Goose Eggs

20 Apr

Three eggs in a nest

Found on our property this past weekend.

Reminder

13 Apr

Hey peeps just a reminder to toodle on over to “Such a Nice Surprise” Spring Boutique where I am selling my deliciously delightful Gourmet Goodies.

  • Apricot Orange Chutney – great accompaniment for Lamb, Beef, Chicken
  • Cabernet Wine Jelly – serve with cheese, crackers, over cream cheese etc.
  • Gourmet Chili Sauce – makes everything a gazillion times tastier
  • Chocolate Raspberry Sauce – try it on a banana filled crepe – HEAVEN
  • Caramel Apple Pie – ice cream, pancakes, or straight from the jar
  • Pecan Praline – in a tart or as a topping, you can’t go wrong

With so many upcoming events (Easter, Mothers Day, Fathers Day, graduation etc.) you are certain to find something wonderful.

Runs April 13 – 16 from 11am until 8 pm

for more information visit:  http://charlaandlauripresent.blogspot.com

Meet me in Chinatown

12 Apr

Would you believe as many times as I have visited Hawaii I have never been to Chinatown?  How can that be?  We have explored that wonderful island from top to bottom and yet, no Chinatown!  Ok, I didn’t actually know there was a Chinatown in Hawaii so leave it to Mr. F to discover it on one of his solo business trips. Having heard all about it I was determined that this trip Mr. F and I would ventured on over together.  Venture we did … and WOW! 

WOW, good.  WOW, strange.  WOW, adventure.  WOW, suspicious.  WOW, stinky.  WOW, WOW, WOW, I don’t think we are in Kansas (or Hawaii) anymore!  Mr. F and I found some hidden treasures by way of alleys and sidestreets.  The apothocaries were incredible … tell the herbalist your ailments and they will boil up a cure that is guaranteed to work (if you can choke it down).  If not, there are full drawers and stacked shelves offering a less-potent but more palatable cure in pill form.  Acupuncture?  Why not? 

The fish markets were FANTASTIC … Fresh and perfect, I craved fish for days after.  The not-so-palatable part were the stands selling fish guts, animal innards, and these fellas:

Bullfrogs for Dinner

UGH!  Not my idea of good eats …

I much prefer these guys:

Tasty-licious!

We found the most incredible antique store whose owner moved to Hawaii from China only 3 years ago… she speaks no English yet our appreciative nods and smiles seemed all the communication needed.  Mr. F bought a couple of antique hookas for Christmas giving.  I bought a pair of hand-stitched baby shoes for my friend Lana, a calligraphy brush for Abi (because I inadvertantly cut off the tip of her favorite one when I was needing a small paintbrush … yeah, not smart), jade Buddah’s (’cause everyone should have a Buddah tummy to rub), and several herbal remedies and eye creams from the Herbalist (but not the one with the milky eyes ’cause she was NOT friendly).   I wished I had made up a list of beads and jewelry ideas because you can buy ANY and EVERY type of bead, chain, trinket, accessory imaginable for mere pennies each.   I was so overwhelmed with the offerings that I simply froze.  My mind was blank.  I could not imagine one thing to craft out of all those wonderful offerings … not a one.  Now that I am home my mind has cleared therefore, the next trip I am loading up cause I have ideas galore just a’brewing away in my little pea-brain.   The one item I really wanted above all else was the most incredible antique dresser.  Over 130 years old and intricately hand-carved, I fell in love.  Knowing I couldn’t bring that swell wonder home I tried to capture it’s splendor with a photo but alas, tight quarters were not conducive to this endeavor.   Leaving that lovely behind was painful, thank goodness there was a delightful little bakery a few doors down for as we all know, a little sweet takes all the bitter away … I bought loads of Chinese confections and instantly felt better. 

I would have loved to post a plethora of photos for your viewing pleasure but most shots had to be taken on a covert basis which means lots of fuzzy, on-the-fly, half-shots.  You will therefore have to trust me that Chinatown was one WOW of an experience and I will be back. 

Now, about that fish …

Macadamia Encrusted Talapia

  • 1/2 stick melted Butter
  • 2 cloves fresh Garlic
  • 1 Cup finely chopped Macadamia Nuts
  • Salt and Pepper to taste

Mix together in a shallow bowl.  Place Talapia in the mixture gently pushing it to help the mixture to adhere.  Place each filet on a baking sheet and broil or bake until done (about 12 minutes) turning once to ensure both sides get crunchy-delicious.

It just doesn’t get better than that! 

Don’t get me started on the fresh CHICKEN …

Flight Food

7 Apr

I’m back from what can only be described as HEAVEN.  I love Hawaii.  The tropical climate turns my normally sandpaper dry skin into buttery creamed goodness and my cranky attitude into a state of  blissfully sublime contentment.  The slower pace and the friendly people were just the break I needed from my overly hectic day to day life here in Yew-Tah.

I have so much to tell (and pictures to share) that I hardly know where to begin. 

In my other blog (http://rasramblings.wordpress.com) I wrote about the flight attendents, what I didn’t mention was the fact they no longer offer free food service even when one is flying high above the ocean for over 6 hours.  Pretzels or peanuts and a bev … that’s it in the complimentary department.  Having arisen and hit the airport at 4:00 a.m. Mr. Farish and I had not partaken in any form of sustenance prior to boarding … okay, yes we did have our morning Starbucks staple prior to boarding but that was it.  Since neither of us are morning-eater types the flight from SLC to LA was no problem.  We figured we could grab something in LA before we continued on to Hawaii.  What we didn’t figure was a delayed flight out that left us running to the gate in order to make our connection.  Aye yi yi. 

“Ladies and gentlemen our flight attendants will be coming down the aisle offering sandwiches that you may purchase for $8.00 along with your complimentary beverage.  Exact change is appreciated.” 

Now,  If there is one thing a celiac sufferer can be assured when travelling it is this: No matter where you go there will be sandwiches and no matter how hungry you may be, they are guaranteed to be on highly glutinous, overly processed, semi-fresh, yet alluringly tempting bread… and you will not be eating one.  The only common thread between you and your fellow traveller at this point is that neither of you has exact change …   If you are travelling with one Mr. Farish you will find that his hunger overpowers his sense of guilt for he will produce a ten, (sorry, no matter how we tried we just couldn’t produce exact change), and purchase said sandwich and eat whilst you sit nursing a bag of complimentary peanuts.   You will watch as Mr. F struggles to open the hermetically sealed package (that likely arrived on a flight much like yours), and you will raise your eyebrow in wonder when the prize is finally freed from it’s bindings and the top is lifted to reveal … ? … um … it’s … ‘sniff, sniff’ … the most unlikely concoction of (I seriously advise you warn your stomach lest it decides to heave after reading this part) … okay, here goes … a layer of grayish mystery meat believed to be beef, followed by a lovely lettuce leaf of the iceburg persuasion,  egg salad, turkey, some kind of cheese (it was white but according to Mr. F, not recognizable by either sight, smell or taste) and topped off with the slightest bit of tomato.  For the first time ever you are relieved that your celiac has prevented you from spending $8.00 on something that you would likely just re-wrap and discard and it had nothing to do with gluten. 

Which brings me to a point (finally); when if ever will food service providers begin to recognize that not everyone can eat this way?  I’m not just talking Celiac here.  What of the Kosher’s and Lactose (oh yeah that’s me too), and all the other assorted allergies and food restricted people?  Whether one chooses a Vegan lifestyle, is religiously or medically restricted should they have to forego the ability to eat a nutritious meal … yes I get the irony of airline food versus nutrition … how about if i amend that to say; should they be forced to forego food?  Anyone that knows me can attest to the fact that I am never too far from a snack.  I had debated on whether or not to pack some homemade granola bars but didn’t know if I could take it through security (remind me to tell you about the body scan).  I did however, grab an “Enviro Kid Crispy Organic Rice Bar” and shove it into my bag at the last minute.  Thank goodness because one cannot survive a flight on water and peanuts alone.  Suffice it to say that I was much better prepared for the flight home where I snacked on organic Chinese Macadamia bars I bought in Chinatown … so good and sooooo filling.

and Mr. Farish … having a stomach of steel ate every bite of his $8.00 sandwich and promptly fell asleep.

Aloha

19 Mar

Mr. Farish and I will be boarding a plane to Hawaii in a few short hours.  See you in 7 days.

Tempting

17 Mar

I can’t have any but it sure sounds dreamy …

Recipe: Peanut butter icebox pie

Magnolia Bakery

Ingredients
  • Crust
  • 1 cup butter (melted)
  • 4 cups vanilla wafer crumbs
  • Filling
  • 2 cups heavy cream
  • 3 cups cream cheese
  • 1 1/2 cups peanut butter
  • 1/2 cup confectioner’s sugar,10x
  • 1 tbls + 1tsp pure vanilla extract
  • Caramel
  • Topping
  • 2 cups Reese’s Peanut Butter Cups, chopped into 1/4″ pieces
  • 1/2 cup peanuts, finely chopped
Preparation

Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.

Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

(If anyone tries this recipe, please let me know how it was.)

St. Patricks Day Cake Pops

16 Mar

Need a quick and easy dessert for St. Patricks Day?

How about making a batch of cake pops?  Here’s how:

Bake any boxed cake mix according to package directions.  Once cooled, scoop into a large mixing bowl and add 1 can of premade frosting (I know, I really don’t like that stuff either so I use home made, you will need about 1 1/2 cups).  Using a hand mixer, blend until thoroughly mixed and the consistency of cookie dough.   Scoop dough into round balls (I use my smallest ice cream scoop).  If using sticks, dip one end into melted chocolate and insert into the dough:

  Place on waxed paper and put into the freezer to firm up the pops for easy dipping.  Melt colored Candy Melts in a small double boiler, stirring constantly for even melting and to allow the melts to temper. 

Dip each pop, swirling lightly to allow excess chocolate to drip off.  Place on Waxed paper to dry:

Simple Simon and OH SO GOOD! 

(Cake Pops were created by Cakerella… Thanks Cakarella!)