Another chapter added to my book of life!

Tonight was my big night!!! and what a night it was. Though I have had a long day, everything was successful. My day started off with feeding my dog Bailey, watching last nights The Vampire Diaries and Scandal on Hulu, and straight to cooking the mini quiches for tonights catering.

Tonight was an amazing night. This was after all my first gallery opening and my first official (kinda) catering. I had such stellar comments on my food. Everyone loved it. And I made more than enough. When I calculate the food that I didnʻt use, I catered everything for about $100-. I should have listened to my sister in-law and made business cards since now I will be probably catering small parties now on. I have a few potential clients in the work. Iʻm very excited for where this new road will be taking me.

This catering tonight was just a simple 3 menu catering. I had the wraps (the recipe I posted last night), mini zucchini quiches, and a slightly spicy guava sauce over cream cheese. The recipes for the last two are:

Mini Zucchini Quiche:

Ingredients-

• 3 cups of grated zucchini
• 3 room temperature XL eggs
• 1/2 cup grated parmesan
• 1 cup of Bisquik
• 1 stick of melted butter
• 1/2 Tbs dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp garlic powder

1. Preheat oven to 350º
2. Mix all the ingredients together
3. Pour into mini cupcake tins and bake for 10-12 mins

Guava Jelly

Ingredients-

• guava jelly
• chili pepper water
• cream cheese
• cocktail crackes

1. Blend together the jelly and chili pepper water
2. Pour over cream cheese
3. Serve with crackers

Notes:

• For the quiche:
• You can bake in it what every you want. Just adjust cooking times as needed.
• You can substitute zucchini for any other vegetables. I have used kale, spinach, corn and mushrooms.
• You can also change the cheese if you want (cheddar, jack, pepper jack, colby, etc.)
• For the guava:
• Add chili flakes to add texture
• The sauce itself can be used for many different things. marinade it with meats, use as a dipping sauce or glaze. The possibilities are endless.
• You can even change up the jelly to use whatever you have on hand.

To celebrate my success tonight, I am actually about to head out to either Rumfire or Sway for a few celebratory cocktails with the girls. 

To end this blog, I just want to say some Mahalo to:

Kāhealani, Nalani, and Tuti for your kōkua with everything. Mahalo nui loa ʻoukou!

Dad, Aunty Kauʻi, Keliʻi, Rissa, Aunty Lia, Coco, Kawena, Melissa, Nalani A., Cookie, Victoria, and Kelani for coming out to support me tonight!

Toni Martin for handing me this opportunity. I am filled with gratitude for everything I have been learning in this one month since we have meet.

And to my potential clients, if you are reading this, I canʻt wait to work with you!

A hui hou,

Lopaka