Dinner for 10

26 11 2021

We are so very blessed and grateful to have family and friends with whom to share a Thanksgiving Day meal. Mom is in her mid-90s now. Everyone helped to prepare the food. Love to all.

~Rebekah





Thanksgiving Day 2021

25 11 2021

Happy Thanksgiving, studio fans! We have so much to be thankful for this year, mindful that there are those less fortunate than us. One thing I am thankful for (please pardon the segue) is the Windward Artists Guild. It is exactly one week before the opening of its Mini Miniature Show running running December 2-8, at The Arts at Marks Garage in Honolulu.

Nineteen artists are represented.
There are three times to visit with me there in person:

On Dec. 2, 12:00 to 2:30 p.m.

At the artists’ reception, Dec. 3, 5 to 8 p.m. This is a First Friday event. There will be temperature checks and vaccination status papers required at the door.

At the pop up craft fair on Saturday and Sunday, Dec. 4 and 5, from 12 to 5 p.m.

Mahalo to Wendy Roberts for including my mini oil in the lower left of the promo card above. Look!

Thankful for our wellness ~
Rebekah

 





Thankful for “old” friends

2 11 2021

It was time to move my office and study hall from the dining table, so I spent the better part of yesterday tidying. I dusted, cleaned, and stacked shelves of books floor to ceiling, stopping periodically to remember old friends.

Ted has been around a long time; he was my father-in-law Walter’s bear, I’m told.

Then this photo of Haunani-Kay Trask, Al Piʻikea Miyamoto and me from about 30 years ago turned up. Both girl friends have passed over, but I/we remember them dearly.

Ted

Haunani-Kay, Piʻikea and Rebekah

Be well, dear reader. I am thankful for you.
~ Rebekah





Trees on the lane

13 10 2021

The plants around me are catching my attention these days. On this drizzly morning I took a walk along the lane and noticed the trees. Only the avocado thought it might be Autumn as it is in North America. But in Hawaiʻi, it’s Hoʻoilo, or the wet season.

Mango
Royal Palm
Plumeria
Kou
Avocado
Maʻafala Breadfruit

As always, be well!

~ Rebekah





A roundup of edibles in my garden

26 09 2021

How does your garden grow? Do you know where your food comes from? In North America, the fall season is harvest time. My hubby Pete and his family harvested peaches, apples, tomatoes, and cucumbers; they ”put up” or preserved the surplus to eat later.

Here in the Islands, in our own small garden, we are thankful for these fruits and vegetables:

Ma’afala breadfruit
Starfruit (carambola)
Calamansi
Sweet potato
Avocado
Noni (Morinda citrifolia)
Red hibiscus for tea
Haden mango
Lilikoʻi passion fruit
Fig
Kukui (candlenut) tree
Kukui nuts for ʻinamona

There you go! If you don’t have room for a garden, consider growing in pots, perhaps even a tray of herbs in your kitchen. Or you could go to the local farmers market and support a local grower. 👩‍🌾

 

Be well.

~ Rebekah





Holoholo ma Heʻeia Pier

20 09 2021

Taking the scenic route home north from Kaneʻohe along Kamehameha Highway on Oʻahu, I checked out Heʻeia Pier. Seemed like it was the same as always except for the operators of the open-air restaurant at the end. It’s been some years since our pal Mark Noguchi fed us there.

Kaneʻohe Bay view

On a quiet Monday morning there were a few customers ordering poke bowls, a couple of water craft going out to sea, a tour boat, a fishing boat, pole fishers, the mail carrier, and uncle already on his way home. So peaceful.

Mokapu Peninsula way out there

Signage

Good rules of the Pier

Recycle station

Coral Queen

Getting ready

Fuel dock

Going home

Have a good week, and be well.

~Rebekah





ʻInamona my way

15 09 2021

The Pukui-Elbert Hawaiian dictionary defines ʻinamona as “n., Relish made of the cooked kernel of candlenut (kukui) mashed with salt (perhaps a contraction of ʻīnaʻi momona, sweet garnish).“

I read several recipes and how-to’s before coming up with my method. The process is tedious and no wonder that it is expensive to buy, if you can find it, and why Islanders revere it at luaus and pāʻina.

Fast forward from gathering the fruit that has fallen from the tree to the ground, tossing out bad ones in a float test, peeling off two layers of tough skin, and drying the nuts with their hard shells still on. This step takes days in a dehydrator; I used my closed conventional oven with only the oven light on.

When after many days the kukui nuts looked brittle, I cracked them open one at a time using small tongs to hold the nut and a hammer. Practice makes perfect. Ha!

Next is digging out the nut meat with a paring knife carefully so as not to injure. Tedious, but I wanted every last bit. The yield went into a large mixing bowl, and I chopped it all up with an ulu knife.

Chopping up raw nut meat. You could also pulse  in a food processor.

I roasted the ’inamona-to-be in a wide frying pan on top of the range on medium-low until golden. Stir constantly to avoid burning, while picking out any remaining pieces of hard shell.

Use a wide frying pan
Stir constantly to avoid burning
Look for this golden color

Turn out into another container to cool. When cooled, add salt a little at a time to taste, then store in an airtight container and refrigerate. Voila, ʻinamona! There is a Hawaiian food condiment. Just an IMPORTANT WORD OF CAUTION: ʻInamona is a laxative, so eat it sparingly!

Be well.

~ Rebekah








%d bloggers like this: