I've been enjoying this Roselani Pa'uwela Sunrise Ice cream. It's an orange dreamsicle flavored ice cream with pineapple chunks in it. It's super ono.

I transplanted some of the seedlings into bigger pots. Luckily, I had kept the wonderful cinder/soil mixture from the plants that my friend Ryan gave to me.
I had to move the pots away from our other plants because they were getting white flies from them. ☹️
I already gave Geri two of the plants. I wanted to give her more because their survival rate is much greater with her than with me, but she said two was enough.
Per Cleta: Cut, salt and leave on paper towel to absorb water. Roll in flour, dip in beaten egg, pat well in panko. Hot oil is key for crisp outside, kinda firm inside.
Our second ceramics class was yesterday. I made another paint palette on the lower right, this time with bigger wells than the one I made at the last session. Erick made the dinosaur, Cleta's incense holder is below Erick's and Geri's vases/bowls are to the right of Cleta's.
Landon said that he was craving chicken adobo so I made some the other night.
I followed my mom's recipe here. I didn't use salt-free shoyu and I added in a potato at the end.
Ceramics class started again. I made the two cigar ashtrays in the middle, Erick made a bonsai plant bowl to the left of them, Cleta made cute cat wind chimes above and Geri made the hibiscus plate on the upper right corner.
Maybe I'm more used to the easily ruinable nature of working with clay now. I’m not as annoyed at it as in the last session. Yet.
Wendell went to Kauai recently for a softball tournament and came home with some Lawai manju. I've been craving it ever since and even wondered if we should go to Kauai to pick up more.
And so I started looking up recipes. I decided on Keeping it Relle's Sweet Potato Manju recipe because it was "simple" and used a lot of buttah. Plus, she did a YouTube video showing how to make them.
BEER BRAISED BEEF SHANK
1 ½ # bone in beef shank
¼ c. flour
Kosher salt, freshly cracked black pepper
Olive oil
1 small onion, stew-cut
1 celery stalk, stew-cut
1 small carrot, stew-cut
1 tomato, wedges
4 cloves garlic, crushed
1 heaping TB tomato paste
12 oz. amber beer
1 c. beef stock
2 tsp Italian seasoning
¼ tsp. dried thyme
1 TB Worcestershire sauce
1 TB red wine vinegar
Kosher salt, freshly cracked black pepper to taste
Place flour in a shallow dish; set aside. Season beef shank well on both sides with salt and pepper. Dredge in flour. In a saucepan over medium heat brown shank on both sides in oil. Add onion, celery, carrot and tomato into saucepan. Saute until slightly limp, 3-4 minutes. Stir in tomato paste and garlic. Cook 2 minutes. Add remaining ingredients. Bring to a boil. Reduce heat to a simmer; cover. Simmer 1 1/2 -2 hours or until beef falls apart easily.
Serves 2.
Mahina's parents went fishing in Alaska recently and shared some of their catch with us.
Wendell made this super onolicious dish using a recipe from the kitchn site.
garlic
capers
cold unsalted butter
fresh parsley
kosher salt, plus more as needed
freshly ground black pepper, plus more as needed
olive oil
This was the best potato mac salad I ever made. And the only . . .
I looked at recipes online and kinda made up my own.
I first posted this recipe back in 2008 and you can find it here. It was super easy to make and so juicy ono that I want to make it again already.
This was the best enchilada sauce I ever made! It was also the only enchilada sauce that I ever made. The recipe is from the COOKIE + kate website.
I layered some taquitos from Costco in an 8 x 8 pyrex dish, covered them with some precooked taco meat (1 pound hamburger, 1/4 cup taco seasoning, 1/2 cup water), poured on the enchilada sauce and topped with choke cheese. Baked at 350 degrees for 15 minutes.
It came out surprisingly good for an impromptu meal.
BAKED PORK RIND CRUSTED CHICKEN
¼ c. mayonnaise
1 TB Dijon mustard
2 small chicken breasts, pounded ¼-inch thin
garlic salt and freshly ground black pepper
1 ½ c. pork rinds*
½ tsp. garlic powder
Salt, freshly ground black pepper
Preheat oven to 400 degrees. In a small bowl, stir together mayonnaise and mustard; set aside.
Place pork rinds in a plastic bag; crush with hands or a rolling pin. Transfer into a shallow dish. Stir in garlic powder, salt and pepper; set aside.
On work surface season chicken with garlic salt and pepper. Brush chicken on both sides with mayonnaise mixture. Dredge in pork rinds pressing to adhere well on all sides. Place chicken on baking rack placed in baking pan. Bake 12-14 minutes dependent on thickness of chicken. Turn over; continue baking additional 6-8 minutes.
*Seasoned pork rinds will work well; eliminate garlic powder, salt and pepper. Serves 2.
Ingredients:
• 2 tablespoons extra-virgin olive oil
• 1/2 white or yellow onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 cups chicken broth
• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
• 1 1/2 to 1 3/4 cups diced cooked ham (8 to 9 ounces)
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
Directions:
Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.
Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.
Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.
Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed.
I've tried growing pepper plants before but I've always failed. My friend Ryan even gave me several very healthy potted plants, and somehow I just couldn't keep them alive.
And yet, here I am trying again. Because I saw a YouTube video. I wanted to try the guy's method for sprouting seeds, and I wanted to do it with Hawaiian chili pepper.
CHIMICHURRI SAUCE
1 c. packed fresh Italian parsley leaves
¼-1/2 c. cilantro leaves, as desired**
3 cloves garlic, peeled, crushed
½ tsp, lemon zest
1 tsp. dried oregano
1 tsp. chili garlic crisp
½ tsp. kosher salt
¼ c. olive oil
2 TB red wine vinegar
Place all the sauce ingredients to a small food processor. Pulse 4-6 times until herbs are roughly chopped and chunky to your desired consistency. Transfer to a serving bowl.
**Note: I love the taste of cilantro stems, so I add about 2 TB.
Makes approximately ½ c. Great with steaks, seafood, on eggs.
I joined Geri on her excursion to Chinatown the other day. We visited Green Island Cheese Cake for the first time.