Maui: Day #5....My Birthday in Up Country

"Over all the sky - the sky!

Far, far out of reach,

Studded with the eternal stars."

- Walt Whitman

For me, birthdays have always been special. This year, my 39th is no exception. I am spending it in paradise with someone I love very much. Can't ask for anything more.

We hit the road for Up Country....a serene, quiet and cooler place. Kula is a district of songs, poems, and a conscious state of mind. High, clean and cool with towering eucalyptuses, Norfolk pines and ironwoods. A place where songbirds compose life in the vivid mornings and leave a hush at sunset as the world pauses to wait for the night.

Norfolk Pine

Brian and I thought our journey would take much longer, but we broke the trip up with frequent stops as we soaked in all the beauty of the country-side setting. Breakfast at Charley's is a tradition. They were open and serving up the most wonderful Macadamia Nut Pancakes on this planet (fire destroyed the bar area last year). The sun was already beating down in Paia....no breeze, so our journey up to 2500 feet was welcomed.

Driving south on Baldwin Avenue we first came upon the little town of Makawao....a Paniolo or Hawaiian Cowboy town. Once a rough and tumble "wild west" outpost - it's now a lively "artsy" community with a main drag lined with fine art and a collection of boutiques.

Jacaranda Tree

Continuing along the Kula Highway, we were a bit disappointed with the low cloud cover, masking incredible views, but the sweet smell of the air and the cooling breeze more than made up for our lack of view. Vog (volcanic fog) began sweeping across Maui due to the on-going eruption of the Big Islands - Kilauea.


We made it to Ulupalakua, offering many treats for the eyes, palate and spirit. Our drive gave us a chance to get up close with wild horses and roaming cattle.

It's also the home of Maui's winery, Tedeschi vineyards. We sampled some unique wines in their tasting room located in the King's Cottage. This guest cottage was built specifically for the celebrated visit of King Kalakaua in April of 1874.



I begged Brian to drive 10 minutes further along the road, but the eerie remoteness and the on-coming rain proved too much for this trip. We've already travelled this back road to Hana before and neither one of us was up for the trip again.


We headed back north along the back road (Crater Road) nestled up against Haleakala Crater. Clouds enveloped the second largest volcanic mountain in the world (10,023 foot high summit), so we continued up to the Kula Lodge - and had a look around.



Kula has become a mecca for visitors looking for a glimpse of rural Hawaiian life - a longtime farming community. The lodge itself offers charming chalets and an extraordinary garden setting. The birthday girl had a chardonnay and relaxed in the mountain setting.



Our journey back to Paia took us through Haiku and Keokea, two rich - green pasture-land villages dotted with purple jacaranda flowers, which bloom every year around my birthday. The incredible beauty of this place has drawn artists from all over the world. Little studios and galleries are hidden around every turn.

Paia, is a bohemian north shore beach town where the start of the road to Hana begins. Boutiques, antique shops, fine art and native handicrafts fill the streets. Brian and I wandered around before heading just east of the heart of town to Mama's Fish House.

The island's iconic seafood house, Mama's Fish House has a unique location in a pocket-sized coconut grove, where the waves and the sun meet in perfect harmony. It's a classy, yet relaxed setting - and Brian and I had one of the best seats in the house.

Our meal was good, not phenomenal, but some of the best prepared "clean" food I have ever had. It's a pricey treat (something I had a hard time with upon review) You have to enjoy the entire "package" and realize that you are not just paying for the food on your plate, but rather - the opportunity to enjoy the ambiance and scenery of the north shore while eating fresh local fare.

Our pupus were delicious, Brian had Mama’s Macadamia Nut Crab Cakes with Fire and Ice Relish - 2 cakes each dabbed with a spot of caviar that were mellow and well seasoned.

I had the Ahi Tartare, served with tomato and goat cheese bruchetta. Rich, buttery tuna offset by the earthy, mild cheese.

Picking our entree was tough. Brian went with a wonderfully prepared King Salmon caught off the waters of New Zealand and grilled in a Ti Leaf with macadamia nuts, cilantro, lemongrass and coconut milk - along side grilled plantanes.



I debated between the Kahlua Crispy Duck and a regional fish - in the end, choosing the Uku caught over the deep reefs near Kahoolawe – Sautéed with Maui tomatoes, mushrooms, white wine, garlic and capers. Brian picked a wonderful Carneros Chardonnay, buttery, velvety and smooth - the perfect accompianment to our meal.

Complimentary coconut ice cream (candle included) was the perfect way to end the meal.

It was a long 50 minute journey back to West Maui. I so much appreciated Brian driving the entire day so that I could enjoy the journey.

A perfect day.....my birthday

Aloha,

Stacy

Maui: Day #4.....Life is Good!

Brian and I awoke to no wind and a cloud free Molokai for the first time since our arrival. We knew the day was going to be hot so we headed out for our morning walk, venturing up to the Kapalua Airport.

Kapalua Airport

Amazing views....well worth the hill climb! A clear enough day to see whales rolling in the distance.

We ate B'fast next door to our condo at the Sands of Kahana and spent some time at the beach (Brian) and pool (Stacy).

In the afternoon we drove up to Kapalua and Napili Bay and made dinner reservations and enjoyed driving around, looking at the other resorts and feeling the sun on our faces.

We had the most incredible dinner at the Sea House. We started out with pupus.....a Caprese tower and two butterflied Coconut-Macadamia Nut dusted Shrimp. Beautiful presentation and flavors.

Brian's entree was the Free Range Chicken Breast, grilled with an herb pesto and served with steamed veggies and whipped mashed potatoes. I had the Diver Scallops (4 of the most succulent I have ever tasted), bathed in a red curry-coconut broth with mango lobster relish. OH MY GOD!!!!!

One of the things that sets the Sea House apart are the prices ($8-$10 cheaper than anything you'll find in Lahaina) and the service was impeccable. I'd go back in a heartbeat!

We didn't have a great view from our table or the sunset (I missed the "shot of the day" eating my Caprese tower), but we took a couple of pictures after dinner that turned out pretty good.

The stars twinkled more last night than any other night and it was nice to finish up our 4th day, sitting on the lanai gazing out into the night.

Aloha,

Stacy

Maui: Day #3....Our Snorkel with the Turtles

There are days in one's life that are remembered forever. Today is such a day. Many people have snorkeled with turtles before and many will after but it was my first time. It, for me, is one of the life-list things I had to do. On a Chamber of Commerce day - perfect weather, perfect seas - we froliced with a mother humback whale and her calf off our starboard bow, snorkeled the famed reef at Molokini and swam with the turtles at "Turtle Cove". To experience watching the other-wordly environment of a coral reef reminds me of my Dad and I watching this stuff with amazement on PBS. I couldn't help thinking how proud he would be that I actually was part of that world for a short time. I wish I could tell him my astonishment seeing a four foot turtle emerge from its home in the reef, ascend 60 feet, and surface to take a breath of air, all within six feet of us. It is a feeling I will not soon forget.

Aloha,

Brian

Maui: Day #3...Our Evening at Roy's

Brian and I had an "out of this world" dining experience Tuesday evening at Roy's, located across the street and down half a block from our condo in Kahana. It's one of our favorite places to go and every meal I have ever had there has been a complete harmony of Hawaiian Fusion - a global inspiration of texture, flavor and originality.

We opted for pupus (appetizers for you on the mainland) paired beautifully with wines recommended by our waiter, Jeff. Our 4 choices included:

Hawaiian Kai Crab Cakes - with a Spicy Sesame Butter Sauce

Lobster Potstickers - Ko Chu Jang Vinaigrette and Chili Aioli

Goat Cheese & Hamakua Mushroom Ravioli in a Sake Goat Cheese Sauce

Ahi Sashimi with Soy, Wasabi and Spun Veggies on the side - which Brian loved!!!

Dessert was the best Pineapple Upside Down Cake I have ever had (and the vanilla macadamia nut ice cream served on the side wasn't all that bad either).

As we paid our bill and said goodnight to our new Maui friends (Oregon Alum, Walter and his wife, Carol) our waiter said we, "ate and drank like rock stars". I couldn't have said it any better.

Enjoy!

Stacy

Maui: Day #2...A Quiet Adventure

Aloha!

Brian and I started the day early again. Another 2 mile walk, this time north towards Kapalua. Much better scenery, but no sidewalk (treachery). Hey...they have pot-bellied pigs here! Just like having a guard dog! The smell of the flowers takes your breath away. Brian and I love checking out the real estate (dreaming). At 7:30AM Kahana is just coming alive with locals and tourists.

Our Morning Walk in Napili

We spent some time by the pool (Brian at the beach) and then headed to Kaanapali (a drive south 5-8 minutes) for the afternoon.

The one thing you notice by travelling south a few miles is the temps....at least 10 degrees warmer and no wind or rain. Stinking HOT......Stacy's forehead is turning pink (and she drinks sunscreen).

We loved exploring the Whaler's Village Shopping Center at Kaanapali Beach and found a couple of places for "Happy Hour"( okay...three places, Hula Grill, Rusty Harpoon and Tropica @ the Westin).

The Westin Bar "Tropica" had a great Pupu menu!

Three cheese pesto flatbread.....YUMMO!!! Kevin our bartender (16 year "native" whom I'll refer to later) was an excellent host! We loved walking the "boardwalk" however, by 3PM it was hot and time to head home to relax and prepare for sunset.

Whaler's Village - 4-21-08

Enjoy!

Stacy

Maui: Day #1...a long days journey into night

Aloha!

Day one felt like a week! Up before the moon set over Lanai and the stars faded away - a calm sun rise over the West Maui mountains.

Walked 2.5 miles on lower Honoapiilani Road up to small local farmer's market for some fresh produce. I love looking at all the little houses and dreaming of a life in the islands.

Enjoyed a couple of hours down on the beach in front of the condo. It got quite warm and we moved to the pool for a cooling swim about noon. Spotted a whale frolicking off the shore. It breached a couple of times and showed us his black tail. AMAZING!

Our first "Happy Hour" was next door at the Sands of Kahana. That first Mai Tai really hit the spot!

Finished up our day on the lanai. Our sunset was nil and we had cooling showers that lasted past sunset.

We BBQ'd some chicken, red peppers and Maui onions, served over veggie rice with a side salad of fresh avocado and Kula tomatoes.

A perfect 15 hours day on Maui!

Enjoy!

Stacy

Maui: Aloha Arrival

Aloha!

Brian and I touched down yesterday afternoon about 1PM Maui time in the land of paradise. Just as we remembered, it's a beautiful piece of heaven.

Here is our home for the next 10 days...

Valley Isle Resort in Kahana, just south of Kapalua.

We had showers in the afternoon, but I wouldn't call it rain. Sprinkles mean....RAINBOWS! And Brian and I even saw a rare "moonbow" after dark. Not sure if it exists, but it was definatley a rainbow after dark.

Grilled NY steaks and asparagus on the BBQ......Life is GOOD!

Our first sunset was not as spectacular as some, but we had arrived and we were grateful.

Enjoy!

Stacy

Old Photo Friday: Maui Sail

Date: April 2006
Location: Maui
Who: Stacy & Captain Christina
What: Champagne and Chocolate Sail aboard the Scotch Mist off Lahaina

Okay, I know it's only been two years - not necessarily a good "old photo Friday" candidate, but Brian and I fly off to Maui in the morning so I am a bit excited!

Enjoy!

Stace

Recipe of the Week: Pasta with Creamy Gorgonzola Sauce

This recipe is an adaptation of a Weight Watchers dish I cooked up earlier this week. Believe it or not, chopped dried figs add a lovely touch of sweetness to the sauce. I found them in the grocery isle that carries other dried fruits (they are actually nice to snack on).

Serves 4

Cooking Time: 15 Minutes

Ingredients:

12 oz uncooked spaghetti, or pasta of your choice
3 cups fat-free skim milk
1 Tbsp Butter

2 Tbsp all-purpose flour
salt
black pepper
1/8 tsp cayenne pepper
1/2 cup Gorgonzola Cheese, crumbled
1/4 cup grated Parmesan cheese
4-5 medium dried figs, coarsely chopped
1/4 cup chives, minced

Instructions:

1. Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
2. Meanwhile, with a wire whisk, combine the butter and flour in a large skillet, blending until the flour is dissolved and cooked, about 2-3 minutes. Add the milk, salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5-7 minutes.

3. Add the Gorgonzola cheese to the milk mixture; cook, stirring constantly, until the cheese melts.

4. Stir in the figs and chives.
5. Add the spaghetti to the cheese mixture; toss to combine. Top with Parmesan cheese and serve.

Enjoy!

Stacy

Sunny Saturday at Edgefield

The Little Red Shed

Brian and I spent Saturday exploring historic McMenamin's Edgefield in Troutdale. It's really a truly remarkable place to spend the day. We sat outside the "Little Red Shed" and soaked up the sunshine for part of the day.

McMenamins' blends their own signature - taking historic buildings and artfully restoring them with rich, cozy interiors, tranquil ponds and dazzling gardens in all their properties.

Encompassing a lush 38-acre parcel of farmland at the mouth of the spectacular Columbia River Gorge, Edgefield was the perfect place to explore. What a bonus to have it be our first 70+ degree day of the year (and yes, we have sunburns to prove it).

On the Edgefield grounds we found a plethora of diversions (unique and numerous pubs, cigar bars and a winery tasting room). From almost every wall, nook, pipe fixture and fuse box - original paintings and historical photographs fill the gaps. From the herb garden, the Fir Grove, the little Red Shed (and pond) - plant lovers should prepare themselves for total bliss (I bet the place will be blooming in the weeks to come).

Brian and I picked out tons of plants, flowers and herbs. There is a start of an impressive vegetable garden (which provides delicacies for the menu in one of the restaurants).

There is also a little "pitch" and "put" golf course (which was totally packed) that looks like a fun way to spend an afternoon.

We will definatley be back!

Enjoy!

Stacy

Old Photo Friday: Brian and Jenny

Click on picture to enlarge

Date: April 2004
Location: Safeco Field, Seattle
Who: Brian and friend, Jenny
What: Taking in an M's game

I met Brian just prior to this game. I took the 6/63 in March and I remember Brian talking to a fellow student in class about having tickets to an upcoming game. That's when I knew that Brian was a baseball fan and a potential "catch".

Enjoy!
Stace

Recipe of the Week: Spring Veggie Risotto

It's spring, and a cook's thoughts turn to early vegetables. A perfect spring dish, Veggie Risotto! This is a play on a Greek dish called spanakorizo that's popular during Lent because it's made without egg, cheese or meat. To make the dish richer (Lent – aside) add chunks of feta and top the risotto with sharp goat cheese or grated Parmesan.

Greek-Style Vegetable Risotto
TOTAL PREP TIME: 30 MINUTES

SERVES: 4 TO 6

Ingredients:

6 cups vegetable stock or low-sodium broth
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 pound arborio rice (2 cups)
½ cup Kalamata Olives, rough chop (no pits!)
1 large zucchini (10 ounces), cut into 1/2-inch dice
4 scallions, thinly sliced crosswise
1 cup frozen peas, thawed
One 1/2-pound bunch of arugula or baby spinach, large stems discarded & leaves chopped
Salt and freshly ground pepper
Chunks of Feta cheese (optional)
Freshly grated Parmesan cheese, for serving (optional)

Directions:
1. In a medium saucepan, bring stock to a simmer.

2. In another medium saucepan, heat 2 tablespoons of the olive oil. Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.

3. Add the rice and cook, stirring, for 1-2 minute. Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more. Continue cooking until the rice is al dente and the liquid is thickened, about 20-30 minutes total.
4. Meanwhile, in a large skillet, heat the remaining olive oil. Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes. Add the peas and arugula/spinach and cook until wilted, about 1 minute. Add 1/2 cup of remaining vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat.
5. Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Add the olives and feta cheese.

6. Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with Parmesan cheese.

Enjoy!

Stacy

Pop Wins Again!

It was a bit anti-climactic last night since Pop had both Kansas and Memphis in the NCAA final, but he still drove north to pick up his winnings of $116 and watch the game at Rebecca Lane.

Congrats to Brian who won $5 (don't spend it all in one place) on a side bet with my Dad.
We all thought the championship was going to the "Elvis Boys". Maybe next year!

Enjoy!
Stacy

I Heart: Spring Blooms

The tree in our front yard stops traffic this time of year!

I got home from Tacoma last night just in time to take a few pictures before todays wind and rain take the blossoms away.

Old Photo Friday: Lunch with Mom

Today Brian and I are going to lunch with my Mom and Kenny at this pub. It got me thinking about this lunch with my Mom several years ago.

Enjoy!

Stacy

WHO: Mom and Stacy

WHERE: Wolfgang Puck's Restaurant in downtown Seattle

WHEN: Summer 1997 or 1998

WHY: Girl's Lunch (I had just gotten off the train from PDX)

Recipe of the Week: Pork with Lemon-Artichoke-Caper Sauce

This is an adaptation of a Weight Watchers recipe. Pan-searing the pork makes it tender on the inside and slightly crisp on the outside. Serve this dish over wild rice to help soak up some of the fantastic lemon-artichoke sauce.

Ingredients
· olive oil cooking spray or 1 tablespoon olive oil
· 1 pound lean pork loin, boneless chops, four 4 oz pieces
· 1/8 tsp table salt, or to taste
· 1/8 tsp black pepper, or to taste
· 1 cup canned chicken broth
· 14 oz canned artichoke hearts, without oil, drained and halved
· 2 Tbsp capers, drained
· 1/4 cup fresh lemon juice (1 large lemon squeezed)
· 1 tsp dried oregano
· 4 Tbsp parsley, fresh, chopped
· 1 box Wild Rice

Instructions
· Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Season both sides of pork chops with salt and pepper. Add pork to hot pan; cook until golden brown, about 2 minutes per side.

· Add broth, artichoke hearts, capers, lemon juice and oregano to pan; bring to a simmer and cook until pork is cooked through, about 8 to 10 minutes.

· Remove from heat and add parsley; serve hot.

Yields about 3 ounces of pork and 1/2 cup of artichoke mixture per serving.

Picture courtesy of Google