Feeling happy yet have a little sadness in the heart..

 

Thank you to my 3rd batch classmates! I am so touched to bits! I wanted to cry but i managed to hold back. Ha Ha. I didnt expect this from them I know i spam alot of emails and getting notes and stuff together.. well thank u from the bottom of my heart. Everyone here had a tough time to struggle with work and studies and all those assignments.. 2 more for me and hopefully can pass the modules.

 It was a final day and quite a light mood with mini buffet. Everyone was waiting for Gail to come but we were so hungry so we started the buffet. I am waiting for more pictures from Sufen and Joanne they were taking so many photos of the day. I was lazy to bring my camera out too. 

I am quite lost for words actually and will always treasure this photo and a lovely doggy bear organic wool filled toy. Very unique as i never seen it before and using organic materials :)

Here is a picture of the whole class. Sadly one classmate cant join us. 

Saturday 9th April 2011 is one day I can’t forget.

It’s a day I had dreaded since I hear I didn’t pass my demo presentation on 30th March 2011. Honestly, I cried like crazy, Roy (my hubby) had hard time to comfort me, and also Janelle who was so worried for me, but I can’t control myself. I hated myself for failing but deep down I know I didn’t perform very well on 26th March 2011.

I was too nervous and very tired out since the Thursday 24th March 2011 retail presentation, I was really lack of rest and didn’t take enough time to consider my demo properly, and just went ahead being over confident that I can just pass. But after reflection on my own, I think the failure was quite expected for my performance. It’s not easy to take it in but I guess we just have to accept that we can’t have everything in life the way we wanted it.

The negative feedbacks were eating me up inside but I felt very unfair and very low morale, I didn’t want to go for the demo retake even, but since I walk this path and need to take the humble pie for retest, I didn’t let my pride step in the way. I really thank God for Roy to help me to rehearse and everyone in 3rd batch had been so encouraging and asking us not to give up. Those who were praying for me too, I really Thank God for such blessing to have good support from everyone.

Life is never a bed of roses, even it is, there are thorns below.. This is something I always tell myself, I took the negative feelings to create something better. I can’t do it on my own, if I have my way, I will make the same mistakes and not very prepared for the demo on sat. Sometimes in life, eating the humble pie to improve is really tough but it came out with unexpected results. I didn’t expect I will pass and even teacher can comment that I am hidden closet comedian.. It was just so relief that I can even pass, I made some mistakes along the presentation and I can even forget the leave name right in the middle of presentation and trying my best to recall what I said a few moments before. I was still so nervous, but thanks to my 3rd batch who help me to remind me to smile and making me laugh with their funny actions, I am so grateful for the support.

As we coming to the end of the course, I will have wonderful memories of different walks in life friends coming together to support each other for a common goal to pass the diploma course. It’s something can’t be traded or exchange for a lifetime memory.

Diploma in Floristry Management

We are the 3rd batch intake for Nobleman School of Floral Design.

Since September 2009, we were going to school almost every Tuesday, Thursday and Alt Saturdays. The longest break we had was during Christmas and New Year period and Chinese New year period, It was really a good break but another month more I will start to miss school. Though I do hope to finish but the bonds and friendships over the months had been wonderful and will be missed. One thing I would say that I am glad is most of us are quite easy-going and very understanding towards each other strength and weakness.

Which subject I love most during this course in time? I think it will be the time with Gail, though that time for 3 modules was tough but knowing Gail was there for us helps us to pull through the whole 3 modules together. (Off hand I cant remember the name of the modules with Gail but once I have the subject names, I will add them in) Some of the works we did during her time.

The worst subject I dislike? Public speaking + Demo Presentation of a table floral arrangement. Public speaking is one of my worst fears. I hope this Saturday (9th April 2011) I am able to pass that subject, I really don’t feel like going through it but I guess I still have to overcome my fears. It’s whole different experience and something I think I am very weak at.

The rest so far were quite ok, last module that I am taking right now is the blog writing and creations! It’s also one of my favorite subject too. I had revamp my blog and love my fishes.. They always look hungry.. so don’t mind feeding them while you are here visiting my blog. Haha. They will follow your mouse so have so fun giving them abit of exercise after feeding. I hope I can put more creations and more inputs of my floral journey in my life.

Since I have decided to be my own boss, I would hope that it will come true. We went through a retail course of Setting up a retail business. Mr Tan gave us a very realistic view on business in Singapore. First thing will kill a business will be the rental. That is one major expenses that really cause a business to fall. How to overcome is proper planning and good management and the people working for you. He gave a lot of insights and make us more aware of the economical stuff around Singapore. He really open my eyes to other world and be more aware of Singapore GP etc and stuff. I hope one day I can treat him to a meal when I am really my own boss.

Revamping of Blog

One of the last module is doing a blog! Since i had stopped for awhile,so here is the revamp blog! Hope this is much better then my previous one.

The diploma course is going to end soon. By 30th April 2011, i hope i can pass my last 3 modules. I will focus more on redoing a lot of things for my site and hope to bring in more creations and designs.

It had been a rough ride. It was really a crash course since September 2009 until now. Looking back though it was tough but I had made another 11 friends along the way and we bonded so well.. That is God’s blessing to have such wonderful team mates. Of coz there are ups and down along the way but we managed to go through so much together and show support, the memory will last through a lifetime.

Left the last month of classes and hope i can get my diploma certificate. Praying very hard for it. >.< I don’t know what the road might lead us too but I hope each and everyone will able to pursue their dreams. Good Luck to everyone! You all will be missed!

Wish everyone happy properous Rabbit Year

Have a great year ahead with God's blessing!

2011 V-day Promo 14th Feb

Singapore Delivery, if anyone is interested

Would you like to express your love on V-day?
...We have a special promo just for you!
Free Items are limited to first 5 orders!
1) Free Handmade cookie from baked with love (subjected to stock)
2) Freshure $20 Cash Voucher OFF your next Purchase
3) 1 Small bottles J.P. Chenet BRUT Vin Mousseux NV 0.2l
4) Free Delivery to Main Land Singapore on V-day
All these worth S$52.00 if you order and pay by 31st Jan 2010!
Terms and Conditions Apply.

During this time, normal orders for flowers arrangement will be subjected to changes, Please check with us before ordering.

If you wish to customized your order, just drop us a call or email us!
Don’t wait to last min as items are while stock last!

Flower Care Tips

How to make your flowers last longer?
Do you find that your flowers do not really last that long?

Upon receiving your flower bouquet, it is good to remove the wrappers and put into vase/container filled with fresh water after 1 day. Please clean thoroughly the vase/container before adding the flowers.

If possible, re-cut stems by removing one to two inches with a sharp knife or scissors. Be sure to use a sharp knife or clippers that will not crush the stems. Immediately place the stems into vase/container.

Take note to remove leaves that is below the waterline. Leaves in the water will promote bacterial growth that may limit the water uptake by flowers.

Check daily on the water in vase/container, if the water turns Cloudy, discoloured or smelly, it should be discarded and replaced with fresh, room temperature water.

Flowers are best displayed away from direct sunlight, heating or cooling equipments, directly under ceiling fans, or on top of televisions or high-fi sets, which give off heat and can cause flowers to wilt faster.

If you received flowers and fruits in a basket, it is better to move the fruits away from flowers soonest possible. The reasons being that fruits might releases tiny amounts of ethylene gas that can age the flowers prematurely.

Source from http://pakupaku.info/knowledge/ethylene.shtml
Most fruits and vegetables generate ethylene gas while they ripen. Why should you care? This gas is a very active plant hormone, and if you don't get organized, it can get busy with your vegetables and jack up your monthly grocery bill. Leafy vegetables are very sensitive to ethylene, even in very low quantities. Lettuce, for example, begins to decay when exposed to ethylene gas at low temperatures, i.e. even in your refrigerator! Products sensitive to ethylene gas, such as broccoli and bananas, will spoil quickly if stored in the same areas as avocados, melons, and apples, which are ethylene producers. So if you want to be smart; get segregating! Keep your veggies apart and make your food last longer.

These Create Ethylene Gas:
Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (not grapefruit), cranberries, figs, guavas, grapes, green onions, honeydew, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, okra, papayas, passion fruit, peaches, pears, peppers, persimmons, pineapple, plantains, plums, prunes, quinces, tomatoes and watermelon.
These Become Damaged by Ethylene Gas:
Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, cut flowers, eggplant, endive, escarole, florist greens, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, potted plants, romaine lettuce spinach, squash, sweet potatoes, watercress and yams.

Gourmet Chocolate Tips

Hello, this is taken from some website.If you had recently received your chocolates from friends or love ones. Here is some good tips.

Sorry I forgot where i got information from, so will try to find back the source to give them credits.

1. Store fine chocolate in a cool place, approximately 65°F (18°c) but not in the refrigerator, as any moisture will alter the chocolate's appearance.
2. A "bloom" will develop on chocolate that has been exposed to high temperatures. This doesn't affect the flavor or freshness, but gives the chocolate a gray cast which is the cocoa butter rising to the surface.
3. Be careful not to drop water into your chocolate unless the recipe specifies it. The water will change the consistency of the chocolate, causing it to tighten or harden.
4. Don't cover melting chocolate with a lid as the steam will collect and fall as water droplets. Use a light cloth cover if needed.
5. Use low heat when melting chocolate. Chocolate scorches easily and becomes a grainy mass unsuitable for use.
6. Do not use butter as a thinning agent. If you need a less viscous chocolate for a particular purpose, look for one with a higher cocoa butter content.
7. Chocolate will continue to melt even after it is removed from a heat source. Care in heating is needed as the temperature will rise well after removal from heat source.
8. Unsweetened chocolate will liquefy when melted. Sweetened chocolate will hold its shape until it is stirred.
9. Chocolate flavored coating is used for glazing, dipping and molding as it needs no tempering. Coating contains cocoa plus a vegetable oil instead of cocoa butter. the quality, consistency and flavor is no where near real chocolate but coatings are popular because they are easier to use.
10. Gourmet chocolate is very sensitive to odors. Be careful when storing near other foods. Also make sure all utensils are clean and odorless.
11. When blending chocolates such as milk chocolate with bittersweet chocolate, make sure and use the same brand. Different companies put different ingredients into their chocolate which may not mix smoothly.

Thank you for your support!

Teddy Gram Note Generator

Testimonial & Goals for Shana's Floral

Sometimes it's nice to take a break from work. Though my long weekend spending time to recover from sickness but it was a good break.
I feel so hard to start my engine for work and business again on a working week.

I would like to share this testimonial on 23rd May 2010.

It was a usual morning that I was just working on my website and uploading my floral pictures to my server. I went in to face book to check my account, what I had saw, just made my morning.



I was in total shock as I don’t expect it at all. It had made me drop tears. It had been a hard struggle, alot of things I wanted to do and can’t do due to money, and time constraint. Walls just had been broken down and it really made me want to continue on what I had been doing.



Photography from Teoh Yuen Choon and thanks to Milda to allow me to use that photo.

To many, it’s just a simple thank you but to someone who is struggling for the past year to try to be my own boss, it really just brightens up the day. I do hope that this will come in more often as it will help to me to be more creative and make people happy on their special days.

I would like to share the following :- Goals for Company

Vision : To let everyone enjoy simple floral arrangement

Mission : To Bring Joy with every floral creation

Value : Sharing knowledge is caring
Happiness in every creation
Able to bring value to customers
Not a day goes by without a smile
Appreciate the gift of love no matter what shape or size.

Dare to dream and hold on to the dream.