lighting.
There’s a narrow brick walled enclave to the side and normal sitting
arrangements on the other side. The place makes you feel like you’ve
stepped into some old-fashioned place out of time.

life tatami

There’s also a private dining area at the back, which is walled off
from the main area. This tatami style section is raised, with a short
table and mats, cushions and futons for sitting. Basically, you sit on
the floor and the table clearance doesn’t leave much room for your
legs, but it’s comfy.

life pie

The waitress recommended a range of pies that were freshly baked.
She assured us that it was good, and my coworker, who’s been here
before, agreed. We went for the chicken pie.

life chicken pie

It’s good, the pastry is crispy and the meat filling is just nice.

life coffee ice cream

I was recommended their Life Ice Cream Coffee. It’s coffee, with a scoop of vanilla ice cream to replace the ice cubes.

life herb egg

I ordered a boiled herbal egg for starters. It’s served whole and un-cracked, in a saucer of soy sauce.

life herbal egg

The herbal egg tasted of herbs, and is colored green, even the yolk. It was alright to me.

life lamb rice

I went for the Life Mutton Spiced Rice for the main. The mutton is nice and tender, great dish.

life lamb noodles

My coworker had Life Mutton Spiced Noodles. It tasted about the same
but the noodles are infused with something I can’t put my finger on.
It’s good.

life croc soup

Life Cafe also has an unusual specialty – Crocodile meat soup with
red dates and ginseng. It’s RM 12 for a bowl, which we shared, and the
soup is boiled to perfection, with the ginseng flavor shining through
brightly.

life croc meat

The crocodile meat was good too. The boiling process made it tender
and it tasted strange, but nice. Kuching has a crocodile farm which
rears crocodiles and sells the meat to various food establishments here
and I believe it’s exported as well.

Life Cafe is a good place to have a quiet lunch – grab the tatami
style seats at the back if they’re not taken. It’s the best spot in the
place. 🙂

Jojo Cafe

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jojo cafe

I went out for dinner with a bunch of people from different age
groups yesterday night at Jojo Cafe. I guess the best word for it
is…networking, cliche as that may sound. It was enlightening; got to
meet people from different fields e.g. management, design, publishing,
education etc. and exchange business cards.

jojo dinner network

I’ll like to give the person who first thought of the concept of
business cards a big hearty slap on the back, coz I won’t remember
names and numbers the next day otherwise. 😉 Anyway, back to the food,
Jojo Cafe is located at 3rd Mile, Kuching and serves really good curry
chicken (or so I hear).

jojo curry chicken

This is their curry chicken – the meat was tender, and the curry was
tasty. There’s nothing wrong with it, except for one thing…it doesn’t
have the spicy curry oomph that I like. It’s a good curry dish for
people who don’t take spicy food though.

jojo kailan

Here’s the kailan (a type of vegetable, stating the obvious ;))
cooked with salted fish. Now this dish is good, and hearing me say that
a vegetable dish is good means it’s really good, coz I’m not a big fan
of vegetables at all. The veggies was fresh and crunchy, and still
retains the original moisture and taste without any salted fish
contamination (unless you eat that of course).

jojo mutton soup

Next up is the mutton soup. It’s cooked with a variety of spices,
red dates, mushrooms, and all sorts of stuff. It’s basically mutton
soup, Chinese style.

jojo mutton soup bowl

I didn’t find anything noteworthy about the mutton, but the soup was well broiled and tasted great!

jojo tofu egg

This is tofu cooked with egg and vegetables, lying on top of a
lettuce bed. I can’t comment about tofu, coz long time readers would
know that I don’t like tofu. Well, I don’t like the edible kind of tofu
anyway, but the other kind of tofu… 😉

jojo mango fish

Now this is the main dish – mango fish! The fish was smothered with
a delightful mixture of unripe mangos, peanuts, raw onions, shallots,
and spring onions. It creates a wonderful fusion of colors, flavors and
different textures, and the fish was fresh to boot. This is easily the
best dish of them all – highly recommended!

jojo left behind

After eating all that, should you feel the call of nature,
management reminds you not to leave the left side of your ass behind
(though how that is possible eludes me).

Chinese Barbecue Specialist

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chinese barbecue specialist

Chinese Barbecue Specialist. It’s a big name to live up to. This
outlet is located at the end of Jalan Padungan and it’s quite famous
for it’s barbecue offerings. I went there for lunch today. This is what
the stall looks like:

chinse barbeque specialist

Apparently, the “e” has fallen off the sign, showing “Chin Se
Barbecue Specialist”, which puzzled me for a while since the shop sign
is Chinese Barbecue Specialist. This is the flagship of the coffee
shop, don’t go asking for steamed chicken or anything like that – this
outlet offers BBQ meat only.

chinese bbq offerings

As you can see, there are several BBQ stuff on offer. You can order
BBQ chicken rice, but to fully appreciate the wonders of barbecue meat,
you have to try the “mixed plate”. There are other BBQ staples like
char siew rice, pork ribs rice, etc. Basically just about anything you
see in the picture above is available in whatever combination you can
think of.

chinese bbq chopping

Your choice (in this case “mixed plate”) is prepared by the proprietor…and it’s delivered to your table:

chinese bbq mixed

There’s the fork and spoon with a napkin, sorry, i mean tissue,
broth, apologies, i mean soup (this joke is getting old, isn’t it? ;)),
sauces and a plate of mixed bbq stuff rice.

chinese bbq closeup

Here’s a closer look at the plate. There’s barbecue chicken (the
white stuff), crispy pork (the brown crispy stuff) and char siew (pork
cuts of an unknown origin). This is all lying on a bed of chicken rice.
It tastes really good, despite the simple appearance.

chinese bbq sauce

These are the two sauces – the BBQ sauce and the chilli sauce. You
want the barbecue sauce (the brown one). This is the secret to a good
BBQ meat meal…the sauce makes the dish (or something). Just liberally
apply the barbecue sauce and you’ll definately enjoy your meal. I like
this place, there’s a homely sort of feel to it, and they serve good
barbecue meat. Do they deserve the “specialist” title? Personally, I
think they do. 🙂

Boxing Chicken Rice

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scr food corner

Boxing chicken rice! Doesn’t that sound intriguing? The name of the
dish is the best selling point of this rather mundane (but tasty)
preparation. I was searching for food just now (I’m typing this at
home, so it would be “last night” by the time you read this) and walked
past the Singapore Chicken Rice (scr) stall which seems to have
expanded their menu to include the chicken rice variants like salad
chicken rice etc. I was interested in boxing chicken rice though.

scr shrubbery

My apologies about the foliage that obscured the right side of the
first picture. I couldn’t very well move it, look at the size of the
shrubbery and pot. Photographing the outlet from the other side would
miss the main menu wall which has boxing chicken rice (watch the virus
infected chicken box each other!) photo on it.

boxing chicken rice

This is the photo of the menu banner which depicts the Boxing
Chicken Rice dish. It appears to be dubbed boxing chicken rice due to
the double chicken drumsticks…I imagine some marketing person thought
that looks like the chicken are having fist fights or something to that
effect.

scr boxing chicken rice

This is the Real Life (TM) photo of the dish. It doesn’t differ all
that much from the menu picture which is a pleasant surprise. The
drumsticks are the small ones from the wing of the chicken. It tastes
like Ayamas mini drumsticks without the Ayamas flavor. The boxing
chicken rice had a great sweet and sour sauce permeating the dish, this
imparts a nice taste everything. There is also a nicely done sunny side
up egg and some veggies. The rice is chicken rice eg real chicken rice.
I liked it, it’s a nice change from the normal chicken rice Singapore
Chicken Rice offers.

On another topic, does anyone know any er…”duty free” liquor
outlets in Kuching? I used to know one in 3rd mile – fly by night
operation, closed down the same year it opened (when I was in Inti). In
case anyone is wondering what “duty free” liquor outlets are, they’re
the ones that buys in bulk from duty free Federal Territories like
Labuan (usually) and Langkawi (unlikely due to distance) and sells them
at a reduced price (RM 40 – 60 each 750 ml bottle), undercutting
legitimate bottle shops price wise. I didn’t have any problems in KL –
Svenskt Brannvin vodka @ RM 30 (40% 700 ml bottle) in the Swedish
Specialty Shop at your friendly local Ikea outlet. 😉 Thanks for the
tip, Stephanie! I brought several bottles of that and O.P.
Anderson Fine Old Aquavit (another bargain buy @ RM 22.90 for 500 ml,
40% vol) over but er…inventory levels have dropped below the
personally preset threshold level so a re-stock is necessary to
maintain consistant amounts.

vodka vodka

If my math is right, I need at least 1/4 bottle with benzos to sleep
each night, since I drank about 1 1/4 bottles since I arrived (not
including other alcohol containing beverages). Anyone who has a problem
with this can send mail to devnull@sixthseal.com which would naturally
be routed to /dev/null. I go to work on time, I do my work well since
I’ve had a good night’s sleep (I don’t get hangovers, since I hydrate
myself before sleeping), and so what I do at night (which is legal btw)
is my own business. Anyway, any kang tau about duty free in Kuching,
please email to veritas@castitas.com
instead of commenting here okay? Thanks! By the way, I told the truth
about the email addresses – there really is no veritas@castitas.com or
a veritas@sixthseal.com, they all go to the me@castitas.com and
me@sixthseal.com catch all address. So there. :p

P/S – Before the harm reduction police (HRP) jump on me, let me
state that some people think that benzodiazepines combined with another
CNS depressant like alcohol will instantly put you six feet under.
Please do not mock them, for they’re looking out for you, and indeed,
this combination has caused fatalities in the past, but er…it’s not
as dangerous as the HRP makes it sound. But you did not see that last
sentence! I repeat, you did not see that last sentence. Please don’t
drink and take benzodiazepines at the same time. Thank you very much,
I’ve done my civic duty.

P/P/S – I have to tone down the sarcasm, it seems to dominating my posts lately, forgive me. 🙂

P/P/P/S – The conglomeration of veritas and killuminati into a
single entity may have caused unexpected perceived changes in
personality. My apologies, now that I’ve admitted everything, I have no
obligation to stick to the “personalities” that I’ve created. I’m being
the real me now, a bit of an asshole at times, quite a lot of “drug
elitism”, sometimes sarcastic, but generally I like to think I’m a nice
guy, so I hope that you can forgive any transgressions and adapt and
perhaps get to like me as me. 🙂

P/P/P/P/S – I was ethanol impaired when I wrote the above last night…

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