Lao Sausage

Geri recently introduced us to this Lao sausage.  It's a pork sausage with minced lemongrass and other herbs.  It might be the best sausage I've ever eaten except for one drawback.  It's a bit too spicy for my tastebuds.  Everybody else seems to handle it fine.  Me, I can only eat a couple slices broken up and mixed with rice, but ho da ono like that!

The sausage is from B&M Meats in Chinatown's Oahu Market.  Bo Sisouthone makes 160 to 200 pounds of it every other day.  Wendell went to pick up some this past Monday and they were sold out.  He went back again on Tuesday morning and was able to score 2 bags.  It's $18 for a bag of 8 links, and if you buy five bags you get one bag free.  You can read about it on Frolic Hawaii.  

If you prefer to taste it first, you can get a plate of two cooked sausages and a scoop of rice at the nearby Saap Rai food stall for $16. 

Ceramics Class

My fave piece from yesterday's class was Honolulu Aunty's Jizo statue.

"Along quiet roads, near temples, and tucked into peaceful gardens throughout Japan, you may encounter small stone figures with gentle expressions. Some wear bright red bibs or knitted caps. Others stand simply among flowers, moss, and stones. These figures are Jizo, one of the most beloved and compassionate figures in Japanese Buddhism.

Known as Jizo Bodhisattva, or Jizo Bosatsu in Japanese, Jizo is associated with compassion, protection, and guidance. He is especially known as a guardian of travelers and children and as a comforting presence for those experiencing grief or uncertainty.

Today, a Jizo statue can also serve as a meaningful addition to a meditation space, Buddhist altar, or garden—a quiet reminder to meet ourselves and others with compassion."

Weeds

I'm kinda shy about weeding in the front yard because people passing by can see me.  So I do it really early in the morning at around 6:30.

I usually stop when my pot is full or when I start losing shade. 

How's da pot?  Cool, yah.  It was probably Wendell's dad's. 

Ceramics Class

We brought home our pieces to paint.  My theme for this session seems to be dots and stripes. Hopefully they'll be fired some time next week!

Dd's Oyakodon

 Easy recipe!!

OYAKODON

 

1 ½ pieces chicken thighs, large stew cut pieces

½ large onion, sliced

2 stalks green onion, white and greens separated, whites-2-inch pieces, greens-chopped

2 eggs, beaten

Garnish: chopped green onion greens

Sauce:

¼ c. dashi

3 tsp. soy sauce

3 tsp. mirin

3 tsp. sake

2 tsp. sugar

 

In a medium sized skillet combine sauce ingredients and onion. Bring to a boil. Reduce heat to medium and allow to simmer 3-5 minutes until onions are translucent. Add chicken to skillet; cover and simmer 3-4 minutes until chicken is almost cooked through. Reduce heat to low; pour eggs gently over chicken in skillet. Cover and continue simmering 30-45 seconds. Turn off heat; allow to sit 15-20 seconds until eggs are cooked to desired doneness. We like our eggs cooked through. Serve immediately over rice. 

For service garnish with chopped green onions. Serves 2.

Kauai Salt Pond Restoration

Storm surge from Hurricane Lowell has caused significant damage to the dunes that help protect the last-remaining traditional Hawaiian salt-making area of Kauai's Salt Pond. 

22 families of Hui Hana Pa'akai o Hanapēpē manage the site, harvesting pa'akai (solidified sea salt) using natural underground ocean wells and clay-sealed beds.  Following sacred cultural traditions, this salt is only gifted or exchanged, never sold.

The Hui has organized a community restoration event to be held on Saturday, October 10, 2026.

Community Restoration Effort

Cleanup Date: Saturday, October 10, 2026
Time: 8:00 a.m. to 2:00 p.m.
Location: Meet at the big pavilion (site access is permitted for volunteers assisting with recovery)
Activities: Clearing debris, redistributing sand, and rebuilding the protective dunes ahead of winter swells.
What to Bring: Volunteers are asked to bring their own shovels, hoes, buckets, gloves, wheelbarrows, and drinking water. Lunch will be provided.

Big Lamb Chop Update

After six months Big Lamb Chop has no face, one arm and one leg.  I actually have another one in the closet, but I had planned to give it to Mahina for Christmas.  I might need to find something else for her.  😆

Wendell's Fried Pickles

Wendell had something similar to this at the last monthly gathering with his classmates and decided to make some for his softball team. He also made a spicy mayonnaise dip for it.

It was ono!  Good for pupus. The recipe is from the She Wears Many Hats site.

Ingredients

•  oil for frying (vegetable or peanut)
•  1/2 cup all-purpose flour
•  1 teaspoon Italian seasoning (Greek seasoning or your favorite seasoning medley may be substituted)
•  1 1/2 teaspoons garlic powder
•  1/4 teaspoon salt
•  1/4 teaspoon black pepper
•  1 tablespoon hot sauce
•  1/2 cup water
•  16 ounces dill pickle slices, drained and dried on paper towels

Instructions

1. Heat 1 1/2-2 inches oil in a heavy bottomed pot over medium-high heat to 375-degrees F.
2. In a shallow bowl or rimmed plate, whisk together flour, Italian seasoning, garlic powder, salt and pepper. Add hot sauce and water and mix until smooth.
3. Working in batches, add dried pickles to the batter, gently toss to coat. Using a slotted spoon (or Chinese Spider), remove pickles from the batter and let excess drip off. Gently add pickles to the oil one at a time. Fry for about 1 1/2-2 minutes or until golden. Remove and let drain on paper towels. 

Ceramics Class

Here are this week's creations!  

I think I've gotten to like hand building.  Clay is still annoying, but now I'm used to it not listening to me. 

Here's Erick's.

 

Mine.

   

Geri's.

   

Cleta's.

   

Honolulu Aunty's.

  

Costco Angus Sliders

Wendell got these from Costco for around $16 for 10 pieces.

 

They were kinda small.

   

But really ono!