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.
“Dancing Off the Page” is a dance production combining text with dance…poetry, slam. For me, dancing is experienced like poetry…with the heart rather than the mind. Last night I photographed four of the numbers and thoroughly enjoyed the experience. The set is low key with no visible background…just black. The dancers are lit for great visuals…hard to photograph. Ha!
The production is directly by Professor Peggy Gaither Adams, my dear friend who let me get a sneak preview and photograph the dress rehearsal. Guest artists include choreographers Eric Stern from the popular Dr. Schaffer and Mr. Stern Dance Ensemble, Joe Goode from the Joe Goode Performance Group of San Francisco, and Nelson Hiu, composer, performer and recording artist from Hong Kong.
If you have a chance, please don’t miss it. It’s playing from April 17 – 26 at the Kennedy Theatre.
I thought I’d end this weekend of Easter, Passover and Buddha’s Birthday (coming up) with one of the last photos taken of the nest of apapane. Kris got this shot yesterday before we left. I wish we could have stayed to see these fledglings take off.
They changed a great deal in the three days we were in Volcano. That’s survival. Gotta be quick for some things in nature.
It’s Easter and the Farmer’s Market in Kailua was open. Yay! Easter egg hunt going on and it was alive!
As usual, I went overboard with purchases. I’ve wanted to share
the things I’ve discovered that help to keep my purchases fresh. It makes me so sad when I have to waste any of the beautiful verge and I’ve wasted a lot of vegetables because I overbuy. Through trial and error, I’ve come up ways to keep the waste to a minimum and making vegetable last.
Let’s talk about kale. I found a humongous bunch for $3. It’s the curly kale that I love in raw salads. It’s also my favorite kind of kale to put in kalua and cabbage. I usually use turkey, regular cabbage and kale.
First thing you need is a big stainless steel town – big enough to hold a sizable amount of vegetables, but a size that will fit in the sink.
First you strip the leaves from the thick stems and fill the stainless bowl with them. Then rinse several times. If there are any bruised, soggy or brown leaves, remove them now.
They will make the kale go off. I feed the stems to our composting worms. I’ve tried to pickle them, but didn’t like the pickle. If anyone has a way to use them, please share!
Strain the water off well. Drops should still remain on the leaves. A must have for storage of huge amounts of greens are two gallon storage bags and dish towels. I love flour sacks best.
Pile the leaves up in the towel and wrap the whole thing like a burrito. Keep one leaf out to use to identify the bundle. Put the whole thing in the storage bag with the extra leaf in the bag. That leaf will tell you that it’s kale in that bag. If you have other greens in the fridge, you won’t have to open and unwrap each bag to know what they contain.
Now this bundle is ready for you anytime you need kale. It lasts over a week in our fridge.
Happy Easter! Happy Passover! Happy Birthday, Buddha!
During my morning ritual of coffee and writing, the most amazing sight greeted me. I noticed a clump of small dried branches on an ohia tree near our front door…a nest! The orange yellow beaks demanding food were barely visible. I grabbed a long lens, not to photograph them, but to get a better look.
We live in a rainforest of native Hawaiian ohia trees and hapu’u on the slopes of Mauna Loa. Most morning red native honey creepers called apapane sing and do whatever these guys do. They sure sound happy!
I recently had dinner at an amazing restaurant in Maui. If you go there thinking you’re going to have something familiar that you’ve had before, forget. The menu is a great read with super inventive dishes. It was exciting to see such innovation…you could tell that the creators were passionate about the dishes. In addition to the interesting menu, the staff was welcoming and attentive. I thought they thought I was somebody. Ha!
I was alone and was seated at the tasting table even though I wasn’t doing the tasting menu. The staff was great about explaining the menu and I loved reading it. It had an energy rarely seen…local ingredients, too. I just knew I was gonna love it. I had a great view of every dish coming out of the kitchen and each was beautifully plated.
A slab of watermelon topped with goat cheese, nuts and micro greens was a perfectly refreshing way to begin. Visually pleasing and, oh so light!
The reason I chose dinner here was that there was grilled octopus on the menu…I love its wonderful flavor and texture when grilled. The salad did not disappoint. The pieces of octopus were tender and super yummy. The Secret Sicily goat cheese from Surfing Goat Dairy balanced the bitterness of the frisee and kale. There were bits of grilled bread with a touch of olive oil that added another layer of texture. Throughout was a lemony deliciousness.
The abalone risotto topped with an onsen egg was delicious. The egg opened up to mix with the rice for a wonderful sauce. The abalone is farm-raised in Kona and there was a generous serving of its chewy goodness in this dish.
Ka’ana Kitchen so good that I brought Kris back the following night…for the same dishes. I guess I’ll have to go back to try more things. Can’t wait!
The location isn’t bad either. Here are two iPhone shots from the beach at the Andaz. It’s so beautiful there.
A while ago, we went to an orchid show and I bought a miniature lotus. I’ve always wanted a lotus because of the symbolism used in Buddhism. The beautiful lotus grows in murky muddy water…a reminder of the possibilities. And the lotus is just stunning.
The miniature lotus grows in a water bowl about two feet in diameter and two feet deep. It needs full sun to bloom and a pretty long day. So this one bloomed just after the Spring Equinox. It blooms about a month after you notice a tiny bud coming up and only lasts a day. I go crazy with my iPhone when it’s blooming.
“No Mud, No Lotus.” Thich Nhat Hahn
This version is edited in a Beta version of Affinity on my laptop. I like the coolness of the image.
This one is a view peering into the flower. The pod grows into a shower head. I’ll post a photo when it’s ready.