Maui Vacation 2014 Day 1

I know, I know - we're Maui junkies. It's no secret! We absolutely love Maui! It's our favorite place to go on vacation, and this time we got to share the trip with tons of people we love!

The last time we were in Maui was back in 2010 for our honeymoon.

Here we are just outside Twin Falls, at a stop along Hana
Highway in 2010!

 However, we were in Honolulu in 2011 for a vacation with Grandpa, Grandma, Uncle Ken & Aunt Judy!

Here we are in King's Village in 2011!

Our trip to Maui this time was with Robert's parents, his sister, our BFF Bryce, Uncle Brian, Auntie Sloane, Alisha & T2!

Our family picture at the Last Lava Flow
Maui, 2014

 Without further ado, let me start by what was going on the morning of September 21st, when we left for paradise.

Everyone met at our house in the wee hours of the morning. We left Ellie Jo asleep for as long as we possibly could. Uncle Brian, Auntie Sloane, Alisha & T2 arrive first, and then the Andersons' shuttle service (AKA, 15-passenger van) arrived to take us all to the airport. We were all getting loaded up, and there was a misunderstanding about Ellie's stroller. I explained that we needed to have it, and that I wouldn't be able to carry her everywhere. We were able to collapse it and sit it between Jeff & Erin up front - amazing! (PS - Jeff is really an incredible luggage packer-upper! He made everything AND everyone fit!)

Robert's parents and sister arrived next, and we all got situated while Ellie fussed and cried in her carseat after being loaded up. I couldn't blame her. I wanted to fuss and cry. I think we all did!

We got to the airport, quickly disembarked and went our separate ways. Everyone else was leaving a couple hours ahead of us. We were flying Hawaiian with Bryce (best deal around, bar none).

Bryce and Robert hauled all of our bags while I raced through the airport with a crying baby in her carseat in her stroller to the Hawaiian airlines counter (seriously, the last one in Sea-Tac).

We checked our one gigantic suitcase (for all 4 of us), and went to security. It took forever. We learned about yogurt being a "gelatinous" substance, and only allowed for babies. We learned that some people who don't have small children and do airport security do not understand how much food you have to bring for a kid traveling over 10 hours. (We were told that we had "quite enough." Robert and Bryce laughed.)

Once we were through security, we had plenty of time to get settled at the gate, use the restroom a few times, and Bryce and I got breakfast. Elizabeth did pretty good, but she got a little restless while we waited to board. Unfortunately, the airline wouldn't let us bring her carseat on board (she was a "lap infant"), even though there was an empty seat and plenty of room  Sigh.

Once we landed, we only had to wait a couple minutes for the minivan to pick us up! Robert's parents and sister had made a trip to Costco while they waited for our plane to get in. Loading up was interesting, to say the least! But we got it all to fit. We went to Ruby Tuesday's for food, then to the condo to unload.

Once we got unloaded, we wanted to check out the beach, of course! It's only a 4-5 minute walk from the condo. I purposed to put my toes in that sand every single day. There is just nothing quite like that feeling in the entire world!

Here's the baby, ready for the beach!

Amazing sunset!

Mommy and Daddy on the beach at sunset

Tiki torches outside our condo!

Oohhh palm trees!

I'm not one for selfies...but that flower is adorable!

Outside the pool at the condo

Tiki torches along the pool gate

That night, we all did a cook-out together at the condo, and had salmon and chicken from the grill! Delicious! (There was other stuff, too - those were just the higlights!)

Anyway, we were all pretty tired, and just happy to be in paradise!

More to come about day 2 tomorrow...

Vanilla Bean Spiced Pear Butter

Several weeks ago, I made a new creation in my kitchen.

And it was divine! 

Some of my friends asked if they could just eat it with a spoon out of my jars! Haha!

Anyway, I was cruising Pinterest one afternoon (I know; you're shocked), and came across this amazing recipe. My recipe is not identical. Credit where it's due; I did nearly everything she did in this recipe, but I did change it a bit to make it my own. Please make sure you read my recipe thoroughly to see the differences.

Here's what you need:

7lbs. very ripe pears - peeled, cored & chopped
1/2 cup water
zest & juice of 1 lemon (I used the entire lemon skin for the zest)
4 cups granulated sugar
2 tsp. vanilla extract (original recipe calls for 1 1/2 tsp.)
2 whole vanilla beans, sliced and scraped
1 1/2 tsp. cinnamon (original recipe calls for 1 tsp.)
3/4 tsp. cardamom
3/4 tsp. nutmeg
juice of 1 orange (I also added a little orange zest)




Here's what to do:

Combine the pears, water, lemon zest and juice in a big saucepan. Bring to a rolling boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes, or until pears are very soft. I prefer to use a wooden spoon, as opposed to plastic or metal.

Transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy.

In a different saucepan, combine pear puree, sugar, orange juice, vanilla, everything you scraped from the vanilla beans, cinnamon, cardamom, and nutmeg. NOTE: I put the sugar, orange zest & juice, vanilla, vanilla beans, cinnamon, cardamom and nutmeg together in a saucepan at the beginning, while the pears were boiling, because I really wanted to let those flavors marry. Bonus - your house smells amazing if you do this early on! (You can also add the vanilla beans whole, after you've scraped them; just make sure you take them out before you transfer to jars.) Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.

Meanwhile, prepare canner, jars and lids.

Ladle hot butter into hot jars, leaving 1/4 inch head-space. It's helpful to use a canning funnel. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.

These jars need to be processed for at least 10 minutes, if you're canning them. If you're using the Vanilla Bean Spiced Pear Butter within 2 weeks, you can refrigerate it. 

A few days after I made this recipe, I made pumpkin pancakes and covered them with the Vanilla Bean Spiced Pear Butter. DELICIOUS.

Footnote: Caradmom is my new favorite spice. It's better than any Christmas potpourri you can make or purchase! 

The Best Cheese Dip Ever!

You read that right - I made up a delicious new recipe tonight!

Allow me to share it with you...

Ingredients:
1 tbsp. butter
1 tbsp. all-purpose flour
1 1/2 tbsp. shallot - finely chopped
1 oz. cream cheese
1 cup milk (I used whole milk; but you could easily use 2% or even half and half)
3/4 tsp. garlic powder (I used the Kirkland Signature brand from Costco; you could also do minced fresh garlic if you wanted more of a garlic-y flavor)
1/2 tsp salt (more to taste if you want)
1 tsp. cayenne pepper (I probably used about 1 and 1/2 tsp., but you can use more or less depending on your taste)
1 1/2 c. sharp cheddar cheese


Directions:

Melt the butter in a medium sauce pan over low heat

Add flour; make a roux

Let flour & butter simmer over low heat for about 2-3 minutes; stir to keep butter from burning

Add shallots to the roux; cook for 2 minutes (or until shallots are slightly tender), stirring a few times

Add cream cheese to the roux & shallots; stir

Whisk in milk slowly, bring to steaming (but not boiling) heat, stirring constantly

Add garlic and mix in well

Stir in salt 

Bring mixture to a low boil, stirring frequently; simmer for 7-8 minutes until mixture thickens

Add cayenne pepper (you could do this earlier in the process, but adding it later lets the flavor linger a bit when you eat the dip)

Stir in cheese and mix well (there should be no lumps when you're done)

Enjoy your dip with your favorite bread, pretzels or any other vessel that gets the dip to your mouth! 

Robert and I shared the dip while we watched American Ninja Warrior on the DVR tonight. There's something simply satisfying about watching other buff guys work out while we kick back and enjoy this awesome dip! It leaves a little kick, and it's perfect! The cayenne elevates the taste of the cheese and it....is....AWESOME! Enjoy!