What We're Eating in Hilo, Hawaii, This Week

That's kind of a lengthy title, but I'm trying to be a good girl and use my SEO training.  
Here's what's up:  Cruel Ironing is attempting to kill two birds with one stone.  Mr. L reminded me that I need to post more often.  Agreed.  Then, I had two readers request that I post menus.  I'll give this a try and see how it goes.

I have been planning menus for most of my married life (33 years).  It's economical, and it makes your life easier, knowing what is for dinner, rather than having to go to the store every day or scrounge in the refrigerator.  It will help you, if you wanna play along, to (1) clean and organize your pantry, (2) do the same with your refrigerator and freezer, and (3) start a list for the store (put it by the phone or on the refrigerator) for when you run out of things.  I will link recipes, if needed, or put them below. Without further ado . . .

Sunday:  Baked chicken thighs with Mom's Teri Marinade, Asian Coleslaw, and rice. 

Monday:  Jana's Thplit-Pea Thoup (subbing Mark's "smoke meat") and toasted French bread.  (Note:  In Hawaii, many folks have smokers.  Fortunately, neighbor Mark does, which is where I got the "smoke" meat.  You can substitute ham hocks.)

Tuesday:  Spaghetti with Turkey Meatballs, sauteed peppers, and green salad.  (Note: If you don't feel like making meatballs from scratch, Safeway has dandy store-brand frozen ones.)

Wednesday:  Hoisin Sauce ribs, sticky rice, and stir-fried zucchini

Thursday:  Pad Thai with Shrimp

Friday:  Hawaiian tacos (use kalua pork instead of ground meat), local Sharwil avocados, lettuce, cheese, Hamakua tomatoes and salsa.

Mom's Teri marinade:  Combine 1/4 cup oil, 1/2 cup shoyu, 2 T. molasses, 1 T. freshly grated ginger, 1 clove garlic, crushed, and 1/4 cup sherry.  Stir well and put into a large Ziploc.  Add meat or poultry to the bag, zip, and marinate at least four hours.  Boil leftover marinade for extra sauce.

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