Aloha and Mahalo To Kohala Coast

It is time for us to say Good-Bye and Thank You to the beautiful island of Hawaii and the Kohala Coast. Tonight we go home, back to reality, the puppies and our piles of cardboard boxes as we prepare to move to our new house.  It is very bittersweet, but we will always have the wonderful memories of this past week.

We enjoyed our last coastal sunset and finished up our week with parasailing and an incredibly special dinner at the famous Roy's Hawaiian Fusion Restaurant in Waikoloa Village.

Roy's Famous Short Ribs - Most ordered item at all their restaurants.

The pork potstickers - yummy!!!

Filet Mignon and island sauce.

Here are some of my favorite moments from our week...such special memories forever.

Dad and his little ducklings.

Aloha and Good-Bye

Happy Anniversary

Happy Anniversary to my honey.  Seventeen years ago today, I married my best friend in Indian Wells, CA on the most beautiful setting around lakes and waterfalls with 125 of our family and closest friends.

The greatest gift ever, this morning I woke up in our beautiful condo at Mauna Lani on the Kohala Coast for my anniversary, along the Pacific Ocean with my husband and girls.

I have always been drawn to Hawaii ever since my mom brought us to Maui when I was younger.  My mom was born in Hawaii and it is told that her grandmother was a seamstress for the Royal Family.  I always knew I came from royalty.

The Big Island Of Hawaii, as it is known, was first introduced to us by JoAnne and Dick, my brother and sister-in-law 12 years ago when they graciously included us in their summer vacation to the Mauna Kea Resort.

The famous Mauna Kea Resort.
One of the world's top rated beaches.

They brought us back the following year and we were hooked ever since.  We have not been here for 10 years but the minute I stepped on the Mauna Lani private beach with my girls, it was like a day had never passed.

View from our Master Bedroom lanai - breathtaking.

In the beginning.....

I am still drooling looking at this photo and
remembering the sweet morning.

We went to the resort market and found this darling coffee shop that served hot Coconut Mochas and Chocolate Chip and Coconut Scones - oh dear heaven I have never had such an amazing breakfast (if you can call it that).

A beautiful day to remember...

The Mauna Kea famous "Frederico" that we
created for tonight's happy hour.

Tonight's incredible sunset from our patio.

Best party ever....photos courtesy of my scrapbook from GGMa.

We made a wonderful dinner for our family anniversary...grilled up some Spencer steaks, roasted purple potatoes, sauteed mushrooms and ceasear salad - better than any steak house could make up.  Here is the bigger question...why does food taste so much better when you are on vacation?  We have made this same dinner a hundred times, but tonight's meal was exceptional !!

Simply Salmon with Shrimp Tortellini and Sunsets

As I have previously mentioned, we have the most unpredictable weather here in Colorado.  On any given day, you can go to work in cute strappy high-heel sandals and come home that day in boots and down parka.  You clearly need to be prepared every day for mother nature.

The great thing about this is the most beautiful sunrise and sunsets occur.  Rolling clouds come in and out with purple and orange skies.

Last night's sunset (after a high of 68 yesterday) was rolling in a new rain storm for us today.  For our no meat Friday, I pulled together this very flavorful dinner with minimal ingredients.

Salmon with Shrimp Tortellini

1 pound, peeled and deveined shrimp, tails off
2 salmon filets
2 Tbl, melted butter
lemon-pepper seasoning
1 tsp. crushed garlic
1 package, refrigerated cheese filled spinach tortellini (in deli case)
1 container, pre-made pesto (in deli case)
1/4 cup, heavy whipping cream
fresh parmesano reggiano

Preheat oven to 350.  Place salmon filets on foil lined cookie sheet and drizzle with melted butter and lemon/pepper seasoning.  Bake for 20 minutes, or until salmon is done and flaky.

While salmon is baking, cook tortellini according to package directions.

Saute shrimp on medium-high in butter and crushed garlic, until pink and a light golden crust has formed.

Warm pesto in saucepan.  When sauce is fully heated add heavy cream off heat.  Cut salmon in bite size pieces and serve over tortellilni with shrimp, pesto-cream sauce and fresh parmesano reggiano cheese.