|Bananas Foster in Paradise|
As I write this post I am sitting out on the back lanai watching the palm trees sway gently in the Kohala Coast breeze. It is beautiful. We’ve already had our morning jog, Emma and I, and I only think we got a few funny looks. Have you ever seen a 7 month pregnant woman jogging. Just looking at my shadow I want to bust up laughing. But I am slow and there is more walking in my morning routine, but at least I’m still going. Chubby and slow, but moving. I am actually spending the week here in Kona with my Grandma and her two cute as heck little 83 year old friends. Technically I’m not a baby sitter, but in all reality I had to know where the hospital was and what to do in case of an emergency before Jimmy would let me come. I brought Emma along for the ride so can you imagine this visual. Three little 83 year old women, one 7 month pregnant mother to be, and a 14 year old girl. Quite the motley crew!
Every day is spent at the pool for the little ladies, while Emma and I hit a different beach. Lunch is out somewhere, but dinner is at home, usually with a lovely salad, and fresh pineapple and some crust bread and butter. Last nights dessert was Emma’s idea. We make it every time we’re in Hawaii, and I think it is one of my dad’s favorite things to eat. None of the ladies had ever had it before, but I think they liked it. I liked it and so did my granny and Emma. Who wouldn’t love hot, wonderfully caramelly, sticky stuff over vanilla ice cream. It is easy and quick, and only requires you to have to repent a little. Actually you can make the whole dessert without the use of the booze required in the recipe and it will still be wonderful!
When I was younger my family would spend every Spring Break down in St. George. For days Hollie and I would lay out at the pool, body to body with every other Spring Breaker, and bake our guts out. We’d usually spend a day in Zion’s National Park, and enjoy the gawking at the polygamist at we drove through Colorado City on the way. The best part of the trip though was the yearly Easter tradition. We’d wake up early Sunday morning and get all gussied up in our new Easter dresses and ties and head to the local chapel for Sacrament Meeting. The place was always jam packed, and there were always a few young men who showed up in the swimming suits since they conveniently left their Sunday clothes home:) Straight after the meeting was over we were off. We’d all jump in the big old custom van and head down to Las Vegas. We’d head right to Caesar’s Palace for their Easter Brunch. It always seemed so strange to be in our Sunday clothes, coming right from church and then standing in the midst of Babylon. If the end of the world was coming we were for sure goners, but the brunch was always worth it.
They had everything your little heart could desire. Prime Rib, shrimp, the best Almond Poppy Seed muffins in the world and every other imaginable dish. But the most important part of the meal was the Bananas Foster that my dad would bring back to the table first thing. This Bananas Foster was flaming too. A sight to behold for this little girl from a small Utah town. But my dad loved it. He’d lick his bowl I’m sure, and we’d all go back for more and more.
So now every time we’re in Hawaii we make this treat. I’m going to make it at home from now on too. It’s really simple, and it tastes soooooo good. Give it a try. It’s a good dessert for company, and it’s good for breakfast:) (Emma and I had to eat it this morning since the lighting was so bad last night, and I had to make a second batch for photos sake. What we won’t do for the sake of this blog!) You’ll impress your husband and your in laws, and probably your kids too. You can totally substitute some rum extract in place of the real rum and you’ll have the same thing. Give it a try! You’ll love it!