We run, fleet of foot, over the sand, laughing as we relish the joy of running and the smell of the sea in our nostrils.

“The cove is up ahead!” I say, climbing over the rocks smoothed by mother sea and years, noticing – not once, not twice – the green limpets encrusted on the contoured edges. They make good eating, juicy and filled with sea water.

Mama often collects the limpets. She savors them slowly, one by one. I wonder why.

We reach the cove, just when the sun is beginning its downward journey. “Look! Look!” I tell my best friend, of my special find. Shu stands beside me, panting. “Shu, look!”

“Oh!” Shu gasps. “This is so amazing.”

Spiral shells, in all shapes and sizes, as far as the eye can see. We comb the cove, picking the best-looking shells. I lift a fist-sized shell to my cheek, feeling its cool surface against my skin. This one is destined for the remembrance tree.

The tree will listen to my story.

~*~

That is so long ago.

Where do I go now?

Who am I?

I dream of a blaze in the sky, like shooting stars. Only larger. The blaze breaks into three balls of fire, streaking like Chun Jie fireworks.

I dream of the explosions. The balls of fire smacking right into the earth, roaring like the sea in rage.

I dream and I do not know why I dream of a blaze in the sky.

Waking up with the taste of fire, of something burned and charred in my mouth. I stare at the early morning sky, still dark with the hint of rosy dawn.

I dare not close my eyes.

I do not go back to sleep again.

Ayam porridge
Fresh ayam (chicken) drumsticks
Rice
Salt
Shallots
Ginger

1.Wash rice and remove any impurities.
2.Boil rice and make sure that it does not overcook.
3.The drumsticks should be clean, the fatty bits removed. Cook in a separate pot. When the drumsticks are cooked, remove them from the stock (save them later for use!) and shred the meat.
4.Add the meat into the rice and add salt for taste.
5.For more flavor, include shallots and chopped ginger. Serve hot.