Every summer, when it seems as though the heat and humidity can’t get any worse, I turn to my turn to my friend, the Arnold Palmer. You may know him as a half-and-half or a tea with lemonade. The one-two punch of caffeine and sugar with plenty of mouth-puckering lemon never fails to get me out of my heat-induced stupor.
Posting the recipe for the drink seemed a little to Captain Obvious (make some extra strong tea, add sugar, lemon juice and ice. If you’d like a Tipsy Palmer, otherwise known as a John Daly, add some bourbon or another liquor), but it recently occurred to me that it would make one heck of a sorbet.
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Sorry for the unexplained absence, guys. The past month and a half has been total craziness; work, apartment renovations, car trouble, the sudden, and hopefully totally reversible, paralysis of my fur brother (my parents’ dog), and some out-of-town visitors all made blogging a very low priority.
My most recent recipe posts were cooked weeks ahead of their posting date, which means it’s been about 2 months since I’ve done much cooking. Seriously, I’ve been eating stuff like hot dogs and boxed mac and cheese (uncured and gluten-free, for the record). But still not a good scene.
I’ve also been eating out a fair amount, which is pretty atypical for me. After one of said meals (a great Vietnamese chicken and rice bowl at the Pig and the Lady at the Blaisdell Farmer’s Market), a strenuous workout seemed like a no-go, so I took a stroll around Kakaako instead.
Yowsa there’s a lot of new stuff going on in the area. Cute shops, eateries, shaping shacks, multi-function spaces, rock climbing gyms, aerial yoga studios, oh my!
(The Star Wars geek in me can’t read the “It’s a Trap” quote without thinking of Admiral Ackbar)
It’ll be exciting to see how the neighborhood evolves as more condos are built and more people move in. I’m just hoping that Kakaako is able to retain some of the randomness that I used to find maddening about Honolulu, but now find endearing (i.e., fancy restaurants, mom and pop convenience stores, luxury condos and old homes that haven’t been updated since the 70s all right next to each other).
And for totally selfish reasons, I’m praying my mechanic isn’t displaced. And well, I wouldn’t mind if Home of the Brave Brewing Company served some gluten-free beers when they open. And since I’m on a roll, I hope that the Pig and the Lady finds a permanent space in the hood. But now I’m just being greedy.
Most of the shops and restaurants happened to be closed when I went, so I can’t wait to head back to grab some coffee at Morning Glass (inside of R&D)and check out some of the shops. Although I may have to bust out some Warby Parkers and a chambray shirt for the occasion (I draw the line on the high-waisted jean shorts trend) … there’s definitely a hipster vibe going on. Anybody have a Frenchie they can lend me for a couple hours?
Looking forward to getting back in the kitchen. My next post will be a recipe, I promise.
For somebody who loves Indian cuisine as much as I do, I’m not quite sure how I’d gone so long without trying butter chicken, one of the most popular Indian recipes outside of India.
But now that I’ve tasted it, I can definitely understand it’s popularity. After all, who can resist chicken when it’s swimming in a luscious sauce made from butter, yogurt, heavy cream and Indian spices?
The hardest part about this recipe is rounding up and measuring out all of the different spices. Otherwise, you’re just a quick saute and simmer away from a pretty great meal.
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Although I most often associate dill with pickles and Scandinavian cuisine, it was Vietnamese (specifically cha ca thang long) and this Indian dish that finally turned me onto the polarizing herb.
And so the girl who could barely tolerate dill as a garnish (I’m a sweet gherkin girl through and through) became somebody who can’t seem to pass up the large, leafy bunches when they make their appearance at the farmer’s market.
Chickpeas are simmered with garlic and onions, Indian spices, a slightly sweet tomato sauce and plenty of chopped, fresh dill in this healthy vegan dish. If you’ve got pre-cooked chickpeas on hand, the dish should only take about 20 minutes from start to finish.
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