Kaia’s first birthday party at the new school

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Another new kid in Kaia’s kindergarten class had her birthday this last week, and her parents invited us to the birthday party today at a martial arts studio on the Upper West Side. I figured we should attend since we’re here, and because it’s the first birthday party of the year; it would be a good opportunity to get to know other parents who would inevitably be there and build a relationship with this new family. I think of this kindergarten class, it’s just Kaia and this kid Z who are new; all the other kids and their families are existing families to the school, as this school starts at 2s.

One thing that got me personally excited when I got the Paperless Post invite was that there was a mention of food I wasn’t expecting: Nigerian food. Ummmm, yes, please sign me up? We’ve enjoyed a little Nigerian food here and there in New York City, but it’s not a cuisine I am very familiar with and would love to learn more about. I subsequently found out that Z’s mom is Nigerian; her parents immigrated from Nigeria to Dallas before she was born. So they’re very connected to their roots, and I am excited for that connection because it means I get to enjoy amazing dishes as a guest at this event!

While the kids had an intense obstacle course and jumped, swung, and danced to their hearts’ content, the parents were jammed into the small front area with all the bags, gifts, shoes, and tables of food and drink laid out. But somehow we made it work; it almost forced all of us to talk more, which I was happy to do as it gave me time to get to know not just other parents at the new school, but also some parent friends of Z’s parents, who were all very kind and fun to be around. As for the food, I got to get a small fix of jollof rice, fried plantains, egusi stew (ahhhh, this was a huge highlight. The texture and flavor were so unique to me!), and fufu (such fun to eat and squish in my hands to wrap up the stew!).

The event went by quickly, in just an hour and 45 minutes. Before we knew it, we had to empty out. The kids got their goodie bags, and we had to drag them out of the place because they never want the fun to end. As predicted by Z’s parents, Kaia slept very, very well tonight.

I definitely feel a sense of community at this new school, one that was severely lacking at Kaia’s last two schools. So far, it does feel like a good place to be.

The babysitter who came with food and gifts

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To date, we’ve had really great babysitters and some flat out terrible ones. The ones that have been really reliable are the ones who are Kaia’s former daycare teachers. We already had a relationship with them from daycare, and so Kaia would not only know them already, but they’d also know her. All of them have been pretty straightforward in delivering on our asks, which are fairly simple given they’ve been with Kaia in the evenings: they play with her, change into pajamas, brush teeth, read books, pee, and go to bed by a certain time. Given the scope is so limited, it’s kind of hard to “mess” this up, especially now that Kaia is older and can speak and understand. She can also report back to us what happened in case there are incongruencies.

Tonight’s babysitter is a babysitter we sourced through my neighbor friend. She is the daughter of a former daycare teacher of theirs, and she also happens to be a Wellesley alum (ten years after me). She is Singaporean Chinese and is fully fluent/literate in Mandarin Chinese, so I saw this as an even bigger plus, as this babysitter could converse and read with Kaia in Chinese. What shocked me when she came, though, was that she brought snacks for Kaia (Icelandic yogurt and a fruit pouch), and even little gifts: a Hape coloring book, a Paw Patrol coloring book, and a Ty dragon beanie baby. She also came with about eight different books she checked out from the library based on the interests I told her Kaia had, and a set of colored pencils in case Kaia wanted to color.

The last thing I expect or want is for any babysitter to spend money on us. The whole point is that we get her time/labor in exchange for an hourly babysitter rate. So after she left, I told her to please not do this again The library books are fine, but any additional expense on her part is not. It was beyond thoughtful, though.

I wasn’t super happy that despite my notes outlining she needed to be in bed by 7:30 that Kaia pushed her bedtime until 9pm. She is the only babysitter who has gone past my stated bedtime. So I emphasized when she comes back in two weeks that bedtime has to happen by 7:30 because she needs the sleep. I can see Kaia can see this babysitter is a bit softer, and of course she’s manipulating the situation to her advantage. But I need this babysitter to be more firm, otherwise we may not be able to use her again. I do not want the Kaia gifts; I do need the firm bedtime to stay.

Parents Association involvement

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Parent Teacher Association (PTA) involvement has always been something that I was aware I’d do at some point, but when and to what extent, I was not sure. At Kaia’s current school, by default all parents are considered part of the Parent Association (I guess no teachers are involved in this). Since we are a new family, we were asked to fill out a survey before the school year began to indicate how we’d like to be involved. I said I’d be interested in volunteering time for events and also co-chairing a committee or two. I committed to co-chairing the Parent Coffee/Breakfast meetups that happen once per semester. The first one is tomorrow morning, and the second one will be in January.

This level of commitment to co-chair the Parent Coffees/Breakfasts seemed like a small commitment: it would be enough so that I’d show I was interested in some level of leadership/organization and also give me exposure to more social events. What I ended up finding out was that it was an even lower lift than I expected: all I really did was send out a few emails about volunteers to help set up, staff, and clean up the event. The second co-chair ordered the food and confirmed an admin at the school would be available to pick up and store the food order at the right temperatures. She’s also picking up bagels on her way to school tomorrow. Then, I ordered Starbucks coffee travelers and accompaniments today and will be picking them up tomorrow morning and carting them over to the party room space. I requested a reimbursement with my receipt.

Maybe next year, I will be more inclined to do something that is more involved. But this year, this seems fairly easy and straightforward to get involved with our new school community!

The roasted duck is bubbling and scenting up the house

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We are currently about 15 minutes away from a fully finished, whole roast duck. The entire house smells like a combination of five-spice blend and duck fat. I have already drained off over a cup of duck fat from the pan. From my office area, I can hear the duck’s fat bubbling off into the bottom of the roasting pan. I am eager to see how crispy my duck skin has gotten and how much of the fat has been rendered from the skin!

Assuming this is successful, I wonder if we will get lucky at our next Costco run (next month!) and score yet another reasonably priced whole duck to roast! Then I can really put my duck skills into repeat practice!

**Several hours later**

Okay, so I got the leg and thigh right: the skin was flavorful and crispy while the meat was juicy and tender. The breast is really where the challenge is. Even with two heat settings, 325 F for 75 minutes and a 425 F blast for 15 minutes, the breasts still had not rendered out enough fat to get crispy; they actually seemed annoyingly flabby. So I let the whole duck rest for about 30 minutes. Then I carved it… Okay, fine. I didn’t really carve it. I kind of butchered it and messed it up. A lot of the skin tore off. Rib bones got stuck to the breast. I am a pretty sloppy whole chicken carver, but this duck was even more challenging and frustrating! ChatGPT gave this explanation for why this was more frustrating: “Duck is trickier to carve than chicken because the breast sits tightly against a broad rib cage and the skin is thinner and more delicate. The easiest way to stop tearing it is to stop thinking of it as ‘slicing meat off the carcass’ and instead remove each breast as one whole piece first.” I guess I will have to heed that advice next time… If I decide to brave out a whole duck roasting experience again.

I still managed to have two separate and mostly in tact breast pieces with their skin on top. I took both pieces and laid them down in a hot, un-oiled carbon steel pan to render out more fat and crisp up the skin. The result was pretty good. But I have a feeling I would have done a better job if I had just carved up the duck into separate raw pieces to begin with, “confited” the legs, and seared the breasts the way we did in my duck cooking class Chris got me over three years ago. I’ll consider that for next time.

The cleanup was a little miserable to put it lightly. Duck grease got pretty much everywhere and made its way all over the stove, all the counters, on dishes that didn’t even have duck, all over the sink and faucets. Of course, it splattered in the oven, but luckily not as much as I had feared. I was able to clean most of it off easily with a mix of baking soda, soap, water, and elbow grease. I may try this one or two more times just for the experience and challenge, but I can see clearly now why duck is one of those dishes that people leave to the pros. Even if you do get it mostly right, like I did this time, the cleanup is so freaking annoying and time consuming. I am currently soaking my oven mitts now because the duck grease is caked on so badly!

The entire apartment also smells like duck fat; it doesn’t matter what room I am in. This may be okay for now, but tomorrow, I may change my mind.

A cooking challenge: whole duck

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Last autumn while at Costco, I stumbled upon a whole duck in the refrigerator section. I looked at it and realized it was quite a gem to find a WHOLE DUCK as an option, and for a bargain price of about $3.69/lb! So I decided to add it to our cart… and then was so intimidated by the thought of cooking a whole duck that I left it in the back of the freezer this entire time. The idea of cooking a whole duck has terrified me pretty much my entire cooking life.

So I finally gathered all my courage and yanked my 4.5-lb halal duck out of the back of the freezer and have been thawing it in the fridge since Saturday night. I took it out, drained it, then fully dried it. I decided I would cook it the only way I knew how to, which is Chinese-style. I created a Chinese five spice rub with my Burlap and Barrel five-spice blend (the best!), fresh minced garlic, ginger, salt, and pepper. I rubbed it all over inside and out after pricking the skin all over to allow the fat to render out during the roast. I placed it, uncovered, in our fridge to dry out. I plan to roast it tomorrow afternoon.

Am I terrified of how it will turn out? Yes. I am scared I will overcook the breasts and not achieve crispy skin. I have procrastinated on this long enough, though. And age is supposed to make me wiser, right? I kept trying to get reassurance from ChatGPT Pro, who has been telling me that while I may be a novice to cooking duck, I am certainly no novice cook. I know the usual signs of poultry doneness, whether it’s under or overcooked, etc. I just need to breathe. So tomorrow, I will do a two-temperature roasting, the first at 325 F, then the final blast at 425 F to crisp the skin. I need as many good vibes as possible to ensure I don’t smoke up the whole kitchen from all the duck fat that will be rendered; I read that it can be as much as two to three CUPS of rendered duck fat out of a single bird!! But as all my fitness app trainers have always said: if it doesn’t challenge you, then it won’t change you!

The compost worms and Kaia

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While in San Francisco and staying with my parents, Kaia loves to go out to my parents’ backyard and see my dad’s compost, specifically the worms that live and nourish the compost bin. To be frank, I am not sure what the hell my dad does with this nutrient rich compost soil he is creating, but since it gives him joy, we just have to “let them!” If it gives him joy and a reason to be, plus it keeps his mind and body occupied, then I consider it a win for all. Before we left, Kaia requested to see the worms before going to the airport. So my dad was really excited and proudly showed them to her one last time. Then last night unexpectedly, I got this text message from my dad:

“My compost worm said hi to Kaia.”

I smiled when I read this. If you don’t know my dad, then you won’t know why this message tickled me so much and warmed my heart. My dad is usually stoic, always emotionless and rarely shows any real love or affection; he just doesn’t know how. He’s spent his entire life just surviving and being deprived of any real tender care. So now that Kaia is here, she gives affection so easily that it’s like her second nature. So she happily showers it on everyone and anyone, including her Gonggong. And I’m sure it made my dad happy. So he remembered this and wanted to interact with her in this way by sending this text, which is a hundred percent out of character. This is a very playful, affectionate message, one that in a million years I would never have guessed my dad would send to me, even if it’s for my kindergarten-age daughter.

Becoming a mother has changed my life in more ways than I could count. And incredibly, it’s also even changed the way I see my dad. At the core of every person is someone who wants to be seen, recognized, and loved; this is no matter how unfeeling and stoic they may be on the outside. Maybe that’s what my dad was missing in his life all along. Now that he has someone who does this for him, loudly and unabashedly, as in, his granddaughter, something new has been awakened in him.

Teaching my child about food, how it’s grown, how to prepare it, and how to cook it

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Years ago, a friend of mine who has never been into cooking, does not like to cook, and rarely cooks, said that he found cooking to be a very dissatisfying task.

“You spend all this time and energy on cooking, and then within minutes if not seconds, it’s all gone!” he said to me. “You have nothing to show for!”

I smiled. I told him this was one of many, many reasons I found cooking so inherently satisfying. I did not want it to stay with me as a “thing” forever. I wanted to make it, enjoy the process and flavor (and hopefully the health benefits), and then be done with it and move on to the next food. Back then, I was already extremely anti-clutter, so the idea of having lots of “things” piling up in my house was absolutely not something that would bring me joy. Here’s one hobby I’ve always superficially thought about but know I’d unlikely ever get into because it would inevitably make me accumulate lots of things: pottery and ceramics. This seems fun, challenging, and therapeutic, but I don’t need endless ceramics in my house!

As with growing and harvesting your own food, cooking food makes you more connected with what you’re eating. It forces you to think more critically about what you are putting into your body and why. There’s also some creativity involved with food preparation and cooking that can be fun. As most health guidances will tell you, what you put into your body (EAT!) is a huge contributing factor to your health, more so than exercise, so if you have control over it, why would you not try to optimize for both flavor and health?

Kaia has had an interest in cooking and baking on and off since she was a baby. Many times as a baby, she’d watch me cook from her high chair. Then as she was able to stand on her step stool and be in the kitchen with me as she got bigger, she’d help me with simple tasks like stirring, folding, pouring, and simple cutting (with kid-safe knives). She’s not always interested in helping out, though, as at the end of the day, she is a child. But as of late, she’s been asking more “why” questions about food prep, and I’ve really enjoyed it. At just over 4.5 years old, she’s still very much into her vegetables, particularly her Asian greens.

“Mama, what vegetable is that?” Kaia asked this morning as I washed some red mustard greens I picked up at the Greenmarket on Friday.

“These are called red mustard greens,” I replied. “These are very good and in season!”

Kaia frowned. “I don’t want to eat red mustard greens! I want bok choy! Can you make some bok choy for me?”

“Pookster, Mama doesn’t have bok choy today,” I said to her in my stern voice. “We have red mustard greens that are very fresh, and I’m going to cook them. I can show you how to make them so you can see they are yummy. You want to see?”

“No, no no!” Kaia insisted, running away. “I want bok choy! I don’t want to try red mustard greens! I don’t like them!”

I’ve told her more times than I can count that she cannot not like something she has never had. But as per usual, she ignored me. So instead, I feigned ignorance and continued to heat up my wok.

Kaia eventually walked back over to the kitchen and got on her tippy toes to see what was in my wok. Tentatively with curious big eyes, she asked, “Can I see what you’re cooking?”

“Yes, can you go get your step stool so you can watch?” I suggested to her, as I added some oil to the hot wok.

She obediently grabbed her step stool from the bathroom, dragged it over to the front of the stove, asked me to stabilize the legs, and climbed up to watch every step of the cooking process. In minutes, the cooking was all done: we had stir fried red mustard greens flavored with garlic, a touch of soy sauce, and rice vinegar. Then came her favorite part.

“Can I taste?” Kaia asked me, smiling. “I want the stem first!”

My Kaia Pookie has always loved the stems, ever since she was a baby. So I picked out a stem with my tongs and placed it into her wide open mouth. “Oooooh, this is so delicious!” she said happily. “Can I have a leaf now, please?”

She ate a few bites of red mustard green leaves, and then I told her she had to wait until lunch time to eat more. Kaia was so happy about her red mustard greens after watching me make it.

I want Kaia to have a healthy relationship with food, and to respect how it’s grown, prepared, and cooked. One thing I say a lot to her, which she does and does not like is, “Good food takes time.” So far, I think she’s on a pretty good track.

Damaged luggage gets replaced

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After our Caribbean trip in late June/early July, our one small checked roller bag did really well from New York to Barbados, St. Lucia, Grenada, Trinidad, with a stopover in Miami on the way back to New York… and then it didn’t make it quite well from MIA to JFK. That’s basically when some luggage handler probably just thought, “Meh! I’ll just toss ’em all on; no big deal!” Welp. That one haul from MIA to JFK resulted in a dent in our hard-shelled roller bag. It was quite sad to us, especially given we just purchased this set late last year.

We never reported it, though, because it’s a small bag and it’s not like it’s unusable; it was more of a cosmetic issue. So we let it go. But then from SFO to ORD on this last trip, our medium roller bag (of the same luggage set!) got dented pretty badly on the same corner. What the hell? It’s almost like these domestic luggage handlers just do not care about carefully placing luggage on conveyer belts and not treating them like rubbish. Maybe all these “new” luggage brands are just built poorly and cheaply, and thus are not meant to be used more than a handful of times? It’s likely a combination of A and B, as sad as that is.

So I reported this luggage as damaged since it was our second time getting a dented bag with American Airlines in just the last few months. They responded right away, evaluated the photos, then offered to replace the bag from a third party luggage company they work with. The replacement is currently being sent via FedEx from some shipment center in Texas. We got the same color as the one that got damaged: rose gold. We shall see if it’s any more (or less…) durable than this last one that got damaged. Oh, and to make matters worse on that one: when trying to zip close this bag when leaving Chicago, I ripped the stupid seam because the zipper got caught on one of my packing pods. I had to ask the hotel for tape to reinforce it just in case; luckily for me, it arrived home fully in tact. So regardless, that luggage is now getting chucked! I do feel bad about more junk being tossed into a landfill somewhere, but now this bag is just unusable.

NYC ID and Union Square Greenmarket

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New York City has a whole network of farmers markets that operate all over the city throughout the year, but it’s a well known fact that the Union Square Greenmarket is its biggest. It’s at its most vibrant during the late spring to early autumn months. During the summer months, there is probably the most variety when it comes to various types of produce. All colors of the rainbow can be found here in the summer! Once upon a time while at several different companies, I was lucky to work close to Union Square and would stop by regularly. Sometimes, it was just to browse. Other times, I’d pick up things to bring home and cook with. Regardless of whether I purchased anything, I always found it fun to look at what was local and seasonal.

Given I work from home now, I don’t have much reason to be in the Union Square area that frequently anymore, but I always look forward to the chance to go back, not just for the Greenmarket, but also because I just love the area. It was where I spent the first five years of my New York City life working, so there’s some nostalgia there. It’s also got a great restaurant/bakery scene.

Plus as I learned this week, Union Square is also home to New York City’s Human Resources Administration office, where I had to go to renew my NYC ID. I was lazy with it when it expired over ten years ago and didn’t go into the office to do the renewal paperwork. Given I already had access to lots of free things that benefited Kaia through my public library card tied to Culture Pass, I decided I’d let it slide because I really did not want to go and make yet another appointment. Chris reminded me that I am losing out on all kinds of freebies by not having my NYC ID active… things I (or Kaia) would actually enjoy and get value out of that were not originally perks. Some major areas we could benefit from would be a free annual membership to the New York MoMA (which I’ve been wanting to go to again for the last six months…), Brooklyn Children’s Museum, New York Aquarium, and the Bronx Zoo. While I’ve gotten once-a-year free tickets to the Brooklyn and Manhattan Children’s Museum, it certainly wouldn’t hurt to have unlimited free access to them in a given year, as it would give more options for low cost/free play dates, especially as Kaia is slowly but surely going to age out of those museums in the next 3-4 years.

I definitely had quite the haul at the Greenmarket after my NYC ID appointment, though. Summer is still clearly here for now but ending, as pretty much every vendor had many varieties of vibrant heirloom tomatoes on offer. Corn was huge and plentiful. Endless colorful varieties of peppers were also being sold. I picked up lots of corn, several varieties of heirloom tomatoes, red mustard greens, some beautiful striped zucchinis, locally grown fat garlic, bright red leaf lettuce, a loaf of multigrain sourdough from Our Daily Bread, and a massive bouquet of basil. My haul wasn’t cheap by any definition (Chris called it “Vuittoning,” the term he uses whenever I spend money…), but I suppose a lot has changed in the last eighteen years of living in New York City. I still remember back then, I thought $4-5/lb for heirloom tomatoes seemed expensive; today, the same heirloom tomatoes are anywhere from $8-10/lb, so at least twice as much. Inflation, higher wages, and a higher cost of living contribute to all these costs going up. But at least I can feel good knowing that a) I am supporting local by eating local, b) the produce is super fresh and seasonal, and c) I know for sure that it will all taste delicious!

Wistful for the past and reflecting back on Kaia’s first words and foods

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Since Kaia started kindergarten yesterday, I suppose it’s only natural that as her mother, I have been thinking a lot about her life to date, reminiscing on past moments and fun with her. While I did look through a number of old photos and videos over the last 4.5 years, what I also did was go back to Chris’s master Google spreadsheet, detailing her feeding/eating/my pumping journey. I included a tab for her solid foods eaten up to age 14 months, as well as a tab for first words. At some point, the words got to be so many all at once that I stopped keeping track; it looks like I stopped at the 76th word. Unfortunately I don’t have dates for those. But these are some funny things I had forgotten about that happened with solid food and words:

  • After her first word “diaper” at about 10ish months, which we found hilarious, Kaia’s second word was “purple,” which is her favorite color next to pink!
  • Her fifth word, which is a vegetable, was “beets!” She still loves beets today.
  • Kaia’s first Chinese word was 面/mian (noodle)! This is very fitting for my noodle loving Pookie!
  • “Weetbix” was her 21st word; she truly is an Aussie baby!
  • Her 54st word, or phrase rather, was “Oh shit!” 🙁
  • Her first solid food, eaten within week 2 of her life, had to be prune juice because her poop was so backed up! Her next solid food was not until she was exactly 6 months old on June 10, 2022, when she was given avocado. The next day, she had both alphonso AND ataulfo mango.
  • About a month later, she had peach for the first time, which gave her a red mouth reaction. Luckily, it subsided, and the reaction never occurred again.
  • She had her first cayenne pepper AND Thai chilies on July 17, 2022, at just over seven months of age!
  • Kaia had her first durian, from Say Weee! and imported from Malaysia, on September 17, 2022 and liked it.
  • On the same day she had her first taste of durian, she also tried hibiscus and lemon verbena in herbal teas separately and seemed to enjoy.
  • The last new food I documented that she ate was just before she reached 14 months of age: this was croaker fish at BCD Tofu House in Koreatown, NYC! This was food #312!

It’s still so much fun introducing her to new foods. I hope my sweet baby always stays this open-minded with cultures and foods.