Out & About #714 | Week #61 Quarantine Update Feat. Cookies + Bossam

I've seen enough teensy cells and spreadsheets for the next foreseeable future. Yet, it'll be likely that I'll see them again shortly.

All awareness of time and space magically vanish in the face of meetings and work duties: hunger is postponed, parchedness goes unnoticed, and calluses begin to form underneath the mouse-maneuver digits. Homecooking is infrequent under these circumstances, along with exposure to the world beyond my window.

I proceeded to polish off the remnants of my now-shriveled wheat bread before darting for JIF, jam, and a supple fresh loaf.

A single egg yolk resided in the fridge from granola-making, prompting production of SK's Crispy Chewy Chocolate Chip Cookies, which just happened to demand this additional dose of fat.

Roughly chopped Surfin replaced chocolate chips, baking powder instead of baking soda, and ground almonds for 25% of the all-purpose flour. These swaps had been incorporated on the bases of convenience and past experience (with unreacted baking soda). Sugar levels were also reduced by a fraction, however the final mounds were still reasonably sweet. The texture was also deemed somewhat crumbly, likely a result of the lowered gluten content.

Highlights of my week never stray too far from grocery runs. This session was succeeded by a Chicken Nuggets Happy Meal from trusty ol' McD's and a container of White Castle Butter Cookies.

While Danisa is sweet and Kjeldsens is aromatic, the Malaysian brand's was stiff and bland, with a dull snap.

As with countless other residents of Peel, I queued up, virtually, for an opportunity to regain liberation. The supply-and-demand chain cooperated kindly with our needs - needs that had gone suppressed for over a year and trickled into the unclaimed vacation bank.

The process was swift and organized; side effects were minimal beyond a tender shoulder and general fatigue.

Meals of the week ranged from hard-boiled eggs and leftovers, Cha Siu from Magic BBQ Cha Siu, and a few spoonfuls of pickled daikon ("mu" / 무).

We concluded the week with beaming rays of Vitamin D, floral sightings along Burnhamthorpe, and a grand assortment from The Owl of Minerva.

At room temperature, the Jokbal was admittedly less gelatinous that the shrink-wrapped packs at Galleria. But with a quick zap of heat, the slices were beyond heavenly, dissolving instantly upon contact. The portion size was also more than reasonable.​

Bossam was absolutely splendid in all aspects. From the supple meat to the apple-containing radish kimchi, and from the abundance of kimchi and garlic slivers to the ample greens for wrapping, not a single quip of criticism could be made. The accompanying set of sauces comprised of saewoojeot and a garlic-containing ssamjang demanding a glass of water in the nearby vicinity.

Requested mild, the Kimchi Fried Rice delivered in a comprehensive manner. Bite-sized bits of kimchi, fluffy grains of flavour, and a perfect sunny-side-up formed the foundation of a solid rice dish.

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