cook

There have been times over the last few years when I have flirted with the notion of  becoming a chef. Before I went to grad school to obtain my MFA, I thought I might instead check out culinary school, but thought if I made a career out of such a thing, I might not enjoy it anymore. Still, I am food obsessed and believe the things you stuff in your face make you who you are (Jean Anthelme Brillat-Savarin said it first). Cooking makes me a tad more wholesome and tuned into the fruits of the earth. It keeps my hands dirty and informs me of history and other cultures. I don't follow recipes, I use what is available and seasonal to wherever I am at the moment to determine the meal. Call it spirit cooking. And here, on the big island of Hawaii where fruit, vegetables, coffee and fish are abound, my spirit has been undergoing a gastronomical smorgasbord: Marinated (garlic, soy, lemon, lime, pepper and star fruit) seared (rare rare rare) ahi tuna with toasted coconut brown fried rice with mango, papaya, shallots, basil and chives 

Seared mahi mahi tacos with Hawaiian curried beans, avocado, red cabbage, lime and cilantro

Butter fish poached in white wine, basil, tomatoes, cumin, garlic, shallots, and lemon served with brown rice pilaf and local greens salad. 

I suppose it's about time I begin to compile material for a travel-cookbook. Next stop - Indonesia.