31 October 2011

Thoughts on Arriving

So we've been "home" for about two weeks now (staying in a hotel for the first ten days doesn't count), and we just about have everything situated in the house.  The kitchen was the first room to be settled.  The guest bedroom is all set up! (Book your vacations now!) The office is almost ready.  The bathrooms done. Our closet still needs some organizing, and everything could use a good vacuuming.  Pretty much everything has found its space  Even though it's remarkably foreign - more than one might expect - it's becoming more like home every day.  Now that the house is more or less under control, it's time to get out and start exploring.  Because until I find a job, my world is incredibly tiny!  

We've been to O'ahu several times, but upon arrival, nothing seemed terrifically familiar.  Partly because my husband usually does the driving when we're here, partly because this has never been my favorite island and we usually just connected here before dashing off to a different island, partly because the roads here are pretty confusing (to say nothing of the street names in a foreign language!), and partly because it's all colored by the we-live-here-now filter.  We're not vacationers, we're residents.  And that changes everything.

A couple people told me, before we left, to beware of island fever - when you just have to get off the island and start to go a little stir crazy.  We spent seven years in central FL, roughly the same land mass and population as here, and I feel like I barely scratched the surface of all the things to do and see there.  Never even made it to Sea World or Gator Land (gasp!).  So, to the island-fever folks, if you have run out of things to do on a gorgeous tropical island of a million people, clearly you are not looking hard enough.

When I'm not arranging the house1, I've been doing loads of comparison-shopping.  Trying to figure out what reasonable prices are for things around here (e.g. where milk does not cost $7 a gallon or other confiscatory pricing), and I'm surprised to see that gas pricing is virtually uniform throughout the island, even right at the airport.  I meant to take a photo of "what $100 buys in Hawaii" upon return from shopping yesterday afternoon, but already put the perishables in the fridge before I thought to - and didn't want to pull it back out.  So, some other time.

Our neighborhood is nice - loads of families, which means we probably don't have enough candy for tonight!  We have air-conditioning in some rooms, but the trade winds and our elevation (right at 1000 feet) make for nice circulation through the house if we throw open our windows.  Especially our front door, which has a separate screen door in front for just that thing.  Haven't had a screened front door since my parents' house! Anyhow, since I throw open the windows every morning, I find that there's so much sound!  Cars driving down the street, dogs barking, people's conversations - I have to be careful about singing along to my ipod. :)  Such a difference from Florida, where one goes from a sealed air-conditioned house to a sealed air-conditioned car. It's amazing how much goes on that you hear when your windows are open!  I know that's sort of a captain-obvious observation, but it just shows how insulated our FL existence was.  I suppose it's largely good - I sometimes get easily freaked-out by unidentifiable noises, but leaving the windows open and spending so much time in our house (again, a strange benefit of not having a job) as well as a much smaller house, I feel a lot more secure here than I have in previous homes.  Maybe that's just a function of my own growth in general.  Another topic for another time.

Other topics for other times: the process of finding a church, what it's like to be "on sabbatical" for the first time in my life, and what new things we've learned through each of our moves.

Not sure what I will wind up doing for work, but am patiently waiting on submitted resumes and sending new ones out when I see something interesting.  What I want to do is tackle my projects list and get to reading.  In time.

I love that we have both mountains and ocean again.


And because we're just on the other side of the Ko'olau mountain range and the wet windward side, we get brief little showers virtually every day, as well as rainbows virtually every day.  But the rain is so gentle, and it spares us from running the sprinklers on the yard.



1 I distinctly remember being peeved four years ago when we moved into the home we built and lamenting that all my school load was robbing me of the ability to enjoy the setting-up-the-house time.  That's been redeemed - I don't have anything to do now besides that here!


28 October 2011

Adventures in Shave Ice


So I think my newest goal is to make a thorough investigation of the island’s shave ice and determine which one, truly, serves the best. 


Made a visit to Matsumoto’s up in Haleiwa with a friend earlier this week, and while it’s popular and very tasty, it’s also always crowded with tourists, the benches outside smell like garbage, and the staff is hit-or-miss on friendliness.  I ordered a combination of lilikoi (passionfruit – always present on my shave ice), coconut cream, and white cake.  The last two flavors were virtually indistinguishable. 



At Matsumoto’s, you can get regular ol’ shave ice (not a snowcone – it’s much finer, like real snow, and are almost always formed into grapefruit-sized portions.  But you can also have them put ice cream under your ice.  Or sweet azuki beans under your ice.  Or both ice cream and beans.  I tried the beans once.  Once was plenty.  No beans in my shave ice any more – no ice cream, either.  Just pure ice.  Almost everyone in line was getting sweetened condensed milk poured on top.  Not only does it look weird, I’m just dubious about the fruity-ice-dairy combo.  I don’t adore sherbet, barely tolerate ice cream sodas, and am pretty sure I don’t want ice cream at the bottom of my shave ice.  But, others have told me it’s delicious, so perhaps I need to give it a try, if nothing else but to say I have (see also: beans).


There are many other shave ice purveyors on O’ahu, however, and it’s time to start discovering them.


Meanwhile, I am rediscovering my home ice-shaver!  This is one of those gifts I wasn’t too sure I really needed or wanted, but turned out to be pleasant surprises (see also: yogurt-maker).  Anyhow, with milk fetching confiscatory prices in Hawai’i, I might not be using my ice cream maker as much as I would like.  Ice, however, is cheap and plentiful.  The syrups, however, can get a little pricey.  I did find a store in Pearl City that sells them for $1.99, but they’re full of high-fructose corn syrup and preservatives (something I’m not too Michael-Pollan about, but if I can avoid them, super).  Surely I can make my own. So I got on the google-box and started looking for snow-cone syrup recipes.  With pennies for the cost of the sugar and Kool-Aid on sale for 10 cents a packet, this beats the supermarket syrups by a long shot!  And it’s crazy-easy.  I cranked out 5 batches in just under 20 minutes, all for less than the price of one commercial syrup bottle.  I’ve been a fan of crushed and shaved ice from the days of my Snoopy Sno-Cone Machine (which produced just a Dixie cup of shaved ice after minutes of hand-cranking), so I’m easily satisfied by a dessert of a bowl of snow flavored with a little sugar syrup.

Shave Ice Syrup

¾ c. water
¾ c. sugar
1 packet Kool-Aid (unsweetened); 1 t. extract; half a dram bottle of flavoring

Boil the water and sugar until the sugar dissolves. Remove from heat.  Add flavoring and stir.  Cool your syrups in the refrigerator, then pour over shaved ice. Store in the refrigerator. (Chilled syrups don’t melt the ice so quickly, anyhow.)

It’s essentially just flavored simple syrup.  And this stuff is sweet and flavorful – which it needs to be, so the ice doesn’t water it down too much.

For this go-round, I made Grape, Strawberry, and Pink Lemonade with Kool-Aid; Vanilla and Coconut with extracts.  I used my clear vanilla for this, but added a drop of neon blue food coloring to distinguish it from coconut, which I tinted bright yellow-green.


Chemistry? No, sugar syrup!

Next up: Almond, Cherry, Pineapple, and my favorite, Lilikoi (as soon as I can figure out the proportions with my pre-sweetened passionfruit drink mix).  Later: Maple, Banana, Lime, maybe a vanilla-peppermint or an Earl Grey syrup?  Lemon-elderflower would be awesome, if only we had an Ikea here for the elderflower.  Maybe someday I can move behind the candy-like esters of artificial flavoring and try reducing fruit juices into syrups, but – oddly – that has an air of the inauthentic.   Plus, those would surely taste cooked.  All the more reason to keep with the Kool-Aid and the extracts. :)

My most recent combo: vanilla-coconut

Adventures in Barbecue


I only recently began ordering pulled pork (usually at those barbecue places that bring you otherwise plain pork and allow you to sauce it yourself) and I sure don’t like that nasty brown smoky-sweet rubbish that is commercial barbecue sauce.  Ugh.  But, I can tolerate the sauces at those barbecue joints that are more tomato-tangy than anything.  So, having found a recipe for slow-cooked pulled pork that uses only root beer and pork, I decided to give it a go.  But instead of root beer, I thought the honeysuckle-sweet taste of Dr. Pepper would complement pork pretty well.  I was right!  This was SO GOOD!  Stop what you’re doing right now and go make some!  You won’t be sorry.

Dr. Pepper Pulled Pork
with
Dr. Pepper Barbecue Sauce

Dr. Pepper Pulled Pork
2-4 lb. pork shoulder (sometimes called shoulder butt roast or Boston butt *)
1 2-L bottle Dr. Pepper

Put the pork in the slow cooker, pour in enough Dr. Pepper to come up about 2/3 the depth of the roast (about half the bottle – save 2 c. for the sauce).  Season with salt and pepper, if you like.  Cover and cook on low for 8h.

[While the pork cooks, make your sauce.]

Remove the pork from the slow cooker and drain. Shred pork roast with forks.  Top with sauce and enjoy!  (You can put it on bread, too, if you want a sandwich)

* Don’t waste your money on pork tenderloin or some other pricey cut – a cheapy-cheap bone-in pork shoulder with a little marbling of fat is perfect.  It’ll be falling off the bone after you get done with it.


Dr. Pepper Barbecue Sauce
2 c. Dr. Pepper
1 15-oz can tomato sauce
3 T. dry minced onion
1/3 c. vinegar
¼ c. honey
¼ c. brown sugar
½ t. Penzeys Northwoods seasoning
Salt and pepper to taste

Combine soda, tomato sauce, and onion in a saucepan; bring to a simmer.  Add the rest of the ingredients.  Stir and simmer on medium heat, uncovered, 1 hour or until sauce has thickened and reduced to about 2 cups.


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