I don’t know how it got to be mid-August already, but we are doing everything we can to make the most of our last days of summer. This weekend we grilled, ate too many bowls of ice cream, and even got our toes wet going stand up paddle boarding!
SUP has been on my bucket list for years and I am so thrilled I finally got to try it out. I loved it! Amazingly, given my general level of grace and athleticism (level: zero), I didn’t fall once.
We had an absolute blast and the hour flew by. SUP is definitely something I want to do again. I can see how on-board yoga would be a ton of fun too.
Here are some of our sunny eats…
A pink grapefruit bonanza Friday at work. Chobani 2% Pink Grapefruit Yogurt with two sliced red plums and Polar Pink Grapefruit Seltzer on the side.
I ran out of time in the morning to also pack an afternoon snack and, duh, this wasn’t enough food. Enter candy at my desk.
I’m not a big black licorice person either, but I don’t know how anyone dislikes Good & Plenty.
A strangely satisfying sandwich.
I put two split hot dogs on a Bagel Thin (toasted with butter) with shredded light three-cheese blend and balsamic ketchup and this throw-together-the-last-of-the-fridge-contents-before-grocery-shopping sandwich ended up rocking my face off.
Friday’s at-work breakfast. <– I wake up too late for breakfast most weekend days so I couldn’t make this a category
An Amazing Grass Chocolate Superfood packet (from Urthbox) with vanilla soy milk and a Pink Crisps apple.
I was all about the coffee this weekend. I ended up calling Adam on the ride home from work practically crying while I stared at a McDonald’s coffee advertisement. This home-brewed Starbucks espresso blend with fat-free sweetened condensed milk hit the spot.
I did go to McDonald’s for a $1 iced coffee the next morning though. Meh. These guys were much better.
All shared with the husband, who is another raging java addict.
It is fair to say that I was also all about the ice cream.
I’m retty damn excited about that Horchata spiced Blue Moon as well! I had Strawberry Biscoff Sour Cream Gelato over warm double-chocolate sour cream brownies two nights in a row.
The brownies were just the Baker’s One Bowl recipe with a heaping cup each chocolate chips and low-fat sour cream stirred into the batter once it was mixed up.
To end the weekend, on Sunday we went big before we went home, with Pat Bing Soo from Tous le Jours.
Now I get why people rave about TlJ, that bowl was Adam’s favorite shaved ice yet. Milk and strawberry shaved ices topped with scm, vanilla ice cream, red bean, watermelon, mocha, strawberry, kiwi, and mango. Everything was delicious but we could barely make a dent in that monster!
Friday, we ate the last of our veggie, turkey, and marinara pasta bowls.
This meal is really a better fit for fall and you will definitely be seeing it again in the months to come.
On Saturday, we grilled.
Adam did an awesome job making dinner and then the three of us ate our meals outside (the boys also had steak).
My plate had grilled asparagus, zucchini, and turkey hot dogs, oven-roasted corn on the cob, a few sautéed mushrooms (topping for the steak), and Jack Daniels BBQ Sauce for dipping.
We marinated the asparagus in A-1 citrus marinade and tossed the squash in evoo before grilling. Everything came out fantastically. I can’t believe we lived in this apartment for more than a year before we fired up our grill!
And on Sunday, we went out in the city. Haru unveiled a new Times Square Location and a new seasonal cocktail this summer and they invited me in to check them both out.
The restaurant is down a side street and out of the tourist foot traffic of Times Square and the location is quite pretty.
The lighting was terrrrrrrible for photos – too yellow for my crappy camera and nonexistent photog skills – but good for eating, and the tables were nicely lit at 7pm. I hate eating a meal in the dark. The music was unobtrusive – mellow and pretty quiet. I hate dark rooms and loud noises because I basically like to dine like an 80-year-old.
Adam ordered hot sake and said it gave him a nice warm feeling.
I am not a sake girl, but I stuck my tongue in and did have to agree that it was smooth.
I, of course, went with the seasonal cocktail – The Red Lotus.
If you scroll down to the bottom of this post, I have the recipe to share with you!
Yum! The drink was not too sweet but it felt nice and juicy. It went down very easily. I adore lychees and am always sad that you don’t see them on more menus but now that I have the recipe I can make this drink at home.
Adam started with the miso soup.
He said it was what you would expect.
And we shared an order of the appetizer special – Lobster Gyoza.
Holy lobster meat,
Batman Aquaman! The dumplings were bursting with lobster – this dish is a steal for just $10. The gyoza were a good size and they were easy to bite; I hate struggling with stringy foods and chopsticks. The flavors were very straightforward, which let the lobster shine.
The husband went with the sushi for dinner. 2 tuna / whitefish / yellowtail / albacore tuna /shrimp / tobiko / and a tuna roll. (I count an extra piece but I’m not sure what it was.)
His fish was fresh and flavorful. Adam said the size, texture, and temperature were all good. Usually you see yellow caviar instead of red so he was very excited about his tobiko roll.
I did the vegetarian sushi.
Avocado / eggplant / shitake mushroom / tofu / asparagus / oshinko / inari / and an avocado cucumber roll.
My plate looks simple, but this was the best veggie sushi I’ve had in years. The rice was nicely seasoned and the vegetables were all cooked beautifully. The mushroom had an almost smoky flavor and that bite of eggplant was the best tasting vegetable I’ve had at a restaurant this year!
All in all, we both agreed that the menu was straightforward but on point. Haru isn’t doing anything unique – there weren’t any specialty rolls that thrilled us – they are doing the basics incredibly well. We’ll be back!
Please note – I dined at Haru free of charge. I was not provided with further compensation for this post. As always, all opinions are my own.
The Red Lotus Seasonal Cocktail, for 1
- 2 oz. peach vodka
- 1 oz. cranberry juice
- 3 lychees
- 1 lime wedge
- 1 lychee for garnish
Muddle lychees and shake with vodka, juice and syrup. Squeeze in some lime, drop the wedge in and shake, and strain into a chilled cocktail glass. Garnish the drink with lychee for soothing effect.