The Importance of Creating Connections
A key element of how we conduct our business as well as living our lives is the idea of staying connected. When you consider our industry and remote location, it becomes even more important that our friends and clients can find us quickly and consistently whenever needed. As you might imagine, the prospect of changing a primary form of communication can be daunting. Nevertheless, sometimes it’s necessary to not only sustain communication but also to enhance connections within the community. So, after 9 years on the island Leah finally committed to one a very basic change. After a leap of faith and one quick trip to Verizon, now has a new phone number! If you haven’t already received a text or notification, you can reach her at: 808-446-4551.
Speaking of connections, last week we had a reminder of one of the best parts of our job: connecting IN PERSON. For the first time in awhile we had a house on the realtor caravan, and it was an active, busy day. We chatted with realtor friends, answered questions from potential clients, and compared notes on recent changes in the market … all day long. Heading home, still buzzing from a productive day, we couldn’t help but think this is how life worked just a few short years ago. While we’re grateful that technology has enabled us to stay in touch with our friends and associates in other locations, it’s really the person-to-person interactions you just can’t be beat.
Speaking of drawing in a few friendly faces, here’s a tasty recipe you can share with your Ohana!
Aloha, Greg & Leah
Need a cool snack? This icebox cake has all the flavors of a pina colada for a refreshing tropical treat!
Pina Colada Icebox Cake
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon rum extract
- 1 can (13.66 ounces) coconut milk, divided
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 container (8 ounces) frozen whipped topping, thawed
- 15 whole graham crackers
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup sweetened shredded coconut, toasted
1. In a large bowl, beat cream cheese, confectioners’ sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping
2. Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13×9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.
For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.
This can be made in a slightly smaller dish, but we liked that the dessert didn’t fill the dish completely. It makes it easier to cover when chilling (and transporting to potlucks).
As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cakelike texture.