No, this isn’t a quilt.
I’ve been teaching a beginning patchwork class at my local park and have had three enthusiastic students. With such a small group, we really got to know each other and it became more of a cultural exchange (two locals, one Costa Rican, and me, the gringo haole from Germany) and chat group. After our last class, my students wanted to take me to lunch. I said a pot luck was fine, and so I got a mini-luau!
The first photo is the fabulous flower arrangement (which I got to take home!) and a bowl of poi, the staple starch of the Hawaiian diet. The second photo is some of my favorite foods. In back is shoyu chicken. It’s chicken simmered in soy sauce (known here by it’s Japanese name, shoyu), ginger, wine, and a little sugar. The front two are poke (pronounced “po-kay”) which is fish, seasoning and often a little seaweed. Usually it is raw like the ahi (tuna) front and center, but in the case of the “tako” (octopus: again the japanese name) the meat has been cooked. These are tasty over rice or all by themselves. Sushi and sashimi lovers would have little problem with poke.
Student and park director Jason set us a table that looked like it belonged in a banquet hall or wedding reception. On the plate is more delicious and interesting food. Center top is famous kalua pork and cabbage. You can’t go wrong with this slow cooked (usually underground in a pit) pulled pork. Clockwise is pipikaula which tasted a lot like corned beef, or a wet beef jerky. It is perfect for dipping in the poi. Lomi salmon comes next. If you like salsa fresca or cevice, you’d like this chopped onion. tomato and salted salmon dish. Fresh and tasty! My lunch companions mixed their lomi salmon into their poi, and while this greatly improves the poi, I personally think it does a disservice to the lomi salmon. Center front is shoyu chicken, and to the left is chicken long rice (chicken, broth and rice noodles). Lastly is the laulau. Frankly this dish scared me when I first heard about it. It is salt, pork, pork fat, and butterfish wrapped in taro leaves, then wrapped in ti leaves and steamed until tender. The combination just sounds wrong to me, but enough people told me they love it to make me curious. Actually, it’s quite edible. Teh leaves taste a lot like spinach, which is delicious with teh pork or fish. The pork and fish together is a little weird, but not nearly as odd as I expected, and it doesn’t taste fatty at all — just moist, and quite salty.
And teh real finale: the quilts. Amber didn’t bring hers, but Julia and Jason did. They need some more quilting and then binding, but they are well on their way. Now I have to come up with some new projects so that they will take more classes with me. I’m thinking Mod Log Cabin table runners and half square triangle pillows from old Aloha Shirts…