in Normally, when the urge to do crafts hits, I try to wait a day. It might go away. Unless you have a really well-stocked crafts area, it's going to require a trip to Ben Franklin or WalMart. 

I came across a couple of sweet teacups at a yard sale, and just couldn't leave them be. I do not need any more teacups.  However, leaving them there seemed wrong. I had a recollection of an 80's fad where "teacup bouquets" were all the rage. I loved those things and thought well, there you go. 

Making them did, of course, require the purchase of floral foam and floral tape, both of which I found at Ben Franklin in Hilo. WalMart did not have the kind that holds water, and you need that for this craft, unless you want to use silk flowers.

 Cut a chunk of the floral foam and put it into the teacup. Anchor it with floral tape. Then, find something to poke the foam with -- I found that a bamboo skewer was perfect.  A small straw would work, too. Cut some flowers and fauna, and you're all set. Keep scissors or snips handy to trim as you go. Get the foam wet, and start poking. Stick a flower in a hole. Deliver to a good friend.

Today marks both Boys' Day and Cinco de Mayo! I am enjoying all of the flying fish around town. Tonight, we will be eating Carnitas. I like the recipe from Chevy's restaurant, which you can find here. There are a lot of steps to it, but it is well-worth the effort. My pal Anne gave me the cookbook years ago and it is one of my favorites. And so is she.

Speaking of Mexican food, I also tried a "Taco Pizza" the other night and it's one of my new favorite things.  Cheers to LivingWellMom.com for the recipe.  I did make a substitution - kalua pork for the hamburger.  When in Rome, y'know.  I was skeptical about making it ahead of time, because I have a phobia about soggy things. However, I wrapped up the leftovers, and we ate them the next afternoon. They were great! This was especially good news for all you people who need to take potluck stuff to work. My avocados weren't ripe yet, but those would be a good addition, too. Photo below.

If you get a chance, check out the 10x10x10 2019 Artist Challenge happening May 3 - 30 at the Wailoa Center in Hilo. It's sort of a "Chopped" for artists and it's amazing what they came up with. (If I were in it, I'd still be standing there at the door, wondering what I could do with chopsticks, crayons, plastic, chicken wire . . . ) Slideshow below.  Fun exhibit. Support your local artists!

Well, hello! I've decided to pick up this blog again. I got busy with a lot of projects and had some writing goals, which I achieved -- but discovered I missed regular blogging. So, here I am, and I hope this finds you well.

That brings us to . . . mushrooms. Bet you didn't see that segue coming.

I recently bought the Back to the Roots Organic Mushroom Farm kit, thinking that hey, maybe when I grow up, I would become a mushroom farmer.  It's good to try these ideas out before committing.  They sell all sorts of fun stuff, like herbs, veggies, tomatoes, and (new) hemp.

Although the instructions are pretty darn idiot-proof, I had Mr. L prep the box, just because I was worried I'd screw something up. Basically, you prep, soak, set up the box in a bright spot, and spritz it regularly.  Sadly, time-lapse photography is beyond my abilities, so I made you a slideshow, below.

Within two weeks, I had huge mushroom caps. It was very rewarding experience for me, as my gardening tends to be a little hit-or-miss.

Back to the Roots Oyster Mushroom Greens
Serves 4

6 baby bok choy, washed, dried, and trimmed
1 harvest of Back to the Roots Oyster Mushrooms caps (roughly, two cups), washed, dried, and coarsely chopped
1 clove of garlic, chopped
1/2 tsp. red pepper flakes
1/2 tsp. sea salt
2 T. olive oil

Heat olive oil and add garlic; saute'. Add the baby bok choy and mushrooms and stir-fry until tender. Sprinkle with sea salt and red pepper flakes. Serve immediately. 
Make it a main dish: Add two cups of diced tofu or cooked chicken breast.

Now that harvest time is over, I get to flip the box over and use the other side, for a second harvest. How cool is that?

I'm pretty excited about this.  Have you heard of the Little Free Library movement?  I had been reading about them for a while, thinking what a neat idea. Lo and behold, look what is now on Ponahawai Street (not far from Kapiolani)!  I made my first donation today, and borrowed one to read at home.  I don't know if this one is officially registered, but it's just . . . neat. Yes, I know the library is not far away, and free, but as Mr. L pointed out, they get kinda pissy if you're late returning your books.

And now, to address the "What We're Eating" segment.  About a month and a half ago, Mr. L and I came upon a brand-new pressure cooker at a garage sale.  I decided to try it out, despite my fears, for $8.  (As it turns out, a lot of people own them, and in fear, have never used them.)  Mine is a Presto brand, and I love it.  I'm planning a larger post for later with my favorite recipes.  

Sunday:  Pressure-cooker Ribs with Barbeque sauce, Red Potatoes, fresh Corn on the Cob and Mr. L''s homemade Strawberry Frozen Yogurt for dessert.  I love summer.
Monday:  Chicken drumsticks, Homemade Macaroni and Cheese, and Baby Bok Choy
Tuesday:  Grilled Salmon, Rice, and Broccoli
Wednesday:  Turkey Chili in Avocado Halves
Thursday:  Homemade Spaghetti Sauce (pressure cooker) over Spaghetti; Garlic Bread, and Salad
Friday:  Don's Grill!

Have a wonderful week. I hope you get to check out a book.

Never know what you're going to see in Hilo, but I've learned to keep my phone with me so that I can snap pictures.  Elvis might show up.

Ingenious way of keeping the Hilo rain out of your cart.

This jungle-fowl rooster has taken over the parking lot at work.  

Ever wonder why I call my husband, "Mr. Logistical"?  Exhibit A, right here.  This is our Saturday garage sale map.  A second sheet had the sales arranged by opening times.  I cracked up, but man, we did find some treasure.

Gecko-passenger.  At one point, he was hanging on by one sticky leg while we barreled down Kaumana.

Happy Mother's Day, by the way.  Mr. L is cooking tonight.  Yay!  Here is what we're eating for the rest of the week:
Sunday:  Grilled Teri Pork Skewers; Cold Rice Salad; Zucchini; German Chocolate Cake
​Monday:  Spiced Carrot and Lemongrass Soup; Rolls
Tuesday:  Barbequed Chicken with Pineapple BBQ Sauce; Mashed Potatoes; Salad
Wednesday:  Mediterranean Summer Salad with Grilled Sausages
Thursday:  Coconut Shrimp, Broccoli, and Rice
Friday:  Leftover Baked Spaghetti; Salad
Saturday:  Pizza; Salad

Have a great week, everyone!  - C. Ironing

Isn't it fun when you find really neat things in unexpected places?

Mr. L suggested we go garage sale-ing yesterday, and that sounded fun to me.  The first few places were just okay, but then we hit gold.  The address listed was 34 Rainbow Drive.  I couldn't think of where that could be -- there aren't any residences on that road.  34 Rainbow turned out to be the old Hilo Memorial Hospital, now home of Hilo Adult Day Care.  Sure enough, they were holding a rummage sale.  

Mr. L found a kindred spirit and they went digging through CD's; I found my attention to diverted to something else:  Art.  

Many pieces were multi-media, but there were also watercolors I loved, fabric hangings, and art "made from stuff people donate," explained staff member Maile, who was kind enough to give us a tour.

I was particularly taken with the abstract (top row, middle) and the flowers (middle row, right).  Think about it -- this organization services elders and challenged adults.  I imagined older folks, or those with dementia, who, during their hardworking lifetimes, may have never even picked up a paint brush or had time for art.  I look at some of this work and think, wow,  there was an artist inside this person for years, and no one knew until art time at adult day care.  Quite impressive and amazing, isn't it?  Maile said that they do have art shows occasionally; I will watch for one.  

The Hilo Adult Day Center will be moving out of the old hospital to a new facility near Komohana and Mohouli. I am sure they'll be delighted with a modern building, but I love the bones of the old hospital.  I'll include some pictures of its beautiful architecture below.

Before I go into the "What We're Eating" section, Mr. L suggested I mention the reason for my sporadic Cruel Ironing blogging.  I'm just writing my head off elsewhere:  www.wisebread.com and www.bigislandnow.com.  I hope you'll join me over there for more food writing.

Here is our menu for the week ahead:

Sunday:  Taco Macaroni Casserole; Salad
Monday:  Vietnamese Coconut Lemongrass Chicken; Rice; 
Tuesday:  Shredded Turkey Tacos with Potatoes and Cheese; Salsa
Wednesday:  Pork Chops with Pineapple BBQ Sauce; Twice-Baked Potatoes, Mixed Vegetables
Thursday:  Meatballs in Alfredo Sauce over Angel Hair Pasta; Salad with Fresh Croutons
Friday: Pizza Pinwheels; Salad
Saturday:  Rotisserie Chicken; Zucchini; Rice

Below:  More art and architecture photos. Have a wonderful week!  -C. Ironing