May distance: 77 km
Seletar, 28 km. My long working hours have been getting to me. Then I met a chef today, who works
seven days a week to “keep the place afloat”. He cooks, cleans and chats with customers. He even showed me, when I asked, what pasta he used.
I’m glad he’s there to feed me, and I’m glad that after work, I get to ride, and to see a sight like this (photo).
I realise that when something is gone, I appreciate what I had but no longer have (like being able to sit down and drink coffee while working). And when I appreciate what I no longer have, that which I once had, though gone, still brings a warm afterglow. After all, I'm fortunate to have been able to enjoy it.