RANT ALERT! GPS Tracker Implant.

Gawd, why do you have the need to call like every single time, asking where I am at.

I have already told you that I am at work! Where else do you think I would be at? If I told you I am at work, I will be at work. Why would I need to lie?

My work requires me to be the 'face' of the resort, therefore I will be there until my guests are satisfied and end their day in bed (even then my guests might still need me).

I am only a cog in a well oiled machinery. Should I not move like how I am supposed to, the whole machine will not run smoothly.

So, if you dont believe me, should I implant a gps tracker so you can find me wherever you need?

Hmmmmm?

posted from Bloggeroid

Tough Times

Been having a rough few weeks now. One heavy occupancy, followed by an inspection, added with regulatory recertifications of machinery, topped with VIP stay.

Ugh! The hardest challenge yet, having them all come in succession with no real breathing space in between to unwind.

What I learned is that keeping moving forward is the best way to knock down these challenges and come out tops.

I need to:

1) Take charge. Make plans, and decide on course of action. Convince higher-ups that my way is the best way.

2) Shore up your team. Give them the support & tools they need. Supplement manpower levels to desired level to achieve targets. Then we fight on.

3) Establish tracking mechanisms. Reward & Penalty systems must come into play.

4) Maintain energy for self and team. Conduct regular storm-the-brain sessions to seek ideas and new ways of doing things. And to see if current way is ideal or needing quick fixes.

5) Document everything! Communication, Approvals, Delays, Successes. These can be one's bullets in future gunfight (if it comes to that, at all!).

6) Enjoy the fruits!

Langkawi Chronicles: Buah Janggus

This my dear friends is the fruit of the Cashew plant. What we normally eat is the seed, either fried or baked to a crisp and salted. Many, like me, are painfully unaware to the joy the fruit itself bestow.

Cashew fruit, or locally called Buah Janggus or Gajus.

The fruit is a fascinating little anomaly. When unripe it is firm with a waxy sheen and has an astringency that makes it rather unpalatable. As it ripens, it develops a sweet sourish aroma and the formerly firm crisp fruit develops a spongy and ridiculously juicy texture. And lets not forget about that weird comma shaped seed pod (and its poisonous, caustic sap!)

What did it taste like? 

Imagine a eating a slightly rubbery skinned fruit. At the bite, the flesh has a texture akin to sopping wet rubberised cotton-balls that immediately release lashings of fragrant juice with a light yet lasting finish (but not stickily so). A few moments later an interesting dry-mouthed feel pervades, thanks to the residual effect of the astringent compounds.

The aroma is the one most difficult to place, the slightly sourish aroma is reminiscent of rotting apples (that wonderful yeasty sour-sweet tang). I would say cider-y is the best closest memory I can pin it on. Locals often eat the fruit sectioned and sprinkled with salt & sugar. 

Sprinkled with salt & sugar and them babies leach the fragrant juice!

The seed is encased in a hard, pistachio nut like outer shell. This would need to be roasted until blackened to burn away the caustic sap. The seed can then be eaten accordingly as a nut.

The shoots & young leaves can be eaten as a herb or ulam, with sambal belacan or any spicy condiment. The leaves too carry the characteristic astringent quality. Locals, sometimes finely shred the leaves and add it as a leafy component in Laksa Langkawi. When just enough shredded leaves are added, the slight sour hit of the herb cuts across the rich 'fishiness' of the gravy. 

Give it a try if you find yourself in Langkawi and looking for interesting things to eat.