labour day on 3 oct

up to nothing interesting for the past few days except for tons of laundry, vacuuming and washing the bathroom. havent gone anywhere for i was sick. giddiness, headache and worst, asthma. thought its been good that i havent had asthma attacks for months. i was so wrong. when the attack came, i was caught offguard. the chesty feeling was quite foreign. didnt know or rather forgot what to do for a second. as usual, asthmatics have their inhalers within their reach, mostly in their bags....they carry it everywhere they go. its like a fire extinguisher putting out a fire, saving lives....the inhaler save lives too.

dinner jus now was superb. had takeaway pizzas from GPK - gourmet pizza kitchen. its like pizza hut back home but they serve more homestyle, wood-fired thin base pizzas, not forgetting more pricey too. and the pizzas are named according to places. we had new orleans and cuba. it was a buy one get the next one free kinda promotion. so in all we paid 20 instead of 38.80. it was slightly smaller than the large pizza but sufficient for our appetite. pizza here are generally cheaper than back home, if i remember correctly. 9.95 in australia while its 24.90 back home. even with the higher aussie dollar, its still cheaper. then again, with asian food so much more expensive than back home, fast food and pizza gotto be affordable otherwise, we all have to graze like the cows. mooo....

cajun on the menu reads: tiger prawns marinated with hot Cajun spices, crispy bacon pieces, roasted capsicum & pineapple served on GPK's tomato sauce, topped with sour cream, drizzled with a sweet chilli sauce. the sour cream and chilli sauce were packed separately in small containers.

new orleans: finely sliced chicken breast fillets marinated with hot Cajun spices, roasted potato, fresh English spinach & mushrooms served on GPK's tomato sauce, topped with sour cream, drizzled with a sweet chilli sauce. now that i'm typing that i realised both pizza were abt the same....both got cajun spices, sour cream and chilli sauce (though the last 2 were optional. served in containers instead of drizzled on top of the pizza). to think that other half and i were trying not to order similar stuff. HA! i ordered tis for the spinach and mushrooms were calling out to me. i love spinach (nope, i'm not related to popeye) and mushrooms (not the smell of chinese mushrooms though...esp when it was soaking. i jus recalled a few days ago that the smell reminds me of gas...LPG gas for cooking. yucks! but the mushroom is still delicious. jus like durians. smells terrible but taste heavenly).

oh yes, today is labour day back home. apparently it is not over here. here's an article i got from allldownunder on how labour day in australia came abt, which i never knew.

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Labour Day (or for you Yanks, Labor Day) is an Australian public holiday originally called Eight Hours Day. It celebrates the achievements of organised labour on behalf of the worker to bring about the 8-hour day in the late 1850s.

Previously workers were required to work long hours each week . . . 10 to 12 hours a day six days a week. While a change was made to the hours worked each day, the five day work week we enjoy today took almost a century longer to be adopted finally in 1948.

If look closely you may spot the numbers 888 on many union buildings across Australia. The numbers are in support of British socialist Robert Owen who believed that people should have 8 hours to work, 8 hours for recreation and 8 hours to sleep. This philosophy helped foster The Eight Hours Movement.

The first Labour Day parade was held in Melbourne on April 21st, 1856. Today parades across Australia remind us of the accomplishments made by the unions on behalf of the workers. Australians now enjoy better working conditions than any time in our history.

Labour Day is celebrated at different times across Australia because each state achieved the 8-hour day on different dates.

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bro, good luck for your job presentation tomorrow. dont panic and keep your cool. lemme know how it went okay? remember dont be too stressed out over the outcome. so long u tried your best, u've no regrets. besides, u learnt something new over the past few days preparing for your presentation. in my opinion, u r very brave to take on tis job that has countless number of interviews, let alone the cheem cheem presentation u gotto prepare. i applaud u!!!