Sam's Apple Pie Rolls

Wendell bought this lumpia-looking apple pie rolls from Sam's for $9 something for 12 pieces.

They recommend air frying, but I'm too lazy to bust out the air fryer.

 

Instead I pan fried in a little bit of butter.  It didn't come out as crispy as I would have liked, but I still enjoyed it.

   

The next time I threw a couple pieces into the toaster oven.  It came out even limper than when I fried them, but I still liked it.  Maybe I just really like the vanilla ice cream!

  

Kai's Door

Kai doesn't like new things, but he took to his mesh door super fast.  Wendell left a little gap on the bottom so that Kai could see the opening.  Magnets on each side help to cling it shut. Ingenious!  And the best thing . . . 8 bucks on Amazon!

You can click on the photo below to watch a short video. 

Cleta's Easy-Kine Shoyu Chicken

Cleta followed Foodland's Easy-Kine Shoyu Chicken recipe from last month.  Sure looks yummy!!

Note:  I made this the other night 'cause seemed easy enough for me.  I didn't do the extra-step broiling.  Didn't look as good but it WAS yummy.

• 1 cup Water
• 2/3 cup Aloha Shoyu (use Tamari for a gluten free option)
• 2/3 cup Dark brown sugar
• 5 cloves Garlic (finely chopped)
• 3 inch Piece of ginger (finely chopped)
• 4 Green onion (thinly sliced, whites and greens separated)
• 6 pieces Chicken thigh (bone-in, skin-on)

INSTRUCTIONS 

• In a heavy-bottomed pot, add water, shoyu, brown sugar, garlic, ginger and green onion whites, and whisk to combine. Nestle the chicken thighs in the pot, submerging them in the shoyu braising liquid as much as possible. 
• Bring to a boil over high heat, then reduce to low. Cover the pot and simmer for 30-35 minutes, until the chicken is tender and cooked through.
• (Optional step) Preheat oven broiler to 500 degrees. Make sure oven rack is on the top shelf. Transfer the chicken thighs to a small baking sheet. Place in the oven for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy and caramelized. As the chicken broils, bring the sauce in the pot to a boil by increasing the heat to high for 4- 5 minutes or until sauce is reduced to desired thickness.
• Spoon the thickened shoyu sauce over the chicken and garnish with thinly sliced green onion.
• Serve Shoyu Chicken immediately alongside rice and mac salad.

Kai - 8 months

 

Bonanza!

The other night the wind and rain knocked down around 30 marungay pods.  I quickly raked them up and tossed them over the fence before letting Kai out.  Saved me the trouble of trying to knock them down myself.  

Duracell Flashlight

I got this from Ross for $6.99.  I wanted a bright flashlight so that I could see Kai when I let him out at night to pee.

 

It works really good.  I can clearly see that Kai got to a marungay pod before me.

  

Marungay Pods

I used our mango picker to knock down marungay pods overhanging from the neighbor's tree so that I don't have to worry about Kai getting to the pods that fall into our yard. He likes to play with them and will sometimes eat them.

I could only get to the ones on the right tree.  Am still trying to figure out how to reach the ones on the left.

Kai Boy Can

My grip strength has gotten weak and it's not possible for me to walk Kai.  I bought the gentle leader a few months ago hoping it would help.  It attaches to the dog’s snout so only gentle tugs are needed to guide your dog.

At first we would train in the backyard twice a day. But it was a chore. Kai just didn’t like it. Training got cut down to once a day. Then once in awhile. Then I quit. Twice.  

When I got back from Japan we started again.

And then finally yesterday we went on a walk.

You can click on the photo below to watch a short video.  Kai Boy did well. I’m so proud of him.

Jan Ken Po

 Click on the photo to watch a video of kids having fun in Kobe.

Kai and the Gentle Leader

I paid 25 bucks for this gentle leader, and after months of "training" in our back yard, now even bribes aren't working.

Pay Toilet

I wish I had gotten a wider shot of this much-needed pay toilet that we found in a shopping street in Kobe to show you that on the counter to the left was an honor-system box with a slot where you could insert your 100-yen payment. 

Who's Dat?

 Click on the photo below to watch a video of Kai.

Da Winnah!

Ryan, you finally won one!  I'll be mailing out your box soon!

Congratulations!

Belly Rub

 Click on the photo below to watch a short video.

The Legacy Continues

Landon and I were starting to feel sad when Fred hadn't made an appearance in several weeks.  It wasn't like her to be gone for so long. 

Then Landon started noticing a small lizard lingering in Fred's area.  We decided that it was probably one of Fred's offspring. 

One day Lan offered Small Fred a mealworm and (s)he took it!

 

You can click on the photo below to watch a video of Small Fred.

  

So Thoughtful

Sweetie and I opted to share a ramen at this place in the basement level of Daimaru Department Store on Shinsaibashi in Dotonbori.  We weren't really that hungry, but I remembered that it was so ono when Wendell and I tried it back in February.

After I placed my order, the gal confirmed with me. She pointed at the picture of the ramen and raised one finger. Then pointed at the picture of the water and raised two fingers. I said yes. 

Our beeper buzzed when our order was ready.  I went to the counter, and without my even asking, on the tray was an extra bowl and spoon and two chopsticks. 

Omiyage!

Jet lag in an older body is killah.  I've been back for 4 days, and I'm still getting up 2 hours later than usual and taking afternoon naps.  

9 hours getting there and 7.5 hours coming back is brutal, especially if the ride is turbulent, but it's totally worth it.  

I like eating the food in Japan and seeing the beautiful scenery, but my fave reason for going there is SHOPPING for food omiyage to bring back.  That's the most fun to me.

And so, between napping and playing with Kai, I finally managed to put together my omiyage giveaway box.  You can leave a comment here or email me at JalnaA@aol.com to enter.  I'll announce the winner in one week, next Tuesday 10/29/24. 

Good luck!

I'm Baaaack

My sister Sweetie and I had a really great trip.  I didn't take as many pictures as I used to in the past, but here are some food photos for you at least.

We bought choke omiyage.  Stay tuned for my Omiyage Giveaway.  

 

   

   

   

   

   

 

Update

Kai's hotspot area is healing really nicely, but he still likes to lick so the cone goes on at night when we're asleep and whenever I catch him licking.  He's adjusted to having it on as you can see in the short video below.

Me. I'm pretty pooped.  Dunno when I'll be back to blogging.  I'm going to Japan again next month and am looking forward to the break.  See you at least after I get back.

Recuperating Kai

Kai developed a raw and painful large hotspot from over-licking a rash in his groin region.  I couldn't see it under his fur and didn't even realize it until a few nights ago when I saw that he was finding it hard to comfortably lie down.

It was a rough first few days (and nights).  Wearing the cone to prevent further licking terrified him, but he has gotten more used to it although he still does need coaxing sometimes getting through what he thinks are tight spots. 

 

Below are two videos from this morning.  You can click on them to view.

   

 

Kai - 6 months

So fast he became a Big Boy.  But he's still a puppy at heart.

Just FYI, I'm gonna be taking a break from blogging for awhile.  No particular reason.  See you again soon. 

 

You can click on the photo below to watch Kai entertaining himself.

  

Dd's Lemon Feta Seafood with Spinach

Too hard for me to make, but maybe some of you can try.  Sure looks yummy!

 

LEMON FETA SEAFOOD WITH SPINACH

 

*Sauce:

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, freshly cracked black pepper

Seafood:

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

6 pc. small scallops, patted dry

3 large shrimp, peeled, deveined

4 oz. pc. salmon, cut into thirds

Salt, freshly cracked black 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 sauté 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 medium-high heat.  Brush seafood with remaining 2 TB oil; season with salt and pepper. Add any leftover oil to pan. Sear seafood until they easily release and have browned, about 2-3 minutes. Turn seafood and sear until cooked through, 2-3  minutes. 

For service place spinach mixture among plates and top with seafood and drizzle with sauce. Garnish as desired.

Serves 2-4.

 

 

Wash Day for Stinky Toys

Kai's favorite toys just had to be washed.  They had become so gross that I didn't even want to touch them.

 

Kai was most happy to get back Big Lambchop.

   

   

 

Cy's Breakfast

 Duck and chicken from Meimei in Maunakea Marketplace.  $14.

Kai's Puzzle Toy

Kai loves this puzzle toy and gets all excited when I'm prepping it with treats.  It's the opposite of Kona who had no interest in his toy at all.  You can check out Kona's reaction to his toy here. 

 

I hide pumpkin/apple treats in the puzzle and Kai needs to uncover them to enjoy. 

   

  You can click on the photo below to watch a video.

Praying Mantisessssssss

Can you imagine how big my eyes got when I saw this!  I was so lucky to be able to get off a few shots before they all ran off.

 

   

   

   

 

Cy's Akule Poke

Per Cy:  Akule, limu kohu, kukui nut, sesame oil, onion and Lan's smoked chili pepper salt.  Lots of work but worth it.

Dd's Beef Sukiyaki

I want to eat this with a big bowl of white rice!

 BEEF SUKIYAKi

 

1/2 lb. sukiyaki style beef, paper thin slices

2 tsp. vegetable oil

1 large onion, 1-inch slices

3 stalks green onion, 2-inch diagonal slices

3 cloves garlic, smashed

3 thin slices fresh ginger, julienne

1 tsp. cornstarch

1 1/2 TB mirin sake

2 TB sugar

1/3 c. soy sauce

freshly ground black pepper

4 oz. fresh shiitake mushrooms, sliced

Garnish: slivered green onions

 

In a large skillet over medium high heat, sauté beef in oil. Add onions, garlic, ginger. 

In a small mixing bowl combine cornstarch, mirin, sugar, soy sauce and pepper.  Into skillet stir in sauce mixture and mushrooms; bring to a boil. Reduce heat; simmer 10 minutes until no liquid remains. 

Top with sliced green onions. Serves 2-3.