Friday, July 31, 2020

Puppy Kona Boy

One of my favorite photos of Kona Boy.


Thursday, July 30, 2020

Dd's Pot Roast

Here's another one of Didi's recipes. 


Adapted from Dd’s Table Talk

3 lbs. chuck roast
1 ½ tsp. Hawaiian salt
1 tsp. alae salt
1 tsp freshly cracked black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. dried oregano
  (can substitute ¾ tsp. Italian seasoning)
1 ½ tsp. vegetable oil
1 pkg. (1 oz.) dry onion soup mix
3-4 c. water, as needed
4 cloves garlic, whole
1 medium onion, quartered
1 medium carrot,1-inch cubes
2 stalks celery, 1-inch pieces
1 medium potato, 1 ½-inch pieces
flour and water slurry, for gravy

In a mixing bowl; combine salts, pepper and spices. Rub mixture on all sides of roast. In a large pot, brown roast on all sides in oil. Add remaining ingredients, adding enough water as needed to cover roast; simmer for 45 minutes-1 hour. Remove potatoes, celery and ½ of carrots; set aside in covered pot. Smash remaining carrots (so that Glenn can’t see them) and garlic cloves. Continue simmering 1-1 ½ hours; until meat is fork tender. Return vegetables to pot; bring sauce to a boil and thicken with mixture of flour and water to bring gravy to desired thickness. Serves 2 with lots of left-overs.

Wednesday, July 29, 2020

On Da Desk

Hmmmmm . . . Blogger has a new interface and I've been putting off learning how to use it . . . ' cause . . . you know . . . I no like learn new tricks. But . . . I guess it's time. Ugh . . . 

Inspiration for this painting came from a pillow being sold on Amazon. You can check it out here if you like.

<a href="" title="IMG_4989"><img src="" width="640" height="640" alt="IMG_4989"></a>

ACK.  Doesn't work.  Whyyyyyyyy??


OMG, I found the solution in a YouTube video. I needed to embed in HTML view instead of Compose view like I usually do.  YouTube is totally da bomb!!!

Now, if Blogger's new "preview" button would work that would be awesome. 


Tuesday, July 28, 2020

Coconut Snack

My brother picked this up for me from Costco. It was $8.49.  It's really good.


Landon's mad at it because he couldn't stop munching on it.

Monday, July 27, 2020

Dain Yoon - Illusion Artist

WOW!!  Chet, thanks for sharing!

Sunday, July 26, 2020

Yellow Roses for Kona

On the day that Kona passed away, my friend Naomi brought over a bouquet of yellow roses. Yellow roses are a symbol of friendship and caring. So nice, yah.

The other day I made some handmade paper.  I used some of the dried petals from the bouquet and torn bits of gold origami paper (thank you Honolulu Aunty). If you're interested I wrote about making paper awhile back here


Here are cards that I made with the paper. 

It's been a month since Kona passed. I'm slowly adjusting to the new normal here. Thank you peoples for all your kind words. They've really helped.

Saturday, July 25, 2020

Dd's Wilted Spinach Salad

This looks so gooooood!!


Adapted from Dd’s Table Talk

4 c. spinach leaves, washed; drained
2 strips bacon, chopped
1/2 c. olive oil
1 clove garlic, chopped
1/2 red onion, chopped
1/4 c. balsamic vinegar
1 TB Dijon mustard
2 tsp. agave nectar
1/2 lb. mushrooms, sliced
1/2 tsp. freshly cracked black pepper
2 hard-boiled eggs, chopped; optional

Place spinach leaves in a large bowl. Reserve. In a large skillet over medium high heat, sauté bacon, garlic and onion until crisp. 

Add vinegar, mustard and sugar. Cook about 2 more minutes until sugar is dissolved. Taste, add more sugar if desired. 

Add mushrooms and cook until mushrooms are just limp. Season with pepper. Toss with spinach leaves. Garnish with chopped eggs. 

Serves 2 entrees, 4 starters.

Thursday, July 23, 2020

The Kalimba is Here!

Here it is after I put on all the stickers. 


Click on the photo below to hear me testing it out before I put on the stickers. My old brain can't learn as fast as before, but I think it'll still be fun trying.

Wednesday, July 22, 2020

The Art of Japanese Tattoo

I thought this was interesting.

Tuesday, July 21, 2020

Cleta's Mr. Wada's Mochiko Chicken

The recipe for this was in the Crave section of the Honolulu Star Advertiser earlier this month.

Girlfriend Cleta made it for their dinner one day and sent me an in-progress photo.

While searching for the recipe online I found this YouTube video!

3 to 4 pounds boneless, skinless chicken thighs, cut into long strips
Panko crumbs (Japanese breadcrumbs), as needed
Vegetable oil, for deep-frying
1/2 cup shoyu (Aloha brand preferred)
1/2 cup beaten eggs
1/2 cup sugar
1/2 cup mochiko flour
1/2 cup cornstarch
1 tablespoon garlic, chopped
Whisk marinade ingredients together until smooth. Add chicken and soak overnight.
Remove chicken from marinade and bread in panko.
Heat enough oil in a pot to cover chicken pieces, to 325 to 350 degrees.
Fry chicken in batches, 4 or 5 minutes per batch, to an internal temperature of 165 degrees. Remove charred panko crumbs from bottom of pot between batches. Serves 4 to 6.

Monday, July 20, 2020


I ordered a Kalimba!  It was on Lightening Deal on Amazon so it was meant to be, right?! It was $6.15 off. I paid $34.84. It's supposed to come on Wednesday.

In the meantime I've been trying to do this (slowed down all the way):

on this. To practice. But no can. Not even close. So I guess I'll be doing Twinkle Twinkle Little Star, etc. for awhile. 

Saturday, July 18, 2020


Here's my current favorite drink before I stir it. Looks cool, yah.


It's these two.

Friday, July 17, 2020

Dd's Quickie Puttanesca

Here's another dish by Didi.


Adapted from Dd’s Table Talk Cookbook

1 TB olive oil
2 cloves garlic, chopped
*1 small onion, coarsely chopped
4-6 anchovy fillets with oil
*2 TB sun-dried tomatoes, coarsely chopped
*1/4 c. marinated artichoke hearts, coarsely chopped
½ jar (27-32 oz.) spaghetti sauce (Prego (traditional) or Rao’s are Glenn’s faves)
3 TB capers
½ can (4 oz.) sliced black olives, coarsely chopped
2 tsp. freshly cracked black pepper (Glenn sneaks in more)
½ lb. pasta, cooked according to package directions
Garnish: grated Pecorino Romano cheese, chopped fresh parsley

In a skillet over medium high heat, sauté garlic, onion and anchovy in oil. 
Add remaining ingredients; cook 5 minutes. Serve over pasta. 

Note: *Items added to original recipe. Serves 2-3.

Thursday, July 16, 2020

Kalimba Music

So pretty, like from a music box.

Wednesday, July 15, 2020

More from Adela's

Here's more food from Adela's Country Eatery in Kaneohe. Everything was good although the garlic fried rice was a skosh on the salty side.

Braised Short Ribs ($15.99)

Fish Dore with Tartar Sauce ($15.99)

Hamburger Steak with Mushroom Demiglace ($14.99)

Half Fried Chicken with Furikake Sweet Garlic Sauce and French Fries ($15.99)

Garlic Fried Rice with Scrambled Eggs ($9.99)

Angel Hair Pasta with Garlic Butter Sauce and Portobello Mushroom ($12.50)

Tuesday, July 14, 2020

Chewy Chocolate Chip Cookies

Landon had a craving for some chewy chocolate chip cookies so I tried to make some.  Recipe is from I Heart Eating site.

Came out ono, but not exactly "chewy".  I wonder if it's because I ignored adding the egg yolk. 



1 cup butter
1 ½ cups brown sugar (packed)
1 large egg + 1 egg yolk
1 tablespoon vanilla extract
3 cups all-purpose flour2
1 teaspoon baking soda
3/4 teaspoon kosher salt (or scant 1/2 teaspoon table salt)
10 ounce package chocolate chips


Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.

Melt butter in a heavy saucepan. The butter should be just melted.
Add brown sugar to a large bowl.
Pour melted butter over sugar.
Stir to combine butter and sugar. Let stand 5 minutes.
Add egg and egg yolk; stir to combine.
Stir in vanilla extract.
Add flour, baking soda, and salt. Stir until just combined.
Stir in chocolate chips.

Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should still look soft and slightly underbaked. That will help to keep the cookies soft. 

Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

Monday, July 13, 2020

Alden's Organic Ice Cream Sandwich

This is from Costco. It's good. Sorry, don't know how much it costs.

It's small, but I still cut it in half and only eat a half at a time. 


Sunday, July 12, 2020

Dd's Swedish Meatballs

Hoo hoo, here's another one of Didi's dishes.

The recipe is from the Food Network site. 

swedish meatballs


For the meatballs:
1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing
For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)

Saturday, July 11, 2020

Dd's Chicken Tequila Fettucine

Here's what Didi made using her spinach pasta . . . CPK's Chicken Tequila Fettucine! 

cpk fettucini

California Pizza Kitchen Chicken Tequila Fettucine

1 # dry spinach fettuccine OR 2 #’s fresh spinach fettuccine
1/2 c chopped fresh cilantro
2 TB  chopped cilantro reserved for garnish
2 TB  minced fresh garlic
2 TB  minced jalapeno pepper (seeds and veins may be removed)
2 TB + 1 TB unsalted butter
1/2 c chicken stock 
2 TB  gold tequila
2 TB  freshly-squeezed lime juice
3 TB  soy sauce
1 1/4 pound chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 c heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. 

Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.

Cook 1/2 cup cilantro, garlic and jalapeno in 2 TB butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. 

Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes.

Meanwhile cook onion and peppers, stirring occasionally, with remaining 1 TB butter over medium heat. When vegetables have wilted, 
add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serves 4.

Friday, July 10, 2020


A comet in our skies! I found the info at the Scientific American site. 

Comet NEOWISE (C/2020 F3), as seen above Lick Observatory on July 7, 2020. Credit: Elinor Gates UCO Lick Observatory

This month a cosmic visitor is gracing the skies. A comet swept past the sun on July 3, and it has since become visible to the naked eye. The rare opportunity to glimpse the chunk of ancient ice from the outer solar system should continue next week, when astronomers hope it will become even brighter.
Scientists using the Near-Earth Object Wide-Field Infrared Survey Explorer (NEOWISE) space telescope first spotted the comet as it hurtled toward the sun on March 27. Informally dubbed NEOWISE after the telescope but officially labeled C/2020 F3, the comet gradually brightened as sunlight and solar wind caused it to release gases and form a tail. 
In early June it reached the far side of the sun, as seen from Earth. The resulting glare prevented astronomers from observing the comet for several weeks. By late June, however, it swam back into the optics of another space telescope, the Solar and Heliospheric Observatory (SOHO). 
"For many people in the Northern Hemisphere, especially if you’re closer to the midlatitudes, the comet should be visible an hour before sunrise, very low in the northeastern sky,” says Kerry-Ann Lecky Hepburn, a meteorologist and astrophotographer. “Right now it’s located in the constellation Auriga.” She recommends finding the comet’s exact spot using specialized smartphone apps with interactive maps of the constellations. Although already visible to the naked eye, the object is still faint, and binoculars would offer a better view.
Starting around July 12, Comet NEOWISE will be visible in the evening as well, Lecky Hepburn says. About an hour after sunset, it will appear near the northwestern horizon. As the month progresses, it will rise higher in the sky, moving from the constellation Lynx toward the Big Dipper. On July 22 the comet will reach its closest point to Earth—a distance of 103 million kilometers—before continuing its cosmic flight. Whether it will still be visible to unaided eyes by then is uncertain, however.

After this encounter, astronomers expect Comet NEOWISE to bid farewell for quite some time. Its long, looping orbit around our star will next bring it back to Earth’s vicinity some 6,800 years from now.

Thursday, July 9, 2020

Dd's Spinach Pasta

I just love this photo that Didi sent of her noodles hanging. You ever made your own noodles?  Not me. 

Will show you what she did with the noodles in the next blog post. 


Spinach Pasta

2 c baby spinach (packed)

2 eggs
1 tsp salt
2 2/3 c all-purpose flour

Wash the spinach. Do not dry. Place into skillet with the water on the leaves. Cook 5 minutes. 

Transfer into a blender with eggs and salt. Process until smooth.

Transfer mixture into a large mixing bowl. Add flour, mixing with a spoon, and as the dough 
thickens use your hands. Knead for a couple of minutes. Dough will be hard. 

Cover dough with plastic wrap; allow to rest 20 minutes.

Cut into desired shape noodles. Place onto drying rack or spread noodles onto counter top surface and do not place them on top of each other. Otherwise they will stick.

Cook the noodles in boiling water for about 5 minutes. Drain.

Tuesday, July 7, 2020

Dd's Tequila-Cured Salmon

Didi followed a Bobby Flay recipe to make this gravlax type of salmon dish. The recipe can be found at the Cooking Channel site. 


It needs to be cured for 2 days in the 'fridge.

Doesn't it look wonderful?!

Didi said that she didn't use chipotle and used dill instead of cilantro.


One 2-pound salmon fillet, skin on
2 tablespoons coriander seeds
2 tablespoons yellow mustard seeds
1 tablespoon cumin seeds
1 tablespoon pureed canned chipotle in adobo
Zest of 3 limes, grated
1/2 cup finely chopped fresh cilantro
2 cups kosher salt
2 cups light brown sugar
2 cups tequila


  1. On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder. 
  2. Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours. 
  3. Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.

Monday, July 6, 2020

Dd's Zucchini Coconut Bread

Didi said that she received a whole bunch of zucchini (I think that's what she said) so she made zucchini bread.


Dd’s Zucchini Coco Nut Bread

¾ c. cup vegetable oil
¾ c. brown sugar
¼ c. agave nectar
3 large eggs
2 tsp. vanilla extract
2 tsp. baking soda
1 ½ tsp. cinnamon
½ tsp. ground nutmeg
½ tsp. salt
¼ tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground allspice
2 c. all- purpose flour
2 c. zucchini, large grate, squeezed dry
½ c. flaked coconut
½ c. walnuts, chopped
Preheat oven to 350 degrees. Generously grease 2-8’ loaf pans. 
In a large bowl beat oil, sugar, agave, eggs and vanilla. 
Add remaining ingredients and blend well. 
Pour into prepared pans; bake 45-55 minutes or until a toothpick inserted in center comes out clean. 
Makes 2 loaves.

Sunday, July 5, 2020

A Sign

Maybe not The Sign that I'm looking for right now, but funny.  Thanks for sharing, Cleta!!  💗


Saturday, July 4, 2020

Dd's Chicken Eggplant Parmesan

I love eggplant and this looks totally awesome!

Didi says: "It really is easy . . . "
I say:  "Uh-huh."


1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 TB minced fresh parsley
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. black pepper
1/8 tsp. crushed red pepper flakes 

2 large skinless, boneless chicken breast
kosher salt
½  cup all-purpose flour
2-3 TB extra-virgin olive oil, divided

1 small eggplant, ½-inch thick slices
2 large eggs, lightly beaten
½-3/4 c. seasoned bread crumbs
½ c. grated Parmesan cheese
½ tsp. garlic salt
¼ tsp. pepper

Leftover cooked spaghetti
1 cup mozzarella cheese, shredded
½ cup Romano cheese, grated
½ cup parmesan cheese, grated

Preheat oven to 375°. 
Sauce: In a large saucepan, sauté onion in oil. Add garlic; cook 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally, 20-25 minutes. 
Chicken: Slice chicken breasts in half crosswise into 4 cutlets. Lightly pound between sheets of plastic wrap until about ½" thick. Season with salt. Place flour in a medium dish Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate. Heat oil in a large skillet over medium-high.  Cook chicken until browned, about 2 minutes. Turn over and cook on the other side just until chicken is cooked through, about 30 seconds. Set aside
Eggplant: Sprinkle eggplant with salt; let stand 20-30 minutes. 
Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic salt and pepper. Dip eggplant in eggs, then bread crumb mixture. Bake 15 minutes; turn eggplant over and continue baking 10-12 minutes.
Assembly: Spoon ½-3/4 cup sauce into an ungreased 9x13-in. baking dish. Spread cooked spaghetti onto sauce. Top with 4-6 pieces of eggplant.  Spoon ½-3/4 cup sauce onto eggplant. Top with chicken.  Spoon sauce as desired onto chicken. Top with mozzarella cheese. Sprinkle with Roman and Parmesan cheese. Cover and bake until bubbly, 30-35 minutes. Serves 4-6.