We have moved!

We have moved!

The renovation is not 100% done yet, but they are finishing touches only.

I was on leave from work for 3 days to do the unboxing and arranging and rearranging. That is usually the rigorous part of it. I'd usually go with the movers when they move the boxes and furnitures here and there, but for the 2nd batch, I stole away from them. I had to be in the flat for the houseworks!

Before the boxes came, we had to do a quick tidying up of the place. The usually debris and fine dust from the sawing and cutting and all others is quite a health hazard, so we did that before anything can be laid down on the floor. We did that on a Saturday night, and then concluded the neatening work on Sunday. So Monday morning was a clean day to unload and uncrate. it is not exactly a shining clean flat, but one that is now ready for transferring the whole motherload of things we brought from the other flat.

And today I'm back to work. 2 days, and I'd be again out for a weekend escapade with the whole family. It's been planned so long ago, last year actually, when we attempted, but was unsuccessful due to full booking on the rooms and all. So we thought of having it this year, and the booking was early, earlier than most folks would do, just to make sure we have slot available.

So, till then. We're next to the top, so I'll be snapping up some scenes, and be the judge whether or not they are nice pictures.

Au revoir!

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RETURN YOUR SHOPPING TROLLEYS AFTER USE

Image via Wikipedia

I have been seeing some old folks and some house helps pushing these trolleys along the road - definitely already out of the supermarket's allowed usage vicinity... and I was thinking, what on earth? Perhaps a lax policy on misuse, or simply an inconsideration on the perpetrators' part? Are they even aware of it?

---------------------------------------
Sheer laziness and inconvenience. A survey by supermarket chain NTUC FairPrice found these were the two reasons why customers do not return shopping trolleys after using them. The result: Some 200 trolleys go missing each month, with 2,403 lost last year.

This has led to a needless $150,000 bill in replacement and repair costs for FairPrice each year - not to mention the more-than-10 retail assistants deployed each day just to collect trolleys dumped by inconsiderate shoppers.

FairPrice is now working with the Singapore Kindness Movement to educate shoppers to reverse this trend. EVELYN CHOO
---------------------------------------

From TODAY, Thursday, 11-Feb-2010

The Truth Shall Set You Free

Image via Wikipedia

Then said Jesus to those Jews which believed on Him, If ye continue in my word, [then] are ye my disciples indeed; And ye shall know the truth, and the truth shall make you free.
-- John 8:31-32
----------

Since last year, I was already eyeing many of the dSLR cameras on display, and I would sometimes pass by the electrical shop on my way home to spend a couple of minutes getting a close look, asking a question or two, a hands-on, a familiarization of the units, a hold, a touch, a feel - something that would help me make the pick.

When I'm in the office and I happen to sneak in some free time, I would browse the web to see specs, ads, brochures, and reviews. A month or two, and I arrived at a conclusion. So I bought my unit. And since I don't have that instant money, being an ordinary man that I am, I was glad that my request to a gracious bank to have my credit limit reviewed and increased was approved. That gave me the financial support to make the purchase on a 0% interest-free installment plan.

The manual was thick. And even when I was able to read through from cover to cover, that didn't make me an expert on my camera immediately. The thing is, while I was doing my online surfing for any information to help me and assist me, I was also picking up some books from the library, and buying also some books on sale - all about photography and dSLRs.

But then again, even after amassing (sounds like it's a ton already, not yet) a handful of useful information, that still didn't make me an expert photographer, not the least the skilful use of my camera.

What is the point of all that I am saying?

The truth shall set you free.

Well, knowing the truth is one thing. Living out and practicing the truth is another. In fact, it is the latter that is of more importance, more weight. We usually know something by reading about it, or by hearing about it. But to live out something from a very young age without even knowing what it is called, is a very different contrast of the same light.

Those who live by the law, though they don't have the Law that is the meaning of it. We may be practicing codes and precepts without necessarily calling these codes and precepts, and we pass them on to our descendants, as our ascendants passed them down to us. Thus, we assure the continuity of the practice of these "codes and precepts", even if we don't teach them as such.

Back to the camera, and to the truth.

All of the authors insisted on one thing, one very important thing: start shooting, start taking photographs. That is the only way that you will become a photographer instead of simply taking pictures. Then and only then will your photographs be a distinct, remarkable work of photographic art.

How does it relate altogether now?

The camera manual tells of the many buttons and dials and switches, and the many responses and activities that happen with each twitch and turn. As the photographer, you will learn the skills and acquire the knowledge as time passes, and the time will come that you will have already attained the necessary skill and techniques to be able to immediately decide what setting to use - and why.

That simply tells that to become a good photographer, you will have to move from reading the manual, knowing the manual, but knowing the camera itself, so that you will be able to make full use of the camera's potential. This will make way to your becoming the best photographer that you can be.

As with people, our manual is the Bible, and it tells of the many buttons and dials and switches that makes us humans, and how best we can live our lives. Therefore, our Maker did not intend for the Bible to be simple read, but to be lived out. How else would you be a skilful craftsman, but to be practicing and excelling in your trade? In the same way, how would God make us become the best man or woman of faith? By turning our knobs of attention to make us focus on others. To switch our internal interests to the interests of others. To decrease or exposure to worldly things. To open up our aperture to let in more of His light. To adjust our shutter speed as he deem fit, and lowering down our ISO sensitivity when we have to remain open to His many workings, capturing them in our mental picture on one single block. These are some, and just to name a few.

Just like me, a starting photographer, I will have to start tinkling with the many settings that can be achieved with the dials, buttons and switches, that I may know when to use them best.

As for God, He has to start making us "practice" our many characteristics and traits, and the Christlike character that He gave us when we became part of His family, that we may be 'free' to them, to the best, when the opportune time comes.

Office Stress 4

Ever been stressed in the office? See this video... 4th one

Office Stress 3

Ever been stressed in the office? See this video... 3rd one

Office Stress 2

Ever been stressed in the office? See this video... 2nd one

Office Stress 1

Ever been stressed in the office? See this video...

A family that cooks together

Da Paolo's continued success can still be found unsurprisingly close to home

DON MENDOZA, donm@mediacorp.com.sg

IT ALL began 20 years ago, with a humble yet emphatically elegant trattoria on Tanjong Pagar.

Nestled a few stones' throw from the heart of the city, Trattoria Da Paolo, then, was one of only a handful of authentic Italian eateries on the island — an astonishing fact, when you consider our protracted (at least as far back as this 38-year-old can recall) and rather curious obsession with Italian food.

Capitalising on its strengths in this vastly popular cuisine, the casual start-up by executive chef Paola Scarpa and his wife Judie has since diversified and grown into a gourmet dynasty of sorts, comprising no less than 10 food and beverage enterprises.

Clearly, chef Paolo can't be at all restaurants at one time, but he is still king of his kitchens, ensuring the standards he has worked hard to attain. His son Andrea is now also a chef and, like his dad, thrives on hard physical work, his mum Judie proudly declared.

The 22-year-old graduated top of his class at a renowned culinary academy in Parma and is currently garnering experience in Europe at leading Italian restaurants, before he returns home to help run the family business.

Call it what you want, but surviving our fickle — though not always discerning — palates and two of our country's worst economic storms, and coming away as a leading brand name in Italian fine foods is no mean feat.

In late-June, the opening of Da Paolo Group's latest Gastronomia outfit (its fifth gourmet store, at Marina Bay) will aim to lay proof of its continued success.

"There is always hay to be made," Judie said. "We also believe that in this current economic gloom, our products are extremely attractive to professionals working and living in the vicinity."

Enjoying such high quality food at a restaurant, she explained, can be a relatively expensive affair. "But these cost only a fraction at a gourmet cum eat-in concept store."

Okay, so its new mushroom with taleggio cheese sandwich ($10) I sampled can't compare to the homemade egg pasta filled with braised veal in veal jus ($24, at Da Paolo's Il Giardino on Bukit Timah Road). But that's not the point, is it?

While they are called sandwiches, they aren't quite what many delis would serve. Premium ingredients aside, the freshly baked country bread I selected for my sandwich also flaunted a freshness I could actually taste.

Despite its modern-minimalist facade, the new Gastronomia outlet will be taking the same unpretentious approach to fine dining — that is, serving fine foods without the prudish peculiarities of a meal at a fine-diner.

And, unlike its other outlets, it will be serving new pasta dishes whipped up a la minute — these will average $12 to $15 per serving. There will also be new salads and Italian wines sold by the glass, alongside the usual staple of desserts. The lemon tart ($8) that I often have, is just the generously portioned, nicely sweet and sour delight I would go for after a light savoury meal.

But how is this thriving family business planning to keep up with Singapore's continually changing culinary landscape? By "keeping it together in the family", of course.

Daughter Francesca, 26 (left, with dad, Paolo), is now one of the group's directors. "She has ambitions to bring the business to the next level, so it was a natural progression," Judie explained.

"She also felt that it was her duty to relieve her parents of the day to day running, so that we can slow down and enjoy the fruits of our labour."

Da Paolo Gastronomia is scheduled to open in the third week of June at The Sail (#01-15 Tower 2).

From TODAYOnline.com; see the source article here.

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Just me and my girl

36 hours alone with my16-month-old daughter

Nick Duerden, xtra@mediacorp.com.sg

ELENA looks skittish, almost frisky. Odd. "I bought one," she says. "One what?" I ask. "A pregnancy testing kit."

She strides to the toilet, pees, flushes and comes back into the living room, the radioactive stick held tightly in her hand.

"And?" I ask.

"You're going to be a father."

I am not proud of my reaction. I place my head between my knees, as if in an aeroplane about to crash, and the room spins. A strong wave of nausea reaches my throat and I open my mouth, tongue exposed, to vomit. An empty wretch. I burst into howling tears.

"I was hoping for a better reaction," says Elena.

Nine months later, the mother of my child has her legs in stirrups. In the midwife's hands is a baby — mine.

From the baby comes a noise: A sigh, a weary grunt. It is then placed into my hands and I'm told to take the six steps back towards my girlfriend. Elena takes it from me and holds it against her breast. We look from one another to it, and back again.

"Happy?" asks one of the midwives. Truthfully? I have absolutely no idea.

It is 7am on a blazing Saturday morning when Elena leaves me fully alone with our daughter for the first time. She is going to a hen party in Dublin and will be gone 36 hours, promoting me to sole parent. I'll be fine, she tells me. Of course I will. Amaya is 16 months old now, walking and almost talking, a daily wonder to me. Parenthood has finally become fun.

A quarter of an hour later comes the familiar staccato cry from Amaya's room. I bound out of bed with an enthusiasm that scarcely represents my usual morning self, cross the landing in three steps and burst into her room. She is standing up, wailing from what she considers unforgivable inattention, but breaks into a sunshine smile at the sight of me. This bodes well.

We look down into the garden and she points to one corner with mounting excitement. There, we see a mother fox and her six cubs, tiny and gorgeous, the colour of autumn and full of the bounce of new life.

We are captivated by the sight until, after 10 minutes, Amaya wants to get down and do something else. I place her on the floor and stay by the window to watch the mother fox tending its young. From behind me, I hear a noise, the sound of choking.

I turn around and see my daughter still on the floor, her face now a bright and urgent purple, mouth gaping. Her eyes are huge with panic, and she is gesturing at her chest. I drop to the floor and begin to pat her back, gently at first, then harder. Nothing. I have no idea what I am supposed to do, and for several painful moments I draw a complete blank. She continues pointing.

I tilt her head back and look inside her mouth to see that something large and yellow has become wedged at the opening of her throat. It is half of the plastic casing of a Kinder Egg toy, slippery with saliva. It slides out with merciful ease.

Amaya is now breathing freely. She pants like a dog. She clambers on to my lap and hugs me tightly, pressing her hot body against mine. She has never done this before, and I hug her back with equal force, an avalanche of guilt mixing with overwhelming relief.

For the remainder of the day, I am a model parent. I feed Amaya, play with her, keep the television off. I push her high on the swings, accompany her on the roundabout till we very nearly see my Japanese takeaway from last night again, and help her up and down the slide until the sun sets.

At 8pm, she is lying in her cot with only the light from the rotating musical mobile keeping the room from total darkness. In the shadows, her eyes find mine and lock on. Tears flood my eyes.

I sit on the floor by the bars of the cot and allow her to fall asleep with my finger in her grasp, setting an unwise precedent for the nights to come, but right now I don't care. I just want to be right here alongside her, to draw out the moment for as long as I can.

Elena arrives home, finally. As my wife bends down to kiss me, she sees tears streaming down my cheeks. Instantly, she panics: "What is it? Is it Amaya? What happened? What have you done?"

I shake my head, smiling. "I think maybe my daughter loves me," I say.

She looks at me, confused. "And you've only just realised?" THE GUARDIAN

WEEKENDXTRA

From TODAYOnline.com; see the source article here.

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A family that cooks together

How about this one for a family matter… and a family business at that?

----------

By Don Mendoza, TODAY | Posted: 30 May 2009 0731 hrs

SINGAPORE: It all began 20 years ago, with a humble yet emphatically elegant trattoria on Tanjong Pagar.

Nestled a few stones’ throw from the heart of the city, Trattoria Da Paolo, then, was one of only a handful of authentic Italian eateries on the island — an astonishing fact, when you consider our protracted (at least as far back as this 38-year-old can recall) and rather curious obsession with Italian food.

Capitalising on its strengths in this vastly popular cuisine, the casual start-up by executive chef Paola Scarpa and his wife Judie has since diversified and grown into a gourmet dynasty of sorts, comprising no less than 10 food and beverage enterprises.

Clearly, chef Paolo can’t be at all restaurants at one time, but he is still king of his kitchens, ensuring the standards he has worked hard to attain. His son Andrea is now also a chef and, like his dad, thrives on hard physical work, his mum Judie proudly declared.

The 22-year-old graduated top of his class at a renowned culinary academy in Parma and is currently garnering experience in Europe at leading Italian restaurants, before he returns home to help run the family business.

Call it what you want, but surviving our fickle — though not always discerning — palates and two of our country’s worst economic storms, and coming away as a leading brand name in Italian fine foods is no mean feat.

In late-June, the opening of Da Paolo Group’s latest Gastronomia outfit (its fifth gourmet store, at Marina Bay) will aim to lay proof of its continued success.

“There is always hay to be made,” Judie said. “We also believe that in this current economic gloom, our products are extremely attractive to professionals working and living in the vicinity.”

Enjoying such high quality food at a restaurant, she explained, can be a relatively expensive affair. “But these cost only a fraction at a gourmet cum eat-in concept store.”

Okay, so its new mushroom with taleggio cheese sandwich (S$10) I sampled can’t compare to the homemade egg pasta filled with braised veal in veal jus (S$24, at Da Paolo’s Il Giardino on Bukit Timah Road). But that’s not the point, is it?

While they are called sandwiches, they aren’t quite what many delis would serve. Premium ingredients aside, the freshly baked country bread I selected for my sandwich also flaunted a freshness I could actually taste.

Despite its modern-minimalist facade, the new Gastronomia outlet will be taking the same unpretentious approach to fine dining — that is, serving fine foods without the prudish peculiarities of a meal at a fine-diner.

And, unlike its other outlets, it will be serving new pasta dishes whipped up a la minute — these will average S$12 to S$15 per serving. There will also be new salads and Italian wines sold by the glass, alongside the usual staple of desserts. The lemon tart (S$8) that I often have is just the generously portioned, nicely sweet and sour delight I would go for after a light savoury meal.

But how is this thriving family business planning to keep up with Singapore’s continually changing culinary landscape? By “keeping it together in the family”, of course.

Daughter Francesca, 26, is now one of the group’s directors. “She has ambitions to bring the business to the next level, so it was a natural progression,” Judie explained.

“She also felt that it was her duty to relieve her parents of the day to day running, so that we can slow down and enjoy the fruits of our labour.”

Da Paolo Gastronomia is scheduled to open in the third week of June at The Sail (#01-15 Tower 2).

- TODAY/ yt

From ChannelNewsAsia.com; see the source article here.

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Overly Generous… to one’s self?

I found this striking thought about being generous to others, and more so, to one’s self… self-indulgence? May we not fall into this bondage… please God.

-----

“An upscale London department store launched a new gift card with the slogan, “The Gift of Self-Indulgence.” Throughout the store, signs, slogans, and even nametags called attention to the cards. According to one employee, sales of the gift cards during the first weeks of the promotion had been very strong, far exceeding company expectations. Generosity may prompt a person to give a luxurious gift to someone special, but too often we find it easier to purchase what we want for ourselves.”

-----

From Our Daily Bread, “The Gift of Self-Indulgence”, 16-May-2009

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