New Recipes for 2020!

New Recipes for 2020!

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Thank you for tuning in to our Blog!
Here are MORE RECIPES!
There are lots of other recipes for you to find!
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or CLICK the links in the Sidebar>>>>>)


Island Barbecued Pork Ribs

2 slabs of Raw Pork Spare Ribs (4 lbs)
Dry Seasoning:
1 cup Kosher Salt
1 teaspoon Celery Salt
2 Tablespoon Mesquite Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
3 Tablespoon Sugar
1 teaspoon Ground Black Pepper
Sauce:
1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Mix all dry ingredients and lightly season the pork rib slabs on both sides.
Marinade for 12 hours. Remove seasoning from exterior of ribs before cooking.
Cook seasoned pork ribs at 325°F for 1 hour.
Cut ribs while hot into individual pieces (one bone each) and place in baking dish.
Heat barbecue sauce to a simmer and pour over all the pork ribs.
Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.
Makes 4-6 servings


Island Pulled Pork

1 lb shredded pork
Sauce:

1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Steam shredded pork untill fully cooked.
Mix in bowl with BBQ sauce, add water to thin the BBQ sauce so pork doesn’t dry out.
Cook covered at 350 for 30 minutes.
(We recommend serving on King’s Hawaiian sweet rolls or buns)


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Mango BBQ Sauce

4 ounces Mango slices (in syrup)
16 ounces Ketchup
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Barbecue Sauce Preparation:
Sauté onion with cumin, garlic and cinnamon.
Add remaining ingredients and cook until boiling.
Puree well and serve hot.


Peanut Sauce

Ingredients:
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts

Peanut Sauce Preparation:
Combine ingredients in pan. Bring to boil while stirring.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, pour in blender. Pulse until smooth.


Beef Teriyaki
A grilled 10 oz sirloin strip with sauce, served with veggies and mashed potatoes.

Sauce:
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

Teriyaki Sauce Preparation:
Combine and bring all ingredients, except cornstarch to a boil in a saucepan.
Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.


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Mashed Potatoes

Ingredients:
10 pounds Red potatoes with the skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Preparation:
Boil the potatoes until tender.
Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.


Scalloped Potatoes​

Ingredients:
1 pound Russet potatoes (washed and sliced)​
1 cup heavy cream​
1/4 cup cheddar cheese​
2 tbsp parmesan cheese​
1/4 cup thinly sliced sweet onions​
1 tsp kosher salt​
1/4 tsp black pepper​

Preparation​:
Combine all ingredients in a greased baking pan.
Bake for 1 hour at 350 degrees. Let stand five minutes before serving.


Macadamia Honey Butter

Ingredients:
2 sticks Salted Butter
2 tablespoons Honey
4-6 Macadamia Nuts

Preparation:
Preheat oven to 350°f.
Chop macadamia nuts in a food processor into small pieces.
Place chopped nuts on a cookie sheet and bake for 6 minutes until they are toasted. Removed nuts from cookie sheet and allow to cool.
Place butter & margarine in mixer and mix until whipped.
Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve soft.
Makes ½ lb.


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Howdy Cornbread:

Ingredients:
3/4 cup cornmeal
1-1/4 cup sugar
1-1/2 teaspoon salt
1 teapoon baking powder
1-3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs

Preparation:
1. Mix flour, cornmeal, salt, baking powder and sugar in a mixing bowl
2. In a separate bowl, blend milk, eggs and oil with a mixer
3. Using that same mixer, slowly add the blended liquids to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Grease a 9×13 baking pan with oil or spray with nonstick cooking spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.


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Tonga Toast

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
oil or shortening for frying
whipped butter and/or syrup

Preparation:
Cut a 1-inch pocket in one side of each bread slice.
Cut banana in half crosswise, then split each piece lengthwise.
Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside.
Mix sugar and cinnamon; set aside.
Mix egg, milk and vanilla extract.

Heat about 4 inches of oil in a pan to 350 degrees F.
Dip stuffed bread in egg/milk mix and soak a few seconds to penetrate bread.
Fry bread on both sides in hot oil until lightly browned, about 3 minutes.
Drain on paper towels or wire rack.
Use cinnamon sugar as desired. Serve with real maple syrup.


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Honey Coriander Chicken Wings

1 lb chicken wings (trimmed and cut)

For the wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

For the coriander wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger

Preparation:
Preheat the oven to 450 degrees.
Mix wing seasoning ingredients in a small bowl.
Put chicken and 2 tablespoons of wing seasoning in a large bowl.
Add oil and coat the chicken evenly. Mix well.
Spread seasoned chicken in a single layer on prepared cooking sheet.
Bake for 20 – 25 minutes or until the thickest part of the chicken reaches 165 degrees.
Place wing sauce ingredients in a large pan, and simmer over medium-low heat.
Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.


Polynesian Luau Chicken

Ingredients:
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 ½ tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 ½ tablespoons garlic salt
3 tablespoons fennel ( ground )

Preparation:
Clean and cut chicken into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) .
Combine all ingredients in large mixing bowl,
Season chicken and marinate at least 3 hours or overnight if possible.
Preheat oven to 375ºF.
Place chicken on wire rack in a roasting pan and bake for 20 minutes.
Reduce heat to 250ºF and bake for another 30-40 minutes .
Chicken should be crispy and golden brown.


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Lillian Disney’s Home Fried “Finger Lickin” Chicken
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Buffalo Hot Wings!
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Ingredients:
Chicken wings (trimmed and cut)
1 cup all purpose flour
3 eggs
1/3 cup water
1 stick of Butter
1 bottle of Frank’s Red Hot sauce
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
dash(es) Tabasco
dash(es) Worcestershire sauce
Vegetable oil (for frying)
Instructions:
Preheat oven to 325 degrees.
Heat 2″- 3″ of vegetable oil to 400 degrees in heavy pot.
Whisk flour, eggs, 6 oz of Frank’s Red Hot sauce, a couple dashes of Tabasco and Worchestershire sauce, garlic, and black pepper in a large bowl until it makes a batter.
Salt the chicken wings and add them to the bowl, Coat them thoroughly with batter.
Fry the chicken wings in hot oil for 5-7 minutes until cooked golden brown.
Remove the chicken wings from oil and drain on paper towels.
Melt butter in a saucepan on the stove, then add 6 oz of Frank’s Red Hot sauce, a dash of Tabasco and Worcestershire sauce and simmer quickly.
Place chicken wings in oven safe dish (PYREX or a metal pan) and cover them with sauce.
Bake in oven for 15 minutes. Remove and coat with heated sauce again.
Garnish with celery & carrot sticks
Serve with Blue Cheese and Ranch dressing


Gratin de Macaroni

Ingredients:

  • 1 Box or Bag of macaroni noodles
  • Salt
  • Pepper
  • Nutmeg
  • Gruyère cheese (one block)
  • Shredded parmesan cheese (for topping the dish)
  • 4 tablespoons Unsalted butter
  • 1/3 Cup Flour
  • 3 cups Milk

Preparation:

  1. Preheat oven to 400°F.
  2. Boil pasta as directed. Drain, rinse, and set aside.
  3. Heat milk in saucepan until warm.
  4. Melt butter in separate saucepan.
  5. Make a roux: Add flour to melted butter. Stir out any lumps.
  6. Slowly whisk in milk. Add a little at a time and again, stir out any lumps.
  7. Add nutmeg, salt and pepper to taste.
  8. Whisk and cook for about 10 minutes, or until roux has thickened.
  9. Add half of the Gruyère cheese to the roux and stir until melted.
  10. Add more nutmeg, salt and pepper if needed.
  11. Combine cooked macaroni with cheese sauce.
  12. Butter a large baking dish and add macaroni and cheese.
  13. Top dish with remaining Gruyère and parmesan cheese.
  14. Cover dish with foil and bake for 10 minutes.
  15. Remove foil and continue baking until top layer of cheese is melted.

Stuffing!
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Bread Pudding

Ingredients:
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french bread

Preparation:
1. In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
2. Cut bread in medium pieces, place on cookie sheet pan put in 350 degree oven.
3. Bake bread until lightly toasted, about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan and bake at 325 degree for 1 hour.
5. Let stand 5 minutes, serve hot with ice cream.

Banana Foster Sauce

Ingredients:
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1cup heavy cream
1 tsp vanilla extract
1cup spiced rum
1cup banana slices

Preparation:
1. Combine sugar, brown sugar, corn syrup, butter and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.


Caramel Creme Brulee

Ingredients:
16 ounces Heavy Cream
6 ounces Caramel
5 ounces Egg yolks

Preparation:
1. In a saucepot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Wisk until all ingredients are incorporated.
3. Pour 7½ ounces in each ramekin and bake at 250°F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Top with fresh bananas, sprinkle with sugar and torch.


White Chocolate Bread Pudding
Bread pudding is considered the “apple pie” of South Louisiana. Because of heavy French influence, crusty French bread is available. Just milk and eggs, combined with leftover bread and the addition of white chocolate sweetens up this Southern dessert.

Ingredients:

  • 9 ounces Bakers white chocolate
  • 3 (10-inch) loaves French bread
  • 4 whole eggs
  • 6 egg yolks
  • 4 cups heavy whipping cream
  • 1 cup milk
  • 1 cup sugar

Preparation:
Preheat oven to 300 degrees F.
Slice French bread into 1/2 -inch thick round croutons and set aside.
In a large mixing bowl, combine eggs and egg yolks.
Using a wire whisk, whip until well-blended and set aside.
In a large saucepan, combine whipping cream, milk and sugar.
Bring mixture to a low simmer then add white chocolate.
Using a wire whisk, stir until chocolate is completely melted.
Remove pot from heat and, stirring quickly, add whipped eggs to the cream mixture.
Blend thoroughly to keep eggs from scrambling.
In a 9″ x 13″ baking dish, place bread slices in 2 to 3 layers.
Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest.
Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread.
Pour remaining cream mixture over the bread and repeat process.
Cover dish with aluminum foil and allow to soak a minimum of 5 hours prior to baking.
Bake, covered, for approximately 1 hour then remove foil and bake 45 additional minutes or until top is golden brown.

This bread pudding is actually better if chilled in the refrigerator overnight, after baking, then cut into squares and heated in individual portions in the microwave.

You may wish to create a white chocolate sauce for topping the bread pudding by combining 8 ounces of melted white chocolate and 3 ounces of heavy whipping cream. This may be done in a double boiler or microwave.

PREP TIME: 2 Hours SERVES: 6-8


Ambrosia


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UPDATED Wednesday, April 8, 2020:

Dole Whip! (for a single serving)
Ingredients:
1 big scoop of ice cream
4 oz of pineapple juice
2 cups of frozen pineapple

Instructions:
Add all ingredients to a blender until it’s a thick drink.
Add your swirl and then you’re done.

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Churros!
Ingredients:
1 cup water
8 tablespoons butter
¼ teaspoon salt
¾ teaspoon ground cinnamon, divided
1 ¼ cups all-purpose flour
3 eggs
1 ½ cups vegetable or canola oil
½ cup sugar

Instructions:
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

 



 

Throwback Thursday – Flashback Friday again.

Throwback Thursday! Flashback Friday!

Feeling grateful as I look at old photographs. Remembering the many trips and vacations I was fortunate to take and the wonderful places I visited growing up. Here are just a few:

First time at Disneyland! In the Dome of the Monorail with cousin Danny 1970

First time at Disneyland! In the Dome of the Monorail with cousin Danny 1970

Every year, Grandma would take all the grandkids to Anaheim for 2 days at Disneyland and a night at the Disneyland Hotel. Grandma also took me on many trips: Glacier National Park, Montana, Niagara Falls, Seattle, Vancouver, Edmonton and all across Canada, London and Scotland. And of course Chicago and New York City:

New York City and Liberty Island with Grandma!

New York City and Liberty Island with Grandma!

I also traveled a lot with my family. Vacations to New York, Washington D.C., Virginia and Philadelphia in 1976 during the nation’s Bicentennial; Hawaii, Big Sur, Yosemite and Sequoia national parks, Lake Tahoe and northern California, San Diego, the Grand Canyon and “Four Corners”, Chicago, Kenosha, a very weird Thanksgiving in Arizona, Mammoth, Palm Springs (where my Grandparents retired), Park City, Utah and even Las Vegas.

Skeet shooting at the Greenhorn ranch

Skeet shooting at the Greenhorn Ranch in Northern California!

Scuba diving in Hawaii!

Scuba diving in Kona on the Big Island Hawaii!

Big Sur 1975 (copyright 2013 JoshWillTravel)

Hiking in Big Sur, California 1975

Camping in Yosemite

Camping in Yosemite & Sequoia National Parks

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.” ~ Mark Twain

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TBT: Magical MAUI Sunsets

Sunsets on magical Maui! 

Hawaii, USA – Magic Hour on the Garden Island. These pictures are only memories of the real thing… you really had to be there.

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Hawaii - Lahaina Sunset

Maui, Hawaii – Lahaina Sunset (copyright 2010 JoshWillTravel)

Lahaina Sunset - Maui, Hawaii (copyright 2010 JoshWillTravel)

Lahaina Sunset – Maui, Hawaii (copyright 2010 JoshWillTravel)

Magic Hour! Maui Sunset (copyright 2010 JoshWillTravel)

Magic Hour! Maui Sunset (copyright 2010 JoshWillTravel)

Magical Maui - Lahaina, Maui, HI

Magical Maui – Lahaina, Maui, HI (copyright 21010 JoshWillTravel)

What are your favorite memories of Hawaii? I took this sailboat picture during an evening dinner cruise out of Lahaina, Maui. When I see this picture I think about the blue Pacific ocean, tropical breezes, “umbrella drinks” and the beautiful sunsets.

BONUS: Sunrise in Hana, Maui

Hana Maui Sunrise - Hana, Maui, Hawaii (copyright 2010 JoshWillTravel)

Hana Maui Sunrise – Hana, Maui, Hawaii (copyright 2010 JoshWillTravel)

 

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Is it expensive to island hop in Hawaii? In a word: YES.

Q: Is it expensive to island hop? My fiance and I are coming to the big island for a work trip for 3 days and are looking to extend our trip a couple days. Is it expensive to fly from the big island to Maui? ~ Katie C., Huntington Beach, CA

A: Yes Katie, it is expensive to island hop in Hawaii.

Consider not only the cost in money (airfare, bag fees, transfers, tips, etc.), but in time. Inter-Island travel time is short, but you’ll lose a day at the airport, getting a rental car and checking in to a new hotel.

There’s so much to do on the The Big Island Hawaii:

Watch the sunrise/sunset from the top of Mauna Kea. You can go skiing if there’s snow (and then head for the beach afterwards).

Spend a whole day at Hawaiʻi Volcanoes National Park! Visit the Kīlauea Volcano. Try a tasting at the Volcano Winery, buy a bottle of wine and drive through the lava fields to where the molten lava spills into the ocean. Have dinner at Hawaii Volcano House Hotel and/or stay overnight with a view of the crater.

 Kilauea meets the sea. Volcanoes National Park - Big Island Hawaii (copyright 2010 JoshWillTravel)

Kilauea meets the sea. Volcanoes National Park – Big Island Hawaii (copyright 2010 JoshWillTravel)

Drive around the island and visit the green sand beaches at South Point in Kalae, the southern most point in the United States. There are lots of places to stop, eat and shop along the way.

Hike Akaka Falls State Park home of two majestic waterfalls and lush tropical gardens. Visit Rainbow Falls and see historic Hilo.

Rainbow Falls - Hilo, Hawaii (copyright 2013 JoshWillTravel)

Rainbow Falls – Hilo, Hawaii (copyright 2013 JoshWillTravel)

Snorkel Keauhou Bay and and other spots along the Kona coast, you might get to swim with endangered sea turtles.

Visit the Waipio Valley and “cowboy country”. Have a steak dinner. Go horseback riding. There are lots of places to visit, eat, shop, etc.

Snorkel Honaunau Bay and visit Pu’uhonua O Honaunau Park.

Take a snorkel cruise to the Captain Cook Monument or go whale/dolphin/manta ray watching. Go to a Luau w/dinner & entertainment.

A beautiful Waikoloa sunset on the Big Island of Hawaii (copyright 2010 Joshua Weisel)

A beautiful Waikoloa sunset on the Big Island of Hawaii (copyright 2010 JoshWillTravel)

Visit some of the other amazing Resort Hotels! Hilton Waikoloa Village, Mauna Kea Beach Hotel, Four Seasons Resort Hualalai at Historic Ka’upulehu, etc. See Petroglyphs, tropical gardens, art, etc. for free.

These are just a few suggestions, there is so much to do and see on the Big Island Hawaii (you wouldn’t be able to do it all in three days if you weren’t working) that isn’t on this list. And of course, take time to just relax and DO NOTHING. Lay on the beach or by the pool and sip umbrella drinks, that’s an essential part of the Hawaiian experience.

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Happy Canada Day!

Happy Canada Day!

O Canada! (stock photo)

O Canada! (stock photo)

“O Canada! Our home and native land! True patriot love in all thy sons command. With glowing hearts we see thee rise, the True North strong and free! From far and wide, O Canada, we stand on guard for thee. God keep our land glorious and free! O Canada, we stand on guard for thee. O Canada, we stand on guard for thee.”

Moulsons, Back-Bacon and Tewkes for Everyone!

Moulsons, Back-Bacon and Tewkes for Everyone!

 

Paul "The Shiv" Shaffer (my favorite Canadian)

Paul “The Shiv” Shaffer (my favorite Canadian)

 

Mmmmm...Canadian Bacon.

Mmmmm…Canadian Bacon.

 

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14-JUN-13: Duke Kahanamoku Statue on Waikiki Beach, Honolulu, Oahu

On this day in 1900, Hawaii became a US Territory!

Duke Kahanamoku Statue on Waikiki Beach, Honolulu, Oahu (copyright 2010 JoshWillTravel)

Duke Kahanamoku Statue on Waikiki Beach, Honolulu, Oahu (copyright 2010 JoshWillTravel)

Duke Kahanamoku Statue on Waikiki Beach, Honolulu, Oahu

August 21, 1959 – Hawaii became the 50th state of the United States.

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03-JUN-13: Turn on the WayBack Machine! Scuba Diving in Hawaii.

Scuba Diving in Hawaii!

Scuba Diving in the Pacific Ocean waters off Waikoloa on the Big Island Hawaii

Scuba diving in Hawaii!

Scuba diving in Hawaii!

 

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05-MAY-13: Rainbow Falls, Hilo, Hawaii

Rainbow Falls in Hilo, on the Big Island of Hawaii

Rainbow Falls - Hilo, Hawaii (copyright 2013 JoshWillTravel)

Rainbow Falls – Hilo, Hawaii (copyright 2013 JoshWillTravel)

Rainbow Falls is located in Hilo, Hawaii. It is 80 feet tall and almost 100 feet in diameter. The falls are part of the Hawaii State Parks. Known in the Hawaiian language as Waiānuenue (literally “rainbow water”), the falls flows over a natural lava cave, the mythological home to Hina, an a Hawaiian goddess.  At Rainbow Falls, the Wailuku River rushes into a large pool below. The gorge is blanketed by lush, dense tropical foliage and the turquoise colored pool is bordered by beautiful wild ginger. The falls are accessed at Wailuku River State Park on the Big Island of Hawaii.

U.S. Travel Association - www.ustravel.org

U.S. Travel Association – http://www.ustravel.org

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Niagara Falls, NY B&W

Niagara Falls…
“Slowly I turned…step by step…inch by inch….”

Niagara Falls, NY (copyright 22010 JoshWillTravel)

Niagara Falls, NY (copyright 2010 JoshWillTravel)

 

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