I cannot believe how fast time flew by. This Friday marks the end of the first quarter of the school year. Soon it will be time to buy Halloween candy (to be consumed before Halloween!).Last weekend, The Help, D2, and I went to Honolulu. I had my ophthalmologist appointment, and it was also a belated back-to-school shopping trip for D2.
We stayed at the Hawaii Prince Hotel. This was our first stay there since the renovations. I was very impressed with the transformation. While the lobby had a more contemporary, open feel, the room transformation was nothing short of amazing: lots of granite and very clean lines. They bathroom even contained a Toto washlet!
In spite of going to Honolulu for the purpose of shopping, we seemed to spend a lot of time eating. We arrived early enough to walk over to Tonkatsu Ginza Bairin, arguably the best tonkatsu restaurant in Honolulu.
I didn't realize how much D2 likes curry. I expected her to order chicken katsu, and I was surprised when she ordered chicken katsu CURRY.
After an unmemorable lunch at Liliha Bakery, we knew we had to redeem ourselves with dinner. We enjoyed a steaming hot bowl of ramen at Wagaya, one of the 9 best ramen places in Honolulu according to Thrillist. Since we were done early enough, we decided to have dessert at a place we've been wanting to try for a while, Marion Crepes.
Marion Crepes Hawaii is located in Shirokiya Japan Village Walk. They serve crepes with various fillings. I'm quite sure I saw savory fillings on the menu, but since this was dessert, we had to go with sweet fillings. The Help selected a yummy-looking-but-rather-uninteresting strawberry crepe. D2 ordered a fruit crepe with a substantial scoop of green tea ice cream. I didn't realize how much D2 likes green tea sweets.
I ordered a strawberry crepe with a piece of cheesecake. It was absolutely delicious. In fact, all of us enjoyed our crepes, but the prices are not for the faint of heart. Our dessert cost nearly $30!
After a week back at work, I'm ready for another vacation. I am looking forward to Fall intersession and the adventures that await. I'm hoping I won't forget to pack everything I need. I have some sweaters, a shawl, and a new hat I can't wait to use!
Meanwhile, I need to concentrate on getting through this week. I have progress reports and grades to do. And I have to feed KikukatDad. KikukatDad isn't too picky about food, but he likes to have dessert after his dinner.
Inspired by the yummy cheesecake in my dessert crepe, I wanted to make a simple cheesecake to serve KikukatDad. Square desserts are so unfussy, and they fit nicely in the toaster oven...no need to heat the big oven to make this.
click on recipe title for printable recipe
1 1/3-1 1/2 c graham cracker crumbs
1 tbsp sugar
4 tbsp melted butter
16 oz cream cheese
1 c sugar
2 tsp vanilla extract
2 tsp lemon juice
3 eggs
1 c sour cream
Preheat oven to 325 degrees. Combine graham cracker crumbs, 1 tbsp sugar, and 4 tbsp melted butter. Press into an 8 x 8" baking pan (for easy clean up, line pan with foil before pressing in crumbs). Bake for 10 minutes. While crust is baking, prepare filling by beating cream cheese until fluffy. Gradually add sugar, vanilla, and lemon juice. Beat in eggs, one at a time. Blend in sour cream. Pour over baked crust and bake for 70 minutes. Turn oven off, leave door slightly ajar, and leave cheesecake in oven for 1 hour. Remove from oven and chill at least 4 hours or overnight.
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