Rounding out my 3 day weekend was lunch at sister-in-law #1’s and hanging out poolside at their townhouse on Memorial Day. The weather was overcast in Kaneohe, but that didn’t stop the boys from jumping in the pool. After working up our appetites we returned to their place for lunch.
I made penne with garlic and fresh tomato sauce, topped with basil and parmigiano reggiano. It came out pretty darn good I must say – it got my nephew’s seal of approval. I think the secret to good Italian food is olive oil. Lots of it.
and vegetables with an Italian bagna cauda inspired dipping sauce made with anchovies, garlic and olive oil. (Can you tell I’m still in Italian mode since our dinner at Arancino’s?)
Sister-in-law #1 provided these delicious Angus sirloin cheeseburgers (the secret? they’re the kind from Costco you just microwave), chips & dip, and her signature tomato and mozzarella salad which I love.
But the real highlight was the mini cherry cheesecake cups sister-in-law #1 baked. These bite size treats have a Nilla wafer cookie at the bottom, delicious cheesecake in the middle, and a single cherry on top. One is just not enough!
Honolulu Eats 
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