其實當我公佈想嘗試加啲中文入我的部落格之後，真係有啲驚，因為自問中文水平淺和有限，但如果我越怕，便越少機會接觸中文。我在瑞士可以用中文對話的朋友，十隻手指可能都數得晒，大家又不能時常見面，就算識講廣東話都不是地道或完全流利的，見面時，最後都係講英文為多。點都好喇，思前想後，Bits & Bites 這個專欄正好可以俾我藉住這個空間發牢騷，吹吹水，寫得唔好請勿見怪，多多包涵，大家可不防告知我寫錯字，待我日後可以改進，我就在這兒獻醜獻醜！
今晚煮湯通心粉過佢做晚餐，我解凍咗件鴨胸不能再流，便以最簡單嘅方法煎鴨胸，做咗家庭式快版的田鴨餐 (算得上係低澱粉餐嗎？），超易，啲油逼晒出嚟，但未夠脆，留返下次再改進，各下如有貼士 ，請分享！
Just when I have announced that I would like to write some Chinese in my blog, actually I am feeling a bit scared as my written Chinese is not good. However, I would like to give a try and only by doing this, I can have more exposure to the language. Anyway, the Bits and Bites page seems to be a very suitable platform for me to bla bla bla.
A few days ago, I have made a homestyle short cut quick version of Peking duck. There are still room for improvement to get the skin crispy. I think I need to put more salt on the skin next time, nevertheless, the doneness of the duck breast was perfect. I have only sprinkled salt and pepper and pinches of five spices on both sides. Next time I should remember to criss-cross cut the skin and generously apply a layer of salt on the skin side only. And I should put the duck breast in the oven after rendering the duck fat.