Robin and I have just arrived in Hilo, Hawai‘i, where we’ll
be for the next six months. The Hawaiian Islands are home to a host of wondrous
fruits and vegetables, but the winter veggies we get on the West
Coast—broccoli, cauliflower, Brussels sprouts, and th like—are all imported from
the Mainland and quite expensive here.
In anticipation of this forced change in eating habits, I
prepared a dinner last week before we left, with roasted Brussels sprouts as
the main star. Our friend Brian had kindly shared with us some eggs from his hens
Brittany and Aretha—whose yolks are a deep orange-yellow and have a rich flavor
to match—so I decided to top the sprouts with a couple of his eggs, in the
style of a salade Lyonnaise.
Moreover, I also had on hand some prosciutto made by my
friend Bob’s son from his own hogs, which could play the part of the
traditional bacon in the salad.
a sow at TLC Ranch
eyes two hens
who are not Brittany
and Aretha
