When I was six I decided that when I grew up I wanted to be a ballerina. And then around ten a marine biologist, followed by a chef, then an author, and the list goes on and on. At eighteen I landed at Bowling Green State University and had decided on an event planner, and when that didn’t work out I decided that all I wanted to be at that moment was happy. Everything else could wait. I was eighteen years young, had the world at my fingertips and every inch of me was dying to get out of dreary Ohio. A bad breakup, a confused future, a sense of misplacement. I needed to get out, fast. A fabulous opportunity presented itself and I jumped on it and didn’t look back. (Okay, I would be lying if I didn’t mention the sobbing that took place in the airport bathroom after hugging my family goodbye). Some people need the comforts of familiar. Not me- I thrive on change, and change is what I found.
Fifteen hours later I had landed in Hawaii and it took about fifteen seconds to decide I was exactly where I needed to be. Happy.
The job that I took was a live-in nanny position where I got to spend my days toting two sweet little girls around the island and it rarely felt like a job at all. Most of our days began with sunshine, were spent exploring and ended with anticipation to do it all again the following day. What was suppose to be a summer job turned into a permanent job because I couldn’t leave any of it behind after only four short months. Who could? For the next year and a half I soaked up every ounce of Hawaii and grew deeper in love with that little island I had the pleasure of calling home for a short time.
As with any memory- there are certain things that just take you back. Among those things for me… pancakes.
Light and tropical- my perfect pancake. So in love with these!
Pancake Battered Pineapple Rings by Running To The Kitchen
Serves: 3-4
- 1 pineapple, sliced into rings about ½ inch thick
- ½ cup all purpose flour
- ¼ cup whole wheat pastry flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch of salt
- 1 egg
- ½ teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- 1 cup coconut milk (from a carton, not canned)
- Heat pancake griddle or skillet on medium high heat.
- Combine all ingredients (except pineapple) in a medium bowl and whisk together. Add milk as needed to get a good “drippy” consistency. You want it to be able to stick to the pineapple but still allow the excess to drip off.
- Once griddle is heated, grease with butter or spray and dip one slice of pineapple into the batter and then place on griddle.
- Cook for 2-3 minutes and then flip. You might want to sear the sides too depending on how thick your slices are.
- Repeat for remaining slices.
- Serve immediately, top with maple syrup.
This recipe comes at a special time for us. For the first time since leaving a few years ago- Josh, Adelynn and I are boarding an airplane bound for Hawaii tomorrow morning! We are so excited for some fun in the sun with family we do not see often enough!
Beyond happy,
From time to time I’ll be featuring women whose own personal style inspire me. I am kicking off the series with Shan – a fabulous mother, entrepreneur and the beautiful talent behind our wonderfully “sweet” posts on Wednesdays. Shan’s style very much reflects her personality – adorably friendly, fun and a little sassy. Her closet is stocked with classic prints (stripes, dots, leopard) and bold color that she can easily mix and match. She recently rediscovered these multicolored pumps and wondered why on earth they have not been worn more. The leopard with the tie dye shoe is a smart mix of pattern and that touch of berry pink keeps it light and youthful. Best part about this look – every single piece can effortlessly be worn in many other combinations.
Years Together: 3.5
Years Together: 8
