Holiday in Paradise

Paia Celebrates Small Business Saturday! On Saturday, November 24, 2012 from 12-7 pm, Paia is celebrating Small Business Saturday, providing you the opportunity to support your local businesses and have some fun too! Some Paia stores are offering super specials and deals, entertainment, music and more. This is the anti-Black Friday, extending to you an invitation to shop in a relaxed, entertaining environment while scoring some great deals! A Holiday in Paradise never looked so good.

Shop local!

If the people of an average American city were to shift 10% of their spending from chains to local businesses, it would bring an additional $235 million per year to the community’s economy.
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Source: eLocal.com

Happy Thanksgiving!

"We can only be said to be alive in those moments when our hearts are conscious of our treasures." ~Thornton Wilder

Did you know?

The cranberry was originally called crane berry. It derived its name from its pink blossoms and drooping head, which reminded the Pilgrims of a crane.

Did you know?

Now a Thanksgiving dinner staple, cranberries were actually used by Native Americans to treat arrow wounds and to dye clothes

Horn of plenty

The traditional cornucopia was a curved goat's horn filled to brim with fruits and grains. Nowadays, the horn shaped cornucopia is usually made of wicker and is filled with abundance of the Earth's harvest. It is also known as the 'horn of plenty’.

Did you know?

Benjamin Franklin wanted the turkey to be the national bird of the United States.

Fresh Cranberry Sauce Recipe

1 C sugar,   1 C water,   4 C fresh cranberries,   Zest of one orange. 
  In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries pop. Add orange zest and remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

The Mother of Thanksgiving

Considered the "Mother of Thanksgiving," Sara Hale (1788-1879) was an influential editor and writer who urged President Lincoln to proclaim a national day of thanksgiving.  She selected the last Thursday in November because, as she said, harvests were done, elections were over, and summer travelers were home. 

Gluten Freedom: Rosemary Yams

3lbs yams, cut into ½ inch rounds,   1/4 C olive oil,   1 Tbs fresh rosemary, minced,   3 cloves garlic, minced,   ¼ tsp. cayenne powder (optional),  salt and  pepper to taste.
 Preheat oven to 450. In a large bowl, toss potatoes, olive oil, fresh rosemary, garlic, optional cayenne, salt and pepper to taste. Spread potatoes in a single layer onto a lightly oiled baking sheet. Roast for 30-40 minutes or until tender and crusty, stirring once or twice.

$428.85 to Makawao School

Mahalo Mana Foods customers! During the month of October, you donated $428.85 to Makawao School. Every month. Mana Foods offers a 5 cent bag credit every time you bring your own bag for groceries.

Gluten Freedom: Green Bean Cassarole

Filling: 1 12oz box Pacific Foods Organic condensed cream of mushroom soup, 4 C cooked green beans, 1/8 tsp black pepper, 1/2 C milk Topping: 1 1/3 C Erewhon or other unsweetened corn flakes, 3 Tbsp Butter, 1 tsp Spice Garden Granular Onion (or other GF onion powder/salt) Preheat oven to 350 degrees. In a large mixing bowl, measure out the cork flakes. Over low heat, melt butter and granular onion. Remove from heat, once cooled, pour butter over the corn flakes & toss. In a 1 ½ quart casserole dish, whisk soup, milk and pepper. Stir in beans and 2/3 cup of the cork flake mix. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until cork flake mix is toasty and lightly browned. Serves 6.

Gluten Freedom: Garlic Onion breadsticks

1 box of Chebe Gluten free Garlic Onion Breadstick mix,   2 Tbsp. Olive Oil,   1 C shredded cheese,   2 large eggs,   ¼ C milk.
 Preheat oven to 375° F.  Blend dry mix with 2 Tbsp olive oil, 1 C shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs.  Slowly blend in exactly 1/4 cup milk.  Knead dough with hands until it is smooth.  Divide dough into 12 equal pieces, rolling each into 7" sticks.  Place 1-2" apart on an ungreased baking sheet (line with parchment if available).  Bake 20-25 minutes or until lightly browned. Serve warm and enjoy.