Weeks ago, there was a new girl at the train. She looked like a doll, literally, like a porcelain doll or some sort, which is probably why all the low-life kind of men were leering at her. I always took notice whenever there was someone new at the train, right, and I noticed her because she was so chirpy with the street sellers at the station- which I find impressive.
So I met her almost everyday and one day we sat across from one another and saw her talking nicely with an old woman and I thought to myself, I think I could be friends with this girl. I often experience that kind of insights, haha; I could tell when I can or cannot be friends with someone.
Today, we stood next to each other and suddenly she turned to me and said, "You're a regular here, aren't you?"
I have found a new train friend.
I excitedly said yes and said that I saw her most of the times, too. She said that she recognized me because I have great hair. Crazy woman. :D But that only proves that she's kind of weird, so we probably will get along fine.
To make long story short, in the first ten minutes of our very alive chat, we know where each other lives, works/interns, marital status, family matters, exchanged names, numbers, and Facebook accounts. She's got two kids already-I was in shock! You'd understand if you see how young she is. In those first minutes we talked about the same strange people on train and how she loved to socialize and make new friends, thats why she always talked to the street sellers and street musicians- because she thinks they feel lonely.
We totally hit it off!
So I'm kind of sad that I'm gonna be finished with my internship here for two things: B-M itself, and my train family.
I introduced the girl to Nice Old Fella (whose real name I just learned today, shame on me ) and together, I think we form a good team. This makes riding the train so much less boring, yay!
Let me ask Mr. Hibachi to join in later. He seemed to be listening to our conversation from day to day anyway.
So that was my train update; I've arrived at the office way too early so I have spare time to kill before the newspapers swallow me. I'm in a such better mood today, thank God.
Have a good Friday, everyone! :)
Friday, May 8, 2009
Thursday, May 7, 2009
a special note
Here's the deal. I will make this oh so very simple, seeing as this might be hard to understand for some people.
Ready? Here we go.
When you make a mistake, you apologize.
That's it.
I don't know why it is so hard for some people to get it through their thick heads. It's simple, really - the word starts with S and ends with Y. Comprende?
Me, I have no problem apologizing. Every morning I apologize to strangers, be it silently or saying it out loud. I apologize when I step on their toes. I apologize to the newspaper boys at the train station for refusing to buy the paper over and over again and therefore not helping with their income. No offense, I say quietly, but I do media monitoring at the office so I eat those newspapers for breakfast every morning.
If there's another thing I don't like, aside from unsweetened iced tea, it's when people don't respect me. I do something that helps you, you say thank you. You make mistakes that hurt my feelings, you apologize. Do I have to spell that out? Will that help to make you understand better? The stupidest, most idiotic kind of peeople are those who make the same mistakes over and over again and still refusing to apologize because they don't think they're wrong. Are you testing my patience, really?
You'd better not.
I find it hard to dislike other people actually. I tend to give them the benefit of the doubt. i like making other people happy and I love to help them out in any way I can. So when you're on my "black list", then probably you did something so mind-numbingly stupid. This applies to everyone-no matter how close you are with me. Because then again, if we're really that close, then you wouldn't dare make the same mistakes all over again. Not with me, you wouldn't.
So if from now on, if something happens again that requires an apology certainly not from me, please do the right thing. And if something happens again that requires an apology certainly not from me but I ended up saying sorry anyway and you still don't get the idea? Well then we probably have been wasting time knowing each other.
Please keep in mind that it is a thoroughly nice feeling to be respected. So get over yourself and do the same for other people for once, okay?
Thank you for your kindest, undivided, most understanding attention.
Ready? Here we go.
When you make a mistake, you apologize.
That's it.
I don't know why it is so hard for some people to get it through their thick heads. It's simple, really - the word starts with S and ends with Y. Comprende?
Me, I have no problem apologizing. Every morning I apologize to strangers, be it silently or saying it out loud. I apologize when I step on their toes. I apologize to the newspaper boys at the train station for refusing to buy the paper over and over again and therefore not helping with their income. No offense, I say quietly, but I do media monitoring at the office so I eat those newspapers for breakfast every morning.
If there's another thing I don't like, aside from unsweetened iced tea, it's when people don't respect me. I do something that helps you, you say thank you. You make mistakes that hurt my feelings, you apologize. Do I have to spell that out? Will that help to make you understand better? The stupidest, most idiotic kind of peeople are those who make the same mistakes over and over again and still refusing to apologize because they don't think they're wrong. Are you testing my patience, really?
You'd better not.
I find it hard to dislike other people actually. I tend to give them the benefit of the doubt. i like making other people happy and I love to help them out in any way I can. So when you're on my "black list", then probably you did something so mind-numbingly stupid. This applies to everyone-no matter how close you are with me. Because then again, if we're really that close, then you wouldn't dare make the same mistakes all over again. Not with me, you wouldn't.
So if from now on, if something happens again that requires an apology certainly not from me, please do the right thing. And if something happens again that requires an apology certainly not from me but I ended up saying sorry anyway and you still don't get the idea? Well then we probably have been wasting time knowing each other.
Please keep in mind that it is a thoroughly nice feeling to be respected. So get over yourself and do the same for other people for once, okay?
Thank you for your kindest, undivided, most understanding attention.
Tuesday, May 5, 2009
you're all that I have
My eyes are killing me.
My right eye is brightly red, while the left one is perfectly white. I'm like a psychotic husky, I'm telling you. The gripping, dramatical fear that I was about to go blind happened again this morning when I woke up. :D
I couldn't really open my eyes when I took a bath.
Nice.
I don't wanna go to schoooooool tomorrow argh I'm not in the mood! Because tomorrow I won't meet my fwends :( I miss them. I need those routine dinners.
By the way , I loved last weekend. It was a whole Sunday of sleeping and eating--well actually since Saturday, when my mom went crazy and cooked everything. Let me see, we had sloppy joe, croquette, bitterballen, and hainan chicken rice for the weekend, simply because my mom "felt like cooking it." The happiest team was of course, Nugi and my sister's boyfriend who chomped down everything as if they'd just returned back from war or something.
So last weekend I watched Xmen Origins: Wolverine and completely in awe of the cast. The men, I mean. I love that Ryan Reynolds played Deadpool- he was as usual witty and charming.
Taylor Kitsch as the card-playing master (Gambit?) was also not a disappointment and mostlyyyyy I adored the guy who played Agent Zero. He's half British, half American and Half Korean (don't laugh. Wait until you see him in the movie.) His real name is Daniel Henney. ;)
Well, aside from my eyes being one-red and one-white, what's new? How was your weekend?
Australia, anyone? Cooking school? :) Anyone aboard? I haven't even told my mom about it; only my closest ones know. I mean, can you imagine getting a diploma for pattiserie?!
(Here we go again.)
Ookay then I'm off to type something; will be back later. Hopefully with a better eye condition.
My right eye is brightly red, while the left one is perfectly white. I'm like a psychotic husky, I'm telling you. The gripping, dramatical fear that I was about to go blind happened again this morning when I woke up. :D
I couldn't really open my eyes when I took a bath.
Nice.
I don't wanna go to schoooooool tomorrow argh I'm not in the mood! Because tomorrow I won't meet my fwends :( I miss them. I need those routine dinners.
By the way , I loved last weekend. It was a whole Sunday of sleeping and eating--well actually since Saturday, when my mom went crazy and cooked everything. Let me see, we had sloppy joe, croquette, bitterballen, and hainan chicken rice for the weekend, simply because my mom "felt like cooking it." The happiest team was of course, Nugi and my sister's boyfriend who chomped down everything as if they'd just returned back from war or something.
So last weekend I watched Xmen Origins: Wolverine and completely in awe of the cast. The men, I mean. I love that Ryan Reynolds played Deadpool- he was as usual witty and charming.
Taylor Kitsch as the card-playing master (Gambit?) was also not a disappointment and mostlyyyyy I adored the guy who played Agent Zero. He's half British, half American and Half Korean (don't laugh. Wait until you see him in the movie.) His real name is Daniel Henney. ;)
Well, aside from my eyes being one-red and one-white, what's new? How was your weekend?
Australia, anyone? Cooking school? :) Anyone aboard? I haven't even told my mom about it; only my closest ones know. I mean, can you imagine getting a diploma for pattiserie?!
(Here we go again.)
Ookay then I'm off to type something; will be back later. Hopefully with a better eye condition.
Friday, May 1, 2009
hello, mr angliss.
Life just gets better every day.
Thanks to my colleague who visited this blog (*wink) I have now completely lost my sanity and cannot think about anything other than culinary schools.
Turns out that there's another school I should check out, and my, if this is possible, it's even better than the cordon blue below. I mean, they're the same bascially but there is a slight difference in courses. And the William Angliss Institute offers one thing I've been dreaming about: a combined major of patisserie and restaurant management.
Crazy stuff.
And there's one course that stands out the most from the school; it's something I've never heard before: Resort Management.
!!!!?!??!?!?!?!!?!?!
This is my kind of heaven. Back in jr.high I used to daydream with one of my besties that one day we'd have an island where I can manage the hotels and resorts and she could deal with the architectures and buldings :)
So anyway. This is the list of courses that attracts me the most:
Certificate II in Hospitality
(Kitchen Operations)
Semester One
Semester one gives you a basic
understanding of: customer relations in
hospitality, presentations, health, safety,
security and hygiene procedures, patisserie
production of hot and cold desserts, pastries,
and yeast goods, presenting food, kitchen
supplies, basic cookery, and organisation
and preparation of food.
Certificate III in Hospitality
(Patisserie)
Semester Two
Semester two gives you a broad understanding
of subjects in the areas of: financial
interpretation, safety and security, bakery and
patisserie products, decoration of cakes and
cookies, gateaux, torte, cakes, and petit fours,
and stock control and supervision.
Certificate IV in Hospitality
(Patisserie)
Semester Three
This semester gives you a basic understanding
of: patisserie budgeting, quality control,
compliance, chocolate production, coffee shop
planning, liquor studies, and sweets production
such as marzipan, sugar work displays, and
sweets buffets and showpieces.
Duration 1.5 years
Total Fees A$21,000
Diploma of Hospitality –
Specialising in Patisserie
Semester Four
This qualification gives you a broad
understanding of hospitality management
skills and knowledge, and also explores, in
substantial depth, theoretical concepts relating
to business operations; hospitality budgeting;
workplace diversity; legal knowledge for
business; rostering staff; and hospitality
service and quality.
Duration 2 years
Total Fees A$27,600
That's just crazy feces, I tell you.
I am really interested in the Certificate IV - 1,5 years for AUD 21,000.
Rrrrrrrrrrrrrrrrrrrrggghhhh.
.....So how's everyone doing? :) Hope you've had a good week.
You know what, I don't care. Sorry. But I can't concentrate on anything except these schools !! The Angliss one is located in Victoria, Melb by the way. And they have Coffee Academy. And their own cafes. And...well the list is endless, just go to their official site.
Arghhhh I hate this. Hopefully these past two posts could be useful for you guys as well.
Now now, let's hope I could go there someday, yes ? :)
Have a good weekend, everyone!
Thanks to my colleague who visited this blog (*wink) I have now completely lost my sanity and cannot think about anything other than culinary schools.
Turns out that there's another school I should check out, and my, if this is possible, it's even better than the cordon blue below. I mean, they're the same bascially but there is a slight difference in courses. And the William Angliss Institute offers one thing I've been dreaming about: a combined major of patisserie and restaurant management.
Crazy stuff.
And there's one course that stands out the most from the school; it's something I've never heard before: Resort Management.
!!!!?!??!?!?!?!!?!?!
This is my kind of heaven. Back in jr.high I used to daydream with one of my besties that one day we'd have an island where I can manage the hotels and resorts and she could deal with the architectures and buldings :)
So anyway. This is the list of courses that attracts me the most:
Certificate II in Hospitality
(Kitchen Operations)
Semester One
Semester one gives you a basic
understanding of: customer relations in
hospitality, presentations, health, safety,
security and hygiene procedures, patisserie
production of hot and cold desserts, pastries,
and yeast goods, presenting food, kitchen
supplies, basic cookery, and organisation
and preparation of food.
Certificate III in Hospitality
(Patisserie)
Semester Two
Semester two gives you a broad understanding
of subjects in the areas of: financial
interpretation, safety and security, bakery and
patisserie products, decoration of cakes and
cookies, gateaux, torte, cakes, and petit fours,
and stock control and supervision.
Certificate IV in Hospitality
(Patisserie)
Semester Three
This semester gives you a basic understanding
of: patisserie budgeting, quality control,
compliance, chocolate production, coffee shop
planning, liquor studies, and sweets production
such as marzipan, sugar work displays, and
sweets buffets and showpieces.
Duration 1.5 years
Total Fees A$21,000
Diploma of Hospitality –
Specialising in Patisserie
Semester Four
This qualification gives you a broad
understanding of hospitality management
skills and knowledge, and also explores, in
substantial depth, theoretical concepts relating
to business operations; hospitality budgeting;
workplace diversity; legal knowledge for
business; rostering staff; and hospitality
service and quality.
Duration 2 years
Total Fees A$27,600
That's just crazy feces, I tell you.
I am really interested in the Certificate IV - 1,5 years for AUD 21,000.
Rrrrrrrrrrrrrrrrrrrrggghhhh.
.....So how's everyone doing? :) Hope you've had a good week.
You know what, I don't care. Sorry. But I can't concentrate on anything except these schools !! The Angliss one is located in Victoria, Melb by the way. And they have Coffee Academy. And their own cafes. And...well the list is endless, just go to their official site.
Arghhhh I hate this. Hopefully these past two posts could be useful for you guys as well.
Now now, let's hope I could go there someday, yes ? :)
Have a good weekend, everyone!
Thursday, April 30, 2009
g'day then mate! :D
There was a newscaster in my train yesterday.
I can't even begin to tell you how weird it was- I was dying from laughter on the inside. The woman wore a uniform, carried a mic and just started reading political and finance news out of the blue, greeting the passengers as the new ones hopped on and said goodbye to those who stepped down.
But hey, gotta appreciate the courage and efforts, right?
;)
So guess what, I found one of my wishlist books yesterday, yay!! In case you didn't notice, you ignoramus, I made a wishlist there in the left part of this blog and I found The Mysterious Benedict Society, hooray! And I didn't find it actually-my sister did. Yayyy :*
I only read the first few pages but I like it already :D Again, if you know me well enough, I might even lend you the book.
By the way, something kinda funny happened today. Remember how I've been craving for a culinary school? On the train this morning I chatted with Nice Old Fella and oh so suddenly he talked about his nephew, who was studying hospitlaity & culinary in Australia.
Talk about fate. Or something.
So he went on, cheerily talking about how proud he is of his nephew while I listened in envy with my jaw on the floor. So turned out that the nephew's only like 18 and he enrolled in New South Wales's Le Cordon Bleu. I finally told Nice Old Fella about how much I've been dreaming of it and he said, wisely, that I should just pursue it because of my youth and that I have my whole life ahead of me. He told me that now that nephew of his could serve pastries of all kinds at family gatherings and how he was recruited with a few good hotels in Aussie so he doesn't wanna go back here. Lucky little feces.
So of course, being me, I googled the school and, well, I'm hooked. I'm completely, utterly hooked by Le Cordon Bleu and not only because of their prestiges and collaborations, but by their course subjects. Check this out:
Le Cordon Bleu Professional Culinary Management Program
The focus of the Professional Culinary Management or the Le Cordon Bleu Diplôme Avançé de Gestion Culinaire is specifically geared to the international culinary industry. For those wishing to succeed within it, the knowledge and skills embedded in the Advanced Diploma complement the passion, drive and commitment required to reach the top professionally.
This innovative Le Cordon Bleu two years & three months (2.3 years) culinary management Advanced Diploma offers comprehensive training in either Cuisine or Pâtisserie. Underpinned with 12 months of academic studies in the fundamentals of front line management, this course is considered a world leader in culinary education.
The Professional Culinary Management Program builds on successful completion of the Le Cordon Bleu Diplôme Program / Certificate III in Hospitality (Commercial Cookery or Pâtisserie).
or
Sydney Campus - Le Cordon Bleu Diplôme de Pâtisserie
Description: A vigorous and exciting course, the Le Cordon Bleu Diplome de Patisserie encompasses Le Cordon Bleu's Basic, Intermediate and Superior Patisserie courses, allowing students to master the techniques of classic patisserie while being introduced to all aspects of the kitchen.
The course progressively teaches the student to prepare a wide selection of cakes served in restaurants, patisserie shops and tearooms, through to classic and contemporary French desserts using advanced techniques in chocolate and sugar work.
Please be aware from our July intake the course will be 1.3years in length as the Superior Cuisine has a 6month work experience component attached.
Prerequisites : Applicants must be at least 18 years of age at time of course commencement
School leaver- Satisfactory completion of Year 11 is required or equivalent interstate/overseas secondary education.
International entry- Minimum of General IELTS 5.5 with no band score below 5 or recommendation for direct entry from a Le Cordon Bleu recognised English language provider.
All dates are in the format 'mm/dd/yyyy'
07/16/2009 - 04/21/2010
Tuition: AUD 25,000.00
Courses that make up this diploma :
Basic Patisserie: 2009 - Term 3 - Session 1 (07/16/2009 - 09/26/2009)Intermediate Patisserie: 2009 - Term 4 - Session 1 (10/06/2009 - 12/16/2009)
Superior Patisserie: 2010 - Term 1 - Session 1 (01/26/2010 - 04/21/2010)
I have died and gone to culinary heaven.
Getting a diploma on patisseries!??! Are you kidding me????? I highlighted the most appealing things to me , as you can see.
It's AUD 25,000 for 9 months- which bank do you think I should visit with a rifle gun and an empty sack? But that 9 months extended into 1,3 yrs during July intake because there's a 6-months work experience, it said. And from what I've browsed around the website, it is a paid work experience. Wow.
God I want this. I want the second one more. I almost never wanted anything so bad- I mean, academically. I don't know why but I have a feeling I could do it, one day.
Somehow.
Amin.
I hate it when people say "well you don't always have to get what you want, right?" I think that's a pathetic way of thinking. Of course I have to get what I want, as long as it's for a good cause - that's part of the reason why I live! That's part of the excitement, the challenge of life. (Maybe you won't know that because you're such a boring person. Boo.)
Credits for http://www.cordonbleu.edu/, by the way.
I will not be able to stop talking about this, so be prepared. This is me all worked up, me in love; this is me when I'm too obsessed with something.
I WANT TO GO THERE !!!
I can't even begin to tell you how weird it was- I was dying from laughter on the inside. The woman wore a uniform, carried a mic and just started reading political and finance news out of the blue, greeting the passengers as the new ones hopped on and said goodbye to those who stepped down.
But hey, gotta appreciate the courage and efforts, right?
;)
So guess what, I found one of my wishlist books yesterday, yay!! In case you didn't notice, you ignoramus, I made a wishlist there in the left part of this blog and I found The Mysterious Benedict Society, hooray! And I didn't find it actually-my sister did. Yayyy :*
I only read the first few pages but I like it already :D Again, if you know me well enough, I might even lend you the book.
By the way, something kinda funny happened today. Remember how I've been craving for a culinary school? On the train this morning I chatted with Nice Old Fella and oh so suddenly he talked about his nephew, who was studying hospitlaity & culinary in Australia.
Talk about fate. Or something.
So he went on, cheerily talking about how proud he is of his nephew while I listened in envy with my jaw on the floor. So turned out that the nephew's only like 18 and he enrolled in New South Wales's Le Cordon Bleu. I finally told Nice Old Fella about how much I've been dreaming of it and he said, wisely, that I should just pursue it because of my youth and that I have my whole life ahead of me. He told me that now that nephew of his could serve pastries of all kinds at family gatherings and how he was recruited with a few good hotels in Aussie so he doesn't wanna go back here. Lucky little feces.
So of course, being me, I googled the school and, well, I'm hooked. I'm completely, utterly hooked by Le Cordon Bleu and not only because of their prestiges and collaborations, but by their course subjects. Check this out:
Le Cordon Bleu Professional Culinary Management Program
The focus of the Professional Culinary Management or the Le Cordon Bleu Diplôme Avançé de Gestion Culinaire is specifically geared to the international culinary industry. For those wishing to succeed within it, the knowledge and skills embedded in the Advanced Diploma complement the passion, drive and commitment required to reach the top professionally.
This innovative Le Cordon Bleu two years & three months (2.3 years) culinary management Advanced Diploma offers comprehensive training in either Cuisine or Pâtisserie. Underpinned with 12 months of academic studies in the fundamentals of front line management, this course is considered a world leader in culinary education.
The Professional Culinary Management Program builds on successful completion of the Le Cordon Bleu Diplôme Program / Certificate III in Hospitality (Commercial Cookery or Pâtisserie).
or
Sydney Campus - Le Cordon Bleu Diplôme de Pâtisserie
Description: A vigorous and exciting course, the Le Cordon Bleu Diplome de Patisserie encompasses Le Cordon Bleu's Basic, Intermediate and Superior Patisserie courses, allowing students to master the techniques of classic patisserie while being introduced to all aspects of the kitchen.
The course progressively teaches the student to prepare a wide selection of cakes served in restaurants, patisserie shops and tearooms, through to classic and contemporary French desserts using advanced techniques in chocolate and sugar work.
Please be aware from our July intake the course will be 1.3years in length as the Superior Cuisine has a 6month work experience component attached.
Prerequisites : Applicants must be at least 18 years of age at time of course commencement
School leaver- Satisfactory completion of Year 11 is required or equivalent interstate/overseas secondary education.
International entry- Minimum of General IELTS 5.5 with no band score below 5 or recommendation for direct entry from a Le Cordon Bleu recognised English language provider.
All dates are in the format 'mm/dd/yyyy'
07/16/2009 - 04/21/2010
Tuition: AUD 25,000.00
Courses that make up this diploma :
Basic Patisserie: 2009 - Term 3 - Session 1 (07/16/2009 - 09/26/2009)Intermediate Patisserie: 2009 - Term 4 - Session 1 (10/06/2009 - 12/16/2009)
Superior Patisserie: 2010 - Term 1 - Session 1 (01/26/2010 - 04/21/2010)
I have died and gone to culinary heaven.
Getting a diploma on patisseries!??! Are you kidding me????? I highlighted the most appealing things to me , as you can see.
It's AUD 25,000 for 9 months- which bank do you think I should visit with a rifle gun and an empty sack? But that 9 months extended into 1,3 yrs during July intake because there's a 6-months work experience, it said. And from what I've browsed around the website, it is a paid work experience. Wow.
God I want this. I want the second one more. I almost never wanted anything so bad- I mean, academically. I don't know why but I have a feeling I could do it, one day.
Somehow.
Amin.
I hate it when people say "well you don't always have to get what you want, right?" I think that's a pathetic way of thinking. Of course I have to get what I want, as long as it's for a good cause - that's part of the reason why I live! That's part of the excitement, the challenge of life. (Maybe you won't know that because you're such a boring person. Boo.)
Credits for http://www.cordonbleu.edu/, by the way.
I will not be able to stop talking about this, so be prepared. This is me all worked up, me in love; this is me when I'm too obsessed with something.
I WANT TO GO THERE !!!
Tuesday, April 28, 2009
who will be my five people, then ?
Hello, dorklings. What's new?
I wanna run to the bookstore and grab a copy of Tuesdays with Morrie. I can't wait to read it. I'm discussing The Five People with Illa who's in the middle of finishing the book, and as our discussion grew , I realized I like the book even more.
So basically the story's about Eddie, an old guy who works at the pier. The first chapter of the book is titled "The End", which might confuse you but as the author wrote, all endings are also beginnings. We just don't know it at the time.
So the book opens with Eddie's death and how he travels to heaven to find five people that somehow, indirectly, have touched his life when he was alive. The saddest one was when he met his long-deceased wife, of course.
The point is, according to this author , when we die, we have five people waiting for us. That's the idea. We don't even have to wait til we die; right now, there are five dead people residing in heaven getting in line, waiting to meet us and explain to us how they affected our lives once. The funny thing is, those people aren't likely to be your dad or mom or sis or brother. It's the kind of people who you never thought you'd meet but when they explain why, you'd see the connecting dots that somehow, some way, they did have an impact in your life.
What a great storyline, yes?
Especially compared to my old obsession of Gossip Girls or Au Pairs haha.
Shoot (or shall I say, feces) - I got a new task.
Write later!
I wanna run to the bookstore and grab a copy of Tuesdays with Morrie. I can't wait to read it. I'm discussing The Five People with Illa who's in the middle of finishing the book, and as our discussion grew , I realized I like the book even more.
So basically the story's about Eddie, an old guy who works at the pier. The first chapter of the book is titled "The End", which might confuse you but as the author wrote, all endings are also beginnings. We just don't know it at the time.
So the book opens with Eddie's death and how he travels to heaven to find five people that somehow, indirectly, have touched his life when he was alive. The saddest one was when he met his long-deceased wife, of course.
The point is, according to this author , when we die, we have five people waiting for us. That's the idea. We don't even have to wait til we die; right now, there are five dead people residing in heaven getting in line, waiting to meet us and explain to us how they affected our lives once. The funny thing is, those people aren't likely to be your dad or mom or sis or brother. It's the kind of people who you never thought you'd meet but when they explain why, you'd see the connecting dots that somehow, some way, they did have an impact in your life.
What a great storyline, yes?
Especially compared to my old obsession of Gossip Girls or Au Pairs haha.
Shoot (or shall I say, feces) - I got a new task.
Write later!
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