I loves you.

I have something to say.

You're beautiful. You're smart. You're sassy. You're chic. You're special. You're wonderful. You're someone to be admired.

Now I have something else to say. Something I learned back when I only had 13 years under my bra. When someone gives you a compliment, say thank you.

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Don't think to yourself, "She's only saying that because I look fat and she wants to make me feel better."

Can you do me a favor and allow yourself, for one moment, to believe that the compliment was given because it was true? Yes, they said it because they wanted to make you feel better. Not because you look fat, or ugly, or run-down. Because they like you, or something about you.

When someone gives you a compliment, say thank you.

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Own that compliment.

Be someone who breaks down and reshapes the very concept of beauty.

Be someone fearless. Law school and a mere 26 miles doesn't stand in her way.

Be someone fierce. This girl's got it goin' on, and she knows it. 

Be someone happy. This blogger is nothing but sunshine.

Be someone grateful. She once said gratitude is our best and only defense against the worst in this world.

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But most of all, be someone that loves herself; someone that says thank you to a compliment.

My favorite photo featured on Anonymous was a Woman

Hop on over to Anonymous was a Woman (love that name for a blog) today to see my little write up about my favorite photograph. "My favorite photo" is an ongoing series on Sarah's blog that I just love. She also takes wonderful photographs herself and writes ever-engaging blog content. Please do check out her blog!

Photo from anonymous was a woman

Kona Coffee and Art Stroll

Did you know Kona, Hawaii produces some of the world's best coffee? It's a true fact.

This is lucky for those of us who a) love coffee and 2) live in or get to visit Kona. November is an especially great time to be here, as we get to enjoy the spoils of the Kona Coffee Cultural Festival.

This weekend I strolled through the town of Holualoa (where I also teach elementary school *shout out*) tasting some fine coffees, enjoying works by local artists, and searching for some good eats.

One of my greatest accomplishments in life has been converting my husband from orange juice to coffee drinker. I just couldn't let him miss out on the soothing, delicious treat that is coffee in the morning.

Not only is the coffee here spectacular, but the coffee culture is interesting as well. Coffee history runs deep around here, witnessed by the generations of Hawaiian, Chinese, Japanese, and Filipino families who have lovingly massaged and extracted "Kona gold" from the land.

Coffee country is lined with well-loved "coffee shacks," coffee cherry weighing stations, workers walking home in muddy boots, and when the time is right, coffee blossoms create Kona "snow." It's a dreamy atmosphere, but don't fooled, picking coffee is brutal. It's a determined people who have labored to make these farms sing.

Beans, Beans the Magical Fruit

Wait, are beans really a fruit? Or does it just rhyme with toot?

Someone help me out here.

In other news, we went to a bbq this week and wanted to bring a side dish to share. I looked in the cupboards, I looked in the fridge and whammy! This magic bean salad was born. It screams healthy living, so you should eat a lot of it and enjoy your healthy warming glow.

Magic Bean Salad
serves 10ish

Dressing:
1 TBL finely minced yellow onion
2 garlic cloves, minces
1 tsp dijon mustard
1 tsp cumin
1 tsp chili powder (I used chili pallisa molido, a mild one)
1 tsp honey or agave
juice from 1 lime
salt & pepper
1/3 cup olive oil

Salad:
3 cans of beans (I used 1 each: pinto, black, garbanzo)
1 tomato, diced
1/4 cup yellow onion, chopped
1 jalapeno pepper, chopped, seeds and membrane removed
1 avocado, cut into bite sized chunks
1/4 cup green onion, sliced
1/4 cup cilantro

In a large bowl whisk together the minced onion, garlic, mustard, cumin, chili powder, honey, lime, and salt & pepper. Slowly add the olive oil, whisking to incorporate.

Add the beans, tomato, onion, and pepper to the bowl and mix well to coat all with dressing. Add green onion and avocado and mix gently so as not to mush up the avocado. Top with cilantro.

You may want to make this a couple hours ahead of time to allow the beans to really soak up the flavors of the dressing. Or not. Whatever.

P.S. This salad would be great as a taco filling.

Enjoy!

Crock Pot Ratatouille

I've made ratatouille before but was honestly annoyed with how long it took to make something as simple as a veggie stew. Since eggplant has been coming out of my ears (or eggs?) lately, a ratatouille was in order.

How to make it less annoying you ask? Throw it in the crock pot and be done with it. Serve it over cornmeal mush because that's living. Or serve it over proper polenta if you prefer to be fancy. I just think something as humble as ratatouille ought to be served over an equally humble mush. Plus I am weirdly craving mush and white rice all the time now.

Do you want to know why? I'm deep in my first read of "To Kill a Mockingbird" and all things Southern sound amazing, plus my eyes see everything right now as Scout would see them. Do you get like that when you read a good book? Or maybe that's crazy talk. Still doesn't explain the white rice obsession, but just go with it.

Ready to make some veggies into a fancy French word? Do it.

Crock Pot Ratatouille
Inspired by A Year of Slow Cooking
Serves 4-8 (depends on if you serve as a main or side)

1 TBL olive oil
1 zucchini, cubed
3-4 eggplant, cubed
2 cans diced tomatoes with juices
1 large yellow onion, chopped
3 cloves garlic, minced
1 cup chopped fresh herbs (I used rosemary, thyme, oregano and basil)
salt & pepper

Chop all the veggies. Layer the ingredients in your crock pot in this order: onion, zucchini, eggplant, garlic, tomato, herbs. Do several layers like this, I ended up with 3 layers. Salt and pepper after each ingredient so it gets seasoned all the way through. Don't worry if you have to pack the crock pot super full because it will cook down.

No, I didn't forget the bell peppers, I'm just not a huge fan. Add some if you like.

Cook on low for 6-7 hours. Serve over cornmeal mush, polenta, or with some crusty bread. Enjoy!

Witches Brew aka Broccoli Potato Soup

Sometimes I happen by a recipe that brings out the little girl in me. Little Gwen would have loved a thick green soup concocted in a pot with a handle. She would have also loved mashed purple sweet potatoes and homemade butterfingers.

Halloween is definitely the holiday that brings out little Gwen the most. It was a relief to see her this week, as things have been, well, less than cheerful around here. I was totally not into Halloween this year. Thank God I'm a teacher because, once again, the children have saved me. Little Gwen just could not resist dressing up for school, in a chef costume.

Dustin liked the hat, too. Yes, I made it.

The festive atmosphere at school spiraled. When I got home we decorated the house, carved a pumpkin and whipped up some witches brew. Sadly, we did not have any trick-or-treaters, but we had fun getting in the spooky spirit.

Halloween is over but that doesn't mean your little self can't enjoy some roasted pumpkin seeds, a scary movie on a stormy night, peanut butter hot chocolate, or all of the above.

Here's to our inner children. Let 'em out.



Witches Brew (Broccoli Potato Soup) 
inspired by Food and Wine
serves at least 6

2 TBL butter
1 yellow onion, chopped
2 garlic cloves, chopped
1 lb broccoli, cut into bite sized pieces
4 boiling potatoes, peeled and cubed
6 cups water
salt & pepper
parmesan cheese

In a large soup pot, over medium heat, saute the onion until translucent. Add some salt and pepper.

Add the garlic, broccoli, potatoes, water and lots more salt and pepper. Bring to a boil, then bring down to a simmer for about 10-12 minutes or until your veggies are soft enough to squish with a fork.

You can throw it in a blender at this point for a smooth soup, but we opted to just smash the veggies until it was the consistency we wanted.

Add some parmesan, a good handful should do in, and stir, tasting to see if you need more seasoning.

Serve with more parmesan. So easy. Enjoy!

Lemon Thyme Bulgur Risotto with Asparagus

I need to tell you something. But you have to promise to not get mad. Ok here it is: my tomatoes are looking gorgeous and going nuts. I realize it is the end of October and those of you who can feel winter coming on may read this as a bit of braggadocio, but seriously the reason I have to tell you this is because I'm so proud of my garden and my exceptional tomatoes.

One thing you must know is that it is notoriously difficult to grow tomatoes in Hawaii. My theory is that it doesn't get quite hot or dry enough most times, leaving the plant susceptible to bugs and mildewy type funguses.

There are no mildewy type funguses on my tomatoes and the fruit itself is about the size of my fist, by far the biggest maters I've grown in my little plot.

I've also been scoring lately with big bunches of asparagus from the garden, plants I've babied and coddled for going on four years. They are finally repaying their mommy. So I said to myself, self, let's cook some risotto, shall we?

Lemon Thyme Bulgur Risotto with Asparagus
serves 4

1 TBL olive oil
1 TBL butter
1 yellow onion, thinly sliced
1 1/2 cups bulgur
4-6 cups water or veggie stock
salt & pepper
1 garlic clove, chopped
1 lb asparagus, cut into bite-sized pieces
juice and zest of 1 lemon
2 TBL fresh thyme, or 1 tsp dry
parmesan cheese

In a heavy pan, heat the olive oil and butter over medium-high heat. Add the onion and cook about 5 minutes.

Over a separate burner, warm the water or stock over medium-low heat.

Add the bulgar to the pan with the onion and toast for 2-3 minutes. Add some salt and pepper and the garlic, too. Begin slowly adding the the water/stock one soup ladle at a time, stirring occasionally. You will know to add more liquid when the bulgar has absorbed what you added before. You don't have to constantly stir, but you can't walk away from the stove either. The whole process takes 20-30 minutes and you may or may not use all the liquid.

You will know when the bulgur is done by it's creamy texture. Taste it, it will still have a very slight crunch, similar to oatmeal. What I'm trying to say is that it won't be completely soft, like rice. When the bulgur is done, add your asparagus and cook maybe 2 minutes, or until bright green. Now add your lemon juice, zest, and thyme and more salt & pepper to taste.

Top with fresh grated parmesan to serve. Enjoy!