Spring is in full bloom now. The yellowbells have finished blooming but the azaleas are really putting on a show now! The trees are leafing out and the pollen count is through the roof. Here are some photos from around the yard:
Spring is graduation time and I recently had a request for the University of Hawaii logo to be stitched as a gift for a graduate. Here is the chart I came up with:
Download the free chart here.
Finally, I've finished the complimentary chart for Spring!
I promised another recipe. This one is not a Hawaiian dish but it is perfect for Easter. The recipe is from The Silver Palate Cookbook but I change it a bit. Rather than using cooked pureed carrots, I use finely grated raw carrots. This makes a big cake but you can cut the recipe in half if you don't have a crowd to help you eat it. It's delicious!
3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups grated carrots
3/4 cups crushed pineapple (the original recipe calls for drained pineapple; I add the juice, too)
Cream-Cheese Frosting (recipe follows)
Preheat oven to 350 degrees. Grease two 9-inch layer cake pans lined with wax paper. (I use a 9" x 13" cake pan and don't line it with wax paper.)
Sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple (and juice).
Pour batter into prepared pans. Set on the middle rack of the oven and bake for 30-35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean. (A cake baked in a 9" x 13" pan will take longer to cook. Just keep checking it.)
Cool on a cake rack for 3 hours or until completely cooled. Fill cake and frost sides with cream-cheese frosting.
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons sweet butter, at room temperature
3 cups confectioners sugar
1 teaspoon vanilla extract
juice of 1/2 lemon (optional, I leave out)
Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioners sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice, if you use it.
BTW, I have finally finished the sampler for the Big Island. I had hoped to have it to the printer ages ago but better late than never. It should be available before the end of this month. I'll keep you posted!
Well, believe it or not, spring is almost here. The weather is warming up, the daffodils and snowdrops and yellowbells are all blooming. The hoppy toads and bugs are coming out. It's hard to stay inside and work on cross stitch. I actually spent all day outside yesterday pulling weeds, spreading mulch and other spring-cleaning yard chores. As much as I love to cross stitch, if I could only do one thing, it would be to work in the yard and the garden. There's just something so satisfying about digging in the dirt. But work must be done . . .
I am nearly finished with the Big Island Sampler. It should be going to the printer the first of next week. I will be working on the Hula Halau Sampler and Maui Sampler among other designs soon.
Recently I read a very interesting article in Archaeology magazine written by Samir S. Patel, the deputy editor of the magazine. In August 1908, in Cheyenne, Wyoming, some of the best riding and roping champions of both North and South America came together to compete. Among them were three dark-skinned cowboys who were initially mocked by other competitors. But at the end of the competition, Ikua Purdy, Archie Ka'au'a and Jack Low finished first, third and sixth. Purdy was recognized as the champion steer roper of the world. Of course, these three were some of the original paniolos who earned their spurs working wild cattle on the difficult terrain of a dormant volcano: Mauna Kea.
Patel's Letter From Hawaii is a fascinating insight into the evolution of the Hawaiian paniolo. Patel writes, "The paniolo folk tradition evolved over decades, entwining European, Hispanic, and Asian influences with Hawaiian roots. Archaeologist and anthropologists have a term for the creation of a new cultural identity: ethnogenesis." Peter Mills, an archaeologist at the University of Hawaii in Hilo, says, "I think it's one of the best examples of ethnogenesis." This article appears in the January/Februay 2016 issue of Archaeology magazine and I highly recommend it as a fascinating look into a unique aspect of Hawaiian cultural history. You can access the article at http://www.archaeology.org/issues/203-1601/letter-from/3970-letter-from-hawaii-cowboys_
These images are from The Paniolo Preservation website. It is well worth a visit at http://www.paniolopreservation.org/.
Upcoming events in Hawaii for March 2016:
Lucky to be in Hawaii Festival, March 5, 2016 @ 4:00 pm - 10:00 pm
22nd Annual Honolulu Festival, March 11, 2016 - March 13, 2016
The Kona Brewers Festival, the Big Island, March 12, 2016
Na Mele Aloha – Ano Ai Ke Aloha, March 12, 2016 @ 5:30 pm - 8:00 pm
Prince Kuhio Celebration Kauai, March 25, 2016 @ 8:00 am - March 27, 2016 @ 5:00 pm
2016 Merrie Monarch Festival, the Big Island, March 27, 2016 - April 2, 2016
And finally, my next blog post will feature another Hawaiian recipe and a free chart for Spring/Easter. As always, Happy Stitching!
Just call me Fran
So glad to finally have a website. Life is good.