“Practice makes perfect,” my father would tell us as we were growing up.

It was one of his favorite sayings—alongside advice like “save money for a rainy day”—and he managed to apply it in so many moments of my childhood.

I remember learning to ride a bicycle after abandoning my tricycle. I was frustrated from falling off the two-wheeler and scraping my knees. We practiced in the backyard; falling on grass was kinder than concrete, but I still wanted to give up.

I was ready to throw the bike away. After just one afternoon of trying, I complained and told my dad I was tired of riding.

So my dad brought out his favorite line.

“You cannot give up. Practice makes perfect. Keep practicing!”

At five years old, his advice felt impossible to resist, so I climbed back on the bike and kept trying. After a few more attempts—maybe that same day, maybe a few afternoons later—I finally learned to ride. Whether it was a miracle or simply the result of practice, I could now say his words had been true.

My dad repeated the same phrase when it came to homework, especially math and science. Poor test scores were met with the same three words: “practice makes perfect.” As a teenager, long hours of math practice felt tedious and unwelcome, but I followed his advice anyway.

What I didn’t understand then but do now is how valuable that short piece of wisdom was. Over the years, it taught me resilience and persistence. Repeating an activity leads to improvement—even if you start without obvious talent. Consistent effort and repeated attempts eventually produce results.

I believe in the power of hard work. When you keep practicing something you care about, you become better at it. That’s why I still echo my dad’s advice: practice makes perfect.

I continue to write even after tiring weeks, during bouts of writer’s block, or when I’m simply not in the mood—because I want to improve. Each effort, however small, helps me grow as a writer.

In honor of Father’s Day, I’m dedicating this recipe to my dad. Why ginger shrimp fried rice? Because fried rice is a dish I’ve perfected through repetition—I can practically make it with my eyes closed. I love this ginger shrimp version for its depth of flavor.

Thank you, Dad, for your unwavering advice, for pushing us to persevere, and for showing by example that persistence matters.

HAPPY FATHER’S DAY! I LOVE YOU!

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Some recipes catch fire and stay popular long after they first appear, while others drift into the archives. My gluten-free sesame chicken became a surprise favorite — people still make it and share their results. I wanted to riff on that idea, but take it in a fresher, lighter direction: swapping chicken for shrimp, sesame seeds for hemp seeds, and classic broccoli or bell pepper-heavy mixes for summer squash and chard.

That choice keeps the dish bright and seasonal. Hemp seeds lend subtle nuttiness and a boost of protein without overpowering the sauce, and summer vegetables keep the stir-fry light and colorful. If you don’t have some of the pantry items I used, the recipe is flexible: liquid aminos can be replaced with soy sauce or gluten-free tamari, and coconut oil can be swapped for a neutral oil like olive or vegetable. And if hemp seeds aren’t available, sesame seeds work fine.

I like recipes that are straightforward but adaptable. This sesame shrimp stir-fry comes together quickly and is loaded with texture: tender shrimp, crisp-tender squash and peppers, earthy shiitakes, and wilted chard. A simple sauce made from liquid aminos, sesame oil and honey (or your preferred sweetener) gets a lift from hemp seeds for extra nutrition and a gentle crunch.

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