在这里的近三个月时间,始终没有找到感觉.

曾经无比骄傲,现在也要面对所有残酷的事实.

但是,我还是可以相信,我还是我,那样一个不愿意认输的家伙.

essay是写的不够好。花的时间是不够多。时间安排是不够效率。
这一切都是事实。

必须承认，这里并不是复旦。不是那个我熟悉的，可以掌握规则的地方。

竞争确实残酷，但这就是世界。
以前说要出来看世界，确实，这才是真实的，残酷的世界。并不是我的小窝，也不是我永远可以做大鱼的那条小沟。

面对现实的刹那，我才重新拾起对自己真正的信心。

以前自欺欺人的以为形势并不那么严酷，现状并不那么惨烈。
却在压力之下不断逃避自己。

现在要告诉自己，我知道现在有多难，要做好又要付出多少。
但是，我相信，我，gmm，可以做到。

所有的一切都摆在面前，不用再去粉饰太平。
不过，我有胜利的决心。

而且，当我在这样一个激烈的地方挣扎着找回自己，以后，还有什么更难的事情。

亲爱的们，不要担心我。

I will be back, stronger.

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their serves to our judgment.

We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critic must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times that a critic truly risks somethinag and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends. Last night I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto, “Anyone can cook.” But I realize only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest cook in France. I will be returning to Gusteau’s soon, hungry for more.