Thanksgiving Studio Sale in Volcano
Clayton Amemiya and I are having a sale Thanksgiving weekend in Volcano. He made some fabulous new teapots and I’ll have new work.
We’ll be open:
Friday, November 29 from 10 AM – 3 PM
Saturday, November 30 from 10 AM – 3 PM
Just click on the link for a Google Map to our gallery without walls: 19-4218 Kekoa Nui Blvd.
My fabulous aunties came over for lunch today.
They love healthy, but tasty food and wine and I absolutely love preparing food for them. Today I made a composed salad. On a bed of lightly dressed Nalo greens and watercress, I put a ton of stuff arranged like pieces of pie on top – roasted Brussel sprouts, Heirloom tomatoes tossed in olive oil with basil chiffonade, and a shaved fennel salad tossed in lime juice and olive oil. I had a red skinned potato so that was boiled, sliced and dressed with a little olive oil. It was fun to alternate the colors to make it all look pretty.
I think I found the secret to perfectly cooked eggs. Bring eggs to room temperature and put them in a pot with enough water to cover them. When they come to a boil start a timer for five minutes. After five mnutes, take them off the heat immediately and run cold water over them. Let them sit in the cold water for four minutes. I get pretty consistent results using this method. The eggs were quartered and added to the salad. Of course there are always variables like the age of the egg and it’s size – it’s cooking!
I got some perfectly ripe avocados and added cubes of these babies. At Sunday’s farmer’s market in Kailua, a girl was selling pickled beets from Maui Preserved and they are awesome so I added them as well. A while ago I found a huge yellow platter at a garage sale. It’s the ideal thing for serving grilled vegetables or a salad like this…makes everything look so happy! The salad with a sparkling rose from Spain was a perfect light, but celebratory lunch.
Kris loves cheesecake so my aunts stopped at Otto Cheesecake’s new location in Kaimuki for slices for dessert. Perfect!
As I was backing out of the driveway on my way to meet my friend, Peter, I saw a flash of brown and white and black. The quick movement and colors told me that a mynah bird had been hit by a car. I saw it flap it’s wings, but could see that it was injured. There was another mynah bird nearby watching.
Oh, no! I have to do something. If it’s badly injured, it needs to be relieved of pain. But my friend would be waiting for me and he just did me a huge favor. He printed the large image I needed for my Thanksgiving show and did it quickly so that I could leave with it on Thursday.
I ran into the house to get something to contain the little guy. A pillow case would work. I grabbed the pillowcase and ran toward the spot where I last saw the bird. Obviously I approached too quickly scaring him. He flew across the street. I think his legs were injured. He was unable to fly well and I saw him land on the top of our neighbor’s wall and then fall. I thought he fell into an enclosed courtyard that was locked – I couldn’t see him. As I started to walk away, I noticed two pigeons hanging out. It was as of they were letting me know where he was. I approached slowly this time and noticed a few white spots that were the underside of his wing. He was under a little bush. I inverted the pillowcase and used it like a glove, gently putting my hands around his small warm body. The pillowcase slipped over him easily and I cradled him in my hand and walked back to my car. Where should I take him? If I took him to the vet clinic known to treat birds, it would make me really late to meet Peter. VCA? I always think of them as being so cold and corporate. They often treat customers like nameless numbers. But they were less than five minutes away. I’d try them first. The girl that I spoke to was kind and understood what I needed immediately. She took the bird from me and said she would have someone look at his injuries to see if he could be saved. Otherwise they would euthanize him.
I know that the wild creatures have to fend for themselves without our intervention. But I’ve been feeling that our intervention is needed when our species is doing so much to make their world toxic. A car driven by a human caused this. I just wanted to lessen the damage whether it meant relieving the bird of his pain or fixing him.
After meeting with Peter, I called VCA. Not only had the bird survived, but it was on the mend. One of the techs at the clinic would foster him until he could be set free. I don’t know if the little guy might have somehow survived without my intervention, but I’m glad it turned out this way.
82° Partly Cloudy
45-628 Anoi Rd, Kaneohe, HI, United States
Sent from my iPad
Kris has an amazing green thumb. I really think it comes from the consistent care and attention he gives to the plants. I guess we all need that, huh? Even though we travel a ton, he makes a huge effort to see that the yard and garden are watered and fed.
We came home to the bounty in our garden. I harvested broccoli, a red bell pepper and limes. I love picking the broccoli when the stems are thin and tender. You can eat the leaves, too. It spoils me and I have a hard time with the thick woody stems you find in the market. The lime tree was dropping limes because it was so full and I love lime or lemon in water…so refreshing!
I love broccoli with garlic, chili and anchovies with pasta and the thin stalks from our garden would be perfect for the dish. I saute the garlic, chili and anchovies in olive oil until the anchovies break up. Then the cut up pieces of broccoli are added until they turn a bright green and are cooked to your liking.
I’ve been on a gluten free diet and we tried a corn pasta. The one we tried last night was Mrs. Leeper’s spaghetti made with corn. I love, love, love pasta and eating gluten free pasta is a stretch for me. I haven’t really been willing to experiment with pasta without gluten as I think it’s perfect WITH gluten. If it wasn’t for the fact that the back and hip pain that was waking me in the middle of the night is gone, I would not be continuing this diet.
Mrs. Leeper’s was very chewy. The package said 8-9 minutes and I started checking it at 7. At 7 minutes, I couldn’t bite into the pasta. It was beyond chewey. At 9 minutes the pasta was cooked and al dente. The texture was a lot chewier than pasta made with wheat, but it was passable. We’ll keep experimenting.
I’ve been following the Spoon and Tamago blog on Japanese design and culture. It’s so interesting to see art through another aesthetic.
I love this piece on the Tokujin Yoshioka Retrospective at the Museum of Modern Art in Tokyo.
Here’s my favorite photo from the article.
After a job at the Four Seasons Hualalai, we drove from Kona to Volcano to spend a couple of nights…downtime. As we got closer to the park, I noticed a red glow in the sky. The light from Halemaumau was lighting up the clouds. We went to Jagger to check it out and it was well worth it. What a welcome to back to Volcano!
I’m currently reading Cooked by Michael Pollan. I love his passion for protecting our planet with a focus on food and how we fuel ourselves with it.
In this book he makes a case for cooking our food from scratch. This simple act is the solution to many of the problems in the world. My favorite creative endeavor is cooking. I mostly cook just for Kris, sometimes for sangha events and infrequently for friends and family.
I thought I’d begin sharing some of the food I prepare. Yesterday I made a salad of roasted carrots and Brussel sprouts with arugula, radishes, pistachio nuts, and beets drizzled with yuzu and good olive oil. This was topped with tuna salad made from canned tuna, capers, celery and onion tossed with mayonnaise and yogurt. I love this salad because I’m able to incorporate leftover roasted vegetables. Anything goes…it just has to be pretty!