Maui | Weekend in Wailea

I promised you the second half of this Maui trip way back when, so here we have it (just a few months belated!)

After a few days at Travaasa Hana, I flew back to Kahului. With this Kahului-Hana flight option, I don’t think there’s ever a need to do the Hana drive. The drive is beautiful (especially if you stop for banana bread) but not for anyone that has motion sickness.

I rented a car at Kahului. It was my first time renting a car and I was so nervous I bought every type of insurance possible (this was an amateur move). The lady at the counter sense my nervousness and was like, are you driving alone? I nodded my head and she said, how exciting! I’ll give you a nice upgrade. New car! You’re the first to drive it. Here are your keys, stall 36. 
 
I was all giddy walking across the car rental lot. What kind of upgrade would this be? Something fancy? A neat convertible? I arrived at stall 36 and there was a red Suburban. It was GIANT. You could put ten people in this car. What was she thinking? I thought about returning to the rental office and asking for something normal size, but then was like ah, might as well learn how to drive it. Guess it was good I got all the car insurance haha. I sat in the car (which could double as a hotel room) for ages trying to figure where everything was. I decided to drive slow and carefully. No accidents…

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Argentinian Yerba Mate, Part II

[I’m collaborating on a three-part series with Argentinian Yerba Mate. Over the course of the next few months we’ll explore how to make/drink yerba mate, origins of the brew, and ways to work with yerba mate as an ingredient. Hope you enjoy Part II today ^-^]

Over in Part I, we got a brief overview of Argentinian yerba mate and brewed yerba mate in a French press (instead of traditional gourd). I love the gourd, but it’s not always practical and the French press is an excellent tool for the everyday drinker.

I’ve also tried brewing Argentinian yerba mate in gaiwans and small 6oz pots, but French press works best if gourd is not an option. (I’ve had yerba mate ground superfine and pulled like a shot of espresso which was neat…subject for another day!) Today…

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This Week in Hawaii

I sometimes forget that this site started off (in 2005) as a personal blog, mainly about what I love to eat while home in Hawaii.

There were many posts on Palama Market (which I still visit weekly), breakfast at Cinnamon’s (Cinnamon’s isn’t as good anymore, we like Over Easy now), and the Zippy’s + Nisshodo combo. I’ve aged 13 years since then but still love local food as much as ever. Possibly even more? Yes.

I’ve been home a lot lately (trying to nail down this perfect schedule where I can evenly divide time between Hawaii, SF, and NYC). Wouldn’t it be cool if we could teleport? The older I get the more I appreciate how amazing and special local food is.

On Monday I got this bento from Ookini, a new musubi/bento shop in Waikiki. It’s called the “All Star” bento. Clockwise from top left: salmon/egg/spam, pickles/fishcake, chicken karaage, mac/potato salad (so vinegary, love it!), and the rice. Cute rice, yeah? Ookini rents out…

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