Sonia Tastes Hawaii

Welcoming new friends

Yesterday we welcomed new friends when a small group of friends got together for a pot-luck picnic at one of our beach parks.  

Our host invited us to a late afternoon shish kebab cookout at our favorite little pavilion at Leleiwi Beach Park...he did not assign dishes to the rest of us, but as it seems to always work out, no matter how large or how small the group, the food was plentiful, delicious, and varied!...unfortunately, I did not get to take a picture of every single dish.

There was a cheese board with rosemary flavored almonds, apples, cheddar slices, a crock with blue cheese spread, grapes, and pimento stuffed olives.

 

Delicious pasta salad!

 

An assortment of shish-kabobs, not all pictured - shrimp, chicken, kielbasa, beef, and tofu for the vegetarians - our host pre-boiled the mini-potatoes first, then coated them with avocado oil and seasonings before adding them to the sticks... I tasted a piece of the beef and the kielbasa and they were both delicious, but the shrimp was perfect...YUM!

 

 

My plate with the shrimp kabob...at top right corner a rice dish, cooked in beef broth and then stir-fried with onions and veggies, plus cubed fresh mangoes and on far right, the pasta salad

 

 

We also had a choice of three desserts!  Pictured is the pumpkin cheesecake (delish!) - story behind the pumpkin cheesecake...once upon a time, one of these made by the person who brought it, was auctioned off at a school benefit in Colorado for $300!!!! -  not pictured a chocolate cheesecake and a traditional pumpkin pie.

The day was blustery and breezy, but not as cold there at the point as it can get...but a very good time was had by all, as we welcomed new friends to the island!

E komo mai to the Gonzalez Family!

 

That time of year again...Getting Ready for Thanksgiving

Recycling this post, because it never gets old!

 

(Originally published in the Hamakua Times newspaper - Honoka'a, HI)

Do you usually feel like you’re completely overwhelmed when it comes to getting ready for the holidays?

Back in the day when I hosted large holiday get-togethers at our home, I learned that it was much easier if I mapped out a plan and then stuck to it. This means making lists… several lists!

Guest list. Menu list. List of ingredients needed for the dishes on your menu; list of ingredients already on hand and lists of those needed to buy, and a list of beverages you plan to serve. Remember to shop for non-perishables well in advance to ensure supplies are plentiful and the perishables can be bought a couple of days before they’re needed. Don’t wait until the day before the dinner to shop. Stores will be crazy and you might find they’re all out of crucial items needed.

Make a list of serving dishes, platters and tableware needed for each course. Of course, all of these last items depend on how formal or informal your meal will be served and how many people were invited. Is there room for a sit-down dinner or will it be served buffet style and everyone sits wherever they can?

If planning on cooking a traditional turkey, remember that the oven will be in use for several hours, so plan accordingly for any other dishes to be baked. There might be some dishes that can be made a couple of days ahead and then heated at the last minute. 

Thawing the turkey: 
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator. 
*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight. Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40 F. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments in the supermarkets or a restaurant supply store.
*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight. 
*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacturer’s directions booklet for information. The turkey needs to be roasted immediately after thawing. 

The Day Before: 
*Look at your recipes carefully and decide what can be done ahead. Prep as much as you can; peel and chop veggies, wash and pat the greens dry, cook anything that can be cooked ahead, and store everything in sealed plastic bags or covered containers in the refrigerator.
*Plan the seating and set the table or arrange a casual buffet line the day or evening before, taking one item off your busy list on the day of the party. Set out as many decorations, in advance as you can, including candles and flowers. Candles should not be lit until dinner has been announced. 

The Big Day: 
When the day arrives, there's a lot to do before your guests arrive, but there is no need to panic. 
*Check your recipes for preparation and baking times to make sure you begin baking early enough. If at all possible, plan your oven time for multiple uses. Since the turkey should sit out for a bit after it is baked, you can pop a pie to bake or even warm other items after the turkey is done. 
*If your oven is large enough, you might be able to fit in other items, such as casseroles to cook alongside the turkey. Take whatever advantage you have to cook multiple dishes at the same time, but remember that some things take longer than others. This is the perfect time for a kitchen timer to become your BFF.

Five easy steps for a perfect roast turkey 
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities. Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme. Add plenty of water, season with salt and pepper (careful, you're reducing the liquid by a lot, so use caution in seasoning), and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy. 
*Preheat the oven to 325 F for conventional or 300 F for convection ovens. 
*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now. I don't stuff the turkey (more about this below) 
*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings. 
*Roast the turkey, uncovered, until the meat thermometer registers 180 F. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 F to 165 F before removing the turkey from the oven. 

(inserting slices of starfruit/carambola and sage leaves between the skin and breast)

Roasting chart at 325 F: 
Weight - Hours (stuffed) - Hours (unstuffed) 
8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours 

To stuff or not to stuff: 
I know that many cooks cannot conceive of roasting a turkey and not stuff it, but my personal preference is to cook the stuffing as a side dish of dressing and not inside the turkey. Instead of filling the cavities with stuffing, I prefer to fill them with quartered onions, slices of lemons or oranges, and bunches of aromatic fresh herbs. 
Whether you stuff it or cook it as a side dish, care needs to be taken to follow proper food safety with the raw ingredients, both during preparation and during cooking. If you prefer to stuff the turkey, please follow the simple safety guidelines below:
* Make sure the turkey is completely thawed and all packages of giblets and neck from neck and body cavities have been removed. Rinse well and pat dry. 
* The stuffing should be prepared and fully cooked just before you fill the bird. 
* Do not stuff the turkey the night before. Always stuff it just before placing the bird in the oven. 
* Do not use raw ingredients to stuff the turkey. Be sure to sauté your vegetables such as onions, carrots and celery beforehand. Sauté or boil the meats used such as livers or sausage ahead of time. Due to the possible danger of bacteria developing in stuffing that does not cook completely while the turkey is roasting, use pasteurized egg products instead of raw eggs. 
* Stuff the turkey from both the neck and body cavities. Allow 1/2 to 3/4 cup of stuffing per pound of turkey. 
* Do not pack stuffing too tightly into the turkey cavities. To guarantee even cooking, stuffing should be packed in loosely. 
* Return legs to original tucked position, if you untucked them for rinsing or stuffing. 
* Use a cooking method that allows the stuffing to cook at the same time as the turkey. 
* Do not stuff turkeys when cooking on an outdoor grill or water smoker or when deep-frying the turkey. 
* Do not leave roasted turkey sitting around for more than one hour with stuffing in it. 
* Remember to always take out the stuffing to store any leftover turkey. Store separately.

Making the gravy: 
This is the simplest method I have found for making gravy. The flavor will increase by using the turkey pan drippings and stock made with the giblets and neck that came with the turkey. This method will guarantee gravy without lumps:
3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all-purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste

Strain pan juices into a large measuring cup. Spoon fat from juices. Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. 
Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux, you eliminate the taste of raw flour in the finished gravy. 
Whisk the roux while slowly pouring in the broth. Add the sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste (remember, the turkey stock was seasoned already). Discard the bay leaf at this point. 
I like to cut up the cooked giblets, except for the gizzard, and add it to the gravy after the gravy is finished. 

While the food is cooking: 
*Take a few moments before your guests arrive to go through your house. Are there plenty of places for them to sit? How is the lighting? Are drinks and appetizers easily accessible? Are there clean hand towels and soap in the bathrooms? This is your chance to correct any earlier oversights. 
*Set out beverages, pupu or finger food first, so your guests will have something to entertain them until dinner is served. If you enjoy having company in the kitchen while you cook, serve the pupus in the kitchen, otherwise place them on a table in another room, and you will not have to remove anything when the time comes to serve the main meal. 

(Chicken liver stuffing baked in muffin tins, the sauce is made with carrots and ginger.  Servings of homemade whole cranberry sauce in compote dish)

Finally, last but not least, as you plan for your dinner, remember to make enough to have leftovers and have some disposable containers available for your guests. Many of us look forward to that turkey sandwich or extra servings of desserts and many of our guests love to take home a plate of goodies for the evening supper or even next day's lunch! Rule of thumb is to prepare at least 25 percent more food than you will need for the number of guests invited to dinner. 

If you plan carefully, you won’t get frazzled and will be able to enjoy the meal and your guests. After all, this is a time to be thankful for all we have received, the bounty we’re able to share, and for the love of our family and friends.

I wish everyone a Hau’oli Lā Ho’omaika’i!

A hui hou!
Sonia

(Originally published in the Hamakua Times newspaper - Honoka'a, HI)

Do you usually feel like you’re completely overwhelmed when it comes to getting ready for the holidays?

Back in the day when I hosted large holiday get-togethers at our home, I learned that it was much easier if I mapped out a plan and then stuck to it. This means making lists… several lists!

Guest list. Menu list. List of ingredients needed for the dishes on your menu; list of ingredients already on hand and lists of those needed to buy, and a list of beverages you plan to serve. Remember to shop for non-perishables well in advance to ensure supplies are plentiful and the perishables can be bought a couple of days before they’re needed. Don’t wait until the day before the dinner to shop. Stores will be crazy and you might find they’re all out of crucial items needed.

Make a list of serving dishes, platters and tableware needed for each course. Of course, all of these last items depend on how formal or informal your meal will be served and how many people were invited. Is there room for a sit-down dinner or will it be served buffet style and everyone sits wherever they can?

If planning on cooking a traditional turkey, remember that the oven will be in use for several hours, so plan accordingly for any other dishes to be baked. There might be some dishes that can be made a couple of days ahead and then heated at the last minute. 

Thawing the turkey: 
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator. 
*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight. Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40 F. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments in the supermarkets or a restaurant supply store.
*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight. 
*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacturer’s directions booklet for information. The turkey needs to be roasted immediately after thawing. 

The Day Before: 
*Look at your recipes carefully and decide what can be done ahead. Prep as much as you can; peel and chop veggies, wash and pat the greens dry, cook anything that can be cooked ahead, and store everything in sealed plastic bags or covered containers in the refrigerator.
*Plan the seating and set the table or arrange a casual buffet line the day or evening before, taking one item off your busy list on the day of the party. Set out as many decorations, in advance as you can, including candles and flowers. Candles should not be lit until dinner has been announced. 

The Big Day: 
When the day arrives, there's a lot to do before your guests arrive, but there is no need to panic. 
*Check your recipes for preparation and baking times to make sure you begin baking early enough. If at all possible, plan your oven time for multiple uses. Since the turkey should sit out for a bit after it is baked, you can pop a pie to bake or even warm other items after the turkey is done. 
*If your oven is large enough, you might be able to fit in other items, such as casseroles to cook alongside the turkey. Take whatever advantage you have to cook multiple dishes at the same time, but remember that some things take longer than others. This is the perfect time for a kitchen timer to become your BFF.

Five easy steps for a perfect roast turkey 
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities. Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme. Add plenty of water, season with salt and pepper (careful, you're reducing the liquid by a lot, so use caution in seasoning), and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy. 
*Preheat the oven to 325 F for conventional or 300 F for convection ovens. 
*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now. I don't stuff the turkey (more about this below) 
*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings. 
*Roast the turkey, uncovered, until the meat thermometer registers 180 F. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 F to 165 F before removing the turkey from the oven. 

(inserting slices of starfruit/carambola and sage leaves between the skin and breast)

Roasting chart at 325 F: 
Weight - Hours (stuffed) - Hours (unstuffed) 
8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours 

To stuff or not to stuff: 
I know that many cooks cannot conceive of roasting a turkey and not stuff it, but my personal preference is to cook the stuffing as a side dish of dressing and not inside the turkey. Instead of filling the cavities with stuffing, I prefer to fill them with quartered onions, slices of lemons or oranges, and bunches of aromatic fresh herbs. 
Whether you stuff it or cook it as a side dish, care needs to be taken to follow proper food safety with the raw ingredients, both during preparation and during cooking. If you prefer to stuff the turkey, please follow the simple safety guidelines below:
* Make sure the turkey is completely thawed and all packages of giblets and neck from neck and body cavities have been removed. Rinse well and pat dry. 
* The stuffing should be prepared and fully cooked just before you fill the bird. 
* Do not stuff the turkey the night before. Always stuff it just before placing the bird in the oven. 
* Do not use raw ingredients to stuff the turkey. Be sure to sauté your vegetables such as onions, carrots and celery beforehand. Sauté or boil the meats used such as livers or sausage ahead of time. Due to the possible danger of bacteria developing in stuffing that does not cook completely while the turkey is roasting, use pasteurized egg products instead of raw eggs. 
* Stuff the turkey from both the neck and body cavities. Allow 1/2 to 3/4 cup of stuffing per pound of turkey. 
* Do not pack stuffing too tightly into the turkey cavities. To guarantee even cooking, stuffing should be packed in loosely. 
* Return legs to original tucked position, if you untucked them for rinsing or stuffing. 
* Use a cooking method that allows the stuffing to cook at the same time as the turkey. 
* Do not stuff turkeys when cooking on an outdoor grill or water smoker or when deep-frying the turkey. 
* Do not leave roasted turkey sitting around for more than one hour with stuffing in it. 
* Remember to always take out the stuffing to store any leftover turkey. Store separately.

Making the gravy: 
This is the simplest method I have found for making gravy. The flavor will increase by using the turkey pan drippings and stock made with the giblets and neck that came with the turkey. This method will guarantee gravy without lumps:
3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all-purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste

Strain pan juices into a large measuring cup. Spoon fat from juices. Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. 
Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux, you eliminate the taste of raw flour in the finished gravy. 
Whisk the roux while slowly pouring in the broth. Add the sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste (remember, the turkey stock was seasoned already). Discard the bay leaf at this point. 
I like to cut up the cooked giblets, except for the gizzard, and add it to the gravy after the gravy is finished. 

While the food is cooking: 
*Take a few moments before your guests arrive to go through your house. Are there plenty of places for them to sit? How is the lighting? Are drinks and appetizers easily accessible? Are there clean hand towels and soap in the bathrooms? This is your chance to correct any earlier oversights. 
*Set out beverages, pupu or finger food first, so your guests will have something to entertain them until dinner is served. If you enjoy having company in the kitchen while you cook, serve the pupus in the kitchen, otherwise place them on a table in another room, and you will not have to remove anything when the time comes to serve the main meal. 

(Chicken liver stuffing baked in muffin tins, the sauce is made with carrots and ginger.  Servings of homemade whole cranberry sauce in compote dish)

Finally, last but not least, as you plan for your dinner, remember to make enough to have leftovers and have some disposable containers available for your guests. Many of us look forward to that turkey sandwich or extra servings of desserts and many of our guests love to take home a plate of goodies for the evening supper or even next day's lunch! Rule of thumb is to prepare at least 25 percent more food than you will need for the number of guests invited to dinner. 

If you plan carefully, you won’t get frazzled and will be able to enjoy the meal and your guests. After all, this is a time to be thankful for all we have received, the bounty we’re able to share, and for the love of our family and friends.

I wish everyone a Hau’oli Lā Ho’omaika’i!

A hui hou!
Sonia

Pumpkin Cranberry Pecan Holiday Bread in the Slow Cooker

I love receiving homemade gifts, be it from the kitchen or anything ‘crafty’ made by hand. It tells me the giver was not interested in just grabbing the first gift at a store they thought would get ‘the job done’, but that they put some thought and care into it.

For several years, we’ve been giving ‘gifts from our kitchen’ to our friends and neighbors. Every year I start thinking ahead and look for ideas to spark my imagination. A few years ago it was a homemade bean soup mix; another year it was jars of local honey to which I had added Meyer lemon and ginger slices; another year it was this recipe I found on line and tested to make sure it would work. It is a Pumpkin Cranberry Pecan Bread made in the Crock-Pot…and we loved it!

Photo: Lauhala basket holding 1 can pumpkin purée, the exact quantities of cranberries, pecans, and sugar...the all-purpose flour, pumpkin pie spice, baking soda, and salt, were all put inside a single bag, all mixed already.  I placed a kitchen towel in the bottom and a copy of the recipe rolled and tied with ribbon as a scroll.  The whole thing then wrapped in Snowflake cellophane.

I bought several lauhala baskets which I  lined with a kitchen towel and then added the ingredients (15 oz can of pumpkin purée, sugar, flour, baking soda/spices/seasonings, fresh cranberries and shelled pecan halves which I bought in Georgia during my recent mainland trip); I added copies of the recipe so my friends could make it at home. I let them decide whether to use the oil or the applesauce.

If you decide to make this, please read my notes at the bottom of the recipe before you start.

Slow Cooker Pumpkin-Cranberry-Pecan Bread 

Nonstick cooking spray
2 eggs
3/4 cup canned pumpkin purée 
1 cup sugar
1/2 cup vegetable oil or natural unsweetened applesauce
1 2/3 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh cranberries (or frozen, thawed)
1 Tablespoon all-purpose flour
1/4 cup pecans, chopped and toasted

Coat the ceramic liner of a 4-quart crock-pot (mine is 3 1/2) with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar and oil (or applesauce); set aside.

In a large bowl stir together the 1 2/3 cups flour, pumpkin pie spice, baking soda and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. 

In a small bowl combine 1/2 cup cranberries and 1 tablespoon flour; toss gently to coat. Gently fold cranberries into batter.

Spoon batter into prepared cooker (cooker will only be about one fourth full if using a 4 quart cooker). Top with the remaining cranberries and the pecans.

Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean. 

When removing lid, lift carefully so condensation from lid does not drip on the bread. 

Remove crockery liner from slow cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on the wire rack

Source: Better Homes & Gardens Slow Cooker Holiday Issue via the blog ‘Home is Where the Boat Is’

See Notes below:

 

Sonia’s Notes: Since my crock-pot is a bit smaller than the one in the recipe, my bread domed nicely. I used the applesauce instead of oil. I also used a bit more pecans than the recipe called for and added some to the batter.
I checked the bread by inserting a very thin bladed knife at the 2-hour mark and it came out too wet. I let it cook a bit longer and checked about every 10 minutes or so. At the 2-1/2 hour mark I noticed the sides were cooking a bit too much and decided to stop cooking. Unmolded and wrapped the bread in a kitchen towel and let it sit for a bit. The bread was perfect by the time it was cut. The taste is delicious!

 

 

The Maggie Journals - Running errands and such

 

Maggie is such good company...I can't believe some people thought she was "too energetic''...!

 

Sure, she has her rambunctious side and loves to play, but she obeys well to certain command words.

 

 

My son Anthony had a physical therapy appointment today at the hospital...we parked in the lower back, by the back 'basement entrance' where the therapy section is located...the parking lot is right by the VA hospital. 

She loves to check everything and everyone who passes by...many will stop to talk to her and play...she loves it!

We walked a bit and she loves to explore.  It started to rain again and we ran back to the covered passageway between Hilo Medical Center and the VA...we got wet, but Anthony had thought to put one of her towels in the car...so all was well..

 

Maggie says: "This is my just dried with a towel look"

 

 

 

The Maggie Journals - To market, to market...

 

Maggie is having all sorts of adventures and facing them like a trooper... 

This past Saturday, Anthony and I participated as vendors in a Community Yard Sale at the Hilo Coffee Mill location in Mountain View. Since we had to be there early to unload and set up, and we live about an hour away, whatever 'schedule' we've been trying to set with her was blown out of the water... but when my alarm went off at 5 am, she was ready to tackle whatever we had in mind for the day!

We we're a bit worried about her reactions to the strange going-ons...she sort of spooked a bit when the musicians were setting up and one was testing the sound system, since we were close to the music stage, but she ended up OK with it and the music... Another worry was how she would react to so many people, and so many of them also brought their own fur babies...lots and lots of fur babies, from both the vendors and the shoppers!...but except for wanting to romp and play with them, she was fine!

Everyone seems to like her and she is friendly with everyone...(except when big dogs come around)... One  woman even recognized Maggie from her picture in the Aloha Ilio Rescue Facebook page.

Our friend Lehua came by at one time to shop with us and took the photo you see today...she apologized for the quality but has invited Maggie to a photoshoot some Saturday when we can attend the market again, so she can model with the Mill's beautiful gardens as background...

Mahalo, Lehua Wells...Maggie said to tell you, it's a date!

 

The Maggie Journals - Getting to know you...

Is this not a sweet face?

We were cautioned many times by the people at Aloha Ilio Rescue that 'Dandie-from-now-on-called-Maggie' was energetic...well, she is that...but she is also still a puppy and has gone through quite a bit of rejection in the past (dropped off at the Humane Society, then adopted and returned twice)  There have been several name changes, different homes, different people, different rules, and schedules...You would think she would be all confused and upset...and yet, she is a sweet, sweet little puppy.

Maggie was to be my son Anthony's pet, yet she has chosen me as her person.  That's ok...she still acts like she likes him too...but she watches for me...she listens for me...and if I'm anywhere she can get to, so is she.

I like to go on the back lanai from time to time and read or play solitaire (real cards, not on-line), so she sits right under my feet and lies down while I sit.  If I'm in the kitchen, she is near by. 

Either of us takes her for walks all over the property a few times a day.  She loves to run through water puddles and I've learned to shorten the leash when we come near one!

She is sleeping with me.

At first it took some adjusting for both of us...the first night neither of us got much sleep...it has now been 6 days and it took a few days, but she is now sleeping pretty well most of the night.  Two nights ago she would wake up if I even changed position in bed...last night she didn't even move!

 

She is good with children...she played with the daughter of friends last Sunday afternoon at the beach.

She loves attention and loves to play.  She loves squeaky toys, but eviscerates them in no time at all!

She will bark and act ferocious at bigger dogs...like she thinks she is a match for them...but plays well with smaller dogs.

She loves her food!

 

She is a good car traveler...which is great, since we take her with us when we go to town to one of my son's doctor appointments... I carry a little basket with water bottles, a baggie with some treats, her two dishes with snap on covers (one for water and one for food, in case we're out during her 'dinner time') and extra baggies in case she has to do her business while we're in public.

We're all looking forward to lots and lots of adventures...!

 

 

 

 

 

 

 

 

 

 

 

The Maggie Journals - in the beginning

Meet Maggie who was known as 'Dandie', then 'Princess' and goodness knows what else before she was turned in to the Humane Society.  A local rescue group got 'Dandie' and got her ready for adoption.  She is spayed, got her shots up to date, is microchipped, was groomed, photographed, and advertised in the 'Aloha Ilio Rescue' Facebook page.

We have always loved dogs and through the years have had many...from pets ... to hunting dogs ... to competition dogs.  Purebreds and mixed breeds.  Everything from Miniature Schnauzers (Heidi, Fritzie, Gretel), Maltese (Jojo),  German Shepherd (Gypsy),  Norwegian Elkhound (Smoky)  ... beagles, hounds (Redbone, Blueticks, Black & Tans, Treeing Walkers), even one 'World Champion' Treeing Walker name of Mathis Carolina Casey.  Mixed breeds, such as one named Grinner (for obvious reasons, he grinned all the time) who loved flying and sit as co-pilot in my husband's Cessna. 

Our last two mixed breed dogs were while living here in Hawai'i.  Roger came to us as a tiny baby... my son 'assisted' in the delivery; the mom was a Corgi and the father was a Malamute / Wolfhound mix.  Roger had the beautiful blue eyes characteristic of his dad's ancestry, also the pointy nose and sharp ears...a regular size body with long black and white hair, but his mom's short legs.  Anthony always described Roger as having the body of a Sumo wrestler. 

We had had Roger about 3 years when we got Phoebe.  She came to us unexpectedly.  A neighbor rescued her from horrible living conditions, but her husband wouldn't let her keep her, as Elizabeth already had 3 fur babies.  She asked Anthony if he would take her and he agreed, as he thought she would be good company for Roger.  Phoebe was a true 'poi dog' as mixed breeds are called in Hawai'i.  We never figured out what she was, but the vet told us she had some Dalmatian somewhere in her line, as her skin had the black spots, although she was completely white.  Anyway, we didn't care.  She was a very scared little dog when she came to us.  She preferred being in closed spaces (she was used to living in a small dog travel case) and would hide under our lanai chairs.  If you looked at her she would coward down and pee.  It took months for her to finally become comfortable with us...and it was Roger who taught her the ropes.  They were inseparable.

It has been too many years seen we lost our Roger and then a few years later, our Phoebe... we waited to get another pet, because the time was not right...

When I saw 'Dandie's' little face in the Facebook picture, waiting for adoption, she wormed her way into my heart...I waited a couple of days, thinking surely she would be snatched up...then a few nights later, I mentioned her to Anthony.  After discussing it a bit, we agreed she was probably already spoken for...after all several days had passed since her photo was put up.

Day before yesterday, I decided to take the chance and asked if she was taken and told no, they still had her.  So I mentioned it to Anthony again and he came to look at her picture.  The minute he saw her, Anthony said the name Dandie didn't fit her...she was a Maggie.

I made inquiries and was cautioned several times that she was very energetic...but I thought that was just what we needed...  We needed her and she needed us..  

This is what I pieced together from reading through the rescue site: Maggie is a mixed breed but she is predominantly a Dandie Dinmont Terrier; no idea what else.  She is about 24#, fully grown, 1-2 years old. Gets along well...wants to learn. Always watching and waiting for you to tell her what to do. Very energetic.

So, we took the plunge. 

We adopted her yesterday morning through Aloha Ilio Rescue and this IS her forever home. She is very sociable. She rode well in the car and even fell asleep in the back seat after we ran errands.

While Anthony went inside WalMart to get a couple of baby/doggie gates (keep her out of the office and the walk-in pantry), I kept her under a tree in the parking lot and she greeted everyone that came by and spoke to her...people took to her easily ... She did her little #1 business in the gravel under one of the trees ... and when Anthony returned, she went back in the car as if she had been traveling with us forever.

Maggie on the back lanai...not a good one, as she was too excited and would not sit still...

When we got home, Anthony took her for a little walk in the yard and she sniffed everywhere getting familiar with the place.  Inside the house she behaved well...drank water from her designated water bowl and hid her brand-new squeaky toy under some floor pillows.

She did quite a bit of exploring her new surroundings, but behaved beautifully...Responds to certain command words already, so someone must have taught them to her, and she is learning new ones.  She likes to burrow into pillows and play with squeaky toys - she already demolished her new one, though.  

She is supposed to be Anthony's dog but she has definitely chosen me as her person. When I'm out of the room, she waits for me at the doggie gate and just lies
there.

She had a good dinner and Anthony took her for a long walk before settling down for the night.

We had all intentions of setting up a place for her to sleep...but that did not last long ... she ended up sleeping with me.  She took her time exploring my bedroom and then jumped on my bed, walked around, went to the foot of the bed as if she had always done so, burrowed around a little bit and settled down.

She slept well...barked and growled at something during the night, so I think we might have had piggie visitors walking around, but otherwise slept and did not
wake me up until almost 6 am..which is usually my getting up time (between 5:30 and 6, so maybe (hopefully) our clocks are synchronized)

This morning after she woke me up, she jumped out of the bed and went to the door ... she was too anxious to go outside, so I didn't have time to put the harness on her and took a chance taking her out in the yard before full daylight without the leash ... she walked around, sniffing, investigating, hid for a while and my heart stopped ... then she came running towards me but kept on going to the lanai steps and waited at the front door for me to catch up ... she is definitely a fast learner... and being rewarded with a little treat every time she does something right.  

We are committed to loving her, playing with her, teaching her, taking care of her...and I know she will bring joy and excitement into our lives...

 

Hurricane Lane, Haiku & Cookies

Just a quick note to let everyone who contacted me via e-mails that we're fine.  Lane packed lots of water and apparently dumped it all on our side of the island...even though s/he (never heard if Lane was a boy or girl name!) was a few hundred miles away from our shores and on the opposite side of the island!

The village just a bit less than 3 miles north of us recorded 33.37 inches of rain in a 48 hour period...and that was data collected Friday at 10 am...it continued to pour huge amounts of rain for several hours after that...so I guess several rain records were broken all around the island...

We were well prepared; plenty of food, water, batteries, a battery operated radio, first aid kit, all our important papers and documents together, and everything needed on hand.  I've lived through several of these disasters and have learned to always be as prepared as I can be.

During this whole time, we were high and dry.  Our cottage is set on high ground and we didn't even spring a leak.  We lost power a few times, but the power company was on it and electricity resumed almost immediately each time.

Meantime, I read a lot, cooked stuff from the freezer (just in case!) and baked....and took time to write a haiku:

Thundering rain falls
Announcing visit from Lane
Cookies called my name...

(c) SRM 8/23/18

My Flourless Peanut Butter Cookies 

1 cup peanut butter - smooth or crunchy
1 cup brown sugar - well packed
1 egg beaten
1 tsp vanilla extract (optional)

Mix all ingredients and drop on parchment covered cookie sheet. Using fork tines, criss-cross to flatten

Bake at 350 for 8-19 minutes - depends on your oven. Sprinkle with brown sugar - if you wish - as soon as you take out of oven.

They will be very fragile, so very gently transfer to a cooling rack and let them cool. They will harden a bit more as they cool.

 

 

 

 

The Home Farming Project - Just Do It! - No. 21 and last in a series

From April through September 2011 I participated as a blogger in a Home Farming Project sponsored by Nabisco / Triscuit Company at the Gather.com site.  Some of my gardening articles survived the cut when Gather was sold, some did not.  I am trying to save all the ones that did survive by sharing through this blog.   This is the last one that survived in the series.

Just Do It!

by Sonia R. Martinez on September 5, 2011

If you've been dreaming of growing your own herbs and vegetables but feel that the task is daunting, there is no law that says you need to start planting in rows long enough to feed the whole neighborhood.  You can start small by planting a few pots of herbs, peppers, and tomatoes on your deck, patio, stoop, balcony, or even a window box, but... just do it!

As you gain confidence and you see the results of your labors, you can expand and add a garden box where you can either mix several things that grow well together (please refer to the several articles on companion planting shared previously - see links below) or you can plant lots of just one thing in a box, but...just do it!

 

Photo: Sample garden boxes in a friend’s nursery

The boxes don't need to be all that deep or that big.  In fact, as I wrote earlier, you can grow a lot of food stuff in just a 4 x 4 space. 

I love planting in boxes because I seem to be able to plant more in a 4 x 4 box than I can in a 16 foot row; but whether in rows, boxes or containers, there is a lot of satisfaction in growing a few edibles for your family; the thing is to...just do it! 

Photo: Planter boxes in my friend’s nursery

 

 

If you don't have a lot of room for several growing boxes, use a combination of boxes, found or recycled items or an assortment of planting containers and set them wherever you have space that receives several hours of sun a day, and...just do it! 

Photo: Shallow boxes in our yard

In the past few months I have been sharing a series of articles on how to grow food in your own yard.  Small or large, there is always a place where you can tuck a few edibles among your foundation planting or even in your flower beds.  If you don't have a yard, but do have a deck or even a balcony that receive a few hours of sun a day...just do it! 

Photo: Tarragon in a pot – our garden

To find all of the articles I have shared on the Triscuit Home Farming Project, just click on the links below for easy home farming and gardening ideas. 

Remember, it can be just a few edibles tucked into your foundation planting or here and there around the yard...it can be a formal potager garden...or it can be pots on your deck or balcony...but the thing is to...

Just Do It!

 

To read the previous posts on this same topic, please click on the following links:

The Home Farming Project - Edible Landscapes

The Home Farming Project - Victory Gardens

The Home Farming Project - The Recycled Garden

The Home Farming Project - Lasagna Gardening

The Home Farming Project - Growing your own small garden bounty

The Home Farming Project - Share the Harvest

The Home Farming Project - Growing Herbs in Your Garden

The Home Farming Project - Straw Bale Gardening

The Home Farming Project - More on Organic Gardening

The Home Farming Project - 'Potager' Gardens

The Home Farming Project - How to keep birds from eating your seeds!!

The Home Farming Project - Easy Free Mulch

The Home Farming Project - Composting with more than grass and peelings...

The Home Farming Project - Companion Plantings 

The Home Farming Project - Companion Planting with Flowers

The Home Farming Project - Companion Planting with Herbs

The Home Farming Project - Planting a Salad Bowl 

The Home Farming Project - Please...DO Eat the Daisies

The Home Farming Project - Sustainable Garden or Yard Fencing

The Home Farming Project - 'Wintering' your Garden or Putting your garden to bed for the winter

 

The Home Garden Project - 'Wintering' your Garden or Putting your garden to bed for the winter - No. 20 in a series

“Wintering” Your Garden - putting your garden to bed for the winter

by Sonia R. Martinez on September 5, 2011

 

I am blessed by living in a part of the world where we can grow an edible garden all year long, but I know that there are many of you who live within well defined seasons and where growing edibles during part of fall, winter and even early spring is not an option. 

By doing as much as possible to 'winterize' your garden in the fall, it will make it that much easier to plant your new spring garden the next year.  The results will be outstanding! 

By following a few simple ideas, you can spend winter dreaming as you look through seed and plant catalogs and have the garden ready to plant at the first sign of spring. 

At the end of your growing season, dig up, chop and clear all weeds, vines and plants; gather leftover unharvested fruits or veggies that got too big or rotted or fell on the ground, any other garden debris and yes, even dead flowers and pile it all in the compost or mulching pile.  It will begin decomposing during winter and provide you with nutrients for the next garden. 

Photo: the end of the season’s tomatoes.  Cages will be taken up and stored under our house until we redo our tomato beds.  The brownish-beige spot you see on the far middle right is our mulch pile, where we dump all of our fallen leaves, dead branches and spoiled fruit and veggies.  Sort of a compost pile and mulch ‘in the works’ at the same time.

Photo: Remove all of the props you've used to support your plants and vines; trellises, tomato cages, wire frames, garden stakes and anything else you see laying on the ground.  You might even find a tool you thought lost!  Clean it all and make sure it is in good condition before storing to reuse in your next garden. 

Whether you plant in rows in the soil or in planter boxes, make sure to work up the soil by tilling or by hand with a spade or hoe and add nutrients at this time, such as lots of compost or even all of the fall leaves you rake from the yard.  This will discourage weeds from popping up. 

I have never understood people that rake or use a leaf blower to get rid of leaves in their yard.  It's like throwing away money...Leaves are plentiful and free organic material for the taking!  If you see a neighbor getting rid of their leaves, ask for them.  You can never have too much.  Scatter leaves at least 4 or 5 inches deep on your planting beds and let them just decompose or mix them all into the soil and let nature work its magic. 

Photo: All tools being gathered are placed on this ‘makeshift’ hanging rack tacked to the foundation underneath the house.  We will clean them and oil them all before using them again.  There is a small door built on the wooden slats covering under the house that gives access to storage for the bulkier items.

If winters are not too harsh in your area, planting a cover crop will protect and enrich the soil during the winter months and will also help by crowding out and discouraging weeds from coming up.  Cover crops suitable for your garden depend on where you live but clover and peas are good nitrogen fixers and can be chopped and tilled into the ground, adding yet more nutrients, in the early spring. 

Photo: All pots are emptied and washed.  The soil from the used pots iss dumped in the compost pile.  To store from season to season, they will be stored upside down to discourage critters from making nests in them.  Pots that are cracked or broken are saved to use the pieces in the bottom of other pots to help with drainage.

At the first sign of spring, it will be so much easier to either till the rows of decomposing leaves and nutrients into the soil or spade them all in your planting boxes and start planting as soon as all signs of frost are past. 

Bringing out all the clean props you stored last fall will be another time saver as all you will need to do is just place them where you need them. A little bit of work at the end of your growing year will ensure an easier and more productive garden on your next growing season! 

 

To read the previous posts on this same topic, please click on the following links:

The Home Farming Project - Edible Landscapes

The Home Farming Project - Victory Gardens

The Home Farming Project - The Recycled Garden

The Home Farming Project - Lasagna Gardening

The Home Farming Project - Growing your own small garden bounty

The Home Farming Project - Share the Harvest

The Home Farming Project - Growing Herbs in Your Garden

The Home Farming Project - Straw Bale Gardening

The Home Farming Project - More on Organic Gardening

The Home Farming Project - 'Potager' Gardens

The Home Farming Project - How to keep birds from eating your seeds!!

The Home Farming Project - Easy Free Mulch

The Home Farming Project - Composting with more than grass and peelings...

The Home Farming Project - Companion Plantings 

The Home Farming Project - Companion Planting with Flowers

The Home Farming Project - Companion Planting with Herbs

The Home Farming Project - Planting a Salad Bowl 

The Home Farming Project - Please...DO Eat the Daisies

The Home Farming Project - Sustainable Garden or Yard Fencing