The suffering seems endless, as far as my Monday-to-Friday ritual ensues. Before the termination of one task is yet another "urgent" calling. They are supposedly all urgent, all pressing, and all commanding my attention from activities actually beneficial for overall career development.
My woes infiltrated into the subconscious mind, finally prompting contact with a member of higher authority for assistance and guidance. Recapping the troubles experienced was tragically difficult, yet necessary. There had been more meltdowns in the span of two weeks than ever over the entire course of my working-hood.
My woes infiltrated into the subconscious mind, finally prompting contact with a member of higher authority for assistance and guidance. Recapping the troubles experienced was tragically difficult, yet necessary. There had been more meltdowns in the span of two weeks than ever over the entire course of my working-hood.
Truthfully, I was drained - more drained and shattered than I would have liked to admit. Into the evening hours, I wallowed in a sense of 迷茫, which can only be partially translated into "confusion" and "lostness". When just about to engage in a nightly stretching routine, I was informed of an unexpected visit. With swollen eyes and scruffy strands camouflaged beneath a hood, I slid outside to find a trio of Meet Fresh offerings - a handful of the assortment I had provided recommendations for just a few hours prior.
It is customary to receive chocolate and floral bouquets on Valentine's Day, but rarely found are accounts of receiving Herbal Tea and consolation (and a tremendous amount of patience!).
But that's precisely what was needed: a no-frills transmission of care, not a lavish package to announcing the Hallmark holiday.
It is customary to receive chocolate and floral bouquets on Valentine's Day, but rarely found are accounts of receiving Herbal Tea and consolation (and a tremendous amount of patience!).
But that's precisely what was needed: a no-frills transmission of care, not a lavish package to announcing the Hallmark holiday.
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Meals of the week comprised mainly of leftovers. The odd evening saw frozen T&T Black Sesame Glutinous Rice Balls to celebrate 元宵, otherwise known as the final day of Chinese New Year.
Creations of the week included:
1) Plain Coconut Cupcakes
With the aim of ̶m̶o̶d̶i̶f̶y̶i̶n̶g̶ elevating iteration, Coconut Cupcakes were re-attempted. The cake base formula was kept consistent, though the topping was swapped for an egg-less dusting of fine, unsweetened shredded coconut and turbinado sugar granules.
The result was, regrettably, less formidable than the more adventurous (and unscaled) venture of the week past. The topping was loose and did not adhere despite the thick batter; fragments of toasted coconut would fall from each cupcake as they were removed from the pan. Further showers would occur throughout the consumption process.
1) Plain Coconut Cupcakes
With the aim of ̶m̶o̶d̶i̶f̶y̶i̶n̶g̶ elevating iteration, Coconut Cupcakes were re-attempted. The cake base formula was kept consistent, though the topping was swapped for an egg-less dusting of fine, unsweetened shredded coconut and turbinado sugar granules.
The result was, regrettably, less formidable than the more adventurous (and unscaled) venture of the week past. The topping was loose and did not adhere despite the thick batter; fragments of toasted coconut would fall from each cupcake as they were removed from the pan. Further showers would occur throughout the consumption process.
Overall, the cupcakes were nowhere as fragrant nor as coconutty as before. A cross-section revealed lack of uniformity: top section bore noticeably large holes, whereas the bottom third was quite fine - an indication of uneven mixing or air bubbles travelling quickly without a chance to escape. I munched on one, but was quick to abandon the rest given their mediocrity.
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2) Coconut Milk Jelly
Several small containers of Coconut Milk Jelly originated from the remnants of coconut milk, a simple syrup formed from rock sugar, and a heaping portion of leftover coconut flakes. They were barely deserving praise, adopting a rigid consistency and far too many flakes to chew comfortably.
Several small containers of Coconut Milk Jelly originated from the remnants of coconut milk, a simple syrup formed from rock sugar, and a heaping portion of leftover coconut flakes. They were barely deserving praise, adopting a rigid consistency and far too many flakes to chew comfortably.
3) Layered Chocolate Cake
Originally an attempt to recreate the seamless, plush layers of the slice from Tokyo Cheesecake Cake, I ran out of both time and heavy cream in its assembly. Too soon was the cake sliced, excess moisture resulting in cracking, and too rushed had been my attempts to assemble a smooth chocolate mousse-esque filling, forcing premature setting in the fridge as I ran off to yet another call.
Originally an attempt to recreate the seamless, plush layers of the slice from Tokyo Cheesecake Cake, I ran out of both time and heavy cream in its assembly. Too soon was the cake sliced, excess moisture resulting in cracking, and too rushed had been my attempts to assemble a smooth chocolate mousse-esque filling, forcing premature setting in the fridge as I ran off to yet another call.
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I succeeded in compiling 1.5 layers' worth of frosting, leaving one slice barren and flexible for incorporating into other impromptu ideas. Failure to create uniform layers had me scrambling for a ring mould of smaller diameter: the centre would be salvaged for gifting. The rest would be set aside for casual consumption.
The inclusion of water in its batter sparked dubiousness, yet yielded an airy, delicate crumb akin to the Cocoa Cupcakes crafted late last year. They were impossible to frost in the absence of simple syrup, though still remained susceptible to crumb showers if the task was approached too heavy-handedly.
The inclusion of water in its batter sparked dubiousness, yet yielded an airy, delicate crumb akin to the Cocoa Cupcakes crafted late last year. They were impossible to frost in the absence of simple syrup, though still remained susceptible to crumb showers if the task was approached too heavy-handedly.
While I gripe about a number of obstacles in the crafting process, I must declare fondness for the creation. Under normal (read: stress- and work-free) circumstances, this cake ensures a straightforward formula for the satiation of chocolate cake cravings. A moist, chocolatey cross-section is attained effortlessly with a 2:1 ratio of heavy cream and Piccoli Surfin sandwiched between three cake sheets, each sliced to roughly 1 cm in thickness. Due to its oil-containing properties, it chills well without forming rigid crusts, a characteristic of butter-based cakes, and demands no thawing prior to devouring.
Future attempts shall likely see a reduction in cake batter (how is one to trim one egg though?) and perhaps a greater quantity of egg whites for height.
Future attempts shall likely see a reduction in cake batter (how is one to trim one egg though?) and perhaps a greater quantity of egg whites for height.
Decorative finishings included a rather lumpy ganache (the reason for butter!), more lumpy blobs of gelatin-thickened whipped cream, and a square of Piccoli to finish. These additions were constructed in haste; the mere inclusion of a piping tip and tempered topper would have improved the overall visual appeal drastically.
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A splitting headache had nagged at me for majority of the week, likely induced by work anxieties and sleepless nights. With majority of staff rapidly logging off for the long weekend, I too made an early escape. Time was re-purposed for laptop cleaning, desktop component investigations, and the rare instance of anime-watching.
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Knowledge of this medium had halted in the late 2010s, yet is slowly re-entering my field of vision due to external factors. The appearance count of Nyanko-sensei has also increased exponentially since.
Dinner was had at Sushi Omigoto, a casual Japanese eatery situated at the edge of the Mississauga Chinese Centre.
An irrefutable observation is the manner by which the pandemic has altered the dining experience. The distinct shift to virtual platforms for customer interaction and reservation-only requirements have reduced the need for congregation in small spaces while waiting, and further improved efficiency by far. En route to the restaurant, I supplied my name and contact information for the online waitlist, which, essentially, adopts same format as Dynacare's "Check In Online" function.
Table readiness was communicated via text, conveniently coinciding with our time of arrival.
An irrefutable observation is the manner by which the pandemic has altered the dining experience. The distinct shift to virtual platforms for customer interaction and reservation-only requirements have reduced the need for congregation in small spaces while waiting, and further improved efficiency by far. En route to the restaurant, I supplied my name and contact information for the online waitlist, which, essentially, adopts same format as Dynacare's "Check In Online" function.
Table readiness was communicated via text, conveniently coinciding with our time of arrival.
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Once vaccination records had been verified - sans-ID, mind you - we were gestured towards a series of barrier-separated tables. Between the two compact booths available, the one in closer proximity to the sushi bar was selected; the other was positioned near the entrance, introducing unwanted drafts at regular intervals. The menu was found via a QR code positioned on the table. Utensils were provided in disposable format, similar to Chi-mac but with washable plates.
We took to the Unagi Stone Bowl (H03), Salmon Paradise (P06), and a 6 oz. portion of Takara Plum Wine. Starters of somen in a soy (dashi?) broth, house salad, and miso soup glided our way shortly after ordering.
The umeshu arrived in record time, unsurprisingly, and was accompanied by a stemmed wine glass and container of ice. Club soda was not available, making on the rocks the sole option for enjoyment. Lighter in profile and less tacky than Choya, it served to provide a subtle sweetness to contrast against savoury dishes. My partner-in-crime grimaced in response to a sip, complaining of cough syrup-resembling properties. Though it wasn't immediately noticeable to me, I did admit to the alikeness with subsequent intake.
The umeshu arrived in record time, unsurprisingly, and was accompanied by a stemmed wine glass and container of ice. Club soda was not available, making on the rocks the sole option for enjoyment. Lighter in profile and less tacky than Choya, it served to provide a subtle sweetness to contrast against savoury dishes. My partner-in-crime grimaced in response to a sip, complaining of cough syrup-resembling properties. Though it wasn't immediately noticeable to me, I did admit to the alikeness with subsequent intake.
The Unagi Stone Bowl had been my pick - a nod to Hub's sizzling medley of deliciousness. The Omigoto version was served in a similar setup, though its constituents were a far cry from my expectations. Atrociously greasy, overwhelming in cabbage content, and relatively stingy in unagi, the only redeeming aspect was the formation of crispy rice at the bottom.
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Salmon Paradise consisted of salmon sashimi, nigiri, and mayo-topped maki. It was a decent-sized platter of respectable quality, though priced quite steeply at $19.95.
Washrooms could be found towards the back of the restaurant in the form of two single stalls. Grimy they were and equipped with high-functioning flushing capabilities they were not. A few questionable strands of noodles on the floor and slick puddle by the garbage bin almost had me contemplating alternative lavatories.
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