Hawaiian Condiments, Lost Hard Drives and so much more...
Aloha, Mahalo and all that!
I am FINALLY posting a new post. I have been through quite an ordeal lately, starting with our fabulous trip to the Big Island of Hawaii. Now that Baby Balsamic and I have been restored to our standard shade of beige, I can get some perspective on the experience.
Our first day there, we stopped for groceries to stock our condo and I, of course, wandered the store to see what sort of condiments I could expect to sprinkle onto my sun-drenched vacation. I didn't expect much, perhaps a few Poi enhancers and your standard ketchup and mustard aisle. Instead I found a bevy of Hula Girl hot sauces. I picked a bottle with an exceptionally saucy looking native wench, then continued trolling the aisles.
Then I found it. The gateway to the far east -- AN ENTIRE AISLE STACKED WITH PICKLED THINGS ONLY FOUND IN ASIA (Or Uwajimaya, as Mr. Mustard pointed out later). Of course, there were sauces and spices and dips and braises and rubs and things, but my mouth was salivating at all the pickled things. And they were in these little crazy cans. I modestly only purchased a can of pickled leeks, which were tasty, but not quite vinegary enough for me.
The next day, Mr. Mustard brought me home some Sweet Maui Onion Mustard -- which stood out because I could actually discern the taste of the sweet onions through the mustard. It made a nice rub for the fresh marlin and mahi-mahi and ahi tuna that we consumed throughout the week.
The Hula Girl hot sauce was good too -- I'll do a separate blog post about it with photos and everything. I smuggled the bottle back in my bag, hoping it wouldn't be confiscated by zealous airport security.
I have to admit, I had big plans of buying a new condiment or two each day and doing a Special Condiment Grrl report - HAWAII, but then I became mesmerized by the dolphin school that swam by our lanai each morning and all the sea turtles at the nearby snorkling beach.
My blogging my take a break, but my deep and abiding love never does.
Mahalo,
Condiment Grrl
I am FINALLY posting a new post. I have been through quite an ordeal lately, starting with our fabulous trip to the Big Island of Hawaii. Now that Baby Balsamic and I have been restored to our standard shade of beige, I can get some perspective on the experience.
Our first day there, we stopped for groceries to stock our condo and I, of course, wandered the store to see what sort of condiments I could expect to sprinkle onto my sun-drenched vacation. I didn't expect much, perhaps a few Poi enhancers and your standard ketchup and mustard aisle. Instead I found a bevy of Hula Girl hot sauces. I picked a bottle with an exceptionally saucy looking native wench, then continued trolling the aisles.
Then I found it. The gateway to the far east -- AN ENTIRE AISLE STACKED WITH PICKLED THINGS ONLY FOUND IN ASIA (Or Uwajimaya, as Mr. Mustard pointed out later). Of course, there were sauces and spices and dips and braises and rubs and things, but my mouth was salivating at all the pickled things. And they were in these little crazy cans. I modestly only purchased a can of pickled leeks, which were tasty, but not quite vinegary enough for me.
The next day, Mr. Mustard brought me home some Sweet Maui Onion Mustard -- which stood out because I could actually discern the taste of the sweet onions through the mustard. It made a nice rub for the fresh marlin and mahi-mahi and ahi tuna that we consumed throughout the week.
The Hula Girl hot sauce was good too -- I'll do a separate blog post about it with photos and everything. I smuggled the bottle back in my bag, hoping it wouldn't be confiscated by zealous airport security.
I have to admit, I had big plans of buying a new condiment or two each day and doing a Special Condiment Grrl report - HAWAII, but then I became mesmerized by the dolphin school that swam by our lanai each morning and all the sea turtles at the nearby snorkling beach.
My blogging my take a break, but my deep and abiding love never does.
Mahalo,
Condiment Grrl
posted by CondimentGrrl at 10:45 PM
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