 Feast your eyes! Yes, that is a batch of Kalua pork above, which I made in the crock-pot yesterday. It will make not one but two appearances in this week's menus.
First off, hope you made it to the Lions' Club Pancake Breakfast yesterday. Nice job, as always, Waiakea Lions! Secondly, a plug for the Big Island Woodturners' 17th Annual Exhibit, coming up March 6 - 27 at the Wailoa Art and Cultural Center (200 Piopio Street). We go every year, and we are always astounded by the creativity exhibited. Now, more about that Kalua pork. Traditionally made in an Imu (outdoor pit) oven, Kalua pork is smoky, tender, and ono (delicious). Since there is just no way I'll convince Mr. L to dig a pit in the backyard, I did ours in the ol' crock-pot. The woman who wrote this post about it is not in Hawaii, but in her heart she is, and did a really nice write-up. My pork butt was 3.24 pounds -- on the small side, but for just the two of us, I didn't want a monster. It took nine hours on low in the crock-pot. Weather-wise, Hilo has had not had a lot of rain. The paper ran a story on Friday, I believe, about being in a mild drought. Then, yesterday, I went to the car wash fund-raiser for Lori Lei's Dance Studio. That did the trick, apparently - yesterday and today, we're having rain. Mr. L gets cabin fever if he is inside for too long, so I hope later we can load up the dogs and head to Liliuokalani Park for a walk. Here are our menu plans for the upcoming week. It's going to be a busy week, so things are going to be pretty easy, cooking-wise. Sunday: Kalua Pork, Cabbage, Rice and Carrots. Monday: Chicken Normandy, Noodles, and Green Beans/Leftover Carrots. Tuesday: Tempura Shrimp, Egg Rolls, and Asian Coleslaw ("Easy Night" so no recipes - I am cheating and bought all frozen, except for the coleslaw). Wednesday: Meeting friends at Pineapples for dinner. I love their salads. Thursday: Kalua Pork Sliders on Punalu'u Bake Shop rolls; Crinkle Fries. Friday: Nachos (using The Pioneer Woman's recipe, which is great) Saturday: Dinner with friends, so thinking Big Island Pizza! Have a great week! - C. Ironing
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Our Hilo weather has been so beautiful lately that I am pretending it's summer and that makes it a good time to grill again. Right? Glad you are with me.
Sunday, February 15: We are going to be having a big lunch with friends, so I'd better balance that with a light dinner. I'm thinking Greek Salad fits that bill. Monday, February 16: A holiday! I am pretty excited about that. Hoping the weather holds so that we can do meat and veggie skewers (above. I think I will do pork ones, and double the amount, because I like them ever better cold. Here is my mom's teri marinade recipe. Add some rice and it's an easy, delicious meal. Tuesday, February 17: Zucchini Patties. I am going to top them with sauteed mushrooms and serve with noodles. Wednesday, February 18: Ritz-Cracker and Cheddar-Crusted Chicken, Couscous, and Broccoli/Red Pepper Stir-Fry. I do not usually make the accompanying sauce, which I find to be too heavy. Thursday, February 19: Salmon over Spinach Salad. Pan-fry the salmon. Fry bacon, save a little of the fat, drop the cleaned spinach into the pan and wilt it. Top with a ketchup-olive oil-Worcestershire dressing, and sprinkle the cooked bacon over all. Friday, February 20: Game Hens, Roasted Fingerling Potatoes with Jarred Artichokes, and Brussels Sprouts. Saturday, February 21: Angel-Hair Pasta with Pesto and Ham Slivers, Tossed Green Salad. 
It's another beautiful day here in Hilo! Yesterday, we took the dogs to Liliuokalani Park around 4. Nice temperature, not so crowded. It's looking like today will also be lovely. I hope to spend some time outside.
I just went freezer-diving to see what I need to use up. This is a good practice - otherwise things may go past their "use by" date, or become freezer-burned. I'll need to use up some marinara sauce, meatballs, cooked chicken, raw frozen chicken, and pork chops. Let's what we can do with those! Sunday, 2/8: I like the looks of this Lemon-Olive Grilled Chicken. Anything described as "Mediterranean Diet" gets my attention. I think I'll serve it with an Israeli Couscous-Rice Pilaf, because I need to use up a little bit of that couscous, too. A big salad will round things out. Monday, 2/9: Time to defrost the aforementioned Pork Chops, and I'll ask Mr. L to grill them. They'd be great with this Asian Coleslaw and a little rice. Tuesday, 2/10: Onward toward cleaning the freezer. I have no recipe for this, but will cook pasta and defrost the marinara sauce and the turkey meatballs. Top with cheese and bake. Serve with a salad. It's nice to have easy things on hand in the freezer. Wednesday, 2/11: I just found this Southwestern Chopped Salad with Cilantro Dressing and it looks delicious and healthy. I will throw in that chopped, cooked chicken from the freezer. Tortilla chips on the side would be good, and handy for more scooping action. Just looking at the photo on this link made me hungry. Thursday, 2/12: Turkey sausage (I like that Aidell's brand), Cheesy Cauliflower Patties, and Spinach-Pear Salad with Bleu Cheese. Friday, 2/13: This is a fun meal: Cheeseburger Casserole. It sounds a little strange, but if you like cheeseburgers, well, you'll like this. Saturday, 2/14: Well, I ought to make something special for Valentine's Day, right? That would be . . . Ahi with Wasabi-Butter Sauce over Rice with Roasted Broccoli and Red Peppers. 
Get your tickets now! I blogged last year about the annual Lions' Club Breakfast (because I love it so) and it's coming up again soon (February 21). Please note: This year it will be held at Sangha Hall, 398 Kilauea Avenue. And, get this: There will be a drive-through. That's right. You can just stay in the car, in your pajamas, and they'll bring your food out. That's what I plan to do. In case you didn't see last year's breakfast, here is another photo. The Lions do good works and I promise you will enjoy the breakfast. 
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