Improving Day by Day
I have been adjusting how I handle my daily routines. I found that doing muscle training at the very beginning of the day is better than postponing it to a later time. I visited the bar My Way. On the way there, I stopped by a jar collection point and threw away many wine bottles. I bought a jar of beans because I had eaten my housemate’s by mistake the previous night, so I wanted to replace it with a new one. I was supposed to see the bartender Mandy, but she was not there and Rob was there instead. Rolf gave me a beer. They had stocked a new beer called Texels, so I tried it, although I already know the taste very well. I asked for some nuts, but he said there were no nuts available at the moment. I do not know why, but I was not in a very good mood, so I had only two beers and left. I had leftover stamppot, canned-tomato-sauce herring and bread for dinner. It was not bad. I fell asleep just after 10 pm.
Heads-up! These aren't journal entries – they're crafted essays written in English.
Thoughtful, personal, and cross-cultural.
The original text before the correction
- Improve Day By Day I have been adjusting how to do my daily routines. I found that when you do mastle training very beggining of the day, it would be better than postpone to later time. I visited the bar My Way. On the way there, I stopped by jars collection point and threw away many bottle of wines. I bought a jarred beans because I ate my sharemate's one by mistake the previous night so I wanted to return her new one. I supposed to see a bartender Mandy but she was not there but instead Rob. Rolf gave me a beer. They stored new beer Texels so I tried it (but I know the beer's taste very well). I asked to give some nuts but he said no nuts right now. I do not know why but I could not be good feeling so I had only two beers and left there. I had leftover stamppot, canned tomato sauce harring, and bread for dinner. It was okay. I fell asleep just after 10 pm.
Contemporary artist based in the Netherlands. I’ve learned at an Art College and Culinary Institute. I attempt to connect ART and FOOD.
