Maddy on the beach

Maddy on the beach

Golden Retrievals

Fetch? Balls and sticks capture my attention
seconds at a time. Catch? I don’t think so.
Bunny, tumbling leaf, a squirrel who’s—oh
joy—actually scared. Sniff the wind, then
I’m off again: muck, pond, ditch, residue
of any thrillingly dead thing. And you?
Either you’re sunk in the past, half our walk,
thinking of what you never can bring back,
or else you’re off in some fog concerning
tomorrow, is that what you call it? My work:
to unsnare time’s warp (and woof!), retrieving,
my haze-headed friend, you. This shining bark,
a Zen master’s bronzy gong, calls you here,
entirely, now: bow-wow, bow-wow, bow-wow.
Mark Doty, “Golden Retrievals” from Sweet Machine: Poems
from the Poetry Foundation

Having a great Sunday. Cleared out the vegetable bin and made two kinds of kraut.

The one on the right contains cabbage, carrots, garlic, lemon, salt, dill and pink peppercorns. Itʻs a tiny batch…itʻs better that way. I use the entire lemon in thin slices. The salt will preserve and soften the skin and make it delish. I used my momʻs old Japanese pickle pot for it. The other kraut contains red cabbage, beets, carrots, red onion, garlic, lemon, salt, pink peppercorns and horseradish. Just have to give it four or more days to ferment. I love burping them every day.

In the background, are prints that I just got back from the lab. Itʻs the first time Iʻve printed on metal and love the result. Tomorrow they will be submitted for a juried show at the Honolulu Museum of Art…keeping my fingers crossed that one of them will be accepted.

Yesterdayʻs veg bin, todayʻs kraut

Yesterdayʻs veg bin, todayʻs kraut

 Saimin is on the top of July list for comfort food. It was my favorite childhood dish that my family made, that I ate in restaurants with my grandmother. Chewy noodles and salty broth with various fixings – kamaboko(fish cake…the pink and white kind), scallions, sliced spam, won bok or char siu.

This version from Da Kitchen is the best one I’ve found in Maui. Maui is better known for dry saimin where the broth is served on the side. While this version is pricey, there were a lot of extra toppings. The broth tasted more like shoyu flavor than pork/shrimp found in most saimin.

Also Da Kitchen lacks the old style feeling of saimin places left over from the plantation days in Hawaii. The saimin was okay, but Da Kitchen won’t be a must stop like Hamura’s on Kaua’i is. 

While on a job on Kaua’i, I stumbled upon Makai Sushi, a sushi counter located in a local grocery store. The owner/sushi chef was super cute and friendly. He also served delicious fresh sushi. The menu was limited to a few items done well. I had the hapa roll, meaning half. The ahi/blue crab combo could be ordered as a hand roll, a regular roll or a bowl. It was fresh and delicious as Matt made everything to order.



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