Day 3 and I already felt that I’m a permanent fixture at the Apple store. Thankfully, there are a lot of staff members and I had a different trainer for each workshop.

So this day, I was a tad early and at the table sat 3 Chinese nationals and a caucasian. I asked one of the Chinese ladies if the workshop was ….. but she gave me a blank look. Never mind. “Is this seat taken?” Blank look again and this time, asked her friend, “Eh….”

I reckoned she didn’t know much of English and asked the same question in mandarin. This time she answered and after that, muttered under her breath, “If you know Chinese, why don’t you speak it? Use what English?” (Using Singlish will explicitly translate what she said).

Duh! We are in America and of course, my first inclination is to speak in English. I’m not in China! (I would have spoken in Mandarin if I were there!) Anyway, thinking that replying her was just a waste of my time and folly on my part, I ┬áminded my own business; I couldn’t help being thankful that I’m bilingual (though not a very effective one)

Thankfully, they were just occupying the space at the table and were not there for the workshop. I couldn’t imagine how they would understand the lesson if they didn’t know English.

I had iPhoto workshop and the lesson was rather free-flow. I was aware of some of the applications but enjoyed my time interacting with the trainer and the students more. I think I just like the interaction rather than staying at home all the time. =)

I guess I would just take a break and sign up for more when we come back from our upcoming short trip.

Hopped over to the Tay’s to prepare salad for small group. Did the Zucchini and chicken salad.

Serves 4

1/4 cup plus 1 tbsp olive oil
1/4 cup fresh lemon juice
Coarse salt and fresh ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breast halves
1 bunch (8 ounces) spinach, chopped
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese

1. In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini; toss to coat, and let marinate while cooking the chicken.

2. In a large nonstick skillet, heat the remaining 1 tbsp olive oil over medium heat. Season the chicken with salt and pepper.. Cook until golden brown on both sides, about 7 minutes per side. Remove from the skillet and slice thin.

3. Toss the chicken with the zucchini mixture, the spinach, pecans and Parmesan cheese. Serve.

Yes, it’s that simple.