Senior Sea Kayaker

A PSA passed on to me by a cousin.

Hosta shoots for dinner. Early season before shoot emergence and the emerging shoots. The time to harvest them is when they are tightly furled and for a plant this size I can sustainably harvest a third of the shoots. To my taste they're a mild blend of asparagus and leek.

Egg salad sandwich on WW with shredded romaine. I added some Boursin to the eggs.

Salmon with mint/cilantro chutney over shrimp roe noodles with some of last summer's long beans, house oyster mushrooms, blistered shishitos and the first of this season's hosta shoots pan fried with garlic, ginger, chili oil, green onion and fish sauce. Enjoyed with a dry NS cider from Lake City.

A few recent breakfasts. Haddock and potato fishcakes, sauteed mustard greens and mushrooms, runny egg with sriracha and a tomato. Egg, chorizo, mushroom, shishito and lettuce on WW (sloppy looking but tasty) with a pear and a shot of V8.

The first of my oyster mushrooms 110 gm. (grown on a mix of old substrate, straw and sawdust). Sauteed in butter and incorporated into a herb (chive, parsley and dill) omelet. I picked up some kiwis last week and was a little surprised at the size. This one was 126 gm.

@Kim Shook Nice to see you posting and hope everyone is feeling better.

C'mon. $70??? I guess there is one born every minute.

@FauxPas I see that you live on Vancouver Island and according to a quick check you're in a zone 8. You should get some great tomatoes and peppers.

The last of the braised ribs. Meat taken off the bone, shredded , and mixed with sauteed mustard greens and mushrooms. Incorporated into quesadillas with pepper jack and served with a romaine, cucumber and tomato salad.

@TicTac Habaneros and serranos. Shishitos haven't shown any sign of germination yet.

I have to agree with you however this was our first time there and we were planning on spending the first 3-4 days at Volcanoes N.P. Once we got the lay of the land small markets became the norm. Which brings up going in to one of those places and seeing an array of poke available which became one of our favorite quick lunches.

The window garden catching some southern exposure afternoon rays. This is a mix of kitchen herb pots, seedlings to be transplanted and seeded deck planters for the summer. Seedlings include 5 varieties of tomatoes, 2 of cucumbers, 2 varieties of summer squash, 2 (hopefully 3) hot pepper varieties and mouse melons. I'm in a 5b zone so looking at June 1st transplanting after hardening off. Deck planters include Thai basil, mint, cilantro, purslane and shiso.

Breakfast sandwich of shredded romaine, blood sausage, shishito pepper, egg, chives and aged cheddar on a WW bagel. Shot of freezer gazpacho and fruit with yogurt to provide acidity to balance the sandwich. Enjoyed in the evolving sunrise.

Slow braised a rack of ribs in the oven while cleaning up the vegetable garden and early planting. The rack will be part of dinner for the next 3 or 4 days in various roles. Yesterday was glazing a portion with crabapple habanero jelly and serving with a green salad, coleslaw, oven fries with sriracha, freezer gazpacho and a dry Bulwark cider. This was pretty good so I'll more than likely repeat it today.

Agreed. A good memory is after flying into Kona and spending the night camping at a local beach (we spent most of the trip camped at state parks and cooked our own food) we went to get supplies at the Costco in Kona before driving across to Volcanoes National Park. We got the supplies we needed however the plan to pick up a couple of Costco rotisserie chickens quickly bit the dust when we saw the seafood on offer (from the fishing docks about 1.5 km. away). Left with some super fresh tuna, mahimahi, seaweed salad and an extra cooler and enough ice to last 2-3 days. One other place was a small grocery/market in Pahoa in the SE corner of the island. Again super fresh tuna and my first taste of what I remember as strawberry papayas and apple bananas.

Interesting comment. That's something I wouldn't think twice about doing and just added it on. And yes it is a good practice.

@Shelby As usual you're making my life hard however I have to give the vote to those calzones.

A few recent breakfasts. Egg, chorizo, mustard green, green onion, green Thai and finger peppers, cilantro and aged cheddar on a WW tortilla with a shot of freezer gazpacho and kiwi. Egg, chorizo, mushroom, tomato, mustard green, green onion and aged cheddar on a WW bagel with freezer gazpacho and a blood orange.

A quick supper, after a busy day, of shakshuka with toasted baguette. I usually have this for breakfast however I wanted something relatively quick and to use up some aging produce. Hit the spot. Since I was making it I doubled the base for a near future breakfast.

This should bring back some memories. I was there in the mid 2000s and really enjoyed it. Great snorkeling and hiking and had a great stay for a few days at the Manago Hotel in Captain Cook. Looking forward to the photos.

Does the egg cooked in that matter differ from an egg started in a bit of butter or oil, a splash of water added, pan covered until the white is set and the yolk runny? I don't like eggs with crispy bottoms so this is my usual method.

Shrimp roe noodles pan fried with chili crisp oil with blistered shishitos and some of last summer's long beans, shrimp and (just because of where I live) a piece of haddock. Enjoyed with a local dry apple cider which was the perfect matching.

A few recent breakfasts. The last of the freezer panettone as French toast with a mix of fruit and breakfast sausages. I had some sorry grocery store tomatoes so roasted stuffed tomatoes. Mushrooms, spinach, onion, garlic, herbs, grated parmesan and enough panko to hold it together. Reheated and topped with a fried egg.

Not a lot if you don't use lamb, use corn and regard the traditional/nostalgic value.