an art and habit...

The perfect kaya toast is trully a work of art.

The slab of butter must be of shape such that when positioned in the middle of the toast, it is close to the edge of the bread such that the butter can be tasted on the first bite, and yet, when it melts, it doesn't immediately drip out the sides and onto the hand.

The kaya is applied evenly thoughout the toast, and of calculated distance such that it does not drown out the buttery taste with its sweetness, and yet is sufficient enough such that it is not entirely forgotten.

The ideal amount of crispiness must be gained whilst still retaining some form of softness in the slice of bread. It must be such that when bitten into, the outside will crunch and flake off, yet the slice does not entirely disintegrate into the mouth, or shower the surroundings with bread crumbs like a firework display.

This kind of ideal crispness can only be achieved through thorough experimentation with one's toaster and knowing what kind of bread you are toasting. Wholemeal, white, softgrain, milk, walnut, chocolate chip, all kinds of bread loaves must be taken into account and will influence the intensity settings of the toaster and the length of toasting.

And tonight, while i was studying and analyzing the results of my experimentation, my cousin walked into the kitchen.

"He he, you burnt your toast."

Women. They will never appreciate the art of the kaya toast.

That said, i will officially move into my cousin's (my HAWT cousin's) place tomorrow.

So far, so good, the place is in decent condition, there's a swimming pool, and there's a prata shop JUST outside, and 10m further down is a Cheers with a DBS ATM, so great. It's pretty self sufficient.

This is urban living. Waking up to the sound of hokkien vulgarities and the honking of cars.

We'll see how it goes.

Song of the day is "Stuck with Each Other" by Shontelle featuring Akon...