PERGOLA PARADISE: A Backyard Retreat for Soulful Gatherings.

Celine and Ruben recently transformed their backyard into a serene oasis by adding a beautiful pergola. The space, once a swimming pool, had previously been covered and tiled—but left without a roof. Now, it’s a cozy and stylish retreat that invites both relaxation and connection.

They envisioned a place to savor their morning coffee and unwind at the end of the day. At the heart of this charming haven is a large dining table that seats eight—perfect for gathering family and friends for intimate meals and meaningful conversations.

Just steps away is a chic conversation nook featuring two elegant, revolving lounge chairs with plush cushions. Nestled between them are two artistic marble tables of differing heights, ideal for setting down drinks or small bites.

Further along, a dainty white wrought iron garden set for four sits under the open sky—just the spot for a round of heartfelt girl talk. Today, it served us well as we lingered over our drinks, soaking in the late morning ambiance.

As if the setting weren’t delightful enough, the food was exceptional—lovingly and thoughtfully prepared by Celine and Ruben. Each dish was a testament to their warmth and hospitality.

To top it all off, Celine surprised us with delicious takeouts to bring home. Thank you, dear friends, for the wonderful meal, the lovely company, and for gathering us to celebrate your gorgeous new pergola. It truly is a little paradise.

BULGOGI BEEF STEW: A KOREAN HOMEMADE FAVORITE

Today, I decided to try something a little different—Bulgogi Beef Stew. While I’ve enjoyed it countless times at Korean restaurants, I had never actually cooked it at home. So I thought, why not give it a shot?

I browsed several recipes online and picked the one that suited me best based on the ingredients I had on hand. With a few small tweaks, I hoped to capture the rich, savory flavors that make this dish such a crowd favorite.

Main Ingredients

• 1/3 kilo thinly sliced sirloin

• 4 1/2 cups water

• Tofu, cut into small squares

• Enoki mushrooms, separated and stems removed

• Shiitake mushrooms, thinly sliced

• 80g vermicelli noodles

• 1 medium onion, thinly sliced

• 2 tablespoons spring onions, finely chopped

• 1 beef bouillon cube

Beef Marinade

• 8 tablespoons soy sauce

• 3 tablespoons brown sugar

• 2 tablespoons mirin (or rice wine)

• 1/2 of a large Fuji apple (or similar)

• 1 tablespoon minced garlic

• 1 teaspoon grated ginger

• 1/8 teaspoon black pepper

Procedure

1. Blend all marinade ingredients into a smooth liquid, making sure to strain out any pulp.

2. Marinate the beef in 1 cup of the marinade for at least 4 hours, or overnight for deeper flavor.

3. In a pot, combine the remaining marinade with 4 1/2 cups of water and the beef bouillon cube. Bring to a simmer.

4. In a bigger ceramic pot, I arranged the tofu, mushrooms, onions, vermicelli noodles to the pot, placing the marinated beef in the center.

5.Pour the boiled soup over the arranged dish. Let everything cook until tender and fragrant, cover and cook for ten minutes.

     6.Add in the spring onions and sprinkle the toasted sesame seeds. 

I’ll definitely be making this again. It’s warm, comforting, and full of flavor—just like the one I love in restaurants, but now made right at home.

56 YEARS: ONE INCREDIBLE JOURNEY

56 years ago, I said “yes” to a life with you, Jim — and it’s still the best decision I’ve ever made.

Through 56 years of love, grace, laughter, blessings and learning to live with each other’s quirks, I’m so grateful we found a rhythm that keeps us growing.

Every day with you is a gift. I thank God for the beautiful family we’ve built together — our three wonderful children, two amazing sons-in-law, a lovely daughter-in-law, and the treasures of our hearts, our two incredible grandchildren.

Here’s to the memories we’ve made — and to all the ones still to come.

Happy 56th Anniversary, my love!