After my parents divorced when I was 10 in 1978, my mother went back to work as a travel agent. An opportunity came up for her to bring a tour group to Hawaii on vacation. So, in November 1979, she headed off to Hawaii. While there, she met a most interesting British man at the Marriott hotel at Waikiki Beach in Oahu. They danced, chatted and had a great time! He was on vacation, but she was working. So, she had to leave with her tour group as her tour was due to go to Maui, Kaui and Hawaii. He followed her! When she told me, I was enraptured by the romance of a man chasing down my mother from island to island!
That man is my stepfather!
It’s funny! As a woman of the same age my mother was when she met my stepfather, and I being in the same place she was when she met him, I recalled her story again. What seemed romantic in the 70s, seemed scarily like my beloved stepfather was some sort of stalker! Now, anyone that knows me knows that I love him dearly…I’m just saying, if you did not know him, and my mother told you that she met a man that followed her island to island…what would you think? Good thing they met in the 70s!
Thursday, David had to go to work, so the boys and I spent the day at the beach and the pool. We even went for a walk to look for the Aquarium. As luck would have it, Hawaii does not have very good skills at labeling their important buildings! So, we ended up not finding the aquarium. We did discover some great flowers, leis and more, and these colorful birds. There are many lava rocks on the beach. The kids have had a great time finding different shaped ones and comparing them to the other’s findings. Also, Justin made friends with three white doves. He fed them some chips and the were trying to take the pieces of his hand. One even jumped up on his chair to try and get a better piece. He was thrilled. Dinner was at Arancino di Mare. No kids menu, which was a bit of a hassle. Delicious, nonetheless.
The Hawaiians were so friendly. My first reaction would be that they are paid to make us like their home, but most of the houses I saw were sadly run down. But they are a proud people definitely into the beauty of their island. Most of the islanders took a shine to my blond boy and my red-head. These boys are a rarity in these parts! If I took them to Ireland or Scotland, no one would look twice at them!
We also many tourists from all parts…Japanese, Chinese, Australian, British, American, French, Scandinavian, Indian, and Italians. All of the female tourists bought themselves their Hawaiian mumu complete with a hair ornament shaped like a hibiscus or orchid. Some men wore Hawaiian shirts, but not a lot. I do give everyone credit. I saw all shapes, sizes and ages at the beach wearing bikinis and speedos and no one even blinked an eye. I was relieved as I expected to come to a place with skinny dark Polynesian ladies, and dark Polynesian men with rock hard abs…and I thought I would look like a white beached whale! But thankfully, it did not matter. Everyone was there to enjoy the surf, and that is what we did. Many people dressed only in their bathing suits. And yes, I did see the occasional lei. Beautiful and delicate, also pricey. But worth it if you can splurge to get the aroma of fresh flowers all day!
Frequently, we visited the ABC Store for our drink, snack, souvenir and sunscreen needs. These store were on every block! Whomever owns this chain is rich rich rich!
It was a great trip. There was so much to see and do and yet, we only had a nibble of it. We were very sad to leave, but I plan to utilize my senses and turn that towards my recipe developing and work for with the Hawaiian flavors. Check out these cookbooks: Hawai’i Cuisine: A Sampler of Favorite Island Recipes by Sam Choy and Tropical Taste by Sonia Martinez. And, in the meantime, here is a traditional English scone made with Hawaiian flavors.
•2 teaspoons baking powder
•1/4 teaspoon salt
•1/4 teaspoon ginger
•1/2 teaspoon lime zest
•1/3 cup unsalted non-hydrogenated non-dairy butter, chilled
•3 tablespoons agave nectar (or honey)
•3/4 cup low-fat coconut milk
•1 cup pineapple, chopped
•1/4 cup macadamia nuts, chopped
1. Preheat oven to 400F.
2. Mix flour, salt, baking powder, ginger and lime zest with a whisk in a large bowl. Add cut up butter and mix with your fingers until they look like bread crumbs.
3. In a separate bowl, beat the coconut milk and agave nectar until frothy. Make a well in the center of the dry ingredients and mix in the coconut milk until the mixture just starts to come together.
4. Stir in chopped pineapple and macadamias. Mix gently until combined.
5. Form the dough into a round circle. Flatten to 1/2 inch. Using a sharp knife, cut the circle into 8 wedges. Place each wedge carefully onto an ungreased baking sheet. Put it in the oven and bake for 18 mins or until golden brown on top. Do not over bake.
6. Slide them on to a cooling rack gently and immediately and store in a air tight container when cooled for breakfast or light snack. Serve warm or at room temperature with jam or powdered sugar. Also, may be stored in the freezer for a month in an airtight container.
Yield: 8 scones
Tropical Scone Photo by Lori Maffei.