I have decided "Da*n the torpedoes, Four bells, Captain Drayton, go ahead. Jouett, full speed."! or more commonly known as da*n the torpedoes full speed ahead! with my son's very limited meal repertoire. We had Chicken Kiev, and he liked it. He said he might choose it again, but he would change the spices. It was a really low key butter with only parsley, chives and lemon. Maybe he wanted chilis and red pepper flakes? Might not be too bad to spice it up some. I'm thinking pork tenderloin with bourbon cream sauce tonight. That'd really push him. He says he doesn't like gravy or sauces. How can anyone live in the South and not eat gravy? I'm so ashamed (not really)!

Really hit the spot. I've been thinking about those salmon cakes for a week.To make a basic Hawaiian macaroni salad, you don’t need a recipe; just follow these guidelines: The pasta: Cook 1 pound elbow macaroni (for really local style, cook until soft and fat, but you can go al dente if you prefer). The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi). The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more. The add-ins: Carrots, watercress, celery, hard-boiled eggs, pickle relish (try some frozen, thawed peas) whatever suits you. The finale: Salt and pepper, to taste. Stir well; refrigerate. * I don't use pickle relish. I add some grated carrots, dill pickle (diced fine) some grated cheddar cheese and sliced black olives.

Today is my and hubby's 36th Wedding Anniversary. We ordered takeout from one of the local town diners.. I had the blueberry pancakes with a cup of tea, and hubby got the French toast, eggs and bacon.. Sometimes we just love having good ole breakfast food for dinner..

Salmon patties, made with canned salmon, a little minced onion and green pepper, and dusted with corn meal before browning in ghee....we like them a bit crunchy on the edges. Made a quinoa salad this morning with all kinds of fresh, raw veggies including a bit of seeded jalapeno for some nice heat. It's been marinating in a light vinaigrette all day. I'm going to slice a juicy tomato from the garden just before we eat and serve everything with a bowl of tzatziki with fresh dill on the side.