| 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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