Skip to main content

It’s Year End Already?

With the close of the school year, I thought it best to pen down a few thoughts clogged in my mind before magnitude of other things take over and unclog it. It happens more frequently these days than I would have liked. It seems difficult for me to consciously hold on to any finished thought longer than 10 seconds. I blame Internet and its many inherent distractions for this condition. And Korean dramas. And FarmVille 2: Country Escape. And Apple TV.

Just a week before the school closed, we received word from princess’s school that she was not selected for the GEP programme. Although outwardly she did not seem bothered by it, inwardly I know she cared a lot more than she was willing to let on. We had tried to buffer the disappointment right from the day she went for the second round of GEP Selection Test. But there was still no soft landing to be had. She had lofty, and somewhat unrealistic, expectations of herself on this. She will need some time to lick this wound.

This chapter had closed, but to me, it will be the beginning of another journey. The fact that she made it to the Selection Test without any external specialised coaching confirmed what I had feared all the time when bringing up our princess – she has a mind so much brighter than I can ever imagine to be. How can a blind ever be an effective guide?

As said earlier, we are going to be embarking on a new learning journey, enhanced and fortified. Sounds like some milk formula advert. But essentially that is what it is – differentiated learning to be given to a different category of learners. For her, learning cannot be effectively and efficiently done at a conventional level.

So this December holiday will be a busy period for me for a few fronts. On top of coming up with a new learning programme for our princess, we will be packing up and heading over to another new roof over our heads. This moving business is getting tiresome and I hope that we will at least stay longer in the next location. Fingers crossed.

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …