




2 bags fresh spinach
1/2 container fresh mushrooms, sliced
2 cups strawberries, stemmed and sliced
1 C chopped pecans
shredded cheese (I used the 3 cheese mix - mozzarella, provolone, and feta? oops! sorry, I forget what the last cheese was!)
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small, non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, mushrooms, strawberries, cheese, and pecans. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.















It's in Kapiolani Park by the water fountain. I got Taryn and Kona to go with me to look for it.
This set of stairs is on the side of the Convention Center.
Susie was my model for this copycat shot.
These lanterns and door are in Chinatown.
Wendell and I had just had dinner nearby and I asked him to pose. Cars were stopping at a stop sign right in front of us and he was soooo embarrassed. He kept saying, "Hurry up, hurry up."
I just loooove this photo.
This was the best I could do in recreating it.
This walkway is in Waikiki. I wondered if Frank asked the boy to walk on the edge like that.
I was so lucky to get this shot. This man is a stranger and so are the group of people out in the background. Pretty neat how it came out similar, yeah.
Leslie found the location of this door for me. It belongs to an old brewery in Kakaako.
Since Didi was already with me, I dragged her to go look for the door. I spent 7 bucks on a white Snoopy balloon to act as the flying up veil, but it blew away as soon as we got there. . . bummahs. Notice her yellow flowers she picked from a bush. Sooo funny. I had a hard time getting this shot 'cause Didi kept opening her mouth WIDE like she was at the dentist and I couldn't stop laughing.
It never did break. It still works, loud and clear, every weekend. By the way, since it's in this picture, do you see that numbered pole thing on the right? It's an extendible mango picker that Wendell made. It's soooo neat. It can get really long. Brandee borrowed it once to steal avocados from her neighbor's tree.
Mix 1 TBS each of salt, pepper, garlic powder, onion salt and rosemary together with 2 TBS flour and rub into roast.
Little char siu manapuas, the bread was so light and airy with just a hint of sweetness brushed on the top.
Susie is allergic to shrimp so we didn't order anything seafoody, but she could eat this fishcake. And good thing 'cause was soooooo good.
This was really ono too. It's fried eggplant. The crumbly stuff on the top is fried garlic!!
Sorry, but I don't remember what you call this. It's kinda like aburage with vegetable stuffing, very moist.
This is like a shrimp shu mai, but had pork inside instead.
Look fun with char siu
And for dessert we had the coconut gin dui.
this other weird looking thing. It's pickled pork made with LOTS of garlic, and normally you're supposed to eat it RAW. It was just left out in the open and not even refrigerated. I was so intrigued that I bought one thinking that Wendell might be interested. As soon as I got home I showed it to Wendell and explained that it was pickled pork and that you're supposed to eat it RAW. I said that the lady told me what it's called, but I couldn't remember. He said, "Sudden Death?" Cracked me up.
I went back to S & T Thai Cuisine today.
This is the Thai Noodle Soup with chicken. I liked that they separated the broth from the noodles for take out. It was very, very tasty, but a little bit too lemongrassy for me.
This is the Tofu Patties. I would definitely get this again. The peanut sauce was very ONO.

Which leads me to this question. Do you know why manhole covers are round?


We also got the Squid Tempura. Erick liked it, but I didn't particularly care for it. I thought it was too oily and the batter was too thick. I still ate a good share though.
















I've posted this picture before, but it's just too cute to not post again.
Learning to shake hands.
Helping Wendell put up a gate that blocks out puppies.
Bath Day
Finding a prize
A favorite toy
Enjoying the Sunday paper
Destroying an air plant
Two chickens - one is a rooster and one is a dog.
Watching some tilapia
Another previous post - bee-sting face
Trying to get a different perspective of the world 
Isn't his "face" kinda cute? And look at those weird antenna.
Okay, I know you think I'm weird already so it doesn't matter if I tell you that I tried to count the legs. I think he's got about 400 legs!! Good thing humans don't have that many legs . . . we wouldn't be able to afford the shoes! Anyway, I have no idea what my neighbor thought when she drove past and saw me lying on my stomach in my driveway, but oh well . . .

Marinate steak in the following sauce for 15 minutes before broiling or hibachiing:
This is looking right . . .
And this is looking straight ahead. I couldn't see myself blazing a trail through all that brush, so I got back in my car and drove further in.
I did find this ditch which probably would lead me to the Mushroom Wall, but I was so high up I don't know how I would get down there. Good ole buddy Erick said that next time I should just bring a length of rope and climb down. He said he would call Search and Rescue if I'm not back in a week. What a pal.
The owner said that they do the grilling thing every Tuesday, Friday and Saturday from 10:00 to 2:30. She said that they've been doing it for a month now and are getting many, many repeat customers, some who buy 20 plates to take back to the office.
Sounded good so I got 2 combo plates(steak, kalbi and chicken) to take home. I don't know if it was all the hype that the owner gave me or what, but I was small-kine disappointed . It wasn't as tasty as I expected, like the meat wasn't marinated long enough or something. But you go try it out and let me know what you think. . . maybe I was expecting too much.
I think this is part of the same wall, probably to the left of the mushroom mural. You can see the front of the truck above.
Not sure if this is part of the same wall 'cause the windows on the building are different.
These are details from the second picture.
Amazing, yeah . . . especially if they were really done over 10 years ago. Very, very talented guy. He now is the exclusive artist for Natural Koncept, a small skateboarding company in Los Angeles.
I got the recipe from my mom long ago and it's one of the few "hard" (more than 5 ingredients) things that I can make. My mom says that you can always tell what recipe card I used or what page in a recipe book that I looked at 'cause it gets all grungy after I'm done with it.
1 lb. ground beef
This is above the entrance to St. Andrew's Cathedral.
There were flower arrangement offerings along the side.
There was a Japanese bridal couple there (my favorite) so I started shooting some pictures. I thought if nobody scolded me it must be okay.
I got scolded right after this shot . . .
by this lady.



We ordered two kinds of curry but didn't realize until we got them that they were kinda similar. This is the Red Curry with pork.
This is the Evil Jungle Prince with chicken.
This was really good. It's the Minced Meat salad. We chose chicken.
Here is the Pad Thai noodles.
This was really good too, the Fried Calamari.
And here's the Eggplant Tofu.

The rule of thumb throughout the lesson is 1) add beads on the left, 2)crisscross last bead added and 3) anchor on the right.
2) Add 4 beads.
Crisscross last bead.
Anchor through one bead on the right.
It should look like this.
3) Add on 3 beads, crisscross last bead and anchor through one bead on the right.
It should look like this.
4) Now do exactly as in step 3: Add on 3 more beads, crisscross last bead and anchor through one bead on the right.
5) Add on 3 beads, crisscross last bead and anchor through TWO beads on the right.
It should look like this.
6) Add on two beads, crisscross last bead and anchor to one bead on the right. 
It should look like this.
7) Add on three beads, crisscross last bead and anchor to TWO beads on the right.
It should look like this.
8) Add on two beads, crisscross last bead and anchor to TWO beads on the right.
It should look like this.
Sorry but the curvature of the now-forming ball prevented me from getting any usable photos for this part, but it continues:
9) Add 2 beads, crisscross last bead and anchor to TWO beads on the right.
10) Add 2 beads, crisscross last bead and anchor to THREE beads on the right.
You should end up looking like this.


Put your cell phone dumahichi with bell into the middle and tighten the suji to enclose the bell.
I then feed the two ends of the suji through the bead pukas to encircle the top and tighten the bell. I make a knot and again feed the loose ends through some more pukas before I snip it.
If you got this far . . . CONGRATULATIONS!! You're done!

8 oz. (1/2 package) Golden Grain Thin Spaghetti