Today is kind of a sad day. One of my best friends lost their mom, unexpectedly. Two weeks ago she was giving me the greatest figs from their backyard and we were chatting about medical insurance of all things. I will miss her. But what is really hard, is to know that my friend is in so much pain…and that I can’t really do anything about it. Sure, I’ll go on being a friend, but ultimately I am powerless over his grief. Sorry to be such a bummer.
In more cheery news, here’s some Hawaiian Potato Salad:
Hawaiian Potato Salad
Dressing Ingredients:
1 c Vegenaise (I like the reduced fat version)
1 tbsp white wine vinegar
1 tbsp Maui Mustard ( I recommend this one or this one. If you can’t get either, use some stoneground mustard w/ a dash of agave or brown rice syrup)
1 tbsp chopped scallions or chives
salt & pepper to taste
For the rest of the salad:
Use 2 to 2.5 lbs of: Molokai sweet potato, ulu (breadfruit), and taro. Remove the ulu from its outer skin. Likewise, peel your taro too. Make sure to wear gloves or cover your hands with a plastic bag while working with taro. It has a tendency to irritate bare hands, mine included. It’s fine once cooked. Depending on your taste, peel or son’t peel your sweet potato. Cube root veggies/ulu into small pieces. Bring a pot of lightly salted water to a boil. Boil veggies until fork tender, about 15-20 minutes and drain them. Wait for the veg to cool and whisk together the dressing. Once the root veggies & ulu are cool, toss with the dressing. Refrigerate for a few hours before serving.
