Random Thoughts of a Quirky Blogger

Out & About #782 | Week #97 Quarantine Update Feat. Snowstorm + Oat Fudge Bar (Ver. 2)

1/23/2022

The entirety of the GTA was met with the first major snowstorm of the season (and the year, for that matter) upon confronting on Monday. Any residual weekday blues were replaced with anxiety and awe - for either you calmly observed as a work-from-home-er (myself) or were already knee-deep and digging yourself out of the house.

In the face of a rippling blizzard, there were still some that took to the 401 for work and non-essential travel. It was ill-advised, and many were left stranded on the highway or trapped within snow banks.

As the once grey skies began to dim, I could withstand a bread craving no more. Digging a path just wide enough for the wheels of my vehicle, I dashed out onto the partially ploughed streets, heart yearning for COBS.

The dangers had not been cleared away in their entirety, for while major streets had been mostly cleared, lanes were reduced tremendously and plaza parking lots remained inaccessible. Extra caution was exercised to navigate safely within the plaza and back onto arterials.

A Country Grain Loaf, two Hot Cross Buns, and six-pack of Butter Tarts accompanied me for the ride. Though, the latter will likely never enter the household again: excessively sugary with the unnecessary addition of raisins, we deemed the palm-sized pieces edible, but far from enjoyable.

Witnessed the next day were glorious blue skies, as if the previous day's mayhem hadn't occurred at all.
I remained within, observing all from my ever-consistent, second-floor window.

The sole creation of the week was a second attempt at the Oat Fudge Bar.

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Out & About #781 | Week #96 Quarantine Update Feat. Whole Wheat Loaf Revisited + Oat Fudge Bar

1/16/2022

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Although undeniably scrumptious during immediate consumption, I won't deny that Chicken Plus left my stomach feeling quite wonky for the ensuing week. Loss of appetite and irritation of the digestive track were not uncommon.

Obtained after munching on leftovers for lunch and dinner was excruciating bloating, which was appeased only slightly by mild, "safe" snacks (read: contributing no further greasiness). The Rose Tteokbokki sauce, in particular, was a component to wary of, in spite of its addicting palette.

Naturally, the squirmy repercussions and overall lethargy founded grounds for thorough contemplation of any potential revisits.

Creations of the week included:

1) Whole Wheat Bread

Despite a flawless turnout last time, odd imprints were derived at opposite ends of the loaf. A member of King Arthur's social media team responded that the phenomenon may have resulted due to excess flour when shaping, leading to the dough's inability to adhere during the second proof and, later, in baking.

From past experiences, it appears that while whole wheat loaves do not expand in volume to the same degree as white bread, they readily adopt height once exposed to heat. Ultimately, the quantity was unable to fill a square loaf pan and proved quite damp even after 35 minutes at a high temperature.
Removing the lid for even distribution of heat would serve to contribute colour to the surface. Lowering the temperature and covering the top with aluminum foil assisted in removing excess moisture in the bottom third of the loaf.

The floral essence of honey remains to be a stunner in this recipe, along with the barely-there, crispy crust. Breakfast slices were commonly adorned by margarine and/or homemade strawberry jam, though could be incorporated into sandwiches as well, if desired.
I was also fond of the uniform height, achieved by nestling four large sections into a single loaf pan rather than dividing between two shallower ones. Extra heed shall be taken in the next iteration to ensure excess flour is dusted off after shaping.

2) Mexican Hot Chocolate

On a particularly chilly, dreary afternoon, I sought out a spicier rendition of our nation's favourite winter beverage. Google results were quick to rectify my perception of Mexican Hot Chocolate being no more than a pinch of cayenne pepper for heat.
Instead of the sweetened drink mixes, the traditional treat relies on unsweetened cocoa power for depth and is then sweetened with sugar and, of course, marshmallows. Vanilla, cinnamon, and chili powder (in my case, gochukaru) were other flavours used for distinction between the typical Timmie's creation.

3) Oat Fudge Bar - Bettered and Nearly Remastered!

When the same instigator of Cranberry Bliss Bars sent a video for Oat Fudge Bars my way, the next steps became all too clear. Little is required to motivate me in the direction of the kitchen for the next experiment, especially when all of the bar's ingredients were on hand and available.

Beyond simply remaking the Starbucks bakery item, I was on a mission to redeem it. Flat and mushy it would be no more! The chocolate would be firm, offering a toothsome first bite and luscious centre, while the oats would have height - not the rigid slab I had excitedly ordered in the past and received sheer disappointment from.

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Out & About #780 | Week #95 Quarantine Update Feat. Kronenbourg + Chicken Plus

1/9/2022

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The first week back to reality has confirmed a number of suspicions. Among them is the foreboding feeling of loathing - an indubitable disgust for the corporate position consuming the bulk of my current lifestyle. Yet, I can escape not - not until a new milestone is attained, not until new bargaining attributes are acquired.

Though accumulation of sleep has been made easier with the seemingly eternal work-from-home environment, it leaves much to be desired. The exercise of discipline has never proved an issue, but I thrive not in circumstances where exchange of information is limited. I am appalled by my dwindling inventory of stats from the happenings beyond my window, and even more by the every-man-for-himself mindset of those digitally too close for comfort.
Long relationships have never been my forte. I can no longer exert efforts when any further action conclusively leads to futility.

I was once called out for a world perspective through rose-tinted glasses - a reference to naïveté that remains unshaken even after seven eventful years in the workforce. Artificial personalities deserve wariness; laziness warrants denouncing. At the end of the day, I strongly believe that nothing can undo the power of dedication and hard work. Persuading others to adopt this concept, though, is merely an ideal.

My days of project progress tracking and utility drawing review are mundane, involving matters more trivial than fruitful. I stealthily escape my desk for errands under the sun in the latter half of the week, finding myself not far from my assigned office location. I haven't seen my fellow ahgase in quite a number of weeks, though the LCBO location remains a go-to for hard-to-find European brews.

Kronenbourg Blanc had long been confirmed a worthwhile purchase. Sighting of the Strasbourg brewery's "non-Blanc" edition prompted curiosity, prompting placement of both a Blanc six-pack and two cans of the original for comparison. Qualms were appeased with a 낮술 day: the original was declared a delicious brew combining aspects of a standard lager with the citrusy notes of Blanc. Gooey holiday Rice Krispies served as a sweet 안주.

The trip also marked my first foray into the vision of Coco Chanel. Behold: the first Chanel beauty item to ever enter my cosmetic repertoire!

I was made aware of Starbucks' newest release by orangecane: an intriguing beverage centred about a popular Middle Eastern nut. Obtained at half-sweet, the Pistachio Latte was noticeably less sweet than the likes of Vanilla Lattes or Mochas, but nonetheless contained a perceivable amount of sugar. This reduction in sweetness made the synthetic butter base more obvious; the ingredient granted creaminess, as to replicate the texture of the botanical nut. It was unfortunate that its aromatic properties could not be recreated in a manmade environment. I enjoyed the drink's potency, along with its untainted surface (read: no toppings!).

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Out & About #779 | Celebration Square Skating + The Last Hurrah (Again)

1/3/2022

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They say that time is but an illusion - an identity created for humans to measure their existence in space. It may arguably be so, yet persists as the most reputably quantifiable unit worldwide, on Earth that is.

There is a sense of pride in this declaration, for while I admit pressure in this constant battle of inevitable time flow, the perception also serves to stimulate and motivate. But in a "New Day" sense.
This underlying sarcasm is tied to balking at the talk of New Year's resolutions. Goals are as dynamic as those that create them: sturdy like 35 MPa concrete in their early conception and fickle like kite strings amidst 70 km/h gusts as the days of January drag on. It was always beyond me why such an extravagant portion of the population allowed themselves to be dictated by the calendar, rather than exercise discipline in monitoring progress and accomplishing tasks with the existing circumstances in mind.

Ultimately, time waits for no one.

The arrival of January 1st tends to hold less meaning with each passing year. We are older, our society is supposedly more advanced, and the planet continues to rotate. Truthfully though, my present situation differs not from one second, one minute, nor one hour ago.

I carried on with my regular roster of tasks, extending hope at a last hurrah before resuming the repulsive work ritual.

Skies were finally clear after over forty-eight hours of dull ashiness. Sunshine and a coat of cerulean awaited us as we pulled into the Celebration Square parking lot.

After roughly twenty minutes of hesitant laps about the rink, I somewhat regained composure on the ice. Whatever muscle memory that remained had been summoned, and in quite the enjoyable atmosphere. Popular pop tunes could be heard from all corners, its origins several standing speakers under which a series of lights could be seen. With the reduction of sunlight in the early evening hours, they would cast coloured beams on the blade-streaked grounds, making for a fun, winter disco.

Strides were executed more confidently than the teetering half-glides at Harbourfront Centre and forward-hinged treading at Waterloo Public Square. In addition to the critical warm-up period, the facility itself presented a welcoming, judgement-free atmosphere for refamiliarizing oneself with the nation's favourite seasonal pastime. The Celebration Square rink was spacious, enabling uninterrupted gliding and easy acceleration. Congestion was undeniable at the narrowest section of the rink, though fellow skaters either navigated swiftly between the crevices, or alongside the edge of the rink with maximum finesse. Skate-friendly pads lined the perimeter, permitting access and egress from all sides; seating and more padding could be found about the centrepiece, serving as an interim rest stop or emergency landing area.

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Out & About #778 | Terrible Twos

1/1/2022

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My recent loss of appetite hasn't yet been amended, and fatigue seems to catch up with me steadily. No amount of caffeine or sugar has proved to alter energy levels. But I ingest anyway, thinking little of the things before me and instead invest in constructive contemplation: How to stop being stagnant?

Beyond an apparent decline in physical strength, mental capacity seems limited these days. It is within me to keep progressing and to keep being productive. And while navigating this path may not be valuable to those that question the "rules" of society, I believe in its significance.
For without evolution, we are nothing. Without taking action, thinking is aimless.

For the second New Year in a row, we arrive to find yet another period of reflection: an analysis of progress, global and local.

But there are many that caution diving too deep into one's achievements, or rather, lack thereof. "Highlight reels" are not fraudulent, and neither is hard work. Perhaps it is my limited spectrum of emotions that prevents me from wading in ponds of pride and inferiority. Metrics of measuring betterment of oneself lies not with comparison against others, but merely in the regular evaluation of personal developments since the previous check-in. Our goals ought not be to outdo anyone but ourselves from the past - to be a better human and, collectively, a better functioning society.

The imprint of the pandemic is irrefutable, with only further fears surrounding the next up-and-coming variant. The reveal rate of new mutations lies on a similar wavelength to new groups in the K-Pop industry:
Will the next one be more memorable? Stronger? Do we even care?

As far as health and daily life are concerned, I'm convinced we are entering the stage of Terrible Twos - a seemingly endless battle against COVID-19, an entity with a mind of its own and no intention to subside without a wicked war. I claim nothing within my power beyond an ever-resolute desire to keep progressing. Regardless of the size of the steps, I shall stand not for backtracking. The path forward has never been clear, so why the hesitation now? Opportunities should be taken advantage of, coexistent with the review of risks.

Affirming this belief is a follow-up attempt at recreating a Bûche de Noël - or my own take, the Bûche de Nouvelle Année. Roll cakes and I have had a stormy history: from the ones with Salted Caramel Glaze to the scarily soggy one that made me cry, I've gradually grown accustomed to their sensitive nature.

Let cool, but keep moist. (Pre-rolling and tea towels are not critical.)
Buttercream spreads easier than whipped cream; make sure to spread to the edge!
The batter should be light - use oil with whole eggs, or use butter with added meringue for volume

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Out & About #777 | Week #94 Quarantine Update Feat. My Gingerbread Muse

12/30/2021

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Breakfasts of late have not strayed far from Cold Brew and Hoddeok. I've been watching my stash of Bran Muffins warily, given their depleting inventory and contradicting availability of freezer space. I finally defrosted one quarter of my purchase from Red Bean Waffle House, concluding a distinct, sweet custardy-ness sandwiched between comparatively thin layers of oil-based batter. (I'd be lying if I said reheating didn't entail greasy fumes filling the air.)

More of my post-Black Friday purchases arrived: The Bodum Bistro is more finnicky than I had pictured, with plastic parts offering minimal tolerance for locking and detaching. Yet, it served its purpose as a speedy, economic solution for bean grinding.

The year cannot possibly end without reference to the one and only GOT7 - my religion, in other words.

I relished the moments where my fingers could glaze across the pages of Jinyoung's charismatic beauty, where my eyes could familiarize themselves with the contents of the tmrw magazine that arrived unexpectedly before Christmas.

Appearances of the group were rare in physical format. The tangible qualities of the photobook were the closest I would get to any form of interaction for the time being. I don't mind at all the absence of physical albums, as it spares me the dreaded international shipping costs, but would love nothing more than reunion of the septet - be it in digital song format or performance special.

While majority of the workplace opted for time off, I remained positioned before my laptop. Departures from my desk comprised only of errands and paramedical checkups.

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Out & About #776 | Wonders of Winter + Waterloo Trip

12/26/2021

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An itch began to form from the moment I laid eyes on a promotional infographic for the KW region. Over a year had passed since my last visit - far longer than I expected given the relatively similar travel time as North York and Markham.

The post had included few details beyond the promise of an exhilarating weekend with both paid and free events. I took to conducting my own research as the party settled on an appropriate date. Some events had ended, while others appeared too dull to justify the additional mileage. Eventually, I settled on the Wonders of Winter exhibit in Waterloo, tacking on stops before and after as my heart desired.

Our first stop was Waterloo Brewing. Situated conveniently off Conestoga Parkway, it seemed only fitting to pay a visit to the home of the boar given that our proximity. I succeeded in obtaining four cans of the seasonal Festbier (offered only in LCBO locations in Kitchener and Guelph) and restocking some old favourites.

The Maple Spiced Pecan Old Ale was a fall exclusive, or so I was told, and had indeed made its comeback to the brewery earlier in the year. Its notes were supposedly akin to the Signature Collection, a stout series incorporating more sweetness than preferred.

The Taproom was shuttered in response to the new provincial guidelines. "We don't make enough." admitted the member of staff. In-store shopping was still permitted, though restricted to a maximum capacity of three patrons.

Our brief stay was welcomed with samples of a Gingerbread Warmer, a small batch creation concocted in-house for enjoyment on tap. The plastic cup contained no more than three tablespoons, yet introduced a slow, steady embers to form from within, radiating to the edges of the ribcage. Bonus cans of Waterloo IPA and Dark were gifted due to dented can conditions (and failure to pass QC for retail).

Smile Tiger was up next.
A placeholder for a local coffee shop had been inserted into the itinerary for a mid-afternoon refuel, and in review of its lasting impression from last time and a Buy 2 Get 1 Free Boxing Dale offer, the stop was too difficult to resist.

We took to a small Drip Coffee, Peppermint White Mocha, Pretzel, and Pecan Tart, along with 12 oz. bags of Sunday Sun, Heaven Hammer, and the coveted Thunder Peel. Muffins would have been my first choice, though the abundance of fruit flies entrapped within the display case were definite grounds for swerving. The Pretzel was on the thinner side, with a crunchy, slightly glazed exterior and overall savoury profile that paired well with the subtle sweetness of the mocha.

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Out & About #775 | Christmas 2021 Visuals

12/25/2021

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News of West Coast snowfall drifted towards our attention in the days leading up to the holiday from family and friends. Meanwhile, a green Christmas was predicted for Ontario, with previously fallen precipitation receding steadily.

I again refrained from vacation requests over the two-week ̶s̶h̶u̶t̶d̶o̶w̶n̶ slowdown period, for restrictions had been enforced and dangers of travel were intensified once more.

The days leading up to the holiday were filled with fatigued fingers from endless dishwashing and an overload of sweet treats on the kitchen table. Needless to say, there was little work completed during this time - neglected duties that I shall either experience the wrath of with the coming of the new year, or not at all.

Variety of sustenance was limited in the 36 hours leading up to the grand supper.
Egg and potato salad was constructed to combat a vacant, pre-feast fridge. Two week-old Yukon Golds and a portion of Little Gems were blanched and combined with soft-boiled eggs, scallions, Miracle Whip, and a healthy squeeze of wasabi. Sandy sugar cookies occupied whatever stomach space remained.

My involvement with the spread had been minimal. Beyond a rapid chopping of vegetables and reserving two of seven soft-boiled eggs, there was little effort requested of me. I could sit this one out, thankfully.

My efforts were concentrated into preparation of the side dishes instead.
A tray of sweet red and yellow bell peppers and the prettier Little Gems had been tossed in olive oil, Himalayan pink sea salt, garlic powder, and black pepper, prepared for roasting alongside the turkey. Alas, given the 12-pound bird's low-and-slow cooking process, thirty minutes at 325 F was simply insufficient in rendering fork-tender potatoes.

Not to be exempt from our annual assortment were zucchini cooked in butter (and this time, garlic powder as well) and a fruit cocktail salad topped with egg. Blanched baby carrots were also provided for casual munching.

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Out & About #774 | Week #93 Quarantine Update Feat. Holiday Baking

12/24/2021

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Unlike the procrastinative nature of many smaller name bubble tea chains, CoCo is proactive in announcing their limited time specials. Knowing myself, I tend to act as I see circumstances unveil, and was keen to obtain their new holiday duo at the sight of its announcement. Needless to say, I hadn't read thoroughly enough to process that its official release would be two days later.

The following week, I undertook the mild winter trek. Cycling would have likely proved faster, but unexpected patches of compacted ice would have posed dangerous conditions for inexperienced riders (ahem, myself).

Neither of the drinks could be customized for ice and sugar levels; the same would apply to the ever-dreaded topping of whipped cream. By the time I had reached home though, majority of the volumized garnish had disintegrated, yielding overly milky beverages. The Grinch Matcha was a bland matcha latte with chewy bits of strawberry jam at its depths. Not particularly memorable, it was a downgraded knockoff of the Strawberry Matcha Lattes I had crafted long before the pandemic.

Black Forest Chocolate was the more preferable of the two. The harmony of chocolate and strawberry was unmistakable, yet again fell victim to poor execution. It was with disappointment that I learned of the concoction's cherry-less ingredient list, despite its celebrated name.

I took matters into my own hands shortly after, combining my go-to strawberry jam with melted Surfin, milk, and a dusting of cocoa powder.

An resolved craving for pajeon led to the impromptu order of Arirang. The dinner bundle would comprise of: Jjajangmyeon, Tangsuyuk, and Haemul Paejon (Seafood Onion Pancake).

A first bite into the pajeon delivered sadness: it was neither as fragrant nor crunchy as Maangchi's recipe had provided. That said, I had neither the energy, time, nor constituents to produce a version deemed satisfactory.

On the other hand, the Tangsuyuk was quite enjoyable: crunchy with a wispy thin layer of breading and an appetite-stimulating, sweet-sour sauce for dipping (or pouring) as one saw fit. I was less appreciative of the barely cooked carrots though.

The Jjajangmyeon also took us by surprise, offering a flavourful sauce with sizable chunks of pork (not ground!) and even zucchini bits. Admittedly, the noodles could use room for improvement - soggy and starchy they were, adopting cohesiveness and fragility. Refrigerating the noodles for later consumption earned them some structure, but broken strands were inevitable.

With Winter Solstice around the corner, the days are looking brighter, literally. Staring out my window in the early evening reveals darkness still, but the ever-evolving sunset scenery brings hope.

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Out & About #773 | Week #92 Quarantine Update Feat. Cranberry Bliss Bars + Cocoa Cupcakes

12/19/2021

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And so we have arrived at the week before Christmas.

Workflows are slowing, accruals are hastily accelerated, and staff are excitedly preparing for their time off. I once again opt out of a holiday vacation, for there is, really, nothing to do and nowhere to go. Dreadfully missed trips to Vancity can yet be executed with good feeling; moreover, I quite enjoy working without pinging disruptions.

Treacherous winds continued long after POLAR, causing incremental damage to our already ailing flag over the course of the week. Its eventual demise was witnessed on Friday morning, just as the gusts dissipated and a snowy premonition was forecast for the upcoming twenty-hour period.

Creations of the week included:

1) Copycat Cranberry Bliss Bars

Earlier in the month came contemplation of my next baking endeavour: Nanaimo Bars or a homemade rendition of Starbucks' Cranberry Bliss Bar. Poll results favoured the latter; eager responses requested relaying of the final formula upon seeing success.

A cursory review of the franchise's famed seasonal treat informed of a blondie base, synthetic orange flavouring, and, as expected, a malleable, oil-based top layer. The list continued into stabilizers, chemical compounds, and commercial preservatives for the obvious intents of prolonged shelf life and store-ability. Given that the creation wasn't new by any means though, the ingredient list had been adapted for the standard consumer by a handful of online sources.

Rather than aimless scans of each, I sought guidance from the almighty SK. "Infinitely adaptable" - her recipe had read; I proceeded to take her words literally and incorporated the flavourings from the very first Google Search result.
Orange extract was apparently non-negotiable, prompting procurement of Watkins Pure Orange Extract. The addition indeed proved vital in both the blondie base and cream cheese frosting: its inclusion was noticeable, leaving a distinct tingle on the tongue following consumption. Several other recipes had noted it as "optional", but I'd disagree with that remark. The same would apply to orange zest - definitely not optional. Ginger powder, on the hand, was less important and could be substituted with cinnamon for the same subtle spicy warmth if desired.

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<<Previous

Out & About #782 | Week #97 Quarantine Update Feat. Snowstorm + Oat Fudge Bar (Ver. 2)

Out & About #781 | Week #96 Quarantine Update Feat. Whole Wheat Loaf Revisited + Oat Fudge Bar

Out & About #780 | Week #95 Quarantine Update Feat. Kronenbourg + Chicken Plus

Out & About #779 | Celebration Square Skating + The Last Hurrah (Again)

Out & About #778 | Terrible Twos

Out & About #777 | Week #94 Quarantine Update Feat. My Gingerbread Muse

Out & About #776 | Wonders of Winter + Waterloo Trip

Out & About #775 | Christmas 2021 Visuals

Out & About #774 | Week #93 Quarantine Update Feat. Holiday Baking

Out & About #773 | Week #92 Quarantine Update Feat. Cranberry Bliss Bars + Cocoa Cupcakes

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