Mahalo,
Michael Miller
808-923-TIKI (8454)
I look forward to attending the 32nd annual 2009 Na Hoku Hanohano Awards tonight at the Sheraton Waikīkī Hotel in the Hawai‘i Ballrooms. When I say "look for me" I mean look for me as a guest attending and not performing. I plan to send out a few tweets, I don't want to be to rude to the other guests on my table. Other Fellow twitter users to follow are @HawnBroadcast, @hehawaiiau, @mountainappleco for tweet updates. If anyone else will be Tweeting live, please let @nahokuhanohano know and they will retweet so others can follow you. Use hash tag #nhh09
The awards honor outstanding achievements in the music recording industry in Hawaii. The Awards and festivities will be telecast live on K5 the Home Team statewide and world wide viewers can see it via live streaming video on k5thehometeam.com all broadcasts will start 7:30pm Hawaii time .
Watch The 2009 Na Hoku Awards Live!
Hawai‘i Academy of Recording Arts (HARA). The Academy is a nonprofit organization formed in 1982 to stimulate interest in the local recording industry and the music of Hawai'i.
HARA traces its origins to Hawaiian Radio KCCN, which conceived and organized the 1st Annual Nā Hōkū Hanohano Awards in 1978. KCCN celebrated its 30th anniversary in 1996. The Academy highlights its year by producing the Nā Hōkū Hanohano honoring the achievements of excellence in the recording arts. Only entries created, produced, and/or engineered; recorded by a local resident artist, musician, or technician, released during the eligible year; and primarily distributed in Hawai'i are acceptable for nomination (non-resident entries qualify only in the genre categories, Hawaiian, Contemporary, Anthology, Christmas, etc.).
After the show we look forward to meeting up with friends at Tiki's Grill & Bar and watching Beach 5 perform.
| Electronic Attack Squadron 138 | |||
|---|---|---|---|
 VAQ-138 insignia | |||
| Active | February 1976 - present | ||
| Country | United States | ||
| Branch | United States Navy | ||
| Role | Airborne Electronic Attack | ||
| Part of | Carrier Air Wing 9 | ||
| Garrison/HQ | Naval Air Station Whidbey Island | ||
| Nickname | Yellowjackets | ||
| Motto | “Nihil Minor Quam Optime” ”Nothing Less Than The Best” |
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| Tail Code | NG | ||
| Battle honours |
Operation Desert Storm Operation Southern Watch Operation Allied Force Operation Enduring Freedom * Operation Anaconda Operation Iraqi Freedom |
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| Commanders | |||
| Current commander |
Commander Kyle P. Higgins | ||
| Aircraft flown | |||
| Attack |
EA-6B Prowler
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Coq au vin (French: "rooster in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked.
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the food is not documented until the early 20th century; it no doubt also existed as a rustic dish long before that.[1]
Standard recipes call for a chicken, wine, lardons (salt pork), button mushrooms, often garlic, and sometimes brandy. Recipes with vin jaune usually specify morels instead of white mushrooms. The preparation is similar in many respects to Beef Bourguignon. The lardons are cut as thin strips and then parboiled to remove excess salt. They are then sauteed to render out the fat. Additional oil is added if needed in order to brown the chicken pieces. A mirepoix of diced carrots, onions, and celery is added along with minced garlic and allowed to briefly cook. Then the wine and stock are added to cover. The traditional seasonings are salt, pepper, thyme, and bay leaf (usually in the form of a bouquet garni). Mushroom stems and pieces will often be added at the beginning of the dish in order to contribute to the flavor of the sauce. Near the end of the preparation, the sauce may be strained to remove the cooked vegetables. The sauce is then returned to the chicken and the whole mushrooms and sometimes pearl onions are added for the last fifteen minutes of cooking.
The juices are thickened either by making a small roux at the beginning of cooking, or by adding blood at the end (technically a soup or stew known as civet in France).
Today was a fun change of pace. I sat down with Shannon Scott, he is the emcee for Heineken Hot Hawaiian Nights. We pretaped a segment on our food and large parties.
