South Kona

Our first day in South Kona we visited Pebble Beach, its black sand making the water and sky so much more blue, with frothy surf foaming as it broke on the beach. So calming to feel the pulse of the ocean and a gentle breeze.

Hawaiian Islands are younger than earth's continents and haven't been populated long, but have such fascinating stories.

Pu'uhonua O Honaunau National Historical Park has preserved a great wall Hawaiians built from lava rock 400 years ago to protect their sacred space, with wooden totems honouring the gods; and fishponds to feed the king and kahunas.

In Kealakekua Bay State Historic Park we stood beside the remnants of a Hawaiian village and looked over to a monument honouring Captain Cook; in this place worlds collided with the arrival of Captain Cook in 1779.

The place we're staying has a sunset view of the ocean and a morning space for yoga and meditation.

During the day we can watch birds and butterflies, at night we are wakened by roosters crowing and coqui frog contests. Cute little geckos hang out on the lanai and in the shower. Not so cute is the scat the rodents leave. The first morning half a papaya was gone from the fruit bowl, so now everything gets stored in the fridge.

Papaya, passion fruit, mango and banana trees grow on the property. This morning we enjoyed fresh passion fruit grown outside our door for breakfast.

New Job New Year

The first day back to work in the new year, I started a secondment working on interministerial business.

My new colleagues are supportive and friendly, and I’m using skills I enjoy (writing, connecting, planning, organizing, and strategizing). The work location is great, and my office is comfortable and bright. I hung a photo mobile from the ceiling with pictures of sailing, and it moves softly overhead, so when I feel stressed I can take a moment to pause and imagine myself on the water.

Transitions are always demanding, but this one especially so. The first three weeks included a quarterly executive and regional meeting with travel to Kingston; a regional election to coordinate; and a major conference to organize. All the while doing the administrative work of setting up generic mailboxes, transferring communications devices, getting trained in new software, etc. etc. etc.

I'd previously booked my three week vacation to Hawaii, so I was working doubly hard to finish up work and also make sure everything was in order for the trip. The day before the plane would leave to Hawaii, we'd be holding the big conference.

The theme was public sector renewal and leadership engagement. In addition to the in-person attendees, we worked with a team to webcast the event to another 90 locations and record it for digital archives. Since returning to the public service I’ve attended many inspiring events in the Ontario room, an impressive space reserved for larger groups of two hundred, and that's where our event would be held. On the way out we did a quick poll to take the pulse of attendees, and the responses confirmed people were leaving feeling inspired.  

The night before, it was a great feeling to look around the room and realize I'd played a major role in getting things ready. When the event was over, I definitely felt lighter walking out the door.

After the first whirlwind 3 weeks, I’m now off on a whirlwind three week vacation to that I booked months before.

Aloha!

Full Wolf Moon - Jan 2017

The moon woke me up this morning at 5 a.m., it was blazing bright through the skylight. I watched it for at least 20 minutes through the bare branches of the trees. Clouds came and went and the light muted or popped, dancing against the tree silhouettes.

My mind has been racing lately, what with starting a new job and getting up to speed and entering at a very busy time, with long days and longer to do lists. When I was first awakened I closed my eyes tighter and tried to get back to sleep, but then thought, why not take advantage of this stillness and just drink in the moment. Following the advice of the poet Roethke, I wake to sleep, but take my waking slow...

The moon is officially full this morning at 6:43 am.

Friday night

Yesterday I left work and dropped by both the ROM and AGO before heading over to the Rex for a set, and then enjoyed a cocktail at Note Bene.

What a great way to end the first work week of the year.

I was determined take in some more colour therapy before Chihuly left town, so after work bussed down the street to the museum. This was my fourth visit to the Persian Ceiling, where I took advantage of the beanbags on the floor to lie down and look up for a full twenty minutes, trying to absorb the brilliant hues.

Persian Ceiling

I had a half hour to kill before meeting up with friends at the Rex, so decided to drop into the AGO for a quick peek at the Mystical Landscapes. My 6th time to this exhibit. Each time, I I gaze at the Van Gogh's and Carr's and Jansonn's and find that something new catches my eye, and I wonder how I could possibly have missed it before.

Then on to the Rex Hotel. When I walked in to the crowded room there were no seats anywhere, but there were some friendly faces from BPYC at a table right next to the door. Ross and Cheryl pointed me to Rob standing by the bar. Our timing was perfect as the set was just ending, so we ended up snagging the entire table, right at the front. Our party of 6 was able to join Ross and Cheryl for the best seats in the house!

The band was the Jive Bombers: 6 horns up front with bass, drums and piano behind, accompanied by a female singer with a big, growly voice. Great tunes.

Liz, Darcy, Barb, Colin, Rob and I then went next door to Note Bene. Aviator gin made a nice martini, with hints of lavender and cardamon. Perfect way to end the night.

I love Toronto!

Happy New Year!

Foodie fest on New Year's Eve! This time, with a seafood theme.

Maureen, Dick, Rob and I went to Caroline's and Jim's. Their extensive reno complete, with the house built around a dream kitchen.

Maureen offered crab cakes with a sweet remoulade and I poached pears with saffron syrup, but otherwise it was Caroline's culinary skills that orchestrated the feast.

• Crab Cakes with Sweet Remoulade 
• Beausoleils Oyster from Miramichi Bay, New Brunswick, drizzled with Old Pultney whisky 
• Appetizer of Scallop Mousseline with Lemon Caper Sauce
• Salad of beets, blood orange, fennel and pea shoots
• Main of Lobster with Warm Aioli Sauce, paired with champagne
• Poached Pears with saffron syrup and Palmier cookies

Each course beautifully arranged, and a variety of textures and tastes. We enjoyed more than four hours at the table, one course flowing into the next.

The crab cakes, crunchy on the outside and smooth inside. 

Beausoleils, small oysters packed with flavour, with the Old Pultney single malt drizzled on the oyster to intensify the taste and mouthfeel. 

Scallop mousseline melted in our mouths and revealed layers of flavour. Not something you want to eat too quickly, but savour with each spoonful.

The main course was definitely the main event. Everyone helped remove the lobsters from their temporary cardboard homes and then Jimmy cooked them outside in a large boiling pot that billowed steam into the darkness. The elegant table was covered in newspaper so we could dig in at our individual places settings. It was unbelievably satisfying to crack the shells away to get at the tasty bits inside. Our savage behaviour and occasional grunts a contrast to the crystal so delicately sparkling with champagne bubbles. 

The pears poached for more than 2 hours with saffron, vanilla bean and cardamon while the courses progressed. The warm soft texture contrasted with the cool yoghurt and crunchy palmiers. Pomegranate seeds brought colour to the plate.

Before we knew it, midnight was chiming. We chose the song Hallelujah to sing in the new year. So much fun we had to do it more than once, so started with Leonard and finished with kay D. 

This was our 18th get together! More to come...

March 2016, Spanish Tapas

December 31, 2015, Chinese for New Years

November 2015, Aloha

April 2015, Foodie Fete

March 2014, Foodie Feast High in the Sky

February 2014, Viva Vino Italiano

Dec 31 2013, Tis the Season

June 2013, Salad Days, Summer Solstice

April 2013 Oo la la

February 2013, Indian Feast

November 2013, Comfort Food

February 2012, Soiree Quebecoise

New Year's 2012, Bonne Anne Soiree

November 2011, Italian

March 2011, Irish in the Sky

Jan 2011, Maple Leaf Forever

November 2010, Spanish cheeses