Gosh! I force myself out of the bed at 9.30am for breakfast before we head out to town at 11am. When I get there, most of my colleagues are almost done with their breakfast.
Ten of us set off for Sultanahment at 11.15am and we visit the mosques and Grand Bazaar. It's such a hot day and all of us feel so lethargic. By 5.30pm, we are back to the hotel. I am dead beat and hit the bed once I get back to the room.
In the evening, I make myself dinner and retire at 12am.
After resting for 5 hours. Peter and I are out hunting for food. This is my first meal at 6pm ;) After our meal, we explore the gorgeous hotel, Sheraton Istanbul.
In the evening, I go to the fitness centre for a swim. When I get to the pool, I "chicken-out" as the water in the indoor pool is extremely cold!! Hence, I opt for the steam bath. It's indeed an effective way to abandon our exhaustion after a working day. It's so relaxing. 
When I get back to the room, I make myself pasta for dinner. I stay up, catching up on the TCS 8 drama series until 1.30am. I LOVE XINMSN!! I won't be missing any episode now!
After resting for 5 hours, I am out hunting for food. This is my lunch, meatballs with fries and greens. 7.50 turkish lira (S$7.50)
The eldest gal asked the rest to strike same pose for this photo. They are soooo cute!!!
His eyes are so beautiful!!
2 turkish lira ice cream. We get such a big serving too!!
Dondurma (Turkish: Dondurma, "freezing") is the name used for ice cream in Turkey. In English it specifically refers to Turkish ice cream. It is made of goat milk using traditional methods. This ice-cream originates from the Turkish region of Kahramanmaras
Two features distinguish Turkish ice cream: texture and resistance to melting. It is much tougher and chewier than that of the ice cream used in sundaes, gelato or commercially produced ice cream; the unusual texture is produced by the use of salep and mastic resin as thickening agents, together with other flavorings. It is sometimes sold from carts as street food, where the mixture is churned regularly with long-handled paddles to keep it workable.
Minced lamb with bread.
Fried mussels to share~
Ten year old Kashim I spotted in the eatery we had our dinner. I am saddened to see him working at such a young age. Hope he's merely helping out for fun and not making a living here. Rif told another waiter Kashim must learn how to speak English! I hope he gets to learn it in school.
Kashim seems pretty familiar waiting on tables here. His action is swift and fast when he clears our table.
I love Jolene's long and curly hair, which I will never live to keep!
I am so weary by the time I get back to the room at ten pm. By eleven, I hit the sack and rested 12 hours!!