44 bet NoneTabitha Nauser became a mum in October last year, welcoming a daughter. A year on, the 32-year-old singer and former Singapore Idol contestant reflects on the whirlwind of new motherhood and how it’s reshaped her life . CONGRATS ON THE FIRST YEAR OF MOTHERHOOD. HOW WOULD YOU DESCRIBE THE PAST YEAR? This past year has been equal parts euphoric and challenging, but in all the ways I didn’t quite imagine or predict. It’s just been so beautiful. HOW DID YOU CELEBRATE YOUR DAUGHTER’S FIRST BIRTHDAY? (My partner) Louie and I decided to celebrate her birthday in Thailand. We wanted this first birthday to just be for the three of us, so we could take it all in and reflect on the past year. It was emotional – my TikTok algorithm kept giving me these bittersweet videos of mums at their kids’ first birthday parties, crying because they were getting flashbacks of their tiny little newborns, and that was so me. I have become the biggest emotional faucet since becoming a mum. WHAT HAVE YOU LEARNT ABOUT YOURSELF IN YOUR FIRST YEAR OF MOTHERHOOD? Rozz (Lee, former radio DJ) told me a few months before I was due to give birth, “Oh, it’s so exciting, you’re about to meet someone new, and I’m not just talking about the baby.” And she was right – this past year has taught me so much about myself. I’ve never been this clear about myself and what I want out of life and I think a lot of that has to do with me not being the centre of my universe anymore. There is now something else more important and it’s really changed how I view the world. WHAT ARE YOUR FAVOURITE – AND LEAST FAVOURITE – THINGS ABOUT BEING A MUM? My favourite thing – and this will sound so cliche, but it’s the truth – is seeing the world through her eyes. As she takes everything in for the first time, I feel so lucky to get to experience that alongside her. My least favourite is that it sometimes feels like there’s so much to do and not enough time to do it. But I’ve also realised that a lot of that stress comes from the pressure I put on myself, so I’m learning how to be kinder to myself. THE FIRST FEW MONTHS OF PARENTHOOD DROVE MY HUSBAND AND ME A LITTLE CRAZY. HOW HAS PARENTHOOD CHANGED YOUR RELATIONSHIP WITH YOUR PARTNER? Parenthood made Louie and me stronger because it showed us how in sync we are. Sure, we have our few cranky arguments here and there, but we’ve always approached each challenge as an ‘Us vs The Problem’ situation rather than keeping tabs or holding score. I do think it’s also important to say that we are quite lucky because our little one was, and still is, a really, really easy baby. HOW DO YOU HANDLE WORK AND CARING FOR YOUR DAUGHTER? I have so much respect and admiration for mothers who return to work, especially soon after birth. It’s not easy at all. I recognise that I’m privileged as I can spend 90 per cent of my time with my daughter while still working, so it’s different from most other working mothers. But I did feel the pressure to show that, “Hey I’m still working! I’m still here! Like I’m singing and performing even though I had a kid just one month ago!” I had to be honest with myself and realise that I can hold space for two truths: I love my career, and I love being a mum. And sometimes, it’s okay to embrace one more than the other. Working as a mum also taught me to be more selective with my time and who I choose to give my time to. Time is a precious commodity now, I don’t want to squander it like I used to. DO YOU BELIEVE IN THE NEED TO ‘REFILL YOUR CUP’ AS A MUM? It’s so important for mums to have the time to do things for themselves. I truly believe that the better we care for ourselves, the better we can show up for our partners and children. Doing activities like getting my nails done, hanging out at a cafe by myself, spending time with my close friends, or going on date night with my partner, brings me so much joy. They retain my sense of self and fill me with love that I can then pour into my little one. NEW MUMS OFTEN TALK ABOUT THE TENSION BETWEEN THEIR NEW ROLE AND THEIR FORMER SELVES. HOW HAVE YOU NAVIGATED THIS SHIFT IN IDENTITY? I feel like a completely new person. The old me is dead and gone, and I’m completely fine with that. There were a lot of shifts that happened the moment I realised I was pregnant. Now, I feel much more centred, driven, focused and stronger. I trust my instincts and voice more, my perspectives have changed, and things that served me before no longer serve me now. I’ve said this a few times before and I’ll say it again – becoming a mum changed me for the better. I’m 100 per cent leaning into this new and improved version of myself, and I’m still learning more about who I’ll become. HOW DO YOU DECIDE WHAT PARTS OF MOTHERHOOD TO SHARE ON SOCIAL MEDIA? If I hadn’t pursued the line of work I’m in now, I don’t think I’d have public social media accounts. Social media has always been work-led and work-focused. And so, I’m always acutely aware of showcasing my family or close friends who are not in the media industry. It’s the same for my daughter. I want to respect her privacy. When she’s old enough and can express her interests, then we can discuss being on social media. HOW DO YOU COPE WITH THE CHALLENGES OF MOTHERING, AND WHO DO YOU TURN TO FOR HELP? Louie and I don’t have immediate family living in Singapore, and we both were uncomfortable with the idea of getting a helper or nanny, so we’ve worked hard to become the best team ever and I’m so proud of everything we’ve accomplished in our daughter’s first year, and our first year as parents. People laugh whenever I say this, but the internet was our best friend – we asked it everything and anything, and we always found our answer. I also had a handful of mums around me who were eager to help with advice or their own experiences, which made a huge difference. WHAT’S SOMETHING YOU’D LIKE TO TELL OTHER NEW MUMS? Trust yourself. Trust that you know yourself better than anyone and you know your baby better than anyone. I’ve learnt in this past year that my instincts are spot on, and it serves me well to listen from the start. Allow the changes to happen. Flow with them, don’t push against them. It makes the experience so much more enjoyable . You’ll be surprised at how well you adapt and how truly strong you are. Watch Tabitha Nauser perform at the Mediacorp Let’s Celebrate 2025 countdown show on Dec 31, 2024, at OCBC Square, Singapore Sports Hub. Admission is free and activities start at 5pm. The countdown show is also live on mewatch , Mediacorp Entertainment on YouTube and Mediacorp TikTok from 10pm, and on Channel 5, from 11pm to 12.15am. CNA Women is a section on CNA Lifestyle that seeks to inform, empower and inspire the modern woman. If you have women-related news, issues and ideas to share with us, email CNAWomen [at] mediacorp.com.sg .

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No. 22 Xavier aims to keep its perfect record intact Monday night in Fort Myers, Fla., when it takes on South Carolina in the Fort Myers Tip-Off. The Musketeers (5-0) are coming off an 80-55 victory on Wednesday over Siena, while the Gamecocks (3-2) beat Mercer on Thursday 84-72. Against Mercer, South Carolina sank a season-best 12 3-pointers -- tied for the fourth-most in a single game under third-year coach Lamont Paris. Jamarii Thomas, a senior transfer from Norfolk State, had 19 points and swished 4 of 5 shots from behind the arc. "Thomas got some good, clean looks," Paris said. "It was good to see those guys make their shots. Hopefully it gets those guys going in the right direction." On the season, the Gamecocks are making 7.8 3-pointers per game and shooting 32.5 percent from deep. Senior guard Jacobi Wright makes a team-best 1.8 3-pointers per game and shoots 37.5 percent from behind the arc. At 13.0 ppg, he is second on the team behind Collin Murray-Boyles (15.8). Xavier is allowing eight makes from deep per game and is letting opponents shoot 38.5 percent from behind the arc, which ranks 337th in the country. And despite an undefeated record so far for the Musketeers, third-year coach Sean Miller is worried about his players developing bad habits. "We have a virus that everybody is looking at the stat sheet, trying to get as many points as they possibly can," Miller said after the win over Siena. "They want to win, but they really want to win and score. We need a couple of guys that are willing to rebound, defend, make the extra pass, play at a high level defensively and understand what makes a team great." Marcus Foster did a decent job of doing a little bit of everything for Xavier against Siena, piling up 12 points, five rebounds, five assists and a steal. It was the first double-digit scoring outing for Foster -- a grad transfer from Furman -- in a Xavier uniform. Since 2008, Xavier is 25-11 against teams from the Southeastern Conference, but it hasn't played South Carolina in that stretch. --Field Level MediaNone

Opinion editor’s note: Strib Voices publishes a mix of guest commentaries online and in print each day. To contribute, click here . ••• Here are some cannabis-infused recipes for Thanksgiving that I’ve developed myself over the years or that friends have shared with me. You can find recipes online for how to make cannabis-infused butter, maple syrup and honey. And in some cases, those products (like Doctor Dabs THC honey and Doctor Dabs THC maple syrup) can also be found at local cannabis stores. Canna-cranberry Brie bites These decadent mini-bites feature creamy Brie, tangy cranberry sauce, and a drizzle of cannabis-infused honey, baked to perfection in crispy phyllo cups. This crowd-pleasing recipe, shared by a friend, has become a staple at my Danksgiving celebrations. Ingredients: 1 package of mini phyllo cups (about 15 cups) 1 small wheel of Brie cheese, cubed 1/2 cup cranberry sauce (homemade or store-bought) 1–2 tsp. cannabis-infused honey (adjust based on potency) Instructions: Preheat oven to 350°F (175°C). Arrange the phyllo cups on a baking sheet. Place a small cube of Brie in each cup. Add about 1 tsp. of cranberry sauce on top of the Brie in each cup. Drizzle a tiny amount of cannabis-infused honey over the cranberry sauce. Bake for 8–10 minutes, or until the Brie is melted and bubbly. Serve warm. Herb-infused gravy This rich and velvety turkey or mushroom gravy is enhanced with aromatic herbs and cannabis, and is perfect for drizzling over your favorite dishes. This recipe was inspired by a traditional homemade gravy I learned from my grandmother. By incorporating cannabis butter and fresh herbs, it’s become my go-to addition for elevating turkey, mashed potatoes or rolls. Ingredients: 4 Tbsp. cannabis-infused butter 4 Tbsp. all-purpose flour 2 cups turkey or mushroom stock (warm) 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 tsp. fresh thyme leaves (or 1/2 tsp. dried) Salt and pepper to taste Instructions: In a saucepan, melt the cannabis butter over medium heat. Stir in the flour to form a roux, cooking for 1–2 minutes. Slowly whisk in the warm stock until smooth and lump-free. Stir in garlic powder, onion powder and thyme. Cook for 5–7 minutes, stirring frequently, until the gravy thickens. Season with salt and pepper to taste. Serve warm over turkey or vegetables. Canna-honey glazed carrots I came up with this recipe by experimenting with classic honey-glazed carrots, adding cannabis-infused honey to elevate the flavor and experience. It’s a simple yet elegant dish that quickly became a favorite at my holiday gatherings. Ingredients: 1 lb. baby carrots 2 Tbsp. cannabis-infused honey 2 Tbsp. unsalted butter 1/2 tsp. ground cinnamon (optional) 1/2 tsp. fresh thyme leaves (or 1/4 tsp. dried) Salt and pepper to taste Instructions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss carrots with butter, cannabis-infused honey, thyme, cinnamon (if using), and a pinch of salt and pepper. Spread evenly on the baking sheet. Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized. Serve warm. Canna-cranberry sauce This tart and tangy cranberry sauce is sweetened with a touch of orange and cannabis-infused maple syrup. I created this recipe by building on a classic cranberry sauce formula. It’s a simple, elevated side dish that never fails to impress at holiday gatherings. Ingredients: 12 oz. fresh or frozen cranberries 3/4 cup sugar 1/2 cup water Zest and juice of 1 orange 1–2 tsp. cannabis-infused maple syrup (adjust based on potency) Instructions: Combine cranberries, sugar, water, orange zest, and juice in a saucepan over medium heat. Cook for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and stir in the cannabis-infused maple syrup. Let cool before serving. Cannabis compound butter This is a flavorful cannabis-infused butter blended with fresh herbs, garlic and lemon zest, perfect for enhancing rolls, vegetables or grilled meats. I used to make ramp compound butter to sell at farmers markets, and this version is a garlic and cannabis twist on that favorite. Ingredients: 1/2 cup (1 stick) cannabis-infused butter, softened 1 clove garlic, minced 1 Tbsp. fresh parsley, finely chopped 1 Tbsp. fresh chives, finely chopped 1/2 tsp. lemon zest (optional) Salt to taste Instructions: In a small bowl, mix cannabis butter, garlic, parsley, chives, lemon zest and a pinch of salt until well combined. Place the mixture on a piece of plastic wrap and shape it into a log. Wrap tightly and refrigerate until firm. Slice and use as needed on rolls, roasted vegetables or meats. Infused pecan pie bars These bite-sized bars have a gooey pecan filling made with cannabis butter. This is my go-to potluck dessert, a classic internet recipe I’ve customized with a cannabis twist. Ingredients: For the crust: 1 1/2 cups all-purpose flour 1/2 cup powdered sugar 3/4 cup unsalted butter, softened For the filling: 2 large eggs 1 cup packed brown sugar 1/2 cup corn syrup (light or dark) 1/4 cup cannabis-infused butter, melted 1 tsp. vanilla extract 1 1/2 cups chopped pecans Instructions: Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper. In a bowl, mix flour, powdered sugar and softened butter until crumbly. Press into the bottom of the prepared dish. Bake for 15 minutes, or until golden. In another bowl, whisk together eggs, brown sugar, corn syrup, cannabis butter and vanilla until smooth. Stir in chopped pecans. Pour the filling over the baked crust and spread evenly. Bake for 25–30 minutes, or until the filling is set. Let cool completely before cutting into bars. Store leftovers in an airtight container.