We Have Arrived.

 
    We have officially landed on the Big Island! As you can see, there's a pretty high level of jubilation going on for us. It didn't hurt to be greeted at the airport by familiar, ecstatic faces! By some stroke of pure good fortune, we have been invited by the Fults Family to stay at their place while our truck these few days would be for us.              
                                                                          
    After picking us up from the airport, Cory (who's been a friend of Byron's for the past 5 years or so when they met on Oahu) drove us to his parents property in Kona. His mom, Sue embraced us with open arms, offered us tree work, body work opportunities and inspired conversation. With hearts in our eyes, we set off up the hill to find some food.

     


 
    We quickly happened upon a small grove of short mango trees, thick with fruit. We filled our bag in five minutes or so. As we headed back down the hill, we found a tall, lone papaya tree with four or five ripe fruit. Byron shimmied up the tree and I stood at the base, catching and bagging the loot. As we got back to the house, we noticed Surinam cherry bushes near the driveway and just couldn't resist. These precious little fruits pack a strong burst of flavor: tangy and sweet, bitter and pungent.



   
    Both Byron and I realized how incredibly lucky we were to have instant family and friends here on the moment of arrival. All of a sudden we were in this amazing place, surrounded by sweet, brilliant, crazy people.







  Yesterday, we were taken snorkeling by the Fults' hanai daughter, Ali. We floated in bliss amongst dozens of different tropical fish species and vibrant corals (under-water camera is in the works!). To return the favor, we took Ali foraging for coconuts, papayas, mangos, guavas and breadfruit.  Check out Byron flexing his fruit monkey skills! He dropped about 20 coconuts from that tree.

Bow down to the fruit foraging master

  Ali had a few friends over to cook up some delicacies with our fruit abundance. Byron made coconut milk and we whipped up a batch of creamy coconut breadfruit pudding, topped with cacao nibs. Before heading out for our July 4th shenanigans, we also fashioned a coconut latte that had us dancing till the break of dawn.








   We woke up today with the opportunity to pick up our truck from the shipping yards. With our new-found freedom of mobility, we jetted up-country to Waimea (a ranching town which heavily reminds me of California) to poke around and check out the farmers market. We stocked up with some goodies to prepare for a Fults family dinner.



 










   On our last night in the tree house, we are full of buzzing excitement for our day tomorrow-- we will be driving down to Volcano City to begin setting up our property!  After the sweetness and positivity of these past few days, we feel so well prepared to start this next adventure off in the best way possible.


                                                                       'Til next time!

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