Tuesday, November 27, 2012
Friday, November 23, 2012
Giving Thanks
I've had baked turkey, grilled turkey and fried turkey but this was the first time I've ever had imu turkey.
In the middle if our sweet potato field we dug a ditch about 4 feet down and 5 feet wide. A medley of volcanic rocks and firewood were placed in the pit as a fire was getting started. The idea is that by the time the wood has burned off, the rocks will retain the heat and essentially provide the coals to cook on. We reveled around the bonfire for a few hours until it was time to get to work. Logs had to be removed, rocks spread out, banana stumps laid in the bottom and Ti leaves on standby. Patrick and I grabbed the wire basket filled with 3 turkeys, 2 pork shoulders and an assortment of sweet potatoes (from the field) and corn. The basket is laid in the pit and covered in big banana leaves. The trick is to try and seal in the heat so we covered the whole operation in tarps and burlap sacks and weighed down the edges with dirt. For nearly 12 hours our imu slow cooked in the depths of a harvested sweet potato field.
Thursday morning we excavated the site to reveal a simmering basket of the most flavorful turkey you will ever have. A huge success if you will. No turkey baster, no grease fires, no clean up.
Britton shredded the pork meat and I got to carve the three turkeys. Still in its wire basket, the feast was laid on the kitchen table and our guests lined up to fill their plates with stuffing, cranberry sauce, sweet potatoes, turkey and all the Thanksgiving essentials. We even dug into a lilikoi (passion fruit) cheesecake along with the pumpkin, apple, and pecan pie classics.
I'm thankful for all the good people in my life and the wonderful place I call home.
In the middle if our sweet potato field we dug a ditch about 4 feet down and 5 feet wide. A medley of volcanic rocks and firewood were placed in the pit as a fire was getting started. The idea is that by the time the wood has burned off, the rocks will retain the heat and essentially provide the coals to cook on. We reveled around the bonfire for a few hours until it was time to get to work. Logs had to be removed, rocks spread out, banana stumps laid in the bottom and Ti leaves on standby. Patrick and I grabbed the wire basket filled with 3 turkeys, 2 pork shoulders and an assortment of sweet potatoes (from the field) and corn. The basket is laid in the pit and covered in big banana leaves. The trick is to try and seal in the heat so we covered the whole operation in tarps and burlap sacks and weighed down the edges with dirt. For nearly 12 hours our imu slow cooked in the depths of a harvested sweet potato field.
Thursday morning we excavated the site to reveal a simmering basket of the most flavorful turkey you will ever have. A huge success if you will. No turkey baster, no grease fires, no clean up.
Britton shredded the pork meat and I got to carve the three turkeys. Still in its wire basket, the feast was laid on the kitchen table and our guests lined up to fill their plates with stuffing, cranberry sauce, sweet potatoes, turkey and all the Thanksgiving essentials. We even dug into a lilikoi (passion fruit) cheesecake along with the pumpkin, apple, and pecan pie classics.
I'm thankful for all the good people in my life and the wonderful place I call home.
Wednesday, November 14, 2012
Halapē
"So Britton, what time are we waking up tomorrow?" I asked. "I'm setting my alarm for 2:45." "Fuck."
Another early wake up for what I knew would be a long day. We packed up the truck and headed into Volcano National Park to explore the southern side of the island. Little did I know, Hawaii is diverse enough to have a desert about an hour away from the lush vegetation in Hilo. Me and the boys took the weekend to traverse pahoehoe lava fields and camp at one of the most secluded spots on Big Island, Halapē.
A ten mile jaunt through the desert is minuscule in my mind. I can ride ten miles in an hour and...oh wait, I'm not on a bicycle and there is no support van anymore. So I'll have to walk this one, with enough water to last me 3 days and my dive gear to catch dinner. It wasn't the end if the world but let's just say the hike reinforced my dispassion for walking.
We set up camp under the few palm trees on the beach and said hello to the few other campers determined to hike into Halapē. I found a nice shady spot and passed out in the sand to wait out the mid day heat. Come evening, we fished. Uhu's, Kala, Menpachi, Kolē, and lobster. We had a mixed platter of good eats to cook up and we shared with our new found neighbors.
I was even more exhausted when I got home than when I left but to me, that's the sign of a good adventure.
Another early wake up for what I knew would be a long day. We packed up the truck and headed into Volcano National Park to explore the southern side of the island. Little did I know, Hawaii is diverse enough to have a desert about an hour away from the lush vegetation in Hilo. Me and the boys took the weekend to traverse pahoehoe lava fields and camp at one of the most secluded spots on Big Island, Halapē.
A ten mile jaunt through the desert is minuscule in my mind. I can ride ten miles in an hour and...oh wait, I'm not on a bicycle and there is no support van anymore. So I'll have to walk this one, with enough water to last me 3 days and my dive gear to catch dinner. It wasn't the end if the world but let's just say the hike reinforced my dispassion for walking.
We set up camp under the few palm trees on the beach and said hello to the few other campers determined to hike into Halapē. I found a nice shady spot and passed out in the sand to wait out the mid day heat. Come evening, we fished. Uhu's, Kala, Menpachi, Kolē, and lobster. We had a mixed platter of good eats to cook up and we shared with our new found neighbors.
I was even more exhausted when I got home than when I left but to me, that's the sign of a good adventure.
Saturday, November 3, 2012
Thursday, November 1, 2012
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