Saturday, December 25, 2021

Merry Christmas 2021!

It's around 7:00 a.m. and I've been up for a couple hours already.  The guys are still zzzzzzzzz-ing.  

Thought about you peoples and wondered how you're spending this Christmas Day.  Me, Wendell and Landon are celebrating by ourselves.  Lan suggested a Surf and Turf meal.  I bought some lobster tails (tiny, 4 oz. each) from Times last week.  They were on sale for $5.99 each.  Landon likes to bid for wagyu beef online and we have some in our freezer, so maybe we'll have some of those too.  Very not planned out.  😂

That's it for now.  Just wanted to wish you all a MERRY CHRISTMAS!!!

Saturday, December 18, 2021

Ants in 4K

I got a new phone.  It takes video in 4K so I thought I'd try it out and post the video for anybody (like my cousin V) who might be dropping by during my break.

Saturday, December 11, 2021

Break Time

 It's break time again.   Be back after the holidays!

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Thursday, December 9, 2021

Dd's After Thanksgiving Turkey Tortilla Soup

Oops, am I too late??  Maybe you can make a "Chicken Tortilla Soup" instead.  I think still would be good.

turkey tortilla soup



*Turkey Stock:

Turkey bones


4 cloves garlic, peeled

1 tsp. salt

½ tsp. freshly ground black pepper

**Jalapeno Pesto:

1 jalapeno pepper, seeded

2 TB green onion, chopped

2 TB cilantro leaves

1 clove garlic, peeled

Salt, freshly ground black pepper

2 TB olive oil


2 tsp. olive oil

½ small onion, chopped

½ small carrot, peeled, chopped

½ small green bell pepper, seeded, chopped

3 cloves garlic, peeled, chopped

¼ c. frozen corn, thawed

½ c. favorite salsa

½ (14-15 oz.) can refried beans***

½ tsp. taco seasoning

1 c. leftover turkey, coarsely chopped

4 c. turkey stock, with meat **

Salt, freshly ground black pepper

Dash favorite hot sauce

Garnish:  shredded cheese, avocado, crushed tortilla chips, jalapeno pesto***


*Turkey Stock: In a large saucepot cover turkey bones with water. Add garlic, salt and pepper. 

Bring to a rapid boil. Allow to boil 10-15 minutes. Reduce heat and bring to a simmer. Simmer 

30 minutes. With back of spoon mash garlic cloves. When cool enough to handle remove any 

meat from bones. Reserve. Transfer into ziptop bags for use later. Reserve 4 cups WITH meat. 

Soup: In a saucepot over medium heat saute onion, carrot, bell pepper and garlic in oil until 

limp.  Stir in remaining ingredients until combined. Bring to a boil. Reduce heat; simmer 

15-20 minutes, stirring occasionally.  **Add additional beans to bring to desired consistency. 

Season as needed with salt, pepper and hot sauce.


**Jalapeno Pesto: Combine all ingredients in a food processor drizzling in olive oil. 

For service: Garnish with desired toppings. Serves 2.

Tuesday, December 7, 2021

Colin's Gingerbread Cookies

My nephew Colin made gingerbread cookies for his classmates yesterday and I was so happy that he Facetimed me to show me his process. I can't believe he's 11 years old already!!

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I think they came out so cute!!

Sunday, December 5, 2021

Füdina Frying Pan

I bought this small Made in Italy frying pan from Ross.  We really liked it so I went back (several times) and got a medium-sized one ($15.99) and a large one ($24.99).  We've been taking special care to store them stacked between kitchen towels to protect the finish. 

There was also another "Italian" brand called Pedrini that looked good too, but on close inspection I saw that it was actually Made in China so I quickly put that one back on the rack.  

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Friday, December 3, 2021

Comet Leonard

Coming soon!!

It will be closest to the Earth on December 12, but will be fairly low in the sky by then.  The best time to easily find the comet will be the morning of Monday, December 6, 90 minutes before sunrise.  That'll be around 5:26 a.m. for us in Honolulu. 

The easiest way to find the comet might be to look for the Big Dipper and follow its tail to Arcturus, a bright red/orange star.

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After December 12, the comet will switch to an evening object and can be seen at dusk.  On December 17, the comet will lie close to Venus.  You will need a high vantage point to view.

So, let's try for this coming Monday!  Set your alarm.  Good luck!

Wednesday, December 1, 2021

Stuff at Ross

I went to two Rosses yesterday!

I bought this "Product of Italy" pasta.  It was $4.79.  


When I got home I boiled up two of the coils and added a bit of giardiniera, salami and cheese to it. I cooked it a little longer than the recommended 6 minutes, but it still came out very al dente, just how I like it.


Tortilla Soup Mix ($2.99)


Chicken Enchilada Soup Mix ($2.99)


Tri-color Penne Pasta ($3.99)


Mini Fry Pan ($4.99)


Cocktail Mixes ($4.99)


Organic Balsamic Vinaigrette ($3.99). 


Organic Sesame Tamari Vinaigrette ($4.99).  I bought this but haven't tried it yet.


Harry & David Pepper and Onion Relish ($4.29)


Milka Oreo Chocolate Thing made in Austria ($3.99).  I got this for Wendell 'cause he likes Oreos. 


Serrano & Basil Hot Sauce ($4.99)


Potato Gnocchi ($2.99)


Coconut Macaroons ($4.99)


Monday, November 29, 2021

Sonny the Fish

 One amazing fish.

Saturday, November 27, 2021

Dd's Angel Hair Pomodoro

My plan now is to keep watching what I eat (low carbs) and maybe have one cheat day a week where I can have a saimin or a spam musubi or a piece of cake or . . . an Angel Hair Pomodoro!

angel hair pomodoro


3 large vine ripened tomatoes*

cloves garlic, peeled*

¼ fresh basil leaves, julienne

Salt, freshly cracked black pepper, as desired

2 TB olive oil

6 oz angel hair pasta 

Garnish: grated Parmesan cheese


*In a medium saucepot over medium high heat, bring water to a boil (enough water to cover tomatoes completely). With a sharp knife  mark a small “X” on bottom side of tomato. Turn off heat; place tomatoes and garlic in water. Allow to sit 1-2 minutes. Skin will begin to separate from “X”.  

Peel tomatoes; cut in half. Squeeze to remove seeds.  Chop tomatoes and mince garlic. Transfer into a large mixing bowl. Toss with basil, salt, pepper and olive oil. Reserve. 

Cook pasta in a large pot of boiling salted water according to package directions.  Drain.  Immediately toss with tomato mixture. Garnish as desired. Serves 3.

Friday, November 26, 2021

Free Lemons!!

There is a Meyer lemon tree that Wendell and I pass on our morning walks.  I admired how the lemons were getting so big.

The other day we saw this bucket.  So cool, yah.  I took a few.   

Later, I left a bag of trail mix with a thank you note.   


Wednesday, November 24, 2021


The magic number finally appeared on my scale.  

I did celebrate by eating my ramen, but kinda wish I had opted for a Sekiya saimin instead.

Hopefully I'll be able to maintain this weight.  I like feeling healthier and less sluggish.  And I don't know if it's all in my mind or not, but I feel like my brain is working better now too.  It's quicker and less forgetful.  I can remember where I parked my car now.  LOL.

That's it for now.  I hope you all have a Happy Thanksgiving!! 

nov 22

Sunday, November 21, 2021

Diet Update

Less than a week more to go, and I need to be at 136 to reach my goal of losing 20 pounds by Thanksgiving. 

Been s-l-o-w-l-y chipping away.  There was a 3-week span where I didn't lose a single pound, and I felt like throwing in the towel.  Instead I gave myself permission to extend my deadline. 

nov 20

And I bought this to celebrate when I do reach 136.

And then.  I've been thinking.  If I could lose "only" 4 more pounds and get to 132, my BMI would be at 24.9.  That would put me in the "normal weight" category.  😮

Friday, November 19, 2021

Supply Chain Crunch Explained

After watching this video I kinda understand that there are multiple reasons for the hangups.  But as one commenter said, "Maybe the real solution is to stop buying so much crap you don't need."

I kinda agree.

Wednesday, November 17, 2021

Roasted Cauliflower

This roasted cauliflower came out good.  Landon said that he could eat it every night.  I followed the instructions from a YouTube video by Home Cooking Adventure.

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Ingredients: Makes about 3-4 servings

1 head cauliflower 3 tbsp olive oil 1/2 tsp turmeric 1/2 tsp smoked paprika lemon juice from half of lemon 1/2 tsp chilli powder or chilli flakes 3 garlic cloves, minced (optional) 2 tbsp soy sauce salt and freshly ground black pepper Directions 1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. (I used foil.) 2. Wash and chop cauliflower into florets and place in a large bowl. (I also patted dry with paper towels.) 3. Pour olive oil, soy sauce, lemon juice and sprinkle spices over cauliflower. Toss with your hands to coat well. (I didn't pour over the cauliflower. I mixed all the ingredients in a bowl and added the cauliflower into it instead.) 4. Place cauliflower florets in one layer on the prepared baking sheet. 5. Roast until tender and lightly browned, for about 35-40 minutes, stirring from time to time.

Monday, November 15, 2021

Wendell's Shrimp and Bacon Corn Chowder

Wendell made this sometime last week and it was super ono.  The recipe is from the Creme De La Crumb site.  

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  • 4 slices bacon, chopped
  • 3 teaspoons minced garlic
  • 1 pound large shrimp
  • 1 15-ounce can corn drained
  • ½ cup sliced carrots
  • 2 ribs chopped celery
  • ½ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 pound baby red potatoes quartered
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream


  • Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
  • Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.
  • Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.
  • Garnish with chopped parsley or thyme and cracked black pepper, and serve.

Saturday, November 13, 2021

Buddha's Fingers

I saw this at Whole Foods the other day.  So weird yah.  It was $6.99/hand.  Didi says it makes the best zest . . . "planny zest".  


Thursday, November 11, 2021

Hand Signal for Help

Do you know the hand signal to use if you need help?

Tuesday, November 9, 2021

Dwarf Avocado Plant?

 I decapitated my avocado seedling.  My plan is to grow a short tree. 


What you think?


Sunday, November 7, 2021

Dd's Clams Linguini

Clams Linguine used to be a favorite of mine.  I haven't had it in ages, and this looks so good.

clams linguine




6 oz. linguini, cooked according to package directions, drained well

2 cans (6.5 oz.) chopped clams, drained, liquid saved*

1/2 c. reserved clam juice*

2 TB olive oil

2 oz. applewood smoked bacon, chopped

1 large shallot, minced

4 cloves garlic, minced

1 tsp. dried oregano

½ tsp. dried ground sage

1 tsp. dried basil

Pinch crushed red pepper flakes

¼ c. Italian parsley, chopped

1 c. white wine

2 TB butter

2 TB heavy cream

2 TB lemon juice

Garnish: grated parmesan cheese


In a large skillet over medium heat brown bacon in olive oil.  Add shallots; cook 1-2 minutes.  Add garlic, oregano, sage, basil and red pepper flakes. Saute until shallots are translucent. 

Add reserved clam juice and wine. Bring to a simmer 15 minutes until almost completely reduced.  Stir in butter, cream, lemon juice and clams. Simmer an additional 5 minutes. Add parsley. 

Optional to toss pasta in sauce or serve sauce over warm pasta. Sprinkle with cheese. Serves 2-3.

Friday, November 5, 2021

Coffee Cake Mix from Ross

I mucked up the "swirling" action of the chocolate portion in this coffee cake, but Wendell still liked it.  He even took pieces to share with his golfing buddies yesterday.


I made it using this box mix from Ross.  It was only $3.99.

You just gotta add milk, vegetable oil and an egg.  So simple.  Well, except for the swirling part. 😆

Wednesday, November 3, 2021

Chicken Marsala

Pal Naomi told me about this recipe awhile back, and since Geri recently gave us her defrosted chicken, I thought it was the perfect time to attempt to make it.  The recipe is from the Once Upon a Chef site.

It came out so good.  I told Naomi it's the ono-est thing I ever made. 

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  • 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil 
  • 3 tablespoons unsalted butter, divided 
  • 1 (8-oz) package bella or button mushrooms 
  • 3 tablespoons finely chopped shallots 
  • cloves garlic, minced 
  • 2/3 cup chicken broth 
  • 2/3 cup dry Marsala wine
  • 2/3 cup heavy cream 
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)


  1. Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
  2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
  3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.

I'm getting braver at attempting hard recipes.  I think it helps for me to rewrite the recipes like this.  Somehow it seems less intimidating this way.

Monday, November 1, 2021

Stuff at Ross

Here are some interesting items that were at Ross recently.

Salami ($5.99)

Organic Rice Vinegar ($2.99)

Almond Milk Creamer ($3.99)

Heavy-Duty Tarp ($16.99 - reduced price)

Lysol Wipes ($3.99)

Garlic-Stuffed Olives ($4.99)

Tikka Masala Sauce ($3.79)