One of my favourite types of pickles is pickled radish.

Pickles have the power to elevate a simple dish (like rice porridge) into something wonderful.

Since we eat pickles with almost every meal, Ming and I have begun making our own. It’s so simple to do, I wonder why we didn’t start doing this earlier.

Our go-to recipe for pickled radish is: Equal parts simple syrup and apple cider vinegar with a teaspoon of pink salt.

When eating especially fatty dishes, I sometimes sip on the leftover brine just to cut the fat a little.


I thought I’d have more time to ease back into work.

After a year of (f)unemployment, I’ve come to learn that I need to plan my yearly schedule and travel better.

I did some work over the year-end holiday because I still had deadlines to meet. Not everyone celebrates Christmas or the Gregorian New Year I guess.


Most of the time, I love the pleasure of unfamiliarity. But there are moments when it frustrates me, especially when it’s something I think I “should” know.

But rationally, why would I know how to use a digital drawing tool?

I’m reminding myself that it’s okay to give myself room to be an absolute beginner, that practice makes progress.


One of the reasons I struggle with visual content is because I tell myself that I suck. I ask myself why do it if I’m no good at it.

But I also remember a time when I didn’t write well. When all I had were ideas that I couldn’t find the right words to describe.

“Just start, just try,” I told myself then.

This year, I’m telling myself that again.