Hui Lei The Official Magazine of the Hui `O Na Wahine

Sharing the Aloha Spirit October 2014

2014-2015 Hui `O Na Wahine

Executive Board

President: Shawna Hall

1st Vice President: Michelle Jimenez

2nd Vice President: Lexly Bledose

Treasurer: Wendy Wright

Secretary: Debbie Gillum

Parliamentarian: Kat Fresh

Governing Board

Activities/Hospitality: Sarah Nord

Advertising: Vacant

Community Outreach Liaison: Kathy Fox

Decorations: Jessica Dean

Historian: Vacant

Hui Lei Editor: Chantay Burleson

Membership: Natalia Bryan

Property: vacant

Publicity: Katherine Collins

Reservations: Traci LaRosa

Scholarship: Laura Musico

Social Media: Robin Atwell

Vendors: Andrea Barreiro

Ways and Means: Vacant

Welfare: Tammie Droppleman

Honorary Board Members

Honorary President: Kathleen Flynn

Honorary Vice President: Leah Jones

Are you interested in being part of the Hui board? We have several vacant positions!

For more information contact Shawna Hall

huipresident@gmail.com

Happy Fall!

I hope everyone enjoyed our first luncheon, met some new people, and loved the friendly competition throughout our Game

Time theme. I want to thank everyone who dressed up in such wonderful and creative costumes. Nothing makes me happier

than looking around the room and seeing people in fabulous costumes, which is also why I joined the spouses club in the first

place. I feel a little silly admitting this, but I did not know spouses clubs existed before my husband and I moved here two years

ago. While I was still living it up in the hotel, a fellow hotel friend invited me to attend my first luncheon. I believe I laughed and

said something to the effect of, “Schofield has a spouses club? Why?” Fast forward a few days, and I walk into the Nehelani,

dressed in slacks and a blouse not knowing what to expect. I surely did not expect all the costumes, so I was immediately

hooked!

Another guilty admission, I joined the board a few months later as the vendor chair, and that is when I found out about our

Thrift Shop and our monthly community outreach projects. I never noticed people donating items, and I did not know we had a

Thrift Shop. I also didn't know that the Hui donated thousands of dollars in welfare grants and scholarships each year-

$100,000 last year alone. I am admitting all this foolishness because I do not want anyone else to be ignorant to all the wonder-

ful accomplishments this club has made for this community. In addition to our monthly outreach donations, we volunteer our

time in the community, we volunteer at our Thrift Shop, and we use the revenue from the Thrift Shop to help military children

attend school and supplement military programming through our welfare grants. I am so proud to be a part of such an amazing

group of spouses who do so much for their community, so thank you for all you do to make the Hui what it is today.

I look forward to seeing everyone at our Chopped luncheon and throughout the month at our sub-clubs. So far I have eaten with Broke Da Mouth and hiked the Koko Head Arch with the Adventure Club. I had so much fun at both events and met new

people each time. I will be attending my first Babbling Bookends group next week, which I have been looking forward to for months. I pinch myself sometimes when I think about all the opportunities we have on this island to participate in local culture, soak up the sun on hikes and beach adventures, and connect with military spouses through this club. Do not be shy or hesitate

to put yourself out there. I went from not knowing spouses clubs existed to being given the privilege of being the president of this club, so join a new sub-club, volunteer for an event, or swing by the Thrift Shop. We are all here to support one another in this crazy life!

Shawna Hall Hui President

The Hui chooses a community outreach partnership each month to help assist with military programs. Our first out-

reach project was to help stock the shelves for the Armed Services YMCA’s, Parent Participation Preschool. I am proud

to say, we raised a table full of supplies during our luncheon that will be put to great use for our military children and

their parents. Many thanks to everyone who brought in a donation!

This month we will be focusing on Friends of Tripler. They are a non-profit organization dedicated to providing friend-

ship, hospitality and support, and enhancing the mission of Tripler Army Medical Center. We look forward to being

able to help provide them with materials to make it possible to reach their goals. The full list of requested donations

can be found in the Lei and on our website, so be sure to see what is needed. As always, a donation earns you an extra

opportunity ticket as well.

I look forward to seeing everyone at our Chopped luncheon on October 21. Be sure to bring your cooking skills, or grab a friend to help if you require assistance in that department.

Michelle Jimenz

First Vice President

The Thrift Shop is hiring a new manager!!

Applications may be picked up at the Thrift

Shop or download from the Hui website.

www.Schofieldspousesclub.com

Aloha again to all of you beautiful ladies! I hope y’all had as much fun at the September luncheon as I did! I was so excited to see so many new and old faces!

Well, I hope you are ready for some more fun and games at our October Chopped luncheon! If you have skills in

the kitchen, then you don’t want to miss out this month! If you aren’t so food savvy, that’s okay too; be sure to

bring a friend to help out. ;-) Don’t forget to bring your favorite recipe to be published in our very own Hui

cookbook.

I look forward to seeing all of you on October 21!

XOXO Lexly 2nd Vice President

From the Hui Board Kitchen to Yours

Rice Pudding

Submitted by: Kathy Fox

1 cup rice with enough water to cover

¼ of a gallon of whole milk (approx 1 quart)

½ can evaporated milk

½ can condensed milk

1 teaspoon butter

Salt to taste

Sugar to taste

6 cloves or lime peel

Cook rice with water and cloves until water is absorbed

and rice is tender, stirring occasionally. Add all other in-

gredients. Cook at medium to low temperature for one

hour or until a little thick. Enjoy.

Oven-Roasted Kalua Pig

Submitted by: Debbie Gillum

Ingredients:

• Pork Butt (shoulder) – approximately 4-5 lbs. (no larger than what will fit on pan on

a rack in the oven you’re using)

• Liquid Smoke – approximately 1-2 tbsp.

• Hawaiian Salt – approximately 2.5-3 tbsp.

• Ti Leaves – 5 large leaves (enough to completely wrap and cover the pork butt)

Equipment and materials:

• Tin Foil, preferably the heavy gauge stuff

• Roasting pan with rack (whatever size fits in the oven you’re using)

• 2 forks

• Zip-Loc freezer bags to store surplus Kalua Pig in freezer (no need if you plan to eat

all of it within the next 3 or 4 days)

Directions:

1. Preheat oven to 350 degrees. Rub liquid smoke and salt into the skin of the pork. You can also make several slashes along the surface of the pork butt and rub the liq-

uid smoke and salt into the slashes.

2. If you're using the Ti leaves, place about 4 leaves (minus the ribs) on a piece of tin foil. Place pork on leaves and then wrap them around the pork. Cover with remain-ing leaves in the opposite direction until the pork is completely wrapped. Try to

make a watertight seal.

3. Place pork into a large roasting pan. Fill with 2 inches of water and cover pan tightly with foil. Bake at 350 degrees for one hour. Reduce heat to 325 degrees and cook for another 3-3 1/2 hours or until internal temperature is 145 degrees F. Re-move from oven and cool enough that you can safely shred the meat using 2 forks.

Remove unwanted sections of fat and discard.

From the Hui Board Kitchen to Yours

Antipasti Bites

Submitted by: Michelle Jimenez

Ingredients:

24 slices of hard or genoa salami

1c marinated artichoke hearts, chopped fine

1/2c roasted red peppers, chopped fine

4oz fresh mozzarella, cut into small cubes

1/4c fresh basil, chopped

Instructions:

1. press one salami slice down into a regular sized muffin

cup in a muffin tin

2. bake at 400 degrees for approx. 10mins until salami is

crisp

3. transfer to a plate to cool

4. mix all other ingredients together and spoon into cups

to serve

Kahlua Chocolate Cake

Submitted by: Tammie Droppleman

Preheat oven to 350 degrees

1/3 cup vegetable oil

1/3 cup Kahlua

½ pkg. chocolate chips

1 pkg. chocolate fudge cake mix

16 ounces sour cream

1 Tbs. vanilla

2 eggs

1 small pkg. instant vanilla pudding mix

Beat all ingredients together with mixer for 3 minutes. Pour into a

greased and floured Bundt pan. Bake for 55 minutes at 350 de-

grees or until toothpick comes out clean. When cooled slightly, re-

lease from pan and let cool completely. Frost when cool.

Frosting:

½ pkg. chocolate chips

1 stick butter

1 Tbs. light Karo Syrup

Melt chocolate chips and butter over double boiler, remove from

heat and add 1 Tbs. light Karo Syrup. Pour over cooled cake and

refrigerate until set.

Broke da Mouth September Excursion

Our first Broke da Mouth adventure took us to Elena’s in Waipahu. This place was featured in Guy Fieri’s Diners Drive Ins and Dives earlier this year. Our first order of business was to meet Elena. And wouldn’t you know it, she was not there. A small setback, but we drove on.

None of us in the group had ever been to Elena’s before – definitely rookies – and none of us could exactly blend in with the local clientele. No worries. At Elena’s you can choose the buffet, order from the menu, or call for take out. I gotta tell you- the phone rang nearly non– stop for take out orders the whole time we were there.

Now, when eating Filipino food, lumpia is a must. We tried beef-vegetable and Shanghai lumpia. Sadly enough, they were out of banana lumpia. But what we did try was super.

A few ladies were bold enough to try the pork adobo fried rice omelet. It was huge, but so tasty! I tried the Triple D (DDD). Hey! If it’s good enough for Guy, it’s good enough for me. And it most definitely was! We also had one gal opt for the buffet.

Some of us self proclaimed “foodies” were just meeting each other for the first time, but we sampled food off each other’s plates like old friends. No double dipping, though.

So, to summarize: when you bring your hearty appetite, you can’t go wrong with lumpia, the triple D, the pork adobo fried rice omelet, or the buffet. The restaurant is clean; the staff is friendly; the portions are large; the price is reasonable.

So join us October 16th as we try another new place. Remember, friends don’t let friends try new places alone. They can roll us all out the door together!

October Outreach: Friends of Tripler

The Friends of Tripler provides philanthropic financial support to the Tripler Army Medical Center, Pacific Region Medical Command, US Army Health Clinic Schofield Barracks, and the Tripler Fisher House. In order to do this, we fundraise to meet the needs that are

beyond the command’s budget. They also provide an organized system of hospitality, friendship, and camaraderie among those who serve and patron these health care facilities through social events.

Bring your donations to the October luncheon for an extra opportunity prize ticket!!

The following items are requested donation items that are used on a regular basis for both Fisher House locations:

KITCHEN

Large & small paper plates

Disposable bowls

Plastic forks/spoons

Disposable cups (plastic and styrofoam)

Table napkins

Paper towels

Pot holders

CLEANING SUPPLIES

HE (high efficiency) laundry soap

Fabric softener

Dryer sheets

Bleach

Lysol spray

Liquid dish soap

Liquid hand soap

Sponges

SOS scrubbing pads

Green scrub pads

FOOD STAPLES

Cooking oil

Oriental noodles

Spam

Rice

Coffee filters

OTHER MISCELLANEOUS ITEMS NEEDED

Tall artificial Christmas trees

Christmas lights

Garden bird baths

BBQ grills

4 large recycle bins

Large outdoor trash cans

Outdoor rugs

2 A/C units for outdoor storage buildings

White bathroom rugs (large and small)

OCTOBER LUNCHEON MENU

Caesar Salad

Vegetable Lasagna

Vegetable Medley

Rolls

Dessert

Here’s What I Would Do

You know that old saying, “You learn something new every day?” Well, that usually only happens if you step out

of your “normal” and talk to someone or try something new. So, here are a few ideas for you.

As residents of Hawaii, it’s like we’re on permanent vacation. How great is that? And while touristy activities are

cool, some of the local customs are awesome. And, yes, I am going to talk about food. Recently, I made it to the

Hawle’iwa Farmer’s Market at Waimea Valley. It is not your typical farmer’s market with row after row of corn

and avocados. It is more like a mini food fest. There are several food vendors there to tempt your palate as well

as other sundries such as jewelry, lotions and island wear. In addition to the normal fruits and vegetables you

can even buy eggs sold by a giant rooster! I made my own poke and it was heavenly. This market happens every

Thursday from 3pm-7pm. So, here’s what I would do- go there earlier in the day (say around 1ish) and take the

hike to the falls, which is only a mile and a half round trip. Take your to time enjoy the lush botanical gardens

and historical recreations, swim in the pool under the falls (at least put your feet in) and then mosey back to

where you started. By the time you get back to where you started the market should have begun and then you

can wander around and have dinner. What a great way to spend a day.

Another local event that I now attend religiously is “Eat the Street” in Kaka’aco. This happens on the last Friday

of the month, usually from 4pm to 9pm. It is an empty lot filled with food trucks and tents. Need I say more?

Each month there is a theme, for example “breakfast” was the theme in August. Sadly, this Lei will be sent out

after I enjoy September’s Oktoberfest. To get info and directions about this event google “Eat the Street Hawaii.”

And if you have a lemonade jar from Aloha Lemonade or Shoots bring it because the refill line is much shorter.

The earlier you get there, the better because it gets pretty crowded and seating is limited.

So those are some things that I would do if I were you.

Kat Fresh

Interested in your very own

fabulous Hui Jersey?

Contact Shawna Hall:

huipresident@gmail.com

Pricing:

$40.00 (with your name on the back)

$30.00 (without name)

Happy Birthday!!!

Leah Jones October 8

Rachel Hung October 11

Carylynd Cintron-Ala October 11

Tami Kreft October 12

Lindsey Walker October 15

Jennifer Newstrom October 18

Stephanie Pate October 21

Deanne Duncan October 22

Megan Weinburgh October 22

Erin O'Connor October 24

Trivia Time

Here are a few cooking inspired trivia questions for your enjoyment!

And remember Googling answers is completely OK :)

To be entered in this month’s prize drawing, please email your answers to:

Huileieditor@gmail.com no later than Friday October 17, 2014

1.Who is the host of The Food Network’s Chopped?

A. Alton Brown

B. Ted Allen

C. Rachel Ray

2. When a chef juliennes a fruit or vegetable, the results will

look like?

A. Coins

B. Matchsticks

C. Cubes

3. What is the name given to beef cooked in pastry?

A. Beef Dumpling

B. Beef Winslow

C. Beef Wellington

Activity Clubs

The Hui offers many activity groups For more information on any of these groups contact:

huihospitality1@gmail.com

Wine for Wahines

It is a traveling wine club that meets once a

month for the chance to sample different wines.

Whether they are meeting up in someone’s home

or at a bar, these ladies always have fun. But it’s

not all drinking; we are going to throw a little ed-

ucation your way. The goal is to learn about wines

and wine regions, select wines that are budget

friendly but still well made, determine how to pair

wines with different types of cuisine, and learn

how to grade wines.

For more information contact:

wine4wahines@gmail.com

Adventure Club

Enjoy being active in the great outdoors? Hawaii is

filled with year round activities to do!

Our club goes on monthly adventures that that

have included in the past hiking, ATVing and scuba

diving. Whether you are looking for to find adven-

ture with friends or maybe make some new ones,

come on down.

For more information contact Lisa Allen at:

lme.allen@gmail.com

Babbling Bookends

We are an evening Hui group that meets monthly on

the second Thursday at the home of a volunteer

hostess. Members bring a snack or wine to share for

an evening of relaxation and wide ranging discus-

sions. Sometimes attendees plan genres for the

month; other times it’s just a book that seems inter-

esting. Topics can be serious, but most often there’s

a lot of laughter as we enjoy each other’s comments.

For more information contact:

kathybrown2@msn.com

The next meeting is on October 9

Permanent PARTY

A club for those who have decided to retire here and

make Hawaii their permanent home.

This club will give its members an opportunity to es-

tablish friendships with others who won't be moving

any time soon.

We will explore hidden gems around the island, and

look for new eating experiences. We will also just

gather at the movies ...We will rotate activities so

that those with day time commitments can attend.

For more information contact:

reneem536@gmail.com

Bunco Babes

Let the good times Roll! Come join us on the 4th Friday evening each month for a great evening playing

Bunco. If you’ve never played, don’t worry, we’ll teach you. You’re sure to have a great time.

For more information contact Tami Kreft at:

tcollings@gmail.com

Broke da Mouth Club

Broke da Mouth is Pidgen for something so delicious

it broke your mouth. Experience ono comfort food

and the flavors of the islands and beyond in laid

back, casual, off-the-beaten-path locales. Explore

new places and food. Discover interesting places to

take your visiting friends and family. Meeting

monthly for lunch.

As Julia Child once wrote, "People who love to eat

are always the best people!"

For more information contact Kathy Fox at:

huicommunityliaison@gmail.com

The next meeting is on October 16

Craft Club

Meets once per month, usually 4th Monday of each

month, at Wheeler Community Center activities

room. Events usually run 9 am - 4:30 pm. Bring any

type of crafting project (as well as all supplies &

equipment you may need) and work on it without in-

terruption. As long as you can fit your project on a

6 ft table, join us! We usually bring an appetizer to

share. There is a refrigerator available for storing

your cold items. There is great lighting. Bring a

sweater/sweatshirt because we have little control

over the temperature.

For more information contact Debbie Gillum at:

dgillum8@gmail.com

The next meeting on October 27

Club: huischofield@gmail.com