ʻInamona my way

15 09 2021

The Pukui-Elbert Hawaiian dictionary defines ʻinamona as “n., Relish made of the cooked kernel of candlenut (kukui) mashed with salt (perhaps a contraction of ʻīnaʻi momona, sweet garnish).“

I read several recipes and how-to’s before coming up with my method. The process is tedious and no wonder that it is expensive to buy, if you can find it, and why Islanders revere it at luaus and pāʻina.

Fast forward from gathering the fruit that has fallen from the tree to the ground, tossing out bad ones in a float test, peeling off two layers of tough skin, and drying the nuts with their hard shells still on. This step takes days in a dehydrator; I used my closed conventional oven with only the oven light on.

When after many days the kukui nuts looked brittle, I cracked them open one at a time using small tongs to hold the nut and a hammer. Practice makes perfect. Ha!

Next is digging out the nut meat with a paring knife carefully so as not to injure. Tedious, but I wanted every last bit. The yield went into a large mixing bowl, and I chopped it all up with an ulu knife.

Chopping up raw nut meat. You could also pulse  in a food processor.

I roasted the ’inamona-to-be in a wide frying pan on top of the range on medium-low until golden. Stir constantly to avoid burning, while picking out any remaining pieces of hard shell.

Use a wide frying pan
Stir constantly to avoid burning
Look for this golden color

Turn out into another container to cool. When cooled, add salt a little at a time to taste, then store in an airtight container and refrigerate. Voila, ʻinamona! There is a Hawaiian food condiment. Just an IMPORTANT WORD OF CAUTION: ʻInamona is a laxative, so eat it sparingly!

Be well.

~ Rebekah





Keeping it simple

15 03 2021

Thought I’d keep it simple this morning, showing the many faces of the red hibiscus blooming on the hedge. I brewed a cup of tea with the petals. The liquid is a pretty cyan blue color! Enjoy!  ~ Rebekah

🌺

 





Changing times

9 02 2021

Quoting my friend Kalei Nuuhiwa:

“Weʻre officially out of Makahiki as Kaʻupenaomakaliʻi is moving to our zenith shortly after sunset and begins to dump all the Makahiki constellations out of the net. We end Kāʻelo this week and move into Kaulua who are all ruling across the night sky and the wicked weather we are going to be experiencing.

“新年快乐 (Xīnnián kuàilè), Gong hei fat choy, & Gong xi fa cai on Thursday Hawaiʻi time and Friday China Time. Happy Year of the Ox!”

Lion dance

 

Traditional Chinese festival food—zoong and gao

Enjoy these changing times. ~Rebekah





Hello 2021

2 01 2021

Hello studio fans,

No resolutions, no affirmations. This first post of the new year is more like a personal inventory—a pause to take stock of my likes and what brings me joy, as well as my wishes.

Just looking around, I see I like flowers and fashioning lei. I like to garden and grow food. Cook food, bake fruit pies. Play music, sing. I like to play with my dog; I know he understands English, he’s just not able to speak it. I like to create, as in making art, I like to write and make photos.

I enjoy visiting with our two granddaughters and hope I can be a good example for them.

I enjoy connecting with friends and relatives, remotely at this time. I look forward to a time when I can see them in person. How will we have changed?

And as for my wishes, but no promises, I wish to be kind. a good listener, an understanding mate, lighter all around.

Stringing kou flowers into a lei

Sweet potato stems peeled and prepped for cooking. Tasty!

Mountain apple pie

At the Yamaha

JJ the family dog

My most recent oil sketch with red and green complements

Our moʻopuna

 

Happy New Year!

All the best,

Rebekah





Odd Christmastime

21 12 2020

Christmastime 2020 seems odd to me. I can’t articulate my feelings well, except to note that Kilauea volcano started to erupt at Halemaumau last night. The video footage I saw was beautiful.

The conjunction of Saturn and Jupiter, the “Christmas star” seen over the manger 2020 years ago, is happening again.

We’re exchanging gifts of home-baked cookies with neighbors and friends, but with face masks on and from a distance because of the pandemic; no hugging.

I am making a pecan pie for my two painting students who are bringing lunch on the 23rd. It’s the final class of Painting I, and coincidentally the studio setup is comprised of the complements red and green Christmas colors.

Chef Logan, who usually delivers our mid-day meal, is taking a break, only to make it up by providing an intimate Dinner for Two for my darling husband and me on Christmas Day. We don’t have to cook!

All this seems odd to me because all I really planned to share was the reindeer Rudolf that my father-in-law—whose father’s name also was Rudolph—made to wish us a Merry Christmas.

“Crater View,” 40” x 30” hand-dyed tissue-paper collage by Rebekah Luke
Holiday cookies

Chef’s creation

Christmas colors

Rudolph

~ Rebekah

 





Christmas nip in the air

7 12 2020

Staying home because I really don’t want to get sick with the COVID virus, I’ve had to put a moratorium on my online shopping for Christmas gifts. It’s almost too late, but I rationalize that I am not spending money on gasoline for the car or eating out at restaurants.

One room here has been designated “Santa’s Workshop” with gift wrapping and mailing supplies and an area for incoming “no peeking” packages. Quite a few for a big family.

Yesterday our neighbor Eddie presented us with a bag of carambola starfruit—as a kid we called them five fingers. I got up early this morning to process into tangy pickles after a Better Homes and Gardens recipe. I see that I’m out of whole cinnamon sticks, so that means I’ll be sending our designated shopper (DH) out to get some.

Carambola from Eddie

When sliced crosswise, you can see why they are called starfruit

A wonderful gift is one that you make yourself. Merry Christmas! Love,

Rebekah





Promising edible garden delights

12 10 2020

Between rain showers I captured promises from the garden, avoiding the happy honey bees.

Passion flower and fruit:

Passion fruit

Sweet potato tops for a veggie:

Sweet potato leaf shoots

Red hibiscus for tea:

Noni flowers for salad:

Figs:

Figs

It’s rewarding to to grow our own food.

~ Rebekah








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