~ Day Eight ~

Sunrise at the Hyatt Regency
Today was our last day in Kauai but we didn't have to leave until 9pm. The only direct flight from Li'hue to Los Angeles on United was a red-eye. Jeff hates these flights but I love them because it gives you a whole "free day" of vacation. By the way, I loved the name Li'hue which is pronounced La hooey. We woke up early (@ 6am as usual) and threw open the sliding doors to the balcony and took one last photo. I loved the way the sun lit up the hotel in the mornings. Those rooms across from us were considered "partial ocean view" and I thought the view was very good.

This is the Wailua River that we kayaked up or is that down? Those big tour boats would come by and create quite a wake. We would have to turn our boat sideways and paddle into the wake so we didn't tip over.

Wailua Falls
In ancient and modern times, men would jump off the top of these falls to prove their manhood. This test was often fatal. The falls measure 173 feet and the pool below is 33 feet deep.

'Opaeka'a Falls- 151 feet

Gaylord's Restaurant

Our last dinner was at another wonderful restaurant in a restored historic plantation home. We didn't take photos because we were all packed for our trip home. If you click on the link above they have a little panoramic video of the restaurant area. We sat outside on this patio that borders a lovely courtyard planted with beautiful tropical flowers. It smelled so good but the best part came when it started to rain as it often does in Kauai. The waiters came and dropped these canvas-like drapes that had plastic arch windows that you could still see through. It was such a cozy, relaxing setting and a fitting end to a most perfect trip.

~ The End ~

~ Recipe of the Day ~

Gaylord's Crab and Artichoke Heart Dip

1 lb Crab meat - canned is OK - flake the meat
1 Quart Mayonnaise
1/2 lb canned Artichoke Hearts, ( drained & chopped)
1/2 lb Mozzarella Cheese (grated)
Salt & Pepper to Taste
Dash of Cayenne Pepper
Dash of Garlic Salt
Juice of 1 lemon

Blend all together. Bake in a shallow baking dish at 350 degrees for 30 minutes.
Serve with Focaccia Bread or Crackers.
Would also be great in a large hollowed out French bread bowl using the bread to dip.
Serves 20

Click here for printable recipe