Kids Show Tell

Date:  May 18, 2015

Don’t under estimate the power of “Show & Tell”.

This is where you train your kids to become daring, speak in front of the class, with something that they are very proud of making.

Since mommy is flying off to US this week, so, daddy comes in to help Kay with his homework.

Angler Fish, hmmm… what is that?

Even I don’t know what is an Angler fish.

Therefore, we google it.  

Eweee… what an ugly fish.

It is the fish with sharp teeth and a lamp on their head.

Have the kids seen it before?

Oh yeah… definitely. 

In “Finding Nemo”, Nemo’s daddy swim with Dory to find Nemo.. and they encountered some a sea monster.  

It’s an Angler Fish!

Sometime kids are funny cute human beings.  They need to see cartoons to relate it to the real thing.

So, if this creature happened to appeared in any cartoon, they will instantly remember.  If not, let’s watch the cartoon again to try to recall it.

Can the kids draw it?

The characteristics of an Angler fish is actually the big fat body, with sharp teeth and a hanging lamp/light in front of their forehead.

It can be easily drawn.

Kids will love it.

Can it be coloured?

Of course, yes!

Any colour will do.  Make sure outline the sharp teeth and a hanging lamp.

To have a better show and tell, kids will need to make their own props.

And make sure you use used chocolate box, i.e. Oreo box to make it.

Reuse - reduce & recycle.  This is what kids always learn from the pre-school, so, always you will need to strengthen the concepts.

These hinges are very useful indeed.

You don’t know when you going to use it. 

But one day, you will need it!

Father and son conceptualise this and use the hinge to make a moving mouth.

A moving mouth with sharp teeth.

Very sharp indeed.

We even make a simple Fish home for the Angler fish.  It is a cave.

It is very dark.

So, they can use their lamp in the head to light up the cave.

Very dark inside.

A very simple Angler fish.

With sharp green teeth.

with moving lamp at the forehead.

With moving tails to swim fast.

With black eye.

And a yellow fin.

This is Kay Kay’s small little props for the show and tell.

I am very sure he will have lots of things to talk about.

And this fish stay in the cave.

Very dark cave.

And when he lights up the lamp, the cave becomes brighter.

And the small little fishes will swim towards the light.

And Mr. Angler Fish will “Amb…” eat all the small little fishes with his sharp green teeth.

A 30 minutes time to do the project with the kid and make them feel good.

Feel proud.

and Feel wanting to give the show and tell.

So much to talk about.

A happy Kay.

My Third Visit to Casse Croute

Date:  June 7, 2015

Having a GOOD restaurant in your Condo (Park West) can be extremely dangerous.

Regardless of how many KGs that you have lost for the past 2 weeks, it will all come back in one night.

Let’s check out what have I eaten on my 3rd visit.  Friends wanted to try it out, so they came.  And because they knew we stayed in Park West, so, we joined in.

Wearing normal shorts and T-shirts, we showed up at the restaurant again.

This is the new “Sausages” we tasted.

the darker colour on the left side is the “duck heart” if I did not hear wrongly.  The white colour part at the center is Foie Gras.

And the green nuts is the Pistachios.

This is called “Cold” Duck Sausage with Foie Gras and Pistachios Nuts.  

Oh ya… whatever you see… most of it you can tabao (buy and bring home).

100gm of these is about $8.40

Taste very nice for every thing mix together.  It is quite unique.

Goes well with the pickles.

My friend Terry suggested that we should drink White Wine first.

This bottle is Karate Albarinho from Spain.  It is $44 on the menu.  It is very fragrance the aroma, and it goes well with the “Cold” duck.

I took a look at the Wine List, and most of the wine are good value for money.  And Terry says it is way way cheaper than drinking them in a proper fine dining restaurant.

The Gammon Ham is really nice and meaty.  After the meal, my friend takes away 300gm, and I bought 100gm for my daily breakfast.

100gm of Gammon Ham is $6.50.  It is almost 2-3 times the price of what you get from Cold Storage or NTUC Finest, but the porky meaty taste is very nice and fresh.  It is very different.

On the other side of the plate, I can’t remember what is this.  But it is nice too.  Goes well with the white wine.

It is still White Asparagus season.

Lastly, for our appetisers, this is the White Pork Sausages.  It is milky white as it is made with milk.  It is so soft when you eat it and the milky sausages goes well with the mustard.

I eat it by wrapping the Gammon Ham outside of this White Sausage.  Taste very nice for the two combinations.

This is no joke.  4 of us finished all the cold cuts and appetisers in no time.  Some left over for Melissa who comes late after his meeting with customers.

Everything we leave a small tiny bit for her.  HaHaHa.

It is time to open another wine.  This time is red.

Georges Vernay Syrah de Mirabaudie 2013.  A young Syrah that has good character.  Goes well with the Pork Cheeks and Peppercorn Tenderloin.

We ordered only 3 main dishes.  My wife actually told Patrick to stop me from ordering so much food.

This is the Braised Pork Cheeks with Tomato.  It is not on the menu I think.  

But this Pork cheeks does not taste porky at all.  In fact, I can’t tell if I eat it without knowing what it is.  

Every one thought it is a beefy dish.  But it is not beef, it is pork.

Very nice and well done.  Love it.

This dish cost $20.

This is the Beef Cheeks.

This is Braised Beef Cheeks in Red Wine with Carrots & Mushrooms.

Very nice.  Very tender.

This dish costs $18.

Don’t waste the red wine sauce for the Braised Beef Cheeks.

We later asked Patrick to cook some Penne Pasta with the red wine sauce from the Braised Beef Cheeks.  Very nice.

The Pepper Steak Caramelised Beef Tenderloin with White Peppercorn & Brandy Sauce.  200gm.  Lovely!  Lovely.

This is the third time I had this.  Medium Raw.  Very good meat.  Nice.

All goes very well with our young Syrah.  The beef from Huber’s is not cheap.  After cooking, $32 for this beef.  Very nice.

Not to forget the lovely side dishes.  

We finished almost every thing.

Oh ya, the kids already finished their Penne Pasta with Creamy mushrooms sauce.  And I told them to go home (go upstairs) and play.

This is one good thing about this restaurant within your Condo.  You can come down here and eat with your shorts and T-shirts and then, after your kids finished their food, they can go up (go home) and play.

While the adults still hang out here and chill out.

It is time to start our desserts.  

So, Patrick recommend this bottle.

A Chateau Vari Montbazillac from France.  A half bottle is $30.  

Surprisingly, it is very good.  It goes well with what we about to eat.

This is the house specialty.  YUMMY!

Choux Pastry Filled with Vanilla Ice Cream and Dark Chocolate Sauce, Almond Flakes.  $12.

We ordered 4 desserts.  And it all come in a small bottle like this.

Patrick says some students come with their pocket money saved to by the Dark Chocolate Petit Pot.  $8.  It is indeed very yummy.

My wife ordered Tiramisu, it is very nice.

And we have Cream Caramel too.

All goes well with the sweet wine.  Love it.

Yet, again, we had a very satisfactory dinner that day, before my wife fly to U.S. again.

Meanwhile, I think I forgot to show case what we ate in our second visit, where we ate with Jay & Kay’s friends from Kindergarten.

Kay is happy when he “hosted” the dinner with his friend Gwen.

This is the Gammon Ham with Pig Head Jelly something like those what you eat in Teo Chew restaurant.

The two bottle of Pork Liver Pate and the Duck Riellets.

Lamb Balls Spaghetti.

Kids steaks with shoestrings fries.

Beef Cheeks.

I am not sure what is this.  Forgot.

Peppercorn Pork Tenderloin.  Also very nice.

Pork Ribs.

For the first visit, please click below.

http://miniliew.blogspot.sg/2015/05/casse-croute-park-west-condo.html

Remember, you will need to make reservations.  :)

Next time, when James comes back from Italy, and Terrence came back from Legoland, we will be back here to try out all the menu items and those who is not on menu.

i.e. Cote du Boeuf.  Yeah.  Patrick says he can cook that just give him 2-3 days notice in advance.