Zushi Bar

A great new establishment had pop up around Serangoon. Love japanese food but constantly thinking about the price?

I sorta know the chef a little... so...

I challenged the chef with this. $50, i'll take anything, omakase!

First up, Sashimi! Quality and freshness? Exceptional! The scallop was especially good with nice flavour of the sea.

Tuna Tataki, scallop and uni. I'm a sucker for uni, Love It!

What amaze me the most was this. A Daikon Salad? Slightly sweet, its so nice and refreshing i almost licked the plate clean!

Here i was introduced something that was new to me, Soy wrapper. Well it is really something different. Also homemade Ikura, superb intense flavour, not stingy on mirin, not diluted with water.

Assorted Sushi

This was the chef special, the double dragon roll. Salmon sashimi on the inside and Aburi salmon on the outside. The freshness is the key and the Aburi lends a slight smokey flavour. Great dish to finish the meal.

The chef was a friend so i'm not sure if the chef will entertain any random tom dick and harry show up and do the same thing as i did. But if you are craving for some japanese food or you like quality japanese food with a personal touch, this is the right place.

Address	Serangoon ave 2 blk 301 #01-342, Serangoon, Singapore 550301 · Get directions
Phone	68584929

Food Suppliers in Singapore...

Is it because we are a small operation or maybe because we are located in a coffeeshop where the price is too cheap?

Somehow i have this feeling that a few of the suppliers in singapore does not respect small establishments.

We do meet the minimum delivery requirement, the volume we sell is about the same or more then a bistro, we don't delay our payments.

All we ask...

- Do not deliver between 11am-2pm which almost all restaurants i work at have such a requirement because that is the busy lunch rush hour.

- Do not send us shit. We pay the price listed in the quotation, why send rotten food to us?

Food industry in Singapore have a long way to go if our supplies do not value the quality of the product they sell. Food is more then just a business, its a way of life.

Meanwhile, I love suppliers i can meet face to face and have a chat with them.

Chia Vegetable Supply @ Tekka Market is a very good stall. Victor is the man, good knowledge, good prices, great variety, fresh produce. Mesclun salad in a wet market? i guess they are the only one with things like Mesclun, Baby bell pepper, fresh rosella, jalapeno pepper, truffle oil, etc... Amazing stall.

Just see how big is their stall! Amazing!

Words of wisdom

Is "success" far away for ordinary people like us? No, it take 2 steps to success for every single person; First step is "start your first step", second step is "hang on to it"

- Andre Chiang (Chef/Owner, Par Andre)

You Are The Apple of My Eye

This is the movie title that sounded so boring and i would probably not watch it if not for my friends who drag me to the cinema.

However when the show starts, its non stop comedy, fun and laughter filled the hall. In the end, this proves to be a good movie.

Now makes me think back, the days when i was still young, letting the apple of my eye went pass, now so so far away.

Starting a food business in Singapore (Coffeeshop stall)

Starting a business is simple but sustaining and growing one is not. I’m no expert but here is part of my point of view starting a food business in Singapore after starting a coffeeshop stall.

~The Concept~

The one and only question you must ask yourself… What makes you special?

Differentiate yourself and stand out from the competition. No matter selling chicken rice or laksa, what makes you so special?

You should always have an extra edge over competition to be successful.

If you are selling bah kut teh, the soup must be robust, flavourful and has body. Side dishes are also important as supporting characters are what complete the story.

Thinking of using cheap rice to cut cost? Adam road nasi lemak uses basmati rice to stand out from the rest. Every component counts. But even with the most premium ingredient and you still make it taste ordinary, don't waste your time.

~The Location~

If you found the thing that makes you stand out from the competition, next you need the location that makes it work. Selling chicken rice at Maxwell food center (Super famous Tian Tian Chicken rice) or selling bbq seafood (more then 20 stalls selling the same thing) at Newton food center will most probably not work no matter how good you are when there is too much or too strong of a competition. Instead of direct competition, why not sell something new or unique to the area to stand out from the rest?

Know who you want to target (Office crowd/students/families), rental that makes sense for the amount of human traffic, and set a realistic price range for the targeted audience. Office crowd can afford a foie gras salad and steak for lunch, can a student afford the same thing?

~The Capital~

There are so many ways to gather capital.

- Personal Savings

- Borrow from parents / siblings / relatives

- Partnership with friends

- Angel Investors

- Spring Singapore

However always think carefully and always plan for the worst. Are you willing to lose everything and be in debt? What are your plan b? where is the threshold that you need to windup and sell off everything to minimize loss?

~The Process~

The process of registering a business and getting the relevant license is rather easy. Just visiting a couple of website will do.

http://www.business.gov.sg

http://www.acra.gov.sg/

As for NEA requirements, you have to work closely with your tenant/landlord and provide NEA with relevant documents (blueprints/food hygiene certifications).

~Suppliers~

Google and yellow page are your best friends. However when you have a few years in the food industry, you know who are the major players and the price range they can offer you.

I used to work in a restaurant where I get the chance to chat with the supplier making friends with them and it proves to be an important connection. They are the first who grant me credit term and better price for the products then listed in the price list.

~Show time~

Running a business? Work in progress, still a learning experience for me.

There is so much more to cover, but only real life experience of setting up a business will tell.

Moving my arse!

Today after lunch service, i was looking forward to my gym session and to do some cardio. Didn't remember i was having one free kick boxing trial today.

30 min of pain,

Above 80% heart rate,

Sweat like a pig,

Feel painful raising my arm,

Exhausted like a drained battery.

Feel good meter 100%

I miss running...

It has been a while since i actually went out to pound the pavement. I really hate treadmills but that is the only choice i have in my current situation.

Went to join a gym,

Spend most of my savings on membership,

No money to spend,

Spend more time in gym.

Well, i hope it works like how i planned it.

Boeuf

Not sure is it because of the depravity of beef while growing up (Buddhist family) or because i really love its flavour, beef has been growing to be my number 1 favorite meat.

Beef Duo

Grill steak, braise beef brisket, mesclun salad, pomme puree.

Foie Gras

I didn't know Singaporean love foie gras so much that its slowly becoming the best seller!

We have people ordering foie gras salad,

Add on foie gras on foie gras salad,

Add on foie gras on duck salad,

Add on foie gras on pasta,

Add on foie gras on braise short rib,

Add on foie gras on steak.

Why not? It's one of the most delicious thing on earth :)

A taste of private catering!

Last weekend we were closed due to an event we did at our client's house. He hire us to do a four course sampler menu for 15 guest. It was pretty amazing how we did it for 15 pax in that tiny kitchen but that just shows there is no kitchen we can't cook in.

If there is no space we will find space!

Searing Foie, we brought our own De Buyer pan!

Plating the Foie, Ready to fire first course!

Pan Seared Foie Gras, Orange reduction sauce

Chicken Roulade, Pea Pomme Puree, Roasted mushroom and haricot verts, Cognac foie jus

Minute Steak, Mesclun salad in shallot vinaigrette, Sauce Béarnaise

Orecchiette pasta with wild mushroom ragu, poach egg

New Beginning!

WARNING: Do not scroll down if you are hungry...

I left my job few weeks ago and quickly went into conceptualizing a business venture. The most important thing from this business venture is to learn as much as i can about setting up f&b outlet by really setting up one :)

Initial stage was pretty bad. Sourcing for location, negotiation of the rent, planning the kitchen, planning the menu and finally the opening. I knew nothing at all! Step by step using the guide at business.sg, i manage to get it going and open the stall in less then 20 days upon securing the location.

After a week of soft launch, the French coffeeshop stall, Le Cuisson, is officially open!

Even when working 16h a day, i do feel tired but i feel its worth it. Spending the extra time to go wet market early in the morning to get some fresh produce, fresh egg and check out the fresh seafood just to make sure our customer get the best our budget can offer. Making our own stock from roasting bones to make soup is really tiring. But when customers commented its good, its worth it even if i only sleep 5h a day.

After the 3rd day of soft launch, we decided to have a special of the day daily! That means a new dish every day! It will be rough but fun :)

Enjoy the photo. Some will be on the menu for some time, others will probably appear once in a while :)

Salmon Rillette

Caesar Salad

French Onion Soup

Orecchiette pasta with confit de canard ragu, sous vide egg.

Chicken Roulade, Pea pomme puree, Roasted mushroom with haricot verts, brandy chicken jus

Pomme frites with Sauce Béarnaise

180-190g Steak Frites

Braise Short Ribs

Egg Benedict

Grill Foie Gras

If u are wondering... We are serving these food in coffeeshop in porcelain plates!

Othello's

It was after Army Half marathon i am so damn hungry that i'll just settle for anywhere near my place. I was thinking of going adam road food center for nasi lemak or mee rebus, then i saw this place which used to be Ubin seafood and used to be Cafe Iguana.

It looks really good on the outside with the nice decor and feel it gives, perfect for brunch setting. Then i just park around the restaurant and forget about my adam road food center.

First thing that caught my eye, the egg benedict. I had an awesome one over at spruce few weeks ago. So it somehow became a benchmarking tool to gauge the restaurant.

Typically after run, the best liquid you can have is beer :D With 7kcal/g of alcohol and full of easily absorbed H2O with vitamin and minerals, what else could be better? HAhahaha....

Jokes aside, I was kinda disappointed with only 2 beer on the tap and the rest are actually bottled beer. The beverage list is full of wine but how many people actually drink wine during brunch other then me who drinks anything and everything especially sparking wine?

Well ambiance wasn't too bad and service is actually pretty friendly but not attentive.

Let's forget all the above and focus on the food since its all that matters.

EGGS BENEDICT ON SOURDOUGH

POACHED FREE RANGE EGGS SERVED WITH HAM & HOLLANDAISE SAUCE ON TOASTED SOURDOUGH

Can i say its and EPIC FAILUR? Somehow the hollandaise is pretty weird (I think i am qualified to say that since i have a diploma in culinary arts and i worked at some place that does it by hand everyday) colour and texture wise. It's almost mayonaise like consistency (too thick)! The taste wise, i would prefer they let me have the option to add black pepper or not. Its pretty strong on the black pepper and lack acidity to bring down the richness of the sauce.

What can be worst than that i thought... Until i hit the yolk. Cold egg yolk? Unacceptable.

At this quality and the price they command (i can't remember was it $12 or $14), seriously NOT worth a visit for brunch. (but i'll probably come during brunch time for a drink or 2)

That said, i'll still come one day to try out the dinner menu. It looks pretty promising because there is quite a bit of French selection and i love French food.

Transition

So much going on in my life right now that i'm almost suffocating. Right now i'm in progress of doing something different hoping it will free up some time for some other things.

Anyway meanwhile i'm still eating pretty well considering the fact i'm pretty sick for the past few day.

Delicious Cucumber from Ipuddo!

OSIM Triathlon 2011

An article on Straits Times 28th July 2011.

This post was a few weeks late... Can only blame me for being lazy and feeling tired all the time.

Anyway, Had my fair share of fun and pain during this year's triathlon.

Firstly i must admit that my amount of training is definitely not enough for a triathlon. However my job is still pretty physical and i think my base stamina is still not that bad so i went ahead and did the event.

I got kick in the face when swimming in the sea, had a big gulp of the sea... Swimming was tough as usual in Singapore waters. But i think the main reason my time suffered so badly due to my lack of pool session. I could only do my laps on my off days and if my off day was on a weekend i won't want to squeeze with the crowd.

2009 Swimming Timing: 00:41:30
2010 Swimming Timing: 00:44:55

2011 Swimming Timing: 00:53:17

Not only getting slower, its getting ridiculously worst.

After a tiring swim leg, i thought i was finished. Preserver through, i went into the transition area. My bike fell on the ground in transition area probably thanks to my neighbor, that made me lost quite some time locating my bike as i was a little disorientated.

While pushing out of the transition area, had a nice glup of 100+ and a packet of energy gel, that is just what i needed, a boost start.

While cycling on lap 1 of 4 my bike chain fell off when switching gear. Bad luck. First time have to stop in a race to fix my bike. Luckily it wasn't broken or snap, just simply fell off because i down gear by too much. Anyway cheap road bike haiz.... Served me well, time to retire and for me to move onto some serious tri bike probably next year.

2009 Cycling Timing: 01:39:47

2010 Cycling Timing: 01:29:42

2011 Cycling Timing: 01:38:35

I was kinda expecting 1:35-1:40 range because i rarely bike nowadays. This means my leg is not really tuned to cycling this year. Last year, i almost cycled 120-150km a week or 3-4 time a week with each session 30-40km. That was awesome, I had a good cycling leg and running leg was fine.

I can't really say i was running, i was more like walking and jogging most of the time. After the cycling leg, my thigh felt really heavy. Almost like dragging a brick while jogging. Lack of training in cycling contributed to the muscle fatigue. Luckily, often after work i still manage to drag my lazy ass to run round marina bay and Singapore river. That makes up for something.

2009 Running Timing: 01:20:05
2010 Running Timing: 01:17:45

2011 Running Timing: 01:24:09

I'm so ashamed to even post the time but my fault for not training much. Hope next year will be better.

2009 Overall Timing: 03:41:22 (Age Group Position: 49)

2010 Overall Timing: 03:32:21 (Age Group Position: 43)

2011 OVerall Timing: 03:55:59 (Age Group Position: 88)

Never give up!

The World is full of Mystery, Tamarillo...

Ever wonder how something can taste like something else?

This is called Tamarillo or Tree Tomato. It looks like tomato even on the inside. But i tasted it raw and it amazes me! It actually taste like ROCKMELON! OMG!

It has a tough outer skin so the pastry chef cook it sous vide. I wonder what will it turn out to be...

Fresh raw Almond?

Ever wonder how it looks like?

There is a first to everything! I really learn new things almost everyday as the seasons goes...

Plague by bad luck... and i don't care!

Past few days has been really bloody... Cutting myself everyday, finishing up bandaid in lightning speed.

This was the worst... Sliced off a side of my finger with some nails that i think i can say goodbye to...

OMG...

I really need to slow down and work safe... Or maybe not. Work fast and work safe is what i should strive for!

Meanwhile, just a few more cuts to learning how to work fast and safe!

Happy working everyone :)

Form affects Taste and Texture.

Loup de mer with courgette spaghetti, kalamanta olives, piperade, tomato confit, lobster bisque foam.

Today for lunch service Nicholas and I went to the chiller and look around then decide on the garnish for the loup de mer. We came up with the idea of courgette spaghetti with Mediterranean flavours. End result is really exciting.

By changing the form of courgette, its ability to cling onto flavours (sauce) and the time to cook it to make it al dente all changes. An easy to fire garnish that has an ability to cling onto the flavours of the piperade, kalamanta olives and white wine so nicely. Really, now i should really start looking at the common ingredients differently.

How to take things one level up all the time? That is the challenge, my job.

Things that makes my job interesting.

Top Chef Masters: Final Challenge...

First course: First food memory

Second Course: The experience that makes you decide to be a chef

Third Course: Dish that define you as a chef

Omg... 3 very good question...

My first food memory would be soft boiled eggs my dad try to force me to eat so often, my grandmother's fried chicken wings and soups on weekends, my mum's homemade rice wine, my second aunt's curry chicken and awesome chilli sauce.

I guess the decision to be a chef came gradual during secondary school days. Back in those days i would love to mess around in the kitchen at home making simple one dish meal like instant noodle and fried rice. Then in school we had Home Economics which made me really interested in cooking. For my upper secondary days, i chose Food and Nutrition as my elective. One comment from my teacher i can vividly remember which is i made the best pound cake ever in a practical class. I don't really excel in my studies, just average in language field and above average in maths and science field, thats why i would remember this forever.

The dish that will define me as a chef, i hate to say it but... would probably be a fusion dish. I always think it is possible to elevate local food using modern or western technique to transcend what local food has to offer not to create the confusion of asian or western food. Very good example would be to do bak kut teh the consomme way or hainanese chicken rice's chicken cook the sous vide way. Its not fusion, just making the best out of both world!

Having said that, i can't imagine what i would cook. Every time i watch top chef, i take some time to think about the challenges the chef in the show face and what i would do if im in their shoes. This is the only challenge that draws blank on me.

Tonka Bean!

http://en.wikipedia.org/wiki/Dipteryx_odorata

One reason that makes me stay in DB Bistro for a long long time is because chefs will always bring in special ingredients and seasonal ingredients.

Today I had a chance to see Tonka bean and taste it for the first time in my life.

Something that don't smell good and taste good in its raw form but surprisingly it taste very pleasant after cooking. My chef did a expriment of infusing it into something sweet then churn it into ice cream :)

Finesse

I got screwed badly toady because i can't do a perfect quenelles with one spoon.

Chef said i need more finesse in my work...

Definition of FINESSE

1

: refinement or delicacy of workmanship, structure, or texture

Finesse, where do i find you?

Meat Glue aka Transglutaminase

I went to google about meat glue after hearing it a little and from the youtube videos it looks bad. But is it really bad?

You can find in reconstituted meat and seafood products like chicken nuggets, imitation crab meat and factory made fish balls. Extracted from animal source, i would say its somehow "natural".

Anyway, meat industry usage of the meat glue have given it a bad name. They are using it to bind trimming and end cuts of meat into a regular or prime cut. That is just cheating!

As for restaurant context, its application is endless.

From wikipedia;
Transglutaminase can be used in these applications:[citation needed]
Improving texture of emulsified meat products, such as sausages and hot dogs.
Binding different meat parts into a larger ones ("portion control"), such as in restructured steaks
Improving the texture of low-grade meat such as so-called "PSE meat" (pale, soft, and exudative meat, whose characteristics are attributed to stress and a rapid postmortem pH decline)
Making milk and yogurt creamier
Making noodles firmer

so how about doing something simple like sandwiching fish with herbs, truffles and butter?

___ Crispy fish skin
000 Fish meat

THB Truffle herbs butter

ooo Fish meat

Then the diner proceed to cut into the fish and find those truffles shavings inside the meat, wouldn't it be amazing?

I wonder...

Cooking is an endless learning process....

Nurse reveals the top 5 regrets people make on their

Adapted from: http://ohdarling.posterous.com/nurse-reveals-the-top-5-regrets-people-make-o

By Bonnie Ware(who worked for years nursing the dying)

1. I wish I'd had the courage to live a life true to myself, not the life others expected of me.

This was the most common regret of all. When people realise that their life is almost over and look back clearly on it, it is easy to see how many dreams have gone unfulfilled. Most people have had not honoured even a half of their dreams and had to die knowing that it was due to choices they had made, or not made.

It is very important to try and honour at least some of your dreams along the way. From the moment that you lose your health, it is too late. Health brings a freedom very few realise, until they no longer have it.

2. I wish I didn't work so hard.

This came from every male patient that I nursed. They missed their children's youth and their partner's companionship. Women also spoke of this regret. But as most were from an older generation, many of the female patients had not been breadwinners. All of the men I nursed deeply regretted spending so much of their lives on the treadmill of a work existence.

By simplifying your lifestyle and making conscious choices along the way, it is possible to not need the income that you think you do. And by creating more space in your life, you become happier and more open to new opportunities, ones more suited to your new lifestyle.

3. I wish I'd had the courage to express my feelings.

Many people suppressed their feelings in order to keep peace with others. As a result, they settled for a mediocre existence and never became who they were truly capable of becoming. Many developed illnesses relating to the bitterness and resentment they carried as a result.

We cannot control the reactions of others. However, although people may initially react when you change the way you are by speaking honestly,in the end it raises the relationship to a whole new and healthier level. Either that or it releases the unhealthy relationship from your life. Either way, you win.

4. I wish I had stayed in touch with my friends.

Often they would not truly realise the full benefits of old friends until their dying weeks and it was not always possible to track them down. Many had become so caught up in their own lives that they had let golden friendships slip by over the years. There were many deep regrets about not giving friendships the time and effort that they deserved.Everyone misses their friends when they are dying.
It is common for anyone in a busy lifestyle to let friendships slip.But when you are faced with your approaching death, the physical details of life fall away. People do want to get their financial affairs in order if possible. But it is not money or status that holds the true importance for them. They want to get things in order more for the benefit of those they love. Usually though, they are too ill and weary to ever manage this task. It is all comes down to love and relationships in the end. That is all that remains in the final weeks,love and relationships.

5. I wish that I had let myself be happier.

This is a surprisingly common one. Many did not realise until the end that happiness is a choice. They had stayed stuck in old patterns and habits. The so-called 'comfort' of familiarity overflowed into their emotions, as well as their physical lives. Fear of change had them pretending to others, and to their selves, that they were content. When deep within, they longed to laugh properly and have sillyness in their life again.
When you are on your deathbed, what others think of you is a long way from your mind. How wonderful to be able to let go and smile again,long before you are dying.

.

.

.

My current state...

1) Doing the best i could living my dream by working in the kitchen. However i still wish to travel around the world eating in 3 star restaurants and work in some. Open my own place eventually.

2) I must work hard. I'm destine to be a workaholic. Work satisfy me, makes me feel alive.

3) I do wish i had the courage to express my feelings. I need to work on this as i'm too afraid of changes...

4) I lost contact with most of my friends i meet along the way but i hope to reconnect with them.

5) Happiness sounds simple but yet its complex. Still searching for what makes me truly happy...

Adidas Sundown 2011

A long winded story from a fat boy...

Here we go again, minimal training to do this crazy event. Every year i told myself it will be the last marathon even though i dream about doing 100 marathon in my lifetime. Every time i receive the email on the event about early bird registration i forget about all the pain i had in the past, struggling towards the end of run and overcoming ITBS.

People who knows me know that i can do a marathon. But how many actually know the real reason?

The reason is simple. To prove that a person who used to weigh 150kg, with flat foot, who refuse to be posted into PES C and opt for PES BP, more importantly... I'm not weak. I'm only as strong as how much i can push myself.

To me, Marathon is easy. Probably because this is not my first, i am used to the distance i guess. To be frank, i have not actually ran a full marathon. I do walk. quite a bit of walking. So far i know my limit is about the 30km mark without stopping but it was a significance improvement. Do you know that for my first marathon i can only run about 10km non stop? then as i progress i finally manage to hit a PB of 2:15 for half marathon without stopping. Thats when i knew i can keep pushing the limit if i keep trying.

So fellow flat footer and obese mates, I had a dream, I made it happen. If i can do it, so can you. You don't have to run marathon like me to lose weight, in fact it doesn't help. I started running in army. Back then, in Tekong, it was really boring at night. I have nothing to do. I run 2.4km in about 30min. I was depress and have low self esteem. However i saw some of my bunkmates are motivated. They starting exercising on their own after the days hardcore training.

Soon i join in. I started with simple static exercise like jumping jacks, push ups, sit ups, etc. Then i progress on to slow jogging. I remember one day i did like 7km just running rounds in front of the Kestrel Coy line. That was the first time i did something more then 2.4km. It was a painful 1h20min but it felt great.

Soon, weight lost come package with the distance. Within the 15 weeks in tekong i lost about 23kg. Join my Unit and it happens that one of the Sgt ZiWei was talking about running Marathon. I'm not very sure what got into me, but after that i joined my first marathon which happens to the the First Sundown marathon. It was a painful experience but i did finish it. Soon i'm addicted to improve myself. SGRunner forum, joining SAFRA MF running club, Buying tonnes of shoes and even went to customize a pair.

It was soon when i realize its not about the gear, its about the consistency of training.

However joining the workforce, especially in my industry proves to be tough for a decent training plan. My work itself felt like training everyday. Seriously! I lost 7kg within 2 month working in DB. It was tough but i loved it!

Now with only about5-6km of weekly mileage, i attempt the sundown marathon. It wasn't too bad. Chip time was 06:27:47. Just 6 month ago i did Standard Charted '10 in 06:19 and that was with an average of 30km weekly mileage and 2 month of full time training during october and november.

Anyway here are some picture i took along the way...

Yes, sleep can wait for now...

Seas of runners...

The first 10km was a breeze. I'm sure even without training i can easily do any 10km event. My job is the training hahahaa... 7:11 min/km pace. This was way too fast, i need to slow down.

20km mark was not too bad. Still feeling very comfortable through out the run. Except for the fact some of the BBQ over there makes me hungry. I slow down for a 8:35 min/km pace to make sure i can pull thru the next 10.

This is where the lack of mileage began to take its toll. Once here i slowed to a 9min/km pace and lost the 6h pacer group...

It was pure mental strength that push me towards 42km. 6:27:47. Decent timing considering a 6km/week average mileage after work plus a little swim and gym on my off days... I guess working in DB really helps hahaha... If only i can squeeze in more run time after work which is pretty crazy in the first place to run after work.

After crossing the finishing line, the only thing i can think about is... Zzzzz....

Shirt design for this year wasn't that bad, in fact Sundown in general is always better then StandChart in this aspect.

Medal :) I love collecting scrape metal!

Base on past experience, i had a good hydration plan and timing to consume energy gel. I also have a plan for sodium intake which is how i stay cramp free and injury free. Running after having a bad cramp is really painful and leads to more serious injury. Very important to listen to your own body.

Moral of the story: If I can do it so can you. Believe in yourself! Of course mistakes will be made along the way but make an effort to learn from it rather then repeating it.

I miss my marathon buddies... Clifford and Calvin... Where the bloody hell are you?