5 Things We Love is a shortlist of newly discovered stuff you have got to see, hear, wear, use or eat. What are you loving this week? Send a brief description of your latest favorite thing, where to find it and how much it costs, along with your name and contact info to features@staradvertiser.com.
Surf shop serves up sweet treat from Big Isle
Apple pie is the quintessential American dessert, but only in Hawaii are you likely to pick one up at a surf shop. Hawaiian Style, 1714 Kapiolani Blvd., dispenses frozen pies with a melt-in-your-mouth crust from Holy’s Bakery in tiny Kapaau on Hawaii island. According to store manager Frank Thompson, one of the company’s warehouse workers was surfing at Kewalo Basin when he began talking story with another surfer about their favorite pies (naturally!). After the other surfer raved about Holy’s handmade pies — made with nearly an entire stick of butter layered under and on top of the filling — the employee passed along the info and, yada yada yada, they are now Hawaiian Style’s biggest seller. The store stocks 240 frozen pies at a time and is the only place on Oahu where you can buy them. Choose from Holy’s famous buttered apple, peach, pear or coconut pies, for $17.50 each. Drop by the store or call 941-7873 to order. — Christie Wilson
Ice cream maker delivers despite unsightly appearance
Our family often makes ice cream as a Fourth of July treat, but whenever we do, I ask myself the same question: Will this be the time our ancient ice cream maker finally gives up and dies? It belonged to my Aunt June, who bought it in Chicago in the 1970s. After she died in 1993, it became ours.
There is nothing especially pretty about an ice cream maker, and ours is no exception. The rusting metal canister fits inside a stained, crumbling foam container with a plastic liner that has come off in chunks. A small electric motor sits atop the canister, which is clean and spotless where it counts, and turns the mixing blade. The noise it makes while it churns is reminiscent of a smoker with emphysema. And a trickle of oil usually leaks out of the motor and onto the canister’s white lid. But this simple machine is the Old Faithful of its kind. It never quits.
There are lots of ice cream recipes out there, but Mrs. G has an old cookbook with the recipe we always use. It makes terrific vanilla ice cream, but we often add 2 cups of mangoes or peaches to give it a fruity flavor. — Mike Gordon
Basic Vanilla Ice Cream
(from "It’s Ice Cream," by Mable and Gar Hoffman)
3 cups half-and-half
1 cup sugar
4 egg yolks, well beaten
1 cup whipping cream
1 tablespoon vanilla extract
In a heavy medium saucepan, combine half-and-half, sugar and beaten egg yolks. Cook and stir over low heat until mixture coats a metal spoon and is slightly thickened. Cool to room temperature. Stir in whipping cream and vanilla. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions. Makes about 2 quarts.
Shed some holiday light with ‘puka lanterns’
Mourning the absence of sparklers on July Fourth? This candleholder may help. Honolulu ceramic artist Christopher Edwards has created a limited- edition set of what he calls "puka lanterns" that emit a delicate shower of light. The hand-shaped pinch pots, designed to hold tea candles, are pierced repeatedly to allow light to pass through — roughly 1,300 times in a medium lantern, according to a rough count by the artist. They are being offered exclusively at The ARTS at Marks Garage gallery as part of an exhibition of Edwards’ work, "Self-Assembly," that runs through July 26. Snap one up — there are about 50 available, $28 each or three for $75 — at the gallery, 1159 Nuuanu Ave. The opening reception is 5 to 8 p.m. Friday. Visit christopheredwards.net. — Elizabeth Kieszkowski
Kiawe charcoal kicks up barbecue a notch
One of the easiest ways to get more flavor out of your Fourth of July barbecue is to switch up your combustibles. Instead of picking up an oversize bag of the same brand-name charcoal you usually buy, look for a bag of locally produced kiawe charcoal. The simple act of using kiawe charcoal instead of the regular stuff will add the unmistakable flavor local people love when grilling all types of food, from fish, chicken and steak to portobello mushrooms and marinated vegetable kabobs. I buy my kiawe charcoal at City Mill, where it’s priced at $12.99 for an 8-pound bag. — Jason Genegabus
Bracelet helps honor, support veterans
When it comes to showing your patriotism, you may not want to be "that guy" festooned in red-white-and-blue stars and stripes. Go subtle and support our veterans with Nalukai’s America’s Bravest Bracelet of 8-millimeter coral, lapis and quartz stones with a sterling-silver "Believe" charm. Nalukai donates $50 from the sale of each $275 bracelet to the Tunnel 2 Towers nonprofit, created to honor firefighter Stephen Siller, who was killed while saving others on Sept. 11, 2001. Among the organization’s projects is building custom-designed homes for the most catastrophically injured service members returning home from war. Shop online at www.nalukaicollection.com. — Nadine Kam
