Honolulu Night Market

After a successful interview for an internship, I was asked to attend the monthly Honolulu Night Market to interview a performing band. It was located in the side streets of Honolulu where many businesses already stood.

Zach and I arrived at the market and took a bit of the scenery in before meeting with my editor. The market consisted of food, art, music and fashion.

Local artists were selling their paintings, bands were consistently playing, and there was a whole strip of various food trucks.

Honolulu Crepes had a little stand at the entrance. This line was always full as one single man handmade every ordered crepe right in front of the customer’s eyes.

There was a small soccer game, referees and all, going on in the nook of an apartment building.

Artists had their paintings up on display. I was checking out each one to find the perfect art that could benefit from the ad space I am selling for Revue magazine.

And two talented little boys, maybe 8 and 10, were singing cover music on stage.

Finally, my interview came. The White Jacket is a local band that was started by two men who came over from Ohio. Now, the six member band performs multiple nights a week locally. They perform monthly at Rivals, along with a few interchangeable bands. Interviewing the band was pretty fun. They are a cool group of people and were very excited to be featured in the magazine.

An event like this is something that I would love to attend more. It helps me learn the local places and mom and pop shops. I can really get a feel of the Oahu culture and have the change to compare so much at once.


Continuing our home cook habits- Red Lobster Biscuits

To kind of spice up what we are used to, we steered away from the boiled tortellini with alfredo sauce.


  • Toss in Pesto and oil
  • Add feta cheese
  • mix with sautéed spinach
  • Add parmesan crumbles
  • sprinkle with italian seasoning and parsley

To pair with the dinner, I decided to try a recipe I found online. Red Lobster biscuits.

Despite the fact that I will soon have access to all the Red Lobster biscuits I could want, I have wanted to make these for awhile and finally gave it a shot.


  • 1 1/4 cup of bisquick or equivalent
  • 1/2  heaping cup of shredded cheese
  • 2 tablespoons cold butter
  • 1/8 teaspoon of garlic powder
  • 3/8 cup whole milk
  • 2 tablespoons melted butter
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • Parsley


  • Use a whisk to mix the bisquick and cold butter- not too much. there should still be pea sized butter crumbs.
  • Add the cheese and 1/8 teaspoon of garlic- lightly mix.
  • Add the milk- lightly mix. All should be damped but it should also look thick and sticky.
  • Drop in 6 even portions on a greased cookie sheet.
  • Bake at 400 for about 15 minutes or until brown.
  • combine the melted butter, parsley, garlic and salt. Keep warm and melted. Brush this on top of the biscuits when finished.I don’t have a brush so I just sprinkled it and rubbed it around with the back of a spoon.

Note: although the restaurant’s biscuits are a little crumbly, these easily dry out. You can easily compensate for this with extra butter as you eat it. Or, add a little extra milk or cheese.

Enchiladas and mexican mac

This is a meal that Zach and I have made plenty of times. It is very time consuming but is dee-licious. The portions are huge and absolutely great for left overs. I have frozen the enchiladas and portions of mac and cheese and eaten it throughout the course of a month.


  • Reduced fat shredded cheese
  • Whole grain tortilla
  • Morning star vegetarian ground beef
  • 1 can refried beans
  • 1 can black beans
  • jalapeños
  • Onion
  • spinach
  • elbow macaroni (I also like bows and shells)
  • 3 bell peppers
  • Enchilada sauce
  • Cream of mushroom
  • Taco seasoning
  • 1 large jar of Salsa Con Queso
  • Butter
  • 2 slices of bread

Mexican Mac

  • Boil water, add pasta, strain when finished.
  • Add black beans and salsa con queso to pasta.
  • Put mix into a glass baking pan/ bowl (I use a brownie pan)
  • Use a food processor to grind the two slices of bread. Add butter to the shredded bread, mix until thick but sticky. This is for bread crumbs.
  • Top the pasta mix with shredded cheese and bread crumbs.
  • Back at 350 for abut 10 minutes. Since the meal has been cooked, this is only to melt to cheese on top and crisp the bread crumbs.

Enchiladas (makes 5 servings)

  • Slice the bell peppers and onion- sauté with spinach. The amount of onion is to taste. Sprinkle the taco seasoning every few minutes until about half of the packet has been used.
  • Combine enchilada sauce and half a can of mushroom soup in a pot. stir on a low heat until fully blended.
  • In a smaller pan, begin cookie the vegetarian ground beef on a medium heat. I use half a bag and it is enough. Add a little bit of taco seasoning to this. Adding water can help cook it but be careful. Water makes this very mushy very quickly and there is no turning back.
  • Build the enchiladas. I start with refried beans and sautéed pepper blend on the side of the tortilla shell. Add ground beef and shredded cheese. Roll like a taco.
  • Add a small amount of the enchilada sauce mix to the bottom of the baking pan. I use a large casserole dish. Line the enchiladas with the opening corner facing down. Add the rest of the enchilada sauce mix on tope of the enchiladas. Drench them. Use a spoon to be sure every bit had been covered. This prevents drying out the tortilla and veggies.
  • Top each enchilada with shredded cheese and jalapeños.
  • Bake at 350 for about 25 minutes. Since the ingredients have already been cooked, this is to help soak up flavoring and melt the cheese.

Revue Revue

HO’OLAUNA : introduce


This weekend, I attended a multi-band concert held by the local magazine Cherry Pop Revue. I was invited to this event as a prospective intern in order to meet the other workers and interns as well as the Editor in Chief.

Cherry Pop Revue covers local up and coming artists, including music, art, dance and stand-up comedy.

Revue July edition

The internship seems to focus on journalism, but I am looking toward the sales, marketing, and public relations aspects.

The concert consisted of mainly rock bands- include the Chaotic Five, a band I was most interested in. This band was featured in the magazine as the youngest band in Hawaii.

>>>>>>Chaotic Five Concert Video. <<<<<<<

It was cool to see preteens fulfill their dream and perform as a rock band.

I liked seeing a diverse work environment. I think the environment is what I liked most about this possible internship. The requirements are to attend an event once a week and the rest is from home. The events advertised by Cherry Pop Revue range anywhere from pole dancer performances, comedy shows and concerts- any day of the night.

I would like to get out and see Hawaii in this way, familiarize myself with the area. While writing for the Spinnaker at UNF, I realized how much I learned about the campus by reporting happenings on it.

Another aspect in this magazine is the social media. This organization is very active on Facebook. I have yet to find its Instagram but I feel like expending the social media content could be a fun challenge.

My interview with the Editor in Chief is Thursday at 1 pm. We will be discussing opportunities in the magazine to see if it is the right place for me and if I am the right person for them.



Home cooking- Tuna Roll Ups.

Zach and I made a vow to eat at home every night for a week- Zach would bring packed lunches to work- rewarding ourselves with our favorite sushi place. This would save us a lot of food cost and let us experiment with healthier options.

We started the week with some basics: frozen foods, pre-made meals, pasta.

After successfully eating at home every night, it was time to go grocery shopping again. At this point, we didn’t want to go with the basics as always.

I recently began eating fish (peskatarianism) rather than a vegetarian diet. Since this opens so many more doors, I wanted to try to make a tuna meal I remember as a kid. Zach would love it too. During my time home this summer, my mom cooked this for me.

Tuna Roll Ups (Prep time: 20 min, Bake time: 11- 13 min)

  • Chopped onion
  • 1 can tuna
  • crescent rolls
  • cream of mushroom soup
  • spinach (sautéed or chopped frozen)

Mix the onion, tuna and a couple spoonfuls of soup (just enough to wet the tuna and help it all stick). Layout the crescent rolls (separated) and add a spoonful of the tuna mix to each and roll like a normal crescent.

Bake the tuna rolls in a non-stick pan (lightly greased). Refer to the crescent rolls for temperature and bake time.

While baking, sauté  the spinach and heat the mushroom soup on the stove. Combine.

When the rolls are finished, you can either cover them with the soup or keep them separated. We like to drench the tuna roll one at a time. This way, leftovers do not get soggy.

To reheat, microwave or heat on the stove the mushroom soup. Bake the tuna rolls in a microwave oven at 350 for about 8 minutes.

I hope you enjoy this recipe. It is very simple and quick and makes for great left-overs.