May 5, 2020

My dearest,

You make the best congee, Cantonese style, smooth and silky, the right way. You add slivers of ginger, green leaves of bok choy, nuggets of century egg and the minced pork I had marinated before.

How do you season it? With oyster sauce, with Maggi seasoning. With white pepper and with sesame oil.

You season it with love. I ought to know; I taste it with every spoonful.

Yours, ever and always.