After 11 faithful years, I finally said goodbye to my beloved hot pink Hyundai i10. This little hatchback had been with me through thick and thin — school runs, market trips, errands, and countless everyday journeys with my daughters. It wasn’t just a car; it was part of our family, holding memories of laughter, school chatter, and occasional drama in traffic jams.
Last week, two second-hand car dealers came to our condo to valuate Pinkie, and eventually, I let her go. She was sold at a painfully low price — but that’s the reality of car ownership. Resale value is a myth for most cars, which is why hubby and I never splurge on fancy models. Cars depreciate, and we’d rather be practical.
My new ride is a local full-spec sedan — sleek, comfortable, keyless, plenty of security features, and powered by a Toyota-engineered engine despite being locally assembled. After more than a decade of driving a compact hatchback, switching to a sedan felt like a big change. It took me a few days to get used to the size — especially the longer rear — and I’ve had to be extra mindful when parking. Thankfully, the reverse camera and on-screen guide make things much easier.
I’m already thinking a year ahead — if Alycia, our eldest, can manage the monthly instalment after she starts working, I might just pass this car on to her. And that would mean me going car shopping all over again! Maybe next time, I can finally go green and get an electric car… though our condo doesn’t have charging stations yet. One can dream, right?
For now, I’m just grateful for the memories Pinkie gave us — and excited for the new adventures this sedan will bring.
Yummy bak kut teh lunch with hubby last Friday at Tua Bak Kia Bak Kut Teh. This bak kut teh is slightly different from the usual BKT as the broth is more 'kaw' (thicker) and the flavor is more intense.
As usual, hubby tapau-ed a big pot of BKT for his girls and mum at home. I even brought along my tall stainless steel soup container carrier for the takeaway.
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| My BKT lunch the next day, sans rice. I added quail eggs and shimeji mushrooms to the pot of BKT. |
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