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Lucy Lee Jones — Wed, 02 Jan 2013 11:00:36 +0000

Almost everyone has some traditional food they eat to ensure a lucky and prosperous year ahead. This year, in honor of my family's Southern tradition of wanting a lucky year (the way I was raised), I made a big pot of black-eyed peas with ham bone. I added fresh scarlet chard to help bring home the greens, i.e., for prosperity. I dished it up, added a big tablespoon of hot southwest style salsa, and ate it while watching the Rose Bowl parade and game. (Yea! Stanford!) What is your favorite traditional food for New Year’s? What region does it represent? Hao`li Makahiki Hou! Happy New Year!

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Lucy Lee Jones — Tue, 01 Jan 2013 11:00:58 +0000

Each year brings us both joy and challenge. It is up to us to determine how we will react, what decisions we make around these circumstances, whether we can continue in the same direction, or why we will choose to grow and stay on the journey. May we all broaden our perspectives, enrich our souls, and choose life! Hau`oli Makahiki Hou! Happy New Year!

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Lucy Lee Jones — Sun, 23 Dec 2012 23:03:57 +0000

I keep a bag of cranberries in my freezer at all times. It’s been the source of much derision by friends, but when I come out with a Cran-Apple Crumb pie, or Cranberry Bread, or Cranberry Punch, they stop laughing (I think). There may even be more cranberry recipes that I don’t remember, so check out the category section on my blog’s site. Below is the newest addition to my cranberry repertoire. I made this from a recipe in November 2012 issue of Everyday Food listed as “Cranberry Cobbler.” It wasn’t anything at all like what I know to be a cobbler, so I changed a few things and decided it was more like a coffeecake. Call it what you want, it’s delicious – especially with ice cream, whipped cream, or just cream. My newest batch of chickens have started laying, so the egg was truly fresh. Ingredients

• 6 tablespoons unsalted butter, melted, plus enough to butter your pan • 1 ½ cups cranberries (I used frozen ones from my freezer) • ¾ cup plus 2 tablespoons Swerve (or sugar if you wish) • 1 cup all-purpose flour (spooned and leveled) • 1 ¼ teaspoon baking powder • ½ teaspoon salt • ½ cup almond milk (or regular milk) • 1 large egg

Directions

• Preheat oven to 350 degrees. Butter a 9-inch cake pan or iron skillet. Stir together cranberries and 2 tablespoons Swerve (or sugar). • In a large bowl, whisk together flour, baking powder, salt and remaining ¾ cup sugar. • In a small bowl, whisk together milk and egg, then whisk in butter. • Whisk milk mixture into flour mixture until combined. • Pour batter into pan or skillet and scatter cranberries on top. • Bake until center springs back when lightly touched, 25-30 minutes. (Mine took about 35 minutes.) • Let cool 15 minutes before serving.

A hui hou and Mele Kalikimaka! (see you later and Merry Christmas)

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Lucy Lee Jones — Sun, 02 Dec 2012 03:46:54 +0000

This is a season of JOY and my banner brings you JOY, the final word of the twelve I've offered you for the year! Years ago, I made this banner to hang from the rafters of the high ceiling of my home. It has finally gotten lost through many moves, but I have this one photo of it in another home. I am generally a rather joyful person, but still I often need to remind myself of all that does bring me joy. I won’t even attempt to make that list here, so I ask each of you to take a few minutes to make your own list. Most of all, I am filled with joy by each member of my family and all my friends near and far. I wish I could be with you this Christmas season! I also wish everyone could see the profusion of poinsettias alongside the road as I drive to the college or into Kailua-Kona town. There are banks of poinsettias along the road, as well as little glimpses of wild red poinsettias deep in the woods. Mele Kalikimaka! Lucy

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Lucy Lee Jones — Mon, 12 Nov 2012 23:55:02 +0000

For those of you who are not familiar with the Hawai`ian language, “huli” basically means to turn, so “huli huli” means to turn over and over. In other words, it is chicken on a rotisserie spit, and it is wonderful! I had the carcass of a huli huli chicken left with much of the meat still on it. I boiled it up and took out the bones. The next day, to the chicken and broth I added bell pepper, purple cabbage, onion, cauliflower, broccoli, garlic, milled flax seed, green peas, ½ cup of dry quinoa, salt and pepper. I added whatever veggies I happened to have in my fridge. You could add any veggies you like or have on hand. Let it simmer until the veggies are done and dish up a wonderful fall soup. I know, I know! I live in Hawai`i, and some of you are wondering if we actually have “fall” here. We do, but it’s not like the fall you might experience in the Midwest or Northeast. There is a subtle change, however, and where I live (on the side of a volcano at 2300 ft.) it gets chilly. A hui hou!

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Lucy Lee Jones — Thu, 01 Nov 2012 07:00:37 +0000

So much preparation to be taken care of at this time of year! Where do I begin? I’ll begin with NaNoWriMo (National Novel Writing Month), an annual event for writers as a jumpstart on writing that novel you’ve always wanted to write. You can see by the notice on the right of this blog page that I am a participant again this year. Join me?? If you want to join me, sign me up as one of your “writing buddies.” My profile is under “lavalily.” The point is to write 50,000 words in 30 days. That adds up to almost 1,700 words per day. It really can be done, although I’ve usually gotten sidetracked every time I’ve tried it. At least it always got me started on a novel that I typically finish later. Other preparations for November include Thanksgiving, Advent, Christmas, the New Year, another semester of school starting January, and so much more. When this season of the year rolls around, it feels like we will never get everything done, and yet we always succeed somehow. What doesn’t get done wasn’t supposed to get done. We manage to do what is most important, don’t we? If writing a novel is something you’ve always wanted to do, my suggestion is to make something like NaNoWriMo a priority this November, . If that isn’t high on your list, decide exactly what you want to do that you’ve been putting off – and PREPARE to do it this month! A hui hou! NOTE: The NaNoWriNo site might load slowly because it gets very busy this time of year.

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Lucy Lee Jones — Sun, 14 Oct 2012 11:00:26 +0000

I am a fan of Mark’s Daily Apple and back in mid-August he had a recipe that I absolutely knew I had to make! I give him credit for this delightful concoction, with my own alterations and thoughts. I had 5 fresh jalapeño peppers on hand, plus a package of Jimmy Dean’s sausage and some leftover bacon. Slice the peppers in half lengthwise and remove all the seeds and membrane. Stuff full with any ground meat. I would like to try it with good ground round soon. I used regular pork sausage this time, but I had some HOT pork sausage in the fridge, too. I decided against the HOT since it was going into jalapeños, and I thought it would be hot enough. Maybe I’ll try the HOT another time when I’m feeling braver. (Wow! Just thinking about hot sausage in a hot pepper makes my jaws cringe!) Wrap bacon slices around the stuffed pepper and anchor with a toothpick. I baked these 10 peppers on a cooling rack in a foiled-lined baking sheet to let the grease run out. Mark’s recipe said to bake at 400 degrees F, for 25 minutes, but mine took an extra 5 minutes. Even then, the peppers were still a bit raw, although extremely tasty. I don’t want to parboil them, but I imagine it wouldn’t hurt to let them bake about 35 minutes rather than 25. It depends on your oven and your personal tastes, so you be the judge if you make these. I guarantee you won’t be able to stop eating them. I served mine for a light supper with corn on the cob. WARNING: Peppers are hot so wash your hands well after preparing before you scratch your eyes! A hui hou!

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Lucy Lee Jones — Sun, 07 Oct 2012 20:40:20 +0000

Too much was going on for me to write my word for September, and I’m even a little late with the October word. So I am doing double duty this month. September – Autumn is usually a time for “refreshing” our lives, our homes, our schedules and more. We have come through the summer with vacations, open windows, traveling, more play time, you name it. When September comes, we tend to refresh our wardrobe, refresh our decorations, and generally refresh our goals for the future. What did you decide to refresh in your life this fall? October – Fall has come in full force now. With all the refreshing we did in September, it is now time to simplify our lives. This is probably one of my favorite words, because I need to do it so much! The first Friday of this month, I turned in a huge document for tenure and promotion at the college. That took up a major portion of my time. While I was writing that, everything in my vicinity was sort of left to fend for itself, which means that I now need to simplify more than ever. I accumulate stacks of paper for each class of each semester, so I’ve been going through those and discarding what I no longer need or use. I am slowly working my way through boxes in my shed. As I sit at my desk, I see magazines, more boxes, piles of paper, and books, books, books. Most of us forget how much more enjoyable life is when we can simplify our meals, our wardrobe, our schedules, our possessions – even our thoughts. Taking time to observe one Lehua blossom on a dead Ohia branch is one way to stop everything and simplify! What is the first thing you would simplify if you chose to do so? A hui hou!

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Lucy Lee Jones — Fri, 03 Aug 2012 22:37:59 +0000

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Lucy Lee Jones — Wed, 01 Aug 2012 11:00:36 +0000

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