Sonia Tastes Hawaii

Afternoon Tea at Onomea Bay

 

 

On a beautiful Spring afternoon not long ago, I was invited to join friends for tea.  Now, I know that many people welcome friends to drink afternoon tea and share scrumptious food, but how many people have the pleasure of experiencing drinking tea at the source?

 

My friends Rob Nunally and Mike Longo are the owners of Onomea Tea Company a boutique tea garden located on one of the most beautiful bluffs overlooking

Onomea

Bay

near the

Village

of

Papa’ikou

on the East Coast of Hawai’i Island.

 

 

The setting for our beautiful tea was their spacious open upstairs lanai with a view of the bay, the ocean and included, just for our enjoyment, a playful mama and baby whale jumping and having fun just off the bluff.  A double rainbow and a ship leaving

Hilo

Harbor

completed the stunning ‘special effects’. 

 

 

The three teas we drank were a 30% oxidized Oolong, 90% oxidizes black and a blend of Onomea black teas with a hint of Bergamot.  Cream, lemon, sugar and honey were available for those who wanted to add them to their tea.

 

The savory food served to complement the teas were finger sandwiches of tomato sprinkled with salt and pepper, mayonnaise and thyme on multigrain bread and sliced cucumber, cream cheese and fennel tips also served on multigrain bread. 

 

 

The sweet course consisted of tea nut bread (see recipe below), Madeleines and red, juicy red, plump island grown strawberries.

 

Rob and Mike started planting tea on their 9 acre property in 2003 and currently have nearly an acre planted. Their goal is to have 3 acres under cultivation by 2012. 

 

 

Sonia - What are the types of tea you are producing commercially at the moment and how can customers buy it?

 

Rob - We have whole-leaf green, semi oxidized (slightly darker than green to almost black) oolong style teas and whole leaf Black Tea. As this growing season progresses we are planning on offering some black tea processed in the CTC (cut, tear, curl) method.  At the moment, people can only buy directly from us on location but we will eventually have teas listed for sale on our website.

 

Mike - As we work with different ways to process tea we are consuming a lot of tea ourselves. We have sold tea at local agricultural festivals, cultural events and direct from the tea farm. We do have tea available in limited quantities. Please contact us on the currently available tea.

 

 

Sonia - In future are you thinking of doing flavored teas?

 

Rob - Our black tea blend with bergamot you tried today was a flavored tea and we are experimenting with other flavors including vanilla, however, our focus will be on traditional tea without adding flavors. We want the true taste of

Hawaii

grown tea (camellia sinensis) to be experienced.

 

Sonia – Hawai’i Island is known for Kona coffee, but now we also have several people planting outstanding tea.  Any comments you would like to share?                   

 

Mike - We both feel that the growth of the tea industry will be a boon to

Hawaii

.

Hawaii

is a wonderful place for tea farms as well as all aspects of tea culture. It will not only enhance the growth of clean, chemical-free, agriculture in our state, but also provide opportunities for diversified tourism and local experiences.

We envision many more tea farms, tea presentations, tea houses, B & B's providing tea experiences, not to mention a wide variety of tea products and value-added gift items that both tourists and locals will be able to find at local shops and markets. Tea is coming to

Hawaii

and we are very excited for everyone.

Our intention is to create a small, family operation growing, hand-processing and marketing our own organic, green, partially-oxidized as well as black teas. Part of our dream includes completing the tea house on the bluff which is a work in progress and ultimately will be a rest stop for tea farm tours.

 

 

Rob- Another part of our dream is to build another tea house on a site overlooking a stream right on our property bordering the Onomea Scenic Road that will provide a market place for our teas and other Hawaii-grown teas and value-added products, as well as offering tea-cultural experiences to the public."

Our experience so far has been that tea, Camellia sinensis, grows well in

Hawaii

at all elevations and that tea growers here are already processing some very fine teas. We see ourselves as pioneers and facilitators in

Hawaii

for people to learn about and experience the joys and health benefits of tea.

 

 

Onomea Tea Bread Recipe

 

(Note from Rob) A few years ago for Christmas, my Mother provided me and my three brothers a set of recipes she has collected over the years. They were presented in a green binder titled, “Recipes from Home”. This recipe was originally called A to Z bread because you can add a whole variety of ingredients from Apples to Zucchini to flavor the bread. I expanded the recipe to include tea as an ingredient. I do play with this recipe changing what I add and experimenting with different flavors…

 

3 cups flour (I use two cups unbleached white flour and 1 cup whole wheat)

1 teaspoon salt

1 teaspoon soda

3 teaspoon cinnamon (I reduce this to ½ tsp cinnamon so this flavor doesn’t overpower the tea and other ingredients)

1/2 teaspoon baking powder

3 eggs

1 cup oil (I have experimented with the oil, usually using ½ cup butter with ½ cup grape seed or peanut oil)

2 cups sugar (I frequently use 3/4 cup honey and 1 cup sugar)

2 cup A to Z  (lots of room to experiment here, I use 1/2 cup pre-brewed green tea leaf, chopped, or 1/3 cup crushed dry tea, allow the dry tea to set for five minutes in wet ingredients, I also add 1 shredded apple and 1/2 cup yogurt).

3 teaspoon vanilla (

Hawaii

Vanilla is a good choice!)

1 cup chopped nuts

 

Mix dry ingredients set aside. Beat eggs in large bowl, add oil, sugar and cream well. Add tea, apple and yogurt and vanilla and mix well. Add dry ingredients, mix well and add nuts. Spoon into well greased loaf pans. Bake in preheated oven at 300 degrees for about an hour. Test by inserting toothpick in center of loaf. Remove from ovens as soon as toothpick comes out clean. Makes two small loaves.

 

Note: For A to Z ingredient use what you have on hand. This recipe is very flexible. Other options to add are: grated carrots, peaches, pineapple, canned pumpkin, berries, I’ve even used grated egg plant.

 

 

Tea Tours – from 4 to 15 people in group - $10 per person

Tea Tastings - from 4 to 15 people in group - $25/per person

High Tea - Limit of 12 people in group - $35/per person

All tea tours and tastings offered by reservation only.

Tastings follow the tradition of Gong Fu style ceremony 

 

http://www.OnomeaTea.com

Chocolate & Coconut Cake

While on a search for a light but Easterly dessert, my friend Deb from Georgia suggested the following recipe.  I thought it was perfect.  The coconut and the chocolate complemented each other very well...and the best part as far as I'm concerned, is that both are island products....Cacao is grown on this island and chocolate is also being made on this island....not that the ones I used were, although I could have used local if they had been available to me.

I made the cake for our Easter meal and it turned out delicious. 

See my notes below

Chocolate & Coconut Cake

1 Duncan Hines Devils food cake mix
2 cans of Cream of coconut (not coconut milk) found near liquor mixes
1 large cool whip
1 to 2 cups shredded coconut
Hershey syrup to drizzle on top if you want.
 
Bake cake as directed on box in 9 X 13 pan, while still hot from oven, poke with wooden spoon handle every inch or so. Then pour 1 can of coconut on top, wait a couple of minutes and pour second can on.

Cool in fridge.  When completely cool top with Cool Whip, and sprinkle with coconut. Then drizzle just a small amount of chocolate on top or use chocolate shavings. 

Sonia's Notes:

First, I could not find Duncan Hines Devils Food cake mix so I used Pillsbury and it was good - very light.

I made the cake in a deep 9 x 9 Pyrex dish instead of a 9 x 13, so it was a bit thicker slice when cut in squares.

Instead of 2 cans of coconut cream, although I did have 2 in my pantry, I used only one and thought that was plenty.  The cake turned out very moist.

I did not assemble the cake as explained above, I sort of layered the ingredients after serving the individual portions in clear glass bowls.

I only sprinkled a bit of coconut flakes over the cream.... I think 1-2 cups would have been too much.

We did drizzle with chocolate syrup and I topped it with a candied cherry.

YIELD: 1 9x13 cake

SOURCE: Internet recipe - shared by Deb Rogers (Southern Belles ring louder)

 

Photo: Chocolate & Coconut Cake - the slight green tinge on the bowl is a reflection from the green charger I had placed underneath the bowl and dessert plate.

Our Easter Menu

I wanted our Easter meal to be colorful, tasty and light....and it was!

A friend at Gather.com had posted what looked like a delicious cream of beet soup several weeks ago and I thought that would be the perfect beginning for our meal....and it was!

Cream of Beet Soup - courtesy of Dorine Houston

1 bunch beets 
1 bay leaf 
4 whole black peppercorns 
Water to cover 
2 Granny Smith apples, peeled and chopped 
1 shallot, peeled and chopped 
Tiny pinch cinnamon 
A few gratings nutmeg 
Salt and freshly ground black pepper to taste 
1/2 cup plain yogurt 
Chopped fresh mint leaves to garnish 

Remove leaves and stems from beets; reserve greens for another use.  Wash beetroots thoroughly in several changes of water to remove all sand.  Cut the tail of the beetroot down to about an inch from the end of the bulbous part. 

Gently boil beetroots with bay leaf, peppercorns and enough water to cover them until the beets are tender through.  Depending on their size, it may take 15-30 minutes.  With a slotted spoon, plunge cooked beets immediately into ice water.  This shocks the skin loose so it is easy to peel the beets with your fingers.  Chop peeled beets and place them in a blender or food processor. 

Strain the beet cooking water into a 2-cup glass measuring cup.  If necessary, add cold water to reach 2 cups.  Pour about 1/2 cup of the water into the blender.  Process until the beets are smooth.  Pour into a clean saucepan.  Add another 1/2 cup of the water to the blender and add the apples, shallot, cinnamon and nutmeg.  Process until smooth.  Add apple mixture and remaining water to the saucepan with the beets.  Bring to barely a boil and turn the heat off.  Whisk in the salt, pepper and yogurt until smooth. 

Pour into a tureen and sprinkle with the chopped fresh, mint.  Depending on where you live, it may already be making its presence known in your garden! 

 

Sonia's notes: I divided the recipe by 1/3 and it was still a substantial amount for the two of us.

Instead of adding yogurt and whisking it in, I added a couple of dollops of sour cream.  The taste is a combination of piquant and sweet.  I will definitely make this again.

 

Photo: The Cream of Beet Soup

 

Easter Bunny Carrot & Orange Salad

 

Grated carrots

Orange juice

Orange bits

Golden raisins

 

This was one of my kids favorite salads and it had to make an appearance at the Easter table every year.  No set amounts.  Just to taste.  I grated the carrots in the side of my grater with the larger openings.  Add orange juice and bits of orange and golden rainsins.  Let it sit, covered, in refrigerator until ready to serve.  May add a bit of mayo if desired, but I don't.  Serve on a lettuce leaf.

 

Ginger Sesame Salmon

 

4 onion slices, sliced thin
2 carrots, shredded or julienned
1 pound salmon fillet (to 1 1/2 lbs)
2 teaspoons fresh grated ginger
2 tablespoons seasoned rice vinegar
2 teaspoons dark sesame oil

Center onion and carrot on foil sheet. Top with salmon fillet.  

In small bowl, combine ginger, rice vinegar and sesame oil. Pour over salmon. Season with salt and pepper. Wrap and seal foil to form a packet.  

Cook covered, 20 to 25 minutes on medium-hot grill or until fish flakes easily with a fork.

 

Serve salmon topped with onion and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

 

Baking instructions: Preheat oven to 450 degrees; bake for 16 to 20 minutes on a cookie sheet.

 

Sonia's notes: I cut this recipe in half for the two of us.   I sauteed the spinach until wilted but not overcooked in the grease after cooking the equivalent of 1 bacon slice cut in small pieces.

 

YIELD: 4 servings

SOURCE: International Recipes OnLine

 

The dessert will be on another post

 

Photo: The Carrot & Orange Salad served on Hawaii grown Manoa lettuce leaf, sour cherries in syrup in the tiny bowls,  Ginger-Sesame Salmon topped with julienne of carrots and slice of onion on a bed of sauteed spinach in bacon pieces. 

 

 

 

A fun "play date" with Sue

My friend Sue and I scheduled a 'play date' for one day a couple of weeks ago.  The play date was to spend sometime together drawing or painting whatever we wanted to work on and lunch.

I had found some wonderful coloring pencils at the Hilo art supply store and was anxious to start using them and see how I liked them.

We have been having rain and more rain, but on the day of our play date it was glorious, sunny and cool, so we set up on her very inviting large back lanai with a view of a wonderful stand of bamboo, lots of flowers and many butterflies flitting about.

The fun "mossy" Mr Lava Man at the base of the back lanai steps.

I first started walking around the yard to take photos and see if there was anything in the yard I wanted to draw... Although I finally found inspiration in the kitchen, the walk in Sue's yard is always fun as you never know what you're going to find.

Sue has very good luck with nasturtiums in her yard...they always look so pretty!

She keeps little glass jars, little pitchers and vases all over the house filled with them.

A red passion flower bloom on top of the arbor

Sue is working on a series of little cards she is painting and sharing with a friend in Colorado.

I decided to do a little still life with the items I found in her kitchen.  The avo, the bowl of limes and a little bottle filled with nasties that she kept on her kitchen window sill.

My "props" - An avo, a bowl of limes and one of several little jars with nasties she keeps on her kitchen window sill.

 

Sue, hard at work and "Bamboo Beanie Baby", her siamese cat on the back lanai.

  

The start of my drawing.........I love the pencils! They are called Woodless Colour Pencils by Koh-I-Noor.  One of the things I like best about them is how you can blend in the colors to get shadings.

Lunch was served after her daughter Cindy (who lives next door) came to join us.  Sue had made wonderful tuna salad sandwiches with pickles, served a dish of delicious olives and I'm afraid we cut up the avo I was using as a prop to eat with our sandwiches....it was very buttery and onolicious!

Going to Sue's is always an adventure and I had a very good time....oh, yes....  I did finished the drawing at home a couple of days later.

 I forgot to get Sue's secret for the delicious tuna salad.

Making Dulce de Leche

Making Dulce de Leche

Dulce de Leche means literally Sweet of Milk.  Way before Haagen Dazs came out with a Dulce de Leche ice cream flavor; generations of Cuban children were eating Dulce de Leche as their "merienda" or mid-afternoon snack of choice. 

It can be made by several different methods, and using regular milk which you have to first curdle, but the method I prefer is one that was made by my Cuban grandmother who taught it to my American mom and in turn was taught to me. 

Our method is made with condensed milk.  Condensed milk must run in the veins of all Cuban children because we all seem to grow up eating the stuff from the time we are born.

Our method is to boil it in the can in a stock pot.  Some people will make it in the pressure cooker, and I have in the past, but since I like to make several cans at one time, I find a stock pot roomier and more convenient.

Some people express fear that the cans will explode when boiling in the can. They will if the level of water falls down below the top of the cans....so I don't let it get there.  I make sure there is always plenty of water in my stockpot.

 

There are several methods for making it, but here is mine which is quite simple

Take label off the cans.

DO NOT make holes in can.

Put several cans at the bottom of a large stock pot - I usually make about 4 to 5 cans at one time, since it takes the same amount of time and energy.

Cover with enough water to at least twice the height of the cans - most of the time I add almost 3 times height of can, depends on the pot and how heavy the bottom is.

Bring to a boil and let it boil at a rolling boil about 10 minutes or so.

 

Turn down heat and let it boil at a slow boil:

1-1/2 hr for a softer more liquid caramel
2 hours for a soft caramel
3 hours for a solid caramel that you can slide right out of the can and slice (by opening the can on both sided and pushing with one lid end out the other - same as you would a can of cranberry jelly)

By always using lots of water, there is no need to keep on adding water while it is cooking and I don't even need to check to see if water has boiled down below to the can line....

PHOTO: Opening can at both ends, push the dulce de leche out of can with one lid as you would cranberry jelly.  You get this consistency after boiling at least 3 hours.

Cooked cans can keep for months unopened without having to be refrigerated, but be sure to refrigerate after opening.

The above is the method my Cuban grandmother taught my mother and me and she made it for years and years and so have I with never having a can explode.

 

PHOTO: To make muffins or cupcakes, put part of the batter in mold, add a dollop of dulce de leche, then add the rest of the batter making sure you enclose the dulce de leche all around so it won't leak while baking.  Then I added a cinnamon and brown sugar crumb topping. 

It can be eaten as is, spooned right out of the can.
It can be used to coat a pecan half and then cover the whole thing in melted chocolate.
It can be a filling or topping for brownies.
It can be eaten with ginger cookies.
It can be eaten by dipping apple slices in it.
It can be used as a filling between two layes of cake or as a filling inside cupcakes or muffins.

 

PHOTO: For some reason I couldn't get the camera to focus right when taking this one, even after many tried...but left it so you can at least get an idea of what it will look like when the muffin or cupcake is split in two.

 

PHOTO: Served with Granny Smith apple slices.

.............and below it was served in a small parfait glass with Kona Coffee Ice Cream...........I'm sure that you can come up with other ideas for serving it!

Buen Provecho!

Honolulu Symphony visits the Big Island

 

The Honolulu Symphony came to the Big Island this week. 

 

Since their arrival on the island, they have visited several schools and performed for the school children around the Hilo and Keau'u areas, including a morning concert at the Kamehameha School auditorium in Kea'au where we attended last night's concert.

 

On the way to Kea'au, we picked up our friends Kele and Frank, who rode with us and we joined up with our friend Trevella and her daughter Tavina at the school auditorium.

 

The concert was in one word...WOW!  I wish I could have taken pics to just show you and recorded it so you could listen to what a packed house experienced last evening!

 

The audience was composed of people from all ages and from all ethnicities as all events are on the Big Island, everyone dressed informally, including the Symphony members who wore matching aloha wear instead of formal black tie.

 

Our friend Kele (Gerald DeOreo) was in his element.  At one time he was part of the Honolulu Symphony and also served as a conductor.  He was like a kid in a candy store and was able to see and visit with some of the long-time members of the Symphony who were his friends and colleagues at one time.  They were all making plans to meet up for breakfast this morning.

 

There will be concerts held in Waimea (Kamuela) and on the Kona side - check their schedule by clicking on the Honolulu Symphony link below.

 

Not all of the Symphony members were able to come on this trip, but they had a large group here.  Ana Krinitsky, is a fairly young woman who served as guest conductor.  Her style is restrained but really wonderful....no large histrionic movements from her.....

 

I was enthralled by the 'first chair' in the violin section.  His whole being was wrapped into his playing and not once did I notice his back touch the back of his chair.

 

Some of the older symphony members have been a part of it for at least 30 years, but there are a lot of younger members also.

 

There are three chamber groups made up of symphony members.  You can see details on these sub-groups here:

http://www.chambermusichawaii.com/

The Symphony Home Page:

http://www.honolulusymphony.com/

 

 

The music on the program was all from well-known and some not so well-known American composers....some still living. One selection was composed by a present day Hawaii composer and it was about "Lo'ihi: Birth of an Island" - Lo'ihi, is the newest island in the Hawaiian chain forming on the bottom of the ocean a bit SE off the Coast of the Big Island was a very moving piece. 

 

The program in order:

Samuel Barber                Overture to the School for Scandal 

(1910-1981)

 

George Gershwin            Porgy and Bess: Selections

(1898-1937)                        Summertime; I Got Plenty o'Nuttin; Bess, You is My Woman Now; Oh, I Can't Sit Down; There's a Boat Dat's Leavin' Soon for New York; It Ain't Necessarily So; Oh, Lord, I'm On My Way.

 

Byron Yasul                    Lo'ihi: Birth of an Island

(1940- )

 

Robert Beaser                Two Movements from Folksongs

(1954- )                                IV. Ground 0 (Homage to 9/11 Victims)

                                                V. Cindy Redux (A romp through Kentucky's Blue Grass)

 

INTERMISSION

 

Aaron Copland                Fanfare for the Common Man

(1900-1990)

 

Leonard Bernstein        West Side Story Selections:

(1918-1990)                        I Feel Pretty; Maria; Something's Coming; Tonight; One hand, One Heart; Cool; America

 

Morton Gould                Pavanne (from American Symphonette, #2

(1913-1996)

 

John Williams                Music from Harry Potter:

(1932- )                                I.Hedwig's Theme

                                                II. A Bridge to the Past

                                                    III. Harry's Wondrous World

 

Henry Berger                    Hawai'i Pono'i

(1844-1928)                                The audience stood while singing

King David Kalakaua

(1836-1891)

 

 

The last selection, Hawai'i Pono'i is the "Anthem of Hawaii" - read the story, of how the music became to be composed by a German and the words written by King David Kalakaua (the last king of Hawai'i)

 

After his death, his sister, Princess Lydia Lili'uokalani Kawānanakoa became Queen Lili'okalani, the last reigning monarch of Hawai'i.  She was also a very prolific and accomplished composer.  The well loved Aloha ʻOe (words in this first link) - Farewell to Thee  (sung by Tia Carrere in this last link) is one that most people recognize when they hear it, but the list of her compositions is impressive.

 

You can see the list by clicking HERE

 

 

Hear the music and read both the Hawaiian and English versions of the Hawai'i Anthem here:

http://www.huapala.org/Hawaii/Hawaii_Ponoi.html

 

A huge Mahalo nui loa to the TANF (Temporary Assistance for Needy Families) and the Hawai'i Department of Human Services who by furnishing grants make it possible for the symphony to travel to the neighbor islands and for the residents of the neighbor islands to experience events like last night's for free.

 

The weather has been frightful for at least the last 10 days, but Mother Nature seemed to make amends by dispersing the clouds, stopping the rains and gicing us a clear and gorgeous last night with a beautiful moon and a sky full of stars....first time any of us had seen them in quite a while... Short respite...it is back to frightful again!

The 50's Fountain Cafe in Laupahoehoe

In December of 06, I wrote in this blog about a short road trip from our house up the coast from us and mentioned the 50's Fountain Cafe in Laupahoehoe. 

We have returned several times since, but for some reason or another, did not take many photos of the interior.  This time I made sure I did. 

The following text is from a review we wrote for a twice -monthly newspaper that no longer exists, The Hawaii Island Journal, for which my son Anthony and I wrote restaurant and eateries' reviews on a rotating basis with 2 other reviewers who covered other areas of the island.   The menu has been steadily expanding since our original visit.  Prices may have changes slightly since 2006 when we first reviewed it.

FIFTIES HIGHWAY FOUNTAIN CAFE
By Sonia Martinez and Anthony Mathis
May 5, 2006 - The Hawaii Island Journal

If you are driving on Highway 19 on the Hamakua Coast and are not paying attention to what's on the sides of the road you might just miss the small sign for the 50's Café and Fountain in Laupahoehoe.

From the moment you first step inside you will feel as if you have just stepped off a time machine and are back in the Swinging 50's. The décor, the music, the menu…all contribute to the feeling of déjà vu.

Black and white tile floors with red and black tables, chairs and booths.  The tables are covered with red and white checkered cloths.  There is a big old-fashioned jukebox and jukebox record selectors on the walls at every booth.

Framed photographs of film and recording stars of the era cover all of the walls along with LP records with their album covers.  Toys hang from the ceiling and cover every shelf.  Coca-Cola and Pepsi Cola memorabilia and placards announcing products that sold during that time for 5 cents.

 

The brainchild behind this return to a more innocent era was Larry Ignacio, father of owner Chris Ignacio.  Much of the memorabilia displayed throughout was from his own collection but a lot has been added on since their opening one and half years ago from tourists that visit and end up sending them parts of their own collections.

Two back rooms were opened for use last November.  One room honors The King, with Elvis memorabilia and posters on the wall.  The back room is set up with a Keiki Korner with more toys and yet more memorabilia on display.

The unisex bathroom is worth a visit whether you need to make use of the facilities or not.  Totally decorated with a Betty Boop motif, it is reached via a small foyer with a little table and chair and life size cutouts of Marilyn Monroe, Betty Boop and The Duke, John Wayne on the wall.

On the day we visited, Chris was in the kitchen and his wife and partner Kendra waited on us. The service was fast and very friendly.  With the help of a couple of other people they seem to be able to manage to wait on everyone in a timely manner without any delay getting the food from order to table…. and it arrives piping hot!

Chris' mom, Carol Ignacio who is the head of the Hilo Food Bank, makes the desserts and the daily specials.  All of the recipes are culled from the family's Portuguese heritage with many local overtones.

The menu is quite extensive beginning with the Rockin' Rollin' Favorites such as regular hamburger for $2.25 on up to a mushroom burger, Teri burgers, Blue Cheese burger, Patty Melt, Mahi filet burger, Hot Pastrami burger, BLTs, grilled cheese sandwiches and a double bacon cheeseburger for $5.95.   All of their hamburgers are
made from local, naturally raised, grass-fed beef.

This section of the menu also included Boats & Things starting with a Chicken Boat for $4.25 on through a selection of a Korean Chicken Boat, Shrimp Boat, Scallop Boat, a few versions of Loco Mocos, hot dogs, chili dogs, chili cheese fries, tator tots, curly fries and onion rings.  The Fry Basket for $4.95, includes onion rings, french
fries and tator tots.

The Oldies but Goodies section of the menu includes The Platters, served with rice or mashed potatoes and gravy, and potato/mac or tossed salad.  The list of entrées starts off with a 10 ounce New York Sizzling Steak for $11.95 with a 6 ouncer New York Dinner Steak for $7.95.

Chili plates, Loco plates, Chopped Steak with Onions, Chicken Katsu, Fried Chicken, Korean of Teri Chicken, Pork Chops and Roast Pork, Seafood Platter or Shrimp Plates or Mahi-mahi Filets are featured. Rounding out the entrée selections is Spaghetti with Garlic Bread.

We ordered the Seafood Platter with mashed potatoes and a side order of fresh grilled sliced Hamakua grown mushrooms.  The seafood on the platter was a selection of mahi-mahi filet, battered and fried shrimp and scallops.

Our other order was the Chicken Hekka, which was one of the day's specials, came with two scoops of white rice.  We also ordered a side of battered fried onion rings.

Aalads of crisp lettuce, sliced cucumbers, sliced red cabbage and tomato wedges came with our orders.

The list of desserts was just too tempting to pass up and it was a tough decision to make but finally decided on the coconut pie and the peach cobbler with a scoop of vanilla ice cream.

The generous portion of pie was wonderful.  The pastry was very flaky and the coconut filling was not too sweet or cloying.  The cobbler was hot and the crumb topping excellent.

From the Big Breakfast consisting of two eggs, choice of meat and choice of hash browns, rice or toast and 2 buttermilk pancakes; to the Country Breakfast, Steak and Eggs, Grilled Mahi and Eggs, the Be-Bop Breakfast Menu has enough selections to please every palate.  The choices include an assortment of omelets, Sweetbread French Toast and Breakfast Burgers as well as items that can be ordered ala Carte.

The Fountain can provide old-fashioned floats, milk shakes and malts as well as Banana Splits, sundaes and cones.  We recommend the ice tea which you can tell is made fresh and it has no bitter after taste.

For a delightful step back in time we recommend a little detour through Laupahoehoe and a stop at the Fifties Highway Fountain.

7th Annual Chinese New Year in Hilo

 

Kung Hee Fat Choy!

Attending the annual Chinese New Year celebrations in Hilo has become a tradition with us since the beginning.  This year it fell on Saint Valentine's day and even though we had a couple of little rains, as is wont to do in Hilo, it apparently didn't discourage anyone from enjoying the festivities.

From Lion Dancers to colorful booths with fun merchandise for sale; musicians and dancers, Chinese costume fashion show, cooking demonstrations, lots of ono food and cute little kids enjoying the day with their parents.

AAliya enjoying the day.

Chinese musicians entertaining from the stage

 

Dragon puppets waiting to be bought

 A little boy playing with his dragon puppet

 

Joseph Leong, aka 'Coconut Joe' weaving baskets and hats from coconut fronds

 The "mask lady' was there....colorful masks made from leather

 

Veggie, mushroom and chicken stir fry - demo presented by students of the Hawaii Community College School of Culinary Arts Program.  Samples were free to the public.

 

Year of the Ox decorations 

Eugene Tao writing in Chinese Caligraphy - He had 4 samples from which we could all choose.  I asked for the one that asked for "Health and Happiness"

 Ladies passing out Moon Cakes to all who came by

  Aloha! My name is Dana and I will be competing for the title of Island Princess pretty soon.....! 

We wish you much luck, Dana.....!  I hope you win!  ..........and Mahalo to your parents for letting me take your picture. I have several more poses and if they want any, please have them contact me....they got my card.

For last year's Chinese New Years write-ups click on the following

Kung Hee Fat Choy - Chinese New Year Celebration in Hilo!

TROPICAL TASTE - Hilo Celebrates the Chinese New Year!

Playing tourist with visiting cousins

We received a phone call from cousins we hadn't seen in over 20 years who were planning a trip to Maui (from Idaho where they live) and wanted to come visit us on the Big Island for a day.  Needless to say we were very excited and told them we would take them around to see some of the sites.

Their plans were to fly in from Maui on Monday morning and return early on Tuesday, so we wanted to pack as much into those few hours.  Only two of the five would make the trip.

Eric is the son of my first cousin and was a teenager last time I saw him and Ryan is his son whom I had never met.  Seeing them Monday was as if no time at all had passed, regarless of how many white hairs I've grown through these lo many years.

We packed our cooler and a picnic basket with all of our usual paraphernalia and we grabbed jackets as we didn't know what to expect with the coolish and wet weather we have been having lately.

We met them at the Hilo airport, grabbed some ready made sandwiches and some drinks before heading south on Highway 11.  We thought we would go to Punaluu Black Sand Beach first as our farthest point and then work our way back and spend sometime at Hawaii National Volcanoes Park.

We could not have asked for a better tour-'round-the-island-day...It was sunny and cool and slightly breezy.  Perfect!

On the way south we made our customary stop when we have visitors for a photo op by the Hawaii Volcanoes National Park signs.

Welcome to the Hawaiian Volcanoes National Park.  Ryan, Eric and Anthony.

At Punaluu Black Sand Beach we found several big turtles sunning in the sand in different places.  Normally, we would not have walked on the sand as the turtles will build nests and bury their eggs under it, but the warning signs were not up, so we guessed correctly this was not nesting season.

Ryan decided then and there to make the honu (turtle) his aumakua (totem) and had his photo taken with one in the background.

We then found these three honu just being lazy in the sun.

Ryan, Eric and Anthony posing with the honu.

After spending quite a while enjoying the turtles and the briny smell of fresh sea air, we headed back north on Highway 11 to first enjoy our picnic at the Kipuka Puaulu (Bird Park) on Mauna Loa Road. We had a lot to cram into our day, so we didn't walk through the park as I would normally like to do.

Our Picnic at Bird Park.

After lunch we continued on to the Park entrance and found out that we could not take the Crater Rim drive as the VOG emissions from Halemaumau Crater in the Kilauea Caldera were pretty strong. 

We could at least see the crater from the JaggarMuseum overlook. 

When going inside the museum building, we noticed the seismograph that was showing the most activity was the one measuring earthquakes under the Halemaumau Crater.

Snow on Mauna Loa taken from the Jaggar Museum.

Eric just inside the entrance of the Thurston Lava Tube.

Snow on Mauna Kea taken from Highway 11 before turning in Kea'au on to Highway 130 to go to the Kalapana lava viewing area.

At the end of 130 Hawaii County has built a road of sorts so that cars can drive closer to the area where lava is flowing into the ocean from the flanks of Kilauea.  The output of lava from the Pu'u O'o vent is now in it's 26th year (since January 3rd 1983).

We arrived there around 5 o'clock and parked then walked through the parking area and then on to the 3/4 mile path to a contained area where visitors can sit and wait for dark to see the 'fireworks'.

I was not able to capture the 'pyrotechnics' caused when hot lava hits cold ocean water and rocks and boulders are thrown up into the air, but caught this gorgeous shot just as the sun was setting.

After spending a couple of hours watching the fireworks in the dark along with about a hundred other visitors, we hiked the 3/4 mile trail and back and then to the car for our drive back to Hilo so they could check in at their hotel.

Afterwards we stopped at Ken's House of Pancakes for a late dinner, drove them around Banyan Drive and Liliu'okalani Park and then on to the main area of Old Hilo Town and then to their hotel for the night.

Cannot wait until they return with the whole family next time and we will take them up to the top of Mauna Kea and all the way around the island!

We had a very good time with you, Eric and Ryan.  Come back soon!

Me ke aloha pumehana... until we see you again.

Tutu and the 2-minute Hawaiian Pineapple Pie

 

Tutu and the 2-minute Hawaiian Pineapple Pie

The story behind the Tutu Doll:

Hawaiian children call their grandparents Tutu.  Tutu Wahine is Grandmother and Tutu Kane is Grandfather, but the name Tutu by itself is more commonly used meaning a grandmother.

When we first opened our Inn, we also had a gift shop.  We started carrying these wonderful Tutu Dolls made by someone in the town of Waimea (Kamuela).  I have since lost track of her, but I fell in love with her dolls.  The calico print muu'muu, the lauhaha woven papale (hat) with it's lei hulu (feather lei) around the crown and the crocheted shawl completes the charming Hawaiian Tutu look.

My friend Sue who lives in the same village, fell in love with the lovable Tutu Doll in the photo, way back in 1995 and bought her for her own.  This past Christmas, 14 years later, she gave me the gift of her Tutu.  Circles of love...

When I was trying to think of a prop to use for the Hawaiian Pineapple Pie photos, my eyes immediately fell on the Tutu Doll.  Mainland Grandmothers might bake apple pies, but island Tutus love their pineapples!

This one is for you, Sue ... Mahalo nui loa ... Me ke aloha pumehana...

A foodie friend shared this recipe in one of the Internet food groups in which I'm a member.  It appealed to me due to the simplicity and the imagined creaminess I could just taste when reading it.  I made it yesterday and it turned out delicious.
So simple.  I added a slight change to the instructions as they were given.   The ingredients list just says 1 prepared 9-inch Butter-flavored pie crust......and not that anyone of my foodie friends would miss it, but the instructions don't specifically say the pie shell needs to be baked.

I was a cooking school teacher long enough to know that a little details like that will/can trip a newbie baker!
;-)

 

Two-Minute Hawaiian Pie

1 package (5.25 oz) Instant vanilla Pudding & pie filling
1 can (20 oz) Crushed pineapple in syrup, undrained
1 carton (8 oz) Sour cream
1 prepared 9-inch Butter-flavored pie crust

 

Sliced Pineapple for garnish
1/2 cup Flaked coconut for garnish

 

Pre-bake the pie shell until golden and cool before filling.

 

In a large bowl, combine the vanilla pudding mix, undrained crushed
pineapple, and sour cream; mix until well blended.

 

Pour mixture into pie crust.

 

Decorate with sliced pineapple and cherries and sprinkle with coconut.

 

Chill for at least 2 hours before serving.

NOTE: Don't make the vanilla pudding according to package directions;
just add the dry instant pudding mix to the other ingredients.

 

SONIA'S NOTE:
I did everything except use sliced pineapple rings to decorate the top.  Instead I used candied, glazed cherries I had in the refrigerator and then sprinkled the coconut on top.  Turned out quite festive looking.

YIELD:  6-8 servings
SOURCE: Linn Lancaster - shared by Bob Koontz

 

Hau'oli Makahiki Hou - Happy New Year!