Tagged: American

Salted Caramel Shortbread

I’ve been on something of an extended “vacation” post-Guatemala. Seriously. Guatemala spoiled me – just a little bit. I’ve been m.i.a. from the kitchen and temporarily preoccupied with other interests and endeavors (like this). I can’t help it! I have a tendency of becoming completely and irrevocably consumed in spurts by the things I love.
But that isn’t to say I’ve forgotten about you, loyal and lovely readers, whoever you are. This is still my first baby, after all. Continue reading

Town

There’s nothing like a good picnic, or a much needed visit to Town, to make an already gorgeous summer day all the more fabulous. Though there are an ample number of restaurants I love and frequent, and even more that I’m still yearning dying to try (I’m late, but Marukame Udon, Yakitori Yoshi, Sushi Sasabune, Nanzan GiroGiro, Le Bistro, Broadway, and Cream Pot, to name just a few), I must say Town is definitely one of my favorites.

A winsome little spot, quietly located in Kaimuki and unpresumptuous in its demeanor, Town exudes a rustic ambiance with modish flare. Their food focus is on locally-grown or locally-available produce, their slogan being “local first, organic whenever possible, with Aloha always.” With their seasonally updating menu, there are always fresh and magical choices to accentuate the best that bountiful Hawaii has to offer.
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Two Loaves of Meat.

Returning to my own kitchen, I still have to say that I feel as though I always marvel at my ability to bake anything. Sure, it may not be baking loaves of bread, but baking loaves of meat still feels like a truly magical accomplishment. I’m serious! Just the other week, I tried to bake a cake, which I haven’t tried doing in a very long time. Only because I remember thinking for years up to this point that I could not bake cakes to save my dear life, but I decided to try again feeling confident with all this kitchen experience under my belt. Psh, amateur.

That turned out to be a huge disaster, a complete and total fiasco. So, instead of flour and sugar, I decided to practice baking using ground beef and vegetables. That endeavor turned out to be much less disappointing. It actually turned out perfectly fine for an all-American kind of meal. I never tasted meatloaf until my late teen years and I remember being astonished at the name and the flavor. It wasn’t until even more recently that I realized how simple and inexpensive it could be to make. Oh, the wonderful simplicities in life.

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