Borzoi

There were two of these dogs at the dog park early one morning last week.  Super white and tall with a stream-lined body and matching snout, they were eye-catching.  I approached them with my mouth agape.  

I asked if I could pet one of them.  So majestic and regal in their appearance that I felt that permission needed to be granted first. 

My reverence was disrupted, however, when Kai pounced in with his boundless energy and scared both dogs away.  Actually, it was more like chased both dogs away.  Not wanting to disturb their quiet outing, I took Kai away to a different part of the park. 

The owner had said that the dogs were called Borzoi.  I needed her to spell it for me.  She said that she had gotten them from Japan, but that they're originally from Russia.  The female was 4 years old and the male was just 14 months.  

My research later showed that they're also known as Russian Wolfhounds and are known for their speed, grace and calm demeanor.   They are affectionate with family but independent and reserved with strangers.  They have a high prey drive and can reach speeds of up to 40 mph.  I wondered how they get their exercise. 

I was hoping to see them again but never did.  Am keeping my fingers crossed though and will let you know!

Cy's Easy Corned Beef and Cabbage

This is so nostalgic to me.

Cy said:  Sautee half a medium onion with 1 tablespoon oil, add 4 gloves garlic, corned beef and a small cabbage. This corned beef has lots of oil and is salty, so don't over oil. Add soy and pepper per your liking.

This is the corned beef that he used.

Cottonball Clouds

I took this photo a few months ago.  Thought the clouds looked so cool.

Mapo Tofu on Noodles

I made Mapo Tofu following this recipe and had it on noodles instead of rice.  Ho, it was so ono, I'm thinking I should always have it on noodles from now on. 

 

This is the noodles I used.  Landon got it from Marukai, and it had been in our freezer for awhile.

  

Cleta's Baklava Cake

Cleta brought this to our Ceramics Class potluck, and it was a hit!

BAKLAVA CAKE

Keeps well at room temperature up to 3 days if it lasts that long!

350 degree oven.  Spray a bundt pan thoroughly.

BAKLAVA TOPPING: 1 cup nuts, chopped* 

1/3 cup brown sugar 1 Tbsp. corn syrup ☹

1/4 cup butter, melted 1 tsp cinnamon

CAKE BATTER: 1 box vanilla cake mix*

3 eggs 1/2 cup oil of choice

1 cup water 3 Tbsp. sour cream**

HONEY GLAZE:*** 1/4 cup honey 1 cup powdered sugar

1 tsp lemon juice 1-1/2 Tbsp. warm water

Cake:  combine in a large bowl and mix according to pkg. directions.

Prepare the Baklava Topping and spread even in bottom of bundt pan.  Then pour the cake batter over.  Bake for 40 – 45 minutes or until toothpick inserted comes out clean. Remove from oven and place on cooling rack for 10 minutes. At the 10 minutes, invert the cake onto a platter.  Should the Baklava Topping not come out in one piece, with your fingers gently remove from pan and fit back onto cake. 

Combine the Honey Glaze ingredients.  Whisk together until you have a pourable consistency and drizzle over top of cake.

Notes:  * I used a mixture of walnuts, almonds and pistachio 

** or full fat, non-flavored yogurt 

         *** Using powdered sugar will give the glaze a whitish finish when dry. And thinking this could be overly sweet and I wanted a shinier finish, I used the glaze recipe below…

1/3 cup honey 2 tsp lemon juice

1 Tbsp. water 1/2 to 3/4 cup regular sugar

You may want to poke holes into the cake so that the glaze seeps in.

There are many similar recipes on Pinterest.

Ceramics Class

Here are our final pieces.  Next session begins in September.  Maybe I'll make more bud vases.  That was fun.

Kentucky Fried Chicken's Tuesday Deal

Landon picked up dinner for us yesterday.  He said that KFC has a Tuesday deal.  He got the 8-piece meal deal.

 

You get 8 pieces drums and thighs, 4 biscuits, 1 large mash/gravy and 1 large coleslaw.  Guess how much this costs on Tuesdays.

 

22 bucks!!  Good deal, right?!  Especially nowadays when one plate lunch could cost around that much. 

Cleta's Green Beans

I love this kind of old school dish from back in the day. 

Cleta made this.  She said:  Fry spam, add fresh string/green beans. I cover with a lid so that the beans cook faster. Then crack any amount of egg and stir until the eggs are cooked. Salt & pepper.

 

And here's another one.  Per Cleta: Boil string/green beans in salted water, drain and cool. Fry  scrambled egg, let cool and dice. Add to beans with salt, pepper and mayo. Chill.

Plant/Bake Sale on April 9 and 10 at the Kaimuki YMCA

This plant sale was originally scheduled for March 20th but was cancelled due to the severe weather.  Per Honolulu Aunty the plant prices will be reduced at this event.  

Thanks for the scoops, Aunty!

Ceramics Class

You can click on the photo below to see a quick video of our final bisqued pieces ready to be painted.