Today is the last of my travel planning posts because tomorrow is the beginning of my trip.
Exploring new recipes and writing about each of the locales that lie ahead has been both exciting and overwhelming. I don’t think I’ve evolved enough to really understand air travel. I mean, logically I do, but whenever I get off a flight I can’t quite believe that I’ve traveled to an entirely different part of the world in just a few hours (or many hours in the case of tomorrow’s flight). Have you ever stood there in an airport sweating in your winter coat, marvelling at everyone wearing shorts and realizing that you just completely escaped a season. That’s the kind of thing that boggles my mind.
But…I’m willing to work through it and get use to Hawaii. It will be my last stop before heading home. I’ve dreamed of visiting the islands for most of my life and I can’t truly believe I’m about to be there. I will arrive in late January – a time when Toronto is cold and grey – I hope to be delighted by the lack of snow tires, slush and toques. I know all of that will be waiting for me here – ready to welcome me home with frigid temperatures and lots of warm smiles.
I’m sure I don’t have to tell you that Hawaii has a lot to offer. I don’t think they have any trouble attracting tourists. The sunsets alone could sell me on the trip but I’m hoping to discover a whole lot more.
The reason I travel is to meet new people, see different ways of life and to taste new foods.
In Hawaii, I hope to spend lots of time wandering local markets and exploring organic farms.
If you can’t make it to the islands I strongly suggest you follow Andrea, of Bakery Manis because she can at least help bring some of the flavours to your kitchen. I look forward to meeting her in Oahu and thanking her in person for sharing this delicious pineapple and mac nut salsa.
I followed all of her direction but used a sweet vidalia onion in place of the maui onion. I promise when I’m on Maui, I’ll use the maui.
In Toronto, even when the weather is frightful we still import an incredible range of tropical fruits. During our harvest season I always pick local fare first but when all of our fields are covered in snow, sometimes I opt for a condiment like this that will bring some freshness back into my meals. There is nothing more delightful than a side of sweet and spicy salsa when you’re peeking out your window at a blizzard.
I will have one more post tomorrow for the final day of Vegan MoFo. Thank you for following along. I have really enjoyed writing more this month, finding new blogs and reading your comments. xoxo