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!

A CHEESY START of the DAY: LOW-CARB BREAKFAST EXPERIMENT

This morning, Jim asked what he could eat for breakfast since he’s trying to regulate his sugar levels. Coincidentally, I had been curious to try a bread substitute recipe I saw on YumMakers’ Facebook page the night before.

I followed the recipe closely—except I skipped the salt, using a mix of mozzarella and cheddar instead of creamy cheese. The result? A fluffy, cheesy omelette that worked beautifully as a low-carb start to our day.

Ingredients:

• 4 eggs

• 2 tbsp milk

• 1 tbsp flour

• 1 tsp baking powder

• 1 cup shredded cheese (mozzarella + cheddar)

• 1 large tomato, sliced

• Butter (to grease skillet)

Procedure:

1. Generously rub butter on your skillet.

2. In a bowl, combine eggs, milk, flour, baking powder, and half the cheese. Mix well.

3. Heat skillet on medium. Once hot, pour in the mixture carefully.

4. Let it set slightly, then spread the remaining cheese evenly on top.

5. When nearly done, sprinkle another layer of cheese and top with tomato slices.

6. Gently slide a turner under the tomato side, pull slightly from the other edge, and flip.

7. Press down lightly, let the cheese melt, and serve.

We paired this with bacon—and honestly, it was pretty good if I say so myself.

Sometimes, the best recipes are the ones that begin with a question.

NATURE’S WONDERFUL GIFT- A SEQUEL

It all started with these two lovebirds—aren’t they beautiful? Just look at their vibrant colors. According to my daughter’s research, this species lives primarily in trees and only comes down to the ground to drink water. The more colorful one on the left is the male, while the female on the right has more subdued tones.

Remember the bird’s nest placed in one of my palmeras?

Well, by a lovely coincidence, my younger daughter—who lives abroad—excitedly shared that a bird’s nest was also being built on the fiddle leaf fig in her balcony. And now, I’m happy to share how that story has unfolded.

Take a look at that egg—it’s surprisingly large, isn’t it? My daughter managed to get a nice zoomed-in shot, keeping a respectful distance to avoid disturbing the nest.

She’s observed that both mama and papa birds take turns incubating the egg. According to her reference material, Papa bird takes the day shift from 8 AM to 5 PM, while Mama bird covers the night from 5 PM until morning.

Working from home has given my daughter the chance to watch their routine. She’ll leave her desk, settle on the couch with her laptop on the coffee table, and quietly observed the nest’s activity.

One morning, she messaged me:

“Papa bird was late today—didn’t show up until after 9. It’s almost 6 PM now, and Mama bird still isn’t here.”

I replied with a chuckle, “Well, don’t expect her to be prompt—Papa bird was late this morning after all!”

It’ll be a little while before these dedicated parents see their efforts rewarded, as hatching typically takes around 20 to 21 days.

We’re all eagerly waiting for the arrival of the baby bird.

CHEESEBURGER SOUP

I stumbled upon a version of this recipe on Facebook and decided to make a few tweaks of my own. This delicious, hearty soup really hits the spot—especially since Jim loves hamburgers. I’m hoping this new twist becomes a favorite! All I need now is a few slices of toasted baguette to go with it.

Here’s my version:

Ingredients

• 3 tbsp butter, divided

• 1/4 kilo ground lean beef

• 1/2 cup chopped onion

• 1/2 cup shredded carrots, squeezed dry

• 1 cup chopped celery stalks

• 1 tsp dried basil

• 2 cups cubed potatoes

• 1 cup broccoli florets, sliced

• 3 cups water

• 1 beef bouillon cube

• 1/4 cup all-purpose flour

• 1 cup milk

• 160 g quick-melt cheese, cubed or shredded

• 1/4 cup sour cream

• 2 slices of bacon, cut into 2-inch pieces (optional)

Instructions

1. In a large pot, melt 1 tablespoon of butter over medium heat. Add the ground beef and cook until browned, about 4 minutes. Stir in the onion, carrots, and celery, and cook for another few minutes until the vegetables begin to soften.

2. Add the dried basil, potatoes, and broccoli. Pour in the water and add the bouillon cube. Bring to a gentle boil, then simmer until the potatoes are tender.

3. Meanwhile, in a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until smooth and slightly golden. Gradually whisk in the milk and continue stirring until the mixture thickens into a smooth sauce.

4. Slowly stir the sauce into the soup, reducing the heat to low. Add the cheese and stir until melted and well incorporated. Then stir in the sour cream and let it heat through gently—avoid boiling.

5. (Optional) In a separate pan, cook the bacon pieces until crispy.

6. Serve the soup hot, topped with crispy bacon bits (if using), and enjoy with slices of toasted baguette on the side.

NATIRE’S WONDERFUL GIFT

Nature’s gifts are truly incredible and priceless. While rearranging my plants, I discovered a delicate nest perched on one of my palmeras, barely clinging to two branches.

I hadn’t planned on sharing this, but today, my daughter, who lives abroad, sent me a message:

“Forest feels—there’s a bird building a nest on our fiddle-leaf fig tree!”

“How nice,” I replied. “By coincidence, an egg just hatched in a nest on one of my palmeras.”

I had originally intended to move that palmera, but upon finding the nest, I decided to leave it undisturbed. In fact, I even asked my assistant to secure another branch to help support it.

Each time we approached, the mother bird lingered nearby, watchful and protective. We suspected there was already an egg inside. As I got closer, she remained on the nest—perhaps laying eggs or already keeping them warm.

Then, one day, we heard a soft tweet—the unmistakable sound of a baby bird. Before long, two birds, likely the parents, took turns visiting the nest, bringing food.

We kept our distance and let nature take its course. Eventually, the nest was empty—the baby had likely learned to fly. My assistant, who had grown accustomed to the frequent visits, remarked that the place now felt lonelier without them.

But we haven’t touched the nest. Who knows? Maybe one day, the mother bird will return to lay another egg or two. That would be another beautiful gift from nature.