Two weeks have gone by and it still hasn’t fully sunk in that I’m home for good, it still feels like I’m on a long vacation, that I’ll have to go back and face another monotonous year in the office…

And since I’m in the my time here is limited mindset, I have been doing my absolute best to eat as much ono (delicious) local grinds (food) as I can!

Whenever friends/ohana (family) gather together, one thing that is almost always present is a poke [pronounced po-kay] starter… For those that don’t know, poke is cubed sashimi (raw fish, typically tuna or salmon, in this case tuna or ahi) that is seasoned in several different styles, ranging from the simple which consists of shoyu (soy sauce) green onions, onions, limu (seaweed), and Hawaiian salt all the way to the more complex like the spicy ahi which consists of a mayo-chili sauce, green onions, and masago (capelin roe aka little orange fish eggs). Spicy ahi is a favorite of mine, but sometimes I prefer some plain unseasoned sashimi… And thanks to my awesome neighbor Uncle Floyd, I have been supplied with an awesome amount of fresh poke from some of the best poke joints on the island.

Shoyu ahi poke

Spicy ahi poke

Sashimi

And since one cannot live on fish alone, there have also been heaps of garlic chili soybeans!

I’m going to keep this post short as I hope that it’ll be the first of several food related posts… I really need to learn how to better use my camera, so I can hopefully capture and write about things other than food…

Until the next food adventure, stay healthy, happy and full!

-Getting2KnowL

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