Today’s Adventure

Quick and short post from West Oahu–Makua beach to Kaena point and back. Beautiful day, breezy, big surf, and great company as always.

Checking out the tidal pools or maybe getting a great shot of the ocean

Makua tidal pools

Natural Arch on the way to Kaena Point

Monk seal checking me out @Kaena Point

On way back

One of the many tidal pools on the trail

 

Beautiful Waianae Range–lush and green

Be careful what you ask for

Haha! I wrote I that I wanted to make mango jam and banana bread but I either missed the season or all my frozen bananas were all gone. Now I have a bunch of mangos and bananas waiting for me to do some thing with.

My girlfriend read my post and asked her friend that has a mango farm is she had any more mangoes left and look what I got. There were two people in my house that were so happy to see these. They couldn’t wait to eat one.

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Mangoes to eat

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A boxes of mangoes to jam

And maybe some mango sweet with the rest of the mangoes.

Then a family friend came by to share some bananas that she got.

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Bag of Williams Banana waiting to be made into something

May try batch of monkey butter with the bananas.

Well, I’ll be busy in this coming week. Pray to the weather gods for cool dry weather for jamming and baking.

NJ Sharing Network 5k Celebration of Life

I forgot to post pictures from Team Cheery Oats walk in NJ Sharing network 5k Celebration of Life on June 3. Our team raised $1230. Thanks so much for all the support and the generous contributions. The original Cheery Oat would be proud of use.

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L to R: Kate, Chris, Teddy, me, Steve, Amelia and Alia

Team Cheery Oats were seven strong on that Sunday morning. It was a coolish morning perfect for a 5k through the town of New Providence, NJ. Our t-shirts looked as goofy as I hoped it looked.

Made some sweets for take away gift for my team members. Butterscotch Oatmeal cookies and blondies with chocolate and white chocolate chips. I only got the blondies right out of the oven. Hope they like them.

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Recipe Testing: Quiche for Kate

Kate came over to the house to help me paint in my quest to get my house ready for sale. In return, I made her lunch of caramelized onion and broccoli quiche.

This was a fast and dirty quiche. Started late (as usually). Frozen crust, shredded swiss and gruyere from Trader Joe’s, little bit shredded havarti, broccoli caramelized onions and shallots, . I blended my two favorite quiche recipes to come up with Kate’s quiche.

Add the caramelized onions/shallots to the par-baked crust, broccoli on top, then cheese. Finally add the custard to the filling. Custard has milk with dash of heavy cream, eggs, pepper and masala wine. Then finally top with some grated parmesan. Baked for a 1/2 hour @ 375° or till crust golden brown and slightly brown on top. I think it could have use a little more time. Just a little loose but the taste was good. Maybe it was the havarti, hmmm. Love caramelized onion, you can add more for a more onion-y flavor. It makes everything taste yummy. And the broccoli had a slight bit to it not too mushy.

Quiche for Kate

I combined my two favorite quiche recipes to make this one–Smitten Kitchen’s Leek and Mushroom Quiche and One Perfect Bite’s Zucchini and Caramelized Onion Tart. Both great recipes but as usual, I didn’t have all the ingredients.

INGREDIENTS

Frozen pie crust (I used TJ’s)

Preheat your oven to 400º Place your crust in your pie pan and crimp edges (if needed). Put it back into the refrigerator to rest.  Let it rest for at least 20 minutes. Take out the crust, prick the the crust with a fork. Add parchment paper and pie weights (I use a lentils) to the pie. Put the crust in for 15–20 minutes. Edges looks slightly brown. Take the parchment paper and pie weights off and put the pie back in the oven for 2–3 minutes. Cool slightly. Turn down the oven to 375º.

Caramelized onions
2 t olive oil
1 small onion and 1 shallot, sliced thin
salt

Add olive oil to hot pan on medium low.  Add the onions/shallots and salt to taste to the pan. Stir the onion/shallots every once in while (keep an eye out that it doesn’t burn). Slowly onions/shallots will soften and turn brown. Take it out of the pan and cool slightly
1 1/2 c of chopped broccoli, chopped small to fit in pie crust
1/2 c shredded cheese (I used Swiss/Gruyere mix from TJ and some havarti that I had)
1 1/4 c whole milk
1/4 c of heavy cream
3 eggs
splash of masala wine
pepper
grated Parmesan cheese

 

Mix together milk, heavy cream, eggs, masala wine, and pepper (to taste). Layer the onions to the crust, starting with onions, then broccoli ending with cheese. Pour in the milk/egg mixture to the crust. Add grated Parmesan (to taste) to the top. Bake quiche for 25–30 minutes or till top is browned and doesn’t jiggle.

Hope you like it. Enjoy!

The Big Yellow Beast

The Big Yellow Beast aka the giant weight machine has gone to a new home. Who knew it would take so long to find a new owner.

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It took C’s Dad and me a half day with no instruction just a printout of what it should look like from the company’s website. It was like a jigsaw puzzle. Here’s the post of the it being set up.

This time it only took 2 guys about 1/2 hour figure out what to take apart and move it of of the space. I was able to also find a home for fig tree #2, my girlfriend, sister of the new owner of the Big Yellow Beast. Now I have half empty garage that I need to find a home for a thread mill, gardening tools and all the miscellaneous that still resides there. Not too bad.

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Donation boxes filling up the space the Big Yellow Beast stood

In the meantime, I wanted to share a recipe with you. I thought I’d random post about my new adventure and post a recipe at the same time. This way I can start filling my recipe page.

Tanaka Bars

It’s kind of a blondie, an old family recipe, Tanaka Bars. Not sure what the back story is I’m assuming the recipe is from Mrs Tanaka, but I don’t know who she is or I just don’t remember. Been making since we have been baking at my parent’s house. It was part of the Christmas cookie line up.

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This were a little well done but still had a great taste.


Tanaka Bar

1/4c butter, melted

1c brown sugar

1 egg

1t vanilla

1c flour

1t baking powder

1/4t salt

3/4c chocolate chips (I like bittersweet)

3/4c chopped nuts (I use walnuts)

 

Pre heat oven to 350º. Combine sugar, egg, and vanilla to warm melted butter, beat till fluffy. Shift dry ingredients. Add to the sugar butter mixture. Mix to just come together, don’t over mix. Fold in chocolate chips and nuts. Spread mixture evenly into a 8″ or 9″ square pan, greased•. Bake for 30 minutes, golden brown or when knife comes out clean. Cut into while still warm.

• I line my pan with a sheet of parchment paper so it comes out of the pan easier and it easer cut up into the squares.

Now back to the house. sigh . . . .