哈哈!沒想到今天早上po的照片可以讓大家吵得這麼快樂!我拿出手機拍兒子第一天升小二,搞到變成討論書包、語言。我們太愛你們了,大家都對我們的FB這麼熱情。我來解釋一下。
1. 我每次po都用中英文雙語寫。我也提醒詠嫻要多寫中文。我英文可以一分鐘打60個字,中文打6個!!超慢的,但是我們還是要練。然後我早上寫“開學了”我以為是中文。對不起。哈哈;)加上國外的粉絲有超過3萬所以英文也要用。
2. 其實背書包這件事我跟詠嫻都討論過。我小時候都自己背但是我的書包到國一才跟Ryder現在小二的這麼重。最近美國有很多報道關於背書包應為小朋友都開學了。但是我看的都是英文,一定也有同樣的中文報道。http://thechart.blogs.cnn.com/…/heavy-backpacks-can-trigge…/
http://usgovinfo.about.com/…/consumerawa…/a/backpacktips.htm
重點是小朋友背包的重量應該最多是他們體重的15%。長期背以後很有可能會有問題。Ryder 22公斤,他的背包4.5公斤有時候超過5公斤!那是20-25%!!有沒有人可以找中文的報道?找到寄給我,我來po。
Anyway,要不要幫你小朋友背書包你們自己決定。Ryder在長高大一點我們就讓他背。Makayla會找個男生幫她背!哈哈!
謝謝大家的支持!
LOL! Didn't realize when I posted the picture this morning it would be the topic of such a passionate debate. Just wanted to capture the moment of Ryder going off to 2nd Grade. The comments became a debate about who should carry the backpack and the language of my posts. That's why we love this FB page cuz our fans are so passionate about everything. Here's our two cents.
1. When I post, I always make it bilingual and I remind Jackie the same. I can type 60 words/min in English and my Chinese comes in at a snail's pace of 6 words/min. Serious! It's taken me like an hour to write the above in Chinese. Anyway, we think it's important to write in both languages because a bulk of our fans are from Taiwan but there are thousands that live abroad. Anyway, when I posted this morning“開學了”, I really thought the three words were in Chinese. As of tonight, I still to. Contrary to a couple of people who may read it as Latin. haha! JK.
2. Now the serious part. Jackie and I actually discussed this whole backpack thing many times and there have been numerous news reports about it cuz it's back to school season. Basically it says, children's backpacks are getting heavier and long term abuse can lead to back pain and other problems. A child should carry, at most, 15% of his body weight. Well, Ryder weighs 22kg and his bag his 4.5kg and on most days it is over 5kg which is 20-25% of his weight. That's like me carrying Ryder to school everyday on my back which would be crazy.
http://thechart.blogs.cnn.com/…/heavy-backpacks-can-trigge…/
So if you want your child to carry his/her backpack, then be my guest. Everyone is free to make their own decisions. You just gotta live with them. Ryder will definitely carry his own bag when he gets a little bigger and stronger. But for now, mommy will carry it and daddy will just walk behind taking pictures. haha! Plus Makayla, I'm sure, will just find a boy to carry her bag!!!!
Good luck, and we really thank everyone for the support.
good morning picture free 在 wongnai.com Facebook 八卦
คลองสานที่เต็มไปด้วยร้านเสื้อผ้าและอาหารอย่างหนาตา ผู้คนต่างพากันข้ามเรือมาเที่ยวไม่ขาดสาย อาจจะเป็นเพียงแค่ภาพคลองสานในอดีตเท่านั้นแล้ว เพราะคลองสานในปี 2020 นั้นไร้ซึ่งผู้คนและร้านค้าที่ปล่อยร้างกว่าครึ่ง แต่อีกหนึ่งร้านที่สร้างความทรงจำให้คนอย่างมากมายอย่าง “บัวลอยคลองสาน” ✨ ยังคงยืนหยัดในวันที่ตลาดเงียบเหงา และแม้ว่าวันนี้ลูกค้าไม่หนาตาเหมือนทุกครั้ง ทำให้เรามีโอกาสได้คุยกับ “คุณพาเพลิน อยู่อ้น” หรือ “คุณเพลิน” เจ้าของร้านผู้ริเริ่มคิดสูตรบัวลอยจนกลายเป็นเมนูโปรดของคนนับไม่ถ้วน 😋
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อ่านบทความเต็ม ๆ ได้ที่ 👉🏼 https://bit.ly/38ZiRnV
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“เมื่อก่อนเราทำไม่เป็นเลย แต่น้องบอกให้ลองทำขาย เราก็ลองผิดลองถูกมาพักใหญ่ ๆ รับแป้งมาช่วงแรกทำเท่าไรก็เหม็นกลิ่นแป้ง ไม่หอมน่ากินสักที ก็เลยไปจ้างเขาโม่แป้งให้เราเป็นพิเศษวันต่อวัน จนเริ่มอยู่ตัวก็ขายมาเรื่อย ๆ แต่ก็ยังไม่ดังนะ มาดังตอนที่เราเริ่มเอาไข่เค็มมาใส่ในบัวลอย ตอนแรกคนก็กลัวมันจะคาว แต่เรานึ่งจนสุกก่อนเอามาใส่ ทำให้ไม่คาว พอคนได้ลองก็ติดใจกันเรื่อย ๆ” 🤩
จากคนล้นร้านสู่ความเงียบสุดในรอบ 30 ปี ของตลาด แต่ “บัวลอยคลองสาน” ก็ยังคงเดินหน้าต่อไป
“จริง ๆ ตลาดเราเงียบก่อนที่จะเกิดโควิด-19 อีกนะ พอมาเจอโควิด-19 ก็ยิ่งเงียบเข้าไปใหญ่ ฟื้นยากเลยทีนี้ ตอนนี้ร้านเราก็เงียบ ๆ ยังไม่กลับมาขายดีเท่าไร แต่ยังไงเราก็ยืนยันจะขายตรงนี้แหละ ได้ดีก็ตรงนี้ ถ้าจะรอดไม่รอดก็ขอให้ตรงนี้เป็นตัวตัดสินเอา”
และแม้จะเงียบเหงา แต่ก็ขอสู้ด้วยความหลากหลายที่อัดแน่นในถ้วยเล็ก ๆ ตักไปคำไหนก็เจอแต่เครื่องเต็มไปหมด ไม่มีหมกเม็ด 🤤
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“ในหนึ่งถ้วยของเราจะมีบัวลอยอยู่ 7 สี 🌈 ทุกสีมาจากธรรมชาติให้รสแตกต่างกัน เช่นสีจากแครอท มันม่วง ใบเตย หรือแม้กระทั่ง บีทรูท นอกจากนั้นก็มีแห้ว เผือก และข้าวโพดใส่ให้ด้วย บางคนอยากเพิ่มความเค็ม ทางร้านเราก็มีหัวกะทิไว้ให้ลูกค้าเติม จะใส่ไข่เค็มไข่หวานเราก็มีให้เลือก คิดว่าครบรสสุดแล้วในหนึ่งถ้วย” 😋
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หลังจากโดนยั่วน้ำลายจากลูกค้าที่ดูกินอย่างอิ่มเอมแล้ว ก็มาถึงคิวเราที่จะได้ลอง “บัวลอยไข่หวาน” (25 บาท) บัวลอยถ้วยเล็ก ๆ หอมกลิ่นใบเตยมาแต่ไกล รสหวานผสมเค็มกำลังดี เคี้ยวหนึ่งคำได้รสสัมผัสมากมาย เผลอแป๊บเดียวก็หมดถ้วยในพริบตา 😍
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ส่วน “บัวลอยไข่เค็ม” (30 บาท) บอกเลยว่าเกินคาดมาก ✨ รสเค็มกำลังดีของไข่ และความหนึบของไข่แดงที่นึ่งมาสุก ๆ ทำให้เพิ่มความแปลกใหม่อย่างลงตัวให้บัวลอยอย่างไม่น่าเชื่อ 👍🏼
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ช่วงนี้บัวลอยคลองสานคิวไม่ได้ยาวอย่างที่คิดแล้ว ใครอยากชิมก็สามารถแวะไปกินได้ที่ ท่าน้ำคลองสาน เดินสุดแผงอาหาร อยู่ขวามือ หรือโทร 081-697-5971 แต่หากอยากกินและอยู่ไกลไม่ต้องห่วง สั่ง LINE MAN ได้ ที่นี่ ใกล้ไกลก็ไปส่ง!
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💜 : บัวลอยไข่เค็ม (Bualoi Kaikem) ท่าน้ำคลองสาน
📍 : ซอยเจริญนคร 1, คลองต้นไทร, กทม. (ท่าน้ำคลองสาน เดินสุดแผงอาหาร อยู่ขวามือ)
📞 : โทร 081-697-5971, 0990659549
⏰ : เปิด ทุกวัน 13.00 - 19.30 น.
🛵 : สั่ง LINE MAN ได้ที่นี่! 👉🏻 https://bit.ly/396plBL
⭐️ : ดูพิกัด และ รีวิวเพิ่มเติม 👉🏻 https://www.wongnai.com/restaurants/8267gI
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#Wongnai #WongnaiBacktoLife
เริ่มต้นใช้ชีวิต New Normal ไปดัวยกันกับ Wongnai ค้นหาข้อมูลร้านอาหารจากทั่วประเทศ และ แบ่งปันรีวิวกันได้ที่แอป Wongnai ▶️ ดาวน์โหลดฟรีที่นี่ >> http://bit.ly/2U0bdn
A weave canal full of clothing and food shops. People take cuddle over the boat to travel. It may be just a picture of the past canal because the canal in 2020 is without people and shops that are left over half empty but more. One shop that creates memories for many people like ′′ Bua Loi Khlong San ′′ ✨ still stands for lonely market days. Although customers are not as thick as always, we have a chance to talk to ′′ Khun Palin, Aun ′′ or ′′ you. Enjoying ′′ The owner of the shop who invented Bua Loi recipe to become the favorite menu of countless people. 😋
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Read the full article at 👉🏼 https://bit.ly/38ZiRnV
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′′ I didn't know how to do it in the past. But my sister told me to try it. I tried it wrong. I tried it right for a while. I received the powder in the beginning. It stinks. It doesn't smell good. It's delicious. So I hired Khao Mamo Powder for I have been selling them. But it's not famous yet. It's famous when I started putting salted eggs in Bua Loi. At first, people were afraid that it would be fishy. But I steamed until it was ripe. Before putting them in the morning, it's not fishy. When Keep going ′′ 🤩
From overflowing people to the quietest in 30 years of the market. But ′′ Bua Loi Khlong San ′′ is still moving forward.
′′ In fact, our market is quiet before COVID-19 again. When we meet COVID-19, it's quieter. It's difficult to recover. Now our shop is quiet. We haven't come back to sell well. But we confirm that we confirm If you want to sell this right here, it's good. If you don't survive, I wish that this is the one who
And even if it's lonely, let's fight with the diversity that is packed in a small cup. No matter what words, there are plenty of machines. No pills. 🤤
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′′ There will be 7 Bua Loi in one cup 🌈 All natural colors, different tastes such as purple carrots, pandan leaves or even beetroot. Besides, there is taro and corn for you. Some people want to add salty. Our shop has coconut milk for customers to fill. We have salted egg, sweet egg. We have to choose from. We think that it's the best taste in one cup ′′ 😋
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After being tempted by a customer who looks full, it's our turn to try ′′ Bua Loi, Khai Wan ′′ (25 baht). Small cup of Bua Loi. Good smell of pandan leaves. It comes from far away. Sweet and salty. It's good to chew one. Words have touched so much. Just a moment, they will be sold out in a moment. 😍
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As for ′′ Bua Loi, salted egg ′′ (30 baht), I can tell that it's unexpected. ✨ The salty taste is good for eggs and sticky egg yolk. It makes it incredibly newly adds to Bua Loi 👍🏼
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At this time, Bua Loi, Khlong San, the queue is not as long as you thought. Anyone who wants to taste it, you can stop by to eat at Khlong San. Walking at the end of the food panel at the right hand side or call 081-697-5971 But if you want to eat and stay far away, do n Here, near, far, I will send you!
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💜: Salted egg Bua Loi (Bualoi Kaikem) Khlong San merengue
📍: Soi Charoen Nakhon 1, Khlong Ton Sai, Bangkok. (Khlong San merengue, walking at the end of the food panel on the right hand side)
📞: Call 081-697-5971, 0990659549
⏰: Open everyday 13.00-19.30 hrs.
🛵: Order LINE MAN here! 👉🏻 https://bit.ly/396plBL
⭐️: See More Coordinates & Reviews 👉🏻 https://www.wongnai.com/restaurants/8267gI
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#Wongnai #WongnaiBacktoLife
Start living New Normal to cuddle together with Wongnai. Find restaurant information from all over the country and share cuddle reviews at Wongnai app ▶️ Free download here >> http://bit.ly/2U0bdnTranslated
good morning picture free 在 Lee Hsien Loong Facebook 八卦
Always heartened to read of Singaporeans who help others, whether providing food to the poor like Mr Toh, or doing a something extra for our NSmen like Mr Tan (featured in ST http://bit.ly/161Yfod). There are many ways to help, and Mr Toh and Mr Tan do it the way they know best. I hope they inspire others to step out and spread this spirit of generosity. – LHL
Toh Ah Wat is 65 and runs a drinks stall at Ang Mo Kio market. He lives in a four-room flat in Yishun with two of his four children, and his wife. He takes only three days off a month. But his hard work earns him enough to be generous – any one who can’t afford a meal in the area gets a free breakfast from him – a hot drink and kaya and butter toast.
Each morning, I wake up at just before 4am, at the darkest hour. After 30 years, I don’t need light and I don’t need an alarm. Before 4.20, I am out of the flat. I need to be quick because there are people waiting by 5 am. I drive my old Mitshubishi to Ang Mo Kio. I don’t think I actually speed, but get to my stall no later than 4.40 am.
Then it’s like a race against time – boil the water, wipe down the counters, boil the cups. Heat, water, powder, milk, lights. In that order.
I need the water to be a rolling boil, and then when it’s steaming hot, it goes into the powder. This gives the best fragrance.
People tell me the ang mohs, they don’t actually boil the water until it’s 100 degrees, if it’s too hot, something happens to their coffee and it tastes funny. I’ve tried it, but it tastes funny anyway, even if they did it at the “correct temperature”. But our coffee is different you know – we have a different colour, a different flavour, composition and the powder reacts differently.
I have been roasting beans since I was 10. I don’t know chemistry but I know what I am talking about. Our coffee needs the water hot but you need to know when you take stop boiling it – just that little bit over and it’s sour.
I never did well at school, never wanted to stay in school beyond primary four. But I have a nose for coffee and for making tea. Well, tea is the hard one but I can’t tell you my secret. No matter how fast I need to make it, no matter how many people give me their orders, I carry it in my head, I don’t get it wrong.
From 5 am to 7 am, I hardly stop – people going to work, and they need breakfast fast and nourishing. I sell a basic set for $2.20 – two eggs, soft or hard boiled, kaya and of course tea or coffee. This is much cheaper than anywhere else – less than half the price you pay for those in air-con places. It’s nothing fancy but I make sure the coffee and tea are better than the usual. Each day, I sell between 70 to 100 breakfasts.
Then, from 8 am onwards, those who need a free meal come around. It’s nothing organised, just from the neighbourhood. They here, sit down, and I give them breakfast. I started doing this many years ago – because you know, as hawkers we know who are the poor people around us. When they pay, they will take the money out reluctantly, and even a $2 note is folded carefully. Some of us will say, “It’s ok, don’t have to pay.”
But actually, people have their pride. They don’t want to come to us and try for a free meal, and they are afraid because they don’t know which one can afford to give them a meal.
So, last October, I made it more formal. I went to the community centre and told them – look you must be helping lots of people. Anyone who needs a meal you tell them to come to me, and I will give them free breakfast. Just don’t come during peak hours if they can help it.
I told my wife: “We am not serving anything expensive, a few meals, surely we can treat people.” She agreed. She takes the afternoon shift – I get off at 4 pm and she takes over.
So the CC people, they made a simple printout with a picture of the breakfast and gave them to people who need a free meal. Each month, I give out about 50 free breakfasts. I didn’t set a limit for the CC, but this is the number that come to me, on the average.
I used to give eggs automatically, but some of them don’t eat it so it’s wasted – they are old and many have high cholesterol and they explain they cannot eat the eggs. So I only give when they ask for it now.
My wife says some people come in the afternoons for “breakfast” too, but it’s ok, whenever they are hungry, we will feed them. I am hoping that it will catch on among the other hawkers too, but so far, I don’t think anyone else has done it yet. But it doesn’t matter. I keep doing it and someday, others will do the same too, if they can afford it.
I usually try and sneak a lunch in at 12 noon – I eat from all my neighbours stalls, it's a big market but over the years, I’ve tried everything. My favourite now is the fish soup stall.
We all eat from one another – all pay market price but we give each other more ingredients or a special cut of meat. I usually eat within 15 minutes because the lunch crowd comes out right after 12. I have four helpers – two in the morning, and two in the afternoon – all my relatives, or my wife’s family.
After lunch, it’s breakneck speed until 3 pm. Then I can sit down and talk to my friends, drink sugar cane juice, and finally talk to the customers. After a break, I drive home, take two to three hours’ nap and drive back about 9pm. to close up.
I do all the heavy lifting – getting the beer and drinks out from the store to the stall, clear the bottles, do the clean up and close the accounts.
I fetch my wife home, have a simple meal, and we are usually in bed by 11 pm after a bit of TV. We’ve done this together for decades so we have a routine like clockwork. Except for our off days – when we can do whatever we like. We take two full off days a month, and two half days. All of them are spent with our six grand kids – two of my four kids are married.
I don’t bring them any where expensive, or buy them anything, but we have a good time, just driving around Singapore, have meals at zi char stalls, and you know, just giving them a break from their parents! When they see me, it’s like a holiday for them – “Gong gong is here!” and they go wild.The oldest is in secondary school, and the youngest are in primary school.
When they were younger, my kids always offer to help me out at the stall but I forbade them to do so. It’s a hard life and I wanted them to do well, have a better life. Now all of them have good steady jobs, which is the best reward for me.
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