Leah L Harbottle
Gregory HarbottleAttitude of Gratitude
Attitude of Gratitude
Aloha Family & Friends
Well, it’s nearing the end of November and as we find ourselves writing to you during the week of Thanksgiving, we can’t help but notice all the things we are thankful for. And this year, we truly appreciate the opportunity to do so.
Topping our list – we’re grateful to see the framing and construction of homes dotting the landscape of Lahaina Town once again. While we know this is just the beginning it’s encouraging to watch the progress knowing with each one, there is a homeowner patiently waiting and ready to reclaim their life in Lahaina.
For us, the gradual return of businesses and even some of our favorite restaurants has also been a welcome sight. This past month, we’re especially grateful to have enjoyed the return of Honu Oceanside Restaurant. Dining along this picturesque shoreline with the pleasant bonus of seeing an array of familiar faces in both staff and patrons feels like one more piece of the puzzle has just been found.
Beyond our shores we’ve also been delighted to receive word from friends that we haven’t heard from in a while to let us know they will be picking up where they left off and returning soon for a visit. And along the lines of “picking up” again, we’re happy (and thankful) to report that the real estate market on the island looks to be following that same trend.
On a final note, we would like to share our gratitude for the generosity shown by you and countless others for the Lahaina community. Thanks to so many donations and assistance, we are grateful to be affiliated with organizations such as the Hawai’i Rotary District 5000 Foundation and Lahaina Sunrise Rotary Club. Through the collective efforts of Rotarians and supporters, the Hawaiʻi Rotary District 5000 Foundation has played a crucial role in the healing process and to date, has raised over $3.2 million which has funded more than 60 projects directly supporting fire survivors and the community.
Lahaina Sunrise Rotary had a specific focus to supply “tools of their trade” to the entrepreneurs who lost their businesses. The Club purchased over $75,000 worth of equipment – from “weed whackers” for landscapers to table saws and socket wrenches for carpenters and mechanics. They helped electricians, beauticians, massage therapists and so many more small business owners make a fresh start. All of which could not have been done without the generosity of so many, and for that, we are truly thankful.
We hope you had a wonderful Thanksgiving and wish you a season filled with holiday cheer and a little extra Aloha!
Aloha, Greg & Leah
Looking for a creative new twist to reinvent your holiday leftovers this year? This Turkey & Mushroom Creamy Tomato Gnocchi recipe from Rachel Ray may be the perfect way to try something new and empty that post-Thanksgiving refrigerator!
Turkey and Mushroom Creamy Tomato “Gravy” with Gnocchi
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, plus 1 tablespoon butter
- 1/2 pound white button mushrooms, sliced
- 2 sprigs fresh rosemary, leaves finely chopped
- A couple sprigs thyme, leaves chopped
- 1 bay leaf
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped or grated
- Salt and freshly ground black pepper
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups chicken stock
- 1 pound chopped cooked turkey meat
- 1/2 cup heavy cream
- 1 1/2 pounds gnocchi
- A few grates nutmeg
- Grated Parmesan or Gruyere, for topping
Instructions
- Cook’s Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.
- In a Dutch oven, heat the extra-virgin olive oil and 2 tablespoons of butter over medium heat. Add the mushrooms, rosemary, thyme and bay leaf and cook until the mushrooms are lightly brown, about 7 to 8 minutes. Stir in the onions and garlic and season with salt and pepper, to taste. Raise the heat a bit and cook 5 minutes more. Stir in the tomato paste, Worcestershire sauce and stock. Bring to a boil then reduce heat to a simmer. Add the turkey and heat until the mixture bubbles, then turn off heat and cool. Store in the refrigerator for a make-ahead meal.
- Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the gnocchi. Cook until they float, about 1 to 2 minutes.
- Drain the gnocchi and them to the pot. Stir in the remaining 1 tablespoon of butter and season with a hint of freshly grated nutmeg. Serve in shallow bowls topped with lots of chunky, creamy sauce and some cheese.
Enjoy!