Wendell's Clam Chowder

Wendell makes a really good clam chowder.  The recipe calls for Ranch Dressing mix.  

Back in 2008 I asked Wendell to make it for me for my birthday.  You can find the recipe here. 

My Mom

This is my mom today.  All comfy on her 93rd birthday.  No celebration.  No fanfare.  Just how she likes it.  

Sore knees.  Cannot hear good.  But otherwise healthy.  I'm so grateful.

Ceramics Class

 This is our first batch of finished pieces!

💗 Canon 5D ii 💗

I busted out my fave 20-year-old camera and shot a few photos of my fave subject.

Dd's Foil Packet Baked Salmon

 

FOIL PACKET BAKED SALMON

 

½ # salmon fillet, skinned, cut in half

¼ tsp. salt

¼ tsp. white pepper

1 TB butter, melted and cooled

2 small cloves garlic, grated or finely minced

1 tsp. fresh lemon juice

½ tsp. agave nectar

 

Preheat oven to 375 degrees. 

On work surface remove any bones from salmon. Wipe both sides dry with paper towels; season with salt and pepper. Set aside.

Line a large-baking sheet with foil (to make foil packet for salmon).  Leave several inches of overhang on both long ends. Place salmon filets into center of foil. 

In a small bowl, combine melted butter, garlic, lemon juice and agave nectar. Fold sides of foil.  Pour butter mixture evenly over top of salmon. Fold short sides of foil. Fold down a few times to close top of your packet. Tuck each end under to close both sides.

Bake 10 minutes. Unseal foil packet top and check salmon for doneness. Salmon should be opaque on top and flake easily with a fork. If salmon needs more cooking time close packet back up, return to oven 2-3 minutes. Carefully open packet and uncover salmon. Push down sides of foil, exposing entire piece of salmon. Set oven to broil on high. Return salmon to oven.  Broil 2- 3 minutes until slightly golden and charred in some areas. 

Serves 2.

Ceramics Class

Here are the pieces from yesterday's class. I got to make a Jizo statue! 

Thank you for the lesson, Honolulu Aunty!

 

I'm so stoked about how it came out!

  

Chili Dog

We had this really ono chili dog for dinner the other night.

 

The hot dogs are from Safeway.  Landon said they were on sale for $5.  Maybe it was one of their Friday deals.  He said they normally are $12-$13! They have a snap and are really long. I trimmed mine, but Lan and Wendell let theirs dangle.  😄

   

Landon got the buns from Kahala Foodland.  I liked them a lot.  They're maybe a bit sweet?

   

Wendell picked up the chili from Costco.  He said had 8 in the case.  Maybe around $15.

  

Pulling Weeds

If you're bored right now you can click on the photo below to watch a short video of me pulling weeds, and make sure you cheer for me whenever I get a root.  😄

Lao Sausage

Geri recently introduced us to this Lao sausage.  It's a pork sausage with minced lemongrass and other herbs.  It might be the best sausage I've ever eaten except for one drawback.  It's a bit too spicy for my tastebuds.  Everybody else seems to handle it fine.  Me, I can only eat a couple slices broken up and mixed with rice, but ho da ono like that!

The sausage is from B&M Meats in Chinatown's Oahu Market.  Bo Sisouthone makes 160 to 200 pounds of it every other day.  Wendell went to pick up some this past Monday and they were sold out.  He went back again on Tuesday morning and was able to score 2 bags.  It's $18 for a bag of 8 links, and if you buy five bags you get one bag free.  You can read about it on Frolic Hawaii.  

If you prefer to taste it first, you can get a plate of two cooked sausages and a scoop of rice at the nearby Saap Rai food stall for $16. 

Ceramics Class

My fave piece from yesterday's class was Honolulu Aunty's Jizo statue.

"Along quiet roads, near temples, and tucked into peaceful gardens throughout Japan, you may encounter small stone figures with gentle expressions. Some wear bright red bibs or knitted caps. Others stand simply among flowers, moss, and stones. These figures are Jizo, one of the most beloved and compassionate figures in Japanese Buddhism.

Known as Jizo Bodhisattva, or Jizo Bosatsu in Japanese, Jizo is associated with compassion, protection, and guidance. He is especially known as a guardian of travelers and children and as a comforting presence for those experiencing grief or uncertainty.

Today, a Jizo statue can also serve as a meaningful addition to a meditation space, Buddhist altar, or garden—a quiet reminder to meet ourselves and others with compassion."

Weeds

I'm kinda shy about weeding in the front yard because people passing by can see me.  So I do it really early in the morning at around 6:30.

I usually stop when my pot is full or when I start losing shade. 

How's da pot?  Cool, yah.  It was probably Wendell's dad's. 

Ceramics Class

We brought home our pieces to paint.  My theme for this session seems to be dots and stripes. Hopefully they'll be fired some time next week!

Dd's Oyakodon

 Easy recipe!!

OYAKODON

 

1 ½ pieces chicken thighs, large stew cut pieces

½ large onion, sliced

2 stalks green onion, white and greens separated, whites-2-inch pieces, greens-chopped

2 eggs, beaten

Garnish: chopped green onion greens

Sauce:

¼ c. dashi

3 tsp. soy sauce

3 tsp. mirin

3 tsp. sake

2 tsp. sugar

 

In a medium sized skillet combine sauce ingredients and onion. Bring to a boil. Reduce heat to medium and allow to simmer 3-5 minutes until onions are translucent. Add chicken to skillet; cover and simmer 3-4 minutes until chicken is almost cooked through. Reduce heat to low; pour eggs gently over chicken in skillet. Cover and continue simmering 30-45 seconds. Turn off heat; allow to sit 15-20 seconds until eggs are cooked to desired doneness. We like our eggs cooked through. Serve immediately over rice. 

For service garnish with chopped green onions. Serves 2.

Kauai Salt Pond Restoration

Storm surge from Hurricane Lowell has caused significant damage to the dunes that help protect the last-remaining traditional Hawaiian salt-making area of Kauai's Salt Pond. 

22 families of Hui Hana Pa'akai o Hanapēpē manage the site, harvesting pa'akai (solidified sea salt) using natural underground ocean wells and clay-sealed beds.  Following sacred cultural traditions, this salt is only gifted or exchanged, never sold.

The Hui has organized a community restoration event to be held on Saturday, October 10, 2026.

Community Restoration Effort

Cleanup Date: Saturday, October 10, 2026
Time: 8:00 a.m. to 2:00 p.m.
Location: Meet at the big pavilion (site access is permitted for volunteers assisting with recovery)
Activities: Clearing debris, redistributing sand, and rebuilding the protective dunes ahead of winter swells.
What to Bring: Volunteers are asked to bring their own shovels, hoes, buckets, gloves, wheelbarrows, and drinking water. Lunch will be provided.

Big Lamb Chop Update

After six months Big Lamb Chop has no face, one arm and one leg.  I actually have another one in the closet, but I had planned to give it to Mahina for Christmas.  I might need to find something else for her.  😆

Wendell's Fried Pickles

Wendell had something similar to this at the last monthly gathering with his classmates and decided to make some for his softball team. He also made a spicy mayonnaise dip for it.

It was ono!  Good for pupus. The recipe is from the She Wears Many Hats site.

Ingredients

•  oil for frying (vegetable or peanut)
•  1/2 cup all-purpose flour
•  1 teaspoon Italian seasoning (Greek seasoning or your favorite seasoning medley may be substituted)
•  1 1/2 teaspoons garlic powder
•  1/4 teaspoon salt
•  1/4 teaspoon black pepper
•  1 tablespoon hot sauce
•  1/2 cup water
•  16 ounces dill pickle slices, drained and dried on paper towels

Instructions

1. Heat 1 1/2-2 inches oil in a heavy bottomed pot over medium-high heat to 375-degrees F.
2. In a shallow bowl or rimmed plate, whisk together flour, Italian seasoning, garlic powder, salt and pepper. Add hot sauce and water and mix until smooth.
3. Working in batches, add dried pickles to the batter, gently toss to coat. Using a slotted spoon (or Chinese Spider), remove pickles from the batter and let excess drip off. Gently add pickles to the oil one at a time. Fry for about 1 1/2-2 minutes or until golden. Remove and let drain on paper towels. 

Ceramics Class

Here are this week's creations!  

I think I've gotten to like hand building.  Clay is still annoying, but now I'm used to it not listening to me. 

Here's Erick's.

 

Mine.

   

Geri's.

   

Cleta's.

   

Honolulu Aunty's.

  

Costco Angus Sliders

Wendell got these from Costco for around $16 for 10 pieces.

 

They were kinda small.

   

But really ono!

  

Dd's Simple Pancit Bihon

I like this recipe!  Simple enough for even me!

SIMPLE PANCIT BIHON

4 oz. fresh ramen noodles or dried (cooked according to package directions, drained)

½ (2 oz. bundle) dry mung bean rice noodles, soaked in water to soften, drained
1 TB vegetable oil
4 slices kamaboko, thinly sliced

1 garlic clove, chopped
1/2 small onion, ½ stalk celery, ½ small carrot, thinly sliced

¼ c. cabbage, thinly sliced
¼ c. chicken broth
1 TB patis (fish sauce)
1 tsp. soy sauce
Ground white pepper, to taste

In a skillet over medium high heat saute kamaboko in oil. Add garlic, onion, celery and carrot. Cook until vegetables are tender.  Add noodles, cabbage, broth, patis, soy sauce and pepper, tossing well to combine.  

Serves 2 as a side dish.

Ceramics Class

These are our pieces for this week.

First is Geri's.  I think it's a jewelry holder for her granddaughter.  So clever!

 

Also Geri's.

   

Cleta's.

   

Erick's.

   

These are mine.

   

Honolulu Aunty joined us!!  🤗