Seeking Aloha

Ka'u Beef and the Volcano Market

2011-08-29T17:24:00.000-04:00

Morning coffee+ Strolling around a farmers market= this is what great Sundays are made of.

We headed out of Hilo Sunday morning to the Volcano Farmers Market. At first we didn't know what to make of it, our breath visible in the cold Volcano morning air. We walked over to the large arena area and chatted with Olivia from Mountain View Growers. Her strawberries looked fantastic! Then we went over to Forrest and Maria where they had overflowing tables of corn, potatoes, carrots and rainbow chard. Regulars at the Hilo Wednesday market, Forrest and Maria had even more eye catching produce than I usually get to see. We purchased some of their pink and yellow skinned potatoes before moving on to the next building.

The very first thing I saw in this building was the meat lady! I had seen online that the Ka'u based Kuahiwi Ranch sold meat at Volcano Market but I didn't get my hopes up. I stood next to a man who was in the midst of deciding what cut he wanted and the meat lady was happy to display some very nice sized New York Strips and a few hefty rib-eyes. I had my sights set on a boneless rib-eye that was marbled to perfection and glad to see he passed it up for 3 New York Strips. The Kuahiwi Ranch Natural Beef is family raised on 10,000 acres (yes the number is correct) between Wood Valley and Waiohinu in Ka'u. Three generations of the Galimba family work the farm and are active with local 4-H activities. They raise their cattle free-range on that massive acreage with no antibiotics or artificial hormones. Is your mouth watering yet? It should be. We purchased two Spencer cut ( aka rib-eye steak, market steak, beauty steak, noted here as the best cut of beef you could possibly have!) steaks, each about 1.5 inches thick and 1.6 lbs of free-range, pastured, marbled goodness. It was a splurge for sure!

Next, we saw Papa'a Palaoa Bakery making breakfast sandwiches- and it was all made with local ingredients! I wish they could make them at the Hilo market, because I'd have one every market day! A grill toasted english muffin shmeared with Puna goat cheese, loaded with fresh basil, slice of homegrown tomato (usually a Mountain View Grower tomato) and an egg! Oh and the eggs- eye catching array of different colors! We had to buy a dozen when we saw that there are several different varieties of egg hens that they use. Some eggs are dark brown, olive green, light taupe, freckled and more! I've never been excited over eggs this much before. It isn't a bad drive from Hilo to Volcano and now that we know what to expect, we may go more often.

Ka'u Steak- it's what's for dinner!

For dinner I quartered the potatoes and then sliced the quarters into 1/2 inch pieces. I placed them in a glass baking dish with a tablespoon of chicken fat skimmed from the top of the chicken broth I just made. I tossed the potatoes in the chicken fat and sprinkled rosemary and thyme (from my garden) and placed it in the oven at 420 degrees F for 1 hour. These are perfect for putting in the oven and forgetting about them, because the outside gets nice and crispy while the inside is soft and fluffy.(Also, when friends unexpectedly show up while you are prepping dinner-like, I dunno, Julie and Marco- you don't have to worry about babysitting the stove.)

Meanwhile, I ground a hand full of Ka'u coffee and a few roasted cocoa nibs until it was a powder. I sprinkled the steaks generously with the coffee cocoa rub and a pinch of sea salt then let them sit at room temperature for 20 minutes. (Or until those friends that suddenly showed up leave, like, I dunno, Julie and Marco.)

I trimmed some large Alii Oyster mushrooms from Hamakua mushrooms and started to heat my pans. I thinly sliced a halved (lengthwise) zucchini and broadly sliced fresh basil (from Julie's garden!). Once the pans were hot I put a teaspoon of chicken fat in the mushroom pan and tossed the mushrooms in. I did the same for the zucchini but turned the burner low after putting the zucchini in the pan and placed a lid on it. We like the zucchini almost steamed but not mush.

I continued to toss the mushrooms gently so they cooked evenly. Then, I threw the steaks on the griddle. I love the hiss of steaks searing. Stir the zucchini, toss the mushrooms, flip the steaks, turn the oven off and let the potatoes cool a bit- all done at the same time! Remember to always take the steaks off first so they can rest.

Our steaks came out with a nice crust all around it while still being rare - Gordon Ramsey would have been proud. The rub gave an earthy depth to the steak that matched the meat taste without being overpowering. The potatoes were crispy, mushrooms cooked to perfection (is it just me or do they actually kind of taste like an oyster) and the zucchini with Julie's basil rounded off the meal. Oh, can't forget the Mehana Hawaiian Crow Porter I washed it all down with!

I couldn't finish my steak so I've got that lined up for lunch today. YUM! Speaking of which, it is about that time already.

Forever Seeking Aloha,
Britt

Too many lemons and too much lemonade

2011-08-26T02:27:00.000-04:00

I love when friends come over. I love it even more when they come bearing gifts of vegetables from their garden- it makes me feel like the Barefoot Contessa. My good friends James and Joe brought me an overstuffed bag of their eggplants because quite frankly they are overrun with it. They have a lovely garden that produces eggplant like crazy and they simply can't cook as much as they grow.
Lucky for them I am happy to take whatever it is they can't use, but what about the rest of you? Have you recently become burdened with too many avocados and you are looking to pawn them off on anyone who crosses your path? Well, I have a great resource for you- as long as you live in Hawaii, that is.

Share the Harvest is a new group that has been organized for swapping your excess for something you can't grow or make yourself. Click this link to register and become a member- it is a free service where you can see what other people have that you might want, and you can post what overstock you have. I should be listing my bananas soon because we have 4 bunches starting all at the same time, and my freezer only holds so much.

The concept is based on a barter system. Once my bananas are ready to be harvested I will post them on Share the Harvest and see what other people are willing to trade for them. Trades on this site should only be products grown on the island, homemade items such as jellies or jams, or food providing plants like coconut or coffee starts. I think it is a great idea to help share your bounty! Check it out and please feel free to share your success stories with me- I'd love to hear about it!

Hope to see you trading!
Forever Seeking Aloha,
Britt

Navigating the Market

2011-08-24T23:21:00.000-04:00

I love market days!!! For me, working at the Hilo Farmers Market has been a great way to meet people, learn about local places and most of all find all the freshest fruits and veggies in the area. But do not be fooled! Not all fruits and vegetable vendors are created equal! Some vendors ship produce in, repackage it and try to pass it off as their own. Even worse, some people will tell you their produce is organic when in reality it is not.
If you want to make sure that you are purchasing farm fresh produce from the grower all you have to do is follow my 4 easy steps!
Step 1 Ask Around- Ask a vendor who doesn't sell what you are looking for. We know who actually grows their produce, who is actually organic, and if they have good prices. Because we depend on your business we won't steer you in the wrong direction. If you ask someone selling tomatoes, " who has the best tomatoes" you aren't going to get an honest answer. But, if you ask the strawberry lady (if she's out of tomatoes that is) she'll tell you where to go.
Step 2 Ask the Vendor- If you ask pointed questions like, "Where is your farm?" or "How are you related to the farmer?" you'll be able to weed out the growers from the non growers. Other questions like, "When was this picked?" and "What else do you grow" are also great questions in determining if your produce is actually farm fresh and from your area. Specific answers like, " In Mountain View; my dad is the farmer; I picked this yesterday; we also grow carrots I just don't have any today," are great indications that you are purchasing straight from the grower.
Step 3 Look at the Produce- I know this sounds bad but if the produce looks too good to be true it is probably imported. Organic fruits and vegetables especially hold true to this statement. Organic produce at a farmers market should have a blemish or two and if they don't you should ask what they do with their seconds. I listened in on a conversation happening at the booth next to me and it went something like this; Customer: "Last week I had 6 berries out of the bunch that had worms in them!" Farmer: "Well, at least you know we aren't lying when we say we're organic." We are so accustomed to having bug free imported produce that we forget that if we purchase organic fruits or veggies there is a chance that something got there before we did! Expect a bruise or a blemish and don't let that turn you away from the produce, unless of course it is beyond eating around it or cutting it out.
Step 4 Form a Relationship- that's right, make the person behind the table your best friend. We will save the best for you if we know what you like and the frequency in which you shop. We like having regulars and actually enjoy talking with you! I have my favorite customers and if I know they are coming in I will save an item I am about to sell out of. Let's face it, you always have to eat so why not establish a great relationship with a person that can and will make sure you eat well.

I hope these simple steps help guide you along your own farmers market journey as well as help you form some great relationships with farmers in your area.

Forever Seeking Aloha,
Britt

Ohia Fields Farm

2011-08-24T04:33:00.000-04:00

Today I set out with my friend Julie to explore Ohia Fields Farm. It was a gorgeous day for a drive to Ookala with the sun shining down on us and the deep blue ocean to our right. We made our way through a bamboo forest, passed a few happy horses, and finally came to where the road ends. After backing up we saw Jeff coming to greet us. Jeff and Miliana Johnson, owners of Ohia Fields Farm, left their hectic life on the mainland to get back to the Earth and as Jeff put it- do something that meant something. I'd say they are succeeding.

The field is planted in a circle with small rounded sections radiating from the central greenhouse structure. The Johnson's live above Honaka'a with their animal husbandry portion. Eventually, as Jeff explained, everything will be located at the 22 acre Ookala site where we were. Jeff walked us literally around pointing out tender butter lettuce sprouts, lacy fennel greens and richly colored tomatoes. Jeff broke us off a sampling of the tomatoes and we relished in their sweetness. I marveled at the bountiful heads of lettuce; each leaf looked crisp and completely blemish free. Jeff explained that they place a covering over the younger lettuces to prevent grasshopper and other insect bites. The white fabric is removed once the lettuce becomes bigger and voila! Perfect leaves.

keeping the bugs at bay

While not certified organic, Ohia Fields Farm utilizes both organic and sustainable methods of farming. Crops are rotated to decrease the need for fertilizers (though when used they are organic), and even the chickens play a vital role. Chickens are housed in a chicken tractor (think a coup in wheels) that is moved every 3 days. Moving the chicken tractor allows the chickens to forage for food mimicking a natural free range style diet. In the end, what you get is a healthier chicken and a healthier field.

Ohia Fields Farm offers a subscription or a CSA (Community Supported Agriculture) to its customers. First, you have to sign up for a season of weekly boxes of uber fresh vegetables, herbs and whatever else is oozing with ripeness. Miliana and Jeff pick the items at the farm, package it up, add some farm fresh eggs and a cut of meat a month (if you are on the Deluxe box) and you've got me for dinner! I mean the makings of a great local food connection. For the consumer it is a no-brainer. All you have to do is show up and get farm fresh veggies! Not only that but you also know exactly where your vegetables, eggs, chicken and lamb (LAMB!? Did I mention the LAMB?!) are grown. You will even know the farmers behind all the great things you are eating. If you are a commitment-phobe like some people I know, you can get cuts of lamb, chicken and eggs only after the CSA members have had their orders filled. The Hilo CSA pick up is in town every Friday by the library which is very convenient. There is even a newsletter that provides recipes for the items you receive so they've taken out even more of the guesswork!

I don't think I mentioned the lamb. Jeff had our mouths watering after telling us that his lamb is probably the best lamb we'll ever taste and I could even sneak it into my non-lamb eating husband's mouth. He went on to explain that the gaminess that can turn people off to lamb isn't present in his lamb. When available, they offer stew pieces, chops, legs, shanks, sausages!, riblets and the list goes on! Sausages are on my order form tonight, that's for sure.

If you'd like to partake in the CSA you can befriend Ohia Fields Farm on Facebook and/or email Miliana at ohiafieldsfarm@gmail.com

You could receive: radishes, carrots, fennel, string beans, kale, lettuce, basil, parsley, cabbage, kabocha squash, zucchini, tomatoes, sage, eggplant, tomatillos, bok choy, cucumber, swiss chard, chives, and much more. All from memory and in no particular order!

Special Mahalo's to Jeff who took time out of his planting to talk with us and to Slow Food Hawaii for providing the resources to find Ohia Fields Farm.

Fresh Watermelon and Ahi Ceviche!

2011-08-11T14:20:00.000-04:00

Some days I just don't want to cook. Oh, the horror! I said it. Turning on the oven and making the kitchen hotter is sometimes so much a deterrent to cook that I hurry to busy myself with some other task so I don't have to think about what to cook for dinner. Such was the case when I made this fresh Ahi Ceviche. I had just come back from the market with a small sweet local watermelon and the Ahi purchased from the random guy at the market. My oranges were ripening one at a time so I didn't have enough to make a serving of juice with, and I had a basket of my Meyer lemons begging to be used. This set the perfect stage for CEVICHE! I love ceviche and it was on my list of things I wanted to make once living in Hawaii. The answer to your question right now is YES! Yes I plan almost everything around food.
The recipe is simple and just about fool-proof. Ceviche uses the citric acid in fruits to "cook" raw fish. You can use any fish or even scallops or shrimp. I wouldn't recommend this for someone that isn't comfortable eating sushi or sashimi because the Ahi retains the "raw" texture. You can substitute the fresh oranges with purchased OJ but try to use as much fresh local produce as possible. You could use grapefruit, limes, tangerines; virtually any citrus fruit. The recipe below made for an excellent summer meal for 2.

Meyer Lemon Orange Watermelon Ahi Ceviche

3-4 ripe Meyer lemons
1-2 oranges
2 cups cubed watermelon- remove seeds if necessary
fresh chopped cilantro to taste
2 tbs minced sweet onion
1 finely chopped Hawaiian hot pepper
1 pound freshly caught Ahi
Small and Medium sized non-reactive dish (glass is best)

Slice lemons and oranges around the middle and juice; Discard the rind. You should have roughly 1 cup of citrus juice to work with. Finely chop one Hawaiian hot pepper and add to the juice. Reserve 1/4 cup of this juice and hot pepper mixture in a small non reactive dish and put in the refrigerator.
Mince onion and add to juice. Cut the Ahi into bite sized pieces and place in a Medium non reactive dish. Pour the hot pepper and juice mixture over the fish. The juice should cover the Ahi, you may have to juice one or two more citrus fruits to obtain this depending on your dish. Cover and place in refrigerator for no less than 1 hour and no more than 3 hours. The Ahi will become opaque from the acid.

Drain the fish mixture and transfer to a large bowl. Cube the watermelon, and add to the large bowl. Gently toss in the chopped cilantro and reserve juice. Serve immediately.

We liked the tenderness of the Ahi and the crunch of the watermelon. This would also make a great appetizer for a dinner party!

Forever Seeking Aloha,
Britt

Eating 100% local

2011-08-04T15:19:00.001-04:00

It was a rainy morning in Hilo, and things were going slowly at the market. I did some of my own shopping instead of standing behind my table and I noticed that 80% of what I consume is farm fresh, local produce. But what about the other 20%? Why was I stopping short when it came to things like chicken, pork, beef and fish? Last week I purchased 4 Ahi fillets out of a man's trunk- they were the freshest fish I've had in a long time. So, why wasn't I purchasing fish from the fisherman on a regular basis? "Forget the fishmonger! Go straight to the fisherman!" I thought to myself. I brought this idea home to my husband- I want to eat completely local for 60 days to see if it is a feasible option for us and look at how accessible farm fresh produce is on the Big Island. " Can you wait until you have a steady job?" my husband asked. But why does eating farm fresh have to be exclusive to a higher class of people? Everyone should have access to local fresh produce including meat, poultry and fish.

Good Bye, Safeway
Despite what my husband thinks, I am going to set out on this journey. Hopefully, I will have a few opportunities to work for food trade and meet a lot of inspiring people along the way. We're going to finish up what's in the fridge now, but after that it is 100% local foods for this household. I already have great friends that are farmers so vegetables and fruits aren't a problem. Plus, my backyard supplies me with figs, oranges, lemons and herbs on a regular basis. Mostly, the worry is meat. A quick fix for that would be to become a vegetarian but that just isn't going to happen. Chicken is a staple in the house and for that I've contacted Ohia Fields Farm. Located in Honakaa, Ohia Fields Farm integrates their animals into the sustainability of their farm by using the manure and crop rotations. Their technique yields healthy veggies as well as happy healthy animals.

Fish is another go to item and I'm looking to Suisan for just-off-the boat fillets. The Suisan building has a dock where boats frequently pull up to and unload the catch of the day. It is possible to purchase fish from fisherman down at the docks or at the market, however I've noticed that the fillets (or sometimes the entire fish) are very small which threatens the sustainability of our waters. Without the small fish, there will be no big fish. Besides, if I wanted a sheebee I'd go out and catch one myself. Suisan has an interesting history in Hilo much like that of HPM. Suisan was started by Japanese entrepreneurs, hit hard by 2 tsunamis and was virtually taken over by the US Navy during WWII. Many of the Japanese sugar cane workers turned to fishing as a profession instead of working the fields (mainly because they were given the lowest wages out of all the ethnic groups brought over to work) and they were given market price for their fish at Suisan. I like supporting local businesses that have a lot of history with the town.

Pork chops are on the menu about once a week. I am still trying to locate a small piggery on the island. We do not have a large freezer, nor do I really want one so I am not in the market for half or a whole pig. I just want some chops every now and again. If we still had the free standing butcher shop, instead of the meat counter at Safeway, I may be able to more easily locate some farm fresh pork. I may have to stop by George's Meat Market on Hoku to see what it is all about. From what I understand it is mostly frozen or marinated meats- the yelp reviews talk about the jerky as being heavenly- but maybe they can give me a local hook up for some chops!

Beef it's not usually what's for dinner. I'll do burgers or a steak every once in a while but it isn't something I purchase regularly. This may change soon however, because the Big Island is a great place to raise cattle. There is an abundance of pasture land and with virtually no snow, steer can graze 24/7. Farmers on the Big Island seem to be behind the times in a good way when it comes to their cattle- not using hormones and allowing the cattle to graze uninhibited with frequent pasture rotation. Grass fed beef has higher levels of Omega 3's, lower in fat, has more beta-carotene, and is loaded with Vitamin E. If you are going to eat beef it might as well be the healthy kind, right? Since I don't want to buy in bulk I am having difficulty finding the beef out side of the grocery store. Taste of Hawaiian Range has been a great resource for me and there is a list of stores that sell fresh Hawaiian beef. Maybe I can make an exception?

My mouth is watering right now! I've only touched on a few of the ways I am going to switch to buying completely local. Next blog will be dairy related with mouth watering goat cheese combinations and Big Island milk!

Forever Seeking Aloha,
Britt

kealakekua bay and white spotted sea cucumbers

2011-03-15T16:07:00.000-04:00

Yesterday we packed up the PB & J's, a few brewskies and a bag of jalapeno chips and headed to kealakekua bay to see the house that washed into the bay. It was pretty packed with tourists when we got there- all of them trying in vain to kayak for the first time. (really they should make ones with motors) And we even came across people trying to snorkel the entire way across which is not only dangerous and stupid, its DANGEROUS and STUPID! We went over and sat on some rocks along the shoreline away and noticed that there were people (most obviously locals) kayaking with drawers and debris on their kayak. We saw over on the back end of the bay a roof and more debris. After finishing our sandwiches we (well me first) hiked in our bathing suits and slippas as close as we could. Bodhi came across a hard wood floor, subflooring and all washed up along the shoreline. These people are picking up whatever is left of their home one kayak full at a time. It became incredibly sad to know that not only did their house wash away, they had to pick up whatever they could via a kayak. And these weren't very big kayaks either.
Yes, Japan is in way worse condition, but we have to remember that there are businesses in Kona that are completely devastated and a family had their house picked up and sunk in the bay. They aren't getting any help, they are picking up the pieces all by themselves. The retaining wall was damaged in Kona and the entire down town was shut down to traffic. We haven't seen a cruise ship in a while which also means that people aren't making much money either. It just kind of hit home for us yesterday.

This morning I played in some tide pools while Bodhi was at his lecture. I love tide pools!

I found a pretty good reference tool for tidal pool life. I even found several types of sea anemone. Ok Well Bodhi is done talking on the phone so we are going to make some PB&J's and head out!

Forever Seeking Aloha,
Britt

Monday Monday

2011-03-14T15:33:00.000-04:00

Last night we went out to see Manta Rays feeding off the deck at the Sheraton at Keauhou Bay. The shine a light into the water, which draws the plankton and little fishes in. The rays glide through the water with their mouths open and you can actually see them from the deck. It was pretty neat. There were snorkelers taking their chances which is NOT recommended. I mean really- the water smashes against jagged lava rock cliffs, there is little to no visibility out of the reaches of the light, and there are eels/stinging worms/umm sharks! to worry about. If you want to go watch Manta Rays feeding at night I would highly recommend paying for a guided tour- http://www.mantaraydiveshawaii.com/nightdive.html

We had some pretty good Tai food last night from Original Tai. We got our usual- Green Curry and Red Curry. The medium spice on the red curry was nice and spicy and we didn't need any of the extra Hot spice we got on the side. The green curry was a milder medium which was actually very welcomed after the Red Curry. We chose the brown rice which was a nice hearty brown rice- probably the best brown rice we ever had. We washed it all down with some Tai Iced Tea!

The sun is getting pretty high in the sky and it is only 9am. It's a bit hot in the sun right now and it is only going to get hotter. The Kona side is known for the unforgiving heat and boy is it hot already! We've already done some running this morning, before it go too hot. We drank CRAP coffee- I can't wait to get to Hilo to have Tom's coffee. We went out to the harbor area mainly because there has been a sign there the past few days that read " KEEP OUT!" I couldn't keep Bodhi away from it for much longer anyway. Once we got closer to the water you could smell that unmistakeable raw sewage smell- the kind only a person who's been to a waste water treatment plant in 100+degree weather can know- and then we were hit by the dead fish smell. We found a HUGE fish moving from maggot infestation and three buildings just torn apart. They are trying to clear most of it away but you'll find these little low lying spots completely devastated along the Kona side. In Kona the retaining wall was ripped apart and some of the stores are boarded up because of the damage.

Oh, almost forgot to mention that our secret beach has officially become a tourist spot. The first time I went to Mahaiula Bay there were maybe 6 people there. You have to drive over a lava field (not active lava dummy!) on a one lane road carved out of the lava only by people traveling it over and over. Driving out in a rental sedan is NOT recommended (but we do it anyway) but that is half the fun. It is a quiet white sand beach dotted with tall palms completely secluded...or at least it used to be! We took Emma and Chris out there when we were out for our wedding, and then there was a parking lot carved out and even a gate. NOW there was a pretty big parking lot and a little too many tourist types for my liking. We had some great memories of grabbing Corona's, an avocado, chips and some salsa out of the truck and feeling like we owned this little slice of the paradise pie. We'll just have to find the next secret beach- which I am working on as I type ;)

Well, I've go to go load up some Longboard brews into the trashcan cooler and make the PB&J's for our next expedition so until next time-

Forever Seeking Aloha,
Britt

On the Road again!

2011-03-13T22:52:00.000-04:00

Here we are in Kona!

We made this video for everyone. Hope you enjoy our banter. After the video we put on some running gear and headed South where we came to a burial ground. We took the path past the burial ground where over 300 people died fighting in the late 1800's after King Kamehameha I died. We walked out to some lava cliffs and watched the waves crashing. It was incredible.
We just got back and did some ab ripper X (that's right, we are even doing P90X on vacation because we are hard core like that.) Had some banana and peanut butter, now it is off to the beach or pool or whatever we want! Oh, and it is only 9:40 am here!

Forever Seeking Aloha,
Britt

2010-12-24T11:44:00.000-05:00

Mele Kalikimaka is the thing to say on a bright Hawaiian Christmas Day!

For those unfamiliar with the phrase, Mele Kalikimaka is a direct Hawaiian phonetic pronunciation of Merry Christmas. Because the Hawaiian language does not contain the letters R or S coupled with not allowing consonants and the end of a syllable we are left with a phrase that rolls off the tongue. Protestant missionaries in the 1820's brought Christmas to the islands which coincided with a 4 month long period of feasting and relaxation. During this 4 month long celebration- called Makahiki- Hawaiians honored the bounties of the earth and refrained from conflict. In a sense the tradition of peace on earth and good will towards men was already in place.

Mele Kalikimaka has been a favorite of mine, Bing Crosby with the Andrews Sisters- love those gals, since I can remember. I have the CD on repeat ALL day leading up to Christmas. The song was written in 1949 by R.Alex Anderson, a song writer born and raised in Hawaii, Cornell educated and best known for his hapa-haole (Hawaiian style music with English words) tunes. He loved Hawaii and wrote many songs while homesick at Cornell. His best known songs are of course Mele Kalikimaka and Lovely Hula Hands. Bing Crosby sings the most widely known version of the song but you'd be surprised to find that many other sings/bands have covered the song.

My first Christmas in Hawaii was fantastic. Christmas day I was at the top of ManaKea touching the sky and looking out over the island. I sang Mele Kalikimaka at the dinner table in a moment of sheer bliss. Today, I've got Bing on repeat and am scouting out condo rentals for our trip to the Big Island in March.

Mele Kalikimaka,

Forever seeking Aloha,

Britt

Brittany's Anytime Tomato Jam

2010-09-19T09:39:00.000-04:00

My tomato plants have done extremely well this year. At the end of August I was harvesting roughly 10 pounds every two days. Here we are in the middle of September and the red globes keep coming in, though with no new flowers on the vines and our cool nights- my tomato plants are dying. It seems like only moments ago I was overrun with the illustrious red fruits and bringing them to everyone I could. We ate tomato at every meal- tomato sauce, sliced tomato, gazpacho (2x a day for 4 days!) to the point of nausea. NO MORE TOMATO! I yelled at one point and didn't eat tomato for 2 days. I needed to come up with some new ways to keep eating tomatoes without it being bored and predictable.
One such recipe is my tomato jam. We stayed at a lovely B&B last year in Connecticut and they served a tomato jam with breakfast. Intrigued by the sweet tomato-ey stuff I set out to make it myself. I found a recipe in my trusty The New Basics Cookbook by the lovely ladies of The Silver Palate. As usual I used the recipe as a suggestion and this is what I came up with:

Anytime Tomato Jam
you'll need as many super ripe tomatoes as you can stand to cook up- plums and/or beefsteaks (at least 10, I made 3 Ball jars full with 25)
honey
thyme
salt
balsamic vinegar
black peppercorns
cinnamon
allspice
sauce pot, large pot, spice infuser

Prepare the tomatoes
Fill large pot with water, put to boil. Once at rolling boil carefully drop tomatoes in. Remove tomatoes after 1 minute or the skin is split and starting to peel off.
Place hot tomatoes in colander in sink and run cold water over them. I also put a handful of ice cubes.
Once tomatoes are cooled to the point where your fingerprints won't burn off, peel skin off and cut in half. Place off the the side and might I suggest using a cutting board with a reservoir.
While tomatoes are cooling a bit more ready your sauce pot.

Prepare a spice infuser

Fill generously with sticks of thyme- remove most of the leaves and set aside, and roughly 8-10 black peppercorns. You can also put cloves in but I am not fond of the taste of cloves but if you like them feel free to add to the infuser!

Place the infuser in the pot and hook to the outer edge of your sauce pot. For my sauce pot I use my 3 1/2 quart Le Creuset but any ol'pot will do.

Make the Jam

At this point you should be able to handle the tomatoes. DO THIS OVER A SINK : squeeze the tomato halves to remove moisture (watch out they splatter!) Then place the squashed tomato in the sauce pot. Once you have squeezed enough tomatoes to cover the bottom of the pot turn the burner on low ( mine was at a 3)

Continue to squeeze the tomatoes and place in the pot.

Once all your fruits are in the pot sprinkle with the reserve thyme leaves, stir and raise the heat a tad ( mine went to 4)

Stir and mash tomatoes with your wooden spoon occasionally in the next 20 minutes. A little bubbling is fine.

I then add about a tablespoon of balsamic vinegar, stirring and mashing it in.

Now turn the heat back down (mine went back down to 3)

Add in the honey-I used 3 heaping tablespoons in my big batch, but really you should make it to your liking. Taste a bit of it and if you want it sweeter you can add more honey or even a bit of sugar.

Give the jam a dash of cinnamon, allspice, salt and a sprinkle of thyme leaves then stir.

Turn the burner off and let the jam cool a bit. If you want your jam smoother than your wooden spoon could get it ( I liked mine in that chunky strawberry jam kind of way) you can take a potato masher to it. Remove the spice infuser and add another pinch of salt.

If you made a big batch like I did you could can according to your canning guide. I used 1/2 inch of head space. But, remember to leave yourself a little to have right now!

Serving suggestions:

fresh mozzarella on a cracker with Tomato Jam

fresh buttermilk biscuits

croissant

buttered bagel

whole wheat toast

chicken

flank steak

crackers and any soft cheese

roasted eggplant

ANYTHING!

Well, I am hungry after writing all this! Hope you enjoy experimenting with Tomato Jam!!!

Forever Seeking Aloha,

Britt

Running TO and Running FROM

2010-07-11T11:43:00.001-04:00

I have been reading The Secrets & Mysteries of Hawaii by Pila of Hawaii. It has only taken a few days to get through because I just can't put it down. It isn't that the book is written well, it isn't that it is filled with ground breaking scientific research, it is more that it feels like Pila is speaking to me. I don't read books much anymore, mainly because they just haven't tapped into my soul. I used to read and get excited and filled with questions and riveting answers. Now, the books I've been picking up (and maybe I am just picking up the wrong books) are filled with dribbly nonsense marketed to the masses. The books today are just not what they used to be.
The most important piece of introspection that I received from reading this book is that there is a difference in running TO something and running FROM something. Unsatisfied with our jobs, I can't count how many times my husband and I have talked about leaving it all behind and moving to Hawaii. But really, we'd be running FROM our work. And exactly what we were running from would find us in paradise and we'd be just as miserable there as we are here. We certainly don't want to be miserable in paradise.

There is a distinct difference between running FROM something and running TOwards something. A basic look would reveal that in running FROM something the motivating factor is behind whereas running TOwards something indicates that there is a motivating factor in front. I used to run away from things a lot. I ran from increased workloads, I ran from trying too hard, I ran from the possibility of failure (real or perceived) and I ran from bad relationships. In all cases what I ran from showed itself shortly down the road and I was back where I started. I did a lot of running. But, soon after running there I was smack dab in the middle of it again. Then I started running TOwards life. I looked in front and I ran TOwards the possibility of failure, I ran towards work, and I ran TOwards goals.

The reason we find ourselves revisiting what we run from is mainly because we think in the terms of the external. A little change is scenery will do you some good- someone once told me. But soon that change of scenery turns into the same old concrete bars. That is because what you are running from is inside yourself. If you bring the same attitude with you it doesn't matter how many times you move, you'll still be in the same situations. You can change your shoes, change your house, change your zip code, but until you change the way you look at the world you're dragging your baggage all over the place.

So how do you start running TOwards life? Well, that is entirely up to you. I didn't fully understand what it was like to run towards something until I did the Navy Seal Triathlon. I always said, I run if I am being chased, but it all changed when I set my sights on the finish line. Maybe some practise in running towards something is a good idea, so you get to know what it feels like.

Most importantly, I can think back to all the times I ran FROM the world; I don't want to bring that to paradise. I'm working on setting life right before I go so I don't spoil Hawaii.

Forever Seeking Aloha,
Britt

Rabbit Control

2010-06-10T17:49:00.001-04:00

Yesterday, I went to my garden and much to my surprise I found several bites taken out of low hanging pea pods. Last year our first line of defense was adding wire mesh on top of our existing fence and digging it 6 inches into the ground. We thought it was a sufficient barrier, but pesky rabbits seem to make it in no matter what. My assumption had also been that after our dog brutally murdered one unsuspecting Cotton tail, no others would dare enter the yard. Apparently, I was wrong. Because I try to keep my yard as organic as possible I'm on the hunt for some biodegradable eco-friendly pest control sprays that will make rabbits look elsewhere for dinner.

Liquid Fence

I've used liquid fence in our front yard when my Tulips were devoured and it worked well. The good people at Liquid Fence suggest that you apply once a week for two weeks and then once a month, unless you have a serious buffet going on. If rabbits (and deer) are chowing down at a rate only matched at Old Country Buffet on a Sunday, then spray once a week for three weeks and only once a month thereafter. If you try Liquid Fence you might want to wear something over your mouth and nose while spraying. It mentions on the label that while applying you may notice an odor, but I would worry more if you don't smell it. Just writing this has brought back smell memories that I'd like to forget. The odor is that of rotten eggs and oh, there's just like the faintest soupçon of garlic. Coincidentally, the main ingredients are egg solids and garlic so you may never enjoy the smell of garlic bread every again. It is environmentally friendly and biodegradable which is a definite plus. Liquid Fence is the closest thing to a home remedy on the market. I'd say that Liquid Fence keeps rabbits away but the smell also kept us indoors for the day. I'm not sure I want to put rotten eggs and garlic on my pea plants, though.

Hot Pepper Wax

I've heard a lot about Hot Pepper Wax but haven't tried it yet. You can use Hot Pepper Wax on edibles so it could do the trick with my peas. Hot Pepper Wax is just like what it sounds, it is a mixture of hot pepper extract and paraffin wax. It goes on as a spray and hardens to a thin layer of wax, that once bitten, packs the punch of a hundred hot peppers. Hot Pepper Wax is also effective on aphids, spider mites, and other soft bodied insects. I am seriously considering this wax for my peas. Per the lovely people at Hot Pepper Wax, you can harvest fruits and veggies same day, an ideal situation for a gardener like myself. The rain can't wash it off, it doesn't get absorbed into the goods, and it isn't going to make me retreat because of the odor.

Now, I know what you are thinking," But I eat the stuff right off the vine?!" and so do I. And although I enjoy a hot pepper now and again, I am not sure that I would enjoy Hot Pepper Wax as a condiment. I've scoured their website to find out how to get the wax OFF the fruits and veggies but have been unsuccessful. The wax is water resistant so my best guess would be adding soap to your washing. There is also a caution on the label that Hot Pepper Wax should not be used on Parsley and Basil. My bottom line is, if I wanted to eat hot peppers with everything, I would, and on some occasions I do. So I might pick up some Hot Pepper Wax next time I see it at the Depot.

The internet is filled with DIY pest repellents, but I don't want to fill my house with gross smelling stuff that might not even work. Like, seriously how long would it take to make eggs rotten? by that time my whole lettuce patch would be gone! Lucky for me, the pests stay away pretty well with my raised bed, buried chicken wire, and my assassin dog. The two products above are tested and proven to be eco-friendly alternatives and made out of natural ingredients. I've personally used the liquid fence and found it to live up to the hype (though I am again having smell flashbacks). I'm seriously considering the Hot Pepper Wax for my peas and I could always use it for my roses, which will probably be the topic of my next blog (or rambling whichever way you look at it).

Forever Seeking Aloha,

Britt

Cold Crops and the Shade

2010-06-07T16:50:00.001-04:00

Sometimes, I take for granted that I have a garden. I forget that not everyone's climate or yard can accommodate fruits and veggies. My dear friends came to visit and as we were out picking and eating peas with their 22 month old daughter (who can spot a perfect pea pod) the questions started rolling in. Today, I am tackling my dear friend’s question on what he can grow- not only in his cool climate of Vermont but also-in his shady yard. I’ve sorted through my seed packets and gardening books to select some cool weather crops that can survive on 3-6 hours of sunlight. Although these plants can survive on short exposures it is important to note that they cannot survive in pure shade.

1. Peas

2. Broccoli

3. Cauliflower

4. Spinach

5. Beans

6. Swiss Chard

7. Collard greens

Location, Location, Location

Before you even go to the store to buy your seeds, you’ll need to know where to plant. It is a bit easier for me because half of my yard is always fried, but in dappled sun it may prove a bit more difficult. I suggest creating a diagram of your yard using graph paper. Map out where your house, trees, and driveway are so you know exactly where NOT to plant. Once you have your diagram done you can start mapping your sunshine. I suggest taking a different colored crayon and coloring in your morning, afternoon and evening sun. You may find that you get more sun than you originally thought! The vegetables I listed above do well in partial shade to full sun, but you also have to consider the general topography of your property. You don't want you perfect garden spot to be where a rushing river develops every time it rains.

Raise your bed

Once you have determined the ideal location (or locations) for your garden, you will need to create the actual bed. My soil is all clay so I chose to go with a raised bed. There are pro’s and con’s for raising your bed and it all depends on your likes and dislikes. I like my raised bed because I didn’t have to dig out the clay, I just put organic compost soil from my township overtop of my existing soil. Also I’ve found that I don’t get as many weeds, I don’t have to bend over so much when harvesting, and my soil stays warm a bit longer than the ground. If you are contemplating creating your garden straight on the ground, take into consideration the amount of tree roots you might encounter and if you generally trip over rocks in your yard. You can purchase kits for a raised bed or, if you are a handman(woman) you can build your own. I used non-pressure treated wood with an “eco friendly” sealant. But, don’t let convention stand in the way of your creativity. I’ve seen tires used as individual planters and a greenhouse made of plastic bottles, so if you are into up-cycling and repurposing don’t let me stand in your way.

But isn't it too late?

A common misconception is that you plant in the Spring and harvest in the Summer, but many cool weather plants do well even with a light frost. You can sew the seeds directly into your garden in July/August for your Fall harvest. I am an advocate of starting inside on a windowsill but it isn't that easy for everyone. In Vermont you might not get the debilitating heat I get in PA, and the garden will be in part sun which will offer more relief. If you do start plants indoors, start them inside in July/August placing them outdoors for a few hours at a time in the morning or late afternoon/early evening. You want to keep your cold crop babies from being fried in the sun. I made this terrible mistake with my Spinach this year. I waited a bit too long to plant my Spinach and they withered away to nothing in a matter of days. I'm going to try for a Fall harvest, though. Last year I planted Broccoli in late August. We had an early frost in September which I thought would surely had killed them, but they actually tasted BETTER!

Put a lid on it!

Another great idea for a raised bed is fashioning a removable or prop-able lid. This is called a Cold Frame. You could easily repurpose an old door or window to cover the raised bed in order to prolong your grow season.

Of course you would have to offer enough room for your plants to grow.

Cold frames are great for growing lettuces and spinach, which can be grown from seed to maturity in the cold frame. My grandmother had a cold frame box right outside the kitchen door, and she kept her herbs growing through the Fall by insulating around the cold frame with leaves. The lid was hinged and made out of a corrugated clear plastic. Cold frames can be used for starting plants for transplanting into the garden, or using it as a garden to extend the availability of fresh veggies through the Fall and even into Winter.

I hope this proves useful for more than just my Vermonters. I plan on doing a Fall harvest for my spinach and the advice above can accommodate most climates. If you'd like to know more about the cold weather crops above just let me know :) I'd be more than thrilled to give a detailed account of my trials and trellises with Peas.

Forever Seeking Aloha,

Britt

How do I make my garden grow?

2010-06-03T15:36:00.000-04:00

Gardening has become one of my favorite relaxing activities. I zen out when I search for ripened veggies or fruits, and I have been known to pirouette to my herbs in the middle of making dinner. But gardening doesn't come naturally to everyone. I frequently am asked, "How do I get this stupid stuff to GROW" to which my first thought is, "DON'T THINK OF IT AS STUPID!" But seriously, plants need three things- sun, water, soil. The balance of those three things is much like making a dirty martini-I take my martini's a little dry and very dirty, but everyone likes their martini differently. Some plants like more sun, some plants like to be dry, and different types of soils are needed to grow specific types of plants.

I'm tackling Noelle's question on how to grow Basil today.

Basil can be grown indoors during the winter and outdoors in the summer in our Pennsylvania region. I have two sweet basil plants in 1/2 whiskey barrels in my garden that I planted on May 28th. You can purchase basil at your local garden store (sometimes even in the grocery store) or you can start from seeds. Pick a healthy looking plant, make sure there aren't broken stems and you want the leaves to look a nice pure shade of green. Stay away from plants that have flies or bugs all over them or that have yellowing/browning of the leaves. This is a good indication that the plant is sick. Also, smell the plant. Especially with basil, if the herb you are buying doesn't smell like itself, you might be purchasing a weak plant that doesn't have enough strength to survive a week in the sun.

Where do you put it now?

Basil does best with 6-8 hours of sun. Mine get an entire day of direct sunlight. If you have more than one it is a good idea to plant them about 4 inches a part. They like a nutrient rich soil which is great if you have a compost pile or can get freshly churned compost rich soil at your local Organic Recycling center. That's right Organic Recycling Center. Check your local township for a yard waste dump. We have a few in our area that let residents cart away as much soil and mulch as they want. We've stocked our garden with Emmaus Township compost soil and it makes all the difference. If you don't have a place locally you could start your own compost pile or purchase soil at your local garden supply store. I also have a little trick to cutting down on transplant shock. That's when you buy a great healthy looking plant, you go home, plant it in your garden, and a few hours later it looks like it's knocking on heaven's door. I plant later in the day and I water right after. I also give my plants one day to adjust to the sun cycle in my yard because I get a lot of sun. Many plants are grown in greenhouses and get shocked when they are planted outdoors for good. Plus, you won't get a farmer's tan when you plant at sundown.

But it is so hot outside!

Yes, I know it gets hot in the sun. Basil should be watered once a day to keep the soil moist. Don't over water and try not to beat the plant with water. One of the hardest things is figuring out if you over water. A trick I've started is limiting my watering's to 15 minutes in the evening. I then scrape at the dirt and if it is wet 1/2 inch down I know it is just right. Don't be tempted to water until pools form at the base of the plant, or watering in the middle of the day. I also use grass clippings from cutting the grass all around the garden to lock in water. If all you have is a little pot of basil water once a day at night, but water until the soil is moist, not soggy.

If you just can't get the hang of it- don't worry someone has a solution for you. Watering globes takes the guesswork out of watering by distributing water only when your plants need it.

Blasphemy! you might exclaim. But really, do you want Basil or not?!

Get in my Belly!

Depending on the size of the basil plant you buy, you can start using your fresh basil leaves a few days after planting. I tend to buy smaller plants so I wait until there is new growth at the top so I know the plant can survive without the leaves I am about to pinch off. If you start your plants from seed you can wait until they are about 5 inches tall. But don't pinch off all the leaves. Remember that the leaves are needed by the plant too so only pinch off as much as you need. I take a few leaves from each plant instead of picking them all from one stem. Avoid cutting the stem because once you go there it isn't coming back. Basil flowers are cute white flowers that form on spears at the top of the basil stem. This is also called "bolting" because the plant wants to create seeds. Bolting usually occurs later in the summer but can happen at any time there is a long heat spell. If you see basil flowers forming cut just below the flowering portion. Also at this time you want to pinch off a few of the top leaves every day. This will cause the plant to want to use its energy to grow more leaves, not more flowers.

Hope that helps!!

Ode to the Tomato

2010-05-01T12:01:00.001-04:00

I developed a taste for fresh vegetables at an early age. Unlike many children, I had a penchant for the sunbathed vegetables grown in our backyard. I relished in the sweet but tangy flavor of baby spinach leaves. You know, the ones that you pinch from the garden as you casually walk by. But, my favorite was the tomato. There is something undeniably blissful in biting into a big meaty tomato- straight off the vine and into the mouth. Then there is the smell that comes along with it. One of my favorite smells is that grassy warm aroma found at the top of a garden fresh tomato. When you breathe in that scent, it is confirmed that you are in the throws of Summer.

Growing up in a coastal town of NJ, we always had a garden it is the Garden State, after all. Together as a family we'd weed, turn over the soil and rake it into tiny rows. My sister and I would create little hollowed out mounds before placing a seedling in. We'd be sent out just about ever day to check on the plants, to see if they needed watering. After cutting the grass we'd sprinkle the fresh clippings around our young plants to help hold in the soil's moisture and block out any weeds from growing.

Before sitting down to dinner an oh-so-common request to "go to the back and get some chives" would be asked. In the middle of the day I'd be sent to get sprigs of mint for the iced tea my mother would brew. While gathering the herbs, my sister and I would be told to check on the tomatoes- to see if any were ripe. "ALMOST!!" we'd yell as we ran back to the house. But, when we saw that deep luscious red, not orange or the faint red seen in store bought tomatoes, one of us would go in and palm the ripe fruit. With a gentle twist the tomato would release from the vine and then we'd hold it up to the sky like a trophy. Ah, the glory of picking a ripe tomato.

Sometimes, in the supermarket, I lift a tomato to my nose to see if the smells of Summer are hiding there. Usually it just smells cold. I pick through the bunches to find the rich red of a ripe tomato, but my fingers stumble over the flat blush pink I have to choose from. Waiting is not my strength, but at least now it is May and my tomato seedlings are showing promise. In a few months I will be running into my house yelling "ALMOST!!" even if no one is there to hear it.

Valley of the Kings

2010-03-08T14:15:00.003-05:00

My parents came over last week and they brought me a CD of images from my first trip to Hawaii. It feels like forever ago. I remember flying into Hilo airport and Sarito greeting us with Lei's or was it only I that got one? We had a big turkey dinner because it was Christmas and there was Cayenne Pepper instead of Paprika all over the turkey which made the gravy deliciously spicy. The next morning I woke up to bird chatter, the smell of roasting coffee beans, and warm sunlight tickling my cheeks. I thought to myself, "Is there anything more beautiful?" Our lanai looked out over the coffee plants and the rest of the yard with Hilo Bay in the distance. It was heaven. The sounds and smells can't even be imagined. Then we went to Waipio Valley.

Waipio Valley was supposedly the first area settled by Polynesians in as early as 400AD. The valley is perfect for a civilization to grow because of the abundance of fresh water, protection from the high walls, and the access to the ocean for fishing. Today, Taro root is farmed in the area while wild horses graze. The Waipio Valley used to have many inhabitants, there was a jail, hospital, grocery store, and many residents. I am pretty sure you can rent a hut down there for a month and surf until your heart is content but you won't have many amenities. Back to the Taro root though- because there is a lot of symbolism and language that surrounds the growing of Taro.
Ripping from the online pages of www.poico.com:
Betty Fullard Leo tells us in Tapping The Roots of Taro, "the taro or kalo plant originated when the son of Wakea (Sky Father) and his daughter Ho'ohoukalani was born lifeless and deformed, like a gnarled root of a plant. The grieving parents buried the baby, but the next day a taro plant sprouted from the grave, which Wakea named Haloa. When the second son of Wakea was born they named him Haloa also, because he was the younger brother of Taro, from whom all Hawaiians descended."
...
"Life begins with the 'ai, the 'aina, that which nurtures us, that which gives us what we eat," explains Hanoa. "Understand that in the Hawaiian language, 'na' adds to the word, makes plural. The corm of the plant, the root or meat, represents the makua or parent and the offshoot or stem is the 'oha.' Thus 'ohana,' the family."

Taro root is farmed by cutting off part of the plant for harvest, and then the other part will grow more Taro. Ohana is a word used very commonly on the Big Island, if you have an Ohana it means you have an inlaw area where you parents can live. Some properties even come with a detached Ohana. Wet farmed Taro makes great poi (poi is a dough like substance. I like poi english muffins best) and most wet farmed Taro comes from the Waipio.
Check out this documentary from PBS Hawai'i about Taro farming- with Jason Scott Lee:
http://www.bacipix.com/livingpono/overview.html

If you ever get to the Big Island and don't go to the Waipio you aren't really experiencing all that is Hawaii.

I could go on and on, but I'll leave you with this view.

Forever Seeking Aloha,

Britt

Bamboo House

2010-03-02T17:31:00.000-05:00

http://www.bambooliving.com/big-island-open-house.html

I was just moved to tears watching a video from Bamboo Living. My reservations about moving the the Big Island was mainly that I would get "stuck" living in a house that I didn't want to grow old in. Not that I will actually ever grow old... The house we live in now is great, we've really done a lot to bring the house up to date. Of course my favorite part of our current house is the reclaimed wood floor I had put in. Alas, I digress.

The last time we were in Hawaii I looked at a great piece of land, which my mother in law hated! because it was right on the road. However she does not understand that we currently live right next to a HIGHWAY. I can live next to a road in Hawaii because I have lived one house away from a major interstate and have many a morning looked out my window at the sound barrier. But she is probably right, if you are going to live in paradise you better make sure you surround yourself in it :)

Alas, I digress again. I started looking at eco-friendly housing materials, possibly to just occupy my time. There were a lot of ideas coming out of the UK and Germany- shipping container houses and big glass bubbles. They all look fantastic but I am not the "modernist" type. I am looking for some old Hawaii feel, a 1930's house with built in cabinets, or a rustic plantation hut. I stumbled upon bamboo housing by searching for "eco friendly building materials" on google.

Bamboo living seems to be the only place that I can find on the web that is building on the Big Island. Bamboo is not only completely sustainable, but its also incredibly durable. Bamboo homes can withstand hurricanes, earthquakes, termites, fungus and the list goes on and on. This is the best site I've found so far that shows "real houses" made out of bamboo and not high fashion architecture. The David Sands Collection Polynesian style is my favorite and at $80 per square foot it seems like I might be on to something :)

Bamboo Living is having an open house on the Big Island, by the lava tree park ( love that place). You should check it out, I know I would if I could. It isn't that I am an eco-friendly nut case, really there are plenty of things that I do that I am sure contribute to the death of our planet. I just can't help but be drawn to the idea of limiting the deleterious effects of our society on possibly my favorite place on earth.

Time to leave work!

Forever seeking Aloha,

Britt

Big Island Open House

Saturday, February 20th 11AM - 3PM
Contact: Bamboo Living at 877-857-0057 or Josi on the day of the event, 612-812-1713
Directions from Hilo

Take Hwy 11 south out of Hilo

Turn left on Hwy 130 just before Keaau town

Stay on 130 all the way to Pahoa, but stay on hwy until the first stop light (don't turn into Pahoa town)

At the stop light turn left on Old Pahoa Rd

Stay on Old Pahoa rd until you see Lava Tree park on the left then there will be a fork in the road and you go right onto Pohoiki Rd

About 3 miles down Pohoiki Rd there's a sign that says single lane road and the yellow line ends in the middle of the road. Immediately after the yellow line ends there are two driveways on the left, it's the second driveway on the left with the number 13 spray painted on a rock.

Tsunami update

2010-02-27T08:46:00.000-05:00

Evacuation sirens and evacuation will start at 6am Hawaii time. Civil defense is asking that locals limit phone use at that time. Anyone within the Tsunami evacuation zone should follow the evacuation route. 10-15 foot wave is expected around 11am local time, so it would be around 4 pm EST.

10-15 foot wave won't be as destructive as the historical tsunamis that have hit Hilo Bay, but it is hard to say if the 10-15 wave will gain momentum or if it will fizzle out. Again, I will post anything I hear.

Forever seeking Aloha,

Britt

Tsunami headed to Hawaii?

2010-02-27T08:15:00.001-05:00

The other day I was emailing back and forth with my mother-in-law who lives in Papaikou and she casually mentioned that as she was writing an small earthquake shook her house. Now, with the 8.8 magnitude earthquake in Chile, the news on the mainland is reporting there is a risk for a Tsunami wave to hit Hilo Bay. Since it is 8 in the morning here in Pennyslvania, I can't call Sarito or Tom (mother and father in law) to tell them about the warning so I'm blogging instead. Their house is high enough that they aren't suseptable to any flooding, but Tom's shop is in downtown Hilo....I hope nothing bad happens. The Pacific Tsunami Museum streams a live webcam http://www.tsunami.org/hilobaycam.html incase you want to watch what may unfold.
Also, feel free to donate to the museum so they can keep the project alive.
Pacific Tsunami Museum-BayCam Fund

P.O. Box 806
Hilo, HI 96721

My husband's family has lived on the Big Island on and off for many generations, and we are hoping to become the fourth generation to call the island home. If Sarito or Tom tell me anything about a Tsunami I will post it. And if you happen to be in Hilo stop by Shark's Coffee Shop and tell them Brittany sent you.

Live like you're in a canoe

2010-02-19T10:17:00.000-05:00

http://www.messageinthewaves.com/

Last night I caught the end of a documentary called Message in the Waves. It highlighted the effects of plastic trash in our oceans, now I only saw the last ten minutes but boy do I wish I had seen the whole thing. I don't want to ruin it for you if you do watch it, but let's just say I can never look at my toothbrush the same way again.
For those of you who will not get to see the thought provoking documentary, here are some facts on plastic trash:
+In June 2006 United Nations Environmental Program report estimated that there are an average of 46,000 pieces of plastic debris floating on or near the surface of every square mile of ocean.

+About four-fifths of marine trash comes from land, swept by wind or washed by rain off highways and city streets, down streams and rivers, and out to sea. Nearly 90% of floating marine litter is plastic.

+In the marine environment plastic bag litter is lethal, killing at least 100,000 birds, whales, seals and turtles every year. After an animal is killed by plastic bags, its body decomposes and the plastic is released back into the environment where it can kill again.

I started crying when I saw the pictures of bird carcasses with golf balls and brightly colored plastic toys revealing themselves through feathers and rotting flesh. To think that fish we may be eating probably are contaminated with the plastic they ingest.

Work is busy so I must cut this short.
Forever Seeking Aloha,
Britt

Happiest States: Hawaii Moves into First Place

2010-02-16T15:37:00.001-05:00

http://www.livescience.com/culture/states-well-being-happy-100216.html

Congrats to Hawaii for being the happiest state! The is no contest in my book that I am happiest when I am in Hawaii. I attribute it to copious amounts of avocados and mangos, and fun in the sun. Plus, I haven't tried working in Hawaii. I don't know if working in Hawaii would pose a challenge, would I want to play hooky from work every day>? probably. Unlike today, which started off with snow and will end with a chilling walk through 20 degree weather and waiting for my car to heat up to a balmy 75, every day would be the perfect day to sit on the beach!

The article is interesting, you should read it. Leave it to science to quantify what happiness is.
To me, happiness is.......... it just IS!

Work is busy, so this must be short,

Forever seeking Aloha,

Britt

house hunting

2010-02-15T14:02:00.001-05:00

It may be slightly too early to check out houses in Hawaii, but I need something to do to pass the time at work. We have been tossing around the idea of the husband going on active duty and moving into base housing on Oahu ( he'll be Lieutenant so the houses won't be horrible). We'd be able to save some money and possibly have the military move us out there. But I really want to live on the Big Island. Trulia has become my best resource for house hunting. I LOVE what the owners have done with this house:
http://www.trulia.com/property/1076418478-197-Kaiulani-St-Hilo-HI-96720

But I can see the hidden potential in
http://www.trulia.com/property/1090912308-28-2889-Kaakepa-St-Pepeekeo-HI-96783

My husband and I don't usually see eye to eye when it comes to seeing hidden potential and this is one of those times. We want a house that has a decent sized lot for my green thumb to run wild :) but also enough space inside. We've been spoiled, because every time we come to Hawaii we stay in a nice large house. I am just not sure how much renovations cost in Hawaii. Plus, if a home costs around $400,000 don't you want to just slap some paint on the walls and call it a day? Personally I'd like a house around $250,000 that needs some work, maybe upgrade the kitchen and bathrooms, with a big lanai, established fruit trees and a great ocean view. The neighborhood needs to be safe and far enough from my mother-in-law that she can't walk in every morning. Much love Sarito!
I think either living near Pepeekeo is as far North as we would go (on the Hilo side anyway) and Hilo is as far South. We could go inland to the Hilo Medical Center area but I don't want to be able to see into my neighbor's window from any room in the house. I'd like at least one acre to play with.

I've already had some experiences with home improvements. Some have turned out fabulously while others have been downright disasters. My best renovation so far has been my reclaimed antique oak floors. I did my research and found a somewhat local mill- The Woods Company located in Chambersburg PA. They have a section on their website that has wood on sale, mainly because the amount of wood they have left in that type isn't enough for most jobs. I got quote and in about two weeks they had milled the pieces to be tongue-and-groove with end matching. The room we re-did was pretty small and almost a perfect square. I hired a local company to come in and install the floor, after my husband and I ripped up the ghastly carpet that was already on the floor. I had some stressful moments but the floor is my favorite thing about the house.
The worst home improvement was changing the fixtures in the bathroom. We ended up having to hire a plumber because one of the pipes crumbled when we tried to twist it. Not fun!

Well daydreaming is done and back to work I must go.
Forever seeking Aloha

Britt

Note to self

2010-01-14T09:14:00.003-05:00

Note to self-

Once in Hawaii, make ceviche!

Money Savings starts now

2010-01-13T12:26:00.001-05:00

My husband and I had the "money talk" last night which made me feel sick to my stomach. The bottom line is we need to save more money which is really really hard to do. Two car payments, a mortgage, electric bill, my student loans... et cetera et cetera talking about saving money can feel down right overwhelming. Since my husband re-joined the Navy as a lieutenant (in the reserves) we will have a little extra coming in each month, but what else can we cut back on?

The game plan is:

Use more Coupons at the grocery store

Use the same grocery store to take advantage of bonus points

No more going out to eat

Cut back on alcohol expenses

NO clothing purchases especially for winter clothes

NO vacation spending

Get a job closer to home that pays more or equal to what I am currently making.

Hopefully we can start tracking our savings and make a conscious effort to save money for moving to Hawaii. At the end of the night, I felt like moving to Hawaii was an impossible dream. Now I am focused on attaining that dream.