Every winter, without fail, I suffer from dry, cracked skin and peeling cuticles. The parched status of my hands only worsens with COVID's mandatory sanitization processes at every store entrance.
Shovelling soreness have more or less remained stagnant, as I'd rarely bother to suit up for the occasion had I nowhere to go.
Shovelling soreness have more or less remained stagnant, as I'd rarely bother to suit up for the occasion had I nowhere to go.
In spite of longer hours spent indoors, involuntarily stationed at my desk for hours upon hours, dryness prevails as my lifelong seasonal worriment. Much like rain boots, I contemplate their acquisition of a humidifier, only to banish such thoughts in the name of economic efficiency. Instead, I resort to constant hydration: water of all temperatures and soothing Chinese almond date tea (杏仁蜜棗茶).
A clear driveway paved the way for our regular grocery and takeout runs, in quite the literal sense. Roasted Duck, Cha Siu, Roast Pork, Braised Pig's Tongue, and Roasted Ribs were obtained from Sam Woo's successor of Magic BBQ for familial commemoration.
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Pizza subscriptions emerged as another alternative to food delivery. Extended to include GTA addresses, I opted to test the theory of General Assembly's monthly service with a four-pack selection: Pineapple Crush (Pizza of the Month), Mila Margherita, Truffle Queen, and Loving Cup.
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Six- and eight-pack options were also offered to cater towards larger families (or more frequent pizza cravings). Meat-containing varieties were exceptionally few; many were either vegetarian or "plant-based".
My package arrived as promised between the hours of 9 AM and 6 PM, with the vacuum-sealed pizzas nestled snugly between insulating ice packs.
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Instructions were straightforward: Bake at 475 F, then broil to finish. Yet, the results didn't entirely align with the image in mind. Adhering precisely to the steps made for a soggy centre, while adding extra time lead to sheer burntness. The crusts were frankly far thinner than anticipated, and toppings exceptionally few.
Pineapple Crush offered fewer pineapple bits than a half can of Dole, while Mila Margherita simply wasn't cheesy enough. Two of my handcrafted creations would serve at least three meals, whereas each of these rounds barely lasted one, and even left my stomach feeling rather hollow.
I slipped out for groceries around the midweek point, casting a gaze on the early arrival of Easter-themed items and relishing in the final days of CoCo's Peachy promotion.
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The moral(s) of my excursion:
- Discounted meat at Loblaws is discounted for good reason
- Fried Chicken PRETZ does not taste of fried chicken at all, but rather instant noodle seasoning packets (inclusive of the synthetic bitter aftertaste!)
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Given the eased restrictions northeast of us, I couldn't possibly pass up the opportunity for in-store shopping.
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Lunch was obtained from Chipotle - effortlessly, might I add, using the franchise's own app - in the form of a half Carnitas/half Chicken Burrito.
We then proceeded to Markville, where I would find minimal items of interest at the miniscule Miniso but all of my heart's desires (discounted!) at UNIQLO.
Specific entrances were designated for entry, where an attendant would verify visitors' screening results. A snaking line formed about these doors as a consequence.
Specific entrances were designated for entry, where an attendant would verify visitors' screening results. A snaking line formed about these doors as a consequence.
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Inside the retail centre was a decent number of shoppers, given mid-afternoon weekday visit. A Mango Slush with mango chunks and lychee jelly was purchased in preparation for the grueling drive back.
Creations of the week included:
1) Sweet Soy Braised Eggs
Having seen previous success with Jun & Tonic's formula, I attempted a second round in complete disregard of the scale. Let it be known that intuition in the kitchen bestows one with constructive liberation!
1) Sweet Soy Braised Eggs
Having seen previous success with Jun & Tonic's formula, I attempted a second round in complete disregard of the scale. Let it be known that intuition in the kitchen bestows one with constructive liberation!
Admittedly, I added more brown sugar than needed, yielding a rather sticky braise. Nonetheless, they were delicious. Marinating an additional day allowed for uniform colouring and improved peneration of flavour.
2) Curry Rice
Constructed from none other than the mildest edition of Glico Curry and simmered slowly over a period of thirty-plus minutes, the household was finally granted a taste of Japanese curry - this time not expired.
Constructed from none other than the mildest edition of Glico Curry and simmered slowly over a period of thirty-plus minutes, the household was finally granted a taste of Japanese curry - this time not expired.
Tender bites of pork, butter-sautéed onions, melt-in-your-mouth morsels of Yukon gold, and chewy carrot chunks ensured a combination as captivating as the advertised image on the box.
3) Fish Fillet in Cream-Style Corn / 粟米斑塊
Since the catastrophic case of open-pot-immersion-blending, I thought long and hard to refine the cream-style corn-making process. Turning towards my portable smoothie maker, I successfully evaded chaos in the form of scalding, flying kernels. Two cans of Sweet Niblets and one can of chicken broth later, a heartier edition of the classic condiment materialized. Never again shall the starch-thickened sauce be needed!
Along with the pan-fried fish fillet chunks, the dish incorporated lightly pan-fried scallions, finely chopped ginger, and the unexpected addition of chopped kale stems - all inspiration owed to June.
Since the catastrophic case of open-pot-immersion-blending, I thought long and hard to refine the cream-style corn-making process. Turning towards my portable smoothie maker, I successfully evaded chaos in the form of scalding, flying kernels. Two cans of Sweet Niblets and one can of chicken broth later, a heartier edition of the classic condiment materialized. Never again shall the starch-thickened sauce be needed!
Along with the pan-fried fish fillet chunks, the dish incorporated lightly pan-fried scallions, finely chopped ginger, and the unexpected addition of chopped kale stems - all inspiration owed to June.
4) Taiwanese Castella
Cravings have a tendency to materialize from thin air, and this particular yearning for fluffy, frosting-less cake had persisted for roughly a week before Sunday Baking teased with a thumbnail of Taiwanese Castella.
Cravings have a tendency to materialize from thin air, and this particular yearning for fluffy, frosting-less cake had persisted for roughly a week before Sunday Baking teased with a thumbnail of Taiwanese Castella.
This cake tends to conjure memories of both affection and distaste. Vividly recalled as the mid-afternoon snack offered to me during visits to the grandparents, the Japanese classic is excessively sweet with a prominent presence of honey. It was far from my favourite, but declared to be exclusive in nature, I reluctantly shovelled forkfuls of the slice in a display of appreciation.
Recently gaining popularity is a spinoff of the youshoku sponge; the Taiwanese edition is airier and far less sweet, bridging the leavened batter of birthday cakes and dainty density of chiffon. Ingredients are exceptionally few, however the total cooking time is rather lengthy.
Constructed amidst dinner preparations enabled constant watch over the oven, in addition to re-purposing leftover yolks into another recipe.
Constructed amidst dinner preparations enabled constant watch over the oven, in addition to re-purposing leftover yolks into another recipe.
Sunday Baking had recommended a low and slow baking time of 300 F for 40 minutes, then 260 F for 30 minutes. In my curry-making haste, I had misread the procedure and baked for a total of 55 minutes at 300 F before realizing my error. I proceeded to lower the oven temperature immediately, only to realize that it had dropped to 285 F anyways. I proceeded at the same temperature for roughly 10-15 minutes more, gently removing the cake as the surface grew golden. The subdued beige nearly prompted an additional ten minutes of steaming, but the decision was overruled as overbaking can have dire consequences.
It was perfect - wondrous, moist, and positively flavourful.
5) Cocoa Bread
Not to be confused with Chocolate Bread, which is sweet and decadent in nature, I took to modifying one of Bake for Happy Kids' many shokupan recipes to include black cocoa powder. Of the 650 g of bread flour, some 100 g were substituted with all-purpose (as the bag had run short) and some 20 g with the non-alkalized element.
Not to be confused with Chocolate Bread, which is sweet and decadent in nature, I took to modifying one of Bake for Happy Kids' many shokupan recipes to include black cocoa powder. Of the 650 g of bread flour, some 100 g were substituted with all-purpose (as the bag had run short) and some 20 g with the non-alkalized element.
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As opposed to the dark demeanour of charcoal-infused creations, a chocolatey-looking sample reminiscent of hot cocoa emerged instead. Equally plush and only lightly scented with cocoa, the slices gave the illusion of pumpernickel, devoid of the distinct sourdough notes.
The dough was unbelievably easy to handle - neither too dry nor too sticky. My only gripe is the near non-discernible base notes of cocoa.
6) Apricot-Honey Ricotta Spread - prepared from dried apricots, raw honey, and ricotta for smothering atop Cocoa Bread
All iterations have granola have since been depleted, leading one to resort to Calbee Frugra ("fruit granola") and dried cranberries. Steeply priced and insufficient in the heartiness department, I predict successive batches of homemade granola in my future.
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