The following post was written by my mom, WWW. Thanks, mom!
WWW's famous Maui Veggie Burger!
I have been focused on getting all of my work done, composing and recording the music for our theater company’s new play, Monsters in the Closet, which I will put on a CD so my partners can rehearse the songs without me. I am almost done with this project and I think that is why I am suddenly realizing all of the other stuff I need to do to get ready—plan and plant my fall vegetable garden, finish umpteen sewing projects I have piled in the closet, start and finish some house projects and PACK!!! We live two hours from Rebecca so when we get the call, I want to be able to throw everything into the car quickly so that we can make it there in time. Rebecca lovingly invited Rachel and me to the actual birth…sent us the sweetest invitation that made both of us cry. Now Rachel is in Ohio so the chances of her being at the birth are slim but I soooooo want to make it. And I don’t want to let packing for a month get in my way.
And also, what do I bring? Do I tote along my sewing machine in case, on an off chance, there’s time to sew? Am I kidding myself? Because I am as much in the dark about what to expect as is Rebecca. I had 3 kids, all single births. I didn’t have anyone except Larry helping me when Rachel was born, but she was one baby. I don’t have a clue what it will be like to take care of twins, and I think that’s why I haven’t let myself think about any of this until right now. My mother would tell me “make a list!” which I am unfortunately not good at, but I think as soon as I finish writing this, I will do just that. Maybe even get out the suitcase and put it on one of the kids’ beds. Put a few things in it. I don’t have a baby’s room to take my mind off of the question marks but I do have a suitcase—my nesting box for the next few weeks.
In other news, Rice and Beans each weigh as much as a pineapple this week (er, they did three weeks ago?) Regardless, aloha lovely girls!
I am a HUGE fan of fresh ripe pineapple, but I’m not really into the canned stuff. Last month I stumbled upon the most amazing pineapple I have ever eaten, sold at our local Jimbo’s market. When I went back to get another, they were gone and I almost cried. The produce man told me that I had bought a Maui Gold pineapple and that they are only available for a few weeks in the summer. Eating that pineapple was like taking a trip to Hawaii. Larry and I ate the entire thing by ourselves and I felt a little guilty that we hadn’t shared it with anyone else. You can order Maui Golds online, but look for them in your markets in July and Early August. I’m telling you, you haven’t had a pineapple until you have tasted one of these…really otherworldly.
Maui Gold pineapples are always ripe, so you don’t have to worry about how to pick them out at the grocery store. But most pineapples are picked green so knowing how to pick out a ripe one is important. The pineapple should be yellow on the bottom half and should give when you press it. It should also have a sweet pineapple smell. If it is dark green and hard, don’t buy it.
Preparing the pineapple isn’t hard but requires a very sharp knife. First, cut off the leaves:
Next, stand the pineapple up on its end and saw off the skin from top to bottom, turning as you go:
If you still have some prickly eyes left, take them out with a small sharp knife or the end of a potato peeler. Cut the pineapple into ½ inch slices. If you have a Maui Gold pineapple, you don’t have to take out the core because it is also edible, but otherwise, you want to cut out the hard core by cutting around it. You will end up with beautiful doughnut shaped slices of pineapple.
2 T brown sugar, agave nectar, or honey
2 teaspoons olive oil
1 T lime juice
1 pineapple, peeled, cored and sliced into ½ inch slices
Mix the first three ingredients together and set aside. Heat grill and lightly coat rack with oil. Brush the pineapple slices with marinade and grill for 3-5 minutes.
Turn and baste. Cook until tender and golden, turning several times to cook evenly.
Serve plain or with vanilla ice cream and a little orange liqueur on top for a very special treat!
Tequila Lime Grilled Pineapple
(from July/August Vegetarian Times)
Wendy’s Maui burgers
Veggie burgers (I like Dr. Praegers)
1 sweet onion, sliced
Grill pineapple slices brushing with teriyaki sauce until soft and brown on both sides.
Grill veggie burgers according to directions. Assemble burgers in buns with pineapple slices, onions, and more teriyaki sauce on top.