The magic of not over-planning

When visiting the islands it’s tempting to fill each precious vacation day with things to do.  Of course there are loads of things to see here, but in our travel experience, we’ve learned it’s also important not to plan too much.  It’s good of course to have a general idea of where you’re going and what you want to see so that you are prepared, but it’s also important to be flexible and open and allow things to unfold.  You never know how a given day may turn out, and what fantastic opportunity may present itself.

I was reminded of this the other night when we went out for dinner.  It was the last night of our vacation and we thought it’d be nice to have one last dinner out.  We had a certain restaurant in mind but when it was full had to go somewhere else.  We took this in stride and decided to try some place new to us.  This other place turned out to have a fantastic band playing.  We enjoyed our dinner, and spent the last part of it sitting up next to the stage (at the manager’s suggestion) so our son could dance.  It turned out to be a wonderful night.

We’ve had many experiences like this here, and so have our guests.  When you’re out and about, you never know what you may discover.  We’ve come across hula performances, impromptu musical gatherings, small festivals, exhibits, fantastic restaurants, and off-the-beaten path beaches and activities.  You also never know who you’ll meet.  Big Island people embody the aloha spirit, and sometimes the most memorable experience is a talk-story session with someone new.

An Innkeeping Family

My apologies, dear readers, for not keeping up on my postings.  Our little son is going through another bout of teething and has required lots of additional distraction.  He seems to get them in fours so I’m hoping he’ll soon be through.

On the topic of family, we’re often asked how we came to be innkeepers.  Our first connection to Hawaii was through Ken’s family, who is from Oahu.  We knew we wanted to raise our own family in the islands and moved here from northwest Washington in December 2005.  We opened Luana Inn to strong reviews a few months later, and continue to work hard to improve the business.  Although it seems that B&B’s have the reputation for being side-jobs or hobbies, Luana Inn is a serious business, the source of our livelihood, and much more than a full-time occupation for us both.  Like most small family businesses, Luana Inn is the product of much hard work and love. 

We are very thankful for all the wonderful guests we’ve been able to meet and serve over the years.  We will continue to work to make Luana Inn a place our guests love, and a business of which our son can someday be proud.

Luana Spa

We are pleased to announce that our Spa Room is finally open!  The Spa Room is an open-air room in our main house that we’ve converted from an orchid growing-room into a wonderful room where our guests can receive massages and facials.  We have two excellent licensed massage therapists and an esthetician available to provide a variety of treatments.

The Spa Room is situated upstairs in the main house over our koi pond.  As you rest on the massage table you can hear the koi-pond waterfall just below, along with the wind in our cocoa palms.  There’s lots of fresh air blowing through, but because the room is screened-in, you don’t have to worry about bugs, strong wind or sun.  With all the natural light pouring in and the wonderful breezes and birdsong, you feel like you’re outside without having to worry about the sheet blowing off (it’s happened to me) or flies.

Ken and I both had massages there earlier this month and were both so comfortable and relaxed we both nearly fell asleep on the table.  I had my massage in the late afternoon and afterwards the sun was burning brightly before its final set.  I lay down in a cool shady corner and took a quality nap.  I awoke just in time to watch the sun set and felt fantastic for the rest of the day. 

I am a huge fan of massages and facials and have enjoyed many treatments over the years.  If I was a guest here and interested in a massage or facial, I would schedule it for the late afternoon after a morning spent in the ocean.  I would take a long, slow swim/snorkel at Manini Beach in the morning, come back and take a dip in the pool, then have a light lunch.  I’d relax on the lanai then have the treatment, then afterwards have a nice long nap before sunset and dinner.  I once had a shiatsu massage and a facial at a hotel in Honolulu that left me so weak-kneed I barely made it up the elevator back to my room.  After a day that includes ocean, sun, pool, hot tub, and massage, it’s hard to feel stressed out about anything.  Here’s to relaxation!

What would we do on our vacation?

The other day we had the morning off so we went down to Keei Beach to relax.  We hadn't had a day off in a month and were ready to lie on the beach in the sun and be still.  It was a typically perfect morning in our neighborhood: blue cloudless sky, calm clear water, bright sunshine.  I got in the water with my snorkel mask on and floated quietly for several minutes, enjoying the silence and gentle rocking of the underwater-world.  To my left and right were huge sea turtles, placidly eating their seaweed-breakfast.  As I floated and watched, I was reminded how overwhelmingly magical this place is to a first-time visitor.  Although I've spent countless hours in the ocean by now, I'm still amazing by it, and will never forget my first snorkeling experience in Hawaii.

I started thinking about what we would do here if we were vacationing.  We're always asked about what activities we recommend, and we certainly have our favorites.  Before moving to the Big Island, we always vacationed on Oahu, where Ken's family home is.  We usually took ten days to two weeks off just after the New Year, and spent our time doing some exploring, but mainly just relaxing.  If we were vacationing on the Big Island, this is what we'd do...

First, we'd take about two weeks.  For us, it always took a few days, or maybe even the better part of the first week to decompress from work and relax into island-time.  Once you're finally relaxed, it's nice to be able to luxuriate in that relaxed state for awhile before returning to the mainland and your normal pace of life.  We'd always just choose one place to stay (we're lazy travelers and don't like to constantly unpack and move), shop for supplies (beer, wine, and snacks, most importantly), then get settled in.  If we were staying here, we'd spend lots of time down at the water.  Manini Beach and Keei Beach are very close and are so lovely it would be hard to be inspired to go anywhere else.  I see us eating breakfast, then walking down for a kayak across the Bay one day to the Captain Cook monument.  We'd snorkel a bit, then kayak back, walk home, probably take a quick dip in the pool, then drive up to the Manago Hotel or Teshima's for lunch.  After lunch we'd return home and Ken would probably take a nap while I sat on the lanai in the shade and read.  We'd have several days like this: water-time in the morning when it's sunniest, then lunch and rest.  The lanai here has such an awesome view that we'd stick around all afternoon, just watching the world go by, then make dinner on the BBQ while watching the sun go down.  It sets early and fast here, so we'd hang out with drinks and watch it set before dinner, or we'd just hang out and eat on the lanai and watch the full, colorful transition from sun to pink to dark and stars.  We'd take lots of dips in the pool and hottub, and definitely do some quality sun-bathing.  There's usually no one here in the middle of the day so it's very quiet and the lanai is a nice place to read and nap.

Although we'd mainly rest, we'd alternate our "slow" days with "adventure" days.  We'd spend one day exploring the Volcano for sure.  Kilauea Iki is a great short hike within the Park that reflects four distinct microclimates.  We'd walk Kilauea Iki and check out some of the short walks right off Crater Rim Road like the Thurston Lava Tube and Devastation Trail.  We'd also follow the Chain of Craters Road down to the water.  There's an interesting petroglyph trail at the bottom, and it's quite eerie and interesting to park at the bottom and walk out on the shoreline rocks and try to take in the vastness of the Park: the sky, the moonscape.  Depending on what conditions were like in the Park that day (it's always good to stop at the information station upon arrival to check) we may stay at the bottom until after dark to see if we could see some live lava creeping down the hill in the distance.  

Going "Gluten-free"

Since I’ve been discussing breakfast service I thought I’d talk a little more about our gluten-free offerings for guests with celiac disease.  I’ve cooked for many, many years and was comfortable using “alternative” grains such as quinoa, millet, buckwheat, rice, etc. before I became gluten-intolerant myself.  For most my life I was a happy bread-eater with zero problems.  Some of my most favorite meals over the years have consisted of chewy French or Italian-style breads, cheeses, and wines.  However, being pregnant with my son suddenly flipped a switch in my body and I could no longer tolerate gluten (I get a terrible rash if I consume it).  Since figuring this out I’ve stopped consuming it completely (except for the last time Ken made croissants).  So, my eating habits have changed a bit and I have more empathy for all the other folks out there in the same position.

Although I do miss the chewy texture of wheat bread (rice flour just doesn’t deliver the same chew, in my opinion) I have enjoyed coming up with new, gluten-free recipes.  I don’t think you need to sacrifice taste at all in going gluten-free.  Here are some of my favorite new breakfast items: buckwheat pancakes (pure buckwheat flour or toasted groats that I grind myself), millet or brown rice bread with fruit, zucchini bread, cornbread, potato cake-bread, homemade polenta, coconut oatmeal or mixed/grain cereal cooked in coconut milk, and rice-bread French toast.  We also always have homemade granola on hand.  (I’ve been making it with star fruit lately since our tree is laden this time of year.)  I also came up with a wonderful buttermilk pancake recipe using rice flour, oats, and bananas.  The cakes were so filling I could only eat one (with peanut butter and fresh yogurt).  I also like to incorporate some Mexican or Southwest flavors into breakfast and make huevos rancheros with fresh beans, and heuvos Mexicanas with chorizo, peppers, and tomatoes.

Overall, not being able to eat wheat has just pushed me to work a little harder in the kitchen by expanding my repertoire.  I love these new recipes and I enjoy constantly adding new ones. In fact, both Ken and I are constantly researching and trying new recipes and dishes.  We both love cooking and sharing food and serving breakfast to our guests is our very favorite part of our business.

Breakfast

There are many ways to run breakfast service at a Bed and Breakfast. Some have one set mealtime. Some leave food in the guest rooms the night before. Some serve a basic continental breakfast. Some serve a hot breakfast. Some buy-in items, some make items from scratch. And some “Bed and Breakfasts” don’t serve breakfast at all (which we personally find pretty strange).  

We have always enjoyed the traditional sit-down homemade breakfast and this is what we serve to our guests. We love food and cooking and make all our dishes, pastries, batters, and breads from scratch. We are committed to making delicious, quality food. Chances are, if you stay with us for a week you won’t have the same breakfast twice. 

Here are some sample breakfasts (in addition to these mains, we always have fresh fruit, homemade granola and other cereal, juice, coffee, and a variety of teas available.): 

Homemade macadamia nut pancakes, bacon, eggs any way you like. 
Dutch babies (German pancakes) with fresh honey-butter, homemade French bread, frittata with spinach, feta, and tomato. 
Spanish tortilla with potatoes and olive oil, homemade multi-grain bread, homemade cream scones with ginger and lime. 
Creamy scrambled eggs with herbs, Portuguese sausage, homemade Hawaiian sweet bread, homemade star fruit bread (made from our star fruit). 
Most recent Celiac breakfast: fresh-ground buckwheat pancakes, yogurt, warm mango sauce (made from our mangoes). 
Most recent vegan breakfast: breakfast burritos with scrambled tofu with spinach, fried red potatoes, rosemary mushrooms, salsa, and fresh avocado.

Guest Rooms - The Ohana Cottage

Situated behind the main house is the ohana cottage. The ohana cottage is where the previous owners/builders lived as they built the main house, so it is a couple of years older (it's about twelve years old). While the main house has a very modern look (white Mediterranean-style stucco) the ohana cottage looks more like a typical island home. That's not to say it's small though. The cottage is actually split into our two largest and most private guest rooms, the Alihi lani and Alaula Suites and is ideal for our long-stay guests and for families. While the Alaula is about 400 square feet, the Alihi lani is about 550. 

Alaula feels like a large studio apartment. It is basically one large airy room with a vaulted ceiling, a beautiful four-poster Balinese king bed, and a large kitchenette, a private bathroom, and a small porch off the front. Guests of Alaula consistently say they enjoy the porch. It faces our long south lawn that runs down to the pool and is bordered by a row of magnificent tall tiger palms. From the porch you can hear the wind rustling the tiger palms and all the fantastic bird life that lives in them. The porch is an excellent place for an early morning cup of coffee or a sunset glass of wine. 

The Alihi lani Suite feels like a small island house. We love the feel of this space and even considered living in it ourselves. It has great ventilation, having windows facing both the ocean and the mountain, a beautiful hardwood floor and a soft, shaded light giving it a cool, quiet feel. The koi pond waterfall isn't as audible from the ohana cottage. Instead, you hear the birds, the dried plumeria leaves blowing in the driveway, or the rain pitter-pattering on the back roof. The other big benefit here is that it has a full kitchen, with a full-size refrigerator and an electric stove. For guests who wish to cook, this is a major benefit.  

Although it is the main house guest rooms that have the direct, grand ocean views, the ocean is visible from the Ohana Cottage. You can see the glowing sunset light pouring into these rooms in some of our online photos.