24/06/2020

Today, to the lighthouse.

In the morning, we went onshore and walked on the beach. It could be school holiday now, plus the national park had just reopened, so there were many people and four-wheel drives on the beach. Four red Ps drove past from the side and a bunch of young guys got off the cars and took off their shirt, started playing football. In Chinese we call them ‘little fresh meat. Like an auntie, I couldn’t help but looking back at their young bodies… After some inquiries, we found the way to the lighthouse. It was very easy to go. I later learned that it was built to supply the lighthouse so horse carriage could run on it in the early days. I said it’s good to be a light house keeper, with great scenery, simple jobs and undisturbed life. When I was about to reach the top, I met a person who was mowing grass in the bush path. He could be the light house keeper. Now that he didn’t need to add fuel to the lighthouse, he could only do some trivial jobs.

I finally reached to the lighthouse that used to guid me at night. It was newer than expected. The red top and white walls looked bright in the background of the blue sea and sky. Since 11th September 1884, the lighthouse has flashed its nightlight warnings to passing ships to avoid the rocky headland. The light in the lighthouse has also been replaced by a solar-powered light from oil wik burner in the past, so there is really not much for the light house keeper to do.

There is a small hut next to the lighthouse, which is an information center. There is nothing in it but two chairs and invincible views from the windows. It would be nice to use it as a art studio too.

In the evening, I walked by the red sandstones, watching another beautiful sunset…

Last night I used a homemade fishnet to catch a few Garfish to eat tonight. This fish is easy to eat, and the Japanese are good at using it to make sashimi, and then twist them into various shapes. They also use this fish to describe people with black belly (which means someone who appears nice, but hides something dark inside) because this fish has a black peritoneum in its shiny and transparent body. Not because of the accumulation of dirty things, but they evolved like this to prevent the algae in its belly from generating oxygen and make them float too much.

I also made garlic wombok vermicelli, with onion, ginger, and dried chili crushed sesame oil, soy sauce, oyster sauce and marinade sauce, and the juice from the cabbage and sauce were soaked up by vermicelli, yum!