Fall gardening is all work and no play

A problem I’m seeing due to having no gutters on our house is that water runoff tends to erode chunks out of your flower beds. I’m exploring the possibility of installing lava rock on top of the mulch to reduce some of the ugly pits caused by cascading rainfall.

It’s back to weeding and winterizing the beds this Saturday. The weekend forecast threatens rain, but so far there are no clouds in the sky. I have a dozen plus Iris bulbs from Brecks that need to go in the ground ASAP. I also posted an order with Hill Country Gardens for some muscari, allium and tulip bulbs, and I’m looking forward to a trip out to Covington’s Nursery in Rowlett. They have a great planning guide for the October-November gardener.

I discovered an interesting and cost-efficient way of making your own seed-starting pots out of newspapers while researching lava rock and mulching on the net. If only I were a seed-starter….

Prepping the garden for winter

I ventured out in the garden this weekend to do some cleaning. The rabbit damage was quite extensive and I regret the loss of the bulbs that suffered this harsh summer only to end up as dinner. But it’s a great motivator to look at garden catalogs and imagine what will be growing in our beds next year.

Since the cold weather is at our doorstep, I’ll be weeding and mulching for much of the week. I already trimmed our red oaks in the back. Much of the dessicated lily stalks came out of the ground with a slight tug…no need for clippers! Covering up holes in the beds as I go, I discovered that I have a selection of what I believe are perennial/biennial dianthus or china pinks that have greened back up and are budding despite the approaching winter. They must be the only plants flourishing in the rear beds right now. They are surviving as little hammocks of green in beds of dirt.

I also regret that I neglected the San Antonio salvia greggii and planted them in the burning heat. Their charred remains and the remnants of a purple salvia greggii are testaments of the terrible drought we had this year. I’m not even sure that the Hot Lips salvia in the rear beds will survive…they are struggling to put out new growth. Speaking of drought, we’re still at stage 3 water restrictions, which means watering once a week on Thursdays.

On the side bed, one of the artemisias is gone, and the white salvia that I planted didn’t survive repeated dog trampling. The tiny spiraea I ordered from an Ebay shop also finally gave up the ghost. However, Dad sent over a new shipment of rosemary and white salvia. I’ve already filled the holes with the remaining nandina and rosemary plants. Breck’s shipment of replacement iris bulbs will be replanted in the same spot for another shot next year. The happiest thing about the side bed are that the salvia are thriving, especially the Hot Lips specimen nearest the house wall.

The front beds look great, except for an invasion of grass and weeds that popped thru the light mulching. I’ve begun trimming back the gangly limbs from the fringeflowers. The colors are looking spectacular on the nandinas and fringeflowers, bursting into color for the fall. I haven’t yet attacked the canna colony, they are still blooming feverishly. The only casualty to report is that one of the petite myrtles perished, so it appears we are down to three petite white crapes. The red salvia greggiis are blooming like champs; I’ve begun to take cuttings to grow for the rear beds next year.

Gastronomics and golf go upscale

I marked my first golf course visit during my Hawaiian vacation at the Ko’Olina Golf Resort in Oahu, a premier golf course in Kapolei and well known to host the Senior and Ladies PGA. While my golfing companions had a more critical opinion of the course’s difficulty (tournament level) and “beyond-my-pay-grade” green fees, I suppose it was an acceptable first golf outing. I didn’t play golf, mind you, but I got to drive the GPS-outfitted golf carts around the pretty manicured turf. What I really looked forward to was dining at Roy’s Ko’Olina location.

Roy’s Ko’Olina

Ko’Olina Golf Club
92-1220 Aliinui Drive
Kapolei, HI 96707
(808) 676-7697

What a thrill to see resort dining at a golf course renowned for hosting some of the PGA’s best. Roy’s Ko’Olina proved itself worthy of winning the hearts and tastes of the champions it catered to. Roy’s lunch menu entertained from the outset: from the Wowie Salad, to the beautifully optioned salmon bento box, from the classic big beefy burger and to the tempura beef frank (big gasp!), all were big hits. While a dining companion’s burger came still runny and bloody despite requests for medium doneness, the service was acceptable for lunch (although the staff could still use more polish and lessons in attentiveness). Another disappointment was the news that the sushi bar was unmanned during lunch hours, so we could not sample some of the inventive creations we’ve heard about Roy’s. The beautiful panoramic view of the Ko’Olina golf course from Roy’s covered patios however made the lunch experience pleasant and our party of four came away much satisfied (with an extra tempura hot dog ordered for to-go). I look forward to trying out Roy’s in Plano after this dining adventure.

My rating: 4.5 stars
****1/2

Saving the best course for last

The Cheesecake Factory (Honolulu, HI)

Royal Hawaiian Shopping Center
2301 Kalakaua Avenue
Honolulu, HI 96815
(808) 924-5001

Our party of four stopped in for lunch at this Waikiki location. Wonderful salads, impressive burgers and sandwich options, and decent soups. There appeared to be some unique options on this location’s menu to capture Hawaii’s tropical flavor. Service seemed attentive and responsive. The open-air setting, while a little warm, was still comfortable; the patio seems always crowded at this spot. But people come here for the desserts, and the Factory repeatedly shines in this area. The Chocolate Raspberry Truffle was a chocoholic’s guilty pleasure, and the Pumpkin Pecan proved to be a delightful surprise. Only the plain cheesecake options seemed to be lacking as we pressed our server to supply us one dressed in a fruity topping. Huge slices of cheesecake meant that even our party couldn’t finish it all–the Factory was kind enough to pack them in separate cartons so that we could indulge our sweet teeth in the privacy of our hotel rooms. Glad to see that this spot is maintaining high standards for the chain.

My rating: 4.0 stars
****

Treading water at this fish spot

Nick’s Fishmarket (Honolulu, HI)

Waikiki Gateway Hotel
2070 Kalakaua Avenue
Honolulu, HI 96815-2048
(808) 955-6333

Nicely uniformed staff ushered us to captain’s chairs ringing our table for our dinner at Nick’s. Internet reviews indicated that Nick’s was a “fine dining” destination, and so far the atmosphere did not disappoint. The single table decor however had suffered some bruising and breakage, but nobody in the establishment had made any effort to replace the faltering flower. Our party of four quickly assessed the menu and found few standouts. We proceeded to order escargot, calamari and coconut shrimp for starters. Immediately we noticed some lag time in the delivery of our appetizers, but at least the bread and the wonderful butter spread filled in the void.

When the staff finally made the presentation, the escargot was the biggest disappointment, reportedly tasteless despite its garlic butter bath. Four coconut shrimp were nicely coated in coconut, but the reddish sauce accompanying it looked and tasted suspiciously like ketchup, until the mango relish was discovered under a bed of sprouts. The calamari seemed greasy but not chewy and the dips were original: jalapeno aioli, a spicy concoction and a regular cocktail/marinara sauce.

The salad options failed to impress: Nick’s Classic salad did not garner any rave reviews, but it was the side caesar option ordered at the last minute that drew the biggest disappointment. The dressing was uncharacteristically sweet, a hint vinegary; it was promptly rejected and sent back to the kitchen.

After another long wait, our entrees were wheeled out on a cart, looking pretty. Like the Nick’s Classic before it, the Seafood Mix Grill failed to elicit any excitement, even though the salmon was grilled perfectly with no hint of dryness or toughness. Of the two filet mignons ordered, one was well done (a far mark from the medium rare that was requested) and the second filet appeared medium well, shy of the medium requested. The well done steak was replaced with another but came back blood red rare, still not quite the medium rare expected but at least more edible. It was obvious that beef was NOT one of this restaurant’s strengths. The only exceptional dish of the evening seemed to be swordfish which proved moist and tasty, deliciously grilled and garnished with roasted garlic, onions and dried tomatoes.

Overall, a rather pricy gamble on seafood, but not worth the risk to try anything else.

My rating: 2.5 stars
**1/2