Category: Conquering COVID 19 - Random Thoughts of a Quirky Blogger

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 !

Out & About #661 | Week #25 Quarantine Update Feat. DDR, Ars x Coco, and Rosé Pasta

9/7/2020

"Everything in moderation" - that is the saying as it goes. But the fact remains that overindulgence is a common mishap in our community. Imagine all the accidents that humanity could avoid had folks adhered to common protocols.

As I learn time and time again, there is such a case of "too much of a good thing", where the physical limitations of the body cease to synchronize with the rampant sparks within the mind.

Arcade calluses are both a curse and blessing, for it was likely the first (and only!) sighting of a consistently vacant DDR/Pump It Up machine at The Rec Room since its arrival at Square One.

Alas, without further ado, let us proceed to review the creations of the week!

1) Blueberry Greek Yogurt Muffins

Having initiated a reboot of the Journey to Health, the intent had been to produce a baked good as suitable for midday munching as breakfast with coffee, all while summoning the last of my soon-to-expire tub of Liberté. The recipe was adapted from none other than the trusty SK, whose grapefruit yogurt cake formula was tweaked for individually-portioned pieces, the incorporation of blueberry jam, and the swap of oil for butter.

2) Easy Pan Pizza

The first 12-hour edition of my go-to dough recipe, this variation utilized dolloped tomato paste as opposed to a thorough buttering to keep dampness at bay.

3) Roasted Sugar Peas
Initially dubious about the turnout, I was in absolute awe when I unveiled perfectly charred sugar peas from the oven - just like the recipe! Crisp yet mild in flavour, these definitely disappeared sooner than I would have preferred.

4) Stir Fried Eggplant, Garlic Hearts, and Bean Sprouts

5) Rosé Penne
With a luscious base of white wine reduction, heavy cream, and tomato paste, and sweet niblets of corn kernels, this dish was likely as close to restaurant-level pasta as could be!

6) Braised Beef with homemade tomato sauce

Out & About #660 | Week #24 Quarantine Update: Involuntarily a Homebody

8/30/2020

With full confidence, I declare that majority of us have become homebodies as a result of this ongoing pandemic. Involuntarily in the case of eager adventurers, the transition from daily downtown discoveries to dormant, deskbound drudgery was far from facile.
The inevitable "quarantine fifteen" prevails even in the face of countless up-and-coming online workout channels. And while homemade meals tend to prove more flexible and budget-friendly, the act of composition isn't entirely easy, especially when slotted between periods of tremendous anxiety and impromptu teleconferences.

I'm looking to start the roundup with several of the week's creations, as time in the kitchen has constituted for the vast percentage of my waking hours, whether it be a frantic fury of dinner assemblage or the undertaking of sweet treats for the sake of stress relief.

Creations of the week include:

1) Chocolate Chip Cookies - the last of the Epicurious batch, to be precise.

Baked in the oven at 350 F for roughly 15 mins, the yield was softer than toaster oven with, oddly, sweeter results. My preference lies with the toaster oven, for it maintains height, limits spread, and leads to an overall crisper cookie. Furthermore, it nixes the need for preheating (and its associated energy wastage).

2) Financiers

After adhering to a 12-hour chill - as directed by Sunday Baking - the batter was spooned into madeleine and mini muffin molds. Despite a small mishap along the way (ahem misreading the baking temperature), the results remained stellar.

In an attempt to recreate my fave specimen from Third Wave, I proceeded to coat a handful of the pastries with melted chocolate and chopped, toasted walnuts; it was a regrettable decision that contributed an excess of moisture, dissimilar to the King East coffee shop's heavenly incarnation. That said, the mighty morsels managed to disappear quite rapidly.

3) Penne with Chicken Breast using last week's fresh tomato pasta sauce

I won't even lie: work happenings resulted in complete obliteration of the starchy pantry staple from the grocery list, prompting me to run back for its sole acquisition. The pasta was enjoyed alongside defrosted kale and a shredded Edam & mozzarella blend.

Out & About #659 | Week #23 Quarantine Update Feat. Cookies Galore

8/23/2020

"I can't say I've seen too much of that, to be honest." I utter absentmindedly while en route to badminton.
"But how many times have you even left the house?"
"...not many." I admitted after a brief pause.

And, quite frankly, I haven't suffered any significant repercussions from the lack of outdoor engagement.

Periods of tranquility throughout the work week have evolved into erratic grocery runs and weekly cooking mayhem, ̶p̶e̶r̶h̶a̶p̶s̶ ̶ oftentimes supplemented by a mid-week meat dish undertaking. In spite of the drastically reduced counts of social engagement, my working (-from-home) situation oddly doesn't feel all that distant.

I shall allow creations of the week to take the lead on this post. Beyond the truly essential behaviours of the average human - don't worry, I obtain my fair share of fresh air from daily garbage disposal. - I've found myself comprehensively compliant with the COVID protocols set forth by our three tiers of government.

1) Chocolate Chip Cookies - the Epicurious edition

Maldon Sea Salt - its name has been strewn about the blogosphere as the fundamental emblem of flaky salt. And having finally bitten the bullet for a half-sized packet of its smoked variation, I proceeded with the precise formula that summoned it: Level 3 Chocolate Chip Cookies.

Simultaneously converting the U.S. measurements into more universal metric measurements, I began to compile an academia-approved array of cookies. With the sole substitution of plain ol' melted butter for its slow-smoked cousin, the remainder of the ingredient roster remained consistent.
There were some minor discrepancies between the ten-minute comparison video and written recipe: 275 F instead of 300 F, 11 ounces of flour instead of the doubled amount of 22 ounces, omission of the chocolate-chopping, and the list goes on. For the frequent baker, the details weren't too troubling to determine by intuition. Having said that, my first batch at the low temperature of 275 F proved pasty and pale, devoid of the coveted golden hue associated with cookies. Moreover, it was as if the Maillard reaction hadn't occured at all.

To avoid the emergence of dull, flat discs, I opted to test three of my frozen dough balls in a madeleine-esque baking format, hitting with high heat to induce rising, then gradually reducing to ensure doneness. The result garnered the instant appeal of sweet, caramel-like aromas and a thick, crunchy cookie. Further tweaking is in process at the time of writing, for the ideal cookie consistency is still at large.

2) Roast Whole Chicken

Assembling a mental montage of don'ts from my previous foray of poulty defrosting, buttering, and temperature-checking, I plucked a headless creature of lighter weight and exempted it from the default freezer-chucking. Weighing in at just over three pounds, it was closer to SK's so-callled "city-sized" chicken, albiet sported a significantly thinner (and consequently less crispy) skin.

In place of schmaltzy cabbage were soft onions and chunks of starchy yellow potato instead, both roasted beautifully while half-basting in delicious, chicken-y juices.

Out & About #658 | Patio KBBQ Feat. Miga

8/18/2020

Stage 3 has entailed many new developments nationwide. Many restaurants have since reopened for dine-in services, yet the trend of outdoor dining prominently dominates. For as many as those that live in accordance to federal, provincial, and municipal guidelines, there remains a handful that refuse to abide by all protocols. And, in the regard, ample air circulation remains a crucial element in enjoying meals without fear of particle dispersion.

For a weeknight dinner, we opted to check out Miga - a nearby option we drove by often but patronized rarely. Should my memory serve me correctly, our last encounter with the longstanding Korean barbecue restaurant was likely upwards of seven years, even before my graduation to post-secondary academia. Nonetheless, the eatery has withstood the test of time, persevering through the pandemic with a spacious, modern patio.

Reigning as the single greatest inconvenience of all KBBQ undertakings is, undoubtedly, the smells that originate:

The smells that cling onto every thread of fabric adorning one's body;
The smells that seep into each hair follicle exposed to the external conditions; and
The smells that refuse to be shaken regardless of the potency of air fresheners deployed.

With outdoor dining being offered, we were optimistic that such undesirable odours would be banished by the wind, that maybe - just maybe - a revolutionary KBBQ experience would emerge.

I had taken the liberty of arranging the appointment via phone two evenings prior, for prime supper times were unavailable on OpenTable. At the time of booking, I was presented with two table options: those equipped with a grill, and that that were not. Searing one's own meat in KBBQ is as indispensable an element as assembling one's own fish ball-shabu amalgamation in a hotpot setting; needless to say, I selected the former. The intent was to engage in a residual odour analysis anyway.

We pulled into the parking lot approximately ten minutes early. A portion of Miga's asphalt assets had been converted to a 16-table patio area. That said, the remaining spaces were more than sufficient in accomodating the allowable (reduced) number of diners.

Upon checking in with the hostess, she gestured towards a sign. It was a contactless method of tracing, completed electronically with the assistance of a QR-code based application. This was a highly preferrable alternative to the pen-and-paper method adopted by the likes of Kinton and JaBistro.

We were then led to one of the grill-equipped tables. Constituting the entirety of the patio were:

Nine grill-equipped 4-person tables (ceramic or wooden benches)
Three grill-deficient 6-person tables (plastic)
Three grill-deficient 4-person tables (plastic)

An astounding total of 66 guests could be distributed amongst the tables with social distancing requirements being met.

View the full album HERE !

Reviewing the menu was yet another contactless activity. Stickers had been placed at the corner of each table, sporting a different QR code that would link to the restaurant's online menu. From there, guests could browse the various options from the comfort of their own smartphone, Wi-Fi complimentary, before calling upon a member of staff, either via waving or initiating the infamous call button affixed to the table (with a napkin to prevent direct touch).

Out & About #657 | Week #22 Quarantine Update Feat. Perfect Hawaiian Pizza

8/16/2020

Frozen pizza, instant noodles, and freezer dinners are three items that were once forbidden in my household. A rule imposed by none other than yours truly, the coronavirus pandemic has since led to the loosening of said reins.

Alas, a whopping twenty-two weeks into the work-from-home situation, I have succeeded in devising a food storage freezer plan. In addition to a sustainable system of sustenance supply, I have scavenged the World Wide Web for reliable dinner concepts, including a reputable recipe for pizza.

By this point, I have several editions of SK's Lazy Pizza Dough, from the ultra-thick 6-hour dough to thin crust, 24-hour slabs of user-induced dampness to the most recent 22-hour optimal Hawaiian. Familiarity has been achieved with sticky doughs and the imminent need to bake off pizzas as they are assembled.

Best enjoyed alongside crispy, cheesy 'zzas are solid red ales such as the highly patriotic Laker Red or invigorating Kirin First Press.

On the day where mall errands coincided with a Stuffies' promotional period at Square One, we swung by our complimentary mini Vanilla Bears and Blueberry Fish pastries. The shop had replaced Eva's Original Chimneys in the shared Concept space. Love Me Sweet's stall had also been vacated to make way for Yang Tea Shop.

Adorning their menu were also sundaes (think SomiSomi's ahboong) and sweet and savoury croissant taiyaki (bookmarked for a later visit to contrast against Snowy Village)

Neither of the two freebie varieties proved memorable. The blueberry jam encased within the fish was runny, but passable; not a far cry from that of my own, the sauce could easily be replicated with frozen blueberries and my trusty ol' jam - er, bread-maker. The Vanilla teddies were soggy shells housing a watery filling that was seemingly custard in hue. Exuding a barbaric profile of granulated sugar and false vanilla essence, the goopy, yellow solution only furthered its already meek structural integrity.

Out & About #656 | Hamilton Farmer's Market + SYNONYM Revisited

8/15/2020

Two years - a period neither particularly short nor particularly long. A duration lengthy enough to witness some small changes here and there, yet not enough for making makeover-esque observations.

Hamilton is a city to which I hold a scopious collection of feelings towards, mainly positive with only a handful of unnerving recollections (usually involving homeless citizens roaming the grounds in an irrational manner, in broad daylight, much as we saw in the strip of tents outside FirstOntario Centre).

My last journey to the city (via a personal vehicle) had entailed various happenings at the Hamilton Convention Centre. This time around, I would be venturing further north in the downtown district.
Originally no longer than thirty-five minutes of a drive, a collision on the QEW doubled our travel time, resulting in a delayed arrival at the Hamilton Farmer's Market. I suppose the annoying coincidence worked in our favour, for we caught our primary focus of de la terre in the midst of a brief lunch break.

In response to COVID-19 health protocols, one-way access and egress was being enforced. Upon securing parking at the York Blvd parkette, visitors could cross southbound towards the market's sole entrance. Exiting back onto York Blvd through a different door was permitted; the same applied to the connecting Jackson Square access.

Some vendor switchups were witnessed: a few had vacated, the curtain had been pulled at Cake & Loaf, Hotti Biscotti was instated on the upper level near the mall access, and Nam Nom operated with a flexible plastic sheet at the cashier counter. Relay's second-floor outpost remained closed, directing traffic to its brick-and-mortar cafe on King William St - which, may I add, isn't too far from Hambrgr.

The lookout point never ceases to amaze the visitors that accompany my visits.

Out & About #655 | Serene Sunday Sojourn + COWS Niagara-on-the-Lake

8/9/2020

Summer and ice cream go hand in hand, as do weekend drives out of the GTA (when fatigue trumps all potential for hiking).

Some may have found peak COVID periods to be restricting, though I personally found it an all-encompassing exercise of distinguishing the essentials from the ancillaries. And should some of those ancillary acts been near-crucial to one's overall wellbeing, a workaround would have been established. The pandemic hadn't eliminated safe outings executed by residents of the same household, nor had it hindered the progression of essential services and construction projects.

Stage 3 is, frankly speaking, not that extravagant of a departure.

Beyond playing doubles on the courts, making reservations to exercise, and dining in at your favourite restaurant, Ontarians are permitted to engage in their run-of-the-mill, seasonal activities - masks in tow, of course. Social distancing rules apply nonetheless; similarly, mandatory hand sanitization and one-way navigation persist in the "new normal".

COWS' sole outpost in the province featured quite the steady lineup on a Sunday afternoon. That said, the wait time wasn't nearly as lengthy as I had feared. Some fifteen minutes of lingering under the shade, we were invited into the premises by a masked staff member, a bottle of disinfectant readily harnessed in her hands.

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.

Contact ME

Subscribe

Join our mailing list today!

© Quirky Aesthetics. All rights reserved. Last modified: August 10, 2015.