The work week passed with a kerfuffle of Change Order documentation, speedy digits over the keyboard, and an intro to the Alignment dialog box in Civil3D, which remains an item demanding a deeper level of comprehension.
Creations of the week included:
1) Stale Barley Rice and Kidney Beans - as I have yet to restock my multigrain blend
2) Blue Sky Bran Muffins, which have been executed countless times before and proved as durable of a formula as ever with a buttermilk substitute.
Not to be confused with authentic tiramisu, this spinoff sources creaminess from the consumer favourite of Philadelphia cream cheese and whipped cream (instead of mascarpone and the finnicky zabaglione) and airiness from Kahlua-brushed sponge (as opposed to ladyfingers dipped in coffee).
In spite of the meticulous step to prevent adhesion, the centremost section of the cake peeled away relentlessly. In spite of it all, the toothpick returned damp and sticky. Nearly admitting failure, I returned it to the oven, uncovered this time, for an addition five minutes. The top emerged an alarming shade of brown, nearly to the point of charring. The top layer was removed (and devoured instantaneously), while the rest were portioned into three layers of relatively uniform thickness, notwithstanding some choppy edges.
Impeccably smooth and luscious was the final result. A generous dusting of cocoa powder had accentuated the bitter notes of Kahlua, then shifted the spotlight to distinctly plush layers of sponge and a sweet yet sturdy cream filling.
"You know where I've had the best tiramisu?" I posed a question to which even I wasn't entirely sure the answer.
"Yours." came a firm response. "Yours is the best."
"But it's cake! Not proper tiramisu, mind you." I hesitated not to correct the statement while in contemplation of my next impromptu invention.
- Pork in Tomato Sauce, Mozzarella, Chopped Kale over stale rice
- Charred Chicken Drumsticks with Choy Sum over stale rice
There was an undeniable of discomfort making its way to my stomach, and later my overall wellbeing. The stale rice, which had been consumed for upwards of five meals, was eventually disposed of after a few instances of upset stomachs.
Truth be told: neither the Cheese Crabmeat Croquette nor Tartar Shrimp were as formidable as my recollection. The former was neither cheesy enough nor crunchy enough, readily blending into the croquette profile with both plates sharing the same condiment of tartar sauce.
The same could be said for the katsu strips, which have been exhibiting sogginess on its underside since the commencement of COVID-19. Miso soup had also been replaced with a rather thin udon broth due to supply chain issues.
Fifteen minutes in the queue later, I placed my order for the Aloha bowl. A mix of brown and white rice was selected in the absence of spring mix greens. The honey ginger salmon chunks were topped with yuzu ginger sauce and wasabi mayo to finish. A creamy crabmeat salad, sweet chunks of canned pineapple, edamame, highly savoury wakame salad, and a healthy spoonful of tobiko contributed heartiness without satiation.