I'm experimenting with Hawaiian/Polynesian food a bit, so Saturday night I made some kalbi ribs (not strictly Polynesian, I know, but popular in Hawaii) and a melange of taro, onions and plantains baked in pineapple juice, olive oil and ginger.  I was very happy with the results, and it all went excellently well with kimchee. :) We also had some frozen laulau from Uwajimaya.  It's one of my new favorite dishes, and I need to try making it from scratch.  It's pork and butterfish wrapped in taro leaves and steamed.  Extra good.  Sunday morning saw a good Hawaiian breakfast of linguica, rice and fried eggs (scrambled for the girl). 

Sunday dinner was my new favorite burger recipe, half beef, half pork, seasoned with pepper and alder smoked salt from Whole Foods.  The smoked salt makes all the difference.  Served up with authentic kosher pickles, and some locally made barbeque sauce we scored at the farmer's market.  Good eating.  And the local snap peas are coming in, also a welcome addition.  Yay produce!