The jam at Kaheka Don Q looks like this and is found on aisle 82. Thanks for the scoops, Honolulu Aunty!
You can click on the photo below to see it in action.
Kai is 6 weeks old and not quite ours yet, but we did get to spend a half day with him while we took him to the vet yesterday. We'll actually get to bring him home in a couple weeks when he's 8 weeks old. 🤗
Kai's dad's name is Yume. Yume's owners were influenced into getting a golden retriever by my blog posts about Kona. And now Yume's son will help to fill the void left by Kona's passing. Thank you so much R and S. ❤️
My feet are getting drier and drier. And I have calluses. Even on my toes. How is that possible when I don't even wear shoes?
I do moisturize every night. Imagine if I didn't.
BEER BRAISED BEEF SHANK
1 large beef shank 10-12 oz. or 2 small 4-6 oz.
garlic salt and freshly ground black pepper
flour, for dusting
2 TB olive oil, divided
1 small onion, stew chunks
1 stalk celery, stew chunks
1 small carrot, stew chunks
3 cloves garlic, crushed
1 heaping TB tomato paste
12 oz. dark beer
Water as needed
1 TB apple cider vinegar
1/2 tsp. dried rosemary
1 large bay leaf
1 TB butter
Lightly season shanks with garlic salt and pepper; dredge in flour. In a saucepot over medium high heat, brown shanks in 1 TB of olive oil. Remove. Add remaining oil into saucepot; sauté vegetables and garlic. Add tomato paste stirring to blend well.
Return shanks to saucepot. Add beer, vinegar, rosemary, bay leaf, salt and pepper. Add water as needed to cover shanks in liquid. Bring to a boil. Reduce heat. Cover; simmer 1½-2 hours, turning shanks every 30 minutes.
Transfer shanks to serving platter. Bring sauce mixture to a boil. Add butter and allow to reduce. Season to taste. Optional to process sauce with emersion blender until smooth. Spoon sauce over shanks.
Serves 2.