So what kind of cake does Governor Linda Lingle have for her birthday?
I recently had a chance to attend the Governor’s “birthday bash” with my parents. They were there to “party” and I…well, I just wanted to know what kind of food would be served! Held in the Sheraton ballrom, the party was done stand up pupu style. Though satisfying, the food was far from exceptional – it would be unfair to come with high food standards considering the massive amounts of hungry people that needed to eat within the two-hour time frame. (And I think people were more interested in politics than food, gasp!) It was standard hotel fare from turkey carvings (with taro rolls, of course) to a pasta station with options of tomato, pesto cream and clam sauce. There was also a table with local Chinese food, think chicken cake noodles and spring rolls and barbeque chicken and pork sticks.
The dessert station offered choices of tiramisu, guava and haupia cakes. All you local people know what the guava and haupia taste like as nearly every bakery in Hawaii offer their own version of these island cakes. I had a piece of all three (blame it on my high dessert tolerance) and found the haupia to be just a white cake layered with flaked coconut whipped cream, where was the soft haupia like custard? The guava was too sweet for me, but it has been so long since I’ve tasted guava anything, I ate my rosy pink slice laced with the sweet tang of guava curd with much gusto. The best of the trio was the tiramisu cake – coffee soaked slices of soft, spongy chocolate cake layered with a light mocha cream. Not a traditional tiramisu, but certainly good!
I was all content and quite full – or so I thought. When Govenor Lingle gave a thank you speech later on during the party the kitchen staff rolled out a cart bearing a huuuuuge chocolate cake. Plenty of candles included! You’ve all had this cake – the standard chocolate with chocolate fudge and a really sugary frosting. Already knowing that it wouldn’t taste that great, I probably shouldn’t have had a piece (dentist nodding her head in disapproval). But oh well, it was a birthday party and what kind of guest refuses a slice of birthday cake? As expected, sugary cake with even sugary-er frosting. I was happy nonetheless, don’t come too high food expectations and you won’t be let down. The party was fun and I had an opportunity to meet many people, though I probably scared more away by taking pictures of the food! My mom sighs in disapproval, “people are pushing each other to get a pictures with the Governor and you want is pictures of CAKE?” Lol. Oh mom!
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
The post How To Store Tea: Tips To Keep Tea Fresh For Years appeared first on T Ching.
Online Dating Scams Are Setting You Back Lovesick Aussies Much More Than $25 Million A Year In the film ‘Moulin Rouge’, Ewan McGregor’s character corrected when he pointed out ‘affection is a numerous great trait’. What various other explanation can there be for the amount of folks around the world that continue to flock to [...]
If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.