When I decided to move from San Francisco, the two places I narrowed it down to were Honolulu or Paris. The beauty of living in Hawaii is…well, the beauty of Hawaii. Lots of warm beaches and surfing, alarmingly-fresh sushi, tropical fruits galore in your backyard, and an accumulation of frequent-flyer miles from trips to the mainland.
Paris, on the one hand, was France.
So I moved to France.
Here I am, going about my everyday life: in line at the boulangerie waiting for my baguette, negotiating with the fromager for the most interesting cheese of the season, and sitting in cafés all afternoon reading Kant and Kafka.
So this year I won a blog award, and was thrilled that my prize was being donated by ‘Ono Kine Grindz from Honolulu. The prize turned out to be two oversized, heavy cookbooks on Hawaiian cuisine. So instead of the books (one of which I had), Reid offered to send me a selection of tasty Hawaiian products instead.
“Awesome”, I thought, “I can’t wait.”
But wait I did.
And wait some more, did I.
Then then I waited some more.
I know it’s kinda rude to ask, but I finally shot him an email asking him if he had indeed sent it, which he had way back when.
Now I don’t know if it’s La Poste or the US Post, but living in the US I always received packages, most arriving relatively quickly. But in just a few short years in Paris, the arrival rate for packages is hovering at about 26.4%. I mean, where are they going? Are they sitting in some warehouse? Are they being pilfered or stolen? Do packages just simply vanish?
(Note: If any French people have anti-US Postal service stories, post the link to your blog entry in the comments section. Similarly, if anyone works for La Poste and would like to anonymously give some clues as to the whereabouts of my other packages…no questions will be asked. And I promise never to write anymore about lost or stolen packages.)
So even though I didn’t move to the island of Honolulu, I realize that I’m living on an island right here. One that is impenetrable when it comes to deliveries.
Anyhow…so my second package from Reid managed to arrive this week, and I was so happy when I unwrapped all the fabulous things:
Loose-leaf Pacific Place Tea, which I am busy brewing. This dark, long-leaf tea is beautiful, scattered with colorful little petals of marigold and cornflowers, with tropical fruit aromas as well. I hope it’s not sacrilegious, but I’m brewing up some iced tea with it.
A sack of real Kona Coffee! Most of the time if you go to Hawaii you’ll get served something called ‘Kona’ coffee, but if you look at the percentage of real Kona coffee in it, you’ll find it’s blended and the actual amount of Kona beans in it is around 10% (my delivery rate is better than that!) I was at Peet’s coffee once and was served true, 100% Kona coffee. And it was amazing and well worth the lofty price tag.
And mine was a gift!
I screwed open the jar of Kiawe White Honey and stuck my finger in the blank-colored, crystallized honey. Boy, was that good! This very rich organic honey is made from the flowers of the kiawe tree which grows from the volcanic soil of Mauna Kea.
Poha Berry Jam. Poha berries are related to what are called physalis in France and Cape Gooseberries (or Ground Cherries) in America. Poha Berries resemble tomatillos with their papery leaves hiding the dull-orange fruit inside. At the market recently, a Frenchwoman told me they were called, “les feuilles d’amour”, the leaves of love, in French.
I remember reading about Lilikoi Curd from Planted by the river from Heidi. I adore anything with passion fruit in it, one of my favorite fruits ever. This jar of curd has li hing mui, dried salted plums added. I’m thinking of making Heidi’s Lilikoi Passion Fruit Curd Cake but I fear I’m going to eat it all for breakfast instead. (In fact, I’m certain I will.)
Being a baker, I am avidly interested in vanilla and always looking for unusual pods to sniff and bake with. Vanilla beans are the most labor-intensive crop in the world, hence their price and scarcity. In 1998, Hawaiian Vanilla began planting vanilla orchids in Hilo, and now they sell vanilla beans and extracts, all cultivated and made in Hawaii. When I pulled the pod out of the glass tube and gave it a sniff, it was sweet and fragrant, one of the best-smelling vanilla beans I’ve had. I’m going to use it to make some Vanilla Ice Cream, plain and simple.
Mahalo to Reid at ‘Ono Kine Grindz. Go visit his site.