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.
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.
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.
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!
At night in Keauhou Bay, lights shine in the water to attract plankton which the manta rays feed on. They are beautiful graceful creatures. I photographed them one night with my iPhone 4S in a Watershot housing.
Maddy and Murphy have enjoyed running around in a grassy park with trails and a fabulous view of Mount Olomana. While we were in Volcano the first part of the year, rain flooded the area and it’s been unusable until a week ago.
The area is not really a park. We’ve heard different stories about it, but I think the land is owned by the nearby golf course and it’s a flood control area. They can’t use it and don’t maintain it.
A few volunteer dog people have worked on cutting and maintaining trails. Lots of people who use the park don’t know this…these kind people do what they do selflessly.
Kris worked on a small part of the trail we’ve called Maddy Lane. She is happiest running crazy in this park. We’re so happy to be able to return to it!
This day started badly for me…disappointment with the way a meeting went with a group I cherish. Apprehension about facing a much loved family member with fear. With the help of friends and space, things can turn around. I found this poem by Thomas Merton on the On Being blog .
“There are days when I am convinced that Heaven starts already, now, in this ordinary life, just as it is, in all its incompleteness, yet, this is where Heaven starts. See within yourself, if you can find it.
I walked through the field in front of the house, lots of swallows flying, everywhere! Some very near me. It was magical.
We are already one, yet we know it not.”
~Thomas Merton (via crashinglybeautiful)
Ryan Peters taught a fabulous workshop in Volcano on fermentation. It was a fabulous learning experience and FUN! He took your fear of fermentation away by demonstrating the art with ease. It was interesting to see the variety of kraut chi (sauerkraut/kim chi hybrid) that everyone created from the same selection of vegetables. We selected from head cabbage, carrots, won bok, round onions, green onions, jalapenos, beets, turmeric, ginger, green onions, radishes, turnips…yes, you can use them all…and more!
We all used salt for the initial breakdown of the vegetables. Mashing them with our hands or other available tools (such as a handy carrot).
We packed our mixtures into canning jars. Ryan said that the type with a narrow mouth is better as it will help keep the veggies below the water line.
He talked about all the good things the fermented veggies do for your gut…and they are super delicious. The first photo in this post shows the variety of colors, textures and tastes that our small group created.
For more information from Ryan, check out his blog: Ferment to Be:
He’s got some classes coming up:
I wanted to learn more so I purchased the Art of Fermentation by Sandor Katz, one of the books that Ryan shared.