December 7, 2010

Bag of Lilikoi Anything to do with lilikoi has been one of the mostly highly popular topics of this blog. One reader (Kaleo) just sent this recipe for me to try. I’m not able to eat anything like it right now, so I’m passing it on for someone else to try it and let us […]

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This Week of Lights

December 6, 2010

Hanukkah, or Chanukah, meaning “dedication,” is an eight-day Festival of Lights celebrated by the Jewish faith. This year, it began at sunset on December 1. The second temple in Jerusalem was rededicated after a successful uprising of the Jews against the Syrian government. Their leader, Judah Maccabee, lit the branched menorah, which was to burn […]

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Oktoberfest in Hawai`i

October 16, 2010

When I was in high school, my father was the first English speaking pastor of a church that had once been considered a “German church.” Everyone spoke German, I learned Christmas carols in German, and the food was always German. No wonder I had trouble in gaining weight! Every Thursday, the women met to quilt […]

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Gazpacho with Crumbled Feta Cheese

September 8, 2010

I learned about Gazpacho when I first moved to California in 1960. It was a huge fad at that time, and I was knocked over by it! It’s been called everything, including “liquid salad,” but whatever you call it, it’s simply delicious! This may seem like a summer-only dish to many of the mainlanders, but […]

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Sourdough Oatmeal Raisin Cookies

September 4, 2010

I have loved cooking with sourdough ever since I lived in Alaska in the early 60s. The problem is that the starter keeps growing, just like Topsy! I give it away, I use it as often as possible, but I still end up with more than I can use. I’m open for any sourdough recipes […]

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Spicy Fig Orange Jam

August 18, 2010

Figs are a delicious but fragile fruit. Once you have acquired them, you need to do something with those you don’t eat. Overeating of figs could produce some gastric distress, if you aren’t careful. That gives you as good a reason as any to make jam out of the majority of your fig supply. Cut […]

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Mozzarella Cheese Making

August 7, 2010

Sonia and Lucy This past Sunday I had one of the most fascinating experiences I’ve had in ages. This particular group of people was given an opportunity to take a class in Hilo at Kim’s home, one of the Slow Food Hawai`i members. She lives in a section of Old Hilo that has a view […]

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Chicken, Chard and Garlic in Olive Oil

August 4, 2010

One of the fastest and tastiest meals I fix for myself is this dish. I do it often enough that I didn’t think about writing a post about it. I grow the most wonderful red chard in a little bed by the back door. The leaves are huge, shiny dark green with deep red veins. […]

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Sourdough Cranberry Rolls

July 28, 2010

  I love anything made with sourdough. When I lived in Alaska, I was given a starter that dated back to the 1800s (at least that’s what I was told, but Alaska is known for yarns as big as the state). At any rate, it had been going a long time, and was deliciously sour. […]

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Homemade Individual Pizza (9″)

July 21, 2010

A funny story about pizza comes from my high school years in Belleville, Illinois, just across from St. Louis and the Mississippi River. There was a new Italian family in the neighborhood who had opened up a new “pizza parlor,” which is what they were called then. I was with my parents and some of […]

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Seven-Link Challenge

July 18, 2010

One of the blogs about blogging I read is ProBlogger. That’s a mouthful, isn’t it? This week, there was a challenge to respond to seven categories. I decided to take part, mostly because it requires some thinking about my posts in the past and where I’d like to go in the future. Here are the […]

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Lilikoi Butter Revisited

July 14, 2010

  I am fascinated by the fact that my website statistics show “lilikoi butter” as tops in the list of the search words that bring people to my site. It’s been a year since I wrote about making lilikoi butter and I still get requests for more information. After my first post on that topic, […]

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Pink Grapefruit Marmalade

July 7, 2010

  This is a three-day process, but the flavors are absorbed so much better than a marmalade made too quickly. I tend to like my marmalades to have a slight bitterness, more like a true Scottish marmalade. This recipe ensures I’ll get that. Choose 3 smallish pink grapefruit (or 4 larger ones) and 2 lemons. […]

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