My mom left for Japan after visiting for 2 weeks. While she was here, we went to Monterey/Carmel the first weekend and Seattle the 2nd weekend. During the weekdays, we spent a lot of time at parks where my son proudly rode his bicycle (ahem, still with training wheels) and my daughter showed off her monkey bar skills. My mom also saw her granddaughter’s confident face during her very first swimming lesson, and at the same time, she also learned her grandson often gets into trouble during swim lessons because he never pays attention to the teacher. I’m glad she got to see some of our daily life and enjoyed her stay with us. So now that my 2-week “offline” holiday is over, I’m back 100% to my blogging world. Today I want to share a veggie recipe. You might have been aware that I had been sharing nothing but deep-fried food and ice cream for several posts in a row. My friend had recommended this recipe to me but I tweaked a little bit from the original recipe by adding fresh thyme and changing the portion of seasonings. It was really easy to make and very delicious. In addition, Brussel sprout contains lots of good nutrition and vitamins! I hope you give it a try next time you see Brussels sprouts in your neighborhood grocery store. Have a wonderful week everyone. Enjoy the rest of the summer with kids before school starts this month! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
