Hawaiian Interlude

As I sit here, writing these words, I realize that one week ago today, I was still on the island of Lanai, in Hawaii.

Around this time, I was likely sitting by the pool, basking in the sun, while buried in a good book.

At the time, I couldn’t imagine a better way to welcome in the New Year, and that feeling hasn’t changed!

The island of Lanai is one of the lesser known of the Hawaiian Islands – and it is certainly among the smallest.

The driver, who shuttled us from the airport to our hotel, described it this way:

“There are only three main roads, that are paved.” he said, “This one, that one, and the one over there.”

He had us laughing all the way to the hotel.

Since we were traveling, I once again resorted to my very own personal guidebook on how to travel in style – gluten-free.

You can read all about it in my previous post, if you like, or keep reading for a brief re-cap of my experience in Hawaii.

As always, I tossed a bag of cereal in my carry-on, so I knew I was good for my morning meal.

I like Udi’s Gluten-Free Granolas, preferring the original flavor sweetened only with honey.

That way, I can add my own extras like pumpkin seeds and raisins.

I usually eat this in my room, then order fruit and a pot of hot tea at the hotel restaurant, to round out my breakfast.

Most days, lunch was poolside – easy to do when you’re in Hawaii.

On the first day, I scanned the menu for one or two salads that I knew would fit my special diet, with a minimum of tweaking.

I then ordered the same “safe” salad every day, rounding things out with various assorted snacks I’d brought along.

I admit that, by Day 3, I was somewhat bored with the same old salad, especially as I eyed with envy what everyone else was eating – things like burgers and fries, and sandwiches, and hummus with pita chips.

Sure, I could probably have ordered the Hummus – which I love – to be eaten with what?

Far as I could tell, there wasn’t a carrot stick in sight.

Yes, if I’d traveled with my own, gluten-free crackers, that would have done the trick, but yours truly doesn’t always think of everything.

We stopped in for Happy Hour one afternoon at the hotel bar.

They offered things likes steamed Edamame (safe) and house-made Potato-Chips (not necessarily safe).

I decided to inquire about the chips, and learned the oil they were fried in would be contaminated, because it was also used to fry other, breaded foods.

However, the waitress was happy to report that they could easily prepare a fresh batch for me, by discarding the contaminated oil and reheating a fresh supply.

By cooking my chips first – before anything else – they would be gluten–free.

I was absolutely delighted – and so impressed that the hotel would go to all this trouble!

In the next instant, I suddenly felt guilty.

Who was I to expect the hotel to go to all that trouble, just for me?

Perhaps you’ve caught yourself doing the same thing?

Please repeat after me:  you are absolutely worth the special treatment!

 

Next week:  A dream of a waiter, and a special recipe.