The BWA held its General Membership Meeting on June 8th, sharing updates on ongoing projects and upcoming activities. The 120th Anniversary Celebration Committee also met on June 1st to plan the event, scheduled for September 21st.
Members will participate in the General Clean Up on July 20th, focusing on the Temple and Nokotsudo. Omigaki will take place a day earlier than usual— Saturday, July 19th at 8:30 a.m.
The BWA will have presales of Obon food items on July 13th and July 27th. Food items (which may include assorted salads, assorted rice dishes, assorted desserts and pickled vegetables) will be available after service and during refreshments time. The BWA welcomes all to attend the church services and to shop for your dinner meals and snacks to enjoy at home.
Happy Birthday to our members born in July: Joan Akai, Cora Cabral, Margaret Honda, Tamara Manley, Machiko Moriyasu, Jane Nishiguchi, Celeste Rabang, Phyllis Sato, Florence Tanaka, Dan Thompson and Judy Toba Stillwell.
Pickled Onions
Courtesy of Gwen Hiraga
5 pounds Maui onion, peeled
Wash and sterilize a canning jar or container with cover large enough to fit all the Maui onions. Cut both ends of the onion. Slice in half, then into quarters, keeping the quarters intact.
Pickling Liquid:
• 2 cups white vinegar
• 2 ½ cups water
• 1 ½ cups sugar
• 2 TBSP Hawaiian salt
• 2 Chili pepper (thinly sliced and remove seeds), optional
Put all ingredients in a saucepan and bring to boil over high heat. Remove from heat, pour over onions, and cover jar or container tightly. Let sit on counter for 24 hours, then refrigerate.
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