Yesterday, 1/18 was my late father’s birthday. He would have been 86.
One of the memories I hold dearly in my heart were all the meals we shared together as a family. Whether they were at home for lunch or dinner or at one of his favorite restaurants nearby. No matter what meals and with whom, my dad made every moment comforting with the many stories he shared.
Today, what I share with you is a Filipino dish called Menudo, alongside organic thyme roasted carrots**. Two simple recipes with just a few ingredients that make for a comforting meal with your family.
The original menudo recipe is adapted from 7000 Islands Cookbook by Yasmin Newman:
**Thyme Roasted Carrots 
On a small baking pan covered with foil, place one bunch of [washed, trimmed, and peeled] carrots and top with 1 tbsp butter, olive oil drizzle, 1 tbsp red wine, and 1 whole clementine squeezed. Season with kosher or sea salt and freshly ground pepper. Top with sprigs of rosemary and thyme. Cover with foil.
Bake at 400 degrees F for 10 minutes.
Enjoy!
