It was the first time in thirty two years I’d landed on Maui and would not go directly home. I would not see one of my parents’ faces beaming up at me from the open air staircase leading down to the balmy atrium of a baggage claim. I would not ride straight away up to Ulupalakua, the land which carries the beauty of my childhood as heavily as it bears the weight of my mother’s death. Arriving is always deeply bittersweet. But this time, I would not swallow the bittersweet potion of family and memory.
Instead, we arrived a gaggle of excitement and celebration. It was Molly and Stephanie’s first time on Maui, and the first time Alana and I would consciously be on island together. Despite our scores of mutual friends and the sixteen years we grew up just ten minutes apart from each other, it’s our first time discovering this land together.
And it’s such a deeply delicious study in contrast and perspective, in remembering that a place you think you know can present many, many different faces to its people.
Made a refined oil free walnut pesto a few days ago so I’ve been loving pesto pasta. I made this meal for my family the other night: pesto pasta with sauteed zucchini, cherry tomatoes, onions, garlic, and spinach with lemon on everything. They loved it 😋 These tastes are so refreshing for summer
Creamy, oil-free, 100% vegan pesto sauce with brown rice noodles and avocado 😍😍 Made this for the fambam last night & they absolutely LOVED it! You know what’s better than eating a yummy traditional dish? Making your own version that both yummy AND guilt free! Xx
2 cups tightly packed basil leaves
½ cup pine nuts
¼ bock firm tofu
¼ cup hot water
2 cloves garlic
Salt to taste
Blend all ingredients, Enjoy!