King of the Island

A speckled rooster crowed as he strutted around the beach chairs with head held high acting as though he were “King of the Island” and we were all expected to clap our hands in applause at being in the mere presence of him. Slowly and methodically a hunchback wiry old man with a weather-beaten brow sauntered toward the cedar shelter, his gait slow, wearing nautical swim trunks. A full-face snorkeling mask was dangling loosely around his neck. Each step reminded him of how he had taken his vitality and physical strength for granted only a few years ago. The crashing waves of high tide seemed more of a challenge this morning than he initially thought. 

Kaua’i.  First Impressions.

Cooling sea breezes, palm trees swaying, a sandy shoreline under a cerulean blue sky. A bikini-clad toddler with a pixie cut races across the beach in hot pursuit of a red-combed rooster while Nana follows close behind recording the adventure on her cell phone.

Auld Lang Syne 

“Should auld acquaintance be forgot,

And never brought to mind? 

Should auld acquaintance be forgot,

And days o’ lang syne!”

~ Robert Burns
Happy New Year to You and Yours

From Gail at Snapshotsincursive 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Party Pork Carnitas! Have a celebration in your mouth by taking an ordinary pork roast and turn it into a new party favorite. This is where Paleo meets Gluten-Free for an extraordinary taste explosion. The secret is in the seasoning. 
PARTY PORK CARNITAS 
Ingredients:

4 pound pork roast

1 teaspoon seasoned salt 

1/2 teaspoon black pepper

1/2 teaspoon garlic powder 

1 tablespoon cumin powder

1 teaspoon Italian seasoning

1 tablespoon liquid smoke

1/2 cup apple cider vinegar 

1 1/2 cups light beer

1 10-ounce can of diced tomatoes and green chilies

1 tablespoon oil

Corn tortilla chips
Instructions:

Preheat oven to 275°. Rinse pork roast. Rub with seasoned salt, pepper, garlic powder, cumin powder, and Italian seasonings. Place in a covered roaster. Add apple cider vinegar, liquid smoke, and beer. Bake for 5 hours. Then add the diced tomatoes and green chilies. The liquid will reduce and keep the pork juicy. Bake covered 2 hours longer. The meat will be tender and shred very easily. Heat the oil in a large skillet on high heat. Add a layer of shredded pork. Press down to cook until brown and crusty. Reduce heat and sprinkle cheddar cheese over top. Transfer to a shallow dish. Serve with warmed tortilla corn chips. 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Dried Beef Pretzel Dip! Try a new creamy variation of the traditional chipped beef cheeseball. In lieu of the cream cheese, substitute Greek yogurt instead. Make it super lo-cal by serving it with fresh veggies and whole-grain crackers. The blend of parsley and dill give it an irresistible twist only lighter! 
DRIED BEEF PRETZEL DIP
Ingredients:

16 ounces of Greek yogurt 

16 ounces of light mayonnaise 

1 teaspoon seasoned salt

2 teaspoons dill weed

2 teaspoons parsley flakes 

1/2 teaspoon onion powder 

2 2.5-ounce packages lean smoked chopped beef, cut-up
Instructions:

In a medium size mixing bowl, combine yogurt and mayonnaise. Blend until smooth. Add seasoned salt, dill weed, parsley flakes, and onion powder. Stir until combined. Fold in cut-up smoked beef pieces. Refrigerate one hour before serving. Easy peasy. 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Cinnamon Glazed Pears! Presenting a dessert as sweet as honey and as satisfying as a piece of pie. Make one for yourself or enough for a crowd. The aroma alone will make your house smell amazing! Split pears are the perfect size for filling with a scoop of vanilla bean ice cream or a dollop of decadent whipped cream. After dinner cordials are also a nice compliment. 
CINNAMON GLAZED PEARS
Ingredients:

3 slightly firm pears; peeled, halved, and cored

6 tablespoons sweet dessert wine

3 tablespoons vanilla extract

3 tablespoons honey

3 tablespoons butter, unsalted

Cinnamon to taste
Instructions:

Preheat oven to 375°. Arrange pear halves in a small baking dish, cut side up. Sprinkle cinnamon, then vanilla over pears. Dot each pear with butter. Drizzle honey over each pear half. Pour in the sweet wine. Roast for 40 minutes. Using oven mitts, carefully remove the dish from the oven. Tilt the dish so the juices pool in one corner. Take a spoon and baste the pears. Turn each pear over and return to the oven to roast 20 minutes longer or until a paring knife inserts easily. Baste occasionally for a caramelized finish. The sauce will thicken slightly. Serve warm.