Sweet Dream

Costco Chili

This chili was so good that after a few bites Landon said, "Why is it that nobody ever told us about this?"

So I'm telling you.  Go try!  It came in a 4-pound tub in the refrigerated section.  In Hawaii Kai it was by the rotisserie chicken.

Kai and Friends

Early morning at the dog park with Maya and Kiki.  Maya's owner Robert adopted Maya when her previous owner suddenly passed away and she was left at the day care that Kiki attended. 

Oweees

Wendell had a total knee replacement earlier this week.  His surgeon was Dr. Paul Norio Morton who used some kind of robotic thing to do the surgery.  Wendell is recovering nicely, and he even drove a short distance yesterday.

 

This is my owee.  I slammed my thumb in my car door while rushing.  I need this thumb to make pinch pots in ceramics class.  Old people shouldn't rush. 

 

Hawaiian Chili Pepper Plant Update

The leaves on a bunch of my plants became discolored, mostly at the veins.

 

Then the leaves dropped off.  I think I over-fertilized them.  Maybe plants this young shouldn't even be fertilized yet.  Bah.  Not sure.  

Luckily, some of my other plants were spared.  So far.  At any rate I'm gonna try and start another batch of seedlings.

Cy's Breakfast

Maybe this was actually Cy's Lunch.   

From L.A. Brisket in Ala Moana.  Brisket ($21), baked beans ($6) and Mac & Cheese ($6).  

Smart Boy

Small-kine ADHD, but still Smart Boy.  Click on the photo below to watch a short video.

Vifon Instant Pho

I bought this instant pho from Times.  It came in a four pack.  Unfortunately, I don't remember how much it cost.

 

I bought the pork from Times too.  The noodles were a bit limp, but the flavor was good.

  

Ceramics Class

Here's a video of our second glaze fired pieces with bonus instruction by Cleta showing a cool method of shaping clay that she learned from YouTube.

Dd's Goulash Pot Roast

Another simple recipe that looks so good!

GOULASH  POT ROAST

 

3 TB flour

¼ tsp. ground black pepper

1 # boneless chuck blade steaks, trimmed of fat

1 TB olive oil

1 TB butter

1 large onion, thinly sliced

4 oz. cremini mushrooms, sliced

2 TB sweet paprika

1 tsp. caraway seeds

14 oz. beef stock

Salt, to taste

2 TB Italian parsley, chopped (optional)

 

On a small plate, combine flour and pepper. Dredge steaks with mixture until well coated.

In a large skillet over medium, heat oil. Add steaks and cook until well browned on both sides.  Transfer steaks to a plate and set aside. Melt butter in skillet. Add onions and saute until well browned, about 10 minutes. Stir in mushrooms, paprika and caraway seeds. Cook 1 minute longer. Stir in the beef broth. Return steaks to skillet. Cover skillet. Reduce heat to a gentle simmer. Cook until steaks are tender and the sauce has thickened, 45-55 minutes. Season as needed with salt; stir in parsley, if using. Serves 3-4.