Random Thoughts of a Quirky Blogger - ~ What I Think ~

Out & About #672 | Week #32 Quarantine Update Feat. Halloween Cookies

10/25/2020

With cooler weather upon us, it is only natural to drift in the direction of warm, cozy lattes and steaming mugs of cider. Naturally, cold brew production has also lessened, either being substituted with pourovers hot espresso-based beverages or acting to supplement mid-day cookie cravings.
The opportunity has, in turn, enabled me to try my hand at microfoam art, yet again witnessed with minimal success.

Remnants of the previous week's Oatmeal Bread and Pigs in a Blanket were devoured promptly. A Coconut Cream Einspänner reared its head in response to leftover AROY-D, much to the approval of orangecane.

CoCo was acquired from the location nearest me. New masks were tested by Larry.

Halloween fast approaching, I took upon the mission of obtaining black cocoa powder for undecided creative endeavours. Any previous attempts to locate Dutch press cocoa powder at the local grocer had been in vain; seeing that Amazon seemed even less economically-prudent for the ingredient, I sought out a local wholesaler in the east end of the city.

McCall's was further from any POI than I could have anticipated. Firmly nestled in a series of brick-and-mortar commercial buildings, which were, interestingly enough, not that far from the paintball destination of nearly two years prior, was their extremely modest side entrance and "parking lot".

Out & About #671 | Week #31 Quarantine Update Feat. Pigs in a Blanket + Farewell Playdium

10/18/2020

Growing up, my favourite season was summer - as probably every kid's was. The balmy months were often tied to keywords such as "summer break", "no school(!)", and "vacation". With the coming of age though, there is an undeniable shift in favour of cooler temperatures. Autumn's breezy conditions and saturated shrubbery offer a sense of serenity - an emotion disparate from the sweaty bustle of summer. There's just something extremely satisfying about traversing across crunchy leaves post-abscission.

Creations of the week included:

1) Apple Cider
...or rather, Mulled Apple Cider. With majority of our stash allocated towards Apple Pie, the remaining 802 grams of fruit thereupon constituted the base of an apple cider attempt. Alas, I was far too generous with the spice blend; the brew was stripped of its luscious, juicy tartness and made spicier than need be. Serving it cold in a 3:1 ratio with water was the resulting solution.

2) Oatmeal Bread

For me, it would be an understatement to declare that craggy, fibrous - and oftentimes healthy - items are joyful to consume. Thus, one can imagine my enthusiasm upon perception of the words "I need to eat healthier."
I first began scouring the World Wide Web for a gluten-free loaf utilizing oats, partially for the sake of experimentation and partially to eliminate white bread flour altogether. After landing on several formulae that listed pre-soaking of steel-cut oats as the first step, I reverted to the Queen of Breadmaking for a hassle-free endeavour.

Bake for Happy Kids has done it yet again! Not only was the dough was extremely easy to handle, but the kneading process was comparatively much shorter as well.

Admittedly, the loaf doesn't resist moisture dissipation as efficiently as the standard sugar-laden loaves. It also failed to the same height. Fluffiness was gradually lost over the course of twelve hours. Thankfully, this aspect mattered minimally, for slices were toasted till crisp and smothered with Knotty Coppertop's fabulously floral unpasteurized honey.

3) Pigs in a Blanket - the puffed edition

Success seen with SK's revolutionary pie crust, we began to contemplate a savoury edition. The conception eventually materialized in the form of wiener sausages coiled within thin, flat strands of buttery pie dough, then finished with a dash of dried parsley.

The first one, a highly unfortunate, dust-covered prototype, was topped with flaky sea salt and a pinch of turbinado sugar. Additional sodium was omitted from the latter batch upon the discovery of the sausages' existing salty profile.

Out & About #669 | Week #30 Quarantine Update Feat. Apple pie

10/11/2020

Pies are more challenging than they appear to be.

I know, I know - doesn't that contradict the previous post on pecan pie? Why yes, yes it does.

Alas, practice makes perfect, as experience is an enabler.

Besides dabbling in pie-making - an act of which further details shall shortly materialize - I also made the discovery that Apple Cider and Cold Brew are wonderful when combined in a 1:1 ratio. Not shown is the knockoff Tiger Spritzer, formula inherited from Smile Tiger.

Creations of the week include:

1) Bread - Eggless, Butter-less, and Machine-less!

Beyond the fact that I had adhered to one of Bake for Happy Kids' rare vegan recipes, I intrepidly accepted the challenge of hand-kneading. The decision hadn't been intentional, yet stemmed out of sheer consideration for time and butter inventory. (Unfortunately, the bread machine does take longer.)

With the exception one large gaping air pocket consistently spotted in the upper third of each loaf, results were conclusively satisfactory for a first attempt. My personal preference lies with the sweeter, eggier varieties containing condensed milk and milk powder, though a noticeable benefit was the dryness of the loaf and its enhanced resistance to moulding.

Consumed on its own, it was a fine, carby specimen, though its potential was truly unlocked with the power of toasting. Two to three minutes in a toaster oven yielded crisp edges and a wispy, delicately golden body. We later deemed them ideal for dipping in semi-viscous soups or paired with a light spreading of butter - cultured, if available, for a refreshing dose of tartness.

Out & About #668 | Apple Factory (COVID-19 Edition)

10/5/2020

We ultimately could not forego the annual Apple Factory visit. Despite the worries surrounding staggering case counts in the northern parts of Peel, we proceeded with the tradition, vowing to dash in then dash out.

On an early Monday afternoon, both the roads and store interior proved relatively peaceful. We pulled into an asphalt lot that was, without a doubt, the least festive it's ever been in the past four plus years. From the entrance had the haystack and scarecrow display vanished. Even the Apple Jamboree had taken a "Social Distancing" break for the time being.

Only a handful of customers were spotted within the store, primarily stationed in the checkout line and separated by the length of shopping cart. Social distancing stickers were placed along the pie counter, though arrows had not been deployed to promote one-way movement.

Ticking off the items on the list, we maneuvered first to the produce section. Evaluating the apple varieties on display, a couple proceeded to enter our zone of safety and remain within it, oblivious to raised, furrowed eyebrows. Their constant presence persisted throughout our visit, seemingly pausing to poke at various items for the sake of dallying. Beyond backtracking their steps, the duo had navigated uncomfortably close to us at several instances. This lack of awareness and commonplace pandemic etiquette came across as shocking, especially as residents from a comparatively safer district of the region.

We secured a 3L jug of Apple Cider, as per the norm. The Apple Factory's produce is atrociously pricey, however I insisted on some Cortland apples to take home. At $9.99 per bag, it was a reasonable fee to compensate the proposed social distancing apple-picking trip that never happened. And, as suspected, pie-making is the ultimate rationale for this splurge.

Out & About #667 | Week #29 Quarantine Update Feat. Autumn Attributes

10/4/2020

Fall hath befallen in the GTA with decidedly toasty temperatures last week, discouraging lunchtime walks altogether. As we inch towards Thanksgiving weekend, temperatures have plummeted, and with it came dull, grey skies and dreary rainfall.

Much to my pleasure, skies remained clear during my in-office days. Gentle breezes also yielded conditions suitable for speed walking.
From a distance, I gazed at the huddle of red-orange-tan nestled between the unkept shrugs and azure, You Are-esque skies, anticipating the arrival of upcoming hikes.

Combatting a global pandemic is no simple task, as it has been displayed clearly over the past twenty-eight weeks. Those that abide the law as respectful citizens carry on with their everyday business, simultaneously searching for alternatives in the face of obstacles. Unsurprising is the fact that many have engaged more frequently in indoor activities - be it cooking, cleaning, or home renovations. With the sudden increase in usage, I found my household appliances to grow weary at an unpredictable pace. The abrupt breakdown of my ice maker prompted temporary reversion to silicon trays, while kettle issues led to immediate investment of a replacement. Thankfully, online shopping exists in the age of technology and information.

One of my first purchases of the week was the Jumbo Taro Milk Shaved Ice from Meet Fresh. The fifteen-dollar dessert had consistently occupied a spot in my mind since its introduction, thus I set out for procurement of the exclusive item, along with their coveted Herbal Tea.

Out & About #666 | Platform Espresso Bar + John's Chinese BBQ Restaurant

9/27/2020

Drinking black coffee probably doesn't mean you're a "purist". Having said that, one's preferences are not entirely nonindicative of their attitudes towards life happenings in general, pandemic-biased or not.

I possess great hatred towards the incorporation of milk and sugar in hot brews; it strips character from the silky solution, be it a sparkling light roast or thoughtful dark. Moreover, it is additional sugar in one's diet - sweetness that ought be obtained in a solid state, like cookies or cakes.
And while there are a select few that may engage in debate over the concept of milk tea, I'd like to retort that prior to the popularization of global bubble tea franchises was the introduction of dairy as a cooling agent in the steeping-and-sipping culture of the British. In that regard, the condiments pay homage to tradition, as opposed to intolerance towards astringency.

Already declared previously, Platform is northeast GTA's java gem. Comprising of a team fluent in the language of beans and roasts, the cafe never fails to impress with their seasonal rotations. (Mind you, I am referring to the caffeine menu free from synthetic sweeteners and gimmicky additives.)

My uptown tarriance had not been without purpose: starting the day off with an unfussy cup of coffee soothes the soul in profound ways, and Platform is the only way to go should I be in the area.

The menus remained affixed to their signature clipboards, albeit laminated to improve ease of sanitation. A listing of drink offerings had also been secured by the entrance for a contactless ordering process. Within the establishment, every other table was made available for dine-in, while two 2-person tables had been arranged outside as part of a makeshift, asphalt lot patio.
A shaky tent resulted from windy external conditions, however, in observation of concrete blocks used as footings, I rested easy knowing that there would be no threat to its structural integrity. Flying napkins and uneven table legs, though, were another issue altogether.

We took to two pourovers. The first was a 12 oz. Midnight Express, recommended by the owner herself upon the relaying a need for "room" at the top. The medium roast of Commuter (as a Pour-Over) was warned to be too watery with extra liquid. I conjured up the image of blandness in my mind, then quickly adhered to her suggestion. Midnight Express was indeed dark when consumed on its own, yet it wasn't as bitter as Nicaraguan Dark. It could be interpreted as the equivalent of a dark ale, adroitly accommodating additions of milk and sugar.

Out & About #665 | Week #28 Quarantine Feat. Overnight Oats + Danish Pastry House

9/25/2020

Breakfast of late has been overnight oats, which is neither a new invention nor revolutionary discovery in the world of meal preparation. (It even gave purpose to cupboard-ridden chia seeds!) Simply put, it was one of those items that never crossed my mind with a communal microwave available. But since coronavirus thrives off unassuming surface contact, alternate methods were sought out.

My first batch comprised of roughly the same quantities of oats and liquid utilized in standard microwave preparation, which ran soupy in the absence of heat. Consulting the Internet's countless formulas, I quickly learned that a 1:1 ratio would eliminate this issue. The next step is to convert US cup measurements to scale-friendly metric.
The morning meal is most often ingested in a daze while fueling with cold brew, crafted from whichever roast is currently on rotation.

More caffeine is usually demanded in the early afternoon hours, be it an Iced Americano or Nitro Cold Brew (though Salted Honey Cold Foam is really not the way to go). The inclusion of sugar assists in energy supply such that one can endure past the 5PM mark.

Recalling feedthebear's heavy preference for chewy ginger cookies, I became inclined to request one as a pick-me-up. Frankly speaking, by my metrics, warmed specimen was too soft, too chewy, and not quite gingery enough.

On a particularly late day - in hindsight, nearly the entirety of all my working days - where the idea of cooking after ten hours of mental exhaustion was the last activity of interest, I decided to take advantage of a few UberEats offers, utilizing their new Pickup function.

An assortment of items was requested from Oakville's Danish Pastry House on Cornwall, then obtained through a simple, swift retrieval process.

< Pictured above and below:

Gateau Marcel
Ham & Cheese Smorhorn
Chokolade Smorhorn
Vaniljekranse (6-pack)
Nougat Medalje (3-pack)
Chokolade Roulade
Æblesnitte/Aeblestang (Apple Stick - Slice) >

First to be sampled was the Gateau Marcel, an ample slice of chocolatey-ness (or "Belgian chocolate mousse cake") with a whimsical dusting of shimmery gold specks., an ample slice of chocolatey-ness with a whimsical dusting of shimmery gold specks. The gluten-free cake was as luscious as a brownie yet airier in consistency, akin to a comforting, cocoa-dusted embrace.

Out & About #664 | Week #27 Quarantine Update Feat. Smile Cookies

9/20/2020

Another blur of a week has passed us by, and with it another assemblage of kitchen creations.

1) Crackle-Top Brownies courtesy of Sunday Baking

The rice flour layer had been excluded due to lack of time, which yielded a drier finish. It was nonetheless delicious, though perhaps a tad sugary in the absence of chewy mochi.

2) Coconut Brown Butter Cookies

Another amazing compilation from the ever-formidable SK, these cookies were nutty, crisp, and impeccably delicious - a harmonious assembly of seemingly inconspicuous, common pantry items. While comparatively labour-intensive in comparison to no-chill doughs, the addition of brown butter is a quintessential element that truly shines in this formula. Chewiness is heightened by the presence of brown sugar, though the texture of coconut flakes, as recommended in the original recipe, is conceptually more superb.
Do beware that the dough spreads significantly and preserve several inches between each for good measure.

Do beware that the dough spreads significantly and preserve several inches between each for good measure.

3) Roast Chicken w/ Charred Carrots and Cherry Tomatoes

Did I mention charred? Some of my carrots had blackened thoroughly, so do keep an eye on the ones residing outside the impact area of dissipating chicken juices.

Countless attempts later, it was concluded that thorough defrosting was critical for success. The three-pounder was cooked in a manner akin to previous iterations, along with a quick brining method inspired by a buttermilk roast recipe.

4) Pork Chop w/ Pear-Grape Compôte and Caramelized Onions

Drawing inspiration from Mama Cheung's take on a HK Café staple, I set out for a method that involved little to no frying. The result was a two-step cooking process that commenced on the stove and finished in a preheated oven.

Out & About #663 | Week #26 Quarantine Update Feat. Manitoulin Souvenirs

9/13/2020

There are 52 weeks in a year.
"...why yes, there are." may be your initial response. But the reason behind my utterance of the blatant obvious to draw attention to its midway point. With the conclusion of the current, we have officially spent half of those fifty-two weeks amidst a global pandemic - whether thriving or surviving, I shall reserve that for individual judgement.

The short week began with yet another Meet Fresh run, subsequently succeeded by a McChicken (that had been purchased in the absence of hot dog buns at the nearby grocer). Even at 50% sugar, the Wintermelon Tea with Taro Balls was excessively sugary, though the Dalgona Grass Jelly - also requested at 50% sugar - hit all the right notes of milky and sweet.

I shall profess that returning (or arriving, rather) to a physical workplace outside my non-ergonomic, at-home workspace for the first time in six months (!!!) did not come without tremendous tremors. My duties remained consistent, though the routine had shifted. The very fact that the outcome of the visit(s) would be unpredictable had induced extreme anxiety.

Though, such emotions are more often manageable than not. Brisk walks about the asphalt lot - it's not downtown after all - and pick-me-ups in the form of an espresso-harbouring Green Tea Frappuccino and warm, crumbly Oatmeal Cookie.

The first of many non-work-from-home days was particularly lengthy, despite the reduced commute. Creations of the week were essentially nonexistent, and suppers had largely been sourced from leftovers and the rare takeout order.

Out & About #662 | Revisiting Shunoko + Balzac's Powerhouse

9/12/2020

When I had first been introduced to Shunoko, I had never anticipated it to be situated in the predominantly Italian neighbourhood of Earlscourt. Fascinatingly enough, this familiarization already dates back to two years prior, when COVID has yet to emerge on a global scale and time seemed to pass at seemingly more gradual pace.

Construction and economic reboot-induced congestion had rendered us late for our 12:30 PM reservation. As opposed to the nearby municipal lot, I opted for street parking, for it was in closer proximity to the restaurant, albeit demanded swift maneuvers amidst oncoming traffic.

I had secured the booking via telephone a few days prior, and had been informed that the well-illuminated pocket of the eatery had been converted to a permanent "Grab & Go" area. Patrons would be seated in the dining room (or along the bar) instead, with two metres allocated between each table. Given the size of the eatery, this would restrict capacity to 50% - equating to roughly fifteen guests at most. Having observed the seating areas of several other establishments, the interior was admittedly more spacious than pictured.

Once seated, we were provided cork-cover menus and a standalone sheet of lunch specials. Guests were supplied the restaurant's regular supply of dinnerware and cloth napkins by default, though I'm fairly certain that disposable alternatives could be made available upon request.

Four members of staff were spotted during our stay: one member adopting hostess and waitress responsibilities, two sushi chefs, and one member of the kitchen. This head count appeared reasonable, for few tables were occupied at the time - there was a grand total of six diners, inclusive of ourselves.

View the full album HERE !

WHAT DOES "QUIRKY AESTHETICS" MEAN?

Quirky = a term that commonly refers to something/someone distinctly different and unique
Aesthetics = the visual aspect of things

Together, Quirky Aesthetics refers to the things, events, and happenings seen and perceived by this blog's creator - quirky perspectives in a visual form.

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