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January 23 

Saint of the day:

Saint Marianne Cope

Patron Saint of lepers, outcasts, those with HIV/AIDS, the Hawaii

Saint Marianne Cope’s Story

Though leprosy scared off most people in 19th-century Hawaii, that disease sparked great generosity in the woman who came to be known as Mother Marianne of Molokai. Her courage helped tremendously to improve the lives of its victims in Hawaii, a territory annexed to the United States during her lifetime (1898).

Mother Marianne’s generosity and courage were celebrated at her May 14, 2005, beatification in Rome. She was a woman who spoke “the language of truth and love” to the world, said Cardinal José Saraiva Martins, prefect of the Congregation for Saints’ Causes. Cardinal Martins, who presided at the beatification Mass in St. Peter’s Basilica, called her life “a wonderful work of divine grace.” Speaking of her special love for persons suffering from leprosy, he said, “She saw in them the suffering face of Jesus. Like the Good Samaritan, she became their mother.”

On January 23, 1838, a daughter was born to Peter and Barbara Cope of Hessen-Darmstadt, Germany. The girl was named after her mother. Two years later the Cope family emigrated to the United States and settled in Utica, New York. Young Barbara worked in a factory until August 1862, when she went to the Sisters of the Third Order of Saint Francis in Syracuse, New York. After profession in November of the next year, she began teaching at Assumption parish school.

Marianne held the post of superior in several places and was twice the novice mistress of her congregation. A natural leader, three different times she was superior of St. Joseph’s Hospital in Syracuse, where she learned much that would be useful during her years in Hawaii.

Elected provincial in 1877, Mother Marianne was unanimously re-elected in 1881. Two years later the Hawaiian government was searching for someone to run the Kakaako Receiving Station for people suspected of having leprosy. More than 50 religious communities in the United States and Canada were asked. When the request was put to the Syracuse sisters, 35 of them volunteered immediately. On October 22, 1883, Mother Marianne and six other sisters left for Hawaii where they took charge of the Kakaako Receiving Station outside Honolulu; on the island of Maui they also opened a hospital and a school for girls.

In 1888, Mother Marianne and two sisters went to Molokai to open a home for “unprotected women and girls” there. The Hawaiian government was quite hesitant to send women for this difficult assignment; they need not have worried about Mother Marianne! On Molokai she took charge of the home that Saint Damien de Veuster had established for men and boys. Mother Marianne changed life on Molokai by introducing cleanliness, pride, and fun to the colony. Bright scarves and pretty dresses for the women were part of her approach.

Awarded the Royal Order of Kapiolani by the Hawaiian government and celebrated in a poem by Robert Louis Stevenson, Mother Marianne continued her work faithfully. Her sisters have attracted vocations among the Hawaiian people and still work on Molokai.

Mother Marianne died on August 9, 1918 and was beatified in 2005 and canonized seven years later.




St. Marianne Cope resting place in Hawaii




"Kaukau" is a pidgin slang word meaning "food" or "to eat." The Hawaiian term for food is `ai.

The two theories on the origin of the word "kaukau" are the Hawaiian word for table,

pâkaukau, and the Chinese word for food, chow chow.

In Hawaii we say "We go kaukau!", I would say, "I hungry I like kaukau!" or "Let's kaukau!"

The Cuisine of Hawaii is a fusion of foods brought by immigrants to the Hawaiian Islands, particularly

of Portuguese, Chinese, Filipino, Japanese, Korean, Polynesian etc.

Char Siu


10 lbs of boneless pork shoulder butt


  • 1 Tbsp Hawaiian salt or coarse sea/kosher salt

  • 1/4 cup soy sauce

  • 4 slices ginger, crushed, peeled and minced fine

  • 1/4 cup warmed honey or maltose

  • 1/4 cup white or brown sugar

  • 2 cloves garlic, crushed, peeled and minced fine

  • 1/4 cup Shaoxing wine or straight whiskey

  • 2 Tbsp Chinese 5-spice powder

  • 1/4 cup oyster flavor sauce

  • 1 Tbsp paste red food coloring


  1. Cut pork lengthwise into 2 x 8 inch long strips.

  2. Mix marinade well in large metal bowl.

  3. Add pork to marinade and mix through. Use thongs or very clean hands.

  4. Marinate for 8-12 hrs overnight in refrigerator, turning occasionally.

  5. Preheat oven to 400° F. & place a roasting pan filled w/ 1/2 inch of water.

  6. Place pork pieces flat on a wire rack set high in oven.

  7. You may even rig your own meat hooks from metal hangers to hang in your oven.

  8. Roast 30 minutes. Turn over & brushed with warmed honey or maltose.

  9. Continue to roast 15 min. Turn & brush again with honey.

  10. Roast another 15 minutes. Meat should have nicely charred edges

  11. with strands of glistening honey oozing and dripping.

To serve, slice finely thin across the grain.
Char siu strip slabs may be frozen for convenience with other great Chinese dishes.

Use a Rotisserie Grill or BBQ to make my char siu.

The rotisserie is self-basting so just brushing the honey on the meat is easy while its turning.

The meat is cooked faster and more evenly.

My char siu took exactly 1 hour and 30 minutes to cook with about 15 minutes to rest before slicing.

Maltose is the secret ingredient Chinese restaurants use instead of honey and plain sugar.

I had a hard time finding maltose syrup but finally found it in chinatown.

Some char siu recipes call for hoisin or sweet bean sauce,
I find it unnecessary since I already have enough sweeteners added.

I use sugar or brown sugar added to the honey for the nice sticky glaze.

I make a big batch of sauce and store them away in jelly jars in the fridge.

The consistency of the sauce is exactly like Lum's Char-Siu Sauce. 


Pineapple Upside-Down Cake


  • 1/2 cup unsalted butter

  • 3/4 cup light brown sugar, packed

  • one 20-ounce can pineapple slices

  • about 12 maraschino cherries

  • 1 cup all-purpose flour

  • 3/4 cup granulated sugar

  • 2 teaspoons baking powder

  • pinch salt, optional and to taste

  • 1 large egg

  • 1/2 cup buttermilk 

  • 1/3 cup sour cream

  • 3 tablespoons canola or vegetable oil

  • 2 teaspoons vanilla extract


  1. Preheat oven to 350F.

  2. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power.

  3. Pour the butter into a 9-inch springform cake pan.

    Use your finger to run a bit of butter around the side of the pan so it’s well-greased.

  4. Evenly sprinkle the brown sugar over the butter.

  5. Add 1 whole pineapple slice to the center of the pan.

  6. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. 

  7. Place the remaining slices around the sides of the cake pan with the curved side pointing
    down toward the bottom of the pan 
    (see photos for reference). There will likely be bare side patches with no pineapple coverage, that’s okay.

  8. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.

  9. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.

  10. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.

  11. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

  12. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined.

    Small lumps will be present, don’t over mix or try to stir them smooth.

  13. Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom.

    Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.

  14. Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes,

    or until center is set and not jiggly, and a toothpick inserted in the center comes out clean

    or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick,

    not all the way to the bottom where you’ll hit gooey pineapple juice.

  15. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving.

    I allowed cake to cool overnight, covered with a sheet of foil, before inverting. 

    Cake will keep airtight at room temperature for up to 5 days.

Somewhere Over the Rainbow by Israel Kamakawiwo'Ole

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