The BWA General Membership meeting convened on November 12th, during which attendees received updates on a range of events and activities slated for both November and December. To visually capture the essence of these announcements, we’ve included some photos below.
Speaking of upcoming events, the next Hosha day is on the calendar for Thursday, December 7th, kicking off at 8:00 a.m. We extend an open invitation to all temple members to join our dedicated BWA members in contributing their time and efforts to this meaningful initiative.
A heartfelt expression of gratitude is due to everyone who contributes to the post-Church service refreshments. These delightful treats are enjoyed by all, and we wish to convey our genuine appreciation to the BWA members, Dharma School parents, and other temple members who generously dedicate their time to provide these delicious refreshments.
Mark your calendars for the BWA Memorial Service scheduled on December 10th. Special recognition and appreciation go to Committee members Lori Munekiyo, Sandra Matsuda, and Susan Gushiken for their diligent work in planning and coordinating this significant service. This occasion serves as a poignant tribute to honor the memory of BWA members who passed away between December 2022 and November 2023.
As we round off this update, we extend warm birthday wishes to our cherished members born in December: Laurie Fukushima, Lori Kanamu, Janet Kubota, Sandra Matsuda, Lori Munekiyo, Aileen Unemori, and Tomiko Yamagata. Thank you to everyone for your continued support and participation in the BWA’s meaningful endeavors.
4 eggs at room temperature, separated
3/4 cup all purposed flour
3/4 cup white sugar
2 cups lukewarm milk
2 tbsp. confectioners’ sugar, or to taste
1/2 cup butter, melted
1 tsp. vanilla extract
2. Beat egg whites in a large bowl with an electric mixer until stiff.
3. Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
4. Pour batter into the prepared baking dish.
5. Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners’ sugar.