In the past, I despised change. By no means do I encourage it in all its forms on a continual basis, but, suffice to say, I view it with less aversion.
There once was a certain irrationality about altering an existing system, one that functioned fine as is, though could have incorporated greater flexibility (not that I'd ever admit). It was with time that I adopted a desire for evolution - to contemplate possibilities beyond those presented in hopes of providing upgrades in efficiency and efficacy.
There once was a certain irrationality about altering an existing system, one that functioned fine as is, though could have incorporated greater flexibility (not that I'd ever admit). It was with time that I adopted a desire for evolution - to contemplate possibilities beyond those presented in hopes of providing upgrades in efficiency and efficacy.
For this reason, it puzzles me that there are those opting to reverse the process, oversimplifying matters with no visible benefit to society while in complete disregard of accessible, proven information. As I formed this sentence, a few select individuals emerged in my mind, as several ought to have for any given reader; it's a common flaw to filter the facts that fail to align with the subjective ideal state.
Over the years, I've moderated the Blast with Sensory details. Beginning with over-mixed sweet potato cookies (I gag.) to the crafting of fanboards - bare of any knowledge on electrical wiring - to the recipes I now scale and adapt as needed, the Hero's Journey has fostered judgement, as well as its appropriate placement in varying circumstances.
Over the years, I've moderated the Blast with Sensory details. Beginning with over-mixed sweet potato cookies (I gag.) to the crafting of fanboards - bare of any knowledge on electrical wiring - to the recipes I now scale and adapt as needed, the Hero's Journey has fostered judgement, as well as its appropriate placement in varying circumstances.
Needless to say: It's an ongoing process.
1) Savoury Shallot Bun
As I munched on my final few Garden Spring Onion Pop-Pan Crackers, the idea of a savoury bun began to cultivate in my mind, rather abstractly I may add. These thoughts receded shortly afterwards as I grew distracted with 炒米餅 recipes, yet resurfaced at the sight of rotting shallots in the pantry.
Working June-style, I managed to salvage a small portion of the bulbs - an amount just decent enough for infusing into hot oil as my Pantry Quiche was setting. Some asymmetrical sections of luncheon meat had also been set aside during this process, diced finely, then pan-fried until crispy.
As I munched on my final few Garden Spring Onion Pop-Pan Crackers, the idea of a savoury bun began to cultivate in my mind, rather abstractly I may add. These thoughts receded shortly afterwards as I grew distracted with 炒米餅 recipes, yet resurfaced at the sight of rotting shallots in the pantry.
Working June-style, I managed to salvage a small portion of the bulbs - an amount just decent enough for infusing into hot oil as my Pantry Quiche was setting. Some asymmetrical sections of luncheon meat had also been set aside during this process, diced finely, then pan-fried until crispy.
The recipe was adapted from Bake for Happy Kids' Roti Sisir, or 排包 / Pai Bao, with a roughly 40% of the butter substituted with shallot-infused oil and the remainder margarine. Folded in after the first proof were the shallots themselves, along with the meaty bits of filling; crispy knobs of cha siu would have worked equally wonderfully.
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In hindsight, I ought to have reduced the size of each bun, as they proceeded to proof much more rapidly during the second proof. They were, of course, nonetheless aromatic and scrumptious, and best consumed fresh while the insides remained plush. Second- or third-day buns remain delectable; retoasting yields a crunchy surface, albeit drier interior.
My initial concept had included shredded cheese as well, though the final product was swell without. Corn kernels would have supplied a sweet contrast, yet its exclusion didn't hinder the buns' profile potential.
My initial concept had included shredded cheese as well, though the final product was swell without. Corn kernels would have supplied a sweet contrast, yet its exclusion didn't hinder the buns' profile potential.
2) Gluten-Free Chocolate Pound Cake
Sunday Baking somehow always succeeds in swooping in when sugar therapy is needed. I've been on a chocolate kick recently, unsurprisingly, and a recipe to use up my overabundance of glutinous rice flour was more than welcome.
Sunday Baking somehow always succeeds in swooping in when sugar therapy is needed. I've been on a chocolate kick recently, unsurprisingly, and a recipe to use up my overabundance of glutinous rice flour was more than welcome.
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The batter was straightforward and assembled easily with several household staples (my household, anyway). A near brownie-esque crunch greeted me at the first bite, while a moist interior and tender crumb graced my next forkful. Perhaps the sole gripe was the nonuniformity of air pockets, likely owed to mixing with a whisk instead of swapping to a spatula after addition of the dry ingredients. For the next iteration, I'm considering a madeleine hybrid in place of my luscious loaf, for further lockdown restrictions equate to (even longer!) extended hours at home.
3) Sticky Sesame Drumsticks
Inspired by SK, my smaller quantity of drumsticks were seared on cast iron until gently charred, then transferred to the oven to bake at 425 F for 35 minutes, covered with aluminum foil.
Inspired by SK, my smaller quantity of drumsticks were seared on cast iron until gently charred, then transferred to the oven to bake at 425 F for 35 minutes, covered with aluminum foil.
Having only skimmed the ingredient list, I omitted the sesame oil, doubled down on the honey, and incorporated dried chopped onions and seasoned salt, along with a dash of lemon juice/rice wine vinegar. The turnout was great, with the only downside being the portion constrained to the size of skillet.
4) Homemade Gnocchi w/ Caramelized Onions and Red Wine Tomato Sauce
Again finding myself in a pinch with soon-to-expire produce, a starchy batch of Yukon Golds were steamed, blended, and combined with egg and flour in a dough-forming attempt. Regrettably having forgotten the pivotal step of thorough drainage, moisture seeped from the dough with every turn and every knead. I opted to freeze it in the name of time, and revisit on a later date.
The day arrived sooner than expected. Shapeless blobs were sectioned out, frozen once again, then pan-fried in salted butter to purge residual dampness and maintain shape. It was a painstaking, tedious procedure, but ultimately paired well with the red wine (canned) tomato sauce I had conjured up in my head. (Oh, and the caramelized onions that never fully caramelized.)
Again finding myself in a pinch with soon-to-expire produce, a starchy batch of Yukon Golds were steamed, blended, and combined with egg and flour in a dough-forming attempt. Regrettably having forgotten the pivotal step of thorough drainage, moisture seeped from the dough with every turn and every knead. I opted to freeze it in the name of time, and revisit on a later date.
The day arrived sooner than expected. Shapeless blobs were sectioned out, frozen once again, then pan-fried in salted butter to purge residual dampness and maintain shape. It was a painstaking, tedious procedure, but ultimately paired well with the red wine (canned) tomato sauce I had conjured up in my head. (Oh, and the caramelized onions that never fully caramelized.)
As much as I'd love to declare a week of weight loss and effortless stress management, the week whizzed by while providing just the opposite.
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For the first time in four months, I adorned myself with presentable attire. An essential information technology visit was shifted earlier to avoid conflict with the new provincial lockdown measures.
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Sanity was sustained through four torturous hours of back-to-back meetings with an Oatmeal Raisin Cookie and Pistachio Latte from Starbucks. The crippling hunger induced an UberEats call to Donburi, from which Gyuudon, Miso Soup, and Wakame Salad were obtained and gleefully devoured at the 2:40 PM mark.
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My bittersweet departure from the regional office was then followed by errands: LCBO for the plain and obvious pursuit of exclusives and Congee Queen for dinner takeout.
Back in the west side of the GTA was the enticing sight of Turnip Cake (蘿蔔糕), a Chinese classic at dimsum and celebratory occasions such as Lunar New Year.
Much like Nian Gao, the homemade rendition was far superior to the excessively greasy slabs of flour derived from casual eateries.
The end of the work week warranted items of interest, namely a sip of Asahi Dry Black.
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Limited-time offerings such as Chipotle's Shawn Mendes bowl and CoCo's newly Peach Blossom collection had graced my feed and I, being as inquisitive as I need to be, gave the trip not a second thought.
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The Shawn Mendes bowl was a dismal portion, barely filled to the lip yet steeply priced with the add-ins of cauliflower rice and guacamole. Peach Iced Tea and Peach Soda were quite tasty though, and adequate at 0% sugar. Should the Perrier-containing option be consumed while on the go, beware of mild tremors and their consequences on closed system carbonation.
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