Frances L. Johnson Designs​
​Hawaiian Designs for Counted Cross Stitch
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New charts at the printer now and available later this week!

9/22/2015

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Kauai Sampler, Oahu Sampler, Diamond Head Postcard and U.S.S. Arizona Memorial Postcard are at the printer now and will be available later this week. In the meantime, I am busy at work finishing the Hawaiian Alphabet. Thanks to all of you who responded to my query regarding the mahina (moon) design and I hope you will be pleased to know that I will include both the full and the crescent moons in the one chart. I am also trying to get together some cards with Hawaiian Christmas themes. I hope to have those ready in October so there will be time to stitch them up before the holidays.


The weather has cooled off here though we still haven't had any rain. I pulled a few (of about a million weeds) in my poor neglected garden and the ground is just bone dry. I'm not planning on a fall garden as there's no point if there isn't going to be any rain. But I sure am going to miss the fresh-picked lettuce, spinach, kale and collards. But there are plenty of farmers' markets nearby.


Here's another soup recipe perfect for cooler days. This one is rich and luscious and is a recipe from Sam Choy's cookbook: Sam Choy's Cuisine Hawaii. Enjoy!


Tahitian Crabmeat Soup


2 cups diced onion
1/4 cup butter
2 TBSPs flour
2 cups heavy cream
1-1/2 cups chicken stock
2 cups coconut milk
2 cups frozen chopped spinach, or 3 cups chopped fresh spinach, washed and stemmed
1-1/2 cups crabmeat
salt and white pepper, to taste


In a large saucepan, saute onion in butter until translucent. Stir in flour and blend well. Add heavy cream and chicken stock; simmer for 5 minutes, stirring frequently. Stir in coconut milk, spinach and crabmeat. Cook for 3 minutes, stirring frequently. Season to taste with salt and white pepper.


Serves 8.
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Which do you like better?

9/14/2015

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I am trying to finish the Hawaiian Alphabet and I have two versions of mahina (moon) for the letter M. Which one do you like best?
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Fall is nearly here!

9/14/2015

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Finally we had a little rain and the temperatures have dropped - upper 40s this morning with a high today to be in the mid 70s. No complaints here. However, I seriously don't know where the time goes. Sorry for not posting for awhile. I spent some time catching up with bookkeeping and housecleaning. I've had to find some activities that don't require so much use of my right hand. Stitching for hours and days on end leads to a flare-up of carpal tunnel issues so I've taken a little break. But don't worry, U.S.S. Arizona Memorial and Diamond Head postcards and Oahu and Kauai Samplers will be going to the printer this week! Preview them on the Coming Soon! page.

One of the things I really like about cooler weather is it's the perfect time for a hot bowl of soup so here is a recipe for Portuguese Bean Soup, an Island favorite:


This recipe if the one featured at the annual Punahou Carnival.
INGREDIENTS
  • 1 -2lb ham hocks or 1 -2 lb ham bone
  • 2(15 ounce) cans kidney beans, drained and rinsed
  • 2large potatoes, cubed
  • 3large carrots, diced
  • 1medium onion, chopped
  • 1(16 ounce) can crushed tomatoes
  • 1(16 ounce) can tomato sauce
  • 1lb linguica sausage, cubed
  • 1cup elbow macaroni, uncooked
  • 2garlic cloves, minced
  • 1tablespoon sugar
  • 1teaspoon salt
  • 1⁄2teaspoon pepper
  • 1medium head of cabbage, cubed

DIRECTIONS
  1. Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
  2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
  3. Simmer for 1 - 2 hours, stirring frequently.
  4. If too thick, add a little water.
  5. Add the cabbage, cook another hour until tender.
  6. Add more salt and pepper if needed.


This soup can also be made with Portuguese sausage (linguica) or kielbasa instead of the ham and is equally ono (delicious)!
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    Just call me Fran

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Copyright Frances L. Johnson Designs 2015
Scenic photographs by Donald Michael 2010