Hawaii

Tropical fruit salad… and Hawai’i chronicles 1 – the hula.

When I was in Hawa’i I searched everywhere for a nice tropical dessert with local fruits, but all in vain. Probably because of a lack of fruits in season? Back here at home, I still want a fruit salad, so I made this salad Not completely a tropical one, but with some well known fruits. Next time I’ll make a real tropical salad with lesser know fruits and give my verdict.

  1. Cut some tropical fruits of your choice into brunoise(small cubes). I used mango, papaya, pineapple, kiwi, kumquat, pomegranate, green Granny smith apple.
  2. Use fruits that  are ripe, but still firm, so that you don’t end up with a soggy fruit salad…awful!
  3. Cover the apple with lemon juice to prevent coloring.
  4. Don’t use banana, it is too strong and overpowering for a fruit salad.
  5. Use a tiny melon ball scoop for the papaya to add some difference in shapes. I also cut the pineapple in little triangles.
  6. Keep the fruits separate and mix lightly just before serving, OR set in layers in a pretty glass.
  7. Make a syrup of 4 passion fruit pulp, 1 TSP of sugar and 1/2 cup of water. Let it boil down to a syrupy consistency and pour over the salad just before serving.
  8. Serve with a small scoop of lemon sorbet. (recipe following in a next issue)
  9. Decorate with some fresh flowers or a little umbrella for fun, lime strips, or add mint leaves or small basil leaves.
  10. Serve cold, but NOT so cold that you can’t taste the fruit!

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Hawai’i is always a good place to unwind, even if you just do nothing, which is exactly what I did this time around. Reading by the pool, watching people(one of my favorite pastimes) while  imagining their stories. On one such a day, this lovely Hawaiian woman gave some Hula lessons and of course I don’t have the same pretty hips for swaying along, but I could at least capture some nice hips!

The Hula is not just pretty hip swaying, but tells a story. With the hands and arms and face, a tale is mimicked with sensuality and sensitivity.  One does get involved and captured  and can’t help but wish more stories were told this romantic way.

I was too far away to hear this story, but I imagine it could be something like this:

“The goddess Pele, who owns the sea and oceans and the mountains, saw that Hiania who lost a child, was absorbed by sadness. Hiania hid from the world and her tears filled the rivers. Pele cares passionately for her children of the islands and she heaved the winds and stirred the waves with a message to Haina.

“Cry no more“, she said.

Look up to the sun and see your child in the skies. He is smiling upon you and asking you to set free your sadness and prepare your womb to receive the child the winds will bring you.

Hiania looked up and saw the smile of her son. She gave her sadness to the mountain who took it deep into the earth to feed its fire and she was set free to wait with anticipation upon her keiki (little one).

Until next time and with swaying hips(in private!),

 Mahalo !

Ronelle


Grandmothers’ day, Hawaii and a bistrot spirit.

Today is Grandmothers’ day here in France. everywhere “les Mamies” were taken out to lunches, flower shops were open(normally closed on Sundays) and husbands and children walked around with small bouquets for their sweet “Mamie” I wish I had a “Mamie” who I could spoil today, but the best I could do, was join in the fun at out Cecile’s bar, “le café du Centre” in Beaulieu sur Dordogne, where everybody gathered in happy spirit for coffee and croissants!

..Cecile..

Of course that is something just up my alley, for I adore my coffee and I adore my croissant. I’m not a very routine and organized focused person, but not a day goes by that I don’t routinely start my day with my  black “café allongé, un verre d’eau, un croissant and the day’s journal, La Montagne.

..my habitual café et croissant..

And so…right there, this morning, next to mon Chéri, among our cafés and croissant crumbs, camera, lenses and writing carnets and laughter of Cecile’s clients, the idea was born for a new blog. I am up for change!

..le café du centre..

So maybe I will move over from Myfrenchkitchen to Café & croissant, which will just be about everything I encounter in my everyday life…I suppose not much different from what I’ve done on Myfrenchkitchen. and of course food is included….man can’t live on croissants alone! I am considering having only the one blog…for my art, for our coin Perdu and its country life and restoration and all things that I find brings sense to this challenging life we live. But maybe I won’t move…I will of course lose many of my readers and will have to start all over and my URL will change which is always a complicated story for all involved. But where is a will, is a way. I need to move on to something new…some new juice! The future will lead me.

..Café & croissant..

I’m also leaving this week for a week or two in Hawaii with mon Chéri. All tech stuff will stay behind, except for my camera. I’m taking only my bathing suit, sketching tools and little black number…for all those dinners awaiting me! I want to switch off and indulge in nature the sun and surroundings, let my senses treat me every day. Can you tell I’m excited?

..early morning..

..sunset..

And to round off this post…I made a curry chicken tagine for dinner..

  • Chicken cut into portions, browned in olive oil and madras curry. Added potatoes cut in cubes, onions cut roughly, a handful of organic dried apricots, chopped preserved lemon, a tablspoon of wild flower honey and some homemade chicken stock from the freezer. Bring to the boil and slowly simmer until you have a thick sauce and tender vegetable and chicken.
  • Add some spices of your taste…I used cinnamon, freshly grated nutmeg, salt and pepper and crushed juniper berries.
  • Serve with couscous.
  • Bon appétit!!

aloha!

ronelle


Baguette slices with a seaweed(salade de mer) salsa

Back from Hawai’i, I’m inspired to do some “island painting” and eat more seafood, especially fish. I’m alittle disappointed in the availability of fish and seafood there as well as exotic fruits. I expected a wealth of seafood and a whole range of interesting and different fish meals. We could find loads of pasta meals and New York steaks and hamburgers and chips, even French resturants, with Mahi Mahi quite frequently, but for the rest, exciting fish meals were scarce.  We also had to drive quite deep into Kona island to find guavas , which we picked from a tree and they were absolutely delicious! But maybe the season wasn’t producing what I was looking for. At least it got me back into the “fish and fruit” zone again and the first thing I did when arriving back home – apart from loading a first bundle of washing – was to take off to the fish market and buy fish for our dinner! For now, a little appetizer – ocean inspired, to get going…

…baguette slices with seaweed salsa…

baguettes slices with seaweed salsa

With a glass of cold, dry white wine, it is a good and easy little appetizer to tantalize the tastebuds while waiting for your fish to appear on the table. You can also be sure of many health benefits in seaweeds. In french we call it salade de  mer, which literally means sea salad, composed of different sea weeds, found at health and Asian stores.  It is healthy cocktail of vitamins and proteins and minerals.

The quantities are relative. Start with a little and add more as you proceed. Here is what I did:

  • 2 TBSP of salade de la mer(a mixture of dried seaweeds)
  • 1 heaped teaspoon of chopped , rinsed capers
  • a pinch of fennel fleur de sel
  • TBSP of rice vinegar
  • TBSP of mirrin
  • TBSP olive oil
  • Toasted slices of seeded baguette

Mix all the ingredients together and leave for about 10 minutes for the seaweed to absorb the oils and vinegars. Taste again and adjust seasoning. Serve in a little bowl along with toasted baguette slices.

* Suggestions:

  1. The seaweed can be replaced by finely shredded white meat fish, or fish can be added along with the seaweed.
  2. A drop or two of white balsamic vinegar can be added with lime/lemon juice and shallot wine vinegar, instead of the rice vinegar and mirrin,  for a different interpretation.
  3. The salsa can be eaten with fish, like tuna or a cod or any other “gentle flavoured”  white fish”.
  4. A cold dry white wine, like a chenin blanc is a good companion.
  5. Don’t leave the seaweed salsa standing for too long, since it becomes “rubbery” after a while.
  6. The seaweed mixture can be found at health stores or at Asian stores.

…ingredients…

ingredients for seaweed appetizers

Since Hartman was at the convention and meetings most of the time, I had ample time to sketch…

…flamingos and koi…

hawaii flamingoes hawaii koi fish 10-2-2009 7-19-50 PM

…reflections and flora…

hawaii 3hawaii sketch 1

A short  tour  through our trip to Hawai’i:

…sunsets from our room, different every evening!

sunset from our room sunset 3

…Kona coffee to wake up and start the day with…

kona coffee fishing early morning 1

…bananas and guavas on the tree…

guava onthe tree bananas

…a shea shore and a coast of volcano rock…

horizon volcano eruption

…shades of blue…

by the shorebreaking wave

…for the energetics!…

surfing 3 surfing 4

More Hawai’i photos can be seen here at Myfrenchkitchen: Travel


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