Year's Eve Greetings,
As we say goodby to 2001, we wish you
a safe and happy 2002!
This morning, we drove down to
Torrance to King's
Restaurant and Bakery, just in time for our brunch of loco
moco -- an original island dish with all the food basics,
which was invented in Hilo on our home island of Hawai`i, made up of
two hamburger patties, hot rice and two over easy eggs, smothered
with brown gravy. I made sure I had my vegetable food group by
dowsing it with a tomato red sauce (catsup) and liberally sprinkling it with
red pepper sauce (Tabasco).
>> Want to make your own
Sam Choy's recipe.
As usual, the place was
teeming with island people. "Dis place mo' Hawai`i den
Hawai`i, no joke" -- This place is more Hawa`i than Hawai`i, no
Fortified with hearty
island food, we picked up our all-Hawaiian desserts for
tomorrow: haupi`a (coconut cream) cake; paradise cake (liliko`i
-- passion fruit, guava, and lime layers); my favorite, chocolate
dobash cake; and DH's favorite, guava chiffon cake. Hands down,
the best cakes are Hawaiian cakes. Not too sweet on the
frosting, and very light on the cake. And oh, so 'ono (delicious).
torture is knowing that all that lusciousness must remain untouched
in the refrigerator for 24 hours. The little kid in me is
dying to take a finger swipe to that dobash frosting.
But I am a good girl...
On the way back, we
stopped to pick up a few last-minute items at Mitsuwa, a Japanese
department store, but first, we stopped outside to admire their kadomatsu,
a New Year's decoration made of three pieces of bamboo tied together
with pine and plum branches, at the entrance, which is said to
welcome the new year god who brings good luck.
Star-Bulletin's article on kadomatsu
Advertiser's article on kadomatsu symbology
The place was abuzz with
year-end shoppers like us. We bought our stacked mochi (rice
cakes) and a tangerine with leaves. We got into the spirit of New
Year's with a bag of roasted kuri -- sweet chestnuts,
as well as admiring a display of paper kites. We remembered
with fondness the Buddha kites of our childhoods in Hawai`i
We returned home home
for full-on chopping, slicing, boiling, simmering and cooking.
DH was busy most of the afternoon preparing the traditional morning
soup, ozoni, while I worked on the boiling the noodles
for the somen salad and chopping its condiments; slicing the
cucumbers paper-thin -- well, as thin as my unaccustomed fingers and
hands allowed for the namasu, and morimono
The menu, so far:
Ozoni, a traditional
soup, eaten once a year, fraught with symbolism in a chicken and
scallop broth; mochi -- rounded cakes made out of pounded glutinous
rice -- for strength, enoki and shiitake mushrooms, mizuna:
feathery, delicate greens, clams, and mochi for strength.
Char siu - Chinese
barbecued pork ribs.
Yakitori -- chicken and
vegetables on skewers.
oranges, grape clusters, red and green yokan, kanten (Japanese
lemon-flavored red jello), kamaboko (Japanese fishcakes)
noodles that represent longevity with a bed of lettuce, topped with
sliced char siu meat slices, slivered kamaboko - fishcake, sliced
cucumbers, and green onions, drizzled with dressing.
Namasu (Cucumber salad)
with long rice, one of the oldest Japanese dishes, meaning
Drinks: BYOB and
Everything was done by early evening, and DH surprised me with our own private New
Year's Eve celebration:
A bottle of Brut
champagne served in flutes
Lobster on a bed of
finely sliced cabbage with his delicious homemade Thousand
And a sampling of
slices of char siu, drumettes, and somen salad.
What a sweetheart he
is...and I cannot think of a better way to say goodby to 2001, and
greet in the new year, 2002. With DH by my side, 2002 promises
to be the very best year ever.
New Year's Ecard to You!
"Life is a Gift."
you a bright new day and year, tomorrow,
P.S. If you would
like to share a portion of yourself with words, in response to
this journal entry, you may do it here.
only gift is a portion of thyself..."
Ralph Waldo Emerson
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