mitch (and john) in the vacation kitchen
A week spent in Kauaʻi is a wonderful, wonderful thing. We stared at the outrageously beautiful scenery from dawn ‘til dusk everyday, swam with sea turtles and the famous humuhumunukunukuāpuaʻa, and took beer-fueled naps on the beach every now and then. We ate fresh poke and all kinds of pork (kalua pork, lau lau, and of course, Spam), overbought then gorged ourselves on all kinds of locally grown fruit (mangoes, passion fruit, soursop, non-Hass avocados, little bananas that make the everyday Cavendish seem like a bland, oversized loser of a fruit), and even managed to pull together some cheap, tasty meals of our own creation in a modest kitchenette. Like the one you see below: sliced bread with sausages, Kauai Kunana goat cheese, drippy mango pieces, and nutty avocado slices.
You know what else is good? A nice ripe avocado with fresh lime juice (those Hawaii limes were killer, I wish I had smuggled some back) and a good sprinkling of salt, eaten with a spoon. It’s basically perfect.
