IFC shots at April 2004  

從賣車經紀手機傳來的照片。

因為 Joan 借了家姐一支慢煮棍後，我便向 DD 訂購厚牛排，輾轉買了最厚的斧頭扒。慢煮時間設為 54 度及 4 小時，煎香兩面後可以上枱。

Most B&W (Black and White) photos were taken during my photography class around 1990. Some of them were selected to the department annual photo exhibit.

一年一度 OU 舊同事吹水會，今年準備了八鄉南苑盆菜，比上水盆菜較入味，頭盆是慢煮四小時的斧頭扒。

Ken’s trip in Hong Kong.  We had been to BB 開心茶座, 麥兆記, 豪華 and 飛鵝山.

又因公事到中華廚藝學院，其實係上次既問題未解決。食飯事少，希望整得好唔駛再因同一問題返黎。

定期的 RJWBW 晚飯，今次返食素藝社。

好抵、好大塊、好厚肉、好多汁。太大塊，下次要焗一焗佢先得。