Wednesday, May 18, 2005

Hawaiian Breakfast

Okay, I' m on the Big Island right now Kona side. We're staying in a bungalow with family and friends. I'm trying desperately to figure out a way to move here. Should I start a breakfast place? Though I know anything we do would be an uphill battle. So there's a live volcano here... who cares. I feel like living in the US right now is like living on a live volcano, though the virgins and saintly ones are all so polluted throwing them in might alleviate our annoyance and grief but then send the fire goddess spewing brimstone. Even before her deflowering Brittany might give the Goddess the trots. Might as well throw in a bunch of Texas Republicans, but probably would be better to feed her pallets of Hormel chili from Costco.

Wednessday Kona Breakfast Menu
Fried Spam
Scrambled Eggs
Pineapple Juice
Kona Coffee
Freshly cut Papaya with lime juice, sweetened with cane sugar
Hawaiian French Toast with Lilikoi Syrup and Macadamia Nuts

Hawaiian French Toast (for 2)
Four slices of Hawaiian Bread, use the rectangular loaf
2 large eggs
1 1/2 tsp dark rum
2 1/2 tbsp sugar
3/4 c. whole milk

Lightly toast the bread. Beat the eggs and milk, add the sugar and rum. Pour the custard in a deep plate and soak each piece of bread on each side. Fry in a griddle over medium high heat until browned and custard is cooked. Serve with freshly cut tropical fruit, syrup and macadamia nuts.


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