She's So Lucky

She’s so lucky, they say

But they have it so wrong.

I am so lucky

We are so lucky

The world is so lucky

To have Her

In it.

She is not the Lucky One

Nor is the One

Who made the ultimate sacrifice

for Her.

We will always be the lucky ones

And no day will ever go by

That we won’t be thankful

For Her.

She has a big sister..............

Who is VERY special to us!

We feel blessed to have these 2 amazing girls in our lives!

Korean Bulgogi

 

Marinade

3 Tbsp chopped garlic (about 3 cloves)

¼ c soy sauce

4 Tbsp sugar

1 tsp fresh ginger

1 Asian pear (I use any type of pear) –peeled, grated

1 Tbsp Japanese rice wine (mirin)

1 Tbsp sesame oil

3 green onions, finely chopped  (including white part)

1 tsp pepper

1 small sweet onion, grated

Meat

2 lbs. beef very thinly sliced

Preparation:

Prepare Bulgogi marinade ingredients.

If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).

If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.

Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.

Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.

Grill, broil, or stir fry the beef until well-done and carmelized on the outside.

Serve with brown rice, lettuce leaves, and fresh cilantro or green onions.