Things have been so hectic around here, I almost can't believe we're leaving in two weeks. We had our pre-move out inspection this morning and it is hard to believe that in less than two weeks our house will be totally empty with white walls. My heart hurts a little more every day thinking about saying goodbye to our friends, our first home, and Hawaii.
This was actually our second to last weekend on island because this upcoming weekend we will be on the Big Island. We had a lot to do but we made sure to get in good food and good friends. Friday night we went to dinner with Dom and Megan and Saturday night we went to a luau with the Howards - both families I will miss beyond words. Paradise Cove luau has by far the best combination of food and entertainment and the setting is for sure the most beautiful of all the luaus offered. I wish I had taken more pictures of this weekend but I was too busy enjoying myself.
Sunday we went to the swap meet to get a few final souvenirs and we made out with lots of tacky t-shirts (including an "I Survived the Hawaii Tsunami of 2010" t-shirt). I had set out to find something for our new house in California that would remind us of our time here and we picked up an EGA handmade out of different Hawaiian woods. I wanted something more Hawaii-related but leave it to Matt to pick out something totally moto.
We also relaxed with a little beach time with Jack and our absolute FAVORITE meal ever. I know it doesn't look that appetizing because everything picks up the color of the soy sauce in the marinade but it is probably the most delicious (and simple!) meal I make. If you try it, you will NOT be sorry. They're supposed to be skewers/kabobs but we picked up a grill basket that looks like this from Williams Sonoma when we first moved out here for grilling vegetables and when we don't feel like being fancy throwing everything in the basket and grilling is way easier than sticking everything on skewers. You might notice that it calls for canned pineapple. It's almost a sin to use canned pineapple in Hawaii but we have found that pineapple in syrup is more sugary so it caramelizes better over the flames.
Pineapple Shrimp & Scallops
1 lb of shrimp
1 lb of scallops
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1 1/2 tsp ground ginger
1 tsp onion powder
3 garlic cloves minced
1 16oz can pineapple chunks in syrup
1 large zucchini sliced
1. Combine shrimp, scallops, vegetable oil, lemon juice, soy sauce, ginger, onion powder, and garlic cloves in a ziploc bag.
2. Refrigerate at least 3 hours, but I like to do it overnight for the most flavor.
3. Place shrimp, scallops, zucchini, and pineapple on skewers or in grill basket. Grill for about 3-5 minutes on each side on skewers and just a few minutes longer in a grill basket. If using skewers, baste with marinade.
And just because I think my dog is sweet and cute, some photos from the beach: