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Out & About #1069 | CNY Visuals, More Bata Shoe + Yueh Tung

1/31/2025

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There is always something happening in the city, whether it be niche, neighbourhood-specific, or nominally newfangled. Despite regular complaints about my commute, I anticipate the antics (and freebies) associated with the journey downtown.
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​Tuesday morning saw the arrival of an Oreo Cakesters pop-up in the heritage portion of Union Station. Curiosity led me to stroll past with low expectations, but a lineup gradually forming outside the space indicated an alternate reaction from fellow early bird office workers. After stopping by the siggis sampling station, I'd return to join the queue at 7:56 AM, at which point the pop-up name on the storefront would be unveiled to the public.
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​Shortly after 8 AM, visitors would be permitted inside, in groups of two or three at a time. The royal blue experience entailed sample-sized parcels of Oreo Cakesters and a chance to win branded merchandise bearing the logos of either OREO or the Toronto Maple Leafs. Those before me succeeded in drawing t-shirts and toques, though I merely strolled out with a disintegrating two-pack of the most revolting, synthetic packaged snack ever. By the time I set out for the office, my watch read 8:09 AM. The line had, thankfully, moved quickly once open for visitors.
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My baking coworker finally made her return after nearly two months of being abroad. Accompanying her return was a carry-on suitcase packed with goodies for sharing.
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Besides constructing SK's moist honey cake in her signature family-sized 9 in x 13 in baking pan, souvenirs from her home country were bestowed upon each and every member of the team. The assortment included a beautiful, embossed spiral-bound notebook from her favourite stationery boutique; exclusive to me were a thin notebook fitted with blank pages and a cover representative of my tendencies to undertake standalone baking projects as well as an adorable leaf-shaped coin purse. Similar to the cookbook previously gifted, the trio depicted a considerate thoughtfulness established through observation and understanding.

As an unfortunate consequence of having absentmindedly indulged in my own Chocolate Pecan Cookies, stomach capacity for on-site snacking was no longer available. Two slices were packed for at-home enjoyment instead.
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​Admittedly, the slices lost some of their aroma on the following day. Nevertheless, I savoured the luxurious profile and pleasantly moist qualities with my morning cup of joe.
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The Cafe Landwer farewell lunch from two weeks past had enabled leftovers for a future office meal. Freezing the remaining shakshuka and salad spared me the hassle of preparing a packed lunch, though made the tedious microwave wait inevitable.
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​Anterior ankle pain deterred me from undertaking my usual fast-paced mid-day sojourn. Instead, a last-minute reservation to the Bata Shoe Museum was made. Alas, the trip via TTC was not free of travesties.

​For starters, the outbound route was delayed by ten minutes due to TTC's all-too-common "mechanical issues". Exiting onto Bedford Road instead of St George Street further impacted the schedule.
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By the time I checked in at the admissions desk, roughly twenty minutes had passed. There was limited time to browse the installations (and determine variances since my last visit, if any), thus the visit would strictly comprise of the top level's rotating exhibit. 
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Art/Wear: Sneakers x Artists would remain until March 2026. The exhibit adopted an extremely minimalistic approach, showcasing a handful of colourful sneakers from renowned artists against a white background with bold, black sans-Serif font.

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Out & About #1068 | Pre-CNY Visuals, Orange Yogurt Cake + Chocolate Pecan Cookies

1/27/2025

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The Year of the Snake approaches steadily. Chinese New Year has been historically celebrated in our household with feasting, funds, and fiery red decorations. Nian Gao, or Leen Go/年糕, is another quintessential component of the traditional holiday.
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This space has seen numerous iterations of the formula, though the past few ​years has remained more or less consistent.
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I'm moderately proud of having organized the festive decorations and relocated them away from the kitchen, where they had previously found. Despite possessing a plethora of zodiac animal plushies though, the snake was, unfortunately, not a member of the existing collection. A giant pink serpent with disintegrating insides were summoned for the annual New Year Cake display, but ultimately reinstated to its dusty post on the couch shortly afterwards.
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​The Leen Go was chewy, tasty, and not cloying in the slightest. Amusingly, this year's edition revealed itself to have drier edges. On the fourth day of consumption, microwaving would lend the centre a soft gooeyness and the edges an unmistakable sturdiness often associated with pan-fried nian gao slices.
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Creations of the week(end) included:

 1) Orange Yogurt Cake

In recent years, I've strictly purchased Astro's Balkan yogurt to pair alongside homemade granola. Its tanginess complements the crunchy, hearty profile of nuts, seeds, and oats, while its texture loose enough to crumble readily for seamless spoonfuls of yogurt and granola. Activia's vanilla yogurt did not provide the same eating experience. Despite bearing lovely base notes of aromatic vanilla, the texture was lumpy and seemingly synthetic. By reading the ingredient list, I confirmed this was indeed the case: starch stabilizer was the culprit behind the off-putting consistency.

Naturally, the next step was to deplete the container in a manner that did not involve direct consumption. I turned to SK's Grapefruit Yogurt Cake.
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Originally, I debated the use of butter instead of oil, contemplating a modification of Ciao Kitchen's Lemon Pound Cake. However, making adjustments were not as straightforward as desired: the recipe was scaled for three mini loaf pans, exclusively relied on cake flour (which I did not have), and used under 100 g of sour cream, ultimately defeating the core objective of exhausting my yogurt supply. Reddit had advised increasing the amount of butter if using in place of oil, given that butter was comprised of both liquid and solid fats while oil was wholly liquid. But the conversion ratio was not clear, and furthermore provided solely in US measurements (cups or tbsp) instead of metric. To simplify my concurrent loaf construction project, I'd resist altering SK's cake guideline altogether - save swapping one citrus for another.

The instructions were read with haste, thus compromising accuracy of the steps. My version used two bowls, along with application of cake-making principles that may or may not reveal their worth in the final product. For clarity sake, both the ingredient list and process are detailed below:

Ingredients:

i) Loaf
  • Zest of one orange
  • 200 g granulated sugar
  • 3 eggs
  • vanilla extract
  • 230 g plain yogurt
  • 195 g AP flour
  • 2 tsp baking powder
  • pinch of salt
  • 120 g canola oil​
ii) Orange Syrup
  • 1/3 cup fresh orange juice
  • 2 tbsp granulated sugar *
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Out & About #1067 | GOT7 Winter Heptagon, Car Complexities Again + Fast Dining Finds

1/21/2025

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It should come as no surprise that, as the obvious ahgase I've made myself out to be, GOT7's comeback has been the topic of greatest concern since its initial announcement with Jinyoung's discharge. ​(That event in itself summoned plenty of ecstatic wails and relieved sighs, of course.)
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One of my first Black Friday purchases were sticker sets and notepad from AhgaseBaby. Due to the Canada Post strike though, this package did not cross the international border until early into the new year. Not long ago, the package finally found its way into my hands.

The set included a handful of freebies, including purple heart stickers bearing GOT7's rebranded, post-JYPE logo in a lovely lavender gradient. My main order consisted of an Encore sticky note pad, MBTI ahgase sticker sheet, and an IGOT7 heart sticker. The timing of its arrival could not be more ideal, for there was just a few days left before the official release of WINTER HEPTAGON.
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​Words could not wholly describe the experience of witnessing the first OT7 release since 2022. PYTHON was everything ahgase could have wanted but never expected: GOT7 had succeeded in reinventing their sound as a unit, but remaining true to their core. The track showcased overwhelming charisma, evident through a "flex yet wholesome" (termed by yours truly) storyline, and furthermore exhibited the incredible growth of each member in their solo pursuits. The undeniable uniqueness and simultaneous harmony of it all re-affirmed the analogy of the group being a rainbow: individually discernible yet completely cohesive.
In spite of the wintry, bone-chilling conditions accompanying my office commute, the journey was far from dreary and lonely. For the first time in a long time, I experienced happiness that originated from the soul - a sense of pure bliss and inner peace, seamless and unattainable in any other endeavour. Limited are the joys that the external world can provide, even with the elimination of disruptions incited by one's surroundings. But the impacts of GOT7 are everlasting and eternal, therapeutic, restorative, and invigorating in ways that only ahgase can appreciate.

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Out & About #1066 | Waterworks Food Hall, ROM Nature in Brilliant Colour + Mikaku Udon Bar

1/14/2025

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Sometimes, mostly Mondays when caught off guard by mandatory office attendance, I enter the week utterly unprepared. Winter climate conditions can vary between gusty and blistering to overcast and drizzly, prompting much-needed variations to the down jacket-scarf-gloves-toque combo.
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My resolve to walk could be described as resolute. Despite dressing thinner than I ought have, the desire to undertake a lunchtime saunter would not wane. I also reckoned that a brisk stroll would aid in heat generation, thus inciting a(n arguably) lengthier trek than required.

The solo stroll would lead me to Waterworks Food Hall, which I had passed previously while zooming to Outer Layer and Loblaws at Queen/Portland.
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​It was my understanding that the building wasn't newly constructed, but rather altered to enable the occupancy of food kiosks on the ground level and an event space on the upper level. Many of these vendors weren't new to the Toronto fast dining scene, but rather spinoffs of existing storefronts across the GTA. For starters, Karak was a rebranded edition of Naan & Chai (813) while Aburi a condensed outpost of the comparatively upscale Miku, TORA, and Minami dine-in spots.

Musoshin was also present, offering their coveted Kyoto White Miso Ramen for $20.50, a 15% increase from their summer 2023 menu price (and current website price) of $17.80.
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​Washroom facilities could be located on the ground floor as well as the second storey by following the abundance of black-and-white signage. The upper level featured elements of the heritage building along the tiled walls, an "Event Hall and Lounge", and a spacious corridor that enabled an overhead view of the bustling dining scene below.
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Parking was apparently available underground, though I mistakenly found my way into the furnace and loading areas on P1 instead. Without any other hidden corners of interest, I exited back into the vibrant vendor area, then onto Maud Street to continue my journey.
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​Along this stretch was Midori, where barren tree branches were beautifully reflected in the sheen of their storefront logo. On the window was advertisement of Monday to Thursday lunch specials: a free Popcorn Chicken starter with purchase of one ramen.
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Out & About #1065 | Chocolate Chip Cookies, Lemon Potatoes + Matcha Chestnut Swiss Roll

1/12/2025

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​With another weekend comes another opportunity to relish in baking experiments without fear of missing emails or messages.
1) Chocolate Chip Cookies with Mini and XL Chips
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In an attempt to organize seasonal cookie cutters, forgotten ingredients such as excess cinnamon and mini chocolate chips were discovered. The former was forced into my existing spice jars in the kitchen, while the latter set aside until I contemplated a use for them.
Of course, it didn't take me long to recall Sunday's latest cookie recipe in short-form video. Her formula for a Soft Chewy Cookie was one that I regarded with initial skepticism, for adding honey/glucose to most recipes renders them softer, diminishing the textural contrast as a consequence.
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Out & About #1064 | Roast Chicken with Dijon Sauce, Miso Soup, and More Gyu-Kaku

1/10/2025

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While the first week of January comes to a close, it gives rise to the inevitable arrival of mandatory office days. Leading up to Monday, I was eager to accomplish as many tasks on my to-do list as possible.

Coffee was brewed, breakfasts of oatmeal prepared, and lunch cooked for the upcoming 1.5 days.

1) Roast Chicken with Dijon Sauce
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A while back, a soon-to-expire jar of Dijon mustard in the fridge caught my attention. I had ingested plenty of fish, lean beef and pork, and even turkey. It was only appropriate to switch up the protein choice for the sake of variety.
SK's Roast Chicken with Dijon Sauce immediately surfaced in my mind, and a six-pack of skin-on chicken thighs were procured.

Results had been phenomenal the first time I had attempted the dish, in spite of using differently-sized chicken parts. This time, I hoped that uniformity would bring about an even better outcome.

The chicken was rinsed of impurities, then salted lightly with Himalayan pink sea salt (not table salt, in fear of them being too briny). In a wide pan, oil was heated until shimmering. While I ought to have patted dry the thighs before laying them skin-side-down in the pan, the extra step was simply too fussy for my liking. As a consequence, oil splatters erupted all over the stove as water from the chicken came into contact with the well-greased pan. I hurriedly continued with the remaining pieces, risking spurts of hot oil on my forearms and face, and closed the lid.
Once each piece had been browned, they were transferred to a greased, foil-lined tray and baked at 425 F for 15-17 minutes. The pieces were removed once the juices ran clear.
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To the pan of rendered chicken fat, I added two medium onions and plenty of slivered garlic, sautéing until fragrant. This marked the first deviation from SK's recipe, as she had called for two small shallots and some scallions/chives to top. The second deviation was the use of umeshu brandy in place of a dry white wine as a deglazing liquid. Dijon mustard and heavy cream would round off the ever delectable, slightly pungent sauce.
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Glorious was the resulting pairing. The chicken combined the impeccably crispy skin normally associated with roasting, while the flesh remained supple by baking. Summoning two cooking methods and a faux shallow fry procedure was admittedly tedious, but well justified in light of the finished product. Furthermore, the sauce exceptionally flavourful with the splendid kick of mustard.

Recapping the success, I shall also declare profound relief towards the reduction of greasy fumes due to installation of a new range hood - much overdue, I know.
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2) Miso Soup

Revisiting the impromptu NYE miso soup, a second version was constructed with the addition of mirin and medium-firm tofu.
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​I had also sprinkled crushed Tao Kae Noi on the surface to finish, but quickly realized superiority of plain nori sheets. The seasoned snack rolls were sweet to start and conflicted with the savoury profile of soybean.

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Out & About #1063 | A New Year, Crisp Ginger Molasses Cookies + Mango Salad

1/3/2025

 
When I proposed New Year countdown plans of hotpot and mahjong to my browsing partner, I came prepared with three variations, each offering differing levels of effort and societal engagement. Venturing out amidst crowds upon crowds and ongoing rainy conditions was an undoubtedly unappealing idea, thus we quickly agreed to at-home celebrations.

Hotpot and mahjong were proposed with enthusiasm, yet only one of two activities would be realized. The mahjong set was regrettably nowhere to be found, or so I was informed.
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When I arrived at 7:30 PM positively ravenous, the sight I least expected was the absence of both dining ware and the dedicated hotpot vessel. Needless to say, I was irritable, but shoved my head through a dusty IKEA apron and worked quickly to put food on the table.

Eventually, by 8:15 PM, all items came together. I had even managed to construct a last-minute miso soup - impressively delicious, should I say myself - topping it with toasted nori for a boost in fragrance and textural contrast.
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Dessert would comprise of Chocolate and Passion Fruit Cake, sponsored by yours truly, and sliced fruit. I snuck one more gingerbread cookie from the box left over from Christmas dinner, relishing in its subtly spiced suppleness as the clock neared 11:30 PM.
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It was time for the countdown.
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We watched highlights of fireworks shows around the world. Where Hong Kong's was dynamic and Sydney's was downright breathtaking, Toronto's was boring, dismal, and uncreative.

The next day, I'd indulge in leftover miso soup, udon, and shabu strips for lunch, granting myself a much-warranted breather from back-to-back meals of fish fillet in corn sauce.
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Despite slumping into bed at the ungodly hour of 4 AM on New Year's Day, I awoke seven hours later with vigor, eager to undertake a new slew of projects with the arrival of a new day. First up on the list was granola, as my tub of plain yogurt would not be depleting itself anytime soon.
1) Pantry Granola
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I've reached the point where I ought to formalize a proper recipe for pantry granola. Truthfully, there are few repercussions even if the ingredient quantities are altered significantly. Besides the mandatory inclusion of two egg whites, one reserves complete freedom to combine any amount of rolled oats, dried fruit (cranberries or raisins in my house), and seeds (black and white sesame seeds for me) with brown sugar and olive oil for a scale-free granola. Filling the largest glass bowl in our house makes enough for one cookie sheet's worth; the slab is baked at 365 F for about 40 mins, giving rise to unbeatable crunchiness and, on more occasions than not, charred, somewhat bitter edges.

​​Because two egg whites were necessary for the granola recipe, I strived to prepare a Ginger Molasses Cookie that utilized exactly two yolks. The act would simultaneously answer to my burning desires for a soft, gingery cookie that involved minimal chilling.
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2) Crisp Ginger Molasses Cookies

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The formula commenced with SK's Thick Molasses Spice Cookie, which included a potent - but typical - blend of warm spices. Cinnamon, ground ginger, cloves, allspice, and black pepper would be noted within the ingredient list. Instead of adhering exactly, I'd resort to what I do best: intuitive improvisation.
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    Who Am I?

    Formerly an avid owner of several interest-based portals, Random Thoughts of a Quirky Blogger presents precisely the elements expected. From experiments in the kitchen to miscellaneous musings, from IGOT7 reflections to developments in transportation infrastructure, it's all consolidated here. Welcome to the raw, unfiltered side of Quirky Aesthetics.



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WHAT DOES "QUIRKY AESTHETICS" MEAN?

Quirky =  a term that commonly refers to something/someone distinctly different and unique
Aesthetics = the visual aspect of things



Together, Quirky Aesthetics refers to the things, events, and happenings seen and perceived by this blog's creator - quirky perspectives in a visual form.

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