OTOH…
Naah, go for the “real” stuff:
No, forget all that, here ya go:
I will admit the project and learning curve has defiantly inproved his skills/patients as well …
Job well done…Eric you have learned as well … 
Welp I educated myself a bit this evening and I found this page while doing so .
Look at the menu on the right …OMGram…Hawaiian Snow Removal |
Yep, Hawaii and Maui both get regular blizzards on the peaks. Snow falls here in sufficient quantity that the pre-modern Hawaiians had deities for the stuff!
Yeah. We have a Christmas display and all the trimmings at a shopping mall near us in Florida. In December, 70+ degrees usually. Complete with “snow” coming down.
It’s actually soap bubbles.
Eric, A friend just showed me the flying ma Lalo fish and we wondered if we could find out what it may taste like?
Dave
edited to add https://hawaiinaturejournal.weebly.com/hawaii-plants-and-animals-in-the-backyard-and-beyond/category/all/6
Dave,
Malolo or flying fish are not commercially available, and I do not recall ever ordering it. I am aware of it being eaten more as a by-catch by those going after billfish and tuna. That being said, the roe, or tobiko in Japanese, is a very common part of sushi dishes. It adds a bit of texture, but, in my opinion, very little flavor. CINCHOUSE will occasionally use the roe in her own Hawaii-Japanese fusion dishes.
Fun fact…Ordering fish here beyond a restaurant can be a real challenge. Depending on where you are and with whom you are talking, you may have to use the Hawaiian (original name; for line caught in-shore fish this can vary from island to island), Japanese (historically important fishermen), or English (current lingua franca). I am sure that other languages play a role in other communities around the state, depending on who came over in the largest numbers to work the cane fields. Knowing which word to use, and simply asking “Is this locally caught?” can often steer you towards more authentic cuisine in terms of ingredients and flavor profiles should you ever visit.
Going a bit beyond fish, but to give you a sense of the delectable culinary madhouse I call home, you could easily construct a meal usina all three languages and others as follows:
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Appetizer: Tako (Japanese for octopus) poke (Hawaiian for “cut into small pieces”)
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Main course: Uhu (Hawaiin for parrot fish) stuffed with lopchong (Chinese sausage) and lathered in mayonnaise (Euro-American contribution) with a side of pancit (Filippino rice dish) and kimchi (Korean pickled cabbage).
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Dessert: Haupia Pie (a true fusion dish of what I can best describe as coconut jell-o in a pie crust. A layer of Okinawan sweet potato is very common between the haupia and the crust.).
I think I may need a snack.
Eric
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Really appreciate the answer Eric, I’ll pass it on 
Eric, almost everything I put together I use 2/56 machine screws, either stainless phillips head, Brass or allen head which come in black oxide and a lot of the time when I thread the hole I use my little drill.you can see one down at the bottom of the cab between the cab door and the hatch bottom of the cab
door in the front
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