Dispatches from July 4th
9 AM: Breakfast at Ken’s Pancake House. This long-time favorite restaurant is open 24 hours a day, serving not only diner classics, but also Hawaiian specialties – oxtail stew, spam and eggs, loco moco, and so on. Even plain pancakes get an island flair from their special syrups: lilikoi (passion fruit), guava, and coconut!
Mom and I split these onolicious coconut-banana-chocolate chip pancakes
Noon: Running errands.
3 PM: Making salad. I top, tail, and scrub two bunches of beets, then put them in a baking dish with about an inch of water. Cover with foil and bake at 500 for about 30-40 minutes or until tender. Let cool, then peel (skins will slip off easily). Chop beets, then peel and chop two oranges and wash a bunch of arugula.
For the dressing, whisk 5 tbsp. extra-virgin olive oil, 3 tbsp. apple cider vinegar, the juice of one lemon, 1 clove of minced garlic, 2 tbsp. fresh thyme leaves, and salt and pepper. Toss everything in a big bowl and voila!
6 PM: Potluck time! HOMG there’s so much food. Green salad, my beet-orange salad, and two kinds of pan sushi. Marinated sea cucumber, bean sprout salad, bitter melon stuffed with pork, and miso fish with crispy onions. Steamed corn, grilled corn, braised pumpkin; shoyu pork shoulder, char siu pork ribs, teri beef, and garlic butter shrimp. Mac salad, purple yams, fresh watermelon, and blueberries. Watergate salad. Banana cream pie, apple pie, egg cake, layered jello cheesecake! And one of my aunties cutting bagels from the mainland into bite-size pieces, spreading with cream cheese, and chopsticking smoked salmon onto each. AMERICAAA!
9 PM: Boom.
“I’m the Statue of Liberty!”