Coming back from vacation is tough. No matter how good it feels to be home, it also feels kind of bad.
One day you’re lolling on the beach, or body surfing off the coast of Oahu, or enjoying a coconut cocktail at the famously pink Royal Hawaiian Hotel. The next day you’re wading not through the foamy blue water of the Pacific, but through an ocean of laundry and emails, and piles of bills. Yes, vacation is over.
It helps if there is something to soften the blow. My husband’s aunt and uncle knew this, so whenever they went on vacation they always flew coach on the way to their destination and first class on the way back.
Such luxury is beyond our budget. Instead, we have what we call our “re-entry” dish—the first thing we cook when we return from a trip. It is almost always the same dish: Spaghetti Aglio, Olio, e Acciughe, or Spaghetti with Garlic, Oil, and Anchovies. It’s easy to make and can be assembled entirely from ingredients in the pantry.
After days of chasing Hawaiian food, of chowing down on malasadas and spam musubis, poke and plate lunches, there is something comforting about coming home to the simplicity and utter familiarity of a re-entry dish such as this one (you may have your own re-entry dish, and if so I’d love to hear about it).
To read the rest of this Family Dish post, and to get the recipe for Spaghetti Aglio, Olio, e Acciughe, click over to The Washington Post’s food blog, All We Can Eat. If you’d like to stick around here a little longer, below are a few pictures highlighting our trip, which took us to San Francisco and then on to Oahu, where we celebrated my brothers-in-law’s wedding. Enjoy these last few weeks of summer. All too soon they will be but a memory.
It was windy along the Pali Highway,
We hiked the Makapu’u Lighthouse trail.