However easy it may be to fall victim to unintentional overtime amidst lockdown, I can affirm that the seemingly endless hours of screen-staring, spreadsheet-scanning, memo-making, and written/verbal correspondence have the ability to summon more than simply physical discomfort. With the end of each work day, I found embers in my eyes, stinging to the point where headaches would result, then persist for several days. Letters began dashing about the keyboard, while the limbs were left limp from excessive inactivity. For the first time in recent memory, post-work indulgence in K-Pop comebacks and variety shows delivered no delight; I could summon forth no more energy.
But I don't want to. I refuse to grow accustomed to exhaustion and constant fatigue. I refuse to be coerced into workaholicism.
Most importantly, I refuse to surrender the remaining shreds of my social life and social media engagement to duties that oughtn't be shed upon me.
A new degree of despair had been attained. As always, I will purge and continue to purge with elements of enjoyment. Appended to the list, though, is the notion of confrontation.
A heavy handful of olive oil resulted in sogginess unsalvageable even by silica gel packets.
Inspired by Scoops and a desire to nix lengthy ice cream runs, I set out to mimic the household favourite by combining coconut milk into the previously tested no-churn ice cream method. Instant coffee was swapped for lightly toasted fine shredded coconut and an entire can of AROY-D. Future renditions shall see a reduction in liquid, for the final result was more icy than scoop-able. In regards to the flavour profile, it was satisfactory, harnessing the potential to evade Port Credit lineups once success is declared.
A sweetened variation of shredded coconut could also be employed in this formula, however I found the condensed milk to offer a plentiful portion of sugar.
When I had first caught sight of this post, I became intrigued with the idea of introducing liquid into the roasting process. And the arrival of the weekend finally provided an opportunity for experimentation.
Against my better judgement, I made the premature promise of homemade cookies in exchange for tech support. With limited time on my hands, I took to the most flexible recipe in the book, reduced the moisture content, then indented their centre.
When using a jam or jelly, it is recommended to form larger cookie balls to enable dramatic indents from experience. I provide this advice from experience, given that mine spilled over due to generosity.
Behold yet another endeavour to rapidly deplete soon-to-expire Greek yogurt and a handful of dried apricots.
The dough was allowed to defrost overnight, refrigerated, then rolled to a rough circle with a heavy dusting of flour. What followed was merely a matter of layering my seasoned filling with chunks of old Cheddar (also frozen and from the freezer). A thorough coating of egg wash later, the galette was slid into the oven, where it would reside for approximately forty minutes.
And I shall admit: It was. Aromatic tidbits of kale and buttery bits of cheese encased in golden flaky goodness was a combination few could resist, especially when fresh. My sole gripe was sogginess in its base, for although it retained structure (unlike my Apple Pie), it was moister than the ideal.