Out & About #836 | Apple Mania + The Last Site Visit

"Join me in apple hell!" I evilly declared to my birthday buddy as I unveiled my third apple creation.

Apple picking tends to bring about an excess of the fruit in the household. Naturally, I set out to optimize the freshness of my Ginger Golds immediately after my return. Three were peeled and cored for eating. Several more were cut in thin slices or chunks for dessert-making uses.

1) Apple Jam

I commenced with the least intimidating of creations: Apple Jam. Aiming to construct a viscous compote by altering my go-to breadmaker jam recipe, I took to combining 648 grams of roughly diced, skin-on apples, brown sugar in place of granulated, and seasonal spices of cinnamon, nutmeg, and a dash of pumpkin pie mix in the machine.

​The sugar content has been upped in recent years, increasing from 0.8 to 1.0 cup. Lemon juice was also scaled up to 1/3 from 1/4 cup. In place of pectin is gelatin, for it is budget-friendly albeit more inconsistent in terms of delivering stability. As the resulting consistency was still too runny for my liking, I continued to heat the mixture over the stove, gradually drizzling in a glutinous rice flour slurry while whisking vigorously to prevent lumps.

2) Apple Crumble Cake

Apple Crumble Cake followed. Adapted from Sunday Baking's Blueberry Crumble Cake, I proceeded to assemble the cake batter and increase the ingredient amounts by 50%.
1.5x output would bring me to 1.5 of an egg, though I omitted the hassle of finding a use for the remaining halve and merely plopped it into the batter. Initially thick and rather difficult to spread about the pan, I worried that the apple layer would hinder its rise. Thankfully, the cake emerged fluffy and no issues raised.

The apple slices had been allowed to rest in hot water for a few minutes before straining and resting. This par-cooking method is intended to help the slices retain structure while still acquiring a fork-tender softness through the baking process. I'll be honest: I didn't measure the water quantity, nor take its temperature. The less scientific alternative was quicker, and yielded acceptable results all the same.

The crumble was crumbly, while the apples soft without being mushy. In retrospect, a light dusting of coarse sugar or thorough toss in spicy, brown sugar could have contributed the coveted harvest flavours. ​Apple slices failing to make their way on top of the cake were tossed in the aforementioned solution and slowly dehydrated alongside the cake.

3) Apple Mousse Cake

What started as a well thought-out plan for apple jam-enhanced baked cheesecake ended in travesty. The diminishing quantity of cream cheese in the household hadn't occurred to me, not even when I spent forty minutes outside Loblaws in wait of a prescription fulfillment.

With two tubs of yogurt expired and moulded (and insufficient time to craft a custard), I resorted to my only source of dairy: 473 ml of whipping cream. The crust had been prepared in accordance to a formula for New York Cheesecake - baked instead of chilled in the fridge for improved structural integrity.

Working rapidly, I folded Apple Jam, lemon juice, and orange extract in to sweetened, whipped cream. It tasted excessively creamy, but there was no turning back. Though the thickened apple jam would have likely succeeded in stabilizing the mixture, I erred on the side of caution, folding in just one more tablespoon of gelatin for good measure.

Between the barely cooled crust and mousse filling, I smeared yet another thin layer of apple jam. More apple couldn't hurt, right?

​The addition offered a splendid textural contrast from the extravagant and otherwise satiating mousse layer. Too thick was the crust on the circumference, yet too thin was the foundation. Impressively, I had still managed to unmold the cake without damages.

Arranged on its surface were the baked apple slices, now sticky and caramel-y in profile.

My final week of fieldwork seemed to drag on. Still suffering is my sleep schedule, which is often interrupted with dreams depicting unfavourable circumstances. The worst of them all was none other than Larry succumbing to the effects of a twisted Midas touch, where loving touches were rewarded with a diminishing body, until no more of his furriness remained. ​The image still haunts with me, summoning shivers at the recollection.

​Crews have disappeared from the site, leaving me to fill my mornings with site overview checks and paperwork. Salted Black Sesame Rice Krispies assist in appeasing appetite until lunchtime.

​For the first time since stepping foot onto Stoney Creek, I make my way into the Felker's Falls Conservation Area. The surging stream is visible from the park entrance, but not without branches in its way.

I explore a bit further along the trail, until the rigidity of my steel toes urge me to turn back.

​The last of asphalt restorations are completed, and all equipment depart the premises. Once more, I return to Felker's Falls on a mission to undertake more of the trail.

​Soon comes the realization that the trail does not loop. I manage to witness a keyhole view from the Mountain before venturing back to Ackland.

Half-days on site are succeeded by at-home data entry and meetings, made better by the company of Larry.

​Mid-morning caffeination is sometimes warranted.

​While spacious and new, the Stone Church Road location is deafening and most certainly not the cleanest. As I awaited the completion of my Apple Crisp Oat Macchiato, I couldn't help but cringe at the constant cloud of flies surrounding the drink pick-up area.

Friday arrives with clear skies and sunshine.

​I debate the purchase of an Apple Cinnamon Muffin from McDonald's before recalling the remaining eight Ginger Golds that await me at home.

​The week is concluded by an impromptu badminton gathering. My stamina is confirmed to have weakened over the duration of COVID, though hand-eye coordination and swiftness have been sustained through regular exercise and practice of choreography.

​At long last, after weeks of seeing and hearing multiple advertisement for the product, I drag myself to the multi-national chain to sample the McCrispy personally.

​The Bacon Deluxe edition rings in at an atrocious $7.69. I declare the Potato Bun tastier than the standard brioche, boasting sweeter, chewier qualities to contrast against breaded chicken. However, unlike the marketing claims, juicy it is not; the McChicken is proportionally better value in terms of price and portion. Furthermore, the bacon upgrade was dry and burnt. Shredded lettuce was of an insufficient quantity.

​I revel in my $1.79 Pokemon Essential Handbook while munching away on free fries, and then later homemade steamed, red bean-filled glass dumplings.

​My 7.5 week assignment to site has been entertaining, to say in the very least. Learning span knowledge of municipal regulations to resident interactions, but the largest takeaway is surely that of conflict resolution. Be it varying perspectives at a project management level or communications with the general public and stakeholders such as utility companies, clarity and consistency of information is key. The scale of a project matters less than the organizational procedures of its handling.

​The next steps of my career are pending. Utterly dependent on the decisions of others, I wait helplessly for direction, all for the sake of maintaining a workable wage with reasonable hours. Energy levels run low in this fight, and uncertainty prevails as a recurring theme.

​Over the years, I've eliminated mooncake consumption for the benefit of my digestive system. Mid-Autumn Festival is celebrated at a minimal degree, but sightings of a full moon never cease to impress me.

Happy Mid-Autumn!