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Friday, October 21, 2016

IT'S FRIDAY...AND I KEEP ON EATING

I was planning to pile on and elaborate on the woe's of Donald Trump, citing how he keeps putting both feet in his mouth as he stumps the country, including at the Catholic fundraiser last night...and how Hillary Clinton should best now go into hiding with the excuse that she is preparing for her victory speech on November 8, because her surrogates are doing a better job of promoting her:  just in Arizona this week:  Bernie Sanders in Flagstaff on Monday, Chelsea Clinton at Arizona State University on Wednesday and Michelle Obama at the Phoenix Convention Center on Thursday.  And even President Barack Obama yesterday in Florida got in a few licks to undercut Marco Rubio's senatorial hopes.  The Democrats' focus now is to win the Senate.

Worst of all for The Donald, he apparently this morning lost Sheldon Adelson, who had already given $25 million, and was expected to provide another $75 million.  He had already in August lost Charles Koch, and even the Republican National Party could well be on the verge of abandoning Trump.

However, this is Friday.  Let me wrap up my week with something a lot more appetizing, my assorted meals.  I start with my weekly Diamond Head setting of a rather unusual bento combination--corned beef and cabbage with shoyu pork:


Yes, that was my view from my carseat.  I yesterday caught The Bus (I now have a 2-Year Bus Pass) to the Chinatown Cultural Center, where I had my best dumpling lunch ever in Hawaii:


Here, just outside of Fook Lam, there is River Street culture and lifestyle:


Even my Blue-Bar Pigeon--and he was in a particularly macho mood-- came by for a greeting.  On the way to the restaurant, I stopped by the adjacent mini-mall to purchase a $1 can of 8.1% beer, for Fook Lam is a BYOB establishment:


As I was taking this above photo, I noticed this award:


They are a finalist this year for the Best Dim Sum in Hawaii.  I did not know that.  So I ordered my favorite, Shanghai Soup Dumplings, but added their Steamed Scallop and Spinach Dumpling:


You will note that small bottle of scotch.  I carefully open the dumpling at the top and pour in half a cc of White Label.


The scallop/spinach dumpling is better conformed for this scotch enhancement, as you don't need to tamper with the skin.  On the walk back to 15 Craigside (the exercise uphill is the primary reason why I came down to have lunch) a neighbor shop is Royal Kitchen, where I was tempted to buy an egg custard tart:


However, my Thursday night table of faculty members meets for an early dinner at 5PM.  Speaking of dining at 15C, recent guests of our Monday Night Table were Kathy and Kenji Sumida (former Air Force General, President of East-West Center, and leader of our Golf Safari to Napa every May):


That's Dexter, our mixmaster, who designs our drinks every week.  That night he produced an Air Force One, in honor of Kenji, plus a custard pie from Lee's Bakery.


Note that the color of cocktail is similar to that of Air Force One, the plane, and the drink served on the Obama White House in the Sky.

I have several meals/week on my lanai, and here are two breakfasts, the first a salmon belly, with tsukemono (which I make), eggs and rice:


The bottom features ham (with marrow) and eggs over rice, grilled onions, tsukemono and hamachi sashimi on shredded cabbage.  Note the abundance of vegetables.  For those concerned about my drinking took much alcohol, yes, those are sake and beer...for breakfast, but this is only a small volume of hot (the temperature contrast is the main reason) and I only take a couple of sips of Mickey's for the sparkle.  I like this beer because it comes with a screw cap and I might drink this bottle over several meals.  I do consume all the cold green tea.

I now eat a large breakfast on MWF because I tend to golf later that day.  I found that if I begin to walk an hour after I have a meal my blood pressure drops too low (as low as 80/50 when my pulse rate goes up to 125) by the 4t-6th hole.    I long wondered why I got dizzy when I picked up my ball on the 6th hole.  Interestingly enough, I learned that others too, who I happen to golf with, have this same problem, except that they didn't know why.  Now they do.  Thus, no more Rainbow Drive in and Zippy's.  By having only an apple and some nuts for lunch while I walk 18 holes, my blood pressure now is largely maintained in the 110/60 range on the course even if the pulse rate jumps to 130.  

By the end of the round, when I get hungry, the blood pressure rises to 130/75.  Then when I come home, take a bath and have a drink, the vital statistics are 110/60 and 75.  My rest pulse rate is between 55 and 60.  When I wake up in the morning the numbers are 155/85 and 52 pulses/minute.  This is why people tend to get strokes and heart attacks in the early morning.  Keep in mind that the combination of needing to go to the bathroom, hunger and low pulse rate, plus the shock of waking up, significantly increases your blood pressure.

Tonight, I have on take-out a Hawaiian plate of lau lau, etc., plus I'll drop by Marukai and get a poke. Sunday, I'm off to Seoul.

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