State of the Congee

The congee is almost right. I'll let it simmer for a bit and shut down the rice cooker for the night.

So that was a chicken broth-based rice congee. It's the first time I make one with care (I went to buy chicken bones on Thursday after work, looking for some in three different grocery shops...). A sweet smell is floating in the upper floors of our house (Chicken stock, but also of the garlic from my brother's instant noodles post-midnight snack). It's really dark outside, but then I'd rather not have to stay home another weekend evening ('cuz it's apparently Labour Day Thanksgiving weekend - the non-work routine's put me off with all sort of public holidays).

[music: Faye Wong - 天空]