I convinced my family to take me for a drive to Mitsuwa so I can make some Japanese food I’ve been craving.

What do I do, when I can’t go to yoga, not supposed to read or, watch TV too much? 

I had so much joy spending quality time with these beautiful ladies this weekend!

Typical weekday menu: Kids get either French or avocado toast with veggie smoothie for breakfast, various sandwiches packed for school then afternoon treats when they come home from school.

Chloe’s friends are over this afternoon, and I prepared Chloe’s favorite pasta dish, some Korean BBQs and an apple cake.

Chloe made me my favorite banana cake for my belated birthday. 🙂 Thanks girl!

from Wyckoff Thai

Tried this recipe

When I came downstairs, Chloe had already made me breakfast the night before for my birthday. SO SWEET!

My mom also made for me a birthday seaweed soup, oysters, steamed & marinaded eggplants and beansprouts. ALL my favorite things to eat. I feel so blessed and full. 🙂

I wasn’t able to do much since I’m still kind of recovering from my concussion on Saturday… but I could still eat. ;P I’m grateful to be alive and surrounded by my family who loves me. Thank you God… 
It’s been a bit of rollercoaster with a car accident I had in early January and learning about my good friend passing, then the ski accident… I’m grateful for my groups of faithful Christian friends and family who pray alongside of me and keeping me accountable as I navigate through life.

I made this creamy mentaiko pasta with black bean noddles this time and I’m really digging this texture. I love the creaminess of the sauce with chewy texture from the noodles. This is a very healthy yet decadent dish and my  family loved it.
Here’s my version of this pasta sauce: 1 tbs olive oil, 1 tbs butter, thinly minced garlic (2 cloves), 1-2 tbs mascarpone cheese, pollock roe, cherry tomatoes, and topped with parsley