Archive

Tag Archives: Hilo

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)

20140421-214955.jpg
Photo from above Hilo. I love flying above Hilo.

This mochitsuki has become a tradition for us. Our friends in  Waikea Uka host this annual cultural event and have been doing this for 45 years at their home. We love seeing their friends and family each year…they are so welcoming…local-style. Glutinous rice is steamed in multi-level wooden steamers, mushed with wooden sticks and then pounded with wooden mallets  until the desired consistency is achieved. The pounded rice is transferred to a table where the mochi is formed into cakes that will be used for the New Year’s celebration.20131229-065959.jpg Mr. Ura pounding.20131229-065940.jpgRobert and Kris. 20131229-070020.jpg Frank and Dylan.20131229-070011.jpg Garrett and Dylan.20131229-065931.jpgPearl, one of the sake girls. 20131229-070534.jpg Forming the mochi – Mrs. Ura and gang…matriarchs of the family.20131229-070729.jpg Mushing the mochi.20131229-100124.jpg Gaylyn and Mrs. Ura and sake.20131229-100108.jpg Kagami mochi – for good luck.

In Hawaii, and especially Hilo, December is tangerine season. Tangerine laden trees are all over town and friends with trees gift you with these fragrant, sweet fruit. The other night I sliced some fennel thinly and added supremes and juice from the tangerines to make a fantastic salad. Just a drizzle of olive oil and a little salt and pepper was all it needed.

20111218-115736.jpg