Author: Gail

Spouting Off For All to See

At the traffic circle in the road, an arrow pointed in one direction guiding curiosity-seekers to Spouting Horn. The scenic byway south of Poipu hugged the coastline for a short distance, passing impressive condo developments, sandy beaches, botanical gardens, and a golf course. Near the end of the road, Nature takes center stage, fueled by Hawaiian legend. Before the car door is slammed, the sound of crashing waves and heavy surf are heard. People are congregating along a chain link fence with digital cameras, cell phones, and selfie-sticks in hand. Beyond their shoulders is a water plume that could be nicknamed “Old Faithful #2” by the oohs and aahs ringing upward on the mist. If one snapshot isn’t enough, wait a minute for the next big swell. Take another photo; they’re free. When ocean salt water crashes into impenetrable lava rock, the natural blowhole produces a roaring sound with a hissing geyser that has been known to shoot 100 feet into the air. Awestruck like the others, snapshot after snapshot was taken. Down below, a tour boat could be seen drifting in on the tide for an up-close-and-personal experience worth writing home about. It seemed conditions were perfect for spouting off for all to see. The legend continues:
“Ancient Hawaiians believed this coastline was once guarded by a giant moo (lizard) named Kaikapu. Everyone was afraid of the moo because it would eat anyone who tried to fish or swim in the area. One day, a young boy named Liko entered the ocean to outwit the lizard. Kaikapu attacked him, but Liko thrust a sharp stick into her mouth, swam under the lava shelf, and escaped through a small hole to the surface. The moo followed Liko and got stuck in the lava tube. To this day, you can hear the lizard’s roar and see her breath spraying from the blowhole.” *

*Reference m.gohawaii.com 

Dining Outside the Home: La Spezia in Kōloa, Kauai 

Dining Outside the Home: La Spezia in Kōloa, Kauai. As you walk up the wooden steps of the quaint corner café, the faint aroma of savory herbs, sweet pastries, and cured gourmet meats entice you at the door. Before you ever turn the knob to go inside, a handwritten sign is stationed there with words printed in colorful chalk: “CIAO! Please wait to be seated.” Wooden benches line both sides of the porch. A Sunday Brunch of scramblers, Benedicts, and pancakes is popular so the café is bustling with excitement. Conversations linger over the Bloody Mary Bar where morning cocktails get personalized to taste. A carafe of tomato juice is surrounded by glass jars of celery sticks, kalamata olives, dill pickles, jalapeño peppers, and even caper berries. Fresh horseradish, Worcestershire sauce, red hot tabasco, and other condiments follow up nicely. No complaints here. The challenge arises when choosing between the Traditional Eggs Benedict and the Italian Benito Benedict. Grazie, grazie molto!

Dining Outside the Home: Deli and Bread Connection in Lihue, Kauai 

Dining Outside the Home: Deli and Bread Connection in Lihue, Kauai. Like a shark attack on the ocean, the Lobster Roll is a mouthful. Chunks of sweet lobster tail, sautéed mushrooms, red onions, and bubbly Swiss cheese are melted together inside the freshly baked specialty bread. The onsite bakery not only features chunky soups and mile-high sandwiches, it is a favorite for oriental sweet breads and poi rolls. Follow your nose and get there early. Seating is limited and the daily batch of bakery breads quickly disappear. 

Dustin Hoffman Was Here

“We closed at 5:00,” said the slender guy operating the outrigger canoe hut on the secluded bank of the Wailua River. He and his two buddies were already swigging back a couple of cold brews in the vacant dirt parking lot. “Do you mind if we look around?”, Gerald asked. “Sure, as long as it’s right in this area”, he responded as he swirled his arm in a circular motion. I walked up to the thatch-roofed hut to snap a shot of the resident cat stretched out on the steps. About that time, a frisky rooster crowed and began chasing a hen in hot pursuit before giving up and heading for an easier target. The off-duty guide came over and began to explain about these ancient cultural grounds known as Kamokila Hawaiian Village. “The natural habitat reflected island lifestyles from centuries ago.” He coaxed us beyond the bamboo fence topped with several pairs of walking shoes, pointing out the primitive structures on the horizon. Two flamboyant peacocks strutted across the grassy area while we were told, “This is where the film, ‘Outbreak’ was shot. Dustin Hoffman starred in it.” “I remember that movie”, I said with enthusiasm. “A lot of movies have been made on Kauai.” He went on to say, “In my younger years, I was an extra in ‘Jurassic Park’. I played one of the soldiers who crouched during the scene where the actors were running from the dinosaurs.” “Younger years?” I marveled then teased, “You aren’t allowed to say that when you’re not over the age of 30”. He blushed and admitted he was 34 years old, but it seemed a lifetime ago when he was only 16 living up the mountain in the Wailua homestead. On impulse, he graciously took us over to the river where its indescribable beauty reflected like an artist’s rendering of a priceless masterpiece. Not wishing to intrude any longer, we expressed our thanks for the private tour, got back in the car, and headed out. Wanderlust is a key element in the quest for adventure. One never knows what opportunities lie in the next turn in the road. Or who you will meet and the stories they will share. Mahalo. 

Hero in the Hard Hat

Jetting away to a tropical island in the middle of the South Pacific may be everyone’s idea of the perfect dream vacation, and it can be, until reality sets in. Power outages and antiquated water lines can be a bit of a challenge when the sand is sticking to your skin and you desperately need a clean shower. Repairs take time; patience is key. Learn to smile and “go with the flow” (no pun intended). Only two days ago I was wrinkling my nose at a man who stood under the open shower nozzles at the beach using a bar of Ivory soap. He proceeded to lather his entire body, including down his swim trunks. I walked away feeling as though I had intruded on his personal shower-time. Perhaps his accommodations were without power and water. Interesting perspective. In time, the diligent utility workers restored things to order in my little corner of the world and life in paradise had resumed. Keep in mind, heroes come in all shapes and sizes. Some even wear hard hats. 

What a Wonderful World

When you get a personal invitation and a table up front to hear a resident Kauaiian who garner’s the title of World Famous Ukulele Artist, you pay attention. Aldrine Guerrero, one of the creators of Underground Ukulele, is a thirty-something marvel on the Kanile’a stringed instrument. Aldrine has a goal to expand the next generation of ukulele players by combining a community of talented artists together with knowledge and technique through the internet. His unique style and nimble fingers have produced YouTube videos accumulating over seven and a half million views. In demand at concerts, Guerrero builds a friendship with the audience in every song. He finds a way of connecting you to the music through personal lyrics, old favorites, and fast-paced acoustics. Often his fingers move so fast, they become a blur. Then his smile says it all. He and his guitarist, Aaron Nakamura, performed at the Oasis on the Beach for two hours without pause leaving the audience to clap their hands in jubilation. My husband and I departed with a personalized CD, a snapshot, and a feeling of being in the presence of greatness. 

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai 

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai. Imagine a place where waterfront seating showcases every evening sunset. Now imagine tantalizing delights of Hawaiian cuisine arranged picture perfect at the table. The struggle is real whether to first take a snapshot or succumb to a tiny taste. Every visit becomes a treasured memory. Signature Cocktails are served with natural ingredients artistically blended. One tequila favorite in particular, Agony and Ecstasy, is made with an exclusive smoky sea salt rim. Henry, an energetic employee, has perfected a technique of firing certain wood chips and Kauaiian sea salt for the homemade smoked salt. The results leave you walking away already planning a return visit. 

The Mystery of Spam

Since I’m visiting the island of Kauai, this post applies to a popular canned food product, not digital technology. My husband and I became friends with a couple who reflect the island spirit. We chatted for hours one evening, while whale-watching at the lighthouse. 
Interview with Lexi, a Kauaiian island native:

Me: I went to the grocery store the other day and saw an abundance of Spam on the shelves. The signage boasted Spam as a local favorite. Can you explain its popularity?

Lexi: (giggles) Well, it’s a very versatile staple to have in the pantry. One can of Spam goes a long way in preparing a meal. And it’s affordable. 

Me: How do you choose which flavor to buy? I’ve seen Jalapeño, Hickory Smoke, Hot and Spicy, Cheese, Bacon, and more. 

Lexi: There’s about a dozen choices, but I only get the Classic or Low Sodium. 

Me: Why is that?

Lexi: Tradition. I grew up on Spam Musubi. My husband did, too. He could eat that three times a day. 

Me: What is it?

Lexi: Spam Musubi is a quick and easy breakfast, lunch, or snack food. It’s made by slicing the Spam and frying it. You never want to eat it straight from the can without frying it first. It tastes better cooked. Just put it in the skillet and fry it so there’s a crispy edge to it. No oil, maybe a touch of butter, just a little bit. Then take some cooked sweet rice and press it into a block the same size as the meat. Put the Spam over the rice and wrap it together with nori dried seaweed. That’s all. You should try it, it’s good. 

Me: Where can I get it?

Lexi: Anywhere. It’s in the deli part at the grocery store or by the checkout in a convenience store. The mom and pop restaurants all sell it, too. 

Me: Are there other ways to eat Spam?

Lexi: Of course, Honey. We chop it up and put it in soups, in sushi, or use it in stir-fry, too. 

Me: I guess I’m going to have to try that, Lexi. Thanks so much for sharing your experiences with me. 

Lexi: Anytime, Sweetie. 
So there you have it. Spam is a favorite by tradition as well as its versatility. It all began during World War II when Spam was shipped to the GIs stationed in the South Pacific. It was flavorsome, filling, and didn’t spoil in the tropical climate simply because it required no refrigeration. The islanders found it appealing and its popularity soared. Today Hawaii consumes more Spam than any other state. It is definitely here to stay. 

The Welcome Wagon Whale Watchers

At first the white caps in the surf lure you into believing you see the curve of the massive sea creature flipping backward into the breach position before disappearing underwater. But it’s just a wave, you’re told by a native islander. “See that water spout on the horizon? That’s one. There’s another because they travel in pods this time of year. The species swim all the way from the icy waters of Alaska to mate, breed, and give birth in these warm cerulean waters. The males actually fight over a female until she chooses her mate. Then they become inseparable.” I learned to visually scan the open waters back and forth for signs of activity. I dared not glance away and miss something worth witnessing. The humpback whales did not disappoint. For an hour and a half, they frolicked near the surface as if performing for a group of tourists at Sea World. I saw an occasional breached back flip, storybook mermaid tail waves, and several fountain-like water spouts. It was as though the whales communicated in a sign language all their own. I learned a lot that day on the cliff. My new island friends, Lexi and Randall, appreciate the hypnotic lure and ancient history of this magical island called Kauai. Thanks to them and the stories they shared, I can appreciate it a little more as well.