Kaia’s new floor mattress

This weekend, Chris finally took Kaia’s new floor mattress/bed out of the box and let it poof up. On Saturday, she slept on it for the first time. And last night, I slept with her on the bed. I’ve been staying with her at night, at least partially, to encourage her to sleep in her own bed. Like last year, when we returned from Australia, she just wanted to sleep with us and hated being by herself. So at some point during the night, especially now that she can walk and open doors, she would creep back into our bedroom and plop herself onto her bed. Most of the time, she wouldn’t cry or whine; she’d just quietly make her way back, sliding back to our room in her sleep sack and all. Last year, she cried because she was trapped in her crib and had no way of getting out. She also couldn’t walk back then. It’s crazy how times have changed. Now, she is mobile and goes pretty much everywhere she wants. We’ve even had to bolt the front door to ensure she doesn’t escape the apartment.

We’re hoping that after a few more nights, I can sneak out of her bedroom and have her sleep alone. While I tried this a few times last week, she somehow managed, for a few nights, to sneak her way back in shortly after I left. Toddlers are more all knowing than we want to admit; even when they appear to be fast asleep, they always have at least half an eye on us. Sneaky, sneaky!

Toddler role play – when your toddler says exactly what you say, but to her stuffies

On Friday night, it was a bit brutal putting Kaia to sleep. After reading half a dozen books, she still refused to go to bed. One and a half hours later, she still refused to sleep and just wanted to sit up and read, read, read. After a while, I just took all her books away, turned off the light, and laid there. She proceeded to “take a break” while sitting with her stuffed animals on her toddler bed (where she NEVER sleeps), and she started talking to each of them, one by one. There’s Winnie the Pooh, Marilyn the pink birthday bear, Henry the rabbit, and a kangaroo (still nameless). This is how the conversation goes, with her playing both herself and each of the stuffies:

Kaia: Pooh! Pooh! Time to sleep!

Kaia (as Pooh): No! No, I don’t wanna!

Kaia: You have to sleep! Lie down! Lie down right now!

Kaia (as Pooh): No, no, no! I take a break!

Kaia: Marilyn, time to sleep!

Kaia (as Marilyn): No, I don’t like it!

Kaia: Lie down right now! (pushes Marilyn down into a lying position)

Kaia: Henry! You wanna read?

Kaia (as Henry): No, no, no! I don’t wanna!

It was extremely adorable to watch and listen to this role play. I found it hilarious that she was bossing each of them around, probably like how she hears Chris and me boss her around, and she still wanted them to “take a break.” It’s hard being a toddler: you rarely have choices, and someone’s always forcing you to do stuff on their schedule, not yours. But it’s all a part of growing up. One day, she will be able to make her own decisions… and that will be its own level of craziness to me.

“Wanna take a break”

This morning, I was enjoying a hot cup of Hong Kong milk tea that I’d made for Chris and me when Kaia came up to me and kept peering into my steaming cup. Usually, she knows when I am drinking tea and says, “mummy tea,” but this time, she said, “Want some? Want some tea?” I’m trying to keep her away from caffeine for as long as possible, so I told her that this was mummy’s tea and that Kaia couldn’t have any. She proceeded to have a bit of a tantrum and yelled that she still wanted some, but I told her that instead, she could have water or milk (this didn’t go over very well). She continued her tantrum but then suddenly quieted down and stopped. She then went to the corner of the room, laid down on the floor with her butt sticking up high in the sky, and said, “Wanna take a break. Take a break.” She laid there quietly for some time, and we just observed her and quietly chuckled.

I’m guessing, based on how I’ve seen her teacher at school interact with the kids, that this is how her teacher helps the kids regulate their emotions. She manages their tantrums and “big feelings” with suggesting to “take a break” from the world and just be one with one’s feelings, quietly moving away from everyone and being by oneself. Kaia’s already done this a number of times just this Saturday, and it actually seems to be self-calming. After she gets up from her face-down position on the floor, wherever she is, she seems to go back to her usual happy self.

Well, I can get behind this. Regulating emotions is a huge part of toddlerhood, so if this helps her navigate her big feelings, then I am all for it (and also, all for less tantrums, especially screaming high pitched ones!).

Mandarin Chinese private immersion school right in our neighborhood

This morning, we attended a private school program orientation for 2s through 8th grade in our neighborhood. The biggest selling point of this school is that it’s a full immersion program for either Mandarin Chinese or Spanish. I had passed it multiple times during weekend walks in the neighborhood, attempting to get Kaia to fall asleep in her stroller, and so today they hosted an open house. It really was a real school “open house” in the sense that not only did the principal and multiple staff members present and participate, but they even had guest parents (who participate in the parent association) and guest students speak about why their program was so special. And yes, they even had refreshments. The orientation in the gym was about an hour long, and after it concluded, we were whisked onto a 30-minute school tour, one for Spanish immersion, and one for Mandarin immersion. 

It was hard not to be impressed with the school after all the other daycare/school tours we have done, but it felt unfair to compare given the others I had attended were fully just daycares or public schools. The presentations were very comprehensive and well put together. The biggest differentiator with this immersion program is that up to age 3, the kids are 100 percent immersed in Mandarin/Spanish; from ages 3-5, they have instruction in Mandarin/Spanish 90 percent of the time, and it starts going down to 80 percent and then 70 percent in subsequent years as they get into higher elementary/middle school years. No pinyin is taught until second grade for Mandarin, since pinyin is obviously not used for native speakers – I was pretty (pleasantly) surprised to learn this during the tour. It’s mainly introduced to allow the students to use Chromebooks to type Chinese (using pinyin to indicate which characters you want to use). Both Chinese/English are on the walls, so it’s not just spoken that’s constantly reinforced like in the immersion school we saw in Chinatown, but it’s also the written that is emphasized everywhere. From a language enrichment/immersion standpoint, I’d never heard of any program that quite “immersed” children into the “target language” like this. And well, as they said during their presentation, theirs was the only program in the city (if not the country) that approaches language learning in this way. 

And, as you would imagine, the tuition is NOT cheap. The annual tuition is only for the school year, so from September through June. For summer programs, this, of course, would be extra (and would only go until 3pm; if you want “after care,” you will also need to pay for that… because you have to pay… for everything). Well, if you want nice things… 

Chinese public immersion preschools in Manhattan

This morning, we did a couple tours of 3-4K schools in the Manhattan Chinatown area, one of which is a Mandarin Chinese immersion program that is also part of the Universal Pre-K program in New York City. The class is taught in English and in Mandarin, with emphasis on verbal Chinese communication (listening and speaking). In the afterschool component of the program if you opt in, the teachers support and teach children how to write in beginner-level Mandarin Chinese. I loved looking at the walls and seeing all the activities and art projects these young kids did in Chinese. Given the season, they made Valentines for their mothers and fathers in Chinese, did some painting and paper craft projects to depict spring (春 chun) in Chinese, and also decorated dragons for the Lunar New Year / Year of the Dragon. From the book shelf, it also looks like they get story time in both English and Chinese, as well, and sing Chinese nursery rhymes and songs. I will say that I was a little surprised there was far more English than Chinese on the walls, but it sounds like given this is all public/DOE run, they had to comply by those standards.

In an ideal world, Kaia would be fully bilingual; hell, I would be fully bilingual, too. Looking back, I always wish that I was put in an immersion program like this one where I was exposed to both culture and language from a young age. I got plenty of exposure to culture given I grew up with my grandma and followed all her traditions, plus our schools were very progressive and proactively taught us about Lunar New Year, along with other cultural traditions of other countries. I was exposed to Toisan and Cantonese through my grandma and my relatives, but I didn’t learn Mandarin until I was in college, and that learning was fully my choice. In some ways, it does make me a bit sad that Kaia will be very unlikely to know or understand any Cantonese or Toisan at all; those are actually my father tongue languages, not Mandarin. Though language does evolve, understanding a language is not just simply understanding a language: knowing a second language also exposes you to cultural nuances that you cannot simply know just by exposure to cultural traditions. Chinese is notorious (and famous) for its endless idioms and word plays, and understanding them brings you closer to understanding the culture itself better.

The 3K applications are due on March 1. Who knows if Kaia will place anywhere at all, much less a Mandarin immersion program. But I do know that the ideal situation would be if she had consistent Chinese language exposure outside of my barely-basic Mandarin skills.

Kaia eats through a banana peel

This evening, Kaia had a decent dinner, and oddly, she rejected any fruit we offered her at the end. She didn’t want blueberries or mandarins that we suggested. So we cleaned her up and let her play a bit before bedtime. As I was washing some dishes at the sink, Kaia kept pointing at the fruit bowl on the counter, specifically calling out the bananas on it. “Banana! Banana!” she yelled a few times.

I wasn’t sure I wanted to give it to her. The last several times she asked to eat a banana and I opened them for her, she refused to take even a single bite. But this time, I decided to just hand her the banana whole and see what she would do. Well, one minute later, she had bitten through the banana peel into the flesh and was chewing away at the entire fruit. A fat bite of the peel was sitting on my kitchen floor, and she happily chomped away at the whole banana, completely unaware of how strange this behavior actually was.

Well, I guess that was a sign that she really did want to eat the banana. So I went ahead and peeled it and let her eat it, holding the banana from the base peel. In the end, it was quite miraculous: she’d actually eaten about 90 percent of the entire banana, which was a decent size. She left me about one bite that she didn’t want anymore and handed it back.

This reminded me of the time about one year ago when she was a young toddler/big baby, and she asked for a mandarin, but I was multitasking and trying to get something else cleaned. So I had handed her the mandarin whole and asked her to wait until I finished cleaning something on the counter. Two minutes later, she had chewed through the mandarin skin and gotten to the segments. I took a picture of the fruit looking totally mauled, like it was attacked by an animal. It would serve as a way to remember how cute my baby was when she didn’t want to wait for me to peel her fruit.

Leftover ingredients never go to waste in our house

After our Lunar New Year lunch, while we certainly had far more leftover food than I initially imagined, we also had some leftover raw ingredients that I needed to use up soon. Some of these things included an extra king oyster mushroom, chives, sweetened condensed milk, and six egg yolks. In the past when I used egg whites in different desserts or soups, I usually used the remaining egg yolks to make a chocolate mousse or something related. But I didn’t have any chocolate or cocoa powder this time, which led me to look at what else I had on hand: brown sugar that was hardening, plus several lemons. I decided to make something I’d always wanted to try out, but never did: lemon curd! Lemon curd is one of those indulgent spreads that is used on scones and muffins, but people rarely think to make at home, though it’s actually quite simple. Lemon curd only requires four ingredients (sugar, fresh lemon juice, egg yolks, and butter), some stirring on the stove, and then straining. The straining will take the longest if you want to be very careful about straining out any egg bits that may have curdled, but once that is done, you will have a decadent spread for toast, muffins, scones, or just to eat straight from a spoon. When I was done making this yesterday afternoon, I couldn’t stop marveling over how delicious and fancy it tasted, yet it took very little time or effort (other than the straining).

I used the remaining king oyster mushroom in a quick and easy sugar snap pea stir fry that Kaia enjoyed as part of her dinner yesterday. And for the sweetened condensed milk, since it has a long refrigerated life, I decided to gradually use it up in some homemade Hong Kong style milk tea. Before yesterday, I actually had no idea how Hong Kong style milk tea was made. You boil water, add your tea leaves, boil again, then simmer/steep for 15-20 minutes, then strain. To finish and serve, you add whole/evaporated milk and a little sweetened condensed milk per cup. If you don’t like strong tea, you will NOT enjoy Hong Kong style milk tea! It uses an insane amount of tea, which is why you get such a caffeine jolt after having a cup, and the tea most typically used is Ceylon tea (that’s right: I used my DILMAH!). While the typical cup of black tea will use one teaspoon of tea to one cup (240ml) of liquid, Hong Kong style milk tea requires FIVE teaspoons per cup of hot water, with about 1/3 cup of milk added. I didn’t have evaporated milk (which is usually used, and far richer than whole milk since it’s literally evaporated down), so I used regular whole cow milk with a teaspoon per cup of sweetened condensed milk. I had just over a cup-size serving, and it’s evening time now, and I am still feeling the effects of this caffeine!

No waste in our house. 🙂

Mian, mian! (Noodle, noodle!)

Even when you aren’t aware, babies and toddlers are constantly taking in all the information around them, from your words (in whatever language) to your facial expressions to your actions. These tiny humans really are little sponges. That’s why as their parents, it is our job to try to do as much as possible to teach them, whether it’s with language or through our actions. They will do as we do, not do as we say, as every parent so wisely knows. Today, we all had the day off as it was President’s Day, and we went out for ramen in the neighborhood and went to a playground afterwards with Kaia. At the ramen shop, as Kaia was getting reunited with her beloved noodles once again, I asked her what these were while Chris started swinging them in the air from his chopsticks. Instead of responding in English with noodles, she let out a little giggle and grinned, exclaiming, “Mian! Mian!” She was saying noodles in Chinese. My heart almost burst.

Even when I don’t think she’s paying attention or listening to me, she actually is. And it’s in these moments when it’s evident. It reminded me of the time when I was patting her dry after a bath on the bathroom floor while she wiggled around on top of her towel, and out of nowhere, she started singing the “Lao Shu Ai Da Mi / Mouse Love Big Rice” Mandarin song chorus that I realized she was always listening when I was singing to her. She sang it with the right tune and almost all the right words. She was really paying attention and taking it all in.

She also has her very affectionate moments after refusing hugs and kisses when I ask for them, whether in English or Chinese. While I was stir frying sugar snap peas with king oyster mushrooms this late afternoon, she came over and insisted that I hold her up because she wanted to see the stove action. I held her up to see, and she said she wanted some snap peas and mushrooms. When I tried to put her down to scoop out the stir-fry from the pan, she insisted I hold and hug her as she nestled her face into my neck. I couldn’t help but think it was so sweet, so I stopped what I was doing and just sat with her on the kitchen floor, hugging her close. These are the moments, I thought. I have to embrace them while I can because one day, they will be no more, as she will be all grown up and running away from me.

Taro sago dessert soup – a good gateway dessert for littles

For our Lunar New Year lunch on Saturday, I originally wanted to go *all* out and do two desserts: one would be the simple taro sago dessert soup (芋香椰汁西米露/Yù xiāng yē zhī xī mǐ lù), which would be easy to make; the second would be the more challenging tang yuan, or black sesame glutinous rice balls in brown sugar-ginger soup. After having several of my dough balls get completely crumply and destroyed a few nights ago (I hadn’t made this in ages, so I was out of practice with how to properly roll the glutinous rice flour dough), I decided to forgo the tang yuan finicky mess and go with the taro sago dessert soup, which even a young child could make.

Taro sago dessert soup was one of my favorite Chinese desserts growing up. When we used to have big family meals with my cousins, aunt, uncle, and grandma, the banquet-style table would always be filled with endless and sumptuous seafood, meat, and vegetable dishes. Looking back, I realize that I took it all for granted, as we never have meals with this much variety now at all. At the end of the huge meal, there was usually a complimentary dessert soup, usually in the form of red bean. While I did enjoy sweet red bean soup growing up, it was not my favorite. I was always pleasantly surprised when the massive bowl of dessert soup would come out, and the waiter would ladle out steaming hot bowls of taro sago soup. It was always this pale purple color with small chunks of taro and tiny translucent tapioca balls bobbing up and down. The soup had a hint of coconut milk flavor and just enough sweetness to let you know this was certainly dessert. I never realized then how easy it was to make this soup at home with just a handful of ingredients.

So I made it for Saturday, and it was very well received; several guests had a second helping. Yet we still have quite a bit left over since the recipe made a very, very large batch. So while eating it tonight, I offered Kaia some. She initially rejected it, but gradually grew envious the more she saw me spoon it into my mouth. So she came closer and asked to “try some.” I gave her a small spoonful; she ate some and made a face, ran away, then tentatively came back to me to ask for “more?” She proceeded to have about a quarter of my small bowl of taro sago soup and clearly loved it, constantly repeating “taro yummy, taro yummy.”

I thought more about (East) Asian desserts, and I also thought about Chris (and many people who think like him) and criticize them, saying that East Asian countries like China and Japan don’t know how to do dessert well, and “that’s why they put shit like red bean” in their desserts. But I actually think this thought is flawed. East Asians thought about putting legumes, seeds, and roots like red bean, black sesame, and taro in desserts; from a health perspective, this should be embraced, because you’re not only having a sweet and indulgent treat, but combining it with something that will nourish your body. Who is to say that something like sesame or beans should be used in only savory applications? Why put arbitrary limits on different types of raw ingredients? With these raw ingredients, East Asians pair them with just enough sweetness so that your teeth don’t ache after, but your belly still gets a sweet hit. And that’s actually a great way to introduce sweets to young children like Kaia, especially as we want to limit their sugar intake but still not feel like they’re being left out of sweet treats. Kaia can be indulged with a dessert with a small amount of sugar, yet still have something healthful that her parents can feel good about. And that all sounds good to me.

Lunar New Year lunch at home: home-style banquet

When I decided to host a Lunar New Year lunch this year, it was the first time I’d done this in years, likely since 2018 or 2019, so pre-pandemic and pre-baby. We hadn’t hosted any meal here in ages, and I thought it would be fun to go all out and re-create a banquet experience of lots of different New Year’s foods for our small crowd of friends. With just 2.5 of us eating most of the time, it’s a bit overkill to make so many dishes for just a small number of people. It’s more fun when you have many, many mouths to feed. So these are my opportunities to really recreate that banquet dining experience. It took weeks of planning, three grocery shopping trips to Chinatowns, and over a week of food preparation, but it all turned out well from a taste perspective. This is what I served:

  1. West Lake beef soup – with minced beef and egg whites 
  2. Thit kho – Vietnamese caramelized braised pork ribs and eggs 
  3. Do chua – Vietnamese pickled julienned carrots and daikon 
  4. Steamed whole black sea bass with ginger and scallion
  5. Luo Han Jai / Buddha’s Delight: Stir-fried glass noodles with various vegetables, mushrooms, and tofu 
  6. Chinese sticky rice with Chinese sausage, cha siu, shiitake mushrooms, and dried scallops 
  7. Longevity noodles / yi mian, made with king oyster mushrooms, chives, and carrots 
  8. Blanched gai lan with oyster sauce 
  9. Dessert: hot taro sago dessert soup; pan fried slices of New Year’s cake (nian gao), homemade peanut sesame candy  

The thit kho and do chua were the two Vietnamese dishes I served and are meant to complement each other. The thit kho was a huge hit; everyone raved about how good it was. No one had eaten it before, which made sense: it’s usually a home-style dish that’s made by families during the Tet Lunar New Year. I’ve actually never seen it on any Vietnamese restaurant menu before. It’s amazing what magic happens when you pair the sweetness of young coconut water with the savories of pork ribs and a little fish sauce.

We had three kids in total: a near-6-year-old Ivy, an 18-month old Seneca, plus Kaia. I met my friend’s boyfriend for the first time. I handed out red Pepa Pig envelopes (hong bao) to the kiddos. Kaia got a new Chinese New Year book to add to her growing book collection. It was a fun afternoon of eating and conversation. But I would say that for me, the biggest highlight was when most people had left, and it was just us plus my friend, his wife, and their 18-month old. I was deboning the remaining fish, and both Kaia and Seneca wanted fish. So I took turns putting boneless fish in both of their mouths. Kaia got competitive and wanted more. Seneca tried to share with Kaia and hand her fish I had given Seneca; Kaia refused, saying, “No! No share!” The whole scene became like a bit of a fish-eating competition to see who could get and eat more fihs than the other. It was cute and sweet to see them not only enjoy my food, but act silly and toddler-like with each other. Kaia also proceeded to have an unprecedented amount of West Lake beef soup; her diaper was extremely, extremely wet after dinner that evening.