Friday, January 20, 2017

Krispy Kreme Ice Cream Sushi

I'm on Maui today (!!), and so I thought it fitting to share this video with you on how to make a 10,000,000 calorie dessert using Krispy Kreme doughnuts! 

Thursday, January 19, 2017


I can't believe I have these geckos in my own yard!


They usually hide on the other side of the fence and will pop out every once in awhile. I've been trying to leave jelly out for them.

The following info is from here

Rather than arriving as a stowaway as other geckos and skinks have, the gold dust day gecko was illegally smuggled in and released. The entire Hawaiian population stems from only eight lizards a University of Hawaiʻi student released near the Mānoa campus in 1974. Shortsighted lizard enthusiasts intentionally dispersed the geckos, which then colonized new areas on their own. 

Wednesday, January 18, 2017

Wendell's Chicken with Mushroom Sauce

This recipe came from Foodiecrush site and can be found here. Wendell actual made this awhile back, and as often happens when I don't post a dish right away, the recipe got lost. 

Luckily, I did find it and voilà, here it is!


  • 2 6 to 8-ounce boneless, skinless chicken breasts
  • kosher salt and freshly ground black pepper
  • 2 cups mixed mushrooms, sliced
  • 2 tablespoons minced shallots
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • ½ cup white wine
  • ½ cup chicken broth
  • 2 tablespoons whipping cream
  • 2 teaspoons fresh thyme leaves
  • ½ lemon, zested
  • Chopped parsley for garnish
  1. Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
  2. Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
  3. Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
  4. Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.

Tuesday, January 17, 2017


Thanks to Leslie, I've been listening to Marie Kondo's audiobook "The Life Changing Magic of Tidying", and it has been pretty life changing. 

See the chopsticks below? The ones in the holder had remained wrapped, unused and stored away in a kitchen drawer for years. What was I waiting for? The old chopsticks to break? 

The book taught me to appreciate things for the joy they bring and then when they've served their purpose to let them go.  Even sentimental things have their time. 

So, I thanked the old chopsticks for their years of service and I threw them away. It felt pretty liberating. 

If you google "konmari" you can view other people's accounts of how Marie Kondo's methods have affected their lives. 


Monday, January 16, 2017

Colorized Coin

Have you ever seen a colored coin?  One of my sisters came across this one.


According to info from here no U.S. mint has ever produced a coin that has been colorized. It is a post-mintage change, and no serious coin collector would be interested in them, as any coin that has been altered loses its value.

Looks cool to me. And I wonder . . . who's doing the coloring?

Sunday, January 15, 2017


I saw this at Foodland yesterday and got all excited. I never ate a tangelo before, but because of the knobby top I wondered if they were like dekopan oranges which I love.  You can check out my dekopan experience here.  

If they were similar to dekopan,  $.99/pound would be a bargain. I bought four and crossed my fingers.


I chose this one for my first taste. It looked really good on the outside.

And on the inside too. Except for the seeds, it looked just like a dekopan.  And it was very plump and juicy. 

The taste?  Kinda sow-wah.  Shucks.  I wonder if it's a little too early in the season. The Cara Cara oranges that I just got at Marukai were a bit sour too.  

I think I'll keep trying. 

Saturday, January 14, 2017

Wind Chime

Do you remember the $1 necklace I got at the swap meet? I took it apart and made this wind chime.


I glued bamboo skewers to a mason jar cover and dangled the pieces from the skewers. 

Clink. Clink. Clink. Soothes me somehow.

Friday, January 13, 2017

Wendell's Slow Cooker Chili

Chili in a chawan no match yah. But by the time the chili got done there was not much window light for the photo. I quickly grabbed the nearest bowl, scooped some of the chili into it, sprinkled some cheese, and ran to the window.

Wendell made this so long ago that I had trouble finding the recipe. It's from and can be found here. It's actually a cornbread chili recipe but Wendell left out the cornbread. The meat used is pork, and it was delicious!


2 pounds pork shoulder, diced
1 tablespoon seasoned salt
1 tablespoon cumin
1 can kidney beans, drained
½ cup tomato, diced
½ onion, diced
½ cup red enchilada sauce
1 box cornbread mix, prepared according to instructions
Cheddar cheese to top, optional
1. Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart slow cooker. Mix thoroughly.
2. Cook on high for 3 hours.
3. Dollop prepared cornbread evenly over mixture. Cook an additional hour.
4. Top with cheddar cheese if desired.

Thursday, January 12, 2017

Kona After Bath

I had to take most of the stuffing out of his cushion, but he likes it now. 


Wednesday, January 11, 2017

Indo Mie's Mi Goreng

It's a fried noodle dish. It's Indonesian. It's called Mi Goreng. And it's Delicious.

Landon first told me about it last week. He asked me to keep an eye out for this particular brand (Indo Mie) because a YouTube guy made it look so good.  I was curious so I went to the Asian Market on Beretania to see if they carried it. They did. 

We liked it so much that I went back for more. It's 75 cents each or $16 for a case of 30.  I got a case.


Here's the noodles.  Looks like regular instant ramen.

These are the flavor packs. 

You just pour them on the boiled and drained noodles and mix it all up. 

Soooo gooood!!!

Here's the video that got Landon interested. The mi goreng part starts at around 3:53.