Paws for thought
Let's cut to the cat chase before I forget: Don't forget, guys, that this year is a leap year. Why does that matter?
Well, for a start, because this is the year when girls can ask boys to marry them. That's what the tradition says, anyway. And if the boys refuse, they will have to pay a fine. So, boys, be very careful when you venture outdoors. You never know where some girl may lurk in ambush ready to pounce on you and force you into marriage, hee hee hee.
Things are pretty quiet at the Young Post office this week. Those of you who have friended me on FB will have seen the meme made by web editor Leon. Is it great or what? It's reproduced here for those of you who missed it.
I've signed up as the office's 'food guard' volunteer. People often bring in snacks and stuff so anyone can help themselves to them. Still, you know, food needs guarding: every dog knows that!
And who's better qualified than moi? I have my pith helmet, you see, and I'm trained in ... well ... I watched kickboxing in Bangkok. I also know how to dial 999!
A reader asked me an interesting question the other day. His name is Brian, and he wanted to know if dog food tastes different in different countries.
I said: 'Why, of course.' I blurted that out without thinking much, but I figure I was right.
Being a Hong Kong gan chai, for instance, I like my dim sum. Those Japanese koinu are really into their sushi, I heard. And the Thai maa noi love to spice things up, I'm told.
Food is a funny old thing, is it not? There are so many different ways to say 'food' in English. Well, there's chow - we all know that comes from Chinese. Some people call it 'grub' - umm, I dunno where that comes from, but it doesn't sound tasty. Of course, in Hong Kong, we say sik fan. In Britain, they say 'nosh'. In Australia, they call it 'tucker', which sounds like you're going to 'tuck in' to a good meal.
In South Africa, people might use the term 'graze', which is really a form of eating, usually by animals that, well, graze on grass.
When I go off on trips with the reporters or the editor, I get to eat LOADS of different and yummy food. And that's great because I'm both a gourmand (someone who eats a lot) and a gourmet (a lover of quality fodder), hee hee.
Speaking of which, I'm off to sample some of the goodies I am guarding here in the office, ha ha.