A week behind, but better late than never. We went on a hike at Waimano Ridge Trail in Pearl City, Hawaii. We went up to the picnic table and back, about a 5-mile round trip. This trail is lusher than others I’ve been on, as the walk is more through the forest than on the ridge of the mountain range.
The hike is known for the irrigation tunnels and ditches; they brought water from the wet side of the island to the farms on the west side. There are ten tunnels that you can walkthrough. I was a little leery about going through the tunnel. I imagined spiders and other crawly things falling on me. Too much Indiana Jones movies! Haha!
Trails were busy, and there were even campers near the picnic table. A Shama followed us for part of the trail, singing his songs and mimicking our whistles. Here’s a link for more information on the Shama. Wish I got picture but he was too fast for me.
The trail was packed with strawberry guava and mountain apple (also known as malay apple), all still green to pick. We may have to come back soon to harvest some fruit.
Here’s a gallery of the trail. Fun hike, get out early to be the heat and the crowds.
I love the colors of this pickles. The natural light in my kitchen always made my kitchen picture looks so beautiful. I got most of the veggies from my local farmers market. The recipe is from smittenkitchen.com and her beautiful pics inspired me to make it myself. This recipe is delicious and get in a salad.
But what should be my first bake from this book? I was inspired by what was in the refrigerator, cherries, and ricotta I’ve was saving for cannoli pound cake from Smitten Kitchen (one of my favorite pound cake recipe). It would be Ricotta Cherry Scones.
The only problem I was missing a few ingredients: superfine sugar, creme fraiche, and dried cherries. Once again, I’m winging it because I’m just too lazy to run out to the market. I decided to use regular sugar (I’m sure it would come out better with superfine, but with the limited space in the kitchen, regular sugar would work out fine). I happen to have sour cream, and that would be my replacement for creme fraiche. And I had a small amount of dried cherries but not enough. So I made up the rest with blueberries and golden raisins.
One great takeaway from this bake is pitting cherries with a stainless steel straw was quick and easy. Don’t spend your money on pitter. The straw worked out great.
As I measured out the wet ingredients, I had just a little bit left of ricotta and sour cream. I just dumped it in. I can’t stand waste or leaving just a little bit to go bad in the refrigerator. Well, I will end up adjusting the flour at the end to thicken up the batter.
Oh, I forgot. My mom told me to use the blueberries that we had hanging around.
With all this improvisation, I got a baker’s dozen instead of six. Haha. I was a little worried this would be a total fail because I went off so much. But in the end, these turn out delicious and light. I would add more zest next time. I think it would make it even better. I can see how an all cherry version would be so delicious. I used Joanne’s suggestions and froze half the recipes for another time. Definitely a make.