kruizing with kikukat

Monday, August 13, 2018

Korean Lettuce Wraps

My summer vacation is officially over.  Actually, it's been over for more than two weeks.  The Hawaii school year seems to begin while most of the northern hemisphere is still enjoying the dog days of summer.

So once again, the dilemma of packing a lunch presents itself.  I really don't enjoy making sandwiches.  Seems like a lot of dishes for a mediocre output.  Leftovers are a better choice for me, and a great way to use up leftover barbecue (beef, chicken or, my favorite, pork) is to make lettuce wraps.  My last post, Korean spicy bbq pork, is what I normally use for lettuce wraps.

The Help remembers having lettuce wraps as a kid.  He said they did a simple one where they put rice and some shoyu on a lettuce leaf.  D1, before she was rat lung worm-phobic, couldn't get enough of the minced chicken lettuce wraps from Hilo Rice Noodle.  We would need to buy 2 orders...1 for her and the other one for the rest of us.

For the neatest lettuce wraps, use Manoa lettuce.  The leaves are soft enough to mold around the filling, but not so soft that it will disintegrate.  I've seen it described as a leafy, bibb-type lettuce.  It is readily available in supermarkets here, and I usually buy the hydroponically grown type sold in the giant plastic bubble (takes up lots of space in the vegetable bin).  If Manoa lettuce isn't available, a boston or bibb lettuce will work.  A leafy lettuce would also do fine.  I had The Keeper over for sake sipping and served lettuce wraps using organically-grown baby Romaine.  That worked out well, since the leaves were just the right size to hold a golf ball-size rice clump and some meat slivers.  But please don't use iceberg lettuce...that would be more appropriate for minced chicken.
What makes these lettuce wraps really tasty is the sauce.  I used to buy kochojun, until my friend's mom shared her sister's recipe for the homemade stuff.  It's infinitely better than the store-bought variety.  My dad even uses it to make his own taegu.  Of course, if you're not so ambitious and don't want tubs of kochojun in the fridge, buying it in small jars is the sensible alternative.  The sauce (you can see some of it on the rice in the pictures above and below) has some kochojun in it, and I think it adds a nice flavor to the wraps.  But my dad prefers to use straight kochojun.  He smears it on the lettuce leaf before adding the rice. 
click on recipe title for printable recipe

     Manoa lettuce, separated
     cooked rice
     strips of cooked, seasoned beef, pork, or chicken 
     3 oz shoyu
     1 tbsp kochojun (gochujang)
     1 1/2 tsp sugar
     1 1/2 tsp rice vinegar
     chopped green onion

Combine all ingredients except lettuce, rice, and meat.  To eat, place rice and desired meat on lettuce leaf.  Spoon sauce over.  Wrap up and eat.
 
It's been a little over two years since my mom passed.  Although I still miss her dearly, I feel like some normalcy and routine have returned to my life.  I'm hoping to post more frequently since I'm cooking more now (I have another mouth to feed during the work week).  Over the past few years, I've become more adept at knitting, something which would have made KikukatMom proud.  While I will continue to share favorite recipes, I hope to also share my knitting triumphs, fails, WIPs and FOs.
    

Monday, July 30, 2018

Korean Spicy BBQ Pork

Gaaaah!  Today is my last day of vacation.  Talk about a real bummer.  I guess my total house cleaning will need to wait until my next break.  Oops...I won't be around for the next big break, so we can put off house cleaning until winter vacation.

I spent a good chunk of the summer working, but I really cannot grumble about that because I have a bunch of trips planned, and the extra $ will come in handy.

The Ds made it safely back from Russia and Japan; it was always in the back of my mind that they would be detained in Russia so I'm very relieved.  D1 also made it safely back to AZ.  She seems to be settled into her new digs, although she was splitting her time between both places so she could help clean the kitchen.  I was proud to hear that she was doing her part and sharing in the move-out cleaning duties, but then it hit me...how come she never offered to clean the kitchen here?

I did manage to take a trip to Oahu during my vacation for my cousin's wedding.  KikukatDad came along, and we were lucky enough to stay with UMiles in his new home.  When I grow up, that's the kind of place I want to have....huge kitchen, lots of storage, and tons of bathrooms!  It would have been nice to play with my youngest relative, Cody, but he was attending a wedding in Long Beach that weekend.  Cody isn't even eating solid food yet, but the kiddo has logged in more traveling miles than many adults I know!  UMiles deserves a huge shout out.  Not only did he chauffeur us around, but he took the hit from KikukatDad for all kinds of stuff.  He did it all with a smile (and sometimes a head shake).

My cousin's wedding was absolutely gorgeous.  The ceremony was at her picturesque home on the windward side.  They were married at the poolside gazebo which had been decorated with tulle and fresh flowers.  She must've been a good girl because the weather held up just long enough for Judge Sakamoto to marry them.  We toasted the newlyweds with flutes of Prosecco and sparkling cider.  Then the sky opened up.

Thankfully, the reception was at Ruth's Chris Steak House on the other side of the island, so we were able to escape from the rain.  I enjoyed the reception immensely, as we were given the luxury of selecting our entree.  I could not pass up the rib eye.  Of course, it was just too large for me to finish.  KikukatDad could not finish his rib eye either.  UMiles chose the fish option, as he had just regaled KikukatDad and me with tales of how beef/anything from the cow is bad for the health.

So with summer vacation over, I plan to mope a bit over the next few days/weeks.  It's just something I do every year.  My classroom is still not set up, and I have no desire to rush in to get everything set.  I'm hoping that the kind folks who took down my room at the ending of the school year kept everything in good order.

I will definitely miss the warm days, hanging out on the patio, the smell of food on a hibachi, and not having to worry about lesson plans and meetings.  In spite of my battle with GERD at the beginning of summer, I did do a lot of good eating (I just couldn't eat much).  The Help and I visited Shiono a few times.  They make a great salmon skin salad.  I was fortunate enough to be invited over to dinner by a coworker.  She and her husband made us (me and The Keeper) okonomiyaki.  Their version was much better than what I had in Japan.  They used a generous amount of bacon and poured some really good sake alongside.  Thanks to The Keeper, I got my bon dance andagi fix, and along with Nakaz and DHS we even managed to squeeze in an MKB brunch.

I did some pretty good cooking too.  We enjoyed Caprese salad several times, thanks to the thriving basil in the whiskey barrel garden.  The Help and KikukatDad enjoyed some grilled spicy pork.  Because the pork is marinated, it can be prepared in advance.  The pork I purchase for this is sliced "teriyaki" style, so somewhere between 1/8"-1/4". 
click on recipe title for printable recipe

     1 1/2 lb thin sliced pork (not paper thin!)
     1 tbsp grated ginger
     2 tbsp sugar
     1 tbsp sesame seeds, ground
     1 tbsp sesame seed oil
     4 tbsp kochujang
     2 tbsp green onions, chopped
     4 cloves garlic, minced
     1 tsp salt

Combine all ingredients except sliced pork.  Coat pork slices well and marinate at least 2 hours (overnight is best).  Grill pork slices.  Slice in strips to serve. 

Monday, July 9, 2018

Easy Inarizushi

The Ds are still gone.  They have been gone nearly 2 weeks.  I am at the point where I've nearly forgotten their bickering, messiness(D2)/OCD(D1), and eye-rolling, and missing them a lot.  I'm hoping the weather will be settled by the time they get to Osaka.  Right now, they have probably crossed back into Japan waters.

And speaking of water. . .we have been seeing a lot of it (for this time of year)!  It's been so rainy.  Actually, no, the weather has just been fickle.  One minute it's sunny, then, in the blink of an eye, it's pouring.  There were even some violent thunderstorms and monsoon-like rains about 25 miles away in the area of the active lava.  According to the news, the thunderstorms are indeed related to the lava flow. 

Where was I?  Oh yeah...missing the Ds.  The animals here have also noticed the Ds are gone.  The cats make daily morning trip into their area of the house; even Rain seems to know D2 is not here.  Usually, Rain tries to breach the barstool barricade which D2 uses to prevent Rain from going into her bedroom.  Since she has been gone, Rain doesn't even go near the area.  The cats are both sleeping in my room at night, and that makes for some interesting jousting over bed real estate.  I'm glad Rain isn't part of the jousting.

I haven't received many texts from the Ds, but I'm attributing that to the limited availability of free WiFi in the area where they are traveling.  In a few days they will be back in the city, so I'm expecting to hear from them then.  I'm curious to know what they ate in Russia. 

Since they've been away, I have been able to plan meals better since I know the exact # of dinner eaters.  I also took the opportunity to make things I know they would not care to eat.  Neither D would touch inarizushi (cone sushi).  Neither TheHelp nor I have an explanation for this.  They both eat sushi (as in Genki Sushi or any other sushi place), so it cannot be the seasoned rice.  They also eat tofu/fried tofu.  I just don't get it.

Last week, on one of the scorching hot days (we had both hot days and cool, late-autumn-like days), I broiled some salmon belly strips to go with inarizushi.  While filling the sushi, I remembered how I would see the older ladies cooking the aburage (fried tofu) to prepare for sushi.  It was an elaborate process. . .taking hours to make, as it involved not just preparing the cones, but the filling required preparation as well.  I felt almost guilty, just ripping open a package of seasoned cones and, gasp, using an ice cream scoop to help portion the rice into the cones.

Inarizushi is an okazuya staple here.  No self-respecting lunch shop would dare NOT offer cone sushi!  And with the ease of preparation today, there is no excuse for not having it in the food case.  Most of the inarizushi served at okazuyas here are in the traditional cone shape.  You can find the pre-seasoned cone-shaped pouches in some of the supermarket here, but the oblong variety is easier to locate.  Some are shelf-stable, while other supermarkets keep their cones in the refrigerated area.

The picture on the left is the brand I usually buy at the local supermarket.  It contains 16 pouches.  Another brand has fewer pouches, but the 16 pouches can accommodate 2 cups of cooked rice, so it's convenient to make.  So far, all the brands of inari pouches I've tried have been tasty.  I have also tried the canned pouches, and they were very good too.  The pouches, no matter how they are sold, have instructions for making the rice.  At right are the directions from the back of the Misuzu brand package.  I have only a faint clue as to what it says to do (guessing from looking at the pictures), as I cannot read Japanese. 

After playing with a few different proportions, and taking KikukatDad's constructive criticism into consideration, I think I've come up with an easy way to make the rice filling.  The carrots are for color (KikukatDad once commented that HIS MOTHER would never have stuffed the cones with plain sushi rice),  especially if you are accustomed to a grandma making inarizushi.  It tastes perfectly fine without the carrots. The rice can also be cooked without the dashi konbu, but using it gives it a flavor profile which I find reminiscent of old-fashioned, grandma-type cooking. . .it just adds something. 

And if you are fortunate enough to find dashi konbu and add it, you might actually be able to hear your grandma scolding you for using the #16 disher to load the rice into the pouches!

clcck on recipe title for printable recipe

     1 pkg. pre-seasoned inarizushi pouches (Misuzu brand is 9.5 oz. and comes with 16 squares, divided into
          packs of 4).
     2 c raw white rice (rice cooker cups, not regular cups)
     water
     2-3 tbsp finely grated carrot
     1" square piece of dashi konbu (optional)
     3 tbsp rice vinegar
     2 tbsp sugar
     1/2 tsp salt

Wash rice and place in automatic rice cooker.  Fill water up to the 2 cup line.  Place carrots and dashi konbu on rice.  Cook rice.  Meanwhile, stir sugar and salt into rice vinegar until both are dissolved.  Set aside.  When rice is done cooking, remove dashi konbu.  Place rice in bowl and pour vinegar mixture over hot rice.  Stir gently to coat rice with vinegar mixture.  Stuff inarizushi pouches with about 1/4 c of seasoned rice.

Monday, June 25, 2018

Almond Panna Cotta

Since nearly the beginning of 2018, I have been suffering from shoulder pain.  What began as stiffness, which I attributed to sleeping funny, turned out to be the beginning of adhesive capsulitis, aka "frozen shoulder".  Over the course of 4 months, my shoulder when from slightly stiff to absolutely painful upon certain motions.  I have had surgeries, sprains, fractures, ischemic colitis, and a bunch of other painful things, but nothing compares to the pain from frozen shoulder.  Nothing.

While the pain didn't start off as all-consuming, it gradually caused a few lifestyle changes which really put a damper on comfort.  I had to resort to sleeping flat on my back; any degree of rotation caused pain, either from direct pressure on my shoulder or from my shoulder being unsupported.  At some point, I reached for the Aleve, but it wasn't very helpful.  I blame the combination of Aleve and sleeping flat on my back as the cause of my GERD.

So in addition to restricted movement/motion while I was awake, I had some difficulty eating, fearing the resulting heartburn and gas which followed.  As I mentioned before, sleep was out of the question.  This was my life for the second half of April and all of May.

MMM suggested that consuming yogurt might be soothing.  The Help had no problem going to the market and buying tons of one of my favorites.  My yogurt jag failed to remedy my stomach ills, but it did contribute to my growing war chest of cover-less, smallish glass jars.  A work friend, who also had an affinity for that brand of yogurt, and I talked about what we could possibly do with all of the jars.  We both thought it would be a shame to throw them out, as the jars were sturdy and cute.

On a hot day in May, I had D2 make jello for dessert, and she poured them into those jars since they were out on the counter already.  She stacked them in the fridge (our fridge real estate is always limited) since the bottom of the jar is larger than the top.  That's when it occurred to me that the jars would be perfect for panna cotta, a dessert I've enjoyed at Noodle Club and some other restaurants.  And being able to stack the jars meant I wouldn't need too much space in the fridge.

I tried a few different recipes, but some were too firm, and some did not set up adequately.  A few recipes also called for odd amounts of not-usually-in-my-fridge milk varieties.  After some trial and error, the recipe with this post is what turned out to be a good texture (to me).  Reduce or increase the amount of milk to get the texture you prefer.  Although this recipe is for almond panna cotta, there is a small amount of vanilla extract in the recipe.  I find that adding a bit of vanilla nicely softens the almond flavor, which can sometimes be very bold (think Chinese almond float).

Because cherries are now in season, I made a topping with fresh cherries (thank you Ds for pitting and halving all the cherries).  I hope The Help can come up with a summery drink using the cherry syrup.  Any type of fruit can be used as a topping.  I've had this at a restaurant with some lavender syrup and it was delicious.  I think chocolate lovers might enjoy it with a spoonful of Nutella.

Now that June is nearly over, my shoulder is almost back to normal, thanks to the MUA (manipulation under anesthesia) I underwent just after Memorial Day.  I am able to sleep on my side, my GERD is gone, and I can actually straighten my arm and lift it over my head. 

Best of all, my MUA was done on Oahu, so I got to check out the Memorial Day sales at the Waikele Outlets and Nordstrom Rack. And the Rack just happened to be having a fabulous sale on boots.

click on recipe title for printable recipe

     2 c heavy cream
     1 c milk, divided
     1 envelope unflavored gelatin
     1/2 c sugar
     1/2 tsp almond extract
     1/4 tsp vanilla extract

Soften gelatin in 1/2 c milk.  Heat heavy cream, remaining milk, and sugar, to just below boiling.  Stir in softened gelatin and milk.  Continue stirring until gelatin is completely dissolved.  Remove frm heat and stir in extracts.  Pour into small containers.  Chill until set.  If not serving within 8 hours, cover each container to avoid drying out.  If serving unmolded, lightly grease containers prior to filling.  Serve with fruit or desired topping.


Monday, June 11, 2018

Fried Mahimahi

I guess summer is here.  The rain has tapered off, the termites come around, and I haven't had to turn on my electric blankie for over a week.

When the weather turns warm, I try to serve food that won't add much to the heat...more veggies...less rice...no "gravy" foods.  The warm weather is also perfect for outdoor eating and "build your own" foods like fish tacos.

For several years, I've been making breaded mahi (short for mahimahi).  Breaded mahi/fried mahi, is an okazuya staple.  Pieces of golden brown fillets line trays, waiting to be packed in a box lunch.  "Breaded" usually refers to the use of panko breadcrumbs.  The Ds and The Help enjoy mahi because it's easy to eat; no bones to pick out.  I like making fried mahi at home (maybe because The Help makes the absolute best tartar sauce).  I would post his recipe for tartar sauce, but I am certain he doesn't use a recipe.  Magically, it turns out delicious every time.

In spite of willingly consuming breaded mahi, The Help isn't normally much of a fish, rice, and Japanese pickles eater.  So it wasn't a huge surprise when he broke from the norm and used my breaded mahi in fish tacos.  I suppose the stars were all in the right place. . .we happened to have won bok, carrots, purple cabbage, tortillas, AND salsa, on hand.

Whether you have breaded mahi in a bento, with rice or in a taco, making it at home isn't too difficult.  The results are delicious and well worth the effort.

click on recipe title for printable recipe

     1 lb mahimahi, thinly sliced
     1 tbsp sugar
     2 tbsp cornstarch
     1 tsp salt
     1 tbsp sake
     1/2 tsp curry powder
     1 tbsp shoyu
     1 egg, beaten
     1 1/2 c panko
     oil for frying

Combine sugar, cornstarch, salt, sake, curry powder and shoyu.  Add mahimahi and marinate for 1 hour.  Heat oil in a skillet.   Dip fish into beaten egg then roll in panko.  Fry until golden brown.
    
It seems like it's been a while since I went anywhere.  But a few weeks ago, I went to Honolulu to "fix" my shoulder.  A trip to Honolulu would not have been complete without visiting the newest (for now) member of my family, Cody.  Big congratulations go out to his parents, LA and Stason, and his beaming grandpa Miles.  Cody will have many rich years of listening to Grandpa Miles' stories about his youth, the dangers of going into Waikiki, and how he didn't enjoy napping while he was younger.

And we will forgive Stason for his ugly shirt.






Although I was in town for only an evening, I managed to get my dim sum fix.  We tried a new place called Yum Cha.  I was excited to see xiao long bao on the menu.  It was actually just okay, although this was the first place in Hawaii where I've actually had xiao long bao.  My previous experience has been limited to Din Tai Fung, so perhaps it's not a fair comparison.  The shrimp look funn was delicious.  Yum Cha is one of those places on Oahu where you can get the cute animal buns (I think the other place is Panda Dim Sum, a place I have yet to try).

The animal buns are dessert buns.  The piggies are filled with custard, and the doggies (sorry, no pic) have a black bean filling.  If you know me, then you know why there is no doggie bun pic.  I'm not a big fan of black bean.

The Help had to have his steamed char siu bao, and we also had an order of lo bok gao.  I managed to eat just one of the piggie buns because I could not leave without having my favorite, mango pudding.

For our only dinner,  it was a no-brainer.  We ended up at Tonkatsu Tamafuji.  I was smarter this time and ordered the white rice.  But next time, I think I will try the oyster and shrimp combo.  I don't think I need to eat the pork loin katsu again...not because it wasn't good, but it was just too heavy.

Since returning home, I've been putting a lot of time into my recovery.  In addition to physical therapy, I've been trying to stretch and do more at home.  While I am not back to normal yet, I can tell that I have made progress.  I can actually put on my own deodorant and wash my own hair.

While all this was happening, Kilauea volcano continued producing lava.  It is rather difficult to grasp the magnitude of changes which have occurred in the lower Puna area in the past 5 weeks.  I know of several people who had to evacuate, as well as others who have actually lost their homes.  D1 called me last week Thursday to tell me her long-time friend no longer has a home in Kapoho.  This is not a stranger.  This is someone who has spent time with our family over the years.  It's difficult to find words.

The Help allowed a friend to try out his Fuji, and he captured this amazing picture from his bedroom.   The foreground is bayfront (downtown Hilo).  The lava fountain (fissure 8) is about 20 miles away.
photo credit:  Nakaz42
And yesterday, I received an awesome gift from the valley of the sun. . .D1 returned! 😻

Monday, May 7, 2018

Cripes! Earthquake!!!

By now, you've probably heard about the huge earthquakes and the lava in east Hawaii.

On Thursday, May 3, mid-morning, there was a quick jolt.  It was enough to send me running to the doorway, but not enough to rattle the only student in my class that day.  He sat unfazed until I told him to get in the doorway with me.  The shaking stopped just as he stood up to join me.

By that late afternoon/early evening, the news reported fissures popping up in the Leilani Estates subdivision, about 40 minutes away from where I live.  Aside from my sore shoulder, I had a rather calm evening and was looking forward to the May Day program the next day.

I felt pretty good, pretty top-shape, having dealt effectively with 2 technological malfunctions that week.  KikukatDad's 1st Generation iPad was unable to download an upgrade to the Star-Advertiser app.  For him, that was a deal-breaker.  He knew the time had come to purchase a new iPad.

In spite of being a technology-dunce, KikukatDad, who has never turned on a computer in his life, took to the iPad.  For over 6 years (it was my hand-me-down), KikukatDad has read his newspaper on the iPad.  He mastered scrolling, swiping, and zooming.  When he went to Honolulu for short trips, his iPad followed him.

After a quick run to Target and a short set-up at home, his new iPad was ready to go.  I delivered it to him and he was able to read his paper again.  The Help provided some navigational support to smooth the transition.  So far, so good.

On Thursday, shortly after the jolt, D2 came to my room to show me her cracked iPhone screen.  Weighing the options, I told her we'd get her screen fixed (she would pay for it).  She wanted to use the phone as-is, but I told her that was unacceptable, fearing the cracked screen would eventually give way and cause damage to the actual workings of the phone.  OfficeMax was able to replace her screen, and I was home in time to cook dinner.  Again, so far, so good.

Then on Friday, around 11:30 am, the sign fell off the wall, literally.  I was in the boss' office, complaining about a coworker and a student engaging in blatant academic fraudulence.  One of the vice principals had joined us in his office, as he was questioning a recent announcement.  Then the shaking began.  A sign from the wall behind me fell and landed a few inches behind me.  There was no desk to crawl under!  Well, there was, but I would've had to sit ON the boss!  So I did what any reasonable person would do...I jumped up and held onto the vice principal.  Not my proudest moment, but I did feel safe.

The students and staff were eventually corralled into the pool area.  I actually felt safe in the pool area. . .no second or third floor to collapse onto me.  No concrete to fall on my head.  But every measure of safety was thrown out when the shaking began.  I was floored that many students just sat on the bleachers.  I wanted to run.  Where to, I'm not sure, but I knew I wanted to run.  The shaking lasted a loooooong time.  A student managed to take video, and it was featured on Hawaii News Now (and other places have shown it since).  The vantage point of the video is actually very close to where I was when the shaking began.

We've had a few jolts since then, and it is unnerving every time it happens.  Thus far, the damage at home hasn't been bad.  I lost a Mikasa crystal drinking glass.  My room at school seemed intact too.  I'm fortunate.

I have a few friends who have had to evacuate, and my thoughts and prayers are with them.

In spite of the chaos last week, I don't think we've seen it all yet.  In chaotic times, I find myself resorting to fast and easy cooking.  Just a bit fancier than plain white sticky rice, warabi rice is quick and easy to make.  The ingredients are fairly easy to obtain here in Hawaii.  When things quiet down and tourists decide to check out the east side of the island again, warabi is definitely something to be tried (Suisan---warabi salad; Coqui's Hideaway---warabi fried rice).  If you are fortunate enough to receive warabi as a travel gift, try this rice recipe or my warabi kamaboko salad recipe.


click on recipe title for printable recipe

     1-2 c warabi, chopped in 1/4" pieces
     1/4 c dried shrimp*, chopped
     1 kamaboko, diced
     2 pieces aburage, diced
     2 tsp salt
     1/4 tsp hondashi granules
     2 tbsp oil
     3 c rice (cook 3 c rice cooker cups as usual in rice cooker)

Heat oil and saute shrimp until golden.  Add kamaboko and aburage.  Fry until aburage is crispy.  Add warabi.  Sprinkle salt and hondashi and toss lightly.  Remove from heat.  In a large bowl, combine rice and warabi mixture using quick, light strokes.  
*My grandma used iriko (small, dried fish) instead of shrimp, but iriko is very hard to find now.

Many of my Rav buddies on the mainland messaged me with their concern.  I am grateful to be in their thoughts.  I think the stress of the earthquakes/lava have taken a toll on me, even if I'm not in such close proximity to the area being affected.  My shoulder has been aching more and more, and nights of good sleep are fewer.

My main hobby and outlet have been affected as well.  I have a few projects going, but I am careful about taking frequent breaks to stretch my shoulder.  This weekend, I finished a beaded beret for DHS.  I hope to finish an MKAL project soon too.  

I received 2 skeins of gorgeous yarn (pictured) from Western Sky Knits as prizes I won in a contest in the Plum Dandi group.  

The Keeper gave me a ramen t-shirt from our favorite Hawaii ramen place, Hokkaido Ramen Santouka.

And Nakaz bought me a yummy lunch on Friday.
I feel the love!






Monday, April 9, 2018

IP Food: Boiled Peanuts

Happy Birthday to The Help!

The Ds and I got him his birthday gift a few weeks ago. . .a Yeti cooler for his ride.  We managed to find it in the ever-elusive gray color.

We will celebrate later today with a cake.  I am hoping Hilo will not be as crazy as it was this past week. 

Whenever it's Merrie Monarch Festival time, the town takes on a whole different persona.  We get inundated with visitors.  This is great for our economy but creates havoc with the normal flow of business and traffic.  Nakaz said it took him close to an hour to get from his place (just across the "Singing Bridge") to Target!  To put it in perspective, it took The Help, D2 and I about an hour to drive the entire length of the Saddle Road!

In an attempt to escape the craziness in Hilo, The Help, D2 and I ventured to the other side of the island.  Apparently, the rain had the same idea and met us in Kona!  Upon embarking on our journey, we passed a familiar sight...the pop-up tent on the side of the road selling boiled soybeans and peanuts, two of D2's favorite snacks.

Over the past few months, I've made multiple attempts to perfect boiled peanuts in the Instant Pot.  I have found that the ideal cooking time is somewhere between 6-10 minutes.  If you prefer your peanuts on the crunchier side, go for 6 minutes.  If you prefer them softer, then go for 10 minutes.  A 6-quart Instant Pot will hold a pound of raw (dried) peanuts. 

Many other recipes suggest using something inside the pot to keep the nuts submerged.  I have never done that.  I find that by allowing the pressure to come down naturally (about 45 minutes) and waiting an additional 15 minutes, the peanuts will all be submerged when the pot is opened.  This wait time allows the brine to penetrate and flavor the nuts.

If you prefer to make this the conventional way, I posted a recipe a few years ago.  You can find the post here.
 click on recipe title for printable recipe

     1 pound raw peanuts (dried)
     1 1/2 quarts water
     3 tbsp rock salt
     2 star anise

Place all ingredients in Instant Pot.  Set cooking time for 6 minutes (crunchy nuts) to 10 minutes (softer nuts) on high pressure.  When cooking is done, leave for 60 minutes before removing from pot.  Drain and serve.