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Cytat
Do celu tam się wysiada. Lec Stanisław Jerzy (pierw. de Tusch-Letz, 1909-1966)
A bogowie grają w kości i nie pytają wcale czy chcesz przyłączyć się do gry (. . . ) Bogowie kpią sobie z twojego poukładanego życia (. . . ) nie przejmują się zbytnio ani naszymi planami na przyszłość ani oczekiwaniami. Gdzieś we wszechświecie rzucają kości i przypadkiem wypada twoja kolej. I odtąd zwyciężyć lub przegrać - to tylko kwestia szczęścia. Borys Pasternak
Idąc po kurzych jajach nie podskakuj. Przysłowie szkockie
I Herkules nie poradzi przeciwko wielu.
Dialog półinteligentów równa się monologowi ćwierćinteligenta. Stanisław Jerzy Lec (pierw. de Tusch - Letz, 1909-1966)
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.Heat oil in a deep-fryer to 380 degrees F.Peel the taro and slice as thinly as possible.Big chips are dramatic, but youwill need a heavy knife to cut through the dense taro corm.Fry until crisp and sprinkle with salt.Hawaiian CurryHawaiian curry is one of that huge genre of curries, found in Britain, in the South's country captain, and in Japan,that make Indians tear their hair out explaining that curry powder is not an Indian ingredient and that flour is no partof a curry.In Hawaii, curry saucesalthough they contain flourusually also contain coconut cream and garlic andfresh ginger as well as curry powder.I suspect that they are adaptations of Southeast Asian curries, which relyheavily on coconut milk.Typically a sauce was made by frying a chopped onion, a little garlic, a little ginger root and adding a tablespoon ofcurry powder and 4 tablespoons of flour.Into this was stirred a quart of milk, the cream of one coconut, and cookedbeef or chicken.It was served with condiments such as grated coconut, chopped candied ginger, mango chutney,pickled onions, and Bombay duck. Page 209Food for VisitorsOnce in a while we take guests to one of the luxury beachfront hotels in the tourist district of Waikikithe Halekulanior the Royal Hawaiian or the Moanato have a drink and watch the sunset.It is pure enchantment.The trees and grassare lush and green, carefully manicured, and with nary a brown leaf or drooping stem.Out to sea ships glide past,sliding smoothly through the water.Sitting at our table, we watch the sparrows and the doves peck around, thebronzed surfers pull in, the palms leaning toward the ocean, and the sky turning from blue to rose as the sun goesdown.The flares around the bar area are lit, scarcely showing at first but becoming distinct and then suddenly brightas the sky darkens.This is the Hawaii of dreams.No hustle, no traffic, no hurried plate lunches, no apprehensive plantation workers, nostudents dozing because they worked the night shift.Instead it is back to the Islands where mainland executives andJapanese honeymooners and workers who have saved for years for a dream vacation and Canadian pensioners whocannot stand the cold in their bones for another winter come to find solace.A con job? An outrage against theHawaiian people? The best way for Hawaii to survive economically? Only time and politics will tell.Whosenightmare? Whose dream?Dreams matter; maybe the creation of dreams is not so bad.Out to sea the sun is setting: it is now a golden disk andyou can even venture to look at it for a fleeting second.If you keep looking, perhaps you will catch a glimpse of thefamous green flash as the last bit of the sun leaves the horizon.It goes surprisingly fast.The distant Waianaemountain range loses its definition, changing to a mere silhouette against the glowing sky.A beautiful girl is singinghapahaole (half-haole) songs.She is a little dark and faintly exotic, and her hair is long, black, and gently waving,bound around her forehead with a fresh flower head lei tipped low over her eyebrows.Two musicians, one with aukelele and the other with a cello, play as she sings, the darkening sky descending, her Page 210body undulating gently in time to the music.A sparrow lands on our table to pick up the crumbs.The waiters packaway the last of the portable tables from the wedding and reception on the lawn.Far out in the twilight, the surferscatch the last waves before calling it a day.My drink is deep blue, decorated with slices of fruit and purpledendrobium orchids.It is hard not to succumb to the charm, to the sense of deep peace and relaxation as the soft airsinks around me.My guests breath deeply and remark how lucky we are to be in Hawaii.Visitors have been coming to Hawaii for well over a hundred years, first the rich on the Matson liners that pliedacross the Pacific, then the well-to-do on the first jets with their sleepers for the long Pacific haul, and now a mix ofnationalities and classes.From the start, Hawaii had the attraction of the exotic.Early visitors were swept up into thesocial life of the Islands, the gracious poi suppers, the luaus.In later years, in part by happenstance, in part byconscious design, a whole class of food was created for visitors and for ''Hawaiian" or "Polynesian" restaurants onthe mainland and in other parts of the world.1 It was based on the Hawaiian luau with a centerpiece of pig roasted inan underground imu; it was softened by Cantonese Chinese cuisine, wontons, and long rice; it was given a pervasiveflavoring of sweet-sour aided by the pineapples of Dole and Del Monte; and it was finished off by the creation ofexotic tropical drinks, particularly the mai tai.2 The Matson Company printed special menus for their liners in exotictropical colors, many of which are now collectors' items.Jim Dole had his employees dream up recipe after recipefor his canned and fresh pineapple (see pp.198199)
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