Lobster is not the only crustacean that benefits from roasting. Shrimp, too, see their sweet flavor concentrating and deepening, but those benefits are only worth it if the quick-cooking flesh stays tender and moist.
Everyone knows that taking your own lunch to work or school is not only more economical, but an opportunity to pack food that is loaded with ingredients to sustain energy for the rest of the day. This is National School Lunch Week, originally intended to promote healthier choices in school cafeterias, but also a reminder that if your keikis don’t like some of the school’s lunch offerings, you may be packing the lunch some days.
Most visitors to our islands are fascinated by the beauty of our gardens. They usually rave about the palms especially the coconut palms. There are literally hundreds of palms species here that most folks find hard to identify unless they are members of the International Palm Society.
The plant known as the Hawaiian sweet potato is not native to Hawaii. Although the plant has the Hawaiian name uala and its tuber has been a staple in the Hawaiian diet for centuries, it is actually native to parts of South America. Though it is not known how or when it arrived in Polynesia and Hawaii, the Hawaiians were cultivating it here when Captain Cook arrived in 1778.