Cast All Your Votes For Dancing

May 6, 2010 in Quoting by Colleen | 1 comment

I went to Nia class this morning, followed by my first foray in to Zumba.  It was fun and silly and sweaty and made me think of this great poem.  Sorry there’s no photo.  I have an old one of me dancing on my Nana’s grave (in a good way), but I can’t find it, so you’ll have to create your own picture in your mind.

I know the voice of depression

Still calls to you.

I know those habits that can ruin your life

Still send their invitations.

But you are with the friend now

And look so much stronger.

You can stay that way

And even bloom!

Keep squeezing drops of the sun

From your prayers and work and music

And from your companions beautiful laughter.

Keep squeezing drops of the sun

From the sacred hands and glance of your beloved,

And, my dear,

From the most insignificant movements

Of your own holy body.

Learn to recognize the counterfeit coins

That may buy you just a moment of pleasure,

But then drag you for days

Like a broken man

Behind a farting camel.

You are with the old friend now.

Learn what actions of yours delight him.

What actions of yours bring freedom

And love.

Whenever you say God’s name, dear pilgrim,

My ears wish my head was missing,

So they could finally kiss each other

And applaud all your nourishing wisdom!

Oh keep squeezing drops of the sun

From your prayers and work and music

And from your companions beautiful laughter.

And from the most insignificant movements

Of your own holy body.

Now, sweet one,

Be wise.

Cast your votes for dancing!

Hafiz

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Aloha! Part III: Land

May 5, 2010 in Drinking, Eating, Exploring, Shopping, Traveling by Colleen | 3 comments

This final Hawaiian post is a long one.  Grab a beverage or a snack and sit for a spell, won’t you?  We’re starting out in Hale’iwa on the North Shore, the surfing capitol of the world.  There are lots of charming shops selling all kinds of goodness, and equally charming people.  We’ll definitely be back here.

Action shot!  The North Shore seems to be the shave ice capitol of the world, as well.  If I do say so myself, our combination of lemon, coconut, and vanilla was pretty darned awesome.  Soft, almost creamy, no ice crystals, and that touch of vanilla ice cream in the bottom of the cup was divine.

Anahulu stream bridge in Hale’iwa.  I love bridges.

A cute cottage for island living.

Smack-dab in the middle of the Dole Plantation.  I have never seen so many pineapples!

Highway 99 south to Honolulu.

Dining at the Kapiolani Farmer’s Market.  We indulged in an omelet with asparagus and island sheep cheese, super refreshing sparkling beverages, macadamia flower honey from Kaneohe, and abalone.  Despite being slightly worried that we were the only haolies in line for them, they did not disappoint: garlicky, buttery, slightly chewy, a bit like escargot.  What a pretty bit of “garbage,” as well.

The Kapiolani Community College (the location of the farmer’s market) has one of the most beautiful campuses I have ever seen.  There are a myriad variety of flowers…

And cacti…

And more flowers.  This was actually part of a hedge.  A hibiscus hedge.  It is paradise, after all!

This amazing banyan is the neighbor of the Iolani Palace.

The Hawaiian Crest, it reads:

Ua Mau Ke Ea O Ka Aina I Ka Pono

The Life of the Land is Perpetuated in Righteousness

The grand entrance to the Iolani Palace.

Still pretty grand is the back entrance, where our tour started.

The barracks – can you tell Hawaiian royalty was deeply influenced by Europe, and, in particular, Great Britain?

What a fine porch to take in a luau…

Or wait for a tour wearing our special shoe covers.  No photos allowed inside.  Trust me, it was worth it.

Twin Palm trees and a beautiful view.

The state capitol building is unlike any I have seen before.  I really liked the architecture.  It is open to the elements,  with offices around a courtyard.  The handsome mosaic, reminiscent of the ocean, is at the center.

Also on the grounds of the capitol is this quite fine and modern rendering of the gracious and giving Father Damien.  A sainted man who cared for the physical, emotional, and spiritual needs of those with leprosy (Hansen’s disease).  He worked tirelessly for sixteen years before contracting and succumbing to the disease himself.  Mahalo.

Greetings from his Majesty King Kamehameha, responsible for uniting the Island Kingdom of Hawaii.  You can see the real cape he wore (made of thousands of red and yellow feathers) as well as other gorgeous finery on the tour of the Iolani Palace.

The grand mausoleum of King William Lunalilo, elected popularly and by the legislature.

Lunch time at the Hawaii State Art Museum.  The restaurant was highly recommended by our tour guide at the Iolani Palace.  The chef takes a “local first, organic whenever possible, and with aloha always” approach.  It is mighty fine.

A tribute to Hawaiian Firefighters.  Mahalo!

The Honolulu Brewing Company building, circa 1900.  It actually went under a $25 million dollar renovation, but, quite unfortunately, I guess they used some super stinky wood sealer, and the building remains unoccupied.  Talk about a bummer.  It was, however, used in LOST, in some scenes where Charlie was meant to be in England.  This also reminds me, we had one LOST sighting on our island adventure.  In the airport on our way home, we saw Jack’s father Christian.  He is more handsome and shorter than I expected.  Go figure.

The Royal Hawaiian Hotel grounds.  As we were walking by, we saw a couple readying for their wedding ceremony.  What a place to tie the knot!  For my Uncle Chris, and a shout out to Rick, too: we couldn’t find the place you guys had a cocktail, but no worries, we indulged in more than one delicious tropical drink requiring an umbrella and a maraschino cherry.  We also had stunning views from the Punchbowl (see below).

Pineapple County Store

An Oahu icon, we had really good burgers and the equally good company of a local who dines here every night.

Leonard’s makes Malasadas, the best doughnut-like baked good I have ever tasted.  Trust me, with a particular fondness for fried dough, I have A LOT of experience in this area.  We tried them plain, filled with chocolate (like a really good pudding), and a silky coconut cream, of course.  Is there a Hawaiian term for Ooh la la?

We’re at the Punchbowl National Cemetery.  Located in a crater above the city, the cemetery is a stunning memorial to the sacrifices of our service men and women.  Lady Columbia holds a laurel branch and represents the grieving of all mothers.  Inscribed beneath her are the words of Abraham Lincoln:

“The solemn pride that must be yours to have laid so costly a sacrifice upon the altar of freedom.”

Amen to that.

It is a somber place of gorgeous vistas, encompassing Diamond Head to Pearl Harbor.

The small chapel.

One of the marvelous maps detailing World War II battles.

A final view of the sea.

Mahalo much, dear Hawaii!

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Zippy Red Pepper and Tomato Soup or Sauce

May 4, 2010 in Cooking + Baking by Colleen | 1 comment

Bubble, bubble, toil and trouble!  Sorry, it was SO called for here.

Hi there!  I’ve got another quick recipe for you, and it is quite delicious.  I initially made it as a pasta sauce, but then, as I was reheating it one day, realized it would be equally good as a soup.  Two for one!

Red Pepper and Tomato Sauce or Soup

1 large or 2 small red bell peppers (I’ve never used orange or yellow, but I think they’d work)

1 large or 2 small garlic cloves, peeled

1 pint jar of peeled tomatoes or a 14 oz can (whole or diced, with the juice)

2 tablespoons olive oil

1 teaspoon red pepper flakes (omit if you don’t like spicy)

salt, to taste

Roast the bell pepper(s) over an open flame (I do it over a stove burner) or under the broiler, until nice and black.  Place in a bowl with a lid or a brown paper sack to cool.  Once cool enough to handle, peel off as much of the skin as you can, then remove the seeds and stem, compost or discard.  Place the garlic in the jar of a blender; let it whirl around on high until it is nicely diced.  Don’t worry if there is a chunk left.  Add the peeled bell pepper, the tomatoes, olive oil, red pepper flakes, and salt.  Whirl until smooth.  Correct the seasoning, if necessary, and place in a sauce pan and heat until hot for the soup.  If you’ll be using it as a sauce, let it reduce a bit, as you’ll want it thicker, at least I do.  Like I said, zippy.  This makes about 24 ounces, enough for two big bowls of soup or pasta but would double nicely.

Enjoy!

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Cozy

May 3, 2010 in Loving by Colleen | 1 comment

Our sweet boy Milo loves to sleep under the covers when it is cold.  Normally, he gets up when I do, but that day, last Wednesday, was particularly chilly, rainy, and blustery, so he hunkered down and enjoyed some extra time on his own while I got ready for the day.  Cutie pie.

The Pleasures of Cooking for One

April 30, 2010 in Cooking + Baking, Eating, Reading, Spotlighting by Colleen | 3 comments

Do you cook much for yourself?  I don’t.  When I am on my own, my efforts are pretty slapdash, grabbing this and that, and often eating while standing up in the kitchen, as I just did (I’m writing this on Wednesday afternoon), happily consuming two slices of Dave’s Killer Bread with a light smearing of unsalted butter, a giant spoonful of white bean dip (made on Sunday to last the week), a slice of Havarti cheese, and a kiwi.  I guess I’ve never seen the point in making an effort when it is just me.  In contrast, I receive great satisfaction in making food to share with the hubster.  I like the time in the kitchen, the gathering of ingredients, the easy rythm of cooking, like the best jazz.  Then there is the pleasure of sitting down together, chatting happily about whatever strikes us, and having just enough so he can take leftovers for lunch the next day.  Sweet perfection.

Then the book pictured above, The Pleasures of Cooking for One, by Judith Jones, came along and got me wondering.  She’d been married a long time, and when her husband died, she didn’t initially cook for herself, thinking it wasn’t worth doing.  Then, with time, and some encouragement from some of her readers, she decided she would do it and found it an exciting and enjoyable challenge to adapt recipes that serve many into individual servings or those that can be morphed further into new meals over the course of days.  More than that, I think it is about deciding that, as individuals, we are important and merit the preparation of a delicious meal.  We matter.  What we eat matters.

Though Judith and I don’t share all of the same tastes (tongue and organ meats not being among mine), we are both economical shoppers and make every attempt not to waste.  The photo is a perfect example.  I was on my own for dinner (the hubster was working out), and I decided I would really make something for myself rather than my usual slapdash meal (though I did double the recipe so he could have some when he arrived – I love to share).  I looked in the fridge and realized it would have to be the souffle because I had neglected to go to the store that day, and we didn’t have much on hand.   I had eggs, rice milk, a little bit of Appenzeller cheese, and butter lettuce.  The souffle left me with two egg yolks, so I decided to gild the lily and make a hollandaise sauce.  The timing was perfect, too.  I made the souffle batter, put it in the oven, made the hollandaise, washed and dressed the lettuce with a simple balsamic vinaigrette, and had about one minute to spare.  As I sat there on my own, with a crazy bun atop my head, wearing sweats stretched at the knees, I felt kind of special, savoring every bite, even oohing and ahhing, like I was being treated to a delicious meal.  Which, I guess, was true.  I treated myself, because, as they say in the commercials, I’m worth it.  Aren’t we all?  I’d definitely do it again.  Thank you, Judith, for the inspiration and the recipes.

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