What is your battle?

22 Jul

Hello followers/readers!

Before I head to bed, I’ve decided to type a short entry regarding the latest status of my condition.

for those reading my blog for the first time, my first few entries were about my experience dealing with the rare (well not so rare as the number of cases are increasing) neurological condition. It’s called Anti-NMDA Receptor Auto Immune Encephalitis. Yup, it’s a long name and much research has yet to be done.

It’s been about two and a half years since I was first properly diagnosed with NMDA. Time really flies.

 

Two years may seem long but sometimes I ask myself have I really moved on with life? I know I post a lot on being positive etc and I do try. Tiny details such as the ambulance siren or just by reading the word mental/neuro/brain/ whatever words that is related, it just triggers my brain into remembering those days you know what I mean?

Those constant headaches I had since secondary school (I shouldn’t have taken them lightly), my bizarre behaviour, horrid hallucinations, 360 deg change in personality, things I never thought I’d do, my inability to walk, talk, eat basically the necessities in life etc…

I am glad all is OVER. Although life is back to normal for me, one thing that frustrates me is that my eyes tend to become dry easily (no idea why), causing me to blink more. It’s irritating because it makes me look tired even though I’m not? I’m trying to include more kiwi fruit into my daily intake..I heard it benefits our eyes so hopefully I’ll see some improvement.

Medication wise, I’m taking them at a lower dosage(hooray). Thanks to my neurologist who has been slowly reducing it.  Next appt with him is next month. I will try to update by then!

So what is your battle in life? For myself, getting through everyday without thinking about my hospitalisation period and post hospitalisation, when my body was getting used to all sorts of pills (steriods, eew). Medicine really gives negative side effects. It doesn’t cure, it just prevents. But anyhow, it has gotten me to this stage today and I’m very grateful for that. My prayers go out to all current and recovering patients including their loved ones who are journeying with them. WE CAN WIN THIS BATTLE.

Thanks for your time!

Love, D

 

Dedicated to my dad

19 Jul

Yes, the title above says it all. I know I should’ve done this long ago but anyhow, it’s never too late right?

Even though fathers day has long been over, I just feel the need to share with you readers/followers of how grateful I am towards my dad. He’s been there for me every step of the way, and I mean EVERY step. Even before I was born, he had me in mind. I must thank God for him. He is truly irreplaceable. I must remind myself of how blessed I am to have my daddyo with me till today.

I know how blessed I am when my friends tell me how lucky I am to have him as my dad.He sacrifices his time, he listens, he loves, he supports, he understands, he cares, he is patient. Most of all, what I’m really happy is that he bothered to learn about Facebook and even joined the NMDA group because I was a member too. He even reads and shares my blog to his friends so as to raise awareness of NMDA. *so dad, if you’re reading this, no matter how many ‘thank yous’ I say to you, does not equate to the amount of love I have for you. Love you x infinity!!!

The intern experience

15 May

HELLO ALL!!

Deepest apologies once again for the serious lack of updates here.

I see there are people still viewing my blog, whether it is my followers or newcomers, I feel guilty for not updating this space!! Okay so here goes. I’ve finally found some spare time to blog.

We’re in the middle of May already! Time is flying way too quickly. I’m into my 3rd coming to 4th month at my internship site! I’m interning in at a production site – F&B line. In the cake department. And yup, you must be wondering how’s it been for me? Someone who has zero experience in this line. Well, everyone has to start somewhere right? My internship-school schedule is sorta on a 2 weeks rotation. I work for 2 weeks then back to school for a week and the cycle is repeated. So my first 2 weeks was HELL. Maybe I was too hard on myself? But I found it tough. Work wise, it was interesting. I learnt/still learning a lot. The pace is definitely different. People are different. They aren’t your friends. No one can be trusted. As usual, as interns, you usually get bullied/blamed for certain things etc. Although I enjoy what I’m doing, sometimes the mental part of it gets to me (which is my weakness: I tend to overthink stuff). I always pray every morning on the way to work (work starts at 7am btw) that everything goes smoothly, that I can pull through each day without much difficulty. And yes God did answer my prayers. As the weeks went by, I felt more familiar with everything blahblah. I still make mistakes so def need to improve on that!! Perfection is not everything, I know.

Many say being a pastry chef can be tiring mentally especially the physical part and yes, I truly agree!!

My legs, feet, arms (sometimes backache) were aching within the first week! GAH. But im getting used to it, especially the long standing hours. I realised I get more tired when I need to get up from sitting for half hr or more. Weird? Anyway, important thing is NO PAIN NO GAIN. and and and SUCK EVERYTHING UP! That is gonna be my advice to all future interns. Suck everything up. No matter how much you get scolded for the slightest thing or being belittled… Be thick skinned!! Survival tips for ya!! Oh yes, don’t take your weekends for granted! I’m already very lucky to have Sunday as my off day. Compared to my other classmates attached to hotels, they work more hours yet still get the same pay/depends. So, shall count myself lucky that way. About 8-9 more months till the end of internship. Looking forward. POSITIVE positivepositivepositiveeeeeeee.

Moving away from my intern experience so far, I wanted to tell you readers that my term 2 at school has come to an end.

Ended off with my term 2 assessment yesterday where I had to produce 3 items. Classic French dessert: Saint Honore and 2 Asian desserts – kueh bakar berlauk (Malay) and crispy red bean pancake (Chinese).

Yes, I was nervous before entering the kitchen but everything was better when I started so yay. Feedback from my chef wasn’t that bad. There was room for improvement in terms of time and some of my techniques but nothing major so *phew. Thankfully, no accidents such as my terrible terrible unforgettable loss of nail that I carelessly sliced off during my previous assessment. My nail has fully grown but has grown crookedly. I don’t know how to explain but it’s different than how it used to look like before.

Oh I did burn myself while working. Dear deck oven decided to give me a burn near my elbow. Thankfully the skin has peeled off. Gotta be careful with the ovens, stove and all.

So that’s my life summarised into those paragraphs. Time really waits for no one. Time is something not to be taken granted for! Despite my work/school schedule, I still managed to squeeze time to meet my close ones so I’m happy for that. Also, exercise! I finally got back to exercising. Need to keep reminding myself for health’s sake! Tomorrow, I’ve planned to dedicate some time to baking – my fav!! It’s gonna be a special cake for my mum, her belated mother’s day celebration. It’s gonna have her fav ginger snap biscuits. Lets just hope it’ll turn out fabbbb!

Alright, shall end off here. Thanks for reading this space dear readers. Have a good weekend!!

Love, D

World Encephalitis Day

22 Feb

Brain

22 February 2014

Today is World Encephalitis Day.

As a supporter, my aim is to raise awareness, connect with you readers and ensure that you understand all about Encephalitis.

For most of you, it may be the first time coming across this word ‘Encephalitis’.

Encephalitis is the acute inflammation/swelling up of the brain resulting either from a viral infection or when the body’s own immune system mistakenly attacks brain tissue. There are several types of Encephalitis, one of which is Auto Immune Encephalitis.

It occurs when the immune system attacks the healthy organs and tissues as if they were foreign. Instead of useful antibodies that attack infections or harmful foreign substances, the immune system may produce antibodies directed at normal body tissue causing problems with normal function.

What are some symptoms to look out for?

Well, a minor one would be headaches, fever and it worsens to seizures, confusion, loss of confusion and even death. So do not take your headaches lightly (especially those of you who experience frequent headaches)! From my personal experience, these headaches started when I was much younger, probably 16 years old? I recall myself either complaining to my family and friends about frequent headaches. They would be those kind of headaches at the side of your forehead. I’m allergic to panadol so whenever I got those headaches, I would usually just sleep it off (if I was home) if not, let the headache just fade off.

Never did I think those were the very early symptoms of my neurological condition, Anti-NMDA Receptor Encephalitis. I know so because I rarely get these headaches now that I’ve received treatment. If I do get them, it is during my menstrual cycle or the extremely hot weather here in Singapore. Now that I’ve mentioned about receiving treatment, it has been almost a year since I was under immuno-therapy suggested by my neurologist.

Time really has past by too quickly! Don’t you think so?! Time DOES NOT wait for you.

It is true. So many of us procrastinate (yes, I’m guilty of it too), if you have a goal in mind, go for it !! Of course, if it is a major decision, you will have to do more planning, the consequences etc. Last year I was to graduate from my university with a business degree but due to my sudden diagnosis, I had to defer.

Dear readers, please do not think that having this neurological condition of mine is a setback. It has made me a stronger person today. It has made me look at life in a different light. Life is not always smooth sailing, definitely not a bed of roses for me. Life taught me to appreciate the little things we tend to take for granted. For example, our ability to walk, talk, eat or even bathe ourselves. These basic daily things, I could not do when I was hospitalised. So back to time, and going for your goal. I won’t say I lost close to a year of time when I deferred from my uni studies because in fact, time has pushed me to further my passion which is BAKING! I know being in a country which values one’s paper qualifications, most parents/students would be against my decision to become a pastry chef because I had the opportunity to join the corporate world.

It was a major decision to make and I have no regrets till today. I’m enjoying every bit of school (just completed my first term at ‘At-Sunrice’). I don’t think I have been this happy/confident about making this decision myself. I believe I’m on the correct path. And since Valentine’s Day is tomorrow (yes, I’m typing this draft in advance), I would like to share this post with EVERYONE who has been through this entire journey with me. You know who you are, my dear family and friends, no need for names. Not forgetting the medical team AND the MAN above!! Valentine’s Day is not only a day to share with your other half but with your other loved ones. They have stuck with me through thick and thin, accepting, supporting, loving and caring for me. Thank you for entering my life. Thank you for making me who I am today. Each one of you are my pillars of strength. What would I be without you guys. I love you. xoxo

So what did I take home from this condition I’m slowly but surely recovering from. Besides that life isn’t all that smooth and that time waits for no one, I have learnt that change begins with YOU. I had to accept the fact that I was diagnosed with this and face the side effects of the medication. Resisting wouldn’t help so yes, I had to be mentally strong. If you read my previous or rather my first few entries, I posted a lot on optimism. All so that I could remain strong inside. I think you get my point? So I just want to encourage all current/recovering patients of illnesses be it mental, cancer etc, it isn’t the end of the world. “Don’t cry because it’s over. Smile because it happened.” – Dr. Seuss  Believe in yourself because only you can make a difference.

Please continue to spread the love and raise awareness of ‘Encephalitis’.

If keen, more information can be found here >>http://www.encephalitis.info/information/types-of-encephalitis/types-of-autoimmune-encephalitis/

Susannah Cahalan shares her personal experience. She wrote a book now New York Times Best Seller Take a look at her website>>http://www.susannahcahalan.com/

Thank you for your time.

Love, D

Finger power

8 Feb

 

 

 

Rainbow macarons

 

 

 

 

 

 

 

 

 

 

HELLO!!

I know, I always start off by saying how I’ve neglected this blog of mine blah blah blah.

So to start things off differently, isn’t that pic of the MACARON TOWER pretty or what!?

I took this during my Chinese New Year visit  (I know, macarons for CNY? = no link) Anyway, my uncle bought and shared it with my other relatives. The macarons were too pretty, we just stared in awe initially before indulging in them. Don’t you think the colours just brightens up your day or just for that few minutes/moments? Well it worked on me! Which brings me to why I was feeling down.

If this is your first time reading my blog, something you have to know about me is that I’m currently studying to become a pastry chef so being in the kitchen is like my second home. So, an unfortunate incident happened to me during my practical assessment just last week. Any guesses?!

Yup, that’s right. I cut myself. Not a minor but MAJOR one. ): HALF my nail plus some flesh beneath it was cut off while I was using the chef knife. Ah yes, terrible terrible bloody scene. Even when the medic was helping me bandage it, I could feel my finger throbbing. I am so glad I didn’t faint. I don’t think you would want to see a pic of it or imagine. Argh, I was really careless and of course, there isn’t anyone else to blame but myself. Got to admit, I wasn’t fully concentrating too. And yes, as I am typing this, I am typing with my ring finger bandaged up.

So yes, I was down during that last week. I had to stop my practical assessment halfway through, head to the docs as my finger was bleeding for 15 mins or more. 2 days later, I was back in the kitchen, finishing up what I had left out. I was at a disadvantage obviously. Working with a bandaged finger and gloves wasn’t my ideal way of completing my practical assessment but I had to go along with it. I MADE IT through anyway so hooray!!

Another challenging thing was/still is when it comes to bathing myself. I was instructed to keep the wound as dry as possible so each time I bathe, I wrap my left hand with a plastic bag. So yup, it was/still is challenging for me especially when it comes to washing of my hair/face. I then realised how much I took my fingers for granted. How the little/minor daily things I do with my fingers. Almost everything I do such as this (typing), washing, eating etc is affected! I was close to giving up while bathing one night because I got so frustrated with myself for not being able to scrub my hair properly. then memories of my hospitalisation came back to me (nurses had to bathe me that time) But I assured myself, this isn’t permanent. I will get better and stuff. OPTIMISM IS KEY!!

It’s close to 2 weeks since my very first and hopefully last major cut. Doc said it’ll take about a month or so for my nail to fully grow. I’m monitoring it v v closely. Oh yes, which reminds me, onto my health issues.. my next blood test is next week including my doc appt! Hoping for nothing but good news of course!!

I’m currently on my term break (2 weeks is better than none!) So, I gotta make full use of it. One week has almost gone by. I went cycling yesterday with a few classmates of mine and we got sun burnt! ): But all was fun nonetheless plus good exercise! Hope to cycle next week and yes, not forgetting= BAKE!! I have to find time to update my baking blog too! It’s in the ‘remote’ stage whoops!

Alright! It’s way past my bedtime, so till my next post! Maybe one more just before I commence my internship (time is flying by too quickly, I need time to pause). thanks dear followers/new readers for your time! Have a FAB Feb ahead!! *remember to not take your fingers for granted! Lesson learnt : watch where the blade is.

Love, D

 

Bring it on 2014!!

19 Jan

Hello dear readers/current and new followers!!

I know this space has been pretty boring, my sincere apologies.

Anyway, we’re in the middle of Jan 2014!! How time really flies. How has your new year been so far? I hope you had a good time spent with your loved ones like how I did. This new year started out differently compared to my other new years because on the 2nd day of 2014, I went on a short trip to Ho Chi Minh, Vietnam together with some of my friends.

It was my first time flying to Vietnam and despite researching on their weather, cultural sites etc, nothing beats being physically there, soaking in the atmosphere. I would say, the vast number of motorbikes I saw on the roads daily were a bit overwhelming for me! The feeling was a little like Bangkok? Weather, just like Singapore’s. But it gets pretty cool at night, which is good. I was fortunate enough to have my friend’s uncle who kindly brought or recommended us shopping, cultural sites and not forgetting….the food!! Even though we were in Vietnam, we went to this French restaurant where I was very impressed by it’s chef/owner who personally explained the menu(which was written in French) to my friends and I. He not only explained to my table but to every table in the restaurant. TRULY FIRST CLASS SERVICE!! Huge thumbs up!!

I visited the Cu Chi tunnel, Independence Palace and War remnants Museum as well as the Notre Dame Cathedral! Learnt lots of history especially the war times in Vietnam. I also met  an Italian couple who were very friendly and my friends and I found out that they were flying to Singapore a few days later so we offered to show them around since it is our hometown. It was a good weekend spent with them! so back to my trip…ah yes, shopping was WHoooo! Bargaining was a must if not, you’d be cheated! Foodwise, those with weak stomachs, best to be cautious. Time past so quickly, before I knew it, I was back home. Good trip indeed! (:

Moving onto school life, term 1 is coming to an end. Meaning…my internship will be commencing soon! Mixed emotions, more towards the positive light. I’ll be working at a production site. Down side? It’s a 6 day work week. But plus points are that I don’t hve to work on public hol. More importantly, I’ll be rotating to different areas such as cakes, cookies, bread, chocolate every 3 months. So I’m pretty excited. Hope I’ll have the strength to cope physcially and mentally. Next week, is basic bread week. Do you like bread? My dad and I can live on bread alone. I love love baguette especially! Yum yum.

Moving onto life medically, my next doc appointment and blood test is next month! Hoping for the best. The flu bug’s around, I unfortunately caught it just after my Vietnam trip ): No one likes being sick. It just makes me feel so lethargic?? Ugh, just hate hate hate it. NEED TO GET WELL NOW! Anyway, onto my NMDAR condition, it has been pretty stable. Just to make it clear to whoever, it is NOT a mental illness. Patients are misdiagnosed due to the bizzare behaviour that they display thus landing them into a mental hospital but but BUT this happens because of the brain is ‘on fire’. I’m sure if you google brain on fire, a former patient/author named Susannah Cahalan has a book and website where you can get more info on NMDAR.

In addition to this, if I’m not wrong, 22 Feb 2014 is World Encephalitis Day.

I hope more awareness would be shared and spread throughout the world. Your part will definitely make a difference!

Till here, I will try to post more often! Thanks for your constant support readers/followers (:

Love, D

 

Chocolate is..

11 Dec

Hello dear readers/followers!

Its been awhile since I last blogged. I’ve been school-ing for slightly more than a month now and yes, I’m learning a lot a lot alot. I’m like a sponge, absorbing as much learnt everyday.. I’m still thankful for having this opportunity to be taught by all the skilled chefs and for meeting different people/faces, learning to adapt to their working styles or personality.

Change has been a big part of my life this year.  I will reflect more on it during my next post hopefully.

Valrhona-Dark-Chocolate-Bar

 

 

 

 

 

 

 

 

Right now, I want to share some stuff on chocolate (also trying to recall yesterday’s lesson). I had an ‘intro to chocolate’ lecture by Chef Vincent from Valrhona and found it quite interesting and different in terms of learning style because I got to do some sampling(rather than boring sit down 2hr lectures with no interaction)! (:

It started off with chef asking us to share the one word that comes to my classmates’ and my mind when we think of chocolate. There were words like sweet, bitter, hungry, difficult, delicious. I said divine. I had another in mind which was classic! We had a good laugh at some. Moving on, one essential thing to know is that chocolate comes from aromatic cocoa beans! This bean is 45-48% dry extract and 52-55% cocoa butter. And in order to MAKE chocolate, there are 3 main components which are cocoa dried extract, cocoa butter and sugar!

Next up was some sampling of those components!!

It kept our senses alive!! The cocoa beans were bitter but when added with sugar, definitely helped in the taste! Cocoa butter helps prevent the chocolate from melting easily. Try placing a chocolate on your palm. It doesn’t melt as fast compared to when it is in your mouth due to the difference in temperature. Cocoa butter also has the capacity to convert to either solid or liquid fat.

Chef said chocolates are similar to wine whereby both have different qualities, different types etc.

Another sampling set I got to try was 4 types of dark chocolate( I LOVE dark choc btw) of different origin and percentage. I wasn’t aware of the names and was supposed to taste all and choose my favourite. It turned out that I liked the freshest one among all!! It’s called Taiinori in French, meaning it’s of perfect condition, very fresh 64% dark choc. The others were Caraibe (66%), Manjari (64%) and Alpaco (66%). Caraibe had not much flavour while alpaco was fruity and manjari tasted okay but due to its high level of acidity, its’ condition isn’t as fresh as Taiinori.

This was not all we learnt during our intro lecture but my eyes are closing..I’m off for a nap (to rejuvenate as well!).

I’m looking forward to my next choc lesson! Hopefully not too much mess.

The time of the year is coming too ***CHRISTMAS*** yay!! It”d probably be one of my last holidays celebrated as my internship will be in Feb? I’m half excited/nervous. Well more excited. Like the saying goes, we’ll never know unless we try.

Alright, so stay tuned to my next post if I have the time! If not, MERRY CHRISTMAS ONE AND ALL!! Go celebrate with your loved ones. Christmas is a time to share, care, love and basically spread joy to everyone even enemies. Have a blessed holiday in advance (:

Love, D

Day 21

26 Nov

Hello!

So why day 21?  If you haven’t read my other blog, I learnt from school that it takes 21 days to build a habit!

And it takes 100,000 hrs to master a skill! How about that!?

So yes, I’ve a longgggg way to go to be a master pastry chef.

Another thing I learnt is the 3 components of a habit: skills, knowledge and DESIRE!!

Desire beats everything because I believe that only with the right attitude and mindset, can we achieve something! :D

Yesterday, Chef Megel talked to us students at Sunrice that CHARACTER + COMPETENCE = SUCCESS!

It all begins with a dream. And it depends on how much you REALLY want it. That’s where our character plays a part. Every individual is different by nature. Some may be achievers some may be learners and so on. Once you grow to know yourself better, learning the skills and knowledge aids in the ‘competence’ area. That’s where Sunrice helps teach us the work culture, the foundation/basics of baking etc. Thus making us competent in the industry.

One word that I still remember during the first week of school is to be HUMBLE. Chef Mac told us to be humble. He said you can’t have a glass full of water but rather glass 3/4 filled so in other words, to learn from others and not be arrogant, thinking that you know everything. I thought that was a good example because we are learning continuously no matter how old/senior you are in the industry. So BE HUMBLE (:

Yesterday was day 21 where my classmates and I had to sit for a test. We were tested on the school’s vision, mission and more. I think having this day 21 helps in ‘forcing’ us to remember the important facts so that we can apply it to our daily lives, not necessarily in school but outside as well. As the saying goes, “first impression always counts”.

I have a practical test on Thursday. It is on pre-mixes. I have to bake muffins (from pre-mix) and vienna cookies. I’m anti pre-mix but oh well, this is a test, I have to get it right. there shouldn’t be any errors if a pre-mix is used so I have to bake them well no matter what!! During our lesson on pre-mix, I was so used to using a machine to do the mixing so when I was told we had to do it by hand, I found it really tough. Talk about manual labour!! All in all, it was for the experience. That was how bakers in the olden days prepared their products!

I’ll be learning Indian bread on Friday>>parata!! Definitely excited for this one. Before I leave, here’s a picture of my vienna cookies that I made on Sunday. Family loved it, yipee!

Vienna cookies practice 24 nov2013

 

 

 

 

 

 

 

 

Thanks for taking this time to read!

Love, D

Honeymoon period

17 Nov

Hi dear followers/readers!

Yes, with reference to my above entry title: ‘honeymoon period’, you must be wondering whaaaaat?!

Why?

Because it has been 3 weeks since I started school and it really has been interesting. I’ve learnt A TON! (both in theory and during hands on lessons) One of the biggest highlights of this month was celebrating my birthday in school. I think this is probably my first time that I actually enjoyed celebrating my birthday in school. My sweet classmates surprised me with lovely cupcakes (which they baked btw) and sang a song. My chef had the same birthday as me too so we celebrated together. It was sucha good start to my week! Monday bluezzz all gone! (:

So basically these first few weeks, were focused more on the basics and theory, a few demos by chefs and I got to do some hands on too. I kneaded my first challah bread!! *magic hands* – amazing what our hands can produce such delish baked goodies!! I had fun, as always. I need to practice more on my kneading though. I don’t have the pics with me now. I’ll probably post them up next time!!

I look forward to school everyday, so that’s a good sign right? According the one of my chefs, he said now is the honeymoon period. Reality sinks in when attachment begins. Eek! I hope I get into a good apprenticeship site!! *cross fingers*

I’ll be having practical lessons for the whole of next week, YAY!! I’m absolutely thrilled. Gonna be learning baking/mixing/piping methods etc. Ahhh I just CAN’T WAIT. Now, I gotta cut my nails (obeying grooming standards of ‘At-Sunrice’).

I will update when I find time! Thanks for stopping by readers

Love, D

YES CHEF!

4 Nov

Hi everyone, so yes, school at ‘At-Sunrice GlobalChef Academy’ has commenced!

It has been a week already!! Time is just passing by too quickly. Too quickly that I couldn’t find myself time to sit here and update this space!!

Well… so my first week of school was interesting! Despite the early mornings, ensuring my grooming is tip-top etc, I also made new friends/classmates. Half of which are from international countries! I should be getting to know them better soon, I’m sure there’s lots to learn (:

One thing I like about coming to school (besides friends and learning), is that almost everyone greets each other especially to all chefs! It’s true about that saying “A smile goes a long way”. It does brighten one’s day.

My day starts off with a line up where by the sous chef and sanitarian check our grooming from head to toe. So this is the discipline part!! (bye bye long nails). Then we would discuss on a certain quote and the sous chef must ensure everyone is on the same page. After that, depending on our schedule, we either have hands-on or theory lessons. So far, I must say, I have been enjoying my time at ‘At-Sunrice’. Listening to the different chefs’ stories/life experiences were really interesting. It gave me a realistic outlook of a chef’s life. It’s not all about baking pretty sweet things, I’ve been warned about the long hours, the sacrifices I’ve to make and so on..  Yes it does scare me but if I don’t try, I wouldn’t be able to learn! So yup! It’s alllll in the mindset!! MUST BE POSITIVE!

My first hands-on will be tomorrow!! It’s gonna be my first knife skills lesson, which reminds me…I gotta label my knifes and iron my uniform. I’m offfff!!! I will try to update later this week. Thanks for taking time to read dear followers(:

 

Love, D

 

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