Out & About #727 | Weeks #69 + 70 Quarantine Update

​Between the emails and calls of the work week and the chaotic scheduling of the weekends past, little else occupies my mind - besides maybe the thought of looming invoice season, or mistakes from the invoices past.

Straightforward meals ease me through back-to-back project discussions: some days are filled with the vibrancy of tomato scrambled eggs, while others are muted yet cozy with blanched SPAM and congee. Occasionally, McDonald's is obtained. The new Pink Lemonade Slushie is revolting, Blueberry Pomegranate Smoothie tasty, and the Tropical Coconut Pineapple Smoothie icy yet impeccably luscious.​

Larry resides nearby, offering moral support in the form of fuzziness and an unshaken smile. He sports my new cap proudly.

Creations of the week included:

1) Matcha Strawberry White Chocolate Cake w/ Chocolate Ganache

Prepared in advance of scheduled appointments with my fellow July babies, the concept was executed as both a traditional layered cake and jarred creation. The base was a matcha sponge, recipe derived from no other than my favourite Sunday Baking.

​As expected, grassiness was prominent, and each bite was moist without being damp. As expected, grassiness was prominent, and each bite was moist without being damp. Matcha syrup was dotted across the tops, followed by a generous smothering of white chocolate-strawberry cream. The cake was, ultimately, too sweet for my liking, though nonetheless a worthy experiment.

2)  Chocolate Truffles
Leftover ganache was re-purposed into truffles with a light shower of cocoa powder.
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3) Banoffee Smoothie

Another week flew by without much connaissance. My runners remained parked by the door, for there was - regrettably - no reason for departure from my desk.

Lunch from Magic BBQ was secured during the hectic mid-week. Escaping from yet another series of neverending calls, I succeeded in gobbling a few bites of the steamed tilapia and ramming several pieces of red sausage into my bowl before dashing back up the stairs.

​A physio appointment to address shoulder rigidity acquired from endless screentime led to an Oomomo visit. There, a BOGO offer for soft serve cups as observed. The Cappuccino Gelato and Black Currant Sorbet each had their merits: one was creamier and aromatic, while the latter zesty and refreshing. At $4 per serving, the price wasn't outrageous, though quantities were meager compared to yogen früz.

The day happened to coincide with Ontario's entry into Step 3. The Rec Room had reopened for gameplay, and I wasn't about to pass up the opportunity.

​A rusty round of Pump It Up! later, and we began the longwinded journey home. An inkling of a hankering for HK-style cafe cuisine led us to the storefront of Phoenix Cafe. The "Coming soon" notice had been in place for several month, without much progression from my last encounter.

Nearby was Mississauga's very first Hui Lau Shan. The dessert shop operated under its romanized Chinese name, rather than the title of Tracy Dessert adopted at First Markham Place. The name was of nominal significance, for the experience alone was enough to eliminate any future visits. Beyond the atrocious wait time, our requested items were rather repulsive. Proving excessively sugary with a distinctively artificial mango flavouring, I declared the Mago Pomelo with Sago (S1) and Mango Coconut Duo Mix (M6) to be recreated at a fraction of the price with ease.

​With the exception of the flamingo-enshrouded wall, majority of elements within the shop remained unfinished. From the chaotic arrangement of cardboard boxes to exposed wires to concrete block, it appeared that there was a rush to open - an urgency divergent from their level of productivity.

​The 70th week of COVID presence ends with a swift hike, jab to the left shoulder, and coffee ice cream.

An earlier favourite is revisited, though haphazardly assembled due to constant stream of directions. The result is a slightly soggy surface compensated by a gentle waft of lavender and butter.