Dan and I got to do two beachside restaurant reviews and a luau this week. First was the Mediterranean Gourmet, an hour away up on the North shore. Run by a husband and wife team they specialize in Lebanese food, where he is from. We had pita bread with ginger hummus, sun-dried tomato hummus and curry hummus.A bulgur, tomato and parsley salad called and watermelon bruschetta with feta cheese. Needless to say we had the leftovers for dinner!
Mediterranean Gourmet has beautiful views and a distinct Middle Eastern decor.
Crispy Spinach Fatayers
Lahkme Benadora, a Lebanese comfort food made of diced steak, jalapenos and onions on top of ginger hummus.
Two days later we went back because the couple invited us to experience their luau. Fresh exotic flowers embellished coffee tables and a bamboo trellis running the length of a wall. Tourists laughed with glee at the Hawaiian entertainers who sang haunting songs and made silly jokes. We were both mesmerized by the rapid movements of theTahitian dancers and their lusty hips. The Polynesian version of the tango.
A couple of days later we found ourselves at the Beach House, an hour to the South in Koloa; winners of Honolulu magazine’s Hale `Aina (Home Land) award for 2011 Best Restaurant on Kauai (Mediterranean Gourmet came in second). Fresh local fish is their specialty and we enjoyed wasabi and panko crusted uku (Hawaiian snapper) and a watermelon salad with candied macadamia nuts and gorgonzola cheese. I’ve had watermelon three times since we got here, twice in the last week!
The view at the Beach House
Crispy Stuffed Crab Roll with just caught Ahi and soy wasabi sauce flecked with black sesame seeds
I decided I needed a hair cut to represent my new pilgrimage to be the best version of me possible. Plus, what is the point of having long hair if it’s always tied back? I try to wear it down because everyone tells me it looks better, but it always goes back up. The heat and humidity getting the better of me. I really don’t know how the local girls do it!
Right after I got my hair cut
I am trying to make it look as cute as the hair dresser did. I haven't had to style my hair in a long time yea?
I started a Bikram yoga class. For those of you not in the know, it’s where you do yoga in a 110 degree room. Sounds crazy for someone who doesn’t do heat well; someone who turns beet red when my temperature rises above 98.6 (Dan says it’s my Scottish blood). I happen to love Bikram yoga. The heat loosens my muscles and I can go deeper into the poses. Cleansing sweat drips onto my towel covered mat and I imagine my demons leave in those tiny droplets.
Dan picked up a new client. The travel agency I write for hired him to do their graphics (mahalo Cindy’s Group!). His delight in creating graphics makes for pleasurable afternoons as we work side by side on our office/couch.
Hawaii-Aloha Travel hosts giveaways and contests, play often!!
I made two amazing things this week that I’d like to share. Fresh Thyme Cheddar Scones were inspired by the pouring rain we’ve been having for three days and a care package in the form of soup from our friends at Tutu’s Soup Hale. The Beet-Feta Tart was brought on by the need to prepare beets in a different way. Beets are in abundance at our local farm and this is the third week in a row Dan has brought them home. We are lucky because we get a small refrigerator full of organic produce every week directly from our farmer for 15 bucks!
Aloha Nui Loa
The recipe comes from King Arthur Flour
Cheddar and Black Pepper Scones
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup (1 stick) unsalted butter
1 cup (4 ounces) grated Cheddar cheese
1 tablespoon coarsely ground black pepper*
3/4 cup (6 ounces) buttermilk or plain yogurt
milk (for glaze)
*This amount of black pepper will make very spicy scones. For less heat, decrease the amount of pepper.