Shortest Day of the Year

Sunlight is so important to a person’s well-being. It can make the difference in a bad mood, one that’s barely tolerable, and an optimistic attitude, in my opinion. Take a moment to think about it. For instance, when you’re away at the beach and the sun is shining in a clear sky, it feels as though there isn’t a care in the world. Even if it’s mid-December and noted as the winter solstice, for those (like me) who live in the Northern Hemisphere. Grown-ups laugh into the ocean breeze. Children frolic in the waves. Co-eds pick up a friendly game of beach volleyball. Others just relax under striped umbrellas and wiggle their toes in the sand. And no one seems to mind wearing a bathing suit, even if you wouldn’t be caught dead doing the same thing back home. No worries. Take a deep breath. Bask in the fleeting sunlight. Sit back and sip on a tropical cocktail or a glass of freshly squeezed lemon-lime iced water. The day will be over before you know it. 

No Pig-Latin Required 

A Kalua pig roast is as common in the Hawaiian Islands as an American hot dog is at a baseball game. A big difference on the islands is the time-consuming preparation required using an underground oven, or imu, for the pig roast. Patience is key. Slow cooking is the secret to rich, moist, tender pork with just the right amount of smoky taste that cannot be duplicated. To be fortunate enough to watch the ceremonial process is a privilege few tourists afford. After two hours the lava rocks are hot enough for the entire pig, which is wrapped in chicken wire, to be placed in the imu by two sturdy men. Taro, sweet potatoes, and ulu breadfruit are tucked around the pig before banana leaves and wet burlap completely encase it. A canvas tarp becomes the next covering. Last, but not least, dirt is used like the lid on a pot. Set the timer. The pig will roast underground for eight hours, saturating all the flavors. Once the multiple layers are removed, the tender pork is shredded and the luau begins. Aloha!

Catch a Glimpse of Ancient Hawaiian Culture in Torch Lighting Ceremony 

The muscular native Kauaiian, dressed in traditional garb, slowly raised a scalloped conch shell to his lips as the audience at the Marriott Beach Resort held their breath in silent anticipation. A trumpet-like fanfare filled the air at the natural beachfront stage where ocean waves rushed to meet the sandy shore. An attractive female native, in a flowing Polynesian skirt, green leafy leis, and Kukui nut shell necklace, sat nearby on the grassy knoll. Gentle drum beats engaged melodic songs swaying the beautiful sinuous hula dancer to her feet. Rhythmic hip movements, accompanied by floating hand gestures, matched the drumming performance. Together they seemed to cast a magical flow that touched each heart. As the history unfolded, the contemporary hula dance of Kahiko (ancient) told a story that left an imprint on all who caught a glimpse of this exceptional dance form. 

Dining Outside the Home: La Spezia Restaurant and Wine Bar in Old Kōloa Town, Kauai

Dining Outside the Home: La Spezia Restaurant and Wine Bar in Old Kōloa Town, Kauai!  Authentic cuisine is served Italian-style all week long, but it’s Sunday Brunch that grabs the attention. Choose your poison: the Bloody Mary Bar, Sparkling Champagne Mimosa, or an extended wine list that is nonstop. If the tables are full, no worries. Grab a seat at the bar. There’s never a dull moment in the midst of conversation. Breakfast entrees include Brie French Toast, Prosciutto Panini, or Three Egg Omelette along with a plethora of limitless menu selections. The hollandaise sauce on the Eggs Benedict is numero uno, in my opinion. I practically licked the plate clean! Relax in the cozy atmosphere and embrace the island atmosphere. Then next time, go back for dinner. 

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Smoked Salmon Dill Spread with Crudités! For those who appreciate a healthy choice while socializing, this one is for the books! Add an assortment of baked bagel chips for a salty crunch finish. 
SMOKED SALMON DILL SPREAD
Ingredients:

8 ounces of Neufchâtel cheese 

2 tablespoons prepared horseradish 

2 tablespoons fresh Dill, chopped 

Dash of White Pepper 

1/4 pound Smoked Salmon, chopped
Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Ranch Pretzel Twists! You’re thinking snack-city. I know, right? Except this version of baked pretzels is made with one of the healthiest foods around: Chia Seeds! They’re a good source of vitamins and minerals in a balanced diet. With every bite you’ll practically be doing the “Happy Dance”.
RANCH PRETZEL TWISTS
Ingredients:

15-ounce bag of pretzel twists 

1 cup pure vegetable oil

1/8 teaspoon garlic powder

1/4 teaspoon cayenne pepper 

1/4 teaspoon seasoned salt

1/4 teaspoon Worcestershire sauce 

1 packet Ranch seasoning mix

1 tablespoon chia seeds
Directions:

Preheat the oven to 275°. Empty pretzel twists into a gallon storage zipper bag. Mix thoroughly all the remaining ingredients except chia seeds. Pour over pretzels and close the bag. Toss the bag to evenly coat all pieces until the oil is absorbed. Empty contents onto a baking sheet coated with non-stick spray. Try to form a single layer. Lastly, sprinkle the chia seeds over the pretzels. Bake 10 minutes. Then turn pretzels over and bake an additional 5 minutes. Remove from oven and let cool before storing in sealed container. 

Dining Outside the Home: Tortilla Republic in Poipu, Kauai

Dining Outside the Home: Tortilla Republic in Poipu, Kauai!  There’s something about a cantina-like patio setting where sea breezes and warm sunshine are as therapeutic as the bartender’s handcrafted jalapeño margarita on the rocks. The salty corn tortilla chips compliment the salsa de mesa, for starters. The menu is spot on with organic produce and fresh ingredients. It’s easy to choose the bold favorites of pork carnitas in a bowl of kale, black beans, and rice. The tropical atmosphere partners well with Mexican classics. Hola Aloha!