Has it been THAT long?

And the answer is? Yes, no, and maybe.


So, what's been happening? More pictures than words, anyway...


Making samples for a class I am teaching at the Airpot Sewing Center on June 30th. Finishing up four-dozen bucket hats for Designing Wahine in Makawao. Revised SHAG (yet again!) Coming to conclusions regarding the manufacture and distribution of my sorbet(s). Answered an email that I didn't read properly, and I am sure the reply was viewed as being quite bizarre. Hopefully going to finish the new group I am designing for Fall quilt market in Houston. Getting ready for my trip east mid-June... hopefully going to go and see DARK SHADOWS this week... and the list goes on. 


I'm not attending Spring market in KC this weekend - staying here and holding down the fort, so to speak, but I'll relay anything interesting as it happens - specifically the reaction to the next group of colors for Mirror Ball Dot!


Best,


Mark

 You looking at me? Are YOU looking at me?

 You lift your right leg up...

 Chocolate-Kona Coffee Ice Cream, Burnt Sugar and Cinnamon Ice Cream

Homemade Chocolate Sauce

Small Apple Bananas

A squash gifted to my by my friends Megan and Mikel - I wonder what it will end up cooking up as...

A lovely evening about a week ago - these photo do NOT do it justice!

 The first pineapple from the property - wasn't the sweetest but it was the best as it was our own!

 The four-dozen children's bucket hats tagged and ready to be delivered 

to Designing Wahine, Makawao, Maui, HI.

 Buddha's Hand update - the flowers - all almost ready to burst and again, the fruit is the center of the flower - as they say here in Hawai'ian pigeon - the flowers are choke (many)

03/05-12 Week in Review

Another week... another...?

Well, more progress... the pineapple is beginning to take shape (see how it's beginning to "crown" on top, and how the purple flowers are more visible...?) This is the 3rd week of photos, and the 4th week since the bud started to appear; at this rate it's going to be several months before a fully-grown, ripe and mature pineapple develops. That's okay -- I'm patient!

Whilst preparing the meal below, I was readying the hibachi. There was all this peeping close by. I looked around to discover a hen and her brood. She would scratch in the dirt - then peck - and the chicks would scramble eagerly to the exposed patch of earth to mimic their mother.

Very cute and entertaining until it started to downpour! Then they took cover in the bushes.

With the rain came a drop in temperature and it was nice to have a blaze of charcoal heating the cast iron grill. When finished, this is what I had prepared...

Hibachi Kona Coffee-and-Spice Rubbed Sirloin Steak

Grilled Scallions and Maui Gold Pineapple Wedge

Dry-Sauteed Blackened Green Beans, Toasted "Rough Chopped" Skin-on Almonds,

Blood Orange Segments

Hawaiian Black Lava Sea Salt

Fresh Raspberry-Ruby Red Grapefruit-Hawaiian Honey Sorbet

Meyer Lemon "Cup"