After the 1.5 hours of habour cruise, K & I were famished. We really should have gotten some food onboard! I had always wanted to dine at Wagamama and missed the opportunity when I was in London. So, there is one in Quincy Market building and we decided to go for it.
We were ushered in by a polite waiter and ordered a set that came with chicken dumpling and a glass of juice. I was hoping that I would be ecstatically pleased with my ramen but I wasn’t. The broth was rather plain and the noodles a tad too soft for my liking. The chicken, however, was tender and perhaps the saving grace of that dish. K was commenting that the dumplings were not anywhere near delicious and we have definitely had better ones. Perhaps we have set our expectations too high or maybe we should just try the grilled dishes which looked really delicious to us.
Would I go back again? Hmm…maybe.
The orientation continued throughout the week and even as I am typing this, Ken is still in campus, attending the various sessions while I dropped out in the middle to come back to my culinary world.
Thus far, the people (students & staff alike) have been incredibly helpful and extremely warm towards us. Each spoke with much enthusiasm and confidence about BC that you felt it is the place you really want to grow with. I just attended the session organised by the Graduate Students’ Association and I must say I enjoyed most of the sharing (just that I could get restless after a while =p).
I didn’t go for the whole thing, that’s for sure. In fact, for yesterday, I only went for the harbourcruise organised by BC. When I met up with Ken after his day of orientation, he was so hyped up and of course the pride he had when he got hold of a book for his required reading. It was by Andy Hargreaves & his academic advisor, Dennis Shirley (oh, Hargreaves! I love his works; he has impacted me much in my work when I read his papers last year). So, dear Ken was going on and on like a young boy about how he could loan the book for one whole semester (?!!) and some of the tips that he gathered from the sessions.
I’m excited for him as he’s starting his term. He has his own anxieties too, of course. But as I gathered from some of the questions from the international students, I felt Ken is in a better situation than most of them. For one, he doesn’t really have to think too much about finances (although the wife will help to deplete some of them) and thus does not have to concern himself with part-time work. He could really devote his whole attention in his studies though I hope (and I know he will) he could maintain work-life balance. The other students were asking questions about how to get jobs and stuff which, to me, was a great burden for a student. Having worked full-time and study part-time, I could totally empathise with them – the struggle between work, finances, studies and personal life. It’s not easy at all. And to think that they have given up a lot in terms of finances, family and opportunity cost to travel miles to study here, that, is a decision that requires great courage and determination to pull through the whole course.
It’s great to go back to school, to be in such an atmosphere. It’s a great college and I’m sure Ken would be enriched greatly. As of now, I think he’s raring to gooooo…and he has borrowed all (if not, most) of all the required readings! Oh! I’m sure he has much to share about his experience. Stay tuned!
Following are some pics taken while we were going for the 1.5-hour harbour cruise. A must-do if you are in Boston.
The mob from BC.
It’s been 2.5 weeks since we came over to Boston. A few weeks before departure, I was asking myself if I could fit in the baking equipment into the suitcase. Nope. Won’t do. We need to pack the necessities to tide us for the next 1.5 years and those equipment couldn’t go in. In the end, all I packed was my electronic weighing machine.
So, for these few weeks, we have been trying to turn our studio apartment into a cosy home and shopping for stuff for the kitchen. mise en place (pronounced Meez ahn plahs) is a French cooking term meaning “everything in its place” and it is the organization and preparation of the ingredients of a meal that makes the execution of the meal more efficient and the cooking experience more enjoyable. To stretch the meaning a little further, I want my kitchen to be mise en place too. And so we have it. My little kitchen, all ready for me to be used for the next 1.5 years!
Come on in. Take a peek!