A few days ago, my husband and I sat down together to plan for our annual family vacation. We usually have it during the end of spring transitioning to summer. The weather is still nice that time, and that’s how we want it whenever we plan our vacation. However, this time, we wanted to go out of the state or even out of the country. My husband wants to go back to Japan because we want to see the cherry blossoms in Kyoto. And of course I said yes.
So we’re going to Japan on April! It’s been so long since we have gone there. Our sons were too small to even appreciate the beauty of the place.
I am already excited that’s why I am the one planning our itinerary. We’ll go the other way around this time- Osaka to Kyoto and then to Tokyo. I can’t wait for our sons to have their first out of the country trip.
And then my husband surprised me. He told me we’ll have another vacation during summer. And when I asked him where, he smiled and said: “Caribbean.”
I was so surprised because it’s been our dream to go there ever since we got married. And I might not appreciate the sun so much, but I will tolerate it just to see the beauty of the place. I am so excited!
That decision paved way for me to make this Caribbean pork the next day. And it’s a super hit with my family!
Photo and recipe courtesy of Valerie’s Kitchen.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve this over some basmati rice.
