Presiding over dinner

Did I say Thursday? I meant Wednesday. And that's my cousin Michael at the head of the table hanging on to a very good bottle of bourbon. The rest of us drank wine. My auntie's delicious food, lots of reminiscing, LOTS of laughs, the cousins seem to get closer the older we get. Family is a good thing.

Pupu

Dinner at auntie's last Thursday - we started with a little pupu of Caprese Salad - Sheepshead Bay Style - with tomatoes, smoked mozzarella and basil, served with various crackers and a lovely Pinot Grigio

Guess who's coming to dinner?

My auntie's world-famous "Crummy Chicken." She's been making it since my cousin Michael and I were little children. We both love it. Actually, everyone in the family loves it. And the best part is picking the leftover crumbs off the foil that lines the pans. There are several of us who fight over those yummy, crunchy bits. Tonight, there'll be enough for everyone.

I know, it's always all about the food

Aloha all...good, easy flights, I even slept much of the way. After all these years I've discovered the secret - good ear plugs.

I was so happy to arrive - the concrete, the grit, the energy - I love it all. No traffic from the airport to Brooklyn (which, by the way is the new Manhattan), arrived at my auntie's house in less than 20 minutes and fell into "home" mode.

First thing I saw in the kitchen was the apple pie(s) pictured above. "I had a little extra dough," my auntie said, "and a few extra apples, so I made a LITTLE pie." She's so cute! Dinner was a tableful of my favorites - including her melt-in-your-mouth brisket - and the pie is so good. I realized it's "difference" right away - instead of traditional pie dough, she uses cookie dough. I am so making it when I get home! It won't be AS good as my auntie's but...

Breakfast this morning was what Brooklyn breakfast is all about (also pictured above) - pumpernickel, onion rolls, lox, cream cheese, whitefish salad (my FAVORITE!), herring in cream sauce - so 'ono!

Cousins coming for dinner tonight - "crummy" chicken - not crumby chicken, crispy chicken with a delicious crunchy coating - lots of wine, vodka, laughter, I'm sure.

It was outrageously cold today - but supposed to warm up tomorrow and get into the 80s - the 80s! - for the weekend. Into Manhattan tomorrow for two museums and probably a lot more than two restaurants.

Mardi Gras, Fat Tuesday, Shrove Tuesday, Pancake Tuesday…

Whatever you call it where you are, here in Hawai‘i it is Malasadas Day and it is tasty. Mine, this year, was particularly delicious thanks to a (relatively early) morning call from friend/client Cathy Nobriga Kim. She’s Roselani Ice Cream’s third generation ice cream maker so she knows a thing or two about sweets! And her timing was perfect. I was a couple of minutes away from her office when she called to say, “Stop by for Fat Tuesday, the real kine.”

The Portuguese began immigrating to these Islands in 1878 – to work the plantations and also to teach the ali‘i (royalty) about ranching. Cathy’s family – the Nobrigas – are well known on Maui for their Kahakuloa ranch and the excellent beef cattle they have been raising since the 1920s. Her father, Uncle Buddy Nobriga, is mentor to the next generation of Maui cattle ranchers. But I digress…

Like all immigrants, the Portuguese brought their culinary traditions to Hawai‘i with them. The sweetest of these is the malasada, a delicious donut-like confection. During the plantation days in anticipation of the beginning of Lent, Portuguese women would fry up big batches of malasadas which their husbands would share with other workers in the fields. It didn’t take long for Chinese, Japanese, Korean, and Filipino immigrants and the local Hawaiians to embrace them as their own. Today, malasadas are ubiquitous throughout Hawai‘i and each Island has its “malasadas palace.” On Maui, it’s Home Maid Bakery which sells them hot – the only way to enjoy them, really – for a few hours in the morning and a few more in the evening.

But the ones I had this morning – two different kinds – were both truly amazing and truly HOMEMADE. The first, made from Uncle Buddy Nobriga’s grandma’s recipe, are egg malasadas (that’s them in the first photo). Light, airy and meant to be eaten with maple syrup. I had never even heard of egg malasadas before. The second , yeast malasadas made from Auntie Barbara Nobriga’s own recipe, are the kind more familiar to me but these were far beyond any others I’ve ever had (that’s them in the second photo). Dense, with a really yeast-y, almost malty taste sprinkled with not just sugar but a sugar-cinnamon mix that adds yet another layer of flavor. Unreal. Proving once again there is nothing as good – for the emotional self as well as the tummy – as a recipe handed down through a family. Auntie Barbara says you’re supposed to eat at least six to really get the full force of Malasada Day. Believe me, I could have EASILY eaten six. But I stopped at four.

Potential new client update

That would be a "no." Which is perfectly fine.
moving on...

car repair update

all fixed
running like a charm
shit happens
moving on