W is for WILDBERRIES ATOP ICE CREAM IS . . . well . . . the Berries #AtoZ

FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day:

an appealing food choice along with thoughts that spring to mind.

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Children love berries: especially ones they can pick straight from the vine, whether blue- or rasp- or huckle-berry. Sprinkle a few over a scoop of honest-to-real Wisconsin ice cream, and even old folks act like kids.

Growing up in the country meant harvesting wildberries during June and July. Raiding the relatives’ backyard gardens wasn’t frowned upon, once they'd grown weary of berry-filled jam, syrup, muffins, and pancakes. I did learn early not to mishandle berries or they'd stain my clothes. And  thorns on blackberry branches always made me think twice before helping myself to a quick snack.

When writing a story, I sometimes compare choosing my words to picking berries. Each choice is made judiciously. Like sprinkling only a smattering of berries atop a scoop of ice cream, one learns to be frugal with colorful words sprinkled into a story, making sure every word has purpose.

Words are there for the picking, but a mishandled word can stain your entire story.

Repetition is another prickly point to watch for in writing. When people hear the same words over and over, they become weary like they feel after too many helpings of raspberry muffins and blueberry pancakes. Sometimes words used to often begin to feel like thorns in the reader's side, and that could get an author into an even worse jam.

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U is for UDON NOODLES AND UGLI FRUIT #AtoZChallenge

FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day:

an appealing food choice along with thoughts that spring to mind.

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Udon Noodles Stir-fry



"What's the difference between Udon, Soba, and Rice noodles?" I wanted to know. After trying all three, it didn't take long to decide I didn't like long-rice noodles. To me, it was like eating rubbery cellophane and probably the reason I never order chicken long-rice.

Soba noodles are made of wheat flour and have square surfaces, odd for someone who grew up in the Great Lakes area eating plain ol' white-flour spaghetti. 

This brings me to Udon noodles, much closer in shape to spaghetti. But I prefer angel hair spaghetti,  and Udon noodles are "fat" in comparison. They're fine in a good stir-fry, though, using plenty of vegetables, soy sauce, and adding onion and ginger to taste.

Noodles come with their own personalities. Shell noodles, for instance, blend well in a cold tuna salad. Bohemian goulash needs fat egg noodles; chicken soup requires finely cut, homemade egg noodles. My mother, and her mother, always made chili with elbow macaroni noodles. I thought it an odd tradition to serve rice with chili. Now I often eat it with rice, or even polenta.

What is your favorite noodle dish?

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Ugli Fruit

It is no wonder people refer to the Ugli as an ugly fruit. Not nice, just understandable.

Grapefruit, Orange, Tangerine Fruit

The Ugli is a Jamaican form of the tangelo, which in turn is a cross between a grapefruit, an orange, and a tangerine. Why anyone felt a need to create a hybrid of these three fruits is beyond me. Especially when the result was, well, an Ugli fruit. I would much prefer to experience each of these fruits separately.

 

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L is for LOCO MOCO AT LILIHA BAKERY for #AtoZChallenge

FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day:

an appealing food choice along with thoughts that spring to mind.

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Let’s take a look at a meal that many have never experienced before. Loco Moco is a starchy carb-filled breakfast food popular in Hawaii. It's certainly not for everyone - but the visual is awesome. The basic Loco Moco consists of a solid clump of white rice covered with a hamburger patty along with a fried egg and topped with a puddle of brown gravy.

 

 

 

The Loco Moco is a culinary example of writing visually to give the reader a vivid image of the setting in your story. First, lay your foundation, a solid clump of white rice. Then spice it up with flavorful details like juicy hamburger and glistening egg yolks. Finally, bring out the wide angle lens - "topped with a puddle of brown gravy" -  so anyone reading the description immediately visualizes that oozing river of tangy flavor!

Simple contrasts are always best.

 

Next time you're in Hawaii, if you're feeling courageous, or just a little bit crazy, plan to order the Loco Moco at Liliha Bakery. 

#AlohaFriday!

 

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My protagonist, Pepper Bibeau is not much of a meat eater . . . so,
while Rick might join you in ordering the Loco Moco during their stay in Hawaii,

she would probably order a slice of pie!

 

 

Mystery and Murder in Paradise

The islands aren't all mai tais and rainbows!

WITH FIERY VENGENCE in trade and ebook at Amazon.com

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K is for KOREAN KIMCHI (KIM CHEE) #FoodForThought

FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day:

an appealing food choice along with thoughts that spring to mind.

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Let's get something straight, first. Although kim chee is a staple food in many Hawaiian homes, I have never eaten kim chee. I grew up eating cabbage in many forms, including baked with caraway seeds, sauerkraut with dumplings, beet salad,  and cole slaw. All delicious foods. But kim chee, in all its Hawaiian varieties, was not something I could bring myself to try . . . not once in 20+ years. 

 

At one time, kimchi recipes were jealously guarded by Korean families, the mother passing the recipe to the daughter with marriage prospects riding on the success of the flavor. Now, with commercial products on the market, this cabbage delight is readily available to everyone who finds pleasure in its unique blend of flavors.

 

Basic recipe for Napa cabbage Kimchi (kimchee):

1. 1 (2-pound) napa cabbage.
2. 1/2 cup kosher salt.
3. About 12 cups cold water, plus more as needed.
4. 8 ounces daikon radish, peeled and cut into 2-inch matchsticks.
5. 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
6. 1/3 cup Korean red pepper powder.
7. 1/4 cup fish sauce.

This spicy dish is the equivalent of Korean soul food.
(Photo: Foodio/Shutterstock)

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Kimchi is of Korean origin. The Korean population in Hawaii settled mainly in Honolulu. So kimchi is a popular food staple here. I know people who eat this for breakfast. The amount of red pepper used determines how hot the sauce is. You either love kimchi, or you don't eat it. I think the fish sauce makes the decision for you.

 

The Hawaii Korean Festival 2017 is tentatively set for August on the Frank F. Fasi Civic Grounds,  650 S King St Honolulu, HI. The purpose of the Korean Festival is to share, promote, and raise awareness of Korean culture in the community.

 

Korean Festival 2016 Honolulu
Photo courtesy of Hawaii Korean Chamber of Commerce for Hawaii.com

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D is for DAIKON April #IWSG and #AtoZChallenge

The Insecure Writer’s Support Group

 

Purpose: To share and encourage. Writers can express doubts and concerns without fear of appearing foolish or weak. Those who have been through the fire can offer assistance and guidance. It’s a safe haven for insecure writers of all kinds!

Posting: The first Wednesday of every month is officially Insecure Writer’s Support Group day. Post your thoughts on your own blog. Talk about your doubts and the fears you have conquered. Discuss your struggles and triumphs. Offer a word of encouragement for others who are struggling. Visit others in the group and connect with your fellow writer - aim for a dozen new people each time.

Be sure to link to this page and display the badge in your post.
http://www.alexjcavanaugh.com/p/the-insecure-writers-support-group.html

Let’s rock the neurotic writing world! Our Twitter is @TheIWSG and hashtag #IWSG

Ninja Alex J. Cavanaugh's awesome co-hosts for the April posting of the IWSG are Chris @ Madness of a Modern Writer, Madeline Mora-Summonte, Fundy Blue, and Chrys Fey

 

Anyone serious about marketing their published work is advised to join in the annual blogging #AtoZChallenge. In past years, I didn't use my participation as a marketing tool for my novels, so I have no statistics to share about results of publicity for my books during that time. My main objective had always been toward networking. But now I am more aware of the advantages and potential benefits of approaching the #AtoZChallenge in terms of marketing and publicity.

This year I will study the sites that employ marketing strategies so that next year I am better prepared to follow their lead. It will be interesting to watch how others approach these objectives with their posts. All in all, I see this as an expanded learning experience for 2017. (One caveat: my other blog site is applying this approach with an #AtoZ poetry theme. http://poetryfromthelanai.blogspot.com)

 

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FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day:

an appealing food choice along with thoughts that spring to mind.

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Daikon resembles a white carrot and tastes like a mild radish. Its benefits include antioxidants to lower both cholesterol and high blood pressure. It is rich in the minerals Potassium, Magnesium, Calcium and Iron. Unfortunately, the only time I eat daikon is when it is shredded and served as a garnish (tsuma) under sashimi. Sashimi I would eat anytime.

Sashimi (raw tuna) decorated with shredded daikon

Although some folks consider it unacceptable or prefer not to eat the tsuma, it is okay to eat the daikon that decorates the plate displaying the sashimi. Considering the price of the raw fish, and the relatively small servings offered, the garnish helps to satisfy the appetite after consuming the main course.

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#AtoZChallenge Theme Reveal for 2017 FOOD FOR THOUGHT

Compiling 30 blog posts for the 30 #AtoZChallenge days of April, 2017 takes stamina and a desire for serious goal-setting. Thanks to Arlee Bird and Alex J. Cavanaugh, I've been able to sustain my interest in maintaining a blog site over the years. The April boost gives me energy for the 12 months to follow.

The theme I chose for this year is "Food For Thought." This way I can mention food (a main pastime for me, not to eat but to think about!) and to work in a thought about writing when appropriate. As I eat very little meat, and never the red kind, my thoughts usually focus on fresh fruits, bean-based meals, and quick snacks. So posting in April will have the added challenge for me of choosing foods that generate interesting and thought-provoking topics. Whether I succeed or not, April will be fun-filled as I travel from blog to blog, enjoying the entertainment of every other blogger's theme choice.

 

I'll be relaxing in a corner of my lanai, with a refreshing drink,
as I compile my #AtoZ posts for April, 2017

Look forward to visiting your blog very soon, and often!

 

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