We’re halfway through spring. The past month of October has been busy with a couple of festivities. Here’s a quick roundup of what we’ve been up to this past month… Moon Festival The month of October kicked off with the Chinese Moon Festival (also known as the Mooncake Festival or Lantern Festival). I retold the favourite legend The Moon Goddess using my homemade felt story kit . This year’s paper lanterns craft activity were real bona-fide lanterns which had a tea light candle holder inside to facilitate a proper moonlight walk ( link to paper bag lanterns tutorial ). Here’s a snapshot of our own two kids taking their lanterns for spin around the neighbourhood. I have many fond childhood memories of lantern walks during the Moon Festival. So it was nice to be able to share this little tradition with the children. Birdwatching We’re back to our birdwatching routine around this time of year. We enjoyed taking weekly strolls to the small wetlands area nearby to say hello to the differe...

It’s been a while since I shared  recipe here. I am often asked what on earth to I usually cook up to feed my little troops on a daily basis. So I thought I’d share one of my go-to recipes for a yummy and simple lunch I whip up for my kiddos. They are also perfect for lunchboxes and for an after-school snack. Ham & cheese muffins with corn/zucchini (adapted from 4ingredients) Ingredients 2 cups self-raising flour 1 and a half cups milk 1 and a half cups grated cheddar cheese 1 cup chopped ham 1 cup grated zucchini (or corn kernels) Directions Preheat the oven to 180 ̊C. Line a 12-cup muffin tray with paper cases (I use silicone cases). Place flour in a large bowl. Pour in milk, cheese, ham and grated zucchini or corn. Fold gently until combined. Spoon into muffin cases. Bake for 20-25 minutes until golden brown. Enjoy!