回顧過去，真的很感恩觀眾和讀者的容人之量，容許我慢慢學習。

記得在很初期的《靈感煮意》，我有時會講錯說話，例如我會在面對鏡頭時，突然想不起「Whisk」的廣東話，於是情急之下便說了Whisk。看重播時，亦很天真地沒有想到會是一個問題，到那一集播了，始知道是不應該，因為這樣會令到平日較少用英文的觀眾看得辛苦。犯過錯了，我便由那一刻開始好好學習翻譯，不容許自己再在廣東話夾雜英文。

而在寫專欄的用字方面，我亦由錯過又慢慢學習之後，漸漸給自己定下一些規則，例如「死」字，是要避免用在文章裏的，因為這是亞洲人的忌諱；而「胎死腹中」這類成語，我亦不應該用，事關，這有可能是某位女讀者最椎心刺骨的痛。寫文章可以有很多方法，我無必要用有可能傷害人的字眼去寫。

自律數年之後，很多讀者反而勸我︰「你太顧人感受了，那種人你別理啦！」有時，我亦會想隨心一點，但在檢討過後，我仍然堅持要理，一定會理。私底下，我會有很自我、很有脾氣的時候，但面對公眾時，我的個人想法和感受理應放到最低，因為，顧及觀眾是我的責任之一，做人不是有張嘴、有支筆，就代表可以隨便說話。

人需要學習，我們也經常從錯誤中學習，感激讀者容許我去消化經歷和調整自己。希望，這種氣氛能繼續落去，讓更多像我當年一樣沒頭沒腦的朋友，能有蛻變和成長的機會。

這是雀斑上次的直播
真的超級好笑的！
最後面神翻譯更是笑到冰軌

For the pancake wraps:
2 large eggs
1/4 teaspoon vanilla
1/4 teaspoon salt
1 cup milk, divided
1 cup all-purpose flour
1/2 teaspoon butter
For the wrap filling:
4 hash brown patties
8 strips bacon
4 tablespoons butter, divided
1 1/2 teaspoons salt, divided
8 large eggs
1 cup shredded cheese
4 tablespoons maple butter
2 tablespoons maple syrup
INSTRUCTIONS

Make the pancakes:
In a medium-sized bowl, whisk eggs until lightly beaten. Add vanilla, salt and 1/3 cup of the milk, and stir until combined. Add flour and whisk until smooth. While whisking, add the remaining milk. Batter should be thick and smooth.
Heat a 10-inch pan on medium-high and coat with butter. Drop approximately 2/3 cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time. Flip over and repeat until golden. Keep pancakes warm on a plate until ready to assemble.
Prep the wrap ingredients:
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
In a large nonstick pan, melt the remaining tablespoons of butter over medium heat. Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined. Pour into the warm pan and turn heat down to medium-low. Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet. Turn off the heat and add cheese. Mix just to combine. Set aside.
To assemble wraps:
Spread maple butter in the middle of each pancake and place a hash brown on top. Place a quarter of the scrambled eggs on each hash brown. Layer bacon over the eggs and drizzle with maple syrup.
Secure wraps in parchment until serving. They will keep up to a day in the fridge. Reheat in the oven or microwave before serving.