A family soiree to remember

 

When cousin Eva and I met at our family reunion on the eve of Chinese New Year, she was delighted to discover that I should be around for a few more days and wanted to invite us over.

 

Uncle Steven giving Eva the thumbs-up
while Michael and Dexter look on

She whipped out her phone, promptly extended an invitation to the family for a barbecue at her place the following weekend and locked in the date.

 

It was still the Chinese New Year season so home visits like this was in the ‘open house’ tradition no matter what country we were in. Eva and Caro had moved into a new place and they were keen to welcome the family over to their home.

 

Cousin Gillian, who abstains from eating beef, politely reminded Eva about it and she made a note to prepare a choice of meats with special consideration for Gi.

 

Auntie Polly with Eva while she was
grilling the whole prawns

That evening, the drive over was familiar as they still lived in the same suburb but have shifted from an apartment into a cosy corner house with three floors designed with a garage and a rear courtyard.

 

It was still bright when we arrived and as we stepped indoors, the sound of cool, jazzy music wrapped us a very warm welcome. We were ushered into the charming courtyard where a dining table was arranged under the fronds of a shady tree.

 

To tell us about this tree, Caro plucked a few leaves and crushed them in her palm for its fragrance. One whiff of its aroma and we could tell it was a matured curry leaf tree.

 

Uncle Steven and Auntie Polly checking
out the beef rump bap on the rotisserie

There was also a small herb garden while potted plants lined the walls of the courtyard, creating a warm and calming green backdrop to our evening.

 

As we were the first to arrive, Caro invited us on a tour of their house. Meanwhile the others arrived and everyone moved to the courtyard where the meal would be served.

 

Drinks were offered and served, both hard and soft drinks, for everyone to enjoy with the finger food that was presented in separate courses.

 

Caro serving a platter
of grilled lamb cutlets

Eva, master-chef for the day, was working at a barbecue grill, grilling whole prawns. At the opposite end of the courtyard, a portion of juicy beef – a rump cap – was gently roasting in a rotisserie. After the prawns, tender lamb cutlets were grilled.

 

Eva disappeared into the kitchen for a while and when she emerged, she served a platter of fried chicken wings – specially for Gillian – but we were also welcome to have a taste.

 

The chicken wings were not deep-fried but stir-fried in a special secret recipe with a hint of zing which we all agreed, was finger-lickin’ good.

 

The sun was slowly setting so the small light bulbs strung across the tree in the courtyard while lit up. Candles were lighted and placed inside woven baskets, fastened to the tree. All this worked together to cast a golden glow on the courtyard.

 

Eva and stir-fried
chicken wings in her secret recipe

Eva went to check on the beef and decided it should be rested before being sliced and served as the main course.

 

Then vegetables like broccolini and colourful small capsicum were grilled together before the corn ribs were grilled. Meanwhile a portion of coleslaw was chilled, ready to be served. All this was happening ‘live’ as we enjoyed the leisurely meal in casual comfort.

 

Conversation flowed freely, with Uncle Steven and Malcolm taking turns to discuss topics of interest. After the small plates were cleared away, dinner plates and cutlery were brought to the table.

 

Suddenly Alex called out to me, said that her aunt was carving the beef and asked if I wanted to capture a photo of the action?

 

Broccolini and colourful
capsicum on the grill

So there I was in the kitchen to watch as Eva skillfully slice the Medium roasted rump cap into juicy slices. In the courtyard, dinner plates were laid out and Caro served portions of vegetables, corn ribs and coleslaw on each plate.

 

When Eva presented the platter of sliced, mouthwatering beef to the table, there was a collective exclamation of, “Wow!”

 

Earlier on, she had placed on the table, two choices of specialized compound butter as well as two types of creamy horseradish sauce for us to melt on the meat for added flavour.

 

Everyone was invited to help themselves to their pick of a piece or two of beef, whether big or small, and top it with a choice of sauce that meets with their taste.

 

Master-chef Eva in action!

No more talking while our mouths got busy savouring the food as jazz music spilled out into the courtyard and enveloped us with its cool vibe.

 

When we put down our forks and knives, everyone agreed that Eva certainly outdid herself by presenting us with such a satisfying spread. But it was not over yet. Wait!

 

Dessert was coming!

 

In the kitchen, Eva was putting the final touches to her homemade Banoffee pie.

 

When we saw her dessert pie, once again, there was a collective sigh of appreciation. She divided and served it, making sure everyone had a portion to enjoy a sweet ending that tasted of a classic biscuit base, oozy caramel, slices of fresh banana, cream and chocolate. Mmm… Simply irresistible!

 

Homemade Banoffee pie; next to it pink
jelly in grandmother's recipe made by Auntie

Throughout the evening, Eva and Caro were such good hosts who made sure all of us had our drinks refreshed and had enough to eat.

 

After we had polished off our dessert plates, Eva came around with a small basket of empty glasses – shot glasses and wine glasses – and asked us to pick one glass for ourselves.

 

I did not see when she had laid out a wooden cask on a nearby table, ready to serve us an after-dinner drink of aged port. Then one-by-one, she filled our glasses and served us her treasured old port for us to sip slowly to savour its complex flavours.

 

A family soiree in Sydney
to remember

As it was still Chinese New Year season, Auntie Polly presented hong pau [Cantonese for Red Packets filled with lai see or fortune money!] to the two present who were eligible to receive: Ben and I.

 

We were still lingering over our sweet digestifs when we felt the first raindrops. At first, we chose to ignore it but as more raindrops came down, we had to retreat into the house. And then it was time to leave.

 

Thank you, Eva and Caro for your warm hospitality at a memorable family soiree. Happy Chinese New Year and Congratulations on your New Home!

 

#MyJohorStoriesTravelogue

#MyJohorStoriesFebruary2026

Chinese New Year eve family bash

 

“Remember to wear Red!” I heard Yeen tell her son, Ben, as she reminded him about the family dinner being hosted in their home on the eve of the Chinese New Year.

 

All dressed in shades of Red for the family
gathering which kicked off with the Lo Hei dish

In Chinese culture, Red is considered the most auspicious colour that symbolizes fire, joy, vitality and prosperity as it is believed to be a magnet for good fortune. This colour is prominently used during Chinese New Year and weddings, not only to attract good fortune but also to ward off evil.

 

A Chinese New Year tradition is Red packets or hong bao, filled with lai see or fortune money presented by married people to kids, singles and elders, with good wishes for the year ahead. [P.S. This is my favourite CNY tradition!]

 

According to the Chinese zodiac where each year is represented by an animal in a 12-year cycle and in 2026 the Chinese were gearing up to usher in the Year of the Horse.

 

A sketch in the image of a horse
 as a guide to design our salad platter
 

With this in mind, a great deal of thought and planning went into creating a Yee Sang platter designed in the image of a horse (face).

 

Yee Sang, the Cantonese phrase which literally means raw fish, is a salad dish created by four local chefs in Singapore as a symbol of prosperity and good health for the Lunar New Year back in 1964 when Malaysia and Singapore were still one country – Malaya.

 

It was a dish designed for businessmen who wished to toss the salad to great heights, an act which is believed to augur well for greater prosperity and wealth in the coming year. As such, this activity is known as Lo Hei or prosperity toss!

 

Originally, Yee Sang was eaten on the seventh day of the first month in the new lunar year, known as Yan Yat (Cantonese for ‘Human Day’ traditionally celebrated as the day humans were created or ‘everyone’s birthday’) but now, due to its popularity, many restaurants serve Yee Sang throughout the festive season. 

 

Dexter and Alexandria with festive
bites on a Tray of Togetherness

Now families who celebrate Chinese New Year at home prefer to draw upon their creativity to design this salad platter – a task often taken as a challenge – to present it as the first dish or appetizer, at family gatherings.

 

An online search for horse-image-yee-sang designs provided our chief cook, Yeen, with the inspiration which guided her to fine-tune her design in her choice of colours, and in turn led to the shopping for the appropriate vegetables/fruits/ingredients.

 

The dinner menu was planned in partnership with Auntie Polly who would prepare and contribute her dishes to compliment the spread for our family dinner.

 

Traditionally, Chinese New Year is a serious time of feasting for Chinese families especially for folks whose forefathers arrived in a foreign land with very little and had carved out a living from very humble beginnings.

Teochew braised duck prepared by
Aunty Polly in grandmother's recipe

In those early years, working-class Chinese lived humbly throughout the year and the Chinese New Year was the only time of year to have a taste of real meat.

 

A tradition continues to this day when families will treat themselves to feasts that feature festive specialties prepared with high-value ingredients and of course, meat dishes made with pork, poultry and fish, in dishes described with auspicious names.

 

While bitter-gourd was frowned upon as a new year dish due to its name in Chinese, fu-kwa which sounds inauspicious, many forward-thinking Chinese have come up with a dish using this ingredient but gave it a more auspicious name as ‘sweet gourd.’

 

Malcolm wearing his Red jacket!

When the humble tofu was served, this ingredient was usually deep-fried in cubes or rectangles and given a more glamourous name like, ‘golden bricks.’

 

I am pleased that my mother and her sisters not only inherited our grandmother’s recipes but have also mastered the art of preparing grandma’s famous Teochew braised duck (Auntie Polly) and warm Cantonese egg pudding (Auntie Sylvia).

 

I remember how grandma used to prepare her Teochew style braised duck or Lor Ark, for the family’s Chinese New Year reunion dinner. As a Cantonese lady who married into a Teochew family, she brought her special touch into creating a recipe that is unique and thoroughly enjoyed by everyone.  

 

This dish was one of the staples at the family reunion dinner and not just one bird but at least three or four were prepared to satisfy the large family including their sons-in-law and families who joined in this annual traditional family dinner.

 

Putting the final touches to
the Yee Sang salad platter

This year, when Auntie Polly – one who had mastered the skills to prepare grandma’s Teochew braised duck – volunteered to prepare this dish, we eagerly anticipated this special treat for our dinner together in Sydney.

 

One food item that most Chinese will agree on for Chinese New Year feasts must be whole prawns because in Cantonese dialect, the word for prawn is “Ha” which sounds like “ha-ha,” laughter, so prawns represent joy, laughter and a lively spirit. 

 

Mushrooms are considered highly auspicious as symbols of longevity, resilience, and the hope of new opportunities. They are staples during Chinese New Year celebrations to bring good fortune, health and prosperity.

 

I observed Yeen as she prepared a rich gravy made with dried scallops, braised mushrooms and black moss to drizzle on top of a platter of broccoli florets.

 

Malcolm, our most
well-dressed satay man!

Black moss or fatt choy may look like strands of hair but are used in Chinese New Year dishes for its auspicious name in Cantonese which sounds like, prosperity.

 

She also prepared marinated tender pieces of chicken on skewers, ready to be grilled like satay, to be eaten freshly-cooked with a peanut sauce dip.

 

As the guests should arrive ahead of dinner time, the lounge, dining area and balcony were being readied with chairs, glasses, crockery and cutlery, to dine buffet-style.

 

She also prepared a beautiful crystal Tray of Togetherness, to serve festive bites like pineapple tarts (in rolls), kueh bangkit, fan-folded love letters and crispy mini spring rolls stuffed with dried prawn sambal, when the guests arrived.

 

Aunty Polly [Right] with Eva
who made these pineapple tarts

Yeen was putting the finishing touches to her Yee Sang platter in the horse design (in Red!) while I was just an observer. We were focused on getting the shape of the horse’s mane to appear like the horse was in motion when Malcolm came to join us.

 

When I turned to look at him, I literally jumped up in surprise because he effectively shocked me with his outfit, a jacket in shimmering Red brocade worn over his shorts and T-shirt!

 

Yes, he had the right dress code colour but he was rather overdressed for a family gathering held in his own home. His wife was familiar with his crazy sense of humour but he only laughed at my reaction and told me that he has similar jackets in other colours which he would change into during that evening.

 

Ahdoi! This reminded me of Chinese wedding banquets when the bride would change into several glamourous gowns at various intervals during the dinner. But as the blushing bride, she had every right to do so on her Raja Sehari day.

 

Ready to Lo Hei, do our prosperity toss!

Malcolm certainly got our full attention when he impressed us with his wardrobe-change of attention-grabbing jackets. He first startled me with Red. Sometime during the evening, he changed into a glittering Golden jacket and finally into bling-bling White.

 

After getting all the compliments and comments from his guests, he decided to change back to the Red jacket because it was Chinese New Year. Tasked to grill the skewers of chicken satay, Malcolm was deemed to be the most well-dressed satay man ever.

 

Our dinner with 12 people, me included, kicked off traditionally with the Yee Sang prosperity toss. After everyone had admired the creative design, the salad platter was tossed together (the higher, the better!) with the loud chanting of well wishes, especially for good health and strength for everyone.

 

Michael and Dexter, able to film while tossing!

After the salad platter was cleared away, the dishes arranged on the table included Teochew braised duck, pork trotters in black vinegar, mushrooms and black moss with broccoli, cold whole prawns, platters of noodles dotted with plump prawns (deshelled) and skewers of satay with a side of satay sauce. Steamed white rice was also available for those who wished to have it.

 

In the Cantonese tradition, particularly for the reunion dinner, food should be served in generous portions so that the leftovers will symbolize, abundance. This augurs well for the family and future generations who will be bestowed with plenty of blessings.

 

Whole plump prawns were featured in
our dinner spread
 

The buffet-style meal allowed us to move around to chat and catch up with each other, especially among those who have not met for a long, long time. It was good to reminisce about grandmother’s recipes and growing up in grandfather’s house, among other family topics in our shared history.

 

Meanwhile, the music and karaoke player was on and someone insisted that the English songs should be replaced with Chinese New Year songs to match the festive mood. They managed to find some Chinese songs but these were, however, not quite the Chinese New Year music we sought.

 

I am unsure what happened in the switching of music channels but the next time I tuned in to the music, I recognized it from the Roger’s & Hammerstein classic, The Sound of Music.

 

Food are served in generous portions so that
there will be leftovers = abundance

Most of us have watched this movie countless times and not only memorised the song lyrics but were also familiar with the characters and know parts of the dialogue too.

 

It was amusing to observe that many turned their attention to this old show and were singing along to the songs, having fun watching this film especially as it has been digitally restored with improved clarity.

 

Meanwhile Chinese New Year eve celebrations in Malaysia will go on into the wee hours where traditional Chinese will welcome the new year at the stroke of midnight. In Sydney, however, the following day was a work day so we had to call it a night for those who needed to get up early for work on the first day of the Lunar New Year.

 

The giving of lai see in hong bao,
is my favourite Chinese New
Year tradition!

Soon as the guests had left, we tidied up the house. Following grandmother’s tradition, Malcolm got to work revving up the vacuum cleaner and reminded his son that this task should be done before midnight as there will be no sweeping or vacuuming on the first day of the Lunar Year.

 

We (later) saw from videos shared by family members in cities like Kuala Lumpur and Johor Bahru, how their night’s peace was shattered by thunderous explosions of fireworks set off at midnight (by neighbours!) in an annual tradition to usher in the new year with a “Bang!”

 

In stark contrast, we were comfortably in bed, tired from the day’s prep and hosting, as midnight came and passed in Sydney and the Lunar New Year dawned quietly while we slept.

 

Another year is over, with a brand New Year and fresh opportunities ahead. This Chinese New Year eve family gathering in Sydney was meaningful and memorable for so many reasons, all of which will be dearly treasured. Happy Chinese New Year everyone!

 

#MyJohorStoriesTravelogue

#MyJohorStoriesFebruary2026

Ten Years On...

 

The date, 17 January 2026, is a significant date to me as it marks exactly 10 years since dad left us. I can recall as clear as if it happened yesterday, when dad was feeling unwell on the morning of 14 January 2016.

 

Dad with his two older daughters,
Ruby [Left] and Pearly in his arm

At home, we used a traditional calendar with a giant digit printed on each page for the date which dad would tear off one page every morning. It was dad’s daily “duty” each morning, to tear off yesterday’s date to reveal the new date for that day.

 

That morning dad was not feeling well so I made an appointment for him to consult his doctor in the private hospital. As usual, mum and I accompanied him to the clinic. Looking back at the events that unfolded, we are grateful that all this happened – mercifully – while we were in the hospital.

 

Dad was lucid when we left the doctor’s clinic after his consultation. With a good rapport with this doctor, dad and the doctor often chatted about his health condition.

 

Mum with Ruby [Standing] and Pearly in
her arm, my sisters who were born in the
Kota Tinggi Hospital, Johor

When the nurse passed me dad’s prescription to collect from the pharmacy, mum and I left the clinic with dad. As usual, I walked with my arm crooked through dad’s left arm while his right hand held on to his walking stick. A short corridor linked the entrance of this clinic to the pharmacy.

 

As we walked out of the clinic, dad reminded to ask the pharmacist for the name of the medicine as he was familiar with a range of medicines. He used to dispense medicine in the course of his work as a Hospital Assistant, when he was based in the districts. This was probably the last thing dad said to me.

 

The public restrooms were located along this corridor and when we neared the Men’s Room, I asked dad if he needed to use the toilet. At age 93, dad needed to use the toilet more often so I used to ask if he needed to go. He did not reply as he probably did not need to go OR something had already happened to him.

 

Just a few more steps and I noticed that dad was not lifting his walking stick but it was being dragged along. We walked into the waiting area of the pharmacy where rows of chairs were lined up for patients to sit while waiting to collect their prescriptions.

 

Mum and dad with their three daughters in
Istana Gardens, [Left to Right]
Peggy, Pearly and Ruby

Suddenly dad collapsed in my arms and thankfully, we were close to the rows of chairs so he had a soft landing, awkwardly on the chairs – instead of on the floor – and because I could not hold on to dad’s full weight, a man who was nearby, rushed forward to help me lift dad onto a chair.

 

We had just come from the doctor’s clinic after a consultation so I asked to please call the doctor over and he responded swiftly. Dad was moved to the Emergency Room where the doctor examined him. I remember the doctor expressed surprise and regret as he told us that dad has suffered an acute stroke which caused him to cease all mobility including his ability to speak.

 

It was my task to share this information with our mother, who was anxiously waiting for the doctor’s comments. Then for me to inform my siblings. And to make a decision on what to do next.

 

Dad with his three daughters
[Left to Right] Ruby, Pearly and Peggy

In those difficult moments, I recalled the many conversations I had with dad, among them our discussions about his health condition.

 

I was the primary carer for both my parents, keeping their doctor’s appointments, both in the private hospital and at the Government clinics, accompanying them to these appointments as well as collecting their regular prescriptions.

 

Dad had a career with the Health Department with postings to districts like the Kota Tinggi Hospital, Health Dispensary in Gelang Patah and Health Sub-Centre in Masai.

 

Both our parents were based in Kota Tinggi for the first few years after they were married and my older sisters were born there. My brother and I were born in Johor Bahru, after they were transferred back here.

 

Dad with his daughters

After dad retired from Government service, he found employment with the private sector, dispensing medicine and treating patients who were employees of an oil palm plantation.

 

When he finally retired from work, he was still active in sports, playing table-tennis and pétanque with fellow seniors at the Senior Citizens Club.

 

He was then 80 over years old and used to tell me that he could play table-tennis with such agility that he managed to beat opponents who were half his age. He would also drive himself to the Senior Citizens Club.

 

I was aware of his advanced age and often reminded him to stay alert on the road, warning him of the reckless drivers out there. No, I did not say that his responses may be not as sharp and quick as before but blamed it on other irresponsible drivers.

 

Playing dress-up in mum's old cheong sam;
[Left to Right] Ruby, Kenneth,
Pearly and Peggy

While I was concerned for his safety on the road, I did say that once he turned 90 years old, I will not renew his driving license. But to preserve his pride and dignity, I did not stop him from driving but suggested that he should decide when he would like to stop driving.

 

Dad was the one who gave me all the driving tips a young driver needed to know when I first got my driving license. In those days of manual cars, there were skills involved in balancing the clutch and accelerator, among other wisdoms which automatic car drivers know nothing of.

 

But even before learning to drive, dad taught me how to swim and to tread water, a valuable skill for survival in water of any depth. This significant skill has given me confidence to deal with bodies of water without any fear.

 

When our parents were based in Masai for work, my siblings and I lived with our grandparents to go to school more conveniently in Johor Bahru. [At that time, there were no Secondary schools in Masai.]

 

Dad with his children, 
at Kampung Pasir Gudang, Johor

During the school term holidays, we stayed with our parents and had fun going swimming with dad at the sandy beach in Kampung Pasir Gudang, before it was developed into Johor Port. This was where dad taught us the finer points in swimming – in salt water – so that we can apply the skills in any body of water.

 

Back then, mum and dad would arrange for family holidays and we had road trips to destinations like Ipoh and Cameron Highlands, by the old roads [because there were no highways yet!] These were memorable trips because I was the one who suffered from motion sickness and did not enjoy being car-sick on those long and winding roads.

 

While on these road trips, dad would be driving with mum seated in the front passenger seat while his three daughters were on the back seat, me seated in between my eldest and second sisters. To keep us awake (there was no car radio for music!) dad would share some riddles and made us guess the answers.

 

Dad and his family visiting his
brother's family in Ipoh

A small plastic bucket (the type used to play sand and make sandcastles) would be placed, stuck in between the two front car seats, at a level just below my face. This was to catch any sudden eruptions emitting from my churning stomach, caused by motion sickness.

 

I distinctly remembered my conversations with dad and he said that in the event “something happened” to him, to send him to the Government hospital.

 

Dad had a humble beginning, growing up in a Home for children who were orphaned or from destitute families, under the care of Mr & Mrs George Wilson, missionaries from New Zealand.

 

All he remembered was that his father sent him to Ms Sarah Shirtliff (a pioneer of Bukit Bintang Girls School) in Kuala Lumpur and later, she placed him in the care of Mr & Mrs Wilson (nee Elizabeth Dron) at Elim Gospel Hall, Ipoh.

 

Dad riding his BSA motorcycle with 
his brother as pillion

Dad used to tell us about how he and his brother – growing boys who often felt hungry at night – probably because there was not much food to share among them, and how they would creep into the kitchen in search of food. They would scrape out the charred rice from the bottom of the pot and when mixed with some soya sauce, it tasted so good.

 

Dad was in healthcare so he was aware about the healthcare costs in private hospitals and did not want us to spend much money on him in case he needed long-term care. So he used to remind us not to admit him into private hospitals as it would be costly.

 

While dad did consult doctors in a private hospital for his ailments that required specialists’ advice, he loathed to be admitted there. And a decision was made to transfer dad from the private hospital to the Government hospital. Initially, dad was placed in the Men’s ward – even though he was entitled to the First Class ward – because he needed to be closely monitored due to his condition.

 

A family photo taken at
grandfather's house during
Chinese New Year

Another decision was for my eldest sister to take mum home while I stayed with dad. [Love you always, daddy] By this time, my brother and his wife who were based in Kuala Lumpur, had been informed and they were making their way back to Johor Bahru.

 

The next day, my brother and his wife took on the night duty in the hospital where dad was transferred to the First Class ward. In the afternoon of 17 January 2016, dad passed on peacefully, surrounded by family and friends. [Till we meet again, daddy]

 

Ten full years have passed since dad left us. A great deal has happened since 2016 including the global pandemic and lockdown years. Dad would be pleased to know that we are taking good care of mum. While she has grown frail, she still has her own mobility by using a walker frame, and a good appetite to eat soft or blended food.

 

Dad would also be pleased to know that the My Johor Stories book, published in 2017 as a tribute to his memory, went to the Number One spot in the MPH Non-Fiction Bestsellers List and was counted among the Best of MPH in 2017.

 

Mum and dad while they were based in 
Masai for work with the Health Sub-Centre

This was followed by its sequel in 2018 and the final instalment – after the global pandemic years – that completed the trilogy of My Johor Stories in 2022.

 

He would also be happy to know that I have helped others to publish their own books. In 2023, I had the privilege to help the Tan family publish a book for distribution among their family members in memory of their father/grandfather.

 

Then in 2024, I was part of the team who compiled the material and photographs to publish a book that documented the history of our church in Johor Bahru. The story on Johor Bahru Gospel Chapel, where dad held the post of Treasurer for many years, was published in, Milestones on our Journey of Faith, in 2025.

 

Mum and dad together in
December 2010

Our alma mater, the Convent of the Holy Infant Jesus in Johor Bahru, celebrated her 100-Year Anniversary since its founding in 1925 and I was part of the team who worked on a book project to commemorate this significant occasion in 2025.

This Souvenir book with a tagline, Not just education, but a proud legacy, that comprised personal recollections by alumni among other interesting memories, was sold to raise funds for maintenance projects in the school building.

 

It had indeed, been an eventful past 10 years, adjusting to dad’s absence, moving to another house and adapting to a new environment with mum, who is aging day-by-day.

 

I’m ever grateful for family support which enabled me to focus on my book projects and gave me the freedom to continue to connect people through My Johor Stories.

 

As 2025 draws to a close, January 2026 is a good time to press the pause button and take a break to seek fresh inspiration for the new year and beyond.