And we brought Flat Stanley along!

It’s a picture of the Old Federal Building. Construction began in 1917 and completed after World War I in 1922. The building was designed by architects York & Sawyer of New York. Currently, it houses state government offices and the Downtown Station Post Office.

The post card was printed by the Curt Teich Co., Inc. of Chicago.

It faces the ‘Iolani Palace whose architecture stands in stark contrast to the style in vogue in Hawaii at the turn of the century.

Click on the image for a larger view.

When I read the other side of the card I just knew I needed to own it.

Here’s what it said:

Hawaii is an integral part of the United States. The Federal Building and Post Office stands at one corner of Honolulu’s “Palace Square.” Hawaii, at her own request, was annexed by the United States in 1898, and has been a full fledged Territory ever since 1900.

What a remarkable perspective, I thought. And it occurred to me that the Akaka Bill will never pass in any form in our time.

More images from the event here.

Trisha, Melanie, Lois, Franklin, Lisa and Morgan at the Honolulu Japanese Chamber of Commerce Annual Installation Dinner.

Trisha surprised by the camera, then poses.

Barry shared his recipies with us:

Cajun Salad Dressing

Shake in shaker or glass jar:

1/4 cup red wine vinegar
1 T whole grain Mustard
1 glove crushed garlic
1 t Cajun seasoning
3 shakes of Tabasco sauce

Pour over the salad. Add more vinegar and extra virgin olive, gradually, to taste.  Season with salt and pepper.

Jambalaya

(From The New Orleans School of Cooking)

1/4 cup oil (lard, bacon drippings)
1/2 lb. Cajun sausage
1/2 lb. Boneless chicken
2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
2 cloves garlic
2 cups long grain rice
8 oz tomato juice
16 oz canned chicken broth
1 heaping tsp. Cajun seasoning (e.g. Joe’s Stuff, Essence of Emeril)
1 tsp paprika
1 cup chopped green onion
1 cup chopped fresh tomato

Season and brown chicken in oil over med-high heat. Add sausage to pot and saute with chicken. Remove both from the pot. Add onions, celery, green pepper and garlic to the pan and saute to the tenderness that you desire. Return chicken and sausage to the pot.  Add tomato juice, broth, paprika. and Cajun seasoning and bring to a boil. Add the raw rice and return to a boil.  Cover and reduce heat to simmer. Cook for a total 25 minutes.  After 10 minutes of cooking remove cover and quickly turn rice from the bottom to the top.  If desired, add raw shrimp, canned crab, or other seafood after 20 minutes and return the lid.  Add the green onions and chopped tomato at the end.

NOTES:
1 cup rice to 1 cup onion, 1/2 celery, 1/2 cup green peppers
1 cup raw rice to 11/4 cups liquid
Over season to compensate for the rice
Cook for a total of 25 minutes, turning completely after 10 minutes

Serves 6 people