kruizing with kikukat

Monday, August 25, 2014

Toaster Oven Food: Brownies

Last week was the first full week of school.  The previous attempt at a full week was thwarted by the arrival of Hurricane/Tropical Storm Iselle.  We finally got to experience a real Friday on our new bell schedule.  All seven periods in the same day makes for a freaking long day, let me tell you!  I think the students hold up better than the adults, but it is still a really long day.  I was beat by the time I got home, and I'm grateful Mr. Dependable picked up the Ds early.

This week's post kinda reflects my energy level. . .very sparse.  I don't even have the energy to bitch about my kids/colleagues/Mr. Dependable/etc.  And I only managed to get one picture of the brownies before they were gobbled up.  In my opinion, these are the best brownies you will ever eat.  They are energy friendly because they can be baked in a toaster oven...no need to fire up the behemoth.  Furthermore, the person who does the dishes will also conserve energy since this is mixed in the same pan used to heat the butter, sugar and water.  Another plus to baking in a square pan is the cooling rate.  These brownies cool faster , making the wait to sink your teeth into these decadent morsels that much shorter.

click on recipe title for printable recipe

     3/4 c flour
     1/4 tsp baking soda
     1/4 tsp salt
     3/4 c sugar
     1/3 c butter
     2 tbsp water
     12 oz (2 cups) semi-sweet chocolate chips, divided
     1 tsp vanilla
     2 eggs

Preheat oven to 325 degrees.  Line (with foil) and grease an 8 1/2" or 9" square pan.  In a small bowl, stir together flour, baking soda, and salt.  Set aside.  In a medium saucepan, heat sugar, butter, and water, stirring constantly, until mixture boils.  Remove from heat and immediately stir in 1 cup chocolate chips and vanilla.  Using a hand mixer, mix at low speed until smooth.  Add eggs, one at a time, beating well after each addition.  Add flour mixture, beating until incorporated.  Stir in remaining chocolate chips.  Spread in prepared pan.  Bake 30-33 minutes until just set.  Cool completely before cutting into 16 squares.

I hope I will have more energy next week for a longer post.

Monday, August 18, 2014

Kim Chee Patties

Last week was a difficult week.  We had some restoring to do at the hale (house).  The Help put back the gazebo cover.  He replaced the tarp on the tempermanent carport.  He also replaced the loose clamps on the pool heater.

He did a lot, and I'm grateful for his help, but I know there are families out there who still have it bad.  Some of my friends in Kapoho just got electricity restored this weekend.  Many had already capitulated and purchased generators.  I offered to do laundry for some of my work friends, but nobody took  me up on my offer.  I hope it wasn't because of my only stipulation, "no undies". . .didn't want uncomfortable smiles (or new good friends) at work.

This past weekend was a long weekend (unlike the long weekend created by the arrival of Iselle, this weekend was planned). . .Admissions Day holiday on Friday.  Since D2's birthday fell on Thursday, I threw her a slumber party on Thursday evening.  She had a few friends over for pizza (yes, she finally eats pizza) and swimming.  Although I kept an eye on them, its nice to know kids are able to swim on their own.  I wonder when they became "old". . .

Not sure why, but I started feeling really lousy on Friday.  I woke up with a headache right behind the eyes.  I think the Aleve upset my stomach because I had to go back to bed and rest.  It made me think that in spite of being with students all last year, I didn't take any sick leave.  The only time I called a substitute was to attend a workshop.  Amazing!  The previous year, when I was only with adults, I developed bronchitis.  I think the adults gave me more sickness germs than the kids.

Feeling under the weather, I asked The Help to get me some kim chee to eat with the taegu (seasoned codfish) I had.  My reasoning was that the chili pepper heat would kill the bad germs.  It must've worked because I felt fine by the time cake and ice cream time rolled around, and I was even able to keep my claws appointment.  I tried out a new salon since TK was on vacation. 

The next day, I felt fine so I accompanied The Help to a yearbook photo shoot in the morning.  I also managed to squeeze in a test drive of a cute car I've been thinking about for D1.  I'm still thinking. . .

I spent the entire afternoon at preseason football games with The Help.  My job was to sherpa photo equipment.  I think I went above and beyond the call because I actually shot some frames myself!  I have students on both the junior varsity and varsity teams, and it is always nice to see them in a non-classroom environment.  The 3rd quarter of the varsity game seemed endless!  I spent over five hours at the stadium and had no energy to come home and cook dinner.  We ate Korean food at Restaurant Osaka (yes, Restaurant Osaka serves Korean food). . .guess I was still ono for heat.

By Sunday evening, with my Korean food craving practically satiated, I decided to give it the one final hurrah.  I didn't want the jar of kim chee to be forgotten in the fridge, so I made kim chee patties with the rest of the kim chee (I didn't eat much of it when I was feeling under the weather).   Kim chee patties are easy to make because the patties fry up quickly.  Because they are rather thin, they make a whole lot which means there will be leftovers for lunch the next day (and maybe even the day after too)!

click on recipe title for printable recipe

     1 jar (10-12 oz) kim chee
     1 lb ground beef
     2 tbsp sugar
     2 tbsp shoyu
     1 1/2 tsp salt
     5 eggs
     1/4 c flour
     3/4 c cornstarch

Drain kim chee, reserving 1/2 c liquid (if liquid is less than 1/2 c, use water to make up the difference).  Chop kim chee and combine with ground beef.  Combine remaining ingredients.  Add to kim chee/ground beef mixture.  Batter will be runny.  Heat oil in skillet.  Scoop 2 tbsp at a time and fry in skillet (flatten out a little) until brown on one side.  Turn over and fry other side.  Add oil as needed.  Skillet should not be dry.  Drain on paper towels.

Preseason football got underway this weekend.  Both the JV and varsity squads were victorious in their debut versus crosstown rival Waiakea.  Way to go VIKS!
making for the end zone
tough-as nails running back on the jv roster. . .she scored a rushing TD
senior running back weaving through Waiakea defenders
Bring back memories, eh, Matsu???

Monday, August 11, 2014

Bread Machine Monkey Bread

PI'm still here!  Thank you to all those, from near and far, who expressed concern for our safety.  Natural disasters aren't fun, but Hurricane/Tropical Storm Iselle brought the opportunity to hear from my friends all over the world. . .Adamstown, Pitcairn Island; Fredericksburg, Virginia; Mililani, Hawaii; Kennewick, Washington; northern and southern California; Tucson, Arizona; McKinney, Texas. . .the list goes on and on.  I can feel the love!

The Kikukat house sustained only minor damage.  Two cypress trees fell against the house.  One of those trees fell from my neighbor's property onto the gutter of the garage.  The other tree, also a cypress, fell against the gutter near D2's bedroom. I was worried about the tall, decaying trees in bowels of another neighbor's property, but those, miraculously, are still standing.

In addition to the crazy howling and whipping winds, we experienced several power outages.  The longest lasted just under an hour, so we were very fortunate.  Other customers were without power much longer.  In fact, some of my friends who reside in the Puna (south southeast Hawaii)area still don't have electricity (it's been 4 days!).  The pictures they've posted on facebook were horrific.  Even more horrific is the absence of the state government in showing some compassion.  The governor (soon to be booted, as he lost his re-election bid in the primary on Saturday) was too busy usurping the mic at the headquarters of his challenger to even mention how much the people of Puna have been through.  Hilo (east Hawaii) was fortunate to be spared the full onslaught of Iselle.  Scroll down to the "pussyfooting" section if you want to see pictures of the effects of Iselle in east Hawaii.

I called the Rents to ask how they fared.  Kikukat Mom said Kikukat Dad had already called the cable company to ask how to bring his tv back online.  She also reported that their beloved kitty, Oreo, was safely sequestered indoors and would be taking his meals there until the storm threat was over.  When I called, he had just been served his breakfast.  Apparently he eats when the Rents eat.

All this storm stuff makes me thankful.  I'm thankful I still have a roof over my head.  But I need to move forward, and that means shifting my mental focus back to work.  Work....work......ugh.....this school year just did not start right.

Last week I took the high road.  I really wanted to bitch about work and the assholes who try to bring the rest of us down.  I still want to, but I won't (at least not too much).  There are too many around.  I won't have enough space/time to talk about all the dipshits, Iselle notwithstanding, who attempted to make my life miserable this past week.  The biggest joke was having an inexperienced person check the work of competent, experienced, veteran teachers and questioning us on our decisions and calculations.  Shit, I'm doing YOUR work!  YOU are supposed to know these things!  I just can't remember any time in the past (other than the year I spent at the school in the "goat herder" section of town) when the school year got off to such a rocky start.

When I applied for my current job, I was told by a friend at the school that the real monkeys at the school are not in my class.  So in the honor of the un-named "monkeys", this weeks post, monkey bread, is dedicated to them.

The original recipe for this appeared in Betty Shimabukuro's By Request column in the Honolulu Star-Bulletin in 2001.  Since then, the Honolulu Star-Bulletin merged with the rival daily, Honolulu Advertiser, and is now known as the Honolulu Star-Advertiser.  Not so creative, but I guess everyone (except the people who got laid off) was happy. 

Over a decade has passed since that recipe was published, but I finally got around to making it.  And I am stupid for waiting so long.  As far as doughs go, this was one of the easiest doughs to work with. . .if you tried my manapua post and did okay with the dough, then this one will be a piece of cake.  If you are a fan of the monkey bread served at Mariposa (Neiman-Marcus), I need to forewarn you that while this recipe is delicious, it will not produce a replica of Mariposa's monkey bread.
Although I like things made "from scratch", I don't have the patience nor the technique to knead dough by hand.  And while I've tried to do bread in the kitchenaid mixer, I just cannot get around how convenient it is to use a bread machine.  For those of you who enjoy feeling the dough between your fingers (or seeing it in the bowl), then follow Betty's recipe.  If you are like me, then use my cheater's method for the bread machine.
click on recipe title for printable recipe
adapted from Honolulu Star-Bulletin, 2001

     1 c milk
     1 c butter, divided
     3 1/4 c bread flour
     1/4 c sugar
     1 tsp salt
     4 tsp yeast

In a 2-cup glass measuring cup, heat milk and 1/2 c butter in the microwave for 1 minutes.  Pour liquid into pan of bread machine.  Microwave any remaining solid butter (from the 1/2 c) until melted and add to pan of bread machine.  Add flour, sugar, and salt (in whatever order recommended by your bread machine).  Make a well and add yeast.  Set bread machine for dough cycle and start.  When dough cycle is complete, turn dough onto floured surface.  Punch down and let rest for 5 minutes.  While dough is resting, melt remaining 1/2 c butter in a small bowl.  Roll dough out to 1/2" thick and cut into diamond shapes with a pizza cutter.  You should have about 48 pieces.  Grab 4 pieces and pinch them together.  Dip one side in melted butter, and turn and dip the other side in melted butter.  Place a buttered side down in ungreased muffin pan.  Repeat until all 12 muffin cups are filled.  You should have some melted butter leftover.  Let rise 30 minutes.  Preheat oven to 400 degrees and bake for 15 minutes.  Remove from muffin pan and brush with remaining melted butter.  Makes 12. 

coconut trees swaying near the canoe sheds (Hilo bayfront)
8-7-14
canoes moved away from the storm surge (Hilo bayfront)
8-7-14
Hilo Farmer's Market deconstructed
8-7-14
Downtown businesses boarded up with plywood

Kress Building windows taped and awaiting the arrival of Iselle
near Country Club Drive (Kaumana)



Monday, August 4, 2014

Soba and Asparagus Salad

I am definitely back at work.  There is no doubt about it.  My muscles ache.  My feet ache.  Even the marrow in my bones ache. 

By the time this gets posted, I might not even be alive.  Today is the first day of school for everyone (all the students).  This past Friday was freshman-only day, so they would've had a weekend to relax before the big dogs usurp the coveted areas on campus they thought they could claim. Hopefully they listened carefully to the senior guides.  I like the way the school allows seniors to do a service project for freshman-only day by serving as guides. 

Last week was the first full work week for teachers.  I think I came home from work just too tired to cook, which is how we ended up eating take-out food or food from the freezer all week.  I don't think defrosting and heating frozen food counts as "cooking".

One night I felt a little guilty because D2 and I ate 2 lbs of crab between us.  D1 had gone out for the evening so D2 suggested we eat the crab we bought the last time from Costco.  She said she's been craving crab from early summer, even before she went to Japan, and she didn't get to eat any crab in Japan.  Poor thing.  Times must've been hard!  Anyway, the crab was so yummy.  I will need to get more the next time I head to Costco.  2 lbs was just enough for the two of us.

I finally decided to get off my ass yesterday and sort-of cook.  Because it's been so hot and muggy recently, a cool dish like this was so  refreshing.  If I had any leftover crab, I would've sprinkled some over the top.  IF I had any leftover crab. . .

click on recipe title for printable recipe

     1 pkg (about 12 ounces) soba
     1 lb asparagus
     1/2 c chicken broth
     1/4 c shoyu
     3 tbsp sugar
     1/2 tsp Hondashi
     2 tbsp sesame seeds
     2 tbsp sesame oil
     2 tbsp rice vinegar

In a jar with a tight fitting lid, combine chicken broth, shoyu, sugar, Hondashi, sesame seeds, sesame oil, and rice vinegar.  Shake to dissolve sugar.  Chill.  Bring a saucepan of water to a boil.  Cook asparagus for 2 minutes.  Remove and plunge into ice water immediately.  Drain well.  Slice into 3/4" pieces.  Cook soba according to package directions (most packages suggest boiling for 6-7 minutes).  Drain and rinse under cold water.  Drain soba well and place in serving dish.  Add asparagus.  Shake dressing and pour over soba and asparagus.  Toss gently before eating.


Monday, July 28, 2014

Ginger Biscotti

Today marks the official first day back to work for public school teachers in the state of Hawaii.  I swear time just raced by.  It seemed like just the other week I was packing up my room for the summer.

Actually, it's like I went back to work last week.  I spent Monday, Tuesday, and Wednesday, at work.  I managed to raise my blood pressure to stroke levels on Monday, reminding me that there are some people who really are stupid.  I spent Thursday and Friday at a different school.  Thursday and Friday made me thankful to work where I do.  I saw a shining example of exponential stupidity and was reminded of just how far a surname will get you (related directly to the exponential stupidity).

Circling back to the part about being thankful, I had a parent tell me how grateful and happy she is that I work with her child.  In spite of all the crap happening around me, this was definitely a bright spot.  This is why I do what I do.  This validated my decision to sign up for another tour of duty.  Screw all you haters and doubters. 

There was so much I wanted to accomplish this summer.  I wanted to try out all those recipes I pinned on Pinterest.  I don't think I tried even 3 things.  When I got busy, I always went back to my old stand-bys.  I also wanted to clean my room, but I never got around to that either.  I still have stacks and stacks of magazines along the wall.  I guess I will need to move the cleaning to next summer's to-do list.

A year ago, I made a list of all the things we ate during the summer.  I returned to work (officially) today, so it's only fitting that I make another list. 
Per D2, noticeably absent from the list above is lavosh.  She has been bugging me all summer to make lavosh.  First she wanted to take it to her summer program.  Then she wanted to take it with her to Japan/Korea.  When she returned, she wanted to pack it for morning snack at her summer orientation.  I've run out of time.  Lavosh is time-consuming.  I'm hoping she'll be okay with the biscotti I made instead.  It meets all the criteria of lavosh...hard, crispy, makes a great snack.

This is actually the 3rd biscotti recipe I'm posting.  The last biscotti recipe, cranberry orange biscotti,  was perfect for fall.  While I like cranberries and oranges, it's one of the flavor profiles I need to be in a certain mood to want to eat.  If you're going for honesty, then it's the 1st recipe that would be my choice to eat.  Unfortunately, I'm also lazy and don't always feel like watching the butter brown instead of burn then waiting for it to cool before I can proceed with the recipe.  This ginger biscotti recipe is much faster to prepare, and the taste of ginger is timeless.

click on recipe title for printable recipe

     1/2 c butter, softened
     1 c sugar
     2 c flour
     dash salt
     1 tsp baking powder
     1/2 tsp almond extract
     1/2 tsp vanilla extract
     2 eggs
     1/2 c nuts
     2 tbsp crystallized ginger pieces
     4 t turbinado sugar or any other coarse sugar

Preheat oven to 375 degrees.  Grease a cookie sheet or 2 biscotti pans (or line with parchment paper).  Place nuts and ginger into the workbowl of a small food processor.  Process until nuts are chopped small.  Set aside.  Sift flour, salt, and baking powder.  Set aside.  Cream butter and sugar.  Add eggs and extracts.  Stir in flour mixture.  Add nuts and ginger pieces.  Shape dough into 2 2"x12" long rectangles.  Sprinkle each rectangle with 2 teaspoons turbinado sugar.  Bake for 20 minutes.  Remove from oven and let cool 5 minutes.  Using a serrated knife, cut loaves into 1/2" slices.  Place cut side down on cookie sheet and bake at 300 degrees for 15 minutes.  Flip biscotti over and bake an additional 15 minutes.  Transfer to wire rack to cool completely.

A whole bunch of my friends and family are well aware of my affinity for Starbucks city mugs.  Melissa, Edz, Mr. Dependable, the Ds, LA, The Help and Brucie have helped me grow my collection.  This summer, the Ds got me a mug from Busan, South Korea and Brucie got me a bunch of mugs from Europe.  I've said it before and I'll say it again.  Brucie is whom I wanna be when I grow up.  He lives in a gorgeous oceanfront luxury mansion (I'm talking celebrity-quality), complete with German guard dog.  He has traveled in style all over the world.  He even has the bragging rights to say he lived in Austin (my dream city. . .everyone knows how much I love Texas).  The mug holding the biscotti in the picture at the top of the page is from Brucie's previous trip to London.  Thank goodness for good friends (and kids)!

Monday, July 21, 2014

We Call it Manapua

A few months ago, The Help's photo was featured in the Huffington Post article, 23 Food Things Only Chinese-American Kids Would Understand.  It was his photo of "bao", the first item of the list, that compelled the reader to consider that "baos make the best snack ever."

If you grew up in Hawaii, you may not know what "bao" is.  I didn't know what a bao was until I went to the mainland for college.

There was a grease pit on the Ave (University Avenue NE, Seattle), called Mustard's.  Needless to say, I hardly went to that place because I hated the name and didn't care much for the food (teriyaki had chili pepper seeds all over the meat...gross).  But like many of the other Asian places, Mustard's was a hit with the local (Hawaii) kids because you could get shoyu food (teriyaki) there.  I did a quick web search, and I don't think Mustard's is in business anymore.

Mustard's had a basic menu. . .about a dozen or so choices which came with rice and some kind of veggie salad.  Most of the choices were some kind of teriyaki.  I noticed in Seattle that Asian take-out places were quick to sell teriyaki, no matter what type of Asian ethnicity of the owners.  In addition to the teriyaki offerings, Mustard's sold steamed bbq pork buns.  A friend of mine went there (I went with him) and ordered "manapua".  Manapua is the local (Hawaiian) term for what the rest of the world calls "bao".  The person at the counter told him, "we don't sell that".  When he pointed to the white pillowy buns, the guy said, "thats hom bao".  My friend was adventurous so he agreed to buy one.  When he tried it, he was puzzled. . .it was manapua!

Since that fateful fall day some thousand years ago, I've come to realize that manapua is called hom bao or char siu bao in every place other than Hawaii.  But it is the same thing. . .chopped bbq pork encased in an eggless yeast dough.  And it does make a great snack (like the Huffington Post article states)!  Traditionally, manapua is steamed, hence the white color, but baked manapua is also popular, at least in Hawaii.  The dough of the baked version is not the same as the steamed version.  The baked manapua dough usually contains egg and is yellowish in color.  Both doughs are slightly sweet.  I think most of my friends actually prefer the baked version, but I'm traditional and prefer the snowy white bun (steamed).

My favorite places for manapua are Chun Wah Kam, Char Hung Sut, and Legend Seafood Restaurant (this place calls it char siu bao).  All places are in Honolulu so it's not like I can just run down to the corner to get it when the urge arises, but I try to bring some home when I go to Honolulu.  Manapua freezes/reheats well.  Because it's not so easy to get here (frozen kine in the store just doesn't cut it), if I really want manapua, I make my own.  The BBQ Country Ribs, last weeks post, makes a great filling for manapua.  If you bought over 8 lbs of country style spareribs from Safeway, you'd have tons of leftover bbq pork too!

click on recipe title for printable recipe

     6 1/4 c flour + more for dusting
     3/4 c sugar
     2 1/4 tsp yeast
     1/3 c warm water
     1 tsp salt
     1 1/2 tbsp Crisco shortening
     1 c hot water
     3/4 c milk

Dissolve yeast in warm water.  Set aside.  Stir together flour, sugar, salt.  Combine hot water, milk, and crisco.  Add to flour mixture.  Add yeast mixture.  Using a dough hook, mix on speed 2 for 5 minutes, stopping as necessary to scrape sides of bowl.  Place in a greased bowl and let rise for an hour.  While dough is rising, make filling as follows:

     2 1/2 c char siu (Chinese barbecued pork), diced
     8 water chestnuts, diced
     2 tbsp diced onion
     2 tsp sugar
     1 tbsp shoyu
     1 tsp hoi sin sauce
     1 tsp red bean curd
     1/8 tsp (or less) red paste food coloring

Stir fry all ingredients except food coloring for 3 minutes.  Remove from heat and add food coloring.  Set aside to cool.

Cut 36 squares of waxed paper (3 x 3 inches).

Punch down dough and let rest 10 minutes.  Turn out onto floured surface.  Divide dough into 36 pieces.  Flatten and fill with a tablespoon of filling.  Place seam-side down on waxed paper squares.  When double in size, steam for 20 minutes.

It's official...I'm back at work.  Boohoohoo.

On the bright side, the Ds are home!!!  They managed to get in yesterday, amidst the much-ado-about-nothing threat of post-tropical cyclone Wali. 

Monday, July 14, 2014

BBQ Country Ribs

Kikukat and family would like to extend their condolences to the Lewis family of Fredericksburg, VA.  On Saturday, their eldest child William was fatally shot in Chicago while waiting for a bus.  Although Chicago police believe the shooting to be gang-related, they believe Wil was not the intended target.  Wil was a talented young man with a bright future.  He was only twenty-eight.

Although I've never met Wil, his dad, Joseph, is a friend.  Joe's day job is principal of Stafford Senior High School in Fredericksburg, VA.  Joe's other profession is a writer.  A few years ago, I was honored when Joe asked me to read his manuscript Stolen Lives, prior to meeting with his publishers.

Joe is also a blogger.  His most recent post, With Sadness (Sunday, July 13, 2014), on his blog, Simple Thoughts from a Complicated Mind, Sort of. . ., is so heartwrenching for me to read.  The agony a parent goes through when dealing with the death of a child is beyond comprehension.  Mr. Dependable once said, "A parent should not bury a child."  He has said a lot of stupid ass things, but that was something he actually got right.

The Ds have been traveling for over a week, and I miss them terribly.  Everytime I see their messy rooms I want to scream, but I still miss them.  I want to hug them real tight and tell them how much I love them.  I think Desi and Kennie miss them too.  At least once a day I'll see one of the kats walking out from the Ds wing [of the house].  Reading Joe's blog made me miss them even more. 

As much as I miss them, I can't waste time fretting over their absence, for my vacation clock is ticking.  This is the last Monday of summer vacation for me.  I need to make the most of my time left.  Most teachers officially begin the school year on July 28, but I begin on the 21st.  I feel like I've been working all summer, and lately, even if I'm not doing esy, I'm extra busy!

Last week was a busy week.  I was nice to The Help and bought him a tray of botamochi/ohagi.  After watching the Kenmin Show, all The Help could talk about was ohagi.  My friend's mom makes the best ohagi so I ordered some for The Help, his parents, and my parents.  That kept him quiet for a while.

I went in to work on Wednesday to meet and greet a new teacher.  I offered to help him get his keys and show him around.  He is new to the school but not new to teaching.  I hope he will enjoy his new home!  Actually, he should.  He is leaving a toxic situation, which will not get better unless. . .

I also enjoyed a nice lunch with Brucie, who just returned from a magical trip to England and Switzerland.  Sounds like he had a lot of fun, and thanks to him, I now have another three mugs for my collection.  Brucie is who I wanna be when I grow up!

After about a year, The Help and I made an attempt to make it back to Takenoko Sushi for lunch.  When I called a few weeks ago for a dinner reservation, they told me their next dinner opening was in August!  I couldn't wait that long.  Luckily, the wait for a lunch seating was only a week.  At the last moment, The Help gave up his seat for my parents (I was able to secure another seat), so I ended up going with them instead.  Like Sushi Sasabune, the best part of Takenoko is the omakase (chef's choice).  But unlike Sushi Sasabune, where you think you might get scoldings (or kicked out) for eating something incorrectly, Takenoko is more laid back.  Kikukat Dad tried uni (sea urchin) for the first time.  He said The Help can have his share from now on.  He said there was something stinky about it.  Kikukat Mom is not an adventurous eater, so she stuck with the basics:  unagi (eel), hamachi (yellowtail), toro (fatty tuna), and salmon.  Boring.  Kikukat Dad has a habit of inhaling his food, so we were outta there within 30 minutes.  I soooo could not savor and enjoy every bite.

This past Friday, The Help and I went to Kona to take his car to the doctor.  We had most of the morning to leisurely walk around Kona and explore.  I hate "exploring", as I've come to associate it as a term The Help uses when he is lost.  Unlike The Help, my sense of adventure is nil.  I don't like "exploring".  I like "finding".

We had lunch at The Fish Hopper, a restaurant near the Kailua pier.  Both of us had salads.  The Help had the Cobb salad, and I had the chicken macadamia salad.  I wasn't expecting much, but both of us thoroughly enjoyed our meals.  The Asian dressing on the chicken salad was perfect.  I did ask for it without papaya.  I should've asked them to hold the red onions too, but the onions were easy enough to pick out.  The Help's salad looked like it was full of bacon.  If it wasn't for the bleu cheese, I might have thought about ordering that too.

After my salad, I was looking forward to a hearty dinner (we made it home from Kona in the afternoon).  I was tired so it was a good thing we had lotsa leftovers in the fridge.  The Help came across a good sale Safeway was having on country ribs.  I generally don't buy country ribs (country style spareribs) because I tend to like my pork extra fatty (like bacon & hocks).  I suppose The Help couldn't help himself.  Nearly 8 lbs of country ribs cost under $20 with the Safeway club card.  8 lbs is a whole lotta meat, so I baked it with an Asian barbecue sauce because I knew the leftovers would be good.

BTW, the sauteed greens to the side of the meat in the top pic and the pic below is such a simple accompaniment to throw together. . .shredded savoy cabbage, ham slivers, and salt.  Saute until cabbage shows slight browning.  Place in a serving bowl and top with a generous sprinkle of parmesan cheese.

click on recipe title for printable recipe

     4 lbs country style spareribs
     1/2 c shoyu
     1/2 c oyster sauce
     3/4 c ketchup
     3/4 c sugar
     1 tbsp guava jelly or orange marmalade
     1/8 tsp 5-spice
     1/2" piece of ginger, grated

Boil country ribs for 1 hour.  Drain well and wash off scum.  Preheat oven to 350 degrees.  Place ribs in large baking pan.  Combine remaining ingredients.  Pour over ribs.  Bake 1 1/2 hours.  Remove from pan and slice across the grain to serve.

R.I.P. William Lewis. . .may your light continue to shine.