Serious Eats - seriouseats.com

Making your own almond milk is easy - I do it every morning. The night before, put one cup of almonds in a bowl of water to soak. This rinses out enzymes that inhibit digestion and softens the nuts so that you get a creamier milk.

In the morning, (or eight hours later), rinse the soak water down the drain and add 2 cups of fresh filtered water to the nuts in the blender. You can add soaked dates, maple syrup or honey to taste, as well as a pinch of salt. I prefer mine plain, no salt or sweeteners. Then blend until creamy and strain through a nylon or muslin nut milk bag, also called a sprout bag, and available at your local health food store - or use a nylon paint strainer bag from the hardware store. They are more fragile though.

Et voila! It will keep about two days in the fridge only, so I never make more than 2 days worth at a time. Enjoy!

American macaroons with coconut and French macarons with almond are two entirely different confections. Even marketing wonks get it wrong... and that's why the confusion. Once you've had a macaron, instead of a macaroon, you'll understand the difference.

Chardonnay, hooray!
Too much oak makes me croak, but
A bit makes my day!

This is the kind of thing that makes NYC great. How did they think of this? It's so random and yet looks like the perfect peice of toast for tea, as you said.

Oh, we get it all right. Beyond *offal* mystery meat likely to be literally swept off the factory floor, (is there anyone who hasn't yet seen that USDA video on slaughterhouses?) forced upon trusting islanders by the military industrial complex that took over their islands. Just because some company hired chemists to create an addicting concoction of flavors to mask highly questionable 'food' doesn't make it something you want to put in your body. That's what we 'get'.

Also, their food is more nutritious than American food, until recently anyway. Pickles are a staple, which aid proper digestion and last but not least, they don't have the culture of greed to the same degree that the average american buys into in terms of quantity. Supersize Me, anyone?

Roy's, of course.

If you'll be in Waimea, in the neighboring town of Hanapepe is the Hanapepe Cafe. You'll need reservations in advance of the day you go. It's a humble place and very simple, and quite good. Go on the night of the Hanapepe Art Walk. Also, for fancy beachfront dining, in nearby Poipu, the Beach House is very good.

On the north shore, Postcards was my favorite. The Mixed Plate is the local dive for great local food, very cheap. And the health food store there has a good deli window for sandwiches.

For a fun, 'new age' experience, go to The Blossoming Lotus in Kapa'a.

That's what I've read too, that more ice cream is sold (in the US) in winter by far than in summer. Funny...

It is a waste of energy if you do it everyday, but in the exploration of creativity it is, basically, tuition costs. The child in all of us must be free to create without constraints. Who knows what discovery will come of taking a 'wasteful' ride out into the unknown? It's not like everyone is going to begin making a single breakfast egg for each day by turning on their oven at night before they go to bed. Think, Garyo, think! Just be realistic instead of so afraid and you'll be fine.

Looks just like a truffle.

The people I was house-sitting for while they went to Paris returned with the gift of a lovely box of macarons from Pierre Herme - my first taste ever - and I am delighted to say, they are truly worth all the brouhaha, sigh...so delicate and delicious that it is incredible.

Ripe Malaysian durian...mmm

I would hire a cutting edge vegetarian chef who made everything from organic and heirloom produce straight from the farmer's market and I would never let them go after a week. They'd be mine forevah, mwaah ha ha ha ha !!!!