It's Fall in Hawaii

Paintings are collecting on the cabinets

Lilikoi Butter

This Christmas I made Lilikoi Butter for Christmas gifts.

We had a vine take over a Mac Nut tree on our upper lot.

You could see it just below the Bamboo Grove but getting to it was quite a feat.

It took some men with big knives to hack a path for me to get to it.

And then, as luck would have it, the pigs beat me to all the ripe ones.

So I made a Facebook plea.

My friend, Cory, came to the rescue- boy, did she ever have a bounty!

I filled a big bag and STILL she had an overload left.

My mentor from Church, Merry Ann (born on Christmas), helped me make the butter.

It is sooooo delicious!

Labor of Love Minestrone...

Here you go, True! This one's for you!

Ingredients
3 tbsp olive oil
1 large onion, finely chopped
1 tbsp tomato paste
1 lb ripe plum tomatoes, chopped into chunks
2 zucchini, chopped into cubes
2 yellow squash, chopped into cubes
3 new potatoes, diced
2 garlic cloves, crushed
5 cups chicken stock
4 tbsp shredded fresh Basil
2/3 cup grated Parmesan cheese
salt & freshly ground pepper

DIRECTIONS
Once you start having contractions, go to the farmer's market (or nearest equivalent) and begin shopping for the freshest yummiest looking veggis. Go home and chop, chop, chop- stay on your feet!
Throw everything into your crockpot, except for the Parmesan cheese.
Leave the Parmesan in the fridge until you come home.
Set your crock pot to lowest setting.
Go to the hospital.
Give birth to beautiful child.
Return home and enjoy your hearty soup with the grated Parmesan on top & some crusty French bread to sponge up every last drop.
Then sleep, sleep, sleep... every two hours ;)

The most heavenly pumpkin bread of all time...

One of my Art College Mentors used to bring her wonderful pumpkin bread mini loaves to the Westmont Art Center in the Fall and it would be such a lovely breakfast- I have carried on the tradition of making this bread every 1st of October (along with my old college roommate Julia). This recipe creates an army supply that usually lasts most of the month with plenty to spare. perfect paired with hot chai tea on a crisp Autumn morning.

Priscilla Fossek's Pumpkin Bread

6 cups cooked pumpkin, mashed
9 cups sugar (evaporated cane juice is healthier... we think)
3 cups oil
12 eggs
9 teaspoons cinnamon
5 teaspoons nutmeg
2 cups water
11 cups flour
6 teaspoons baking soda
4.5 teaspoons salt

here is where I personally alter the original recipe... the original calls for
3 cups chopped nuts
but I prefer
2 cups dried cherries
1 cups chopped up dark Dove chocolates

Combine dry ingredients and set aside.
In a large bowl mix sugar, oil, eggs, water, and pumpkin. Gradually add dry ingredients to this mixture.
Add nuts and 1 cup of raisins (notice she didn't list those raisins in the ingredients... afterthougt?)
Or ignore Priscilla & make it a Star special by adding CHERRIES & CHOCOLATE!
Bake in an assortment of cake and bread pans at 350 degrees until toothepick comes out clean.
The times will vary depending on the size of the pan.

Yeah & if that doesn't drive you nuts, I have personally averaged For mini bread loaves to be around 25-30 minutes. Mini muffins are more like 15-18 minutes.

Happy Baking!

PS if there was another recipe you wanted leave a comment and ask me cuz I forgot what other recipes you asked for- sorry!

Eating from the Land

Turnips, watermelon radishes, sno peas, tomatoes & green bean stir fry from our kitchen garden.
Fish fresh from the sea.
These are the things that make our lads big and strong!

(have you ever seen a 4 yr old with muscles liek these?)

Garden in Bloom

I am loving all these flowers!