I was cleaning up my iPhone apps and came across this one and wondered what it did. Well! It keeps track of steps and miles—that’s helpful!
So yesterday when we got in a nice long walk, the app showed we went 2.6 miles on the Kaanapali boardwalk, from Hanakao’o Beach Park to Black Rock. The walk runs along the beach for a good long distance then winds around through other properties until it ends at Black Rock. Karen took a lot of photos of flowers, plants, and other things with interesting textures for her photography project.
We enjoyed one last sunset and dinner with Susan and Cal at our place. As usual, Cal had grilling duty and I kept him company. Karen used a new marinade and the steak salad was out of this world.
Today we were finally able to whale watch from our condo lanai! Yea!
To celebrate Valentines Day we meet Cal and Susan at Honu for lunch. Susan purchased the Honu/Mala cookbook and both chef authors came out to talk and sign her book. Sadly when our long lunch was over we had to say a hui hou, as they head back to the mainland tomorrow. Shopped rather unsuccessfully for gifts in Lahaina.
As I write, it is pouring outside and there is a flashflood watch in effect until tomorrow afternoon.
Welcome! 
Sounds so much fun! I would love Karen’s marinade recipe if she is willing to share it. Did it rain a lot yesterday? We have an Samsung app on our phones as well that keeps track of our steps. It also lets you take your heart rate and oxygen levels when you place your finger on the sensor of the phone (where the camera lens is). We love this app. Thanks for sharing your photos and journey in Maui 🌴
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Kim, here’s the recipe:
Steakhouse Salad With Red Chile Dressing And Peanuts (adapted from Bon Appetit)
Marinade
1 garlic clove, finely grated
2 tbsp. plus 2 tsp. unseasoned rice vinegar
1 1/2 tbsp. mirin (or honey to taste)
1 1/2 tsp. chili garlic sauce
1/4 cup oil
salt and pepper
Salad
1–1½ pound flank steak
salt and pepper
greens and vegetables of your choice for salad
dressing of your choice.
1. Whisk together marinade ingredients. Set aside.
2. Lightly cross-hatch steak on both sides; season with salt and pepper. Place in a resealable bag with marinade. Seal bag and turn to coat. Chill at least 3 hours. The steak can be marinated a day in advance—in fact, it gets better.
3. When ready to grill, remove steak from bag and pat dry with paper towels.
4. Preheat grill. Cook steak over medium-high heat, about 10 minutes a side, or when it’s done to your liking. Let rest 10 minutes before thinly slicing against the grain.
5. Arrange salad of your choice on a platter; season with salt and pepper and dress with your favorite dressing. Top with steak.
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