clinic work in the Solomon Islands

Thanks to Direct Relief International and the Loloma Foundation, I provided medical care and supplies to people in Roviana Lagoon, Vonavona Lagoon, and Simbo Island, Solomon Islands. With the almost $6000 donation, more than 8 rural health clinics received supplies and I personally treated over 200 patients. Most of the patients were in Baraulu Village where there is no permanent clinic. On Simbo Island, there is an RN-run clinic where I volunteered, saw patients, and donated over half of the medication donation. Currently, the Loloma Foundation is visiting the Solomon Islands and will provide free surgical care to those who need assistance. And much to my excitement, they will be visiting my friends on Simbo Island. I feel blessed to have had this opportunity to provided much needed assistance to such beautiful, hard-working, and resilient people.

Below are some pictures of the Tumbi Rural Health Clinic on Simbo Island, the one I set up in Baraulu Village, the beautiful and always-giggling children, and of the ocean's little creatures. Enjoy.


pico de gallo

I ask myself why people buy store-bought pico de gallo or salsa fresca when it is so easy to make. All you have to do is dice up some tomatoes, onions, and chilli peppers, add a few condiments and voila, you are done. Easy enough, right? It'll taste a whole lot better too.

Pico de Gallo
a whole bowl full :-)

8 large tomatoes, chopped
1 large white onion, finely chopped
2 Serrano or JalapeƱo peppers,  de-seeded and minced--as many as you can handle
Juice of 2 lemons or limes
salt and pepper to taste

1. Chop all ingredients and add to bowl.
2. Squeeze lemon or lime juice over chopped ingredients, add salt and pepper.

This is a picture of a pico de gallo I made recently. I used various types of tomatoes from my garden to add color and flavor.

simple green bean salad

Here's a simple recipe that is fresh and light. Green beans are in season at the moment, so they only need to be steamed briefly. Adding a little red onion provides a tangy flavor while the toasted almonds add depth. Enjoy...

Green beans, cleaned, enough to feed anyone who will be eating
1 small red onion, sliced thinly
handful of almonds, toasted
olive oil to drizzle
salt and pepper to taste


1. Steam beans until brightly colored, only a couple of minutes. Rinse under cold water when done to slow down the cooking process.
2. Toss beans, sliced onions, toasted almonds**, and drizzle with olive oil. Add salt and pepper to taste.

**Take whole almonds, chop coarsely and toast over medium heat in a heavy skillet until fragrant.

tomatoes galore

Last year's tomato bounty wasn't quite as overwhelming as it is this year. Despite my efforts to make sauce, I am not keeping up with all of the tomatoes, they keep falling off the vines onto the dirt! I was searching on the internet for another way to preserve the tomatoes and found a great recipe for slow-roasted tomatoes from Smitten Kitchen which I'll try, but I'll leave out the seasonings so I have plain tomatoes I can add to any dish.

The tomatoes I'm using are Yellow Pears, they are small, juicy, and packed full of flavor. All you have to do is cut them in half, place them on a baking sheet and bake for a few hours at about 250 or 300°F. Once they are done, I'll freeze them to throw into pastas, couscous, or maybe even a frittata. So, whether or not you grow your own tomatoes or are taking advantage of a CSA, or farmer's market, you can roast your own to keep and use over the cooler months.

And here's a photo of the roasted tomatoes: