“The whales are out! I’ll bring some binoculars to your table,” exclaimed the casually dressed blue-eyed waiter in flip-flops as he offered us two menus. It was “Happy Hour” at the Beachwalk Restaurant and Grill on the east side of the island and Markus wasn’t referring to the side effects of their signature Bloody Mary cocktails. He was all-Kauaiian native with his ivory-carved octopus medallion choker and long dark hair tied back into a knot at the nape of his neck. 
Humpback whales can be seen from shore at any number of locations around Kauai, but peak season is during the winter months of January and February when most of the calving occurs for them to mate and birth their young in the warm, tropical waters. It was a little premature for their inaugural appearance, but we still caught a glimpse of their water spouts on the horizon. 
Presently, we had a nice balcony front-row seat for watching seaside activities. When the humpback whales refused to make another appearance, we simply observed a class of elementary schoolchildren participating in Field Day activities as tag-team cheers exploded from the sidelines. 
Roosters with bright red combs and plumed tail feathers strutted back and forth demanding attention until an ambitious tourist tried to capture their images on film. Only then would they kick up their taloned feet and strut away crowing a “cock-a-doodle doo” in defiance. 
By now the famed fish and chips entree had appeared and we both sunk our teeth into the depths of pinnacle exclamatory utterance, practically rolling our eyes back in culmination. If this wasn’t a taste of Heaven, then we had no idea what was.   
We sat there until the afternoon delivery of sweet onions, fresh garlic, and garden produce arrived and our appetite had long been sated. Five bamboo swizzle sticks scattered topsy-turvey on the signature cocktail napkins were all the evidence left remaining of an afternoon spent in open-air tropical bliss and latter day delight.