One week ago we celebrated Fourth of July as a nation. I was attending a conference on Oahu, staying in a hotel on Waikiki. I had a ring-side seat to the fantastic fireworks display.
Waiting for the big event, I watched the sun drop down behind the horizon, something we all seem to love – and there’s nothing quite like a sunset on Waikiki.
I was able to get a short video on my little Nikon CoolPix camera. It may be a little blurry or shaky, but in case you missed the fireworks somewhere else, you can watch this YouTube. Pretend you are sitting with me on the balcony of my hotel on beautiful Waikiki Beach!
If you haven’t checked out Kona Stories, give yourself a treat and stop by. There is much more than books to be found as you cruise through, and comfy chairs where you can relax.
Kona Stories was begun five years ago by Brenda Eng and Joy Vogelgesang. They recently moved from Mango Court to the Keauhou Shopping Center. Be sure to check out their web site for the many events going on there.
For me, one of the highlights offered by the shop is the monthly “Wine and Words.” This happens at 6:00 pm the first Tuesday of each month, when various local authors are invited to read excerpts from a book they have written. As you wait to listen, you can visit with friends, browse the shelves and enjoy a glass of wine (or water) along with a few pupus.
Last week I attended with several friends to listen to Nancee Cline, who teaches English at our West Campus of Hawaii Community College. There was standing room only as Nancee read from her book, Queen Emma’s Church in Kealakekua: Crossroads of Culture. She began by saying it was so much more than simply a history of the church. Her book is rich with anecdotes, interviews, and more.
After the reading, people lined up to visit with Nancee and buy an autographed copy.
I didn’t get a chance to cruise through the shop as much as I would like because it was way too crowded. That won’t be the last time I stop by, however. I want to return for a visit with the store’s mascot!
Congratulations, Nancee! We’re proud of your accomplishments.
It’s that time of year when I get to show off my students and colleagues as we gathered for the 2011 graduation. This time Hawai`i Community College celebrated 70 years of existence! It’s impossible to describe everything that went on.
This past Wednesday’s post showed how the kihei was made. Part of the celebration included everyone wearing their personal kihei. The students were presented a kihei as a gift and the faculty was given the honor of tying the kihei on our students.
If I’d taken a video of it all, you would have heard the chanting, the blowing of the pû (conch shell), or watched the dancing and blessings, or the tossing of hats at the end, or tasted the cake at the reception.
Since I can’t share everything about that experience with you, you can still watch this slide show and imagine yourself in the middle of all the excitement. Most are pictures of everyone making sure the academic hoods and kihei are hanging the right way with lots of moving around. The posed pictures are a few of my students and faculty friends.
Congratulations to all the graduates and those who received special awards. As part of the faculty, I can say I am truly proud of each one!
In preparation for our 70th Anniversary as Hawai`i Community College, faculty and staff have been making personal kihei to wear for the celebration. A kihei is a rectangular cloak, traditionally tapa, tied in a knot over one shoulder. You will see them being worn in my next post about the 2011 graduation ceremonies.
One of my great students at the college is Kapuailohia Van Dorpe, who offered to help me create my kihei. Kapua is the daughter of Puanani Van Dorpe, a master kapa cloth maker who is a living treasure of Hawaii. Her beautiful and intricate work is on display at Bishop Museum. Click here to see a painting of Puanani done by Herb Kane. Kapua is in the process of establishing her own clothing creations that will incorporate some of the traditional designs.
Ohe kapala (ohe = bamboo, kapala = printing) uses a carving done on bamboo, rolled with acrylic paint, and placed on the cloth. Here is Kapua’s collection of tools.
On Kapua’s couch were several ohe kapala pillows.
There is quite a process involved in creating the exact design you want for your personal kihei. Beside a wider brown border, I am placing a thin green motif that represents the maile lei.
The finishing touch was printing my own design I made out of clay. It represents two of the many aspects of my own heritage – Native American and Celtic. The right spiral represents migration, life and renewal.
Watch for Sunday’s post! You will see many different designs on other kihei as well as the finished product Kapua and I made.
Ten pages in this book are devoted to the story and work of Puanani Van Dorpe. You will understand why it was such an honor to be guided by her daughter in making my kihei.
One of the pleasures of teaching is my capacity as a retired United Methodist minister to officiate at the weddings of students when they ask. This past Friday, I had the honor to join two very special people in marriage.
We walked about 200 yards along the water on a gravel path to a spot that is fairly well hidden from the traffic of non-Hawaii visitors. Along the way, is this turtle designed out of the white coral, so perhaps it is not so well hidden as we thought.
The black lava gave a classic background to pictures of the bridal party.
Pounding surf provided the wedding music.
Obviously, I wasn’t able to take pictures of myself, so Betsy took the three photos in this post that include me. Here the couple are saying the vows the wrote for each other.
It’s not legal until the license is signed. Fortunately, we had a picnic cooler to serve as our table.
The wedding brunch was served amidst tropical flowers on the deck after we returned to the home that overlooks the ocean.
A toast was raised to the new couple with a mixture of pink champagne and mango nectar, topped with floating sliced strawberries.
We all took shelter when Jeff popped the cork.
Jeff made Eggs Benedict with homemade Hollandaise for the main course along with crisp hash browns and sliced tomatoes. Local Ono fish took the place of the typical Canadian bacon or ham, with English crumpets instead of English muffins.
Betsy made Healthified Carrot Cake using my recipe and Jeff did his first cake decorating to show the names.
You can’t have a wedding without the traditional “cutting of the cake.”
Everything was delicious as well as beautiful!
Coffee with “Cream,” a canned whipped cream enhanced with rum finished the meal.
I wish the best of everything life has to offer to this beautiful couple! Recipes for the Eggs Benedict and Carrot Cake are below.
A hui hou!
ONO FISH EGGS BENEDICT (per person)
Ingredients: one third lb Ono per person (two filets), two free range eggs, two crumpets, one McCormick Hollandaise sauce mix, and lime or lemon juice. Each envelope of sauce enough for makes enough for two to three servings.
Cooking: Fry fish quickly and lightly in coconut or mac nut oil. Add lime or lemon juice while cooking. Mix sauce as directed adding lime or lemon juice to the sauce. Toast crumpets. Fry eggs once over lightly in coconut oil on very low heat.
Assembling: Place toasted crumpets on plate, add cooked fish, then top with one egg; pour sauce over all. Add parsley and thin sliced tomatoes for garnish.
Crab, lobster or mahi-mahi can be substituted for the ono.
HEALTHIFIED CARROT CAKE
Ingredients:
• ¾ cup sugar
• ¾ cup packed brown sugar
• 3 eggs
• ½ cup canola oil
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 3 cups finely shredded carrots
• ½ cup chopped walnuts
• ½ cup raisins
In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended. Combine the flours, baking powder, salt, baking soda, cinnamon, allspice. Gradually beat into sugar mixture until blended. Stir in carrots, raisins and walnuts. Pour into 2 9-inch round or square baking pans coated with a cooking spray. I prefer to use a 13-in. x 9-in. baking pan for a sheet cake (and smaller pieces). Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Frosting:
• 3 ounces cream cheese, softened
• 1 tablespoon fat-free milk (you can use soy milk or almond milk)
• 1 teaspoon vanilla extract
• 2 ½ cups confectioners’ sugar
• Dash salt
In a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners’ sugar and salt. Beat until smooth. Spread over top of cake. Store in the refrigerator.
This is an example of a sitewide notice - you can change or remove this text in the Customizer under "Store Notice" Dismiss
