Microblog
And now we’re boarded on our flight home. Next stop Atlanta, then home to Indianapolis. ✈️ (Mokumoa Island (historical), HI)
The entire experience ended up being much more intimate than expected. The entire restaurant was closed except for the five couples at the U-shaped counter. It was a lot of fun talking to the chef and hearing other diners’ stories about their time in Maui. (Nāpili, HI)
Yesterday, for our last night in Hawaii, Heather and I had dinner at Fond, and dined at its “Chef’s Counter.” Chef Jojo Vasquez cooked and plated each course in front of us, and they were all delicious! (Nāpili, HI)
This is the rocky shore we had to climb every time we got in or out of Honokeana Bay. After my mishap the first day, I learned to be much more careful and respectful of those rocks. ? (Nāpili, HI)
I wasn’t able to get a very good photo, but I also saw Hawaii’s state fish, the humuhumunukunukuapua’a. (Best fish name ever.) (Nāpili, HI)
Heather and I went snorkeling again this morning, and this time I got brave enough to use the waterproof iPhone bag I brought to snap some photos of fish and sea turtles. (Nāpili, HI)
But the best part of the Maui Gold tour was, of course, the tasting. These were much sweeter than pineapples we can buy back home. (Plus check out that knife!) (Haliimaile, HI)
