This is a healthy, refreshing and easy-to-make summer salad, and a great way to use up some of the zucchini bounty from your garden.

It served as one of our side dishes for Father’s Day dinner on Sunday.

Carpaccio is the international name of a typical Italian dish made with very thinly sliced raw meat.

Nowadays the term carpaccio is used for any preparation made with thinly sliced raw meat, fish, vegetables or fruit.

Zucchini Carpaccio and Avocado Salad with Pistachios

2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
1 teaspoon fine sea salt
1/3 cup pistachio oil (may substitute almond or olive oil)
8 small or 5 medium tender zucchini; rinsed, dried, and ends trimmed off
2 ripe avocado, peeled and very thinly sliced
1/2 cup salted pistachio nutmeats
Freshly ground black pepper, to taste
Fleur de sel, to taste
7 sprigs fresh thyme

In a small bowl, whisk together the lemon juice, thyme leaves, fine sea salt, and pistachio oil. Set aside.

Use a mandoline or a very sharp knife to slice the zucchini lengthwise as thinly as possible.

Lay the slices on a platter and pour the lemon-oil mixture over the zucchini.

Tilt the platter back and forth to evenly coat the slices.

Cover tightly with plastic wrap and let marinate for l hour at room temperature.

Carefully rearrange the slices of marinated zucchini on the serving platter, alternating with the avocado slices, slightly overlapping each slice.

Sprinkle with the pistachio nutmeats.

Seasons with freshly ground black pepper and fleur de sel. Garnish with fresh thyme springs and serve.

Serves 8

Yesterday morning, Connor pitched in to help me make a simple Father’s Day breakfast for his dad.

I was already working on an early afternoon dinner for 8, so I didn’t want it to be some big elaborate morning meal. These pancakes are about as light and fluffy as it gets.

Plus, with the two of us working together, it was a breeze to get on the table in less than 20 minutes.

Ricotta Lemon Pancakes

6 large eggs
Zest and juice of 2 lemons
1 cup flour
1/2 cup sugar
12 ounces whole milk ricotta cheese
8 tablespoons (1 stick) melted unsalted butter, plus more for the skillet
Pinch of salt

Powdered sugar
Mixed berries
Banana slices
Maple syrup

Separate the eggs, placing the yolks in a large bowl and the whites in the bowl of a standing mixer.

Add the lemon zest and lemon juice to the egg yolks and use a whisk to beat together.

In a medium bow bowl, whisk together the flour and sugar. Add to the egg mixture and stir with a rubber spatula just until the batter comes together. Stir the ricotta but do not overmix.

Slowly stir in the melted butter, and once again, take extra care to not overmix.

In the standing mixer whip the egg whites with a pinch of salt until they form stiff peaks.

Just before cooking, gently fold the whites into the batter.

In a preheated nonstick skillet or griddle over medium heat, add a little butter. Pour a scant 1/4 cup of batter in the pan for each pancake.

Cook the pancakes until they are golden brown and the edges have started to brown.  Turn over and cook until golden brown and cooked through.

To serve, sprinkle with powdered sugar, top with berries and banana, then drizzle with  syrup.

Makes 12 to 15 pancakes

… to all you wonderful dad’s out there.

Photo: Me with my dad, Gene Otter, on our way to a family wedding in 1986.

Especially big wishes for a super-duper day to my own dad and my husband, Dave.

January, 1988 photo of us at Marissa’s baptism.

Dad with his eight grandchildren in 1992, on Connor’s first birthday. Standing: Benjamin, Joel, and David. Sitting on chaise: Marissa, Dad, Connor and Raina. Sitting on cool deck: Race and Jeremy.

Dad and me making Christmas dinner in 1996.

Dave and his favorite two people in the world on his birthday in October, 2003.

Connor, Marissa, and Dave at Connor’s high school graduation in May, 2009.

Easter 2010. What a handsome (and pretty) family I have!

Love both of the loving fathers in my life!  xoxo

Somehow, it had grown completely out of control and sadly, this was what happened to it. It was so top-heavy and so full of heavy ripe peaches, that most of the branches broke from the weight.

I did what any resourceful woman would do – I had an impromptu “Pick Your Own Peaches” Dinner Party. To attend, you had to pick as many peaches as humanly possible and take them home with you! You were rewarded with dinner and profuse amounts of gratitude.

The tree was never quite the same. We had another couple of years of good harvest, but it was an ugly tree after all those branches broke off in such an inhuman way.

Then, in December of 2007, we took our back yard down to the dirt, literally. We took out and filled in the old plaster diving pool. We tore down the south and west sides of our block wall fence and the entire narrow covered patio, plus the dated columns that held it up.

And we said goodbye to the peach tree – and just about every other living thing in the back yard. The peach tree used to stand where that orange trash dumpster sits, in the photo above. And that’s my gorgeous Tanqueray in the center of the photo. How I miss my sweet boy!

All that was left were the citrus trees … the branches of the lemon tree are seen on the right, while the orange and grapefruit trees are out of view along that same side of the yard. Plus the orchid tree, which is on the far left of the photo, but can be seen more clearly in the photo above this, directly behind Tanqueray. Also saved was the large fig tree, which is out of view, but is on the back side of that orange dumpster. The two queen palms were later transplanted, but in the end, didn’t survive.  The tall eucalyptus trees in the background, used to be on the side of our front yard, but we pushed out the fence and they now line the western edge of the back yard.

After living in a pile of dirt, dust, and far too often, mud, that wet winter – we were hugely rewarded in May 2008 with a beautiful backyard oasis.

I will soon be showing you more photos of the yard, because we are about to embark on phase two of the backyard remodel. Anyhow, a new tiny peach tree replaced the previous monster. It’s hard to make out, because it’s so small and barely in the picture, but if you look closely, you’ll see it on the far left center edge of the photo. That spot of green against the white of the house, that’s it!

Here is what it looks like now. It’s a dwarf peach tree, so it is still small today. This photo was taken exactly one month ago. It may be little but I generally get a nice size basket or two of fruit from it each year. More than enough for just Dave and I.

Along with plenty of peaches to make the dessert in yesterday’s post and enough “just eating” peaches, I was able to make a main course peach dish with what I harvested this year.

Chicken Breast With Savory Sweet Peaches

1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1 tablespoon olive oil
2 skinless boneless chicken breast halves
6 medium peaches, sliced
3/4 cup orange juice
2 tablespoons brown sugar
2 tablespoons white balsamic vinegar
1/2 teaspoon ground nutmeg
2 garlic cloves, peeled and minced
1/4 cup minced fresh basil
Fresh basil sprigs, garnish

Combine flour, salt, pepper, and paprika together on a flat plate.

Heat oil in a large skillet over medium high heat. While oil is heating dredge chicken in the seasoned flour. Add chicken to skillet and brown on both sides.

While chicken is browning, place peaches, orange juice, brown sugar, vinegar, nutmeg, basil and garlic in a bowl.

Remove chicken from skillet when it is browned and place on a plate. Add peach mixture to skillet and bring to a boil. Reduce to medium and simmer for 8-10 minutes or until liquid reduces and thickens slightly. Return chicken to skillet, reduce heat to low, cover and simmer for 15-18 minutes, until chicken is cooked through.

Divide between two dinner plates, garnish with a fresh basil sprig and serve.

Serves 2

When we left for Hawaii on May 22, the peaches on my tree looked as if they would be ripe any day.

Connor would be coming home on the weekends while we were away and Marissa was home one short weekend for the wedding shower of her college roommate, Paige.

The wedding is in August and Marissa is a bridesmaid.

I told both the kids and my dad to keep and eye on the peaches and to please please please pick and eat them. I hated the thought of the luscious fruit going to waste.

If not picked, they’d either fall off the tree and rot, or more likely, the bugs would get to them as soon as they ripened. The idea of it made my stomach actually ache.

When we arrived home on June 3rd, surprisingly there were still peaches on the tree! My dad said that they were always hard as rocks when he checked and I never did remember to ask the kids if they had any.

The little fruit flies, gnats, or whatever those nasty little bugs are, had already been to work on more than 2 dozen of the peaches, but I was able to pick a decent boxful! Joy!

I made a delicious Peachy-Chicken entree one night (coming soon to a post near you) and today I am using the last of the peaches for this dessert.

It’s a partially-make-ahead dish. I’m starting it today and we will be enjoying it on Sunday for Father’s Day.

Of course, I had to make one serving from start to finish so I could photograph and post it for you today.

The things I do and the sacrifices I make for you people!

Spice-Poached Peaches with Cinnamon Streusel and Vanilla Ice Cream in Mason Jars

Poached Peaches
1  1/2 cups fresh orange juice
4 tablespoons (1/2 stick) unsalted butter
1 cinnamon stick, broken in half
8 whole peppercorns
4 whole cloves
1/2 teaspoon allspice
1/4 teaspoon salt
2  1/2 pounds ripe peaches, cut in half, stones removed

Cinnamon Streusel
1/2 cup flour
2 tablespoons turbinado (Sugar in the Raw) plus 2 tablespoons granulated sugar (alternately you may use 1/4 cup granulated sugar)
1/2 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 cup sliced or slivered almonds, finely chopped
Zest of half a lemon

Combine orange juice, butter, cinnamon stick, peppercorns, cloves, allspice, and salt in a small saucepan and bring to a low simmer over medium heat, stirring occasionally, until the butter is melted.

Place the peach halves, cut side up, in a baking dish, just large enough to hold them snugly.

Remove cinnamon stick halves from poaching liquid and place under the peaches near the center of the dish. Pour hot poaching liquid over the top.

If any of the whole peppercorns or cloves end up in the center of any of the peaches, as shown above, move them down to the bottom of the baking dish, into the liquid.

Cover with foil and bake in preheated oven for 30-35 minutes or until just softened.

Use a large spoon to lift the peaches out of the baking dish and divide peaches evenly between six half-pint mason jars.

Pick the cinnamon sticks, peppercorns, and cloves out of the poaching liquid … count to be sure you have all of them. The last thing you want is for someone to bite into one of those potent puppies while trying to enjoy their dessert! Then pour the liquid into a measuring cup and divided between the mason jars.

May be made up to 2 days ahead to this point. Place jars back in the washed baking dish and allow to come to room temperature before covering with plastic wrap and refrigerating. Return to room temperature before proceeding.

Preheat oven to 400 degrees.

Cinnamon Streusel: Whisk the flour, sugars, and cinnamon together in a medium bowl. Work in the butter with fingers or two forks until mixture is crumbly.

Add the almonds and lemon zest and again use fingers or forks to combine.  Divide the streusel evenly over the top of the peaches in the jars.

Bake in preheated oven for 20-25 minutes or until the peaches are heated through and the streusel is golden brown. Remove from oven and let cool slightly before topping with vanilla ice cream.

Makes 6

P.S. This will come as a shocker to my family, but it is not an illusion. I actually got into the pool to take these photos of the finished product.

That’s right, I sat on one of the stools and snapped away, as the ice cream quickly melted within seconds, in the 100+ degree heat and full blasting sun.

And no, I did NOT melt! I know, it was risky, but since I was only out there for 4 or 5 minutes, I’m still here to talk about it.

Miracles can and do happen. As evidenced by the sunset photos below!

But before I get to that, I need to do a little housekeeping on some final miscellaneous Hawaii  happenings.

I hope you won’t mind  But if you do … scroll down to “read more” and skip ahead to the cocktail.

My feelings won’t be hurt, only because I won’t know you’re doing it. But be careful, there could be a quiz at the end, and if you do poorly … yeah, then I will know and … whatever… do what you must.

I mean if these gorgeous photos aren’t doing the trick to keep you right here, nothing will!

The first thing I want to share with you are photos of Punalu’u Beach, also known as Black Sand Beach.

It is located on the southeast side of the Big Island.

We drove out of our way just so I could collect some black sand.

I collected sand from all of the islands we visited. I had expected most, if not all, of the sand on the Big Island to be black, but no, only at this beach.

The texture is completely foreign from any sand I’ve seen or touched before. (Special thanks to Connor for being my hand model – sand holder!)

Here is a sample of my sweet little “Sands of Hawaii” collection. Crazy how different the sands of the various islands are. It may not be apparent in this photo, but the sands from Maui and Kauai are vastly different from each other too.

Next up, I forgot to show and tell you about the awesome collection of vintage Hawaiian  signs that were all over the exterior breezeway walls at the B&B we stayed while on the east side of Hawaii.

I am still coveting the Laupahoehoe Sugar Company sign. It was so long, that I had to use the panoramic feature on my iPhone to get it all in one shot! Then I discovered the sad history of Laupahoehoe … heartbreaking.

And this fabulous C and H Sugar sign! Sigh… if I could have figured how to pry it off the wall and fit it in my suitcase… it was tempting! I may have to begin an eBay search for such a treasure.

I was intrigued by the “C and H” instead of the “C&H” that we’re used to today. I did a little research and was surprised to find that 107 year old company didn’t switch over to the ampersand in their iconic logo until the early nineteen-seventies. Do you know what “C and H” stand for?

California and Hawaiian. Now you know.

Each Friday night at the Beach Tree Restaurant at the Four Seasons Resort Hualalai, there is a the beachside barbeque. The Friday we were there… fresh Mahi Mahi…

… cooked on an open grill, in the sand, on the beach, waves rolling in only steps away. Outstanding!

Finally, I have to show you a souvenir I bought myself from the resort. It’s the beach bag that awaits you in your closet. You are encouraged to use it during your stay. I did not, I wanted it to be pristine when I brought it home.

This adorable burlap coffee bag turned into a chic beach bag, lined with vintage Hawaiian fabric. Now you are privy to my plans for the burlap sacks I purchased at the store at the Kauai Coffee Company while we were on Kauai.  All I have to do now is find vintage Hawaiian fabric and then learn how to sew.

Thanks for sticking with me through all the Hawaii posts, I hope you enjoyed it half as much as I enjoyed reliving it. Now it’s time for your reward, a Hawaiian cocktail recipe…

This is the famous Fresh Pineapple Margarita served at the Palm Grove Pool at the Four Seasons Resort Hualalai on the Big Island of Hawaii.

That’s right,  you simply swim up to the bar and watch the fresh squeezed cocktail magic happen before your eyes.

It’s imperative to take the time to freshly squeeze all three fruits. It makes all the difference!

The recipe comes directly from the bartender at the pool. In addition, I’m going to give you some hints with regards to dealing with the fruits.

For this recipe, which makes two drinks, I used half of an orange and 2 limes. This is meant as a helpful shopping guide – sizes and juiciness of the citrus will vary.

One average size pineapple (from a grocery store, not Costco) was more than enough for this recipe.  In fact, one pineapple will most likely be enough for a double batch … or four cocktails.

To trim the pineapple, cut off both ends, then used a long knife to cut off the peel. Next, slice the pineapple lengthwise into quarters and cut the core from the center of each piece.

After the fact, I went back and looked at the photo of this drink from yesterday’s post, only then did I notice that the peel was left on the pineapple wedge garnish… oops.

To achieve that nicer garnish look, cut off the top, then the bottom, and before you cut the peel from the sides, cut a thin round slice from the bottom. Set that slice aside for the garnish, then continue to peel and core the pineapple.

For the freshly squeezed pineapple juice, I found the easiest way to juice it was to place a little mesh strainer over a measuring cup. Fill it with small pineapple chunks, then use a muddler to push out the juice.

Instead of throwing out the pulp that remains in the strainer, save it…

…and use for a smoothie later.

Now that you have your fresh pineapple juice, you are ready to go to town and make yourself a fabulous tropical cocktail. Aloha!

Fresh Pineapple Margarita Hualalai

1/4 cup fresh pineapple, cut into small chunks
2 ounces (1/4 cup) freshly squeezed orange juice
2 ounces (1/4 cup) freshly squeezed lime juice
4 ounces (1/2 cup) freshly “squeezed” pineapple juice (achieved by muddling fresh pineapple chunks – not the 1/4 cup above – but rather additional fresh pineapple chunks, just for the juice)

3 ounces Silver Tequila
1  1/2 ounces Cointreau or Grand Marnier
1/2 ounce agave nectar, or more to taste
Ice

Additional lime juice, for rim of glasses
Fine sugar, for the rim of glasses
2 fresh pineapple wedges, for garnish

Muddle the 1/4 cup fresh pineapple chunks in a cocktail shaker. Next, add the fresh orange, lime, and pineapple juices.

Add the tequila, Cointreau, and agave nectar. Add ice to the shaker, place lid on top, and shake the heck out of it.

Dip the rims of two “rocks” glasses in lime juice and then dip in fine sugar.

Divide the mixture (do not strain out ice or muddled pineapple chunks) between the two glasses. Garnish with pineapple wedges.

Serve in a pool with Don Ho or better yet, THIS beautiful song by Israel Kamakawiso’ole, playing in the background. Lean back, sip your margarita, close your eyes and pretend you’re in Hawaii.

Makes 2

Note: To make a large batch, instead of muddling the pineapple chunks in the shaker, place pineapple chunks in blender and add about half of the orange juice, pulse to simulate the muddling process. Then proceed with recipe as written above.

Now I just need for someone to swim up and drink this one! Just remember there could be a blog quiz that you would have to endure and pass.

Nothing in life is free!

Dave never left the grounds of the Four Seasons Resort Hualalai during our four day stay. He loves laying out in the sun, swimming, and reading by the pool.

The “adults only” Palm Grove Pool was just steps from our patio door. His idea of the perfect oasis.

That’s our room, lower level, on the far right.

I did spend a little time out there, my heavily sunscreen-lathered feet are a testament to that! The pool, cruel harsh sun and all, was hard to resist, it was so quiet and relaxing.

Especially if you have fruity cocktails on hand! Yes, the cocktails helped lure me out there.

Other times, while Dave was sunning himself, I was inside, formatting photos and writing blog posts…

…or outside exploring the property.

This is a Grey Francolin. They are everywhere! With babies! Loved them.

There are six pools on the property. One is just as pretty as the next.

I loved the decor and architecture too. This is one romantic resort!

Plus, I ventured off property to see a very special person.

My nephew, Jeremiah, lives in Kailua-Kona and works at/attends The University of Nations. On our second day at the resort, I took the car and drove into town to spend the afternoon with him.

After we had lunch and did a little shopping, he took me on a tour of the campus.

I especially loved the Aquaponics Garden.

Aquaponics is a combination of aquaculture (growing fish) and hydroponics (growing plants in water).

In aquaponics, the nutrient-rich water that results from raising fish provides a natural, organic fertilizer for the growing plants.

As the plants use the nutrients in the water, they help to clean the water that the fish live in. It’s a natural microbial process that keeps both the fish and plants healthy. This creates an ecosystem where both plants and fish can thrive.

Very cool. It was a joy to see my sweet nephew and to get a little taste his life on the island.

Here we are together, on the campus cafe patio, in front of one of the two enormous banyan trees.

Image

Not only had Dave lounged poolside while I was away, he also played 18-holes on the Jack Nicklaus signature Hualalai Golf Course.

When I returned home, we went back out and he played a few holes. Pool Time + Golf  = Heaven for my husband!

The Grey Francolins and their offspring especially enjoyed the crumbs from the cookies…

…offered for hungry golfers on the 10th hole!

That evening, on the way to dinner, we walked past a server setting up a private dinner on the beach for a lucky couple. We asked him if he might take our picture, as if it were set up for us. He graciously agreed. If you look closely at the sidewalk behind Dave’s head, you’ll see the couple that all this is really for… approaching… oops!

We apologized and continued along the beach.

A little farther down, towards our actual dining destination, we spotted this tired Hawaiian Green Sea Turtle.

A wonderful end to another perfect day!

After breakfast, the next morning, we loaded up the car and headed back to Kailua-Kona and the west side of the island for the final four days of our Hawaiian vacation.

It’s a whole different ballgame when you’re repacking your bags for a 2-hour “road trip” than it is when you’re packing your bags for an ocean-crossing plane ride. In other words, just toss everything together. Nowhere as carefully or neatly as you normally would when traveling.

When we pulled up to the front of the Four Seasons Resort Hualalai at Historic Ka’upulehu, a bellhop was immediately there to assist us. He encouraged us to just head on into the lobby and he would take care of our bags. Our car was packed as if we were relatives from The Beverly Hillbillies. I’m talking used napkins, the little boxes from the Advil and Aleve, and even the doughnut cushion box, all just tossed into the back seat. A discouraging mess for such a nice place. We may as well have been the Clampetts clan pulling up in from of the Drysdal’s palatial home.

I was busy grabbing my computer bag, the Safeway paper bag with the remaining dinner from the night before, the beach bag, my purse, and my doughnut cushion. At the same time Dave was struggling to get out of the car with his computer bag and his cane.

We looked ridiculous as we stumbled into the gorgeous lobby – where a handsome gentleman with outstretched arms – held out leis to elegantly drape around our necks.

Timothy was our host. He led us to a pretty sitting area, pre-set with refreshing cold scented towels, snacks, and Mai Tais to sip on as we went through the check-in process.

As you may have already deducted, this was our first time staying at a luxurious Four Seasons Resort. At least now – I am privy to the knowledge – the Four Seasons is far too dignified and classy to have guests stand at a registration desk while checking in!

Unfortunately, instead of fully enjoying the relaxing process, I felt like a fool with all my bags and my Clampett-family ways.

Although I must say, my beautiful flower lei, Dave’s Kukui nut lei, and the Mai Tai did help take the sting off of my foolishness… more than a wee bit.

After the painless registration, the bellhop, Haku, came over and retrieved all my bags and set them on the golf cart. We loaded ourselves on as well, cane and doughnut in hand. On the way to our room, Haku gave us a tour and some recent history of the property.

We learned that after the ferocious tsunami, spawned by one of the largest earthquakes ever recorded, slammed Japan’s eastern coast on March 11, 2011, the west side of Hawaii’s Big Island had about 12 hours notice that a tsunami would hit their shores.

Understandably, because the aftermath in Japan was so catastrophic and so many lives lost, with over 15,000 confirmed dead, the severity of damage to Hawaii went largely unreported. Although, mercifully, no one on Hawaii died, flooding and property damage were extensive in Kailua-Kona on the Big Island.

The Four Seasons Resort Hualalai, which faced the brunt of the Hawaiian tsunami, was quick to rebuild and recover and improve their facility.

In fact the remaking of the lagoon-like King’s Pond saw a jump of about 1,000 fish to 4,400 total – an unforeseen gift from the ocean water that surged onto the resort.

King’s Pond, a natural anchialine pool (ocean water mixing with fresh water) is stocked not only with tropical fish but is also home to a magnificent Spotted Eagle Ray.

Needless to say, it is the place for snorkeling!

But the best part of our tour was yet to come. When we arrived at our room, with our menagerie of bags in tow, I was blown away.

And not by just the room itself, although, as you can see, it was beautiful.

But by the bathroom. OK, not by the bathroom itself either… but by the shower.

No, not this shower… although, once again, it is as nice as can be… but by what that outside door (on the right) of the shower led to…

Yes, this!  This is what blew me away and left me feeling like a queen for our 4 day/3 night stay.

Our own private lava walled, bamboo structured, outdoor shower!

It was heavenly! As it turned out, it was not all that private… we shared it with some of these…

A little family of Gold Dust Day Geckos! They would come out while we were showering and drink the drops of water of the huge leaves. I didn’t mind a bit. In fact, I was disappointed if I didn’t see one before I exited the shower.  So cool!

Hopefully you aren’t exceedingly sick of my Hawaii posts. I have at least one, maybe two more days worth to share with you.

Recipes will return before the end of the week…that’s a promise. Aloha for now.

For our time on the east side of the Big Island, we stayed at The Palms Cliff House Inn, a B&B just north of Hilo.

Sunrise comes up early on the east side.

As do the Gold Dust Day Geckos.

How cute are these guys?!?

We enjoyed our breakfast on a lovely patio overlooking the bay. After breakfast, the first day, we explored the volcanoes and the tropical forests.

Including another tree tunnel – so gorgeous!

The east side is the tropical side of the Big Island and it receives over 125-inches of rain a year.

Hilo is said to still be old-style Hawaii – where the native Hawaiians live. More relaxed and much less touristy than the west side, where all the beaches and resorts are.

I can see that. I loved Hilo, but then again, I’m not a beach, white sands, sun and fun sort of person. There aren’t as many beaches on this side, the shoreline is often difficult to access. But it is so much more beautiful!

Give me the tropical forests and a boatload of waterfalls and I’m a happy camper. We walked the half-mile loop footpath through the Akaka Falls State Park.

Well, I walked it. Dave hobbled along with his cane.

As always, he was a good sport about it. And by the next day, his Achilles tendonitis had cleared up, and he was cane-free for the rest of the trip.

But I can’t make fun, because I’m still using my doughnut cushion, as I sit and type this in San Francisco, a week after returning home. This too shall pass.

There are several falls in the park.

But the big payoff, at the end of the loop, is the Akaka Fall

Stunning!

Happy Sunday.

Next Post – The most luxurious hotel I’ve ever been to – pure indulgence… stay tuned.

I feel in love when we landed at the Kona International Airport.  It is the most charming airport I’ve ever been to. “Airport” and “Charming” – now that’s an oxymoron!

You step off the plane, down the stairs from the plane and onto the tarmac – like the good old days – it’s as if you’ve stepped into another world.

It almost made flying fun. I say almost, because by the time we arrived back home, we’d been on nine different flights, this was #5 of the nine.

But this particular airport, I could fly into and out of over and over. The relaxed attitude and the wonderful tiki hut-style buildings makes me smile.

Once we had our rental car, we began our drive on Highway 19 (Queen Kaahumanu Highway) from the west side of the island, up along the north side, and down to Hilo on the east side.

The first thing that you notice when you’ve left the airport is the desolate black lava landscape. I was amazed at how barren the land looked, almost nothing but lava flows. Most of the lava flows are from the last eruptions of Mt. Hualalai, in 1800 and 1801.

A few miles down the road you run into what I’d have to call lava graffiti. Thankfully, there is no paint involved.

Instead, white stones are used to write and make pictures on the roadside lava deposits. The white really stands against the dark black lava. At first I didn’t like it, but after several miles of more of the same, it began to grow on me.

From what we were told, this has been going on for decades. Locals, and now tourists, participate. I asked “Where do the white rocks come from?” and the answer was that they’re bits of white coral from the ocean. If you want to write a message in the lava, you’ve either got to haul up your own coral or you’ve got to use the coral that’s already out there. This means that no one’s message lasts for long. Apparently many local couples have a tradition of writing their names in the same spot on the lava fields every year on their anniversary. Kinda sweet!

Then there is this cool Tyrannosaurus Rex rock sculpture that someone constructed. In his younger days, Connor was obsessed with dinosaurs. Seven-year-old Connor would have loved this!

We drove on, and as we approched Waimea, at the top of Hwy 19, things began to “green up” considerably. Then around the area where Hwy 19 begins to curve to the south, we stopped at the most beautiful place, the Waipi’o Valley lookout. It’s funny because on our car rental map, big red letters read, “Do not go past this point in a rental car.” It was easy to see why. The road that lead down into the Valley, from the lookout, looked treacherous!

Plus, check out this map leading down to it… the pink labeled areas are Emergency Helipad Landing Areas 1, 2, 3 and 4. I’m not sure I want to go somewhere that needs four Emergency Helipad landings!

But the view out onto the Valley – wow!

Absolutely breathtaking!

As we got back in the car to head to our B&B, it began to rain, then it started to pour! A torrential downpour!

Boy, did that get the waterfalls running!

What a difference in climate and landscape in the course of about an hours drive. More on our B&B and Hilo in the next post.

I’m in San Francisco this weekend, visiting Marissa. So I’ve got to wrap this up and get out there to enjoy some cool San Fran weather… especially since, as I type this on Friday afternoon, it has gotten up to 111 degrees in AZ! Ouch.

Have a happy Saturday.

One of the coolest things we did while in Hawaii was to get on a boat and travel out to the lava flow. To the Kupapa’u ocean entry points, where the smoldering 2,200 degree lava flows into the unsuspecting and viciously crashing 70 degree ocean.

Earlier on the same day, we drove to the Jaggar Museum and the Kilauea Overlook in the Hawai’i Volcanoes National Park. This is the Halema’uma’u Crater. It has been erupting consistently since the crater became active again in March 2008.  The photo above shows what we saw during the light of day.

In the dark of night, it looks like this! We didn’t see it at night because we were busy breaking body parts on that boat out in the Pacific. More on that in a moment…

In many areas of the park, this is what it’s like when your driving around. Thick smog-like smoke from the eruption hangs in the air.

And steam vents. So cool! Too learn more about the volcano and about the park, with continuous updates, GO HERE.

This map shows how the lava flows. Click Here for a larger view and an explanation.

According to VolcanoNews.com, over 2 dozen volcanoes in the world are currently erupting. Who knew?

But, I believe there is only one volcano that has lava flowing directly into the ocean, and that is this one!

At sunset, we went out on this big metal boat with 22 other brave souls. Not brave to get up-close and personal with molten lava, brave to endure the boat ride out to see it!

Here is just some of what the Lava Ocean Tours website says about the adventure:

Conditions: High Speed open ocean touring along East Hawaii’s southeast coastline
Restrictions: Guests need to be 4 years old, able to climb a 10 ft ladder. People with any of the following conditions will not be allowed on tour, recent injuries, frailness, obesity, osteoporosis, pregnancies, back, neck, joint issues. This is not a powder puff adventure expect the ocean to be rough we cover 36+ miles of rugged inaccessible Big Island coastline during the open ocean tour.

Of course, as with all adventure activities, you have to sign a waiver, that you really don’t read, that basically says that if you are grievously insured or die, you and/or your surviving grieving family members will not sue the adventure provider.

Since I did not read, but instead just signed on the dotted line, I probably missed the paragraph that read;

“If you are a female and you sit in the front row of the boat, you will, in most all instances, crack or severely damage your tailbone on our unforgiving metal, thinly cushioned seats-from-hell, as the front of the boat lifts 8 to 12 feet out of the water and slams back down on the rock-hard ocean with the force of a Lear jet crashing onto a runway. This will occur over and over and over again until you beg whatever God it is you worship for mercy and relief! If you don’t worship a God, be advised, you soon will!”

“P.S. Kiss your ass goodbye. Ass meaning, the ass you have that does not hurt at this moment in time – yeah, that ass, kiss it goodbye!”

But once again, it was worth it! Although a cracked tailbone is painful and slow to heal, it does heal. Whereas, I may never have the opportunity to see this again!

The ocean entry has been flowing into the sea consistently since November 24, 2012.

It was magical.

You could hear the molten lava sizzling in the cold water and the waves violently crashing into the hardened lava walls.

You could smell and nearly taste the burning rock, boiling water, and the smoke and steam.

And you could feel it. Boy, could you feel the heat. That’s how close we were to it, it was hot! If I wouldn’t have been drenched from the watery ride over, I would have broken out into a sweat from the heat of it.

See the people up on the ledges? There are two groups up there. They are there because you can hike to above the site too.

We were told it is best to use a guide. After what I’ve read, I wouldn’t dream of attempting it, without one! More info on that HERE.

And if you want to see Gorgeous pictures and read about the Amazing hiking adventure, or even if you don’t, please please please check out this beautiful post by David Chatsuthiphan on Unreal Hawaii! Seriously! Mind blown!!!

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Who knew that hardened black lava could be so lovely and intriguing? It looks like a sculpture.

Dave is the one who planned the trip and is the one who wanted to go to the Big Island to see the volcanoes. I wasn’t all that excited about it – volcanoes – pffft. But now, I’m so happy he planned it! Amazing – injury and all.

So yes, I cracked my tailbone (coccyx) and it hurts! Plus, the day before volcano day, Dave’s Achilles tendonitis flared up. So the morning after volcano day, I went into Walgreen’s to buy myself a “doughnut” cushion, Dave a cane, and both of us some Advil and Aleve (two brands have to be better than just one!)

I found the cane and the ibuprofen right away, but had to ask the pharmacist for help locating the doughnut cushion. She looked at me pitifully and said, “The doughnuts are on the same aisle as where you found that cane.”

Dave could not walk and I could not sit. What a sad sight we were!

Here is all and more than you may ever want to know about a coccyx injury – enjoy!

• A coccyx or tailbone injury results in pain and discomfort in the tailbone area. These injuries may result in a bruise, dislocation, or break of the coccyx. Although they may be slow to heal, the majority of coccyx injuries can be managed with conservative treatment.
• A direct blow to the tailbone or repetitive blows can injure the coccyx.
• The majority of coccyx injuries occur in women because the female pelvis is broader, and the coccyx is more exposed.
• Avoid sitting down for long periods of time. (such as 8+ hours on airplanes, a few days after initial injury – Yes, I added this part) When seated, sit on hard surfaces and alternate sitting on each side of the buttocks. Also, lean forward and direct your weight away from the tailbone.
• For traumatic injuries, apply ice to the tailbone area for 15-20 minutes, four times a day, for the first few days after the injury.
• Use ibuprofen as directed on the label for pain control.
• You can purchase a “doughnut” cushion or pillow to sit on. This cushion has a hole in the middle of it to prevent the tailbone from contacting the flat surface.

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One last chance, in case you didn’t go to HERE, as I advised, to see Gorgeous pictures and read about the Amazing hiking adventure in Unreal Hawaii!

Seriously! Go NOW!!!

“Almost home” is what I meant to say.

I type this as I sit in LAX at 5 AM on Monday morning, at an empty gate, awaiting our 8:15 flight home. By the time this posts, I will have been home for a little more than 24 hours … but right now, I just want to get there.

Red-eyes are not fun, not the flights and not the actual eyes.

And I do have red eyes, as I did not sleep a wink on the Kauai – LA flight. I tried but it wasn’t to be.

Middle seat for a 5 hour flight – Ugg!
Stuck between two people soundly sleeping…with my eyes wide open – Double Ugg!
Injured tailbone and sitting on a doughnut – Damn! (more on that later)

It was all worth it though. Even if the only good thing that happened on the trip, was seeing dolphins in Kauai. It still would have been totally worth it. Of course, there were many other amazing things about the trip, just saying.

I have SO many photos like the ones above – that I’m grouping together – so you can see a small sampling of them.

There were literally hundreds of dolphins surrounding our catamaran on two separate occasions. Wow!

The majority of my photos are from a video I took with my iPhone, then I used the “snapshot” feature on my MacBook to capture the still images.

I learned, while trying to get photographs of whales while we were in Alaska last summer, that this is the way to go with fast moving subjects.

Also with things like lava flowing into crashing waves. Yep, we saw that too, in Hilo.

That will be the next post… the injury occurred then too, story to follow…

P.S. Happy Birthday to my beautiful, thrifting, picking, flea market, crafting, and cooking friend, Sheila! I hope you day is a wonderful as you are! xoxo

While in Kauai, we tried to see as much of our favorite spots as possible. One of those has to be Wialua Falls. There are so many beautiful waterfalls on the islands, but Wialua is still our favorite.

You’ll see people all over the islands making baskets, hats, little animals and the like out of palm fronds.  There was such a guy at the falls, but this particular basket with the little cricket attached was just too cute to not get a snapshot of.

When you’re in Kauai, you have to drive down the Tree Tunnel!

Kauai’s mile long Tree Tunnel is located on the south shore, on Maluhia Road, on the way to Old Koloa Town.

We also had to check out the Spouting Horn.

“On Kauai’s South Shore you’ll find the spectacular Spouting Horn blowhole, one of the most photographed spots on Kauai. The Poipu surf channels into a natural lava tube here and releases a huge spout of water during large swells.”

A new stop this time was the Kauai Coffee Company.

We took the self-guided walking tour and Dave tasted some coffee …

… while I was busy in the store buying and having shipped home a box full of burlap coffee bean bags.

On our last full day in Kauai we took a catamaran out to snorkel, look for dolphins, and to see the spectacular Na Pali Coast.

The beauty of this place is positively breathtaking!

Photos can not do it justice.

We dropped anchor here and snorkeled for about an hour. It was hard to put your face in the water when you had all this to look at above water!

That evening, we sat on the patio of the St. Regis Princeville for sunset. We both agreed, this is the place we will stay on our next trip to Kauai!

There, we were treated to the daily sunset champagne-sabering demonstration. First a conch shell is blown to start the sunset ceremony.

And then, after much pomp and circumstance, the bottle top is sliced off with a saber. Dramatic, traditional and glorious!

It was another perfect day in paradise. Oh, and don’t for a moment think I forgot to tell you about the dolphins… the next post with be devoted to the dolphins… so many dolphins!