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Mary & Reid | Hawaii Food & Travel

A scenic and breathtaking view of a mountainous landscape is captured in this image. In the foreground, a woman is seated on a rocky outcrop, with her back to the camera, gazing out at the vast and rugged terrain that stretches before her. Her long, flowing hair cascades down her back, and she appears to be dressed in a casual outfit, possibly hiking attire. The background is dominated by towering red rock formations and majestic mountains, with their jagged peaks reaching towards the clear blue sky. A dense forest of evergreen trees covers the valleys and slopes, creating a striking contrast with the vibrant hues of the rocks. The image exudes a sense of serenity and adventure, inviting the viewer to explore the great outdoors and bask in the beauty of nature.

"Life begins at the end of your comfort zone."

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Mary & Reid | Hawaii Food & Travel Aloha! We are Maryrose and Reid, creatives based in Hawaii.

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CREAMY CORN CHOWDER 🌽 Comfort food from today’s lunch. I was debating on making either this or sopas (Filipino macaroni soup). For corn chowder soup, I usually make it with potatoes but I used what we got from @foodlandhi fresh produce. INGREDIENTS • 4 slices bacon • 1 medium onion, chopped • 1-1/4 cups sliced fresh carrots • 1 cup chopped celery • 2 1/2 cups water • 1 cup fresh corn • 1 can cream corn • 2 cans condensed cream of mushroom soup • 1/2 tsp garlic salt (or more for taste) • dash pepper • green onions for garnish INSTRUCTIONS • In a large saucepan, cook the bacon until crisp. Remove bacon from saucepan, reserving 1 tablespoon drippings. Drain bacon on paper towels; crumble bacon and set aside. • Sautée celery, carrots, and onions in the reserved drippings over medium heat. Add garlic salt and pepper. Stir in the corn, mushroom soup, and water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. To serve, ladle into soup bowls and sprinkle bacon and green onions over each serving.
Dinner is served! 🥘🍴 . Reid and I were browsing through @foodlandhi recipes and decided to make shoyu chicken. If you have the Foodland App, check out the recipe section for all the local grinds! Shoyu chicken is a Hawaii dish and definitely a locals favorite. Here’s how you can make it at home: INGREDIENTS • 4 pound chicken thighs bone in • 4 cup chicken broth • 1 1/2 cup @alohashoyuhi shoyu • 1 cup packed light brown sugar • 1 bulb garlic cloves peeled & smashed • 1 piece ginger, sliced • 4 tbsp cornstarch + 4 tbsp water (slurry) • Green onions for garnish INSTRUCTIONS • Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. • Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities. • Remove chicken to a serving platter. • Strain the sauce and bring to a boil. Thicken with the cornstarch slurry (cornstarch + water combination). Then glaze over the chicken. • Garnish with slices of green onion & enjoy! #ad #HDOAEatLocal #EatLocalToday Let us know if you try this recipe. Tag us in your post or stories and we’d love to share it! #wanderlustylefood . . . . .
One of those let-the-photo-speak-for-itself moments. Who wants clear, clean pores? 😮 💦 Book with our girl Shay @shay.skin

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