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.
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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.
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.
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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.
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While the taro balls were as chewy as any other visit, the overall composition of the dessert was disappointing. With an absence of grass jelly, ridiculously large taro chunks, and an obnoxious sweetness further heightened by melted vanilla ice cream and disintegrating ice flakes, it was a pick off the menu that I could have easily done without. My next visit, when it should happen, shall revolve around the tried-and-true duo instead.
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I then proceeded through the week with some retail therapy, first equipping oneself with glitter liquid eyeshadow for exposure to the masses.
New beans were also made ready for rotation upon the depletion of Starbucks' Microblend No. 21 and Balzac's dependable Espresso Blend.
A vivid memory of Rocanini remained from my 2016 travels, persisting as one of great comfort and serenity. So when the opportunity to support the West Coast roastery arose, I happily took it.
Within a few days, the four pink-coral bags had traversed the nation to arrive at my doorstep:
- Gondola Blend Espresso
- Fifth Avenue Single Origin Espresso
- No. 3 Blend
- The Twist
The second of the week's lunchtime walk led me to Iroquois Shoreline Woods Park. Its street-side entrance and gravel lot had been spotted while trekking northbound along Joshuas Creek, and a mental note was instantly slotted for revision on the next non-work-from-home day.
Arguably the next best discovery besides a Starbucks serving Nitro Cold Brew, the trail was a lush escape from digital devices and fatigue-inducing screens.
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The solo endeavour was utterly blissful; marinating in one's own thoughts without the fear of human contact (masks!! social distancing!!) has surfaced as a privilege amidst these times, rather than the individual right most had grown to believe.
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Crunchy fall leaves beneath one's feet is truly the epitome of autumn spirit.
And speaking of Nitro Cold Brew, well, here's another. After all, an ideal afternoon is spent with coffee in one hand and a Chocolate Chunk Cookie in the other.
And speaking of Nitro Cold Brew, well, here's another. After all, an ideal afternoon is spent with coffee in one hand and a Chocolate Chunk Cookie in the other.
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Without any intention to curb the sugar (snack?) intake, I embarked on a brisk walk to CoCo's newest location towards the latter half of the week. The forecast had predicted precipitation in the early evening hours, but going umbrella-less had been a poor decision on my part nonetheless.
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I plodded through a chilly drizzle for approximately fifteen minutes, then endured a tea preparation period that would later ensnare me in a grim shower.
Neither service nor drink quality was subpar on its soft opening day, though I must admit that I'm not quite fond of the lack of parking.
Creations of the week include:
1) Dark Soy Milk crafted from black soy beans boasting flesh of a peculiar, pastel green hue
1) Dark Soy Milk crafted from black soy beans boasting flesh of a peculiar, pastel green hue
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2) Roasted Chicken Thighs (again) with a thin glaze of Guangdong Sweet Sauce
3) Whole Wheat Chocolate Oat Cookies from none other than the great SK
Chewy and craggy as wheat germ- and wheat bran-containing oatmeal cookies ought to be, I found the sweetness level a tad overbearing. Simultaneously concluded was the exclusion of milk chocolate Chipits in any future batch - why had I ever thought to stray from semi-sweet couvertures in the first place?!?
Chewy and craggy as wheat germ- and wheat bran-containing oatmeal cookies ought to be, I found the sweetness level a tad overbearing. Simultaneously concluded was the exclusion of milk chocolate Chipits in any future batch - why had I ever thought to stray from semi-sweet couvertures in the first place?!?
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4) Pecan Pie
Oh, the Thanksgiving classic! With COVID cases surging in Peel as of late, I had the initial contemplation against our annual Apple Factory run. Rooted deep in these drives to Brampton is the essence of tradition, even more so than the quintessential purchases of whole Apple Pie, whole Pecan Pie, Apple Cider, and a slice of Rhubarb-Strawberry to devour on the spot.
With pecans on hand, and essentially every other ingredient on the list as well, I mustered up the courage to embark on a journey of pie-making. The concept of crust-crafting frightened me, yet it wasn't as if I hadn't made pies prior using similar methods. Adhering to a specific formula without deviations of any form was probably the most frazzling aspect of it.
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Delving into Thanksgiving meal playlists, I began to realize that pies weren't that terrifying after all. Patience and temperature control assumed the backbone for flaky pie crusts success, much like croissants (that never materialized in my kitchen). Meanwhile, the filling was even more straightforward than a cookie compilation.
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Given the hiccups experienced while blind-baking, filling-spilling, and dish-selecting, I can't bring myself to admit total triumph at this first endeavour. Along the way, a shortage of maple syrup was substituted with molasses; flour was swapped for glutinous rice flour and corn starch. The overall composition of the filling was excessively sugar, with a slightly lumpy consistency - quite the noticeable variance between the sticky, indulgent custard found in storebought renditions.
Having said that, I was mighty proud of the crust. Heck, I feel empowered enough to take on croissants one more time. (Stay tuned for that!...maybe.)
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