It's been a long short week - the exemplary oxymoron. ̶P̶r̶i̶m̶a̶r̶i̶l̶y̶ Wholly owed to the unexpected undertakings of the four-day pre-Easter weekend, I suffered a tremendous amount of fatigue, perhaps even greater than I thought possible. With the passing of every call, every email, and every meeting, and every assignment, my contact with sanity grew frailer, till it withered down to but a fine hair-like strand.
 |  |
My sole release was an escape to obtain lunch takeout. Weather conditions welcoming and clouds minimally present, I switched my status to "Away" and bolted out the door for sustenance acquisition. But virtual barriers are flexible - movable, so to speak - and failed in obstructing incoming messages amidst the period of personal commitment.
The journey to Square One was relatively calm (read: accompanied by minimal traffic volumes). Meal components had been pre-ordered via Ritual to improve efficiency, should an urgent email prompt a reluctant immediate return. To my dismay, however, preparatory work hadn't commenced until my arrival. In addition to the specified wait time, the ordeal involved some ten minutes more of idling about the empty food court, absorbing the cooking fumes of stalls in operation.
 |  |
It wasn't as if I had received a promotion either; the entire assortment was the equivalent of a Summit Garden supper set for three. Both the Chicken and Shrimp Pad Thais were obnoxiously spicy, albeit the mild rating that had been declared. Neither the Pineapple Rose Soda nor Passion Fruit Lychee Soda bore even the slightest resemblance to the Oakville location, and could easily be described as flat water - something along the lines of a two-day-old SodaStream creation. The Bangkok Meatballs served to redeem the meal, but not drastically. A microscopic portion for $5.95 plus tax, the meaty morsels sported identical toppings to the Pad Thai boxes and offered fire-exempt flavour. The Classic Peanut sauce was, thankfully, completely mild and tolerable.
To soothe our quivering tongues, I suggested popping back into the mall for ice cream. Differing preferences led me to make two stops: Super Kid at Laura Secord, then Maple Walnut and Brownie at Purdys.
 |  |
My nostalgic childhood favourite began melting in a matter of minutes, which only grew more frustrating as I anxiously paced about the mall, masked and gloved and unable to enjoy the treat in its solid state. Egress from the establishment permitted eating, though the Single Scoop had deformed to a lumpy mess with red streaks trickling down my forearm by that point. From the stale chocolate topping to the less stellar tri-colour formula that my mind had recalled, I vowed to conclude all affection towards Super Kid from that moment onwards. The vanilla-scented waffle cone was the only aspect worth relishing.
In stark contrast was Purdys' creamy, luscious Double Scoop topped with crushed almonds. Only a tad costlier, the Maple Walnut and Brownie combination was absolutely fantastic, and gratifying as ice cream ought be.
In stark contrast was Purdys' creamy, luscious Double Scoop topped with crushed almonds. Only a tad costlier, the Maple Walnut and Brownie combination was absolutely fantastic, and gratifying as ice cream ought be.
 |  |
Creations̶ of the week were limited to one:
1) Chocolate Mousse Cheesecake
1) Chocolate Mousse Cheesecake
By the 5PM mark on Thursday, my brain had ceased to function any more. The hellish week was winding down, and the soul craved nothing more than the rich qualities of cheesecake, boosted with heavy cream, then enhanced by a silky chocolate ganache. Most importantly, the cake was decidedly simple.
I foregoed recipe-researching altogether, for my eyes could handle reading no more. A 2:1 ratio of crushed Maria biscuits and melted butter formed the crust, which was then placed in the refrigerator to set. Roughly 200 g of Philadelphia cream cheese was beaten with granulated sugar; not to be excluded were the typical additions of lemon juice, vanilla extract, and a pinch of salt. The mixture was then combined with whipped cream for a mousse-like texture and finally incorporated with melted chocolate (a 1:1 mix of Lindt Surfin and Callebaut Recipe N° 811). Sealing the surface was a chocolate ganache utilizing precisely the same ratio.
In my haste, I had forgotten gelatin, my safety net for no-bake desserts. Though, this omission was ultimately proved as non-critical.
In my haste, I had forgotten gelatin, my safety net for no-bake desserts. Though, this omission was ultimately proved as non-critical.
The cake resided in the fridge for about 3 hours before the first cut. A soft centre prompted return to chill overnight. While initially having emerged with a shimmering, glossy top, the lengthier chill time introduced a significant number of air bubbles and unseemly white specks. These flaws may have resulted from inadequate tempering or non-uniformity across ingredient selection, or both. Nonetheless, depth of flavour remained impeccable. And given that the total active time hadn't exceeded forty minutes (clean-up inclusive), I will admit to being quite proud of my handiwork.
 |  |
I have little else to share from the week, as the bulk had been spent perched in a C-shape at my desk. Shifting my focus back to the real world, I found small joys in ahgase-themed (Shoebill-adorned) stationery sets from OOMOMO and the sweet treats from Issho Bakery's Easter Box.
orangecane and I had each taken to half of the assortment, along with three Canelés.
Being preservative-free, it was inevitable that certain items had succumbed to changes in consistency between creation and consumption. It was a risk that I had willingly assumed during the scheduling process (and dragged orangecane along for).
Being preservative-free, it was inevitable that certain items had succumbed to changes in consistency between creation and consumption. It was a risk that I had willingly assumed during the scheduling process (and dragged orangecane along for).
 |  |
The Canelés were still crisp on the second day, yet damp and noticeably sweeter than when sampled fresh. By the third day, they had grown soggy, as with the Sesame Matcha Granola Cluster (still delicious!) and reduced-integrity Rhubarb Pastry. The Hot Cross Bun embodied zesty qualities, its dryness combatted with a glass of Cold Brew.
To be frank, the least anticipated item of the box was probably the Bonbon(s). Creme-filled Easter eggs are known to be notoriously sugary after all. That said, the Passionfruit & Marshmellow Bonbon was a delightful surprise of tart passion fruit filling and non-intrusive marshmallow fluff.
To be frank, the least anticipated item of the box was probably the Bonbon(s). Creme-filled Easter eggs are known to be notoriously sugary after all. That said, the Passionfruit & Marshmellow Bonbon was a delightful surprise of tart passion fruit filling and non-intrusive marshmallow fluff.
From this experience, I would recommend that silica gel packets to placed in the same container for prolonged periods of consumption. It is the reason why packaged snacks such as (gag-worthy) Choco Pie and intriguingly chewy 찰떡파이 (rice cake pies) can be sustained on grocery shelves.
 |  |
RSS Feed