Monday, February 29, 2016

Meet up with Susie

Me and former coworker Susie both like to take pictures so we used to hang out a lot together. We would go on photo excursions whenever we were off on the same day. We even went on an Alaskan cruise together in 2006. That was actually pre-blog, but I did put a few photos here.  In 2010, we went to Washington with Leslie. I got choke photos of that trip on my blog. This one of Susie and Leslie in their PJs is one of my favorites from that trip. 


Susie retired about a year ago so that she could take care of her mom on the Big Island. I hardly see her anymore. We did get to meet for lunch last week and ended up at Dave and Busters.

This is Susie's Sweet Apple Pecan Salad with Grilled Chicken ($11.99).

Here's my Lawnmower ($14.99). It was HAYUGE. I took home about half of it.  It tasted just okay. 

Here is my favorite picture of me and Susie together taken about 6 years ago at a bon dance. It turned out to be a very special day, because that's the day that we met our photo buddy Erick. He's the one who took this picture. 

Sunday, February 28, 2016

Horse Oil?

I saw this display at Marukai Ward the other day.  Horse oil beauty products? Say what? 


The one that sold for $14.99 is all gone!

When I got home I investigated. 
What is BAHYU?

BAHYU is oil obtained from horse fat just like other animal oil such as lard from pig fat or lanolin from sheep wool. It is 100% natural and additive free.

For centuries in Japan BAHYU has been widely known as a home remedy for burns, dry skin, cuts, chapped skin and hemorrhoids. BAHYU has been used safely without a doctor’s prescription, as it can be used in food and there are no side effects. Traditional Chinese medicines also recommend using BAHYU to treat eczema and acne.
Are horses slaughtered only to obtain the oil?
No. Horse oil is obtained from horses that are slaughtered for food. Traditionally Japanese people have a custom of eating horse meat. Fats from the horse meat are used to produce BAHYU. They DO NOT slaughter horses only to obtain the horse oil.

Japanese people eat horse meat? Say it isn't so. Well, they do slaughter whales  . . . so maybe it's true. 

Not sure if I'd use the products. Would you?

Saturday, February 27, 2016

Termite Damage

Wendell called Don Fernandez at Epoxy Restoration LLC to fix the termite-damaged beams in our house. I'm not really sure what the exact process is, but it involves injecting epoxy into the termite pukas. It seems like a good idea to me.  It cost us around $4,400.  The last photo is our proposal and contract.

These photos are of only one beam in one room of the house, going from left to right of the beam. They repaired several beams in both inside and outside of the house. 








Friday, February 26, 2016


Ummmm . . . I kinda like Totoro.  Leslie gave me these. Sooo kewt!  Thanks Les!





Thursday, February 25, 2016


Did you say, "Oooooooh!!" with big open eyes? Or did you wrinkle up your nose and say, "Ewwww!!"?

Me and my sisters are in the first group. This piece of lechon was around $7.50 from the Kam Swap Meet.


Chopped up and mixed with some tomatoes, onions and patis (fish sauce) it makes one of our favorite dishes. This bag of 4 tomatoes (one is hidden) was $2.

Wednesday, February 24, 2016

Pedestrian Countdown Signal

When these countdown signals first came out I thought that they were so cool. I liked them. Now I knew exactly how much time I had to cross the street. Right?

Wrong. I looked it up . . . because I do not want to get another $130 pedestrian ticket. It seems that once that hand is there, whether it's flashing or steady and even though you can make it across in the required amount of seconds, it means DO NOT CROSS, DO NOT STEP INTO THE STREET. WAIT FOR THE WALKING MAN SIGNAL. OFFICER M. MIRANDA IS WATCHING YOU FROM HIS MOTORCYCLE.

I got my info from a Midweek article that you can check out here.

Screen Shot 2016-02-23 at 3.38.40 PM

And while we're at it . . . I've never been really sure while driving if you must turn on your blinker even when it's obvious to everyone where you're going. For example, if you're in a left-turning lane, and you can't go anywhere else but left, do you have to signal so?
Screen Shot 2016-02-23 at 3.44.31 PM

The answer is YES.  According to a Star Bulletin article which I found here, it is not optional.

Tuesday, February 23, 2016

Wendell's Crock Pot Hoisin Spare Ribs

Wendell wanted to test out a new crock pot that he got from Costco so he chose this recipe from the Delectable Bakehouse website.  You can check out their step-by-step directions here.  It was fall-off-the-bone tender.


  1. 4 Tbsp Hoisin sauce
  2. 2 Tbsp soy sauce
  3. 2 tsp sesame oil
  4. 2 tsp grated orange peel
  5. 2 Tbsp ginger
  6. 4 cloves of garlic, minced
  7. 6 green onions, sliced
  8. 1/2 tsp Sriracha hot chili sauce
  9. 3 lbs pork spare ribs
  1. In a bowl, combine Hoisin sauce, soy sauce, sesame oil, orange peel, ginger, garlic, about 3/4 of the green onions and Sriracha.
  2. Spoon enough of the mixture into the crock pot to cover the bottom. Top with half of the spare ribs.
  3. Spoon some more of the mixture over the spare ribs. Top with the rest of the spare ribs. Spoon the remaining mixture on top of those spare ribs.
  4. Cover and cook on low for 8-10 hours. Serve over a bed of Jasmine rice and sprinkle with reserved green onions.
Here's our new crockpot.  Wendell said it was around $40. It works great . . . way better than the one it replaced where the only settings were hot, warm and off. 

Monday, February 22, 2016

Cute Swap Meet Finds

I got these at the swap meet yesterday. They were $1 each.


Isn't this the cutest Easter basket? I love the dangling antennae. 

And how's this musubi-shaped pouch? Soooo kewt! It was supposed to be $2, but there was a smudge in the front so I asked the girl if I could have it for $1. She said ooooookay, since I did buy other things from her. The smudge did come out in the wash, BTW.

This is a David and Goliath pajama bottom. I was gonna try to take it apart and make a tote with it. I thought it was funny. Only thing . . . when I googled the phrase, I found out that plenty people hated it, so I dunno now.

Sunday, February 21, 2016

Another Scrub Brush

I got this brush from Marukai. I like it a lot. I shoulda got it a long time ago.


I use it when I wash stuff like this.

It was only $2.29.  They had an assortment of other-kine nifty brushes too. Notice the skinny "baby bottle" brushes for nozzles and straws. So good idea, yah!

Saturday, February 20, 2016

Scrub Brush

If you don't have a long-handled scrub brush to clean your insulated bottles, then you should get this one from Don Q.  At $8.59 it's a bit pricey, but it works good.


Friday, February 19, 2016

Wendell's Watches

Wendell kinda likes watches.


Thursday, February 18, 2016

I Got a Ticket

I got a ticket for jaywalking yesterday. It was after work while I was walking to our parking structure. Officer Mike Miranda came out of nowhere and totally busted me. 

He made small talk while writing up the ticket. He asked me where I worked and what job I did. He opened up about himself saying that he lived in Hawaii Kai and hoped to be retiring soon. I asked him if I could take a picture of him for my blog. He said no. 

He seemed nice and all, but I told him that I hoped that I'll never run into him again. He didn't seem offended. In fact, he might've laughed. At any rate, I think I learned my lesson.


Try look at how much the fine is for illegally using your cell phone while driving . . . around $300 to $350!!!  DON'T DO IT!!!

Wednesday, February 17, 2016

Panko Crusted Opah

recipe by Chef Tate Edwards

I'm not sure where Wendell originally saw the recipe for this opah dish that he made, but I found it online and totally copied and pasted the recipe from the website Pacific Grill - Talk to the Chef.

FYI, the recipe says to bake for 15-20 minutes, but ours took around 40 minutes.  It came out very moist and tasty.


PANKO CRUSTED OPAH ( Moonfish) 4-6 Servings
4-6 good sized Opah fillets

1 cup mayonnaise
1 loose Tbl fresh chopped dill
1-3 cloves minced garlic depending on how much you like garlic, I use about two.
1+ Tbl(s) Sriracha brand hot chili sauce, just how hot do you want it adjust to your taste if it gets too hot add a little more mayonnaise.
salt and pepper to taste but go a little light on the salt, a pinch of each is good.

Seasoned Panko breadcrumbs:
3 cups Panko breadcrumbs ( if not available store-bought seasoned breadcrumbs will do)
1 Tbl dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano crushed
salt and pepper to taste

Pre-heat oven to 350 degrees
1. mix together the ingredients for the spread and let sit in the refrigerator for 10 or 15 minutes
2. place tin foil on a cookie sheet or half sheet pan and lightly spread with olive oil
3. sprinkle salt and pepper on the foil and place Opah fillets on foil place them together on pan as if making one big fillet then salt and pepper the fillets
4. take spread and cover fillets generously
5. take seasoned Panko or regular seasoned breadcrumbs and cover the fillets, pat then add more if needed, there should be no spread showing.
6. place in oven and bake for 15-20 minutes (depending on thickness of fillets) check for doneness by touch (should be slightly firm but with some give) or with a fork in the middle fillet cover hole with crust. If crust is browning too quickly cover with foil. If not quite done, place back in oven and check again in about five minutes… if crust needs additional browning broil quickly for no more than two minutes—taking care that crust does not burn!
7. EAT!

This recipe goes well with salmon and any fish that has a rather high fat-content.

Tate Edwards

Tuesday, February 16, 2016

Freeing the Mango Tree

It's not our mango tree. It's the neighbor's. But awhile back I did ask for and was given permission to pick whatever mangoes grew on our side of the tree. 

A few weeks ago I noticed that the tree was starting to flower. I also noticed that the neighbor's lilikoi plant was overtaking the tree again. Last year Wendell had hired some workers to trim our side of the tree and to also rid it of the lilikoi vines. 

Seeing the vines once again blanketing our side of the tree and potentially smothering future mangoes distressed me.


This past Sunday, I watched from inside of the house as Wendell started cutting the vines with a long-handled trimming thing. He musta read my mind! I ran outside and started to help him. I yanked and yanked at the now-loosened vines that dangled down. I tugged and pulled at whatever was within my reach. Great was my enthusiasm.

He had to stop me. I was messing up his game plan. 

Still wanting to contribute to the liberation of the mango tree, I started filling our green bin with the pulled-down vines. I stuffed. I shoved. I raked. Never had I been so gung ho about yard work before.

In the end I told Wendell that me and the tree thanked him. It was a great Valentine's Day gift.

Monday, February 15, 2016

Happy Birthday, Zsa's

My BFF passed away last year.  Yesterday was her birthday. I brought her a kokeshi doll. 


Sunday, February 14, 2016

Sam's Club Sweet Kale Chopped Salad

Penny, my coworker gave me this bag of pre-made salad that she picked up from Sam's Club. 


I enhanced it with some cucumbers, tomatoes, cheese and croutons. The poppyseed dressing was a little on the sweet side, but I liked the salad a lot.

Saturday, February 13, 2016

Some Greeting Cards

I bought these mulberry paper at the swap meet recently. I think they were not more than $1 each because I wouldn't have paid more than that. I told myself that I had better actually make something with them and not just store them away.


So this past weekend I made some greeting cards. 


I made a whole bunch and gave them away for Valentine's Day.

Friday, February 12, 2016

Thursday, February 11, 2016

Wendell's Kimchi-Braised Chicken

Wendell made this last night minus the buttery noodles.   YUMMY!!!  He found the recipe in the bon appétit magazine.  You can find it here.


Wednesday, February 10, 2016

Serious Eats' How to Sear Scallops

The few times that I tried to cook scallops I never could get them beyond looking pale, limp and soggy. I found the following explanation very interesting. 

Disclaimer:  All of the below is copied and pasted portions (including the photo) of an article from the site Serious Eats. It is written by Managing Culinary Director J. Kenji López-Alt.  Here is a link to the full post: The Food Lab: How to Sear Scallops


The first problem with scallops occurs before you even buy them. Many scallops are treated with sodium tripolyphosphate (STP), a chemical that, while perfectly safe to consume, wreaks havoc on your ability to achieve a proper sear. STP loosens the structure of proteins in scallops, causing them to suck up excess moisture like a sponge—up to 30% of their original weight. 

Dry scallops, on the other hand, are untreated and therefore expel less moisture as they cook. Sure, they're pricier—they have a much shorter shelf life, and their price per pound isn't artificially deflated with excess water weight—but they more than make up for it in superior quality, flavor, and ease of cooking. 

Once you've got yourself the right scallops, your battle is 90% won. But there are still a couple of small obstacles in the way. Even though dry scallops expel far less moisture than wet scallops, they can still throw off a dangerous amount of water as they cook, forcing you to use up precious energy from the pan for the massively inefficient process of evaporation.

My favorite technique is to simply salt the scallops and let them rest on a paper towel–lined plate. The salt draws liquid out of the scallops, and the paper towel wicks it away. Your scallops will be dry to the touch in just about 15 minutes.

We're on the home stretch here—all that's left to do is sear them. You want a pan that is large enough to hold the scallops and leave enough room to allow the moisture to evaporate rapidly. Once the pan is smoking, the scallops go in.

I cook them without moving them until a little peek underneath reveals a deep golden crust. If you've followed all of the drying steps properly, and if you started with a screaming hot pan, you should have no problem crusting up both sides of those scallops on even the most average of home ranges.

Tuesday, February 9, 2016

Beads by Laura Sparling

I think lampwork beads are so pretty. I once thought about ordering the equipment and supplies and try to learn to make them, but I changed my mind. I got scared that I might accidentally set fire to myself or my home. 

So I've settled for just oooh-ing and aaaaah-ing while looking at beads that others have made. These are made by Laura Sparling.

'Crocus' Scales Whirly Go Round Mistletoe 'Autumn' Anemones Melonberry Periwinkle Petals Sheep
Fuchsia Mocha Glimmer Intergalactic Purquoise Cupcake Beads Clementine & Lime
Chirpy Olive Glimmer Regal Plumes Torus Beads Festive Glow