We are knee-deep in what is likely the soggiest summer in Hilo in the past 15 years. I counted more days of rain than sun, which supports Hilo's infamy as being the wettest city in the United States. I am so glad to have retired from league tennis, as I'd likely spend more time squeegee-ing the court than actually playing. Bejeweled Blitz is a much better pastime!
I've come to the conclusion that I am a magnet for wet places, no matter how much I keep saying I don't like rain. My four years in Seattle were miserably damp. I'm likely the only person who has attempted to escape the Hilo rain, only to be drenched by a sudden downpour in the parking lot of the Kona Costco. In another botched attempt to circumvent rain, I ran off to the Hapuna Prince and was treated to an amazing show that night: thunder, lightning, torrential rain.
|acini di pepe|
click on recipe title for printable recipeFrog Eye Salad
1 c acini di pepe pasta
2 cans mandarin oranges
1 can (20 oz) crushed pineapple
1 c sugar
1/2 tsp salt
2 eggs, well beaten
3 tbsp flour
8 oz. Cool Whip, thawed
4 c miniature marshmallows
1 c maraschino cherries, drained (optional)
Bring water to a boil and cook acini di pepe pasta for 9 minutes. Drain. Drain mandarin oranges and pineapple, reserving 1 1/2 c of juice. Refrigerate mandarin oranges and pineapple. In a medium saucepan, combine juice with sugar, salt, eggs, and flour. Cook, stirring constantly with a whisk, until thick. Remove from heat. Add drained pasta to sauce and mix gently. Place in a large, covered bowl, and refrigerate overnight. Add drained fruit, Cool Whip, and miniature marshmallows to acini di pepe mixture. Combine gently and refrigerate until ready to serve.