Monday, August 31, 2020

Vietnamese Daikon and Carrot Pickles

I made this yesterday! We have some Costco meatballs so I thought they'd be good in a banh mi sandwich and I think that banh mi is not complete without pickled daikon and carrots in it. The recipe is from Simply Recipes site. 

I only used one big carrot and half a daikon.  I halved the other ingredients. And I'm not skilled enough to julienne anything so I just used a grater.




2 pounds carrots (about 5 medium-sized carrots), peeled

2 pounds daikon (about 2 large daikon), peeled

1 cup plus 4 teaspoons sugar

2 teaspoons salt

2 1/2 cups white vinegar

2 cups warm water (warm enough to dissolve sugar)


1 Julienne the carrots and the daikon radishes: Cut them first crosswise into 2 1/2 inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

2 Massage with salt and sugar: Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.

Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

3 Rinse: Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

4 Make vinegar sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

5 Pour vinegar mixture over carrots and daikon in jars: Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.

Sunday, August 30, 2020

WWII Warbirds Fly By

I was so excited to witness this event yesterday . . . 14 WWII planes flying overhead! I made sure my camera was charged, and I even set my alarm so that I wouldn't forget. 

At 9:45 a.m. Wendell and I headed to Maunalua Bay. 

Screen Shot 2020-08-29 at 7.46.49 AM

There were already a bunch of cars parked at the bay. We got a front row space. I anxiously waited. At around 10:15ish Erick texted me and said that two planes passed him in the Kuakini area. A little later Didi texted the same thing.

I scanned the skies.  Wendell pointed and said, "Is that a plane?" I said, "Where?" He said, "Over there."  I looked in the direction of his pointing finger.  I saw a moving dot.

Yup, that was it.





Well, the fresh ocean air was nice, and it was the most excitement I've had in a long time.

Saturday, August 29, 2020

Costco Steamed Dumplings


Wendell got this Steamed Dumplings from Costco last week or so. It seems like all the Bibigo products sell out fast and when you go back for more you can't find them. 


You zap it in the microwave for 2 minutes.  It came with this dipping sauce. 

It was good.  So far, Bibigo doesn't disappoint, but the best is still the Beef Bulgogi Mandu.

Friday, August 28, 2020

Roselani Haupia Ice Cream + Vietnamese Gelatin Dessert

I've been trying to stay away from too much sweets lately, but . . . seriously . . . sometimes you just gotta enjoy. 


Thursday, August 27, 2020

Keeping Strong

I've come to believe that no matter how much I try to hide from it, I may not be able to escape catching COVID.

So Honolulu Aunty's advice about keeping our immune system strong resonates with me.  I'm hoping that by keeping my body strong I will be able to survive (e.g. not die from) the virus should I ever catch it.

Here are tips that I found online:

What can I do to keep my immune system strong during the COVID-19 pandemic?

  • Don't smoke or vape.
  • Eat a diet high in fruits, vegetables, and whole grains.
  • Take a multivitamin if you suspect that you may not be getting all the nutrients you need through your diet.
  • Exercise regularly.
  • Maintain a healthy weight.
  • Control your stress level.
  • Control your blood pressure.
  • If you drink alcohol, drink only in moderation (no more than one to two drinks a day for men, no more than one a day for women).
  • Get enough sleep.
  • Take steps to avoid infection, such as washing your hands frequently and trying not to touch your hands to your face, since harmful germs can enter through your eyes, nose, and mouth.

Wednesday, August 26, 2020

Dd's French Onion Soup



3 TB butter

3 medium Maui onions, sliced

1 tsp. ground sage

½ tsp. thyme

½ tsp. oregano

½ tsp. basil

½ c. red wine

2 (32 oz.) boxes beef stock

4 slices French bread-toasted

4 slices gruyere cheese


In a saucepot over medium heat; sauté onions in butter until caramelized. Add seasonings and wine; sauté 3 minutes.

Add stock; bring to a boil. Reduce heat; cover and simmer 45 minutes.  Fill soup bowls with soup. Top with toasted French bread; top with cheese. Place under broiler. Broil until cheese is bubbly and golden brown. Serves 4.

Tuesday, August 25, 2020

Phone Conversation with My Mom


I've been trying to call my mom more often lately . . . because . . . well . . . because I still can.  Only thing . . . my mom is not much into shooting the breeze, so unless I have something significant to say, our conversation will sometimes go like this:

Me: Hi! 

Mom:  Hi, Ms. Jalna. What's up?

Me: Nothing much. How you doing?

Mom: Oh, same-o, same-o. We're fine. 

Me: That's good . . .

Mom: Colin's here. Talk to Colin. Colin!! Come talk to Aunty Jalna.

Me:  Uh . . .

Monday, August 24, 2020

Sunday, August 23, 2020

Urban Sketchers Oahu Virtual Meetup


The theme for yesterday's Urban Sketchers Oahu virtual meetup was "Tell a Story in Isolation". 

Saturday, August 22, 2020

Wendy Suzuki - Exercise and the Brain

Neuroscientist Wendy Suzuki talks about the benefits of exercise on the brain. She says, "Exercise actually produces brand new brain cells in the hippocampus that actually increases its volume." 

Me:  Whaaaaat!!!??  It can make your brain bigger?? I need that!!

Her talk is very informative, easy to understand and believe or not . . . entertaining!!  Try watch until the end . . . and participate. 

Friday, August 21, 2020

Dd's Greek Style Salmon



12-14 oz. salmon filet, cut in half

olive oil

lemon pepper, as needed

1 small tomato, chopped

2 stalks green onion, chopped

¼ c. Italian parsley, chopped

2 TB kalamata olives, pitted, sliced

1 TB olive oil

¼ c. feta cheese

Salt, freshly cracked black pepper


Preheat oven to 400 degrees. 

Drizzle salmon with olive oil. Lightly season with lemon pepper as desired. Roast 15-17 minutes, depending on thickness of salmon. 

In a mixing bowl; combine remaining ingredients. Allow to sit 15 minutes. For service; top salmon with mixture. Serves 2.

Thursday, August 20, 2020

No Touch Tool

Does anybody use one of these things?  Am wondering if I should buy.

Wednesday, August 19, 2020

Eri's Crab Rice

I blogged about this dish 9 years ago, and it is by far my most viewed recipe. I thought I'd repost it for those of you who might've missed it. 

crab rice


Pat 3 cups of cooked rice in a 9 x 13 inch pan.  Sprinkle with furikake.

Combine the following and layer on top of the rice:
1 can crab
1 package imitation crab, separated and shredded
1 cup mayonnaise
1 cup sour cream
3 stalks green onion, chopped
1/4 cup tobiko

Bake at 350 degrees for 30 minutes.  If it doesn't brown, place under a broiler for a few minutes.

Tuesday, August 18, 2020

Dd's Osso Bucco

osso bucco


Adapted from Dd’s Table Talk


2 veal shanks, 3-inch thick

salt and freshly ground black pepper

flour, for dusting

1 TB+ 1 TB olive oil, divided

½ carrot, chopped

1small onion, chopped

1 rib celery, chopped

1 tomato, chopped

2 cloves garlic, chopped

1 c. beef stock

1 c. red wine

½ tsp. dried thyme

1-2 orange peels


Lightly season and dust shanks. In a saucepot oven over medium high heat, brown shanks in olive oil. Remove.  Add remaining olive oil into saucepot; sauté vegetables and garlic. Add stock, wine, thyme and orange peel. Place shanks on top of vegetable mixture. Cover; simmer 1 ½-2 hours, until meat falls from the bone. Turn shanks every 30 minutes. Transfer shanks to serving platter. Bring sauce mixture to 

a boil and reduce. Season to taste. Spoon sauce over shanks. Serves 2.

Monday, August 17, 2020

Another Tip

I'm thinking that it might be a good idea to start taking Airborne regularly for awhile. Amazon has a 96-tablet bottle for $13.99, and right now they're offering a $2 off coupon for each bottle that you order. 

Sunday, August 16, 2020


Not really sure if this is a tip or not. Maybe you already do this, but I thought I'd mention.

We get our ground hamburger from Costco, and I usually separate the meat into 1 and 2 pound portions. I flatten them so that they'll fit nice and snugly inside the freezer.

Didi said that she stores her items upright in her freezer for easy access. She freezes her sauces flat initially and then after they're frozen she will stack those upright too.


Saturday, August 15, 2020


 I love this on so many levels.

Friday, August 14, 2020

Dd's Lemon Feta Scallops with Spinach

Didi says:  This sauce is da bomb !! I ended up making a 2nd batch and used on the shrimp for the caesar salad (photo at bottom), and then I ate with tofu salad !!

scallops with spinach




6 TB olive oil

½ tsp. lemon zest

1/4 c fresh lemon juice

1/4 c feta cheese, crumbled

1 TB agave nectar or honey

Salt and freshly cracked black pepper 


1 large onion, thinly sliced

½ c green onion, chopped

2 cloves garlic, minced

1 TB butter

1 TB olive oil

1 # fresh baby spinach 

1 ½# jumbo scallops, patted dry

Salt, white pepper

Garnish: chopped green onion, crumbled feta cheese


Sauce: In a blender; puree oil, lemon zest, lemon juice, feta cheese, and agave nectar. Season with salt & pepper. Set aside. 

In a skillet over medium heat; saute onion, green onions, and garlic in olive oil until softened, about 10 minutes. Add spinach; season with salt and pepper. Stir until just wilted. Transfer into mixing bowl; keep warm.  Wipe out pan and return to stove 

over medium-high heat.  Brush scallops with remaining 2 TB oil; season with salt and pepper. Add any leftover oil to pan.

Sear scallops until they easily release and have browned; about 3 minutes. Turn scallops and sear until cooked through, 2-3 minutes.  For service; place spinach mixture among plates and top with scallops and drizzle with sauce. Garnish as desired. 

*Option: Double recipe and toss sauce with pasta, add to mashed potatoes or use as salad dressing for service. Serves 2-4. 


caesar salad with shrimp

Thursday, August 13, 2020

Dd's Beef Stroganoff

beef stroganoff



3/4 lb. sirloin, top round or tri tip, cut into strips

salt, freshly ground black pepper

2 tsp. vegetable oil

1 large onion, sliced

1/2 lb. fresh mushrooms, sliced

2 TB butter

3 tsp. flour

1 c. beef broth/stock

1/2 c. sour cream

salt and freshly cracked black pepper

8 oz. egg noodles, cooked according to package directions

Garnish: sour cream, chopped parsley


Season meat for with salt and pepper. In a large skillet over medium high heat, brown beef in oil. Remove from skillet. 

Add onion and mushrooms; cook until limp. Add butter and flour until roux forms. Gradually add beef broth/stock until well blended. Return meat to skillet and heat through. Stir in sour cream, season to taste. 

Serve over noodles; garnish with additional sour cream as needed and parsley. Serves 2.

Wednesday, August 12, 2020


Do any of you old timers remember the Suzy-Q from Jolly Roger? I made a version of it yesterday . . . and the day before ('cause it was that good). 


Teriyaki meat/onions, American cheese, lettuce, and mayo on hamburger bun. 

And if you know me, you know that I did it the lazy way. I used leftover bulgogi from Costco.

Here is an ad that I found online from a 1965 newspaper clipping. You could get a Suzy-Q and fries for 50 cents back then.
Screen Shot 2020-08-11 at 1.04.30 PM

Tuesday, August 11, 2020

Dd's Meatloaf

This looks awesome, and the recipe looks easy enough that maybe even I could make it.



Dd’s Meatloaf

1 large egg

2 TB catsup+ 2 TB catsup, optional

1 TB A-1 sauce

2 tsp. Worcestershire sauce

½ pkg. onion soup mix

¼ c. breadcrumbs, oatmeal or panko

¼ c. milk

Dash tabasco

1 lb. ground beef/pork mixture

In a large mixing bowl combine all ingredients well. Allow to sit 30 minutes. Preheat oven to 350 degrees. 

Transfer mixture into a 9-inch loaf pan or shape as desired onto baking dish. Optional to top with remaining catsup. 

Bake 40 minutes. Serves 4.

Monday, August 10, 2020

I Have a Confession to Make


I'm hooked on 90-Day Fiancé.


Sunday, August 9, 2020

On Da Desk


Here's what I finished yesterday. Colored with Prismacolor markers.   Inspiration came from Ulrike Hirsch.


Saturday, August 8, 2020

Kalimba Update

I'm having fun with my new kalimba despite the slow connection rate between my eyes, my brain and my fingers. I've been practicing for a few hours everyday. It's kind of meditative for me because it requires so much of my focus. Maybe someday I'll record myself playing for you.

I get my music notes from YouTube. If possible, I try to get an easy and a hard version for each song. Everyday I practice each sheet several times. 


Here is my latest favorite song. It says "EASY" on the title, but for me, it's my hard version. 

Friday, August 7, 2020

Mama Sita's Pansit Bihon

My sister Sweetie says this:  I used Dd's Season All on pork bones and fried, then sliced the meat off the bones. Soaked the noodles in chicken broth. Cut veggies whatever I had. Times now has for $2.99. 

Awesome meal! Can't go wrong.


Thursday, August 6, 2020

Dd's Beef Vegetable Goulash Soup

vegetable goulash soup


½# leftover steak, cubed (can use pot roast, ground beef)

1 TB olive oil

4 oz cremini mushrooms, sliced

1 small onion, chopped

1 small carrot, ½-inch cubes

1 stalk celery, ½-inch cubes

½ small green bell pepper, ½-inch cubes

Salt, black pepper

2 cloves garlic

½ tsp. salt

¼ tsp. black pepper

1/2 tsp caraway seeds

2 TB paprika

2 TB flour

1 TB tomato paste

1/4 c red wine

12-16 oz beef broth

1 bay leaf

1 small tomato, chopped

1 small potato, peeled, 1-inch cubes


In a large stockpot over medium heat; saute mushrooms in oil until tender. Remove to a bowl; set aside. 

Into pot brown onion, carrot, celery and bell pepper; stirring frequently until slightly browned. Season as needed.

Add garlic, salt, pepper, caraway seeds, paprika, flour and tomato paste. Cook stirring constantly, about 30 seconds. 

Add wine, stirring to loosen up the brown bits. Add broth, bay leaf, tomato, potato and mushroom/onion mixture. 

Bring to a boil. Reduce heat to low. Cover; simmer until potatoes are cooked through 20-30 minutes. Stir in steak to heat through. Remove bay leaf and adjust seasoning. Serves 2.

Wednesday, August 5, 2020

Jalna-Easy "Chili"

Not counting the cheese, I used three ingredients to make this.


I sautéed three minced garlic with a pound of hamburger and threw in two bags of this Costco item. It came in a box of 8.  Wendell added a bit of Tabasco sauce, but it was just right for me. 

Tuesday, August 4, 2020

Beyond Our Sight

Do we survive death?

Monday, August 3, 2020

Dd's Garlic Cheese Monkey Bread

garlic cheese monkey bites


1 (16 oz.) tube refrigerated biscuits

¼ c. butter, melted, cooled

2 TB parmesan cheese, grated

1 tsp. Italian seasoning

½ tsp. garlic powder

¼ tsp. onion powder


Preheat oven to 350 degrees. Generously oil 12-cup muffin tin. Cut biscuits into 8 pieces each. 

In bowl add melted butter, cheese, Italians seasoning, garlic and onion powders. Toss biscuit pieces in mixture. 

Arrange in prepared muffin tins placing 5-6 pieces into each cup. 

Bake 10 minutes until lightly browned.  Brush with any leftover butter mixture or dab with additional butter. 

Serves 4-6.

Sunday, August 2, 2020

Eva zu Beck

Eva zu Beck impresses me. Her drone videography is amazing. Plus, she is extremely brave. And pretty.

Saturday, August 1, 2020


Glazed croissant from Kam Bakery.  Don't buy!! It's too ono.