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.
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.
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.
At the opposite end of the flavour spectrum was the Beef Tendon Noodle (特製紅燒牛筋麵), an entrée entailing a rich, savoury broth laced with the fiery essence of red pepper. We resorted to mixing several spoonfuls of the broth into the noodles to sustain a tolerable level of spice, enabling consumption of scallion medley, fresh boy choy, and wonderfully tender beef chunks. The establishment also offered customization of noodle thickness, with "maoxi" being the thinnest option. The selection averaged the diameter of a thin jjajangmyeon noodle and embodied the bouncy qualities of hand-pulled dough.
"You mean the Dark Knight?"
"Oh, yes, that!"
"Don't worry, I know what you mean."