Continuation of Goodbyes
Leaving Wednesday - Petra, Austria
Leaving Friday - Jana, Czech Republic
Leaving Sunday - Sara, Sweden
Hailing from the little red dot, I'm going to freeze my arse off in Sweden. My exploits, tribulations and triumphs. My expectations, fears and joys. Sweden, here I come!
Leaving Wednesday - Petra, Austria
I was absolutely wrong to say that I wouldn't fall ill in Sweden. And I was wrong to say that if I did fall ill, it would be mild. Absolutely wrong.
I've claimed that the fresh air in Sweden is wonderful, and that one will not fall ill because of this.
The temperature dipped again. Good thing I have a jacket that has some warm lining in it.
Let's start with some things that I miss right now. Other than the usual; family, friends, and food (especially laksa), I miss reading.
... is everyone offline (from MSN) so early today? There was virtually no one from the lab online from my contact list. Why? What's up? Did something big happen? Even PY who lives in the lab wasn't around. Weird...
12 May 2006 - Vesak day; a public holiday back home.
Bye Mum; bye bro; bye Dad. By this time, you should be at the airport, checked-in and waiting for the departure of your flight. It was a real treat having all of you here in Sweden with me, a real treat.
During my trip to Gamla Uppsala, I stumbled across how drinking water is purified in Uppsala. It's done in a place called Tunasen, which I think is simply a big hill-like structure, on which I took a walk. It was pure chance that I came to the point where the source of water purification begins.
I'm really glad my family and friends came over, and am looking forward to mid June when another group will come.
Tired, but happy.
I really am; physically and mentally.
My family and friends are here! And with my flute too! Excellent!
Happy Birthday Sara! It's her 26th birthday today and we had a simple celebration with traditional Swedish cake. This is my second time eating such a cake. I have to say... I like it. A lot. For the most part, the cake is very similar to the ones that I'm used to - sponge base, cream and fruit fillings. But the best part of the cake is the marzipan layer on top. Excellent stuff. I wonder if we can buy marzipan in Singapore. I haven't seen it. This is the same stuff that is used to make the cream puffs, eaten just before the start of Lent, that I had at my first Marieudd trip.