My hectic travel routine will come to an end in just a few
short hours when I board a plane for my final trip home to Honolulu.
Final, that is, until our next Texas
wedding in July. But that means I’ve got
a solid 5.5 weeks in Hawaii,
which will be the most I’ve had since February.
This has absolutely been a worthwhile trip, though, with the highlight
being the dreamy wedding I attended on Saturday night. Of course I judge all weddings by the food,
and the chuck wagon dinner we enjoyed under the moonlight was unforgettable. It was a perfect reflection of the happy
couple – both the bride and groom are environmental scientists, so everything
was as local and organic as possible.
This included smoky barbequed
Gulf shrimp. SO scrumptious!