This is for Sunday Salon, hosted by Deb Nance of Readerbuzz, wherein we share books we're reading, and what all else is going on in our lives! And this was my last weekend! A fun getaway to the big city. When you live a Big Island, countryside life, the big city would be on Oahu, in Honolulu! So I got to try some new restaurants and make use of the Spa at the Ala Moana Hotel. Highly recommended restaurants: MW and Sera. Only a wee bit of shopping.
Books I'm currently reading:
And here's one I got a little way into, but it kept getting more depressing and dreary. The premise was intriguing... but, oh well. Sometimes they go back into the library book bag earlier than others.
The travel book has some good tips, but overall too much for my weary brain. Points, points, points. yada yada yada. I'm going to be traveling in a different easier way. at my age anyway! A cruise. And not to a wild or dark shore. That's for sure.
Garden happenings: I've mentioned about my Sacha Inchi plant before. It's now being processed and used in my cooking:
This Bulgur Quinoa Pilaf with various veggies and some Sacha Inchi nuts providing the complete protein, was inspired by a meal I had at MW in Honolulu. Trying to get it as good as theirs. I used a homemade broth and asparagus for one of the vegetables. I thought it came out well.
An ongoing conception or project is making Cheong. A Korean fruit syrup, using mostly just fruit and sugar, 1 lb. fruit with 1 lb. sugar, but you can add herbs or spices. If I have excess fruit many times I make wine. However, if there is not that much involved, a fruit and sugar fermentation is a good use of what you have. I first did it with Brazilian Cherries. My tree was prolific and the fruit so delicious. When it was fruiting around the 4th of July, I had friends over, so everyone got to pick fruit. I gave out baggies. But, then I wanted to try this Korean technique.
As a result I have lovely jam and a jar of the syrup for flavoring soda water type drinks. Think San Pelligrino, ice and a bit of the syrup. It's awesome! After draining off the syrup, you are left with the pulp, which may be blended into a fantastic jam.
Right now there is a pineapple with li hing mui spice and a guava cheong with galangal and ginger going on the counter.
Well, that's it for the update. Have a wonderful weekend you all!
