A couple of weeks ago, I declared Shokudo's Honey Toast to be overrated. (Click here for post.)

Thankfully, my Oahu ohana decided not to disown me, but some of them are still a little bit salty. Therefore, it is only fair to show that it could be done at home and for less than $7.45. This is known as "Walking the Walk"

So here goes.

Homemade DIY Honey Toast 
Elapsed Time 7 minutes, 5 if you really focus.

Equipment Needed
1) Toaster, obviously, to make toast.
2) Serrated knife, to cut the toast
3) Ice cream scoop, self-explanatory
4) Spoon, to drizzle honey and then eat.

Ingredients
1 slice of thick sliced whole wheat bread.
I used Kee Wah bread I had in-house because I didn't feel like making a special trip to Nijiya for Cherry Blossom White Bread.

Honey. I used a Sacramento Valley Organic Honey, which was a gift from my cousin, but any honey will do.

Vanilla ice cream. We had Dreyer's French Vanilla in-house.

What to Do
1) Put bread in the toaster, using the middle-of-the-road setting. You don't want stale-bread light, or burnt-to-a-crisp black.
2) Once the toast pops, cut the crusts off, about 1/2" in from the edge, so you get little crust sticks.
3) Cut the now crustless bread into cubes. Work fast to make sure the toast is still warm.
4) Stack the crust pieces to make a box frame, Lincoln Logs style.
5) Drop some of the bread cubes around inside and outside.
6) Put two scoops of vanilla ice cream on top of toast pile.
7) Drizzle with honey.

Eat while still warm. It was ono, and we decided the wheat bread was even preferable because it was a little crunchier and did not get soggy as quickly as the Shokudo white bread version.

Cost $0.87, based on the following*
$0.38 for bread, using a $3.00 for a loaf of thick-sliced whole wheat bread from Kee Wah Bakery
$0.33 for 2 scoops of ice cream, using $4.00 for a quart of Dreyer's Vanilla Ice Cream from Safeway.
$0.16 for honey, using $6.00 for a jar of fancy honey (I'm guessing because this was a gift), but technically it didn't cost me anything.

*On the homemade side, I did not include charges for capital equipment (i.e., the toaster, the freezer that holds the ice cream, our kitchen counter, the table and chairs, dishes, utensils, etc.), labor (5 minutes) or electricity. However, on the Shokudo side of the equation, I did not include the tax, tip or gasoline used to get there.

So stay home and DIY honey toast. I have a feeling I'll be making this for my Oahu ohana next time...

Eat Well. Be Well.

Our weekend was a little here, there and everywhere. 
 
Dog-sitting (see dog at left), dog-returning, hockey game, football game, golf, Buddhist church picnic, Christian church salmon dinner (We are a bi-religious household.), group projects for the kids, making a Shutterfly book before my free-book coupon expires, a birthday party, and shopping for birthday present. While I wish I could say I planned ahead and ordered online, I ended up shopping a couple hours before the actual event.

So Monday has been deemed catch-up day. With that, here's what's *not* cooking on Monday. By the time Tuesday rolls around, I shall re-acquaint myself with the stove and the grocery store.

Monday
Feeding My Ohana Buffet Night, aka, Clearing Out the Refrigerator Lest a Biological Hazard Ensue. Mauna Lani Leftover Chicken Pasta Salad, Quinoa Salad from yesterday's picnic, salmon from a church fundraiser on Saturday, and some chicken hamburgers from last night. Thinking the salmon and quinoa will play nicely together and the pasta salad will work with the chicken burgers.

Tuesday
I'm feeling a little pang of longing for Elena's in Waipahu, so it's Pork Adobo Fried Rice for dinner.

Wednesday
Wontons. The kids have been asking for these and I can freeze a bunch of them. The thought of a bowl of steaming won ton min on a miserable November evening is already sounding good. It will be so worth the extra work this week.

Thursday
Simple Tomato Spaghetti. I know this will not leave leftovers, and it's volleyball/laundry day.

Friday
Okonomiyaki. A great way to end the week.

Even with all the here and there, for this week especially, I'm reminded that every day is a gift. Eat Well. Be Well.

On Oahu, we always try to eat sweet potato haupia pie from Ani's Bakery. It's a slightly buttery/crunchy/nutty crust, a generous layer of rich purple Okinawan sweet potato filling, a layer of smooth, creamy/custardy haupia and topped with whipped cream. You will want to eat the Entire Pie, but this is Not a Good Idea. Very small slivers go a long way.

It's about $20 and sold only at their bakery in Halawa. If you don't order ahead, don't count on waltzing in and getting one. They sell 'em out nearly every day.

I've tried desperately and unsuccessfully to bring one back. A fresh pie is too unwieldy and perishable. When I asked if one could be frozen, "No" was the swift reply, with an "Are you lolo?!" (Hawaiian for insane *and* stupid) stink-eye, just for good measure.

My daughter and husband, the resident bakers, finally tried it, as this is my daughter's favorite dessert. 

Here's what ours looked like. We do get style points for the Stitch plate and more portable bar-style form factor, but we've got a lot to learn. I've already adjusted the Greenhouse recipe, and here's what we'll do next time.

Halve the amount of butter. The sweet potato flavor was completely overshadowed by just too much butter.

Cook the potatoes really well and mash until smooth. Potato chunks aren't good pie gestalt. 

Nix the graham-cracker crust option. My daughter declared it not substantial enough against the sweet potato and haupia. And it adds even more butter taste.

If you use the Noh's haupia mix, do not let it harden before spreading it out on the pie. Our haupia topping looked more like cottage cheese, and while it tasted good, the texture was more like jello and definitely not the creamy texture of Ani's. Next time, haupia from scratch.

Click here for the updated recipe. Still Greenhouse material. Until we figure it out, go to Ani's and get your own.

Eat Well. Be Well.

Today it's 90 degrees. Autumn, which officially starts on Thursday, has its work cut out. I'm craving some Japanese Chicken Curry, but that will have to wait until that famed San Francisco fog/natural air conditioning returns to the coast.

In the meantime, we're having minimal-cooking meals, the last of the garden veggies and lots of sun tea!

Monday: Costco chicken. Prepared by driving in my air-conditioned car with a detour through the vegetable cooler inside Costco.

Tuesday: Tofu Tuna Salad, which requires only heating the sauce (and you can skip this if it's just too hot!) and barely any cutting.

Wednesday: Mauna Lani Leftover Chicken Pasta Salad, using the meticulously prepared and previously chauffeured Costco chicken from Monday.

Thursday: Quinoa Salad, using the rice cooker. The can opener will not cause me to break a sweat.

Friday: OK, it's supposed to cool down. Panini using Roasted Tomatoes and Greek Salad. Aloha to the last of our tomatoes and cukes.

Bonus Saturday: My Daddy's Killer Fried Rice

Even with the late-summer heat, every season has something to celebrate. Before you know it, we'll be bemoaning winter tomatoes and craving beach weather. 

Eat Well. Be Well.

In Honolulu, I've wanted to try Shokudo's Honey Toast since seeing it pop up on friend's FB check-ins. The Yelp reviews back up its popularity and inherent goodness. On the Oahu leg of our vacation, we tried it ourselves. 

Honey Toast is over-rated. There I said it. Ohana, please do not disown me! It's not that it tastes bad or looks funny. But literally, it's toasted white bread, honey and vanilla ice cream. You can make it at home in about 15 minutes with a loaf of white Cherry Blossom bread, Haagen Daaz and the cute little bear-shaped squeezy bottle of honey.

And for $7.45, it's a little pricey for its simplicity. If you add chocolate, stawberry, or azuki, it can quickly become a $10 dessert. Better to go there the bar menu and side dishes.

For a pure dessert craving near Ala Moana, try Mariposa. You will pay a whole nickel more for dessert at $7.50, but these were a much better value. Delicious, big enough to share, and I could NEVER make any of these at home, let alone in 15 minutes. Warm lilikoi pudding cake, in particular, is just so fabulously ono. Just know that this is much more of a "Ladies Who Lunch" environment than Shokudo's "Young Hip Asian" bustling vibe.

A Sampling from Mariposa--all $7.50

Liliha Bakery Coco Puffs
Looking for takeout dessert? Head out early to Kalihi and grab a box of Coco Puffs from Liliha Bakery. It's a puffy pastry filled with a light chocolate pudding and topped with a dollop Chantilly frosting, which is a not-too-sweet vanilla-butter and almost caramel flavored slightly hard frosting. It's definitely one of those things where the sum is much, much greater than the individual parts. If I could figure out a way to bring a box back, I would do it every time.

Keep them refrigerated. Less than $1.50 a piece. Plays very nicely with coffee.

I'd go to Shokudo for the food and hip and bustling vibe. But for a pure dessert experience, I'd return to Mariposa for proper sit-down, or wake up early to make it to Liliha Bakery before the Coco Puffs sell out.

Eat Well. Be Well.

Hui 'Ilima is a non-profit Hawaiian club made up of ex-pat Hawaii people living in the Bay Area. Their mission is to promote the Aloha Spirit and an appreciation of the Hawaiian culture. This past weekend, Hui 'Ilima held their 52nd annual Luau in Mountain View. This is even more amazing when you consider that the State of Hawaii is 52 years old.

On the Mainland, "Hawaii" and "Hawaiian" are sometimes used interchangeably. Hawaii Food is delicious but broad "mixed plate food" that arose from intermingling cultures (Hawaiian, Japanese, Chinese, Portuguese, etc.), giving us plate lunches, loco-moco, haupia-filled malasadas, li-hing mui BBQ chicken or kalua-pig manapua.

Hawaiian Food is the unique and utterly delicious food based on the native culture of Hawaii. 

Every year, Hui 'Ilima members come together to craft traditional Hawaiian luau food--lomi salmon, fish, poi, rice, kalua pig and sweet potatoes. I was lucky enough to be invited to see just how much work goes into feeding over 600 Hawaiian-food craving people. 

First of all, prep involves talk-story, eating and chopping--A LOT of talk-story and chopping. Lomi salmon requires 150 pounds of fresh tomatoes chopped into very precisely-sized small chunks. Chicken long rice requires chopping cases of green onions. Also by hand.

The craft of preparing a luau also involves 1) building an imu and 2) making kalua pig. An imu is a BIG pit lined with hot rocks, banana leaves and then covered with more banana leaves. The pork is salted, wrapped and put in the imu and slow cooked for hours. You could never do this at home, but old-school works well.

As with the Mountain View Obon, it's not necessarily about 'process efficiency' so much as it is to share--it feels like really big family party. From the back-and-forth banter, it's clear that the Hui Ilima members are lifelong friends. And I love that the club gives back to its home by supporting charities like Second Harvest, the Family Giving Tree and Martha's Kitchen.

Hui 'Ilima is what ohana and real Hawaiian homemade food is all about. Already thinking about next year!

Eat Well. Be Well.

Every Sunday night, I ask my family, "What do you want to have for dinner this week?"  

First answer, every time, "Spam and String Beans"  

After back and forth banter about Spam eating frequency vs. relative health, what vegetables we have and what my deprived children never get to eat, we get to a set of options. I have final say, and this week is no different.

Monday: Number One Udon, miso variation (see left)
My first attempt at miso broth ended up being a little weak. Thankfully, the condiments compensated. I used the last of the bok choy, corn, shoyu/butter-browned enoki mushrooms, kamaboko, green onions, a hard boiled egg and a sprinkling of Japanese pepper. I've got work to do on a good miso broth.

Tuesday: Myles Last Resort Meatloaf, baked zucchini and rice
My husband's college-days comfort food, and good sandwiches or leftovers roulette for the rest of the week. Using a zucchini that is growing so fast it will attempt a hostile takeover of the planter bed if we don't eat it. 

Wednesday: Broccoli Cashew Chicken (using green beans)
I just got a bag of beautiful home-grown green beans from my neighbor, so I'm swapping green beans for broccoli. Should be good. Don't even mention the Pork Product That Shall Not Be Named That Rhymes with Glam.

Thursday: Practical Pad Thai, re-visited.
In this case, we've not eaten a home-made version of this in quite awhile. Thanks all for the suggestions. I think I can get closer this time.

Friday: Tandoori Chicken Sandwiches
Using more of our tomatoes for a good weekend meal.

And if all else fails, there's always Spam and String Beans! 

Eat Well. Be Well.

It's easy when the lettuce, tomatoes and cukes are ready at the same time, but what about 7 zucchinis, random baby eggplants and squash, 9 ears of corn and an oversupply of tomatoes, green beans and bok choy? Be grateful and find surprising winners and compost material.

Green Beans and Salami
Check out #5 on Why Vegetable and Bacon are BFFs. Very simple. Unlike bacon, no grease sopping necessary.

Bok Choy and Bacon
#6. Works perfectly and there is nothing simpler.

Thai Corn Cakes--Ix-nay on these Akes-cay
The texture was a little to biscuit-y. Sent to compost, and replaced by far fluffier, more flexible and just-plain-tastier jalapeno corn cakes. Click here for the new improved Jalapeno Corn Cakes.

Zucchini/eggplant/white squash Parmesan--Winner!
Simplified Spaghetti Sauce II to include only fresh mushrooms, onions and spicy turkey Italian sausage. Instead of only eggplant, I used a combination of zucchini, a few baby eggplants and some white squash in the Eggplant Parmesan. This was out of necessity, but we'll have this mix again, just because.

Adventures in Tomatoes

Roasted tomato pizza--Winner (duh!)
Fresh Roasted Tomatoes, fresh basil, mozzarella on a Boboli whole-wheat crust. Impossible to go wrong. Kids ate the whole thing so I need to make 2 next time!

BBC(tm) [Bacon, Bok Choy, Tomato and Mozzarella] Pizza
No and not even close.
We ate it, but only so as not to go hungry that night. We love BLT sandwiches and so the the logic was this: bok choy and bacon work; bacon, tomato and mozzarella work. Therefore, Bok choy, which has similar properties as lettuce (both being green and kinda leafy), bacon tomato and mozzarella should work. 

Please note that while the transitive property is absolute in mathematics, it absolutely failed in pizza application.

Eat Well = Be Well. Be Well = Eat Well. The reflexive property always works.

We had a great weekend BBQ and learned a few things. Notes to self:

1) Low or indirect grilling is a must for proper Huli Huli Chicken. Direct heat pretty much incinerates the chicken. It ain't pretty. (See below)  No matter how hungry you may be, start early and go the indirect method.

2) 20 full chicken legs for 16 people is a little much. Especially when some of the people are under age 13. 
2a) The vegetable corollary: The same applies for 8 full ears plus 3 scrawny home-grown ears of corn. 

3) Magical Self-Separating Finger Jello never fails to amaze. It is now a science experiment for one of my daughter's friends. Something about relative densities?!

Needless to say, this week is about using leftover cooked-but-not-carbonized chicken and corn.

Monday: Chicken Kelaguen. A good summer meal and as a bonus, uses the bag of shredded carrots in my fridge. A few more chicken legs used.

Tuesday: Omi's Shoyu Fish. In the hopes of having more precise measurements.

Wednesday: Leftovers' Roulette Chicken Tacos--shredded (leftover) chicken with fresh (leftover) corn salsa, shredded cheese and a dollop of sour cream (also leftover from last week's strawberry muffins).

Thursday: Something new: pork/mushroom/kimchee stir-fry. And rice.

Friday: Quinoa Salad with the rest of the corn and the last of our fresh cucumbers. It's starting to feel like Fall.

Bonus Saturday: If you are in Mountain View CA, consider attending Hui Ilima's 52nd Annual Luau. Traditional, homemade Hawaiian food.

Eat Well. Be Well.

By request again, here's our full-day meander to the Hawaii Volcano National Park. Eating explorations included the previously-mentioned Tex Drive Inn in Honoka'a, a power-shopping stop at Big Island Delights in Hilo and dinner at Huli Sue's in Waimea. We made our own sandwiches and brought along some wasabi doritos for lunch at the park.

Driving on the Big Island, while not far by Mainland standards, seems deceptively long. It's best to stay on the coastal roads (My sister calls it the "Circle Island Road.") It is lit and pretty well-maintained. Don't expect freeway speed, so give your lead-foot a rest. Finally, if you must drive Saddle Road, know that it can be a little treacherous. And at night, it can be flat-out dangerous and spooky.

Since we were staying north of Kona, we went around via Waimea, Honoka'a, Lapahoehoe, Keeau, Hilo, Mountain View and finally to Volcano and then back the same way. We left around 9:00 and got back around 10:00 pm.

First stop: Honoka'a Tex Drive Inn. Malasada and Rest Stop. 
Look for the BIG sign on the left. Click here for malasada assessment. 

Next stop: Hilo at Big Island Delights and another Rest Stop. 
762-4 Kanoelehua Avenue (on the main road, in a small strip mall)
Hilo, Hawaii 96720
www.bigislanddelights.com

A great place to stock up on local-kine snacks. Nothing says "I love you" quite like heart-shaped li-hing kaki mochi (arare).

Destination: Hawaii Volcano National Park
Volcano National Park is a 'chicken skin' place where you immediately realize and gain utmost respect for how powerful the earth and Madame Pele are. To make the most of your visit, here are our suggestions:

1) Bring your own food, good shoes (no slippers!) and flashlights. Food is very important because there are are no food places in the park or nearby. We were fully stocked with Tex malasadas, homemade sandwiches (no mayo because it is a long day) and wasabi Doritos. The spring water taps are a great way to refill your water bottles. No, you won't get sick from it. Volcanic filtering produces some of the cleanest water in the world.

2) Go to the Visitor Center first to decide what you want to do, and more importantly, to confirm what's open or closed off. Kilauea is very much alive and conditions vary daily. We did a 4-5 hour highlights tour. 

3) Start easy with the steam and sulphur vents. This is a very short, flat walk on a clearly marked path/walkway. Get a free steam facial and clear out your sinuses too! Look along the ground for the sleeping grass too. 

4) Take a hike. We chose Kilauea Iki, a moderate 4 miles with a 400 ft ascent/descent. You hike down into the Kilauea Iki crater, cross it and hike back up. The change in plant life from rainforest top of crater to steaming lava vents and no vegetation is amazing. It's also best to go in order of the trail markers (1-15), rather than reverse order, which you see first.

5) Check out the Thurston Lava Tubes. This is where the flashlight comes in. Half of the lava tubes is lit, and the other deeper half is a dark flashlight tour. There are times when the flashlight portion is closed off, but when it's open, it's a lot of fun. Just go slowly.

Dinner at Huli Sue's
On the way back to Kona, we stopped at Huli Sue's in Waimea. It's a family-oriented place with homestyle food. 4 grubby, hungry kids and 4 equally grubby and hungry parents would not have been a good scene at Merriman's! Next time...

Huli Sue's was the perfect place to end the day. Picnic tables and an easy-going atmosphere, plus hearty portions and friendly service. We all had a combination of BBQ, and one amazing seafood curry.

Just another day in Paradise. Eat Well. Be Well.