I try posting my non-accomplishments more frequently from now on.
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I try posting my non-accomplishments more frequently from now on.

As my days tend to start around noon it’s just halftime now. So yes, I am one of those people whose days begin when they wake up; respectively end when they go to sleep. It’s still today and not tomorrow even after midnight. I am yet undecided if I wanna give the Highlights Of The Day credits to the football game which just ended (German National Football Cup) or the priceless Chinese/Indian veggie whatever that I cooked for my mom and me. Eh, so two winners. Damn, there’s really nothing to do around here…
Tomorrow I’ll try to pimp up my boredom into something more interesting. Maybe reorganizing my drawer, YEAH!

Big day, today! Not only did I discover (again) that Jim Carrey can really act – I watched The Number 23 which was quite entertaining – I also scheduled my late activities so that I could watch East Is East a dramaesk comedy about a Pakistani/English family whose patriarch is trying to force his sons into arranged marriages. The film has its highs and lows and reminded me of my time in India and the few occasions I got the locals to chit-chat about their matrimonial customs. Note that in todays India arranged marriages are still very common.
The movie takes place in England of 1971 – the time of the Indo-Pakistani War – which makes the father rant and enrage even more. Even today the divergence between the two countries – I am not gonna say 'cultures' because to us Whiteys it’s just one – is still
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Almighty Spicy Tuna Rémoulade:
- 1 can of tuna
- 2 medium pickles cut into very small squares
- 1 small red onion (or sweet white they got in the U.S.)
- Standard salad sauce
- Spicy Thai Mayonnaise (roughly one-fifth of the salad sauce)
- White

Almighty Spicy Tuna Rémoulade:
- 1 can of tuna
- 2 medium pickles cut into very small squares
- 1 small red onion (or sweet white they got in the U.S.)
- Standard salad sauce
- Spicy Thai Mayonnaise (roughly one-fifth of the salad sauce)
- White vine vinegar
- Some sprinkles of water from the pickles
- Freshly grounded black pepper
- Salt
- Chili











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