a thayer ohana golf tradition

Before there was Celebrity 100 Holes of Golf, there was just 100 Holes of Golf where local die hard golfers would play five and a half rounds of golf from sunup till sundown, a benefit for Ka Lima O Maui. The orginal 100 Holes of Golf began in 1966 with players Jim Becker, Bob Herkes, and Bill Schwallie.

Tomorrow kicks off a long running family tradition of golfing to raise money for a good cause. The tradition originally began decades ago when it was just brothers Tom (my father-in-law) and Matt Thayer participating in 100 Holes of Golf. As boys Tom's sons, Shaun (my husband) and Bryce, joined in the family fun as soon as they were able to wield a golf club. This family tradition, which now encompasses two generations of Thayers, has expanded to include several close family friends.

When the news came that 100 Holes of Golf would be changing to Celebrity 100 Holes of Golf, an invitation only fundraiser, the Thayer clan wanted to continue the tradition of locals getting together to play golf for a good cause. For the Thayers and friends this year marks the fourth consecutive year of 54 Holes of Golf (their abbreviated version of 100 Holes of Golf). The first 18 holes will be played at the Kapalua Resort Plantation Course, with the remaining two rounds of golf played at Kaanapali Resort. To date 54 Holes of Golf has raised over $20,000. Not bad for eight people playing some golf.

Ka Lima O Maui is local nonprofit organization has been enhancing disadvantaged people’s lives by providing job training and placement for over 50 years. The organization helps individuals to gain independence skills, confidence and self-reliance by providing evaluation, training, job placement, coaching and long-term support as well as adult living skills.


the real deal pizza pockets

we made panzerotti tonight to welcome back my in-laws from their travels and say bon voyage to my bother-in-law's girlfriend (who calls them pizza pockets). we originally learned how to make panzerotti at a cooking class in venice, italy, on our honeymoon, a gift courtesy of my in-laws. our cooking instructor was chef marika seguso of acquolina catering, which i would highly recommend if you want to learn how to make authentic italian food. we learned how to make three different dishes, including homemade pasta, and a yummy dessert. here's the panzerotti recipe that we enjoyed tonight:


1 1/4 cups warm water
2 1/4 teaspoons active dry yeast (one packet)
1/2 teaspoon sugar
3 1/2 cups flour (+more as needed for work surface)
2 Tbsp olive oil (+more to grease the bowl)
2 tsp salt

tomato sauce (we make a homemade sauce, but prepared sauce works well and saves time)
mozzarella (or other cheese)
kalamata olives
fresh basil

  1. combine the water, yeast and sugar in a small bowl, mixing well; let sit for 10 minutes to allow the top to foam and become frothy (indicating that the yeast is active). if it doesn't do that, discard & start again. Use a thermometer to make sure the water is between 110-130 degrees F, or the yeast wont activate.
  2. combine the flour, salt & oil in the bowl of a stand mixer fitted with the dough hook. beat on low speed for one minute until well incorporated, then add the water-yeast mixture in a slow, steady stream. beat for about five minutes, stopping to scrape down the dies of the bowl as necessary, until the dough forms and pulls cleanly from the sides of the bowl. Add flour or water to compensate if the dough is too wet or dry. transfer the dough to the work surface and kneed with the palm of the hand until the dough becomes smooth and elastic.
  3. transfer the dough to the oiled bowl, cover with a clean, dry dish towel and let sit for one to two hours at room temperature, until the mixture almost doubles in size. dough can be wrapped tightly in plastic warp and refrigerated for up to two days or frozen for up to one month)
  4. break off handful pieces of the dough, after it has risen, and roll out circles about six or so inches in diameter, about a quarter inch thick
  5. place a spoonful of tomato sauce & other filling ingredients in the center; be sure not to put too much as the dough edges need to be folded over
  6. close the dough in a half moon shape, ensure that as much air as possible is squeezed out & the dough is secured so as not the let air in (make sure the sauce doesn't have too much liquid, or they might explode during frying)
  7. deep fry in a deep pan with very hot canola oil until lightly browned (we use a wok)
  8. season with a pinch of salt and serve
  9. enjoy them while they're hot!


yummy chicken enchiladas

i have to admit that while i love eating these chicken enchiladas, this is really my husband's recipe. we made this dish at our last wong family reunion and everyone really enjoyed it and wanted the recipe, so i'm posting it here.


1 shredded rotisserie chicken
1 chopped onion
2 garlic cloves chopped
2 jalepenos chopped (optional for spice)
2 ears of corn
2 chopped bell peppers (green & red)
2 cups shredded cheese (we use dubliner)
1 4 oz can of diced green chilis or roasted anaheim peppers
1 cup salsa verde (green salsa)
1 cup chopped fresh chinese parsley (cilantro)
4 tsp ground cumin
2 chipotle peppers in adobo sauce chopped (optional)
salt & ground pepper to taste
12 7" flour tortillas
10 oz shredded monterey jack cheese (or additional Dubliner)
1 cup sour cream
10 oz enchilada sauce

  1. Preheat oven to 350 degrees F. Lightly grease a 10" x 15" baking dish.
  2. Saute the onion, garlic, and bell pepper until soft, then transfer to a large bowl. Add the chicken 2 cups cheese, green chili peppers, chinese parsley, cumin, chipotle, corn, salt, pepper, and jalapenos (optional); and mix.
  3. Place about 1/3 cup of the chicken mix along the edge of the tortilla, and roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all of the chicken mixture is used. Whisk together the enchilada sauce, salsa, and sour cream together and pour over the enchiladas in the pan. Sprinkle cheese over top. Cover the dish with aluminum foil.
  4. Bake for 30 minutes. Remove the foil and continue baking until the cheese is completely melted, about 10 minutes. Garnish with chinese parsley.


favorite recipe using preserved lemons

i just made a jar of preserved lemons in anticipation of making this dish soon. unfortunately the lemons need to "preserve" for 30 days.


serves 4

1 tbsp olive oil
1 medium onion thinly sliced
2 garlic cloves, crushed
4 chicken quarters
1 level tsp ground turmeric
1 Tbsp ground coriander
1 1/2 cups chicken stock
4 quarters of preserved lemons
freshly ground pepper
fresh chinese parsley for garnish

  1. heat the oil in the tagine base, fry the onion and garlic gently for 3-4 minutes without coloring
  2. cut the chicken quarters into two pieces and add to the tagine, raising the heat slightly and browning evenly, turning pieces frequently
  3. add the turmeric, coriander and chicken stock with some seasoning, bring to a simmer
  4. rinse the pieces of lemon thoroughly in cold running water, cut and discard the fruit, cut the peel into thin strips, and stir them into the chicken
  5. cover and cook very slowly for 1+ hours. remove the lid and boil the broth rapidly, if necessary, for a few minutes to thicken the consistency
  6. garnish with fresh chinese parsley before serving
i like to serve this over couscous tossed with sliced turkish dried apricots and toasted almond slivers.