Category — Recipes

Yesterday morning, Connor pitched in to help me make a simple Father’s Day breakfast for his dad.

I was already working on an early afternoon dinner for 8, so I didn’t want it to be some big elaborate morning meal. These pancakes are about as light and fluffy as it gets.

Plus, with the two of us working together, it was a breeze to get on the table in less than 20 minutes.

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Ten years ago, in 2003, we had a huge peach tree. It was too huge!

Somehow, it had grown completely out of control, and sadly, this was what happened to it. It was so top-heavy and full of heavy ripe peaches, that most of the branches broke from the weight.

I did what any resourceful woman would do – I had an impromptu “Pick Your Own Peaches” Dinner Party. To attend, you had to pick as many peaches as humanly possible and take them home with you! You were rewarded with dinner and profuse amounts of gratitude.

The tree was never quite the same. We had another couple of years of good harvest, but it was an ugly tree after all those branches broke off in such an inhuman way.

Then, in December of 2007, we took our backyard down to the dirt, literally. We took out and filled in the old plaster diving pool. We tore down the south and west sides of our block wall fence and the entire narrow covered patio, plus the dated columns that held it up.

And we said goodbye to the peach tree – and just about every other living thing in the back yard. The peach tree used to stand where that orange trash dumpster sits, in the photo above. And that’s my gorgeous Tanqueray in the center of the photo. How I miss my sweet boy!

All that was left were the citrus trees … the branches of the lemon tree are seen on the right, while the orange and grapefruit trees are out of view along that same side of the yard. Plus the orchid tree, which is on the far left of the photo, but can be seen more clearly in the photo above this, is directly behind Tanqueray. Also saved was the large fig tree, which is out of view, but is on the back side of that orange dumpster. The two queen palms were later transplanted, but in the end, didn’t survive. The tall eucalyptus trees in the background used to be on the side of our front yard, but we pushed out the fence and they now line the western edge of the back yard.

After living in a pile of dirt, dust, and far too often, mud, that wet winter – we were hugely rewarded in May 2008 with a beautiful backyard oasis.

I will soon be showing you more photos of the yard because we are about to embark on phase two of the backyard remodel. Anyhow, a new tiny peach tree replaced the previous monster. It’s hard to make out because it’s so small and barely in the picture, but if you look closely, you’ll see it on the far left center edge of the photo. That spot of green against the white of the house, that’s it!

Here is what it looks like now. It’s a dwarf peach tree, so it is still small today. This photo was taken exactly one month ago. It may be little but I generally get a nice size basket or two of fruit from it each year. More than enough for just Dave and me.

Along with plenty of peaches to make the dessert in yesterday’s post and enough “just eating” peaches, I was able to make a main course peach dish with what I harvested this year.

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When we left for Hawaii on May 22, the peaches on my tree looked as if they would be ripe any day.

Connor would be coming home on the weekends while we were away and Marissa was home one short weekend for the wedding shower of her college roommate, Paige.

The wedding is in August and Marissa is a bridesmaid.

I told both the kids and my dad to keep an eye on the peaches and to please please please pick and eat them. I hated the thought of the luscious fruit going to waste.

If not picked, they’d either fall off the tree and rot or more likely, the bugs would get to them as soon as they ripened. The idea of it made my stomach actually ache.

When we arrived home on June 3rd, surprisingly there were still peaches on the tree! My dad said that they were always hard as rocks when he checked and I never did remember to ask the kids if they had any.

The little fruit flies, gnats, or whatever those nasty little bugs are, had already been to work on more than 2 dozen of the peaches, but I was able to pick a decent boxful! Joy!

I made a delicious Peachy-Chicken entree one night (coming soon to a post near you) and today I am using the last of the peaches for this dessert.

It’s a partially-make-ahead dish. I’m starting it today and we will be enjoying it on Sunday for Father’s Day.

Of course, I had to make one serving from start to finish so I could photograph and post it for you today.

The things I do and the sacrifices I make for you people!

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Yes, it’s true, I’m finally putting a recipe on this recipe blog!

Miracles can and do happen. As evidenced by the sunset photos below!

But before I get to that, I need to do a little housekeeping on some final miscellaneous Hawaii  happenings.

I hope you won’t mind  But if you do … scroll down to “read more” and skip ahead to the cocktail.

My feelings won’t be hurt, only because I won’t know you’re doing it. But be careful, there could be a quiz at the end, and if you do poorly … yeah, then I will know and … whatever… do what you must.

I mean if these gorgeous photos aren’t doing the trick to keep you right here, nothing will!

The first thing I want to share with you are photos of Punalu’u Beach, also known as Black Sand Beach.

It is located on the southeast side of the Big Island.

We drove out of our way just so I could collect some black sand.

I collected sand from all of the islands we visited. I had expected most, if not all, of the sand on the Big Island to be black, but no, only at this beach.

The texture is completely foreign from any sand I’ve seen or touched before. (Special thanks to Connor for being my hand model – sand holder!)

Here is a sample of my sweet little “Sands of Hawaii” collection. Crazy how different the sands of the various islands are. It may not be apparent in this photo, but the sands from Maui and Kauai are vastly different from each other too.

Next up, I forgot to show and tell you about the awesome collection of vintage Hawaiian  signs that were all over the exterior breezeway walls at the B&B we stayed while on the east side of Hawaii.

I am still coveting the Laupahoehoe Sugar Company sign. It was so long, that I had to use the panoramic feature on my iPhone to get it all in one shot! Then I discovered the sad history of Laupahoehoe … heartbreaking.

And this fabulous C and H Sugar sign! Sigh… if I could have figured how to pry it off the wall and fit it in my suitcase… it was tempting! I may have to begin an eBay search for such a treasure.

I was intrigued by the “C and H” instead of the “C&H” that we’re used to today. I did a little research and was surprised to find that 107 year old company didn’t switch over to the ampersand in their iconic logo until the early nineteen-seventies. Do you know what “C and H” stand for?

California and Hawaiian. Now you know.

Each Friday night at the Beach Tree Restaurant at the Four Seasons Resort Hualalai, there is a the beachside barbeque. The Friday we were there… fresh Mahi Mahi…

… cooked on an open grill, in the sand, on the beach, waves rolling in only steps away. Outstanding!

Finally, I have to show you a souvenir I bought myself from the resort. It’s the beach bag that awaits you in your closet. You are encouraged to use it during your stay. I did not, I wanted it to be pristine when I brought it home.

This adorable burlap coffee bag turned into a chic beach bag, lined with vintage Hawaiian fabric. Now you are privy to my plans for the burlap sacks I purchased at the store at the Kauai Coffee Company while we were on Kauai.  All I have to do now is find vintage Hawaiian fabric and then learn how to sew.

Thanks for sticking with me through all the Hawaii posts, I hope you enjoyed it half as much as I enjoyed reliving it. Now it’s time for your reward, a Hawaiian cocktail recipe…

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We arrived in Kauai on Saturday, May 25. We were on our favorite Hawaiian island for three days.

The first time we visited Hawaii was in 1988. Marissa was just 1 1/2 years old. Dave’s parents kindly flew in from Illinois to stay with her for the week.

It was the first time I’d been away from my baby, so that trip started out stressful for me. But, of course, the Hawaiian culture and lifestyle has a way of washing those stresses away.

The next, and until now, the last time we came was with the kids in 1998. Both times, we only visited Honolulu, Oahu (where you had to fly into from AZ, back then) and Kauai.

So, Kauai is where we feel most home at. We know the island well, where things are, and what we want to see.

All three of the islands we’ve visited have wild chickens, but Kauai wins by a landslide with the most! Kauai is home to thousands of wild chickens, who have few natural predators. Kauai’s chickens originated from the original Polynesian settlers, who brought them as a food source. They have since bred with European chickens that have gotten free from farms during previous hurricanes.

You’d think the feral cats on the island would decrease the feral chicken population, but we saw the cats lying around while the chickens and roosters strutted about them, completely unfazed.

I find the chicken a charming part of island life, but I suppose if I had a rooster crowing outside my window every morning at 4:45 am, as we did at our B&B in Hilo, I’d feel differently!

One of our favorite beaches on Kauai is Tunnels Beach in Hanalei Bay. Tunnels is about a 4-mile drive from Princeville.

With the backdrop of “Bali Hai” and the protective reef, you won’t want to leave. Most days this location offers some of the best snorkeling in Hawaii. I say most days because on the day we were there, unfortunately there were strong trade winds and we didn’t have flippers. I was tossed around like a rag-doll.

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I was using up the wheat berries that I had left in my freezer from THIS recipe. You could use cooked quinoa, Israeli (pearl) couscous, farro, bulgur, or barley for this delicious and refreshing summer salad.

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As I mentioned a few days ago, I make it my mission to clean out the fresh food in my refrigerator before we go out of town. The easiest way to do that in the winter is to make a soup and the easiest way the rest of the year is to make pasta. I call this “garbage” pasta because I’ll put any and everything in it.

This particular time, I had a partial box of cherry tomatoes plus fresh heirloom tomatoes from my garden. In addition, there were partial bags of green beans and sugar snap peas. I always have garlic and onion on hand, so those always start the dish.

The first step is to get a big pot of water boiling. Add salt and blanch vegetables such as green beans, sugar snap peas, asparagus, snow peas, carrots, broccoli, and cauliflower for a couple of minutes. Use a slotted spoon or spider to remove them and have a big bowl of ice water ready to drop them into – to stop the cooking.

Once they’ve cooled down, drain and set aside.

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Connor requested two things for his birthday dinner – Grilled Pizza and Baby Back Ribs.

I can easily do that and was more than happy to fulfill his modest request!

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I made Connor a special breakfast to celebrate his birthday. As I’ve mentioned before, Connor loves lobster!

This lobster dinner, 13 years ago in Maine, was to celebrate his birthday too.

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Happy 22nd Birthday to my fabulous son, Connor!

Please know that even though I’m not with you today, you are in my heart and on my mind.  I love you from here to the moon and back! xoxo

Here is the classic and easy-to-make chocolate sheet cake I made for my boy. With lots of pictures showing each step. I was camera happy this day!

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