Island Way Sorbet

Wendell bought this from Costco for $15.80.  I asked him to pick it up after me and Landon tried one at the Bellows Open Market one Sunday and totally loooooved it.

It's cool how the sorbet comes in fruit shells.  The Heavenly Coconut actually comes in a coconut shell.  The Berry & Grapefruit is in a grapefruit rind, Mango in an orange rind (I think), and the Pomegranate is in a lemon rind (so smaller than the rest).

My fave was the Red Berry & Ruby Grapefruit, but I didn't get to try them all so I think I gotta go get another box.  

Playdate

Kai met up with his brother Teru and his dad Yume yesterday. He even got to enjoy a special meal prepared by R.  Kai had a blast and was so tired on the ride home that he could barely keep his eyes open. Thank you so much R and S!!

And it was awesome seeing you again, Kat!

Wanna Play?

 How could I deny, right?

Kai's Food

Kai's brother Teru eats human food for his meals, and it always looks so good.  I wanted Kai to enjoy some of that action too.  The photo is from a few days ago.

Thanks for your tips, Ryan!

In the short video below you can see Kai's reaction as I was preparing his special meal for the first time.

Layered Tonkatsu

This is my try at making tonkatsu like Nana Ai Katsu.  

Thanks to pal Linda for the idea and tip from my sister Didi about freezing, it came out good!

 

I bought shabu shabu pork and shabu shabu belly from Palama Market.  And BTW, did you know that the front part of the meat display case at the Makaloa branch lifts up so that you can get the meats yourself?  I didn't know that!  I'd been asking for help all this time.

 

I layered the meat 1 pork/3 belly/1 pork/3 belly/1 pork and made 5 cutlets.

  

I then breaded like I did for my chicken katsu and put them in the freezer.  See the chicken katsu instructions here.

   

The next day I fried them straight outa the freezer.

 

Dd's Chicken Puttanesca

This looks super yummy, especially knowing that it has anchovies in it!

 

CHICKEN PUTTANESCA

 

1 ½ # chicken breast, cubed

Salt, freshly ground black pepper

½ tsp. Italian seasoning

Flour as needed

2 TB olive oil

6-8 anchovy filets, with oil

1 medium onion, chopped

3 large garlic cloves, minced

14 oz. can whole peeled San Marzano tomatoes

¼ c. kalamata/black olives, sliced

2 TB capers

1 tsp. oregano

½ tsp. red pepper flakes, optional

Garnish: chopped Italian parsley, additional olives, capers

 

Season chicken well with salt, pepper and Italian seasoning on both sides. Dredge chicken in flour. In a medium skillet over medium-high heat, brown chicken in oil. Transfer chicken to a serving plate. Set aside.

Reduce heat to medium. Saute anchovy filets with oil. Cook 2 minute until melted. Add onion, cook 3-4 minutes until wilted. Add garlic, saute 2 minutes. Stir in tomatoes, olives, oregano and red pepper flakes. Bring sauce to a simmer 10-12 minutes. Return chicken into skillet. Allow to simmer 5 minutes. 

For service:  Garnish with parsley and additional olives and capers as desired.  Serves 2-3.

Cleta's Sanbaizuke

Cleta gave us a tub of her sanbaizuke and Wendell liked it so much that he asked for the recipe and made some for his softball team's after-game pupu.

Thank you, Cleta!!

 

 

Cleta tips:

I don't like too sweet a sauce so I lessen by about 1/2 cup.

I don't measure out the veggies, I just add what we like: daikon, cucumber, eggplant, mustard cabbage and hasu.

Also, 1) I've been only soaking for 1/2 day cuz I just want to get it done but I think boiling the sauce is a must. 2) The soaking with salt is by taste. If when I ready to squeeze and the salt water is too salty, I'll rinse with water. 3) I didn't add this time but I put wakame too. 4) I don't care to bite into ginger but I think adding ginger would be good.

Oh Oh

Colin's Corn Bread

My nephew Colin made this corn bread using a Zippy's Corn Bread mix.  The mix costs $5.60.  Cy said that they love it.

 

   

 

Kai - 4 Months Old