BWA News February 2024

The BWA is delighted to announce its first General Membership meeting for 2024, scheduled on February 11th. Following the church service, we will gather for our annual meeting and Sokai at Tante’s Restaurant in Kahului. Heartfelt appreciation goes to the dedicated Sokai Committee members—Elaine Akashi, Gail Iwamoto Hamai, Phyllis Sato, and Judy Toba Stillwell. If you haven’t already done so and wish to join us, kindly reach out to Elaine Akashi for lunch orders.

In our ongoing commitment to service, BWA members actively prepare Peanut Butter and Jelly sandwiches for delivery to “A Cup of Cold Water” every first and third Thursday of the month. This meaningful endeavor sees the creation of 80 sandwiches bi-monthly for a truly worthy cause.

As a gentle reminder, BWA membership dues for 2024 can be submitted to Sandra Matsuda. Whether left in the BWA tray at the church office or mailed directly to Sandra Matsuda, dues payment ensures the continued support of our community. The dues are $25.00 for those under the age of 80 and $10.00 for members over the age of 80 or turning 80 in 2024.

Wishing a joyful birthday celebration to our members born in February: Stella Kuwae, Yuki Lei Sugimura, and Akie Sakumoto. May this year bring them happiness, peace, and fulfillment.

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A heartfelt thank you to the members of the MUBWA for their generous donations to “A Cup of Cold Water”. Donations were collected at the Fall General Assembly. Spam, bath and hand towels, and slippers were delivered to the ACCW van run personnel
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BWA members Yuki Lei Sugimura, Mary Tokumaru and Toshiko Sugiki with Senator Troy Hashimoto and Makawao BWA members Diane Kosaka and Karen Ishizu.
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BWA members Eric Ikeuchi, Cathy Ikeuchi and Donna Ikeuchi with Donovan having dinne
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BWA member Sandy Matsuda and husband Wayne served the pupus and drinks
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BWA members Faith Tengan and Sharon Higa at the dessert table
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BWA members Norma Jean Tamashiro, Helen Ohigashi and Toshiko Sugiki spend a few minutes to talk story before dinner.
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BWA members Molly Imoto and Gail Kushiyama enjoying the pupus.
Pumpkin Raisin Bars courtesy of Bette Nomura
2 cups all purpose flour
2 tsp cinnamon
½ tsp salt
1 (15 oz) can pumpkin
2 cups sugar
1 tsp ginger
1 cup oil
½ cup chopped nuts
2 tsp baking powder
½ tsp cloves
4 eggs
½ cup raisins
1 tsp baking soda
Oven temperature at 350 degrees. Grease 15”x10”x1” baking pan. In a large bowl, combine all ingredients except the nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into pan. Bake 25-30 minutes. Cool. Frost with Cream Cheese Frosting.

Cream Cheese Frosting:

2 cups powdered sugar
1 tsp vanilla
1 tbsp milk
1/3 cup margarine or butter, softened
1 (3 oz) package cream cheese, softened
Combine all frosting ingredients until smooth. Frost cooled bars. Store in refrigerator

As the Community Temple, we are here to serve both temple members and non-members alike. We are today, a 21st century organization