The BWA held its General Membership meeting on July 14, 2024, featuring Representative Tyson Miyake as our guest speaker.
As a reminder, membership dues for 2024 are now due. Please drop them off at the church office or mail them to Sandy Matsuda at P.O. Box 454, Wailuku, HI 96793. Dues are $25 for members under 85 years old and $10 for those 85 and older.
Mark your calendars for the 2024 BWA Autumn Craft and Food Fair on October 12th, from 8:00 a.m. to 12:00 noon. The fair will showcase vendors from Maui and Oahu offering a variety of crafts, alongside an array of delicious food items such as Nishime, Chow Fun, Spam Musubi, rice dishes, pickled vegetables, and baked goods. Vendors interested in participating should contact Gwen Hiraga or Pat Tomita. Stay tuned for further updates in future newsletters.
We also want to highlight the Craft and Sewing Group, which meets every Thursday. This dedicated group is currently crafting origami paper leis and sewing happi coats for Obon. Their hard work and creativity are greatly appreciated.
Happy Birthday to our BWA members celebrating in August: Betsy Cardoza, Wendy Choi, Brian Hashiro, Donna Ikeuchi, Molly Imoto, and Jane Shinoda.
Lastly, we are pleased to share this month’s featured recipe from our members: “Cabbage Salad with Saimin Noodle Garnish,” kindly provided by Lori Munekiyo
Cabbage Salad with Saimin Noodle Garnish
Courtesy of Lori Munekiyo
Garnish:
2 packages instant saimin noodles
1/3 C margarine
1/3 C sesame seeds
Almonds
Place noodles in Ziploc bag and break apart into small pieces. Melt margarine in pan. Saute almonds until light brown. Add sesame seeds and sauté for 1-2 minutes.
Add noodle bits and sauté until light brown.
Salad:
1 head cabbage – finely sliced or shredded
3-4 green onions, chopped
Salad dressing:
1⁄2 C vegetable oil
2 T. shoyu
1/8 C white vinegar
1⁄4 cup sugar
1/8 C Japanese rice vinegar
Pepper
Place cabbage and green onions into a salad bowl; add garnish; add salad dressing; toss.
Note: If you do not have Japanese rice vinegar, you may use 1⁄4 cup white vinegar, however, the Japanese rice vinegar enhances the flavor of the dressing.