Sunday, February 24, 2008
My goods finally arrived this week, but I didn't have time to try them out until today. Overall, I would say the quality is average although the designs and concepts are very cute.
1. Bag tag: Too big for my liking, and VERY hard to put on. I guess the plus is that you can print additional info using your own label-maker (i.e. address, telephone number) and stick it on the tag.
2. Personalised stickers: The cutest of the lot. I ordered the shaped vinyl labels because it is microwave and dishwasher safe. The quality isn't too bad. Suffice to say I'm most pleased with this.
3. Clothing labels: I added my telephone number underneath Kai's name. Instructions say to use a medium-hot iron, place the provided parchment paper over the label, and place the iron over it for 10 seconds.
Maybe my iron was too hot, but bits of the label lost its gloss and one corner didn't attach to the t-shirt too well. I wonder if the end result is suppose to look glossy or matt (like rubber print on t-shirt). A little of a disappointment since it isn't all that user friendly. I suppose I need to get the iron temperature right, but it shouldn't be all that difficult to use right?
Terence asks me to relax. It's suppose to be a fun exercise, and not meant to stress me out!
Tuesday, February 19, 2008
He has plenty of wise words to share too, which we will impart to Kai eventually:
1. Money is always better in your own pocket.
2. Why do things today when you can do them tomorrow?
3. Treat your friends like your enemy, and your enemy like your friends.
Happy wedding anniversary, Terence.
Monday, February 18, 2008
Saturday, February 16, 2008
Terence seldom suggests what I should blog about. But he made a request yesterday: How about writing on restaurants that have never disappointed us, ever.
Restaurant Ember is one of them. Situated in the uber-chic and retro Hotel 1929, it is helmed by Executive Chef Sebastian Ng who has many accolades behind his name. Google "Ember" and you'd find people raving about different dishes. But one dish that always gets a standing ovation is his Chilean seabass.
I love the foie gras too. The saltiness of the sinful slab of liver is nicely balanced with the sweetness of pear chutney or caramelized apple sauce. I love how my knife would first touch the crispy, lightly browned exterior which teasingly resists the pressure but which would willingly give up the soft, soft flesh within.
Finally, between the apple and banana tart, I would recommend the former. Having said that, the banana tart is definitely worth ruining your health for too.
50 Keong Saik Road, Hotel 1929
Tel: 6347 1928
Reservations a MUST
Thursday, February 14, 2008
Tuesday, February 12, 2008
Sunday, February 10, 2008
He didn't quite like the waves coming in and the sand sliding away underneath his feet. But he was pretty contented scoping sand into his bucket. Terence and I were just ogling over how cute he looked.
Friday, February 08, 2008
Kai's going to playschool right after Chinese New Year (CNY). And 6 February was the day I brought him to celebrate CNY with his new schoolmates and teachers.
After two weeks of searching, talking and visiting different schools, we finally decided on one which came highly recommended by our neighbour. It wasn't just the standard things that bowled me over (e.g. programme outline, food, teacher/student ratio), but everyone I met with/spoke to gave me a good impression. For instance:
- Staff spoke proper English
- Teachers I met in school would actually walk me to where I need to go or give me proper directions; none of the point-in-the-general-direction-and-hope-she'll-find-her-way attitude
- Teachers will pass on messages I have for the principal
- Everyone who picks up the phone speaks with clarity and knows what's happening
These small things matter. A care for details speak a great deal of staff's work attitude.
I guess what clinched it was when I walked through the gates on 6 February, a teacher came up to us and said: "Are you Tan Kai? Come here darling, and join your friends." Plus, despite having so many squirming kids to attend to and a concert to put together, the teachers seem to have eyes at the back of their heads and are where they are needed everytime.
And my heart was bursting with pride when I saw him sat down and ate his porridge all by himself without no one to guide him. I knew then my five-month of training him to feed himself has paid off.
So that's it folks. Come Monday, after I hand Kai over to his teachers, I'll tell him I'll have to leave now but soon he'll be eating breakfast with his new friends and learning new things. And after he brushes his teeth and baths, I'll come and pick him up. Promise.
Then I'll kiss him goodbye, turn around, and walk off. I know he'll burst into tears, jump up and down, and I'd feel like I've abandoned my baby. My heart will probably break. But I've to trust the teachers and school we've picked. And above anything else, I've to believe in my boy. He is a strong 'un; he'd be ok.
Monday, February 04, 2008
So if the ice cream craving strikes and if you're ever in the East, go to the Ice Cream Chef where they'll toss some ice cream and condiments for you. I'm a really simple girl, so chocolate with Maltesers work well for me. Best of all, they open till late. Just chilling on the seats outside while the rest of the neighbourhood settles in front of the goggle box after dinner kind of reminds me of my student days.Where:
520 East Coast Road#01-06 (Ocean Park Condominium)
Opening hours: Sun-Thurs 12pm to 10pm; Fri-Sat 12pm to 11pm
Let me explain:
- Terence says no to chocolate but gives him chocolate ice cream AND chocolate truffle cake.
- Terence says no to cheese cube (the Laughing Cow brand) but gives him pizza.
What gives?! There's no justice in this world.