Sunday, October 24, 2021

Meat and Cheese Piroshki

I found this blog from back in April that I never posted.  The piroshki came out ono, but it was a bit too humbug for me to make again.  


The recipe is from Tatyana's Everyday Food.



Friday, October 22, 2021

Von's Korean Fried Chicken

 I was at Palama Market the other day and decided to get some Von's Chicken.  


I asked the gal at the counter which was their most popular, and she said the Crispy Fried Shoyu was their no. 1 most favorite.  So I ordered a 10 piece.

It was so so so so ono!  I must tell you that it was just drumettes and wings so the pieces were small.  But ho, it was such a nice treat for me.

Wednesday, October 20, 2021

Landon's Chimichurri Sauce

Landon made this Argentinian chimichurri sauce to use as a condiment topping to steaks that he and his friends were having at his friend's house.

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For a quick taste test he fried up an omelet for us to try it with.  It was winnahs. 
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He said he finely chopped 1 bunch of flat leaf parsley, 1 bunch of regular parsley and 6 to 7 cloves of garlic.  Then he added in "some" roasted red bell peppers, sun-dried tomatoes, olive oil, red wine vinegar, dried oregano, salt and pepper.  

I found a recipe at the Bon Appétit website here for more precise measurements. 

Monday, October 18, 2021

Dd's Jambalaya

Didi's Jambalaya includes chicken, andouille sausage AND shrimp . . . WOW!! 





1 chicken breast, 1 ½-inch cubes

2 links andouille sausage, sliced diagonally

10-12 pc. shrimp (dependent on size), peeled, deveined

Salt, freshly ground black pepper, garlic salt

1 tsp. olive oil

1 small onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

½ small green bell pepper, chopped

½ small red bell pepper, chopped

1 TB tomato paste

1 c. long grain rice

2 c. chicken broth

1 TB Cajun seasoning*

1 bay leaf

Garnish: chopped green onion


*Cajun Seasoning:

1 ¼ tsp. paprika

1 tsp. each salt, garlic powder

½ tsp. each freshly ground black pepper, cayenne pepper

½ tsp. each oregano, thyme

½ tsp. each cumin, dry mustard

¼ tsp. ground bay leaves


*In a mixing bowl combine all ingredients for Cajun seasoning well. Set aside. Makes approximately 2 TB.

Season chicken and shrimp with seasoning mix. Set aside. 

In a medium saucepot over medium heat sauté chicken until cooked through. Add sausage, onion, garlic, 

celery and peppers. Cook until vegetables are limp. Add seasoned shrimp. Cook until shrimp are “just” pink. Remove shrimp, set aside. 

Stir in tomato paste stirring until completely incorporated. Add rice, chicken broth, remaining seasoning mix and bay leaf. Bring to a boil. Reduce heat; cover and let simmer 20 minutes. 

Add shrimp; allow to sit 1 minute to warm through. 

Serve immediately. Garnish with green onion. Serves 2-3.

Saturday, October 16, 2021

Don't Buy This

Holy cow, it had a weird smell and taste.  I took one bite and was about to take a second one, but I just couldn't do it. 

I ended up rinsing off the noodles really well, and I put it in the fridge in a container of water.  I'm thinking that maybe later I can prepare it differently somehow, but I have my doubts.  If it has even the slightest bit of scent of that powdered broth that came with it, it's gonna make me gag.  


Here it is before the powdered broth got dissolved.  Lordy, Lordy it was baaaaad.

Thursday, October 14, 2021

Skin Tags

Do you have skin tags?  I do.

The other day while taking a shower I noticed that some of them were kinda gone or at least diminished in size.  I wondered if it had something to do with my recent change in diet.

I found the following info at the Medical News Today website.  I thought it was interesting.  It suggests that skin tags, although harmless in itself, may be an indication of underlying health issues. 

Skin tags appear to be more common in:

  • people who are overweight and obese
  • those with diabetes
  • women during pregnancy, possibly due to hormonal changes and high levels of growth factors
  • those with some types of human papilloma virus (HPV)
  • people with a sex-steroid imbalance, especially if there are changes in levels of estrogen and progesterone 
  • those whose close family members also have skin tags

Studies have found that skin tags are more likely to occur with:

  • obesity
  • dyslipidemia, for example, high cholesterol levels
  • hypertension, or high blood pressure

They have also been linked to insulin resistance and elevated high-sensitive C-reactive protein, a marker of inflammation.

This suggests that skin tags may offer an external sign of an increased risk of insulin resistance, metabolic syndrome, atherosclerosis and cardiovascular disease.

Tuesday, October 12, 2021

Soup Starter Mix from Ross

 Here's another Ross find that I liked.  I even went back and got a few more bags.  It was $2.99.


Maybe it was adding this in that did the trick.
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Even Landon said that I "make good soup".   (I'm so proud.)

Here's what I did:

5 slices bacon, chopped - fry and remove from pot.  Discard oil.

1 pound pork sausage - fry and remove from pot.

1 large minced onion, 1/2 cup chopped carrots, 1/2 cup chopped celery, 4 cloves minced garlic - sauté until onion is transparent.

10 cups of chicken stock and soup mix - add and bring to a boil; simmer for 1 1/2 hours.

Return meats to pot before serving. 

Note:  I didn't add any seasoning at all, and it was very tasty.

Sunday, October 10, 2021

Line Cutter

I was next in line at Ross the other day when this lady blazed by me, and instead of waiting in the queue behind me, she decided to wait here so that she would be helped next.  I guess her dog needed his toy ASAP. 


Here's what I bought.  

I actually bought one of these at the Kahala Ross earlier and liked it so much when I drizzled some on my avocado toast that I went to the Hawaii Kai branch to pick up more.  It was $4.99.

I haven't tried this yet.  There are two servings in this bag.


I also got this small table.  It was $19.99.

Friday, October 8, 2021

Wendell's Chicken Long Rice

Wendell cheated and used the $5 Costco roast chicken to make this.  Good idea yah!  The recipe is from Kathy Y. L. Chan's Onolicious Hawaii site.  It was very onolicious.




1 pound chicken thighs

1 4-inch piece of ginger, thinly sliced

6 cups chicken broth

2 bundles (1.32 oz each) vermicelli noodles

4 stalks green onions, chopped


    1. Put the vermicelli noodles in a bowl and cover with water. Let soak for 15 minutes. Drain water and set aside.
    2. Season the chicken thighs with salt. In a deep saucepan, brown both sides on medium-high heat (about a minute on each side). 
    3. Add the sliced ginger to the pan. Add the chicken broth to the pan. Let simmer for 15 minutes until the chicken thighs are cooked through. 
    4. Remove the chicken thighs from the pan. Let cool and shred into 1/4-inch pieces. 
    5. Bring the broth back up to a boil. Add in the drained vermicelli noodles. Cook for a minute. 
    6. Add back the shredded chicken thighs. Add in the chopped green onions. Cook for 3-5 more minutes until everything is cooked through.
    7. Then spoon out into bowls. Serve and eat!

Wednesday, October 6, 2021

Diet Update

It's been 3 months, and I lost 14 pounds!   

I'm 6 pounds away from my goal of losing 20 pounds, but . . . even after losing the 20 pounds my BMI will still put me in the "overweight" class.  How rude, right?!  


But anyway, here's the best thing that happened.  I went for my blood test a few days ago.  My cholesterol results have never been better!  And with my doctor's approval I stopped taking my high blood pressure medicine about a month ago.  My daily readings were getting pretty low even at a half dose, and my occasional lightheadedness was worrisome to me.

10-2 lipid

My blood glucose only improved slightly and my A1C at 6.0 still puts me in the prediabetic range.  I'm thinking that maybe I have to start doing some weight-bearing exercises, so that my liver (or was it pancreas?) sends the sugar from my blood to my muscles for energy (something like that).

My mobility continues to improve, which is the reason I started this in the first place.  It's easier getting around and up and down.  My knees are doing better.   

K den.  That's it for now.   

Monday, October 4, 2021

ili ili Cash & Carry

ili ili Cash & Carry is mosty known for its ono pizza, but so far I like their Chopped Salad the best.  It's $14.


Saturday, October 2, 2021

Monk Fruit Sweetener

I got this sweetener at Ross. I think it was $6.99.  I actually had it for awhile before I finally used it.  I'm really not good at trying new things, but I decided to use it instead of sugar when I made some Broccoli Salad.  I used about 1/8 cup, maybe even less than that.  

I was so surprised.  I couldn't tell the difference in sweetness.  Tasted the same to me.



I wondered if it was good for my health or not.  I ended up watching this almost 1/2-hour long video by Dr. Sten Ekberg.  He started with the bad sweeteners, then the not-so-bad sweeteners and finally ended with the good sweeteners.  Mostly I didn't understand his explanations.  They were a bit too technical for me.  I should have just skipped to the end. 

And in the end his three favorite "good" sweeteners were monk fruit, stevia and chicory root.  Even the sweetener with the chemical sounding name "erythritol" is on his okay list.  

I'll probably be using the monk fruit more now, but for the bananas on my overnight oats I'm sticking to a drizzle of honey.  😄

Thursday, September 30, 2021

Booster Shot

Me and my mom got our booster shots yesterday.  We went to Kapiolani Medical Center for our Pfizer booster.  You need to meet certain criteria (for us it was being 65 years old or older with our initial 2 shots being more than 6 months ago), and it was easy to schedule.  You can make your appointment here

Parking is free or you can use their valet service for $8.


Tuesday, September 28, 2021

Dd's Pork Carnitas

We haven't had Internet (or TV reception) for the past 3 days.  We thought our modem broke, but turned out that wasn't it.  Spectrum guy comes tomorrow.

I've been able to log on using my iPhone as a hotspot, but I'm trying to limit my time so gotta do this fast-kine.  

Here's Dd's Pork Carnitas.

pork carnitas




1 ½ tsp. kosher salt

2 tsp. chili powder

2 tsp. ground cumin

2 tsp. dried oregano

½ tsp. coarsely ground black pepper

2 # boneless pork shoulder, cut into 2-in. pieces

2 tsp. olive oil

1 c. beef stock

2 strips orange zest, 3-inches long

Juice of 1 orange

2 medium onions, thinly sliced, divided

6 cloves garlic, smashed

1 small jalapeno pepper, seeded, thinly sliced

Garnish: cilantro, avocado, pickled red onions, shredded Jalapeno Monterey Jack cheese


In a mixing bowl toss together pork with rub ingredients well. In a large saucepot 

over medium heat brown pork pieces in oil. Add broth, orange juice, ½ of onion, 

garlic and jalapeno. Bring to a boil; reduce to a simmer. Cover; cook 30 minutes. 

Turn pork pieces; continue cooking 30 minutes. Add remaining sliced onion and 

orange zest. Continue cooking 1 hour until meat is tender and shreds easily. Bring 

to a high simmer, shredding meat with 2 forks, until liquid is reduced and coats meat, 

10-12 minutes. Serve with tortillas, Mexican rice and garnishes as desired. Serves 3-4.

Sunday, September 26, 2021

On Da Desk

Here's one of my latest greeting card creations.  I hadn't planned on doing three, but it was challenging and fun, so I kept on trying.

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This is what I was trying to copy.
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Friday, September 24, 2021

Intermittent Fasting and Glucose Levels

I've been "trying" to do the 16/8 intermittent fast where you only eat during an 8-hour period.  I'm hoping that it'll not only help with my dieting but also help lower my glucose blood numbers.

My next doctor's visit and blood test is next month.

I found the following info from the Nutri|Sense site here.  

How intermittent fasting affects glucose levels

When it comes to IF and blood glucose, the results are so much more than just calories and weight loss. IF is a boon for numerous bodily systems. It lowers blood glucose. It increases our bodies’ sensitivity to insulin. It reduces inflammation. It makes our digestive and metabolic processes more adaptable, and it can even change when and how our bodies make blood sugar.

Lower insulin levels

While our body does produce some insulin throughout the day, the majority of insulin release happens when we eat. Counting meals and snacks, the typical adult eats six or seven times a day. This means our insulin levels spike six or seven times a day. IF, by reducing the frequency of eating and snacking, lessens our insulin spikes and reduces our body’s overall insulin levels.

Why is this good? Because, in addition to its role in regulating our blood sugar levels, insulin plays a part in cell growth, and both DNA and RNA synthesis. Dangerous increases in insulin levels not only impact our blood sugar, but can hinder cell growth and bodily regeneration.

Increased insulin sensitivity

IF’s increased insulin sensitivity goes hand-in-hand with reduced insulin levels. The more our insulin spikes, the more our body becomes accustomed to insulin (like needing more coffee in the morning the longer you drink it). So the next time we eat, our body needs to spike even more insulin to get the job done. 

Additionally, reductions in adiposity (the scientific term for losing body fat) increase our sensitivity to insulin. And wouldn’t you know? One of the benefits of IF is that the weight we lose tends to be fat. This reduces our “adiposity” and increases our insulin sensitivity. 

Even with no weight loss, with no reduction in our body fat, science suggests IF still increases our bodies’ sensitivity to insulin. The bodily changes triggered by IF tend to “reprogram” our metabolism. In this scenario, our bodies are like a computer on the fritz—turning it off and back on again usually fixes the problem. IF is like a power switch, resetting how our bodies respond to insulin. Increased insulin sensitivity means our bodies require less insulin to lower our blood glucose.

Lower inflammation

Our bodies become inflamed as a response to stressors. We often think of stressors as germs or viruses, but the process of metabolizing food is an energy-intensive process that puts oxidative stress on our bodies. Too much oxidative stress makes it difficult for our bodies to detoxify; it’s why so many products and supplements tout themselves as “antioxidants.”

IF, it turns out, is a kind of all-natural antioxidant. Because those who practice IF intentionally limit when they eat, they also, by extension, limit the oxidative stress of metabolism. Limiting this kind of stress is key; a number of diseases—Alzheimers, Parkinson’s, and, most pertinently, diabetes—are thought to arise from excess inflammation and oxidative stress. Lowering inflammation through IF can reduce our susceptibility to these diseases and lessen our symptoms if we already have them. 

Wednesday, September 22, 2021

Soon Dubu Kit

Here's another Naomi recommendation.  It's ready-made Soon Dubu.  The kit contains only soft tofu and broth, but it's ono.  I got it from Palama Market and it was $3.99.  I got the Medium Hot, but there's also a Hot version if you like spicy.

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I added leftovers to it . . . shrimp, cauliflower and carrots.  Fast and yummy!
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Monday, September 20, 2021

Keto Taco Skillet

 Here's another recipe from my friend Naomi.  It's from the Cast Iron Keto site.  It came out goooood.  Wendell called it "Spanish Rice".

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  • 1 tablespoon avocado oil
  • 1 pound ground beef
  • 1/2 white onion, diced
  • 1/2 bell pepper, diced
  • 1 4oz can green chilis
  • 3 tablespoons taco seasoning
  • 2 roma tomatoes, seeded and diced
  • 12 ounces cauliflower rice
  • 1 cup shredded Mexican blend cheese


  • 1 avocado, diced
  • 1 jalapeño, thinly sliced
  • 1/4 cup sour cream
  • 2 tablespoons cilantro, minced


  • Heat the oil in a large cast iron skillet over medium high heat. Once hot add in the beef and cook while crumbling with a wooden spoon until it starts to brown.
  • Add in the onion, bell pepper, and taco seasoning and cook 3 minutes or until the onion and pepper starts to soften.
  • Stir in the green chiles and tomatoes along with the cauliflower rice. Cook 5-7 minutes until most of the moisture has evaporated.
  • Sprinkle with cheese and cover just until melted, about 2 minutes. Top with desired toppings and serve.


Saturday, September 18, 2021


I developed a stye infection on my right lower eyelid a couple of months ago.  I'm not really sure how I got it, but I might've caused an abrasion trying to get an eyelash out of my eye with a tissue.

I reluctantly went to the doctor when it didn't go away after about a week.  She prescribed an antibiotic ointment that I was to apply for around 3 days and if that didn't work I was to take two different types of oral antibiotics simultaneously for a week.

I did all of the above, and the inflammation did subside, but it never really went away.  A thin sliver of pus could be seen trapped under intact skin, not causing any discomfort, but seemingly lying in a dormant state just waiting for the right moment to flare up again.

A couple of weeks ago I decided to try using some MediHoney on it.  I had given away my tube awhile back so I ordered another one from Amazon.  It was $6.99 for a small tube.  

After a few days of carefully (it stings if it gets in my eye) applying small dabs, a breakthrough occurred.  An accumulation of moist pus(?) slough(?) gunk(?) appeared along my lash line.  After washing it off I could see a noticeable improvement.  For the first time in a long time the lid looked healed and lesion-free.

It's been a week now and a very slight redness remains, but I'm hopeful that that too will soon be gone.  What a relief!

You can find more info on Medihoney here.  


I found the information below about honey at the NCBI website here.

Honey is a powerful antimicrobial agent with a wide range of effects. Various components contribute to the antibacterial efficacy of honey: the sugar content; polyphenol compounds; hydrogen peroxide; 1,2-dicarbonyl compounds; and bee defensin-1. All of these elements are present at different concentrations depending on the source of nectar, bee type, and storage. These components work synergistically, allowing honey to be potent against a variety of microorganisms including multidrug resistant bacteria and modulate their resistance to antimicrobial agents. 

Low pH:  The optimal growth of most microorganisms occurs at neutral pH, ranging from 6.5 to 7.5. The acidity of honey, between pH 3.2 and pH 4.5, is a very marked characteristic of its antibacterial efficacy.   Tissue repair is enhanced by the low pH of honey causing a reduction in protease activity on the wound site, elevating oxygen release from hemoglobin and stimulating fibroblast and macrophage activity. 

High Sugar Content:  Pure, undiluted honey inhibits the growth of bacteria due to its sugar content, which exerts osmotic pressure on bacterial cells, causing water to flow out of the bacterial cells via osmosis. As a result, the cells shrink due to dehydration and are unable to survive in the hypertonic sugar solution. 

Production of Hydrogen Peroxide:  When honey is diluted, glucose oxidase is activated and acts on endogenous glucose to produce H2O2.  Hydrogen peroxide (H2O2) is a disinfectant and a strong oxidizing agent. It provides honey with its antibacterial efficacy and is produced enzymatically. The enzyme glucose oxidase is naturally present in an inactive state in honey due to the low pH conditions.  Furthermore, H2O2 has antiseptic effects, and it disinfects the wound site and stimulates production of vascular endothelial growth factor. 

Thursday, September 16, 2021

Toscana Soup

I recently found out that my friend Naomi is also on a diet.  She started in February and has lost 28 pounds.  She's shorter than me (I'm 5' 1"), so that is a LOT.

She turned me on to this recipe.  It's from Natasha's Kitchen site.  She said that she used cauliflower instead of potatoes and spinach instead of kale and instead of 6 cups of water she put in 4 cups.  I copied her exactly, and ho came out so ono.




  • 6 oz bacon chopped
  • 1 lb Italian Sausage The "Hot" variety
  • 1 medium head garlic 10 large cloves, peeled and minced or pressed
  • 1 medium onion finely diced
  • 4 cups chicken broth/stock (32 oz)
  • 6 cups water (48 oz)
  • 5 medium russet potatoes peeled and chopped into 1/4" thick pieces
  • 1 kale bundle leaves stripped and chopped (6 cups)
  • 1 cup whipping cream
  • Salt and black pepper to taste
  • Parmesan cheese to serve optional


In a large pot over medium-high heat, add chopped bacon and sauté until browned.  Remove bacon and spoon out excess oil, leaving about 1 tablespoon in the pot.

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 minutes).  Remove.

Finely dice onion and add to the pot. Saute 5 minutes or until soft and golden.  Add minced garlic and saute 1 minute.

Add 4 cups broth and 6 cups water and bring to a boil.  Add sliced potatoes and cook 13-14 minutes or until easily pierced with a fork.

When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.

Stir in 1 cup cream and bring to a boil.  Season to taste with salt and black pepper then remove from heat.  Garnish with bacon and grated parmesan.


      Here's a video you can watch:

      Tuesday, September 14, 2021

      Condensed Milk Pound Cake

      We have a couple of cans of condensed milk that expired at the end of last month so I hunted around for recipes where I could use some of it.  I found this recipe on the Martha Stewart web site.  Wendell said that it was really good.


      Screen Shot 2021-09-13 at 4.07.06 PM

      I like this shot 'cause you can see Wendell buttering up his piece. 

      My cake was done in 55 minutes.  I didn't add the glaze.

      Sunday, September 12, 2021

      Hamada General Store

      Wendell picked up dinner from Hamada General Store sometime last week.  Everything was super ono. 

      Wafu Hamburger Steak ($13.00)

      Salmon Katsu ($16.00)

      Tofu Watercress Salad ($9.00). This also came with taegu to put on top if you like for $3 more.  I liked it so much that I later went to the market to pick up taegu, tofu and lettuce to make more of the same.

      Friday, September 10, 2021

      Barley Edamame Salad

      I wanted to make use of the barley that I got from Whole Foods so I decided to make a version of Tysha's Edamame Rice but with barley instead of rice.

      I soaked 2 cups of barley in water for about 3 hours and then boiled it for 1/2 hour.  I drained and added about 3/4 of a 16 oz. bag of shelled edamame . . . 

      and this jar of Nametake Mushrooms that I found (after searching and searching) at Foodland (it's by the tofu).

      Before eating I sprinkled on this furikake. 

      It has a nice texture with a nutty flavor, and unlike rice you can eat it straight outta the 'fridge.  Landon said that if it wasn't so carby he would "pound" it.  Yes, it turns out that although it's way more nutritious than rice, barley is "carby" and has 3 times more calories than rice.  I discovered this AFTER I made the salad.  EEK!!

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