For the past two weeks, I've been more occupied by life than work. Or maybe it's the overflow of one into another and vice versa, for the frequency of meetings have increased and so have the urgent pre-vacation requests.
From a handful of mid-day sanity breaks arose later log-offs. Solace was found in the first batch of my Black Friday acquisitions.
While having opted for the more budget-friendly variation of the ring, its efficacy is not to be undermined. I've only barely begun my journey through the various ring-based stability exercises on the Internet; next up for experimentation shall be the Stability Ball.
I had filed for a day off in the earlier half of the week, utilizing it for appointments in the east end of the GTA. With traffic volumes back to pre-pandemic levels and local congestion unwavering, there was time to accompany little else besides the roundtrip and a few detours along the way.
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The Thai ahgase had relayed remarks of positivity towards the limited edition Justin Bieber Timbits capsule collection, prompting my own venture to the Canadian coffee shop. Having heard news of the star's collaboration quickly selling out downtown, I was quick to verify availability through the Tim Hortons app. On the mobile platform, I learned of the product's steeper price point versus regular Timbits, as well as the inability to mix flavours in carrier packs. With each priced at ninety-eight cents per piece, it seemed only reasonable to select the 10-pack box for $3.19.
"10 Assorted Timbiebs" the item read, yet my arrival would reveal a box containing only two of the three flavours. I pushed open the doors once more and, at confirming availability of the spread, requested a more balanced assortment. The asking didn't entail any fond gazes, nor any substitutions with the product in hand. The box was retrieved from my hands and promptly tossed into the trash without a millisecond's hesitation. My new box was then handed to me, handle slightly wet.
"10 Assorted Timbiebs" the item read, yet my arrival would reveal a box containing only two of the three flavours. I pushed open the doors once more and, at confirming availability of the spread, requested a more balanced assortment. The asking didn't entail any fond gazes, nor any substitutions with the product in hand. The box was retrieved from my hands and promptly tossed into the trash without a millisecond's hesitation. My new box was then handed to me, handle slightly wet.
Each of the three flavours sported the franchise's signature glaze followed by crunchy bits reminiscent of space matter. They were sweet, obnoxiously so, and likely not worth procuring more than once.
Branded merchandise was also available at my store of choice. The toque, waistbag, and tote were priced at $29.99 each, which is not bad at all in comparison to concert goods or tickets.
- Chocolate White Fudge was my least favourite of the trio, tasting intensely of Hershey's chocolate syrup and sugar.
- Sour Cream Chocolate Chip was quite balanced with mini chocolate chips adorning its surface.
- Birthday Cake Waffle was the unlikely but undeniable winner, with unexpected depth, great texture, and colourful visuals.
Branded merchandise was also available at my store of choice. The toque, waistbag, and tote were priced at $29.99 each, which is not bad at all in comparison to concert goods or tickets.
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We stopped next at Taste Casserole Rice for supper takeout, then Aromaz. The bakery had seemingly just undergone sanitization, as the inside reeked of disinfectant. Unpleasant was this odour, especially when patrons had waltzed in expecting the cozy fragrance of freshly-baked bread.
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Our picks ranged from Egg Tarts to a large Raisin Loaf to a Chestnut Tart that had piqued my curiosity. Yuan Yang and Iced Lemon Tea secured, the palm-sized creation was unveiled upon reaching the parking lot. Hearts were shattered and appetites unfulfilled at the revelation of reality: The base was firm - typical of a tart shell yet exhibiting rigidity over flakiness - while the cream was unfathomably tacky. A thin round of cake was nestled between the base and cream layers; this was likely the highlight for me, as the other components proved atrociously synthetic. The two styles of cream filling blurred together in the absence of complexity, leaving much to be desired.
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Rounding off the dreary afternoon on a sweeter note, I stopped at Wanoka prior to hopping back on the 401. The Japanese café had replaced BlackGold, altering their offerings yet remaining true to its coffee shop nature (and original furnishings, inclusive of the glittery black-and-gold counter.
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A lover of stars and pigs had spoken fondly of their Chestnut Chiffon Sandwich, encouraging myself to indulge in the same.
The cake was bouncy and as airy as could be! Known to be partial to more substantial concoctions, one would assume a cream-filled chiffon as my least predictable pick off the menu. Alas, I was intrigued: chestnut was a seasonal ingredient, and one that is (apparently) rarely nailed in execution.
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Delicately piped within was a chestnut-infused pastry cream, followed by sweetened whipped cream to top. The treat was well-balanced: delectable without inflicting feelings of remorse or overindulgence.
In fact, its profile was so memorable that it spurred further consideration for fluffy cakes - with an oil base (gasp!) instead of my preferred butter.
In fact, its profile was so memorable that it spurred further consideration for fluffy cakes - with an oil base (gasp!) instead of my preferred butter.
A supper of Taste Casserole Rice was obtained yet again. We took to yet another of their course sets, and informed of the dreadful news of inflation. The funds were relinquished nonetheless, of course.
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The 3-Course A Set (特價3和A) was chosen. It comprised of Poached Chicken/半隻貴妃雞 accompanied by a ginger-scallion oil, Pork Belly with Salted Vegetable/惠州梅菜扣肉, Vegetables with Yuba and Bamboo/鮮腐竹瑤竹扒菜苗. Appended to the order was E28 Stir-Fried Flat Rice Noodles w/ Lemongrass Pork Chop/乾炒香茅豬扒河. The carby dish tasted minimally of lemongrass - if at all - but was seasoned adequately with soy and pork chop sections edged with crispiness.
Creations of the week included:
1) Houjicha Roll Cake w/ Coffee Italian Buttercream
1) Houjicha Roll Cake w/ Coffee Italian Buttercream
For my first ever attempt at buttercream, I sought assistance from Sunday Baking. Her very first video detailed the process of constructing Italian buttercream. The technique was akin to stabilizing meringue with a sugar syrup for lemon meringue, bearing a greater degree of sophistication than the tacky butter-icing sugar emulsion I was accustomed to.
Resulting from careful adherence was a silky filling that was by no means tacky nor sickeningly sweet. Although having reduced the quantity of butter by one half, there were no impacts to integrity. Also incorporated was a potent paste of Nescafe Gold and small amount of water, yielding a caramel-like touch of coffee flavour.
Resulting from careful adherence was a silky filling that was by no means tacky nor sickeningly sweet. Although having reduced the quantity of butter by one half, there were no impacts to integrity. Also incorporated was a potent paste of Nescafe Gold and small amount of water, yielding a caramel-like touch of coffee flavour.
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The cake itself had originated from a Mugwort Chiffon Cake recipe, also from Sunday, wherein mugwort was substituted with houjicha in a 1:1 ratio. It was denser and more sugary than I would have liked, which may have been owed to haste in the meringue-making process. In the face of limited time, the entire quantity of granulated sugar was dumped into the bowl rather than dividing into several gradual additions. The whites were compromised: flat, lacking structure, and nowhere near porous. I found it odd given the elimination of cross-contamination with the use of gloves and frequent handwashing; later had I realized the possibility of gloves retaining excess grease and consequential transfer onto whisk attachments.
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In fear of repeating the same mistakes as previous attempts, the cake was left to cool completely, with a paper towel on top to preserve moisture. I then smothered on the buttercream filling with ease and began to roll. It wasn't perfect, but I had inched my way closer to a uniform, round shape.
Most importantly, the final product boasted the exact consistencies I had yearned for. Same-day sampling of the buttercream would prove excessively rich, though second-day consumption would bestow a sense of firmness. Complexity had been attained as well, making for the best faux-Lucullus since roll cakes on this space.
Classic blue sky bran muffins and Pillsbury Gingerbread were also baked throughout this process.
Most importantly, the final product boasted the exact consistencies I had yearned for. Same-day sampling of the buttercream would prove excessively rich, though second-day consumption would bestow a sense of firmness. Complexity had been attained as well, making for the best faux-Lucullus since roll cakes on this space.
Classic blue sky bran muffins and Pillsbury Gingerbread were also baked throughout this process.
2) Lemon Mousse
With an excess of yolks from the first creation came formation of lemon curd. The ingredients were readily available, allowing the mixture to come together easily without outsourcing pointers. It cooled to a rather tacky consistency, liked owed to the cornstarch slurry I had drizzled into the mixture for reassurance. A tiny spoonful of the mixture radiated extreme tanginess, but minimal zing in the absence of lemon zest.
As I contemplated mitigation measures, a half-used carton of heavy cream caught my eye. Its expiry date was nearing. No further thoughts crossed my mind as it was whipped to soft peaks with the incorporation of sweetened condensed milk. Now livened with volume, it was folded into the curd to form a pipe-able lemon mousse.
Cocoa-dusted chocolate hearts served as garnish.
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Finishing off the week was not pilates, amusingly enough, but a two-hour session of badminton (racquet grip was replaced once and for all!), ingestion of snacks from a lover of stars and pigs, and sampling recent craft beer acquisitions.
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Lake of Bays Brewing's Mystery One beer was a noteworthy blend of citrus and wheat, and far more memorable than Manitoulin's Ode'imin, which was tinged ever so lightly with strawberry accents.
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