Aloha Everyone! Sorry it has been so long since our last post but as mentioned earlier, we have been having a whirlwind of a summer!! First leaving beautiful Cary, North Carolina and our wonderful new friends, we began our travels at the end of June taking us to Michigan, Illinois, Florida, The Bahamas, Texas, Mississippi, New Mexico, Arizona, California then finally back home to the Big Island, Hawai’i. Phew, I am tired just reliving it all. It was such a blessing being able to catch up with family that we haven’t seen in years. And being able to see those that we do see often is always a blast. Every moment we got to spend with each other was a pleasant reminder of how precious every day is and we will treasure every moment. While July and August was the longest and best vacation we’ve ever had, we lost our beloved GG. Mary Grace will be truly missed and I am so appreciative of being able to visit with her and the rest of the Loftus Family during our visit to Chicago. This summer we got to connect with a lot of our family during our Harris Reunion cruise and look forward to the next reunion in two years. Puerto Rico, here we come!!! And for the family we weren’t able to see, we look forward to you coming out to Hawaii!!!
The Loft & Learn site will be very sporadic again until October where we will be relaunching the site among other exciting news of re-branding! Yes we are re-branding the coffee company,Farm and “Kids Loft” on Youtube . We will definitely keep you posted on our journey of restoring the farm and renovating our home!! Thank you for taking this wild ride with us, until next time,
Hello to all of you who have been following along on the Loftus Family Search journey with us as we look for our land to farm and build a life on. We started out last year with our cross country journey from Boise Id and looked at land in Tennessee, Kentucky, Virginia, South Carolina eventually travelling north and seeing property in Maine as well as crossing the border into Canada to view land in New Brunswick and Nova Scotia. We pulled up stakes in beautiful North Carolina for the last year where we really did make a run at seeing if this could be our forever home. After enjoying the beautiful atmosphere and meeting new life long friends we have decided that Hawaii is now our home. And look forward to embracing everything the Hawaiian Life style and culture has to offer. Ace has never stopped referring to Hawaii as is home as this is where he has spent the majority of his like and his younger brother Kingston was born there.
Although we will miss being close to family and friends on the mainland, we look forward to our new lives as Home owners in Paradise. Coming soon we will continue to post about our journey to remodel our dream home and launch our new venture “Loft Farms” where we will cultivate grow and maintain 100% Kona Coffee, Lavender, Wine from our vineyard as well as Fruit Orchard and Gardens. We would love to eventually add our venue on the tour circuit where people can use the grounds as a wedding or event venue or just tour the grounds and have a hands on experience picking their own coffee cherry, Lavender bundle or fruit etc…
The next couple of months will be extremely hectic as we are preparing for our huge move in just 4 weeks! Please forgive the sporadic posts on the blog but continue to follow along on instagram for our daily posts of life leading up to our big move including our Family Reunion Cruise, Trip to Disney World, Road Trip to Chicago and Michigan and finally our cross country road trip to the Grand Canyon where after that we drive to San Diego to catch our flight to the Big Island. We are a little nervous but mostly ecstatic about our new chapter of our journey. Thank you all for sharing this journey with us. And definetly don’t forget to follow Ace & Kingston as they continue to post on “The Kids Loft” youtube channel, (Hawaii Style)
Until next time…With Love
So my Big Sis Mern passed along this amazing recipe she found for Making Squash Spaghetti. If you are looking for a healthier spaghetti without sacrificing any delicious taste, then look no further. Thanks to Emma Christensen of The Kitchn for this wonderful recipe!!!
How To Cook Spaghetti Squash in the Oven
What You Need
1 medium spaghetti squash (2 to 3 pounds)
Sharp chef’s knife
Medium-sized roasting pan or baking dish
- Preheat the oven to 400°F: Preheat the oven while you prep the squash.
- Slice the squash in half: Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
- Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — we want that! The inside should look clean and fairly smooth. Discard the seeds (or save them and roast them for a snack!).
- Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
- Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
- Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
- The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
- Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
- Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.
- Roasting the squash whole: Instead of cutting the squash in half, you can also roast it whole. Roast until a fork can easily pierce through the outer peel and all the way to the interior of the squash, about an hour. Slice in half and carefully remove the seeds and stringy flesh, then scrape the flesh as directed above.