E komo mai!

Aloha kaua, readers. I'm Wanda Adams, soon to be formerly of The Honolulu Advertiser (which closes Sunday). I've got lots of plans for new food projects so you'll be seeing me around.

Meanwhile, here are some food photos to whet your appetite.

If the technology doesn't defeat me totally, I'll be posting here periodically to keep you up to date on my cooking discoveries, food writing projects, kitchen tips and kitty escapades. Kitties like to "help," especially when there's flour to be tracked on the floor or something delicate on the counter to be batted off or fish is involved.

Here are some recent food photos of which I'm proud. I'll be writing about all manner of Island food on this blog.

Last night, I made a rustic olive roll that I had seen on television and it was delicious and so easy, though not fast: three risings and punchings over nearly four hours. But the actual work is so easy: You make an instant yeast dough with bread flour, olive oil, yeast, salt, thyme (fresh or dried) and warm water, knead briefly, throw in whole seeded olives (both black and green or kalamata and green), rise, punch down in 30 minutes, rise, punch down in 30 minutes, rise and form into lumpy coils, brush with olive oil and scatter with Parmesan cheese, rise once more time (whew!), then bake 15 minutes at 380 degrees. I got it from the web by Master Bread Maker Didier Rosada but it's one that chef Novelle did on that cooking school show on TV. I love rustic bread. I'm going to try it with half whole wheat, add the cheese into the dough. I also added some sun-dried tomatoes (minced) because I had them. And I want to try it with flat-leaf parsley and fresh thyme, too.

I'll post a pic when I get a minute.