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可她又不得不面对残酷的现实。她所在的新花都夜总会，租约即将到期，大财团的物业至今也没来找公司谈续租，据说要加租，其实是不想再租给他们了，而是计划在那块游人如织的宝地建起购物中心和免税店。Maggie姐深知夜总会生意已经大不如前，8月，同样地处尖东广场的“大富豪”就要关门，如果加租，他们也“时日无多”。
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那时的我还不知道，一个多月后，它将与过去同样享有盛名、但早已结业的新杜老志、中国城等夜总会一样退出历史舞台。
Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
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