A cautious green anole lizard firmly grips a hala aerial root in the Kaiser parking lot.

An orange-colored orchid blooms in Kona.

A monarch emerges from the chrysalis.

Waves roll in along the South Kona coastline as the sun prepares to set.

A pink quill tillandsia offers a stunning bloom every time you’re lucky enough to spot one.

A red pencil and black sea urchin in Honaunau Bay.

The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer corn. Naturally sweet kernels are in delicious balance with a savory mix of vegetables and crawfish. But it can veer to the heavy side, thanks largely to the addition of cream.

The secret to bold, elegant food is a technique called layering flavor. When you layer flavor, you maximize the effect of a single ingredient, producing multiple distinct but complementary tastes. The result is a dish that boasts a short ingredient list and a lot of personality.

Honokohau Harbor is seen on a calm day.

Warm wet days have caused our gardens to flourish but this can mean too much of a good thing. Did you ever feel like giving up on your lawn and paving the whole thing? Of course you have, but let’s face it, it is not practical. Your neighbors would probably tar and feather you. Not only that, but you would not be really happy even if they didn’t.

A beehive ginger is seen in South Kona.

s I write this, I can hear a cardinal trilling in the backyard. I don’t have to look out the open window to confirm the source of the sounds that come through it; I’ve come to recognize the songs and their singers. I know it’s the mourning dove whose cooing wakes me in the morning and the sparrow whose repetitive chirps complete the sunrise chorus.

Here’s a way to add flavor to boneless pork chops. I find they can easily become dry when served without a sauce. This maple glaze solves that problem and adds a sweet and tangy sauce to the dish. You can make this quick dinner in one skillet. To speed the cooking time, the potatoes and broccoli are first cooked in the microwave.

Kahili ginger blooms in Kona.

A gecko named “greenie” enjoys a breakfast.

A hybrid vanda orchid shows off its spots.

According to “A Brief History of Pie,” published by Time magazine, pies — formally known as “pyes” — can be traced back to ancient Greece and became popular among the masses in medieval England. Mostly savory in nature, pyes were filled with whatever local game presented itself, including magpie pigeon.