I am in Hawaii on the Big Island along the Kona Coast.

The ocean is wherever you look – and I can’t help but think of its relation to the food traditions of these islands.

When we think of seafood we tend to think fish first. There is fish aplenty in these islands. You can be sure of that. But there is vegetation from the sea too. It has the generic and slightly unappetizing name name of seaweed, but don’t let that moniker scare you off this delicious and healthy taste treat from the sea.

But if you just can’t get past the word I suggest you get to know this vegetable by it’s Hawaiian name, limu.

Here limu traditionally meant any type of plant living in the sea. But as Hawaiian words began to find their way into the vocabulary of English speakers that came to dominate the island limu has come to be known as any type of edible seaweed, of which there are several varieties.

One of these varieties is Ogo. Now ogo is the Japanese generic word for seaweed, but it has also been adapted by English speaking Hawaiians to mean a specific type of edible seaweed.

Today I have a seaweed salad using two types of limu: ogo and arame. More specifically I’d call it a slaw, and whether you choose to call the main component of this salad limu or ogo it is worth seeking out for the briny flavor and crunchy texture it brings.

The best kabobs are really the most simple. Especially when they are a part of your summer entertaining. Kabobs and parties are a great combination.

First off because one of the best ways to keep guests entertained at a casual party is to get everyone involved in the cooking. Kabobs are perfect for those “let’s all pitch in” evenings outside when the weather is warm. The prep work can all be done in advance of the cooking. The skewering of ingredients can be left to some of the older children, allowing the adults some time for a cocktail at sunset.

When it’s time to actually cook the skewers it’s easy to delegate the task to Uncle Louie or Cousin Velma because even they can’t easily screw it up!

This is why I like to keep kabobs simple. But just because they are easy doesn’t mean there are not a few rules to assure Kabob Party success.

It's probably obvious. But in case you didn't know it. I can be a sentimental fool.

I can get weepy at the silliest things. Yet actual physical pain barely phases me. When I broke my jaw in Sonoma last year I drove all the way home to Los Angeles barely registering the massive injury I had sustained. I had to hold my jaw in place with my hand, but I didn't cry.

But say clafouti to me, and I begin to tear up. Mis-pronounce it and watch the tears flow.

That's because my mother had her very special way of pronouncing some words. Clafouti was one of those words. Now she had a pretty good grasp of the French language, but she could not get the emphasis on the proper syllable in clafouti. Of course there was no correcting her. She wasn't the type of person who took criticism well. She would just stare at you blankly like she had no idea what you were talking about. So when she had a way of saying a word, well that's the way a word would be said forever. Don't get me started on schedule. I may start balling and never stop!

This is Day 3 in my week long tribute to my mother and her cooking. She may be gone, but thanks to a collection of her recipes my brother compiled after her death, her spirit lives on in pages of delicious memories from my youth.