Candles evoke seasonal scents

Growing up on the East Coast, I’d always look forward to autumn, my favorite season. I miss seeing the the leaves change colors, the crisp cool air and the fall decor found in homes. Since Hawaii doesn’t have a distinct fall season, it’s hard to re-create the atmosphere, but I did find some Yankee Candle scents that help conjure the feeling of the season.

Cranberry Twist, one of their new scents, blends berries, a hint of citrus and a dash of fresh ginger. The small jar is $15.99 at Bed Bath and Beyond.

Autumn Wreath, one of my favorites, smells of apple, cinnamon and spices. The small classic jar costs $10.99. With the aroma of pumpkin, nutmeg, molasses, cinnamon and apple, the pumpkin pie fragrance may have folks thinking that you’re baking a fresh pie in the oven (and you won’t need to deal with the calories!); a set of 12 tea light candles costs $9.99. — Nancy Arcayna

Green tea is farmed using green practices

When an early-autumn head cold put a frog in my throat, I happened upon the perfect tea for my comfort and the planet’s, too. While snuffling in an aisle at Long’s, I was cheered to see a little green frog logo on a box of Lipton Green Tea ($4.99 for 40 bags). The frog, part of the Rainforest Alliance Certified seal, ensures that a product has been farmed according to specific standards that protect ecosystems, conserve energy and provide workers fair wages and health and education benefits. In the developing countries of Africa and Asia where most tea is grown, RA protections are a lifeline. Plus, it’s a sustainable choice for the budget, too. The black tea is $3.69 for 50 bags, $4.29 for decaf. Just remember to look for the frog.

Lipton’s RA-certified teas are at select Longs/CVS stores, including at Davies Pacific Center, 841 Bishop St. — Mindy Pennybacker

Day of the Dead skulls help squeeze out stress

If the upcoming holidays have you feeling stressed, then here’s a perfect stress reliever. You can celebrate Halloween and relieve stress at the same time with these stress balls — one featuring an ornate Day of the Dead skull and the other featuring a squeeze-its-brains-out skull. The former is good for smaller hands and offers a softer squeeze, while the latter is more dense and requires a stronger squeeze to achieve the desired effect. Not for children under 3 years old. I found them for $1.99 each at Walgreens. — Nina Wu

Chunky-heeled boots make comeback this fall

The fashion crowd welcomes a boot any time of year, but the return of autumn means they won’t feel so alone kicking around in the chic, covered-up look.

I love a bootie paired with rompers and shorts, but for the rest of the world, the heavier footwear looks more attuned to leggings and weighty fall garb. And taking a break from rubbah slippahs makes a lot of sense when you want to keep your toes dry while sloshing around on rainy days.

What’s exciting this season is the return of chunky heels that offer a comfortable break from balance-challenging stilettos of the past. You can opt for a covered-up look like this Tabitha Simmons "Surrey" fringed suede bootie available at Neiman Marcus or NeimanMarcus.com for $895, or go for the sexier look of a boot with a cutout vamp, also plentiful this fall, at many retailers and at every price point. — Nadine Kam

Soup hits the spot on rainy days

In Hawaii the seasons are more a state of mind than a change in weather, but that doesn’t mean we still can’t enjoy meals associated with brisk mainland days.

I think of soup on overcast, rainy days. But in my family only Mrs. G. has experience with real winter weather. Soups are a favorite for us, eagerly devoured even during our recent stretch of warm weather. When served with fresh bread, the meal satisfies both your appetite and your soul. A glass of wine or a cold beer offer a nice touch. (Recipe follows.) — Mike Gordon

Hearty Lamb, Mushroom and Barley Soup

1 large onion, chopped
1 clove garlic, minced
8 ounces mushrooms, divided
12 ounces trimmed boneless lean lamb, cubed and cut crosswise into 1/8-inch-thick strips
1 large parsnip, peeled and diced
1 medium carrot, peeled and diced
4 cups (or more) beef stock or canned low-salt broth
4 cups (or more) cold water
1 bay leaf
1/4 cup pearl barley
2 cups thinly sliced savoy cabbage
1 tablespoon tomato paste
3 tablespoons chopped fresh parsley
Salt and freshly ground pepper

Combine onion and garlic in heavy large saucepan over very low heat. Cover and cook dry until onion is translucent and some edges start to brown, stirring occasionally, 20 to 30 minutes.

Thinly slice 1/4 of mushrooms; finely chop remaining mushrooms. Add chopped mushrooms, lamb, parsnip, carrot, 4 cups stock, 4 cups water and bay leaf to saucepan and bring just to boil, stirring frequently. Reduce heat; simmer 1 hour, stirring occasionally.

Stir barley into soup. Cover and simmer until barley is tender, about 30 minutes. Stir in sliced mushrooms, cabbage and tomato paste and simmer until vegetables are just tender, about 10 minutes. Add parsley. Season with salt and pepper to taste.

This can be prepared two days ahead; just cool and refrigerate. Reheat gently before serving, thinning with more stock or water if necessary.

Nutritional information unavailable.

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