On a cloudy Sunday, I made my way over to Markham once more for physio. This would be the last session prior to departing for vacation, thus a pivotal one to ensure my joints were ready for the intensive upcoming hike.

​While I could have departed for home immediately afterwards, a handful of correspondences earned an extended stay in Richmond Hill.

I was invited to tag along to a "collab" at Macu Tea, wherein I'd be promised one complimentary beverage. Only upon pulling into the plaza that I realized its coordinates as Zen Q's former space.

My bill would come to a grand total of $20.50, a staggering price for Chinese bakery buns but nevertheless anticipated of Markham/RH market prices. The assortment spanned:

• 1 Pineapple Bun; $2.75
• 2 Hot Dog Buns; $3.25 each
• 1 BBQ Pork Bun; $3.25
• 1 Coffee Swiss Roll Cake; $3.75
• 1 Brown Raisin Loaf; $4.25

​Bringing one's own carrier tote was recommended, as biodegradable bags would tack on an additional $0.15 charge. Instead of automatically applying to this fee to my bill, the cashier sealed the buns in plastic sleeves with handles, then swiftly strung them through the handle of the Brown Raisin Loaf. The introduction of bun sleeves with handles was genius! It enabled one to transport the bun without fear of compression, while eliminating the need for a bag altogether. Note that these sleeves were extremely durable, unlike flimsy plastic bags from Temu, thus did not risk bag rippage. 

Early into the season, I had pitched the idea of a winter hike. The first proposal was a night walk fitted with LED installations, to which my browsing partner responded with a lukewarm tone, resisting commitment. Suffice to say, the event was scrapped as we weren't collectively entirely ecstatic at the idea.

When the Snowshoes and Snow Clues event at Claireville Conservation Area popped up on my radar, I immediately expressed interest. Admission was free and snowshoes would be provided - the sole requirement was early reservation via Eventbrite. One could choose between four sessions for these guided walks: 10:30 AM or 1:30 PM on both days of the weekend. Naturally, I sought out the later time slot on Saturday afternoon.

Leading up to the event, time and location details were circulated via an email to all registered participants. Arriving at least fifteen minutes early was recommended, such that all attendees had sufficient time to be fitted with snowshoes. Consequently, I urged my browsing partner to arrive early - not that it happened. Having feared congestion on the 401, we departed around the 12:15 PM mark, only to near the area with thirty minutes to spare. The brief buffer led us to Costco, where indoor plumbing facilities were guaranteed.

In spite of the location's enormous asphalt surface lot, there appeared an inadequacy of parking. Vehicles were spotted along the curb, in the roundabout, and in no-stopping loading zones. Visitor volumes within the warehouse weren't nearly as chaotic, however, allowing me to deduce that each vehicle carried, at most, two passengers including the driver. This was a noteworthy departure from the crowds swarming the Heartland location.

​Product variety and sample stations exceeded my home location on Laird. There were Rice Krispies Variety Packs, KRAFT Peanut Butter Thins, Lotte Zero gummies, and small bites from ACE Bakery Cheese Baguettes to filled mochi gummies.

Weaving through the self-checkout area, I made a beeline for our mandatory stop: spectacularly pristine indoor plumbing facilities. Claireville Conservation Area had not listed on-site washrooms on the amenities list, thus prompting us to err on the side of caution.

Seven minutes later, we pulled into the gravel lot of the TRCA Etobicoke Field Studies Centre. Although my browsing partner had been wary of potentially snowy roads, our concerns were appeased at seeing the comprehensive snow clearing.

A number of cubbies and hooks were spotted along the perimeter of the Field Studies Centre, likely to accommodate the backpacks and outerwear accompanying field trip groups and March Break camps. Additional two-way hooks were found outside, in a partially exposed wooden cubby sheltered by a sloping roof.
"Why is it so low?" inquired my browsing partner with apparent irritation.
"It's for kids!" I answered, matter-of-factly. "For when you eat outside and need a place to leave your stuff."
"You'd hit your head reaching for things."
"It's for kids!" I reiterated, "And the roof is to protect against the elements, as you can see." I gestured to the approximate 10 cm-thick layer of snow.

​The nearby picnic tables, bonfire pit, and adjacent basketball court had been enveloped in fluffy, white mass as a result of the recent snowstorm. A handful of picnic benches had been cleared for sitting, but we opted to test our snowshoes by walking about instead.

​The snowshoes were akin to individual snowboards, being longer and wider than one's foot but equipped with crampons for traction. Unlike snowboards and skis, the foot was not affixed to a continuous platform. Snowshoes enabled flexion and extension of the foot, meaning that the heel would lift off while walking and the toes would be permitted to dip into the underlying surface. In order to facilitate walking, one would need to slide the foot to the furthest/tightest point of the top loop. The subsequent loop could then be adjusted to fit snugly over the front of the foot, while an adjustable, belt-like loop would wrap around the heel. Loose ends weren't uncommon, but merely annoying; I settled to tuck them underneath other loops to prevent catching twigs or collecting snow.

Once all participants had geared up, one of two staff members gathered the group to demonstrate turning maneuvers and tips for trekking uphill. Given the length of the snowshoes - either "beaver tail" or shorter "bear paw" - users would need to turn slowly to change direction, or conduct a small loop, to ensure that the snowshoes would not overlap one another and cause loss of balance/falling. My browsing partner and I had figured this out on our own, though the reminder was likely helpful for those with lower levels of coordination. We were encouraged us to maintain our usual gait (walking stance) and use the crampons by digging the toes into the snow when climbing uphill. Loose, fluffy snow would induce slight sinkage, but stiff, compacted snow were easy to navigate given the added suspension.

​Soon, we commenced the journey into the woods in single-file. While one of the trail leaders guided the group while providing informative  tidbits, the second was stationed at the end to ensure all attendees were accounted for.

​Majority of the path was flat, with just a few sections of steep elevation and one instance of crossing over a frozen bridge. We proceeded at a relatively swift pace, stopping occasionally to identify areas of interest.

As one would expect, I wasn't about to let my freshly procured  ̶b̶a̶t̶c̶h̶  haul of Hershey's Unsweetened Natural Cocoa sit untouched for long.

Powered by an objectively nourishing and comparatively healthy breakfast of oatmeal and raisins, I readied the kitchen for a pan of brownies.

​NYT Cooking's Triple Chocolate Brownie video had dropped just four days ago, and had been lingering in my mind since. Suffice to say, I headed straight to the YouTube video I had sent to my baking coworker. Sunday Baking's Mochi Brown was my undeniable go-to, however I was intrigued about the impacts of brown sugar and espresso powder.

​The original ingredient list reads as follows:

• 113 g unsalted butter
• 113 g bittersweet (70%) chocolate, chopped
• 1 tsp instant espresso powder
• 150 g granulated sugar
• 110 g dark brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp kosher salt
• 64 g AP flour
• 47 g Dutch-processed cocoa powder
• 4 ounces chopped milk chocolate
• 4 ounces chopped white chocolate
• Flaky sea salt

Yield: 16 brownies, 2 in x 1.5 in

Relieving was the list of ingredients in metric units. I lined a pan of similar size, then proceeded to arrange my tubs of sugar along the counter. I had anticipated a handful of tweaks, including a reduction in sugar, however it wasn't until I dumped the remainder of my stick of butter into the bowl that all amounts were roughly scaled up by 5-7%.

Ingredients:

•  ̶1̶1̶3̶ ̶g̶ ̶u̶n̶s̶a̶l̶t̶e̶d̶ ̶b̶u̶t̶t̶e̶r̶   →  128 g unsalted butter
• ̶1̶1̶3̶ ̶g̶ ̶b̶i̶t̶t̶e̶r̶s̶w̶e̶e̶t̶ ̶(̶7̶0̶%̶)̶ ̶c̶h̶o̶c̶o̶l̶a̶t̶e̶,̶ ̶c̶h̶o̶p̶p̶e̶d̶    →  135 g 52% chocolate couverture  
• 1 tsp instant espresso powder
• ̶1̶5̶0̶ ̶g̶ ̶g̶r̶a̶n̶u̶l̶a̶t̶e̶d̶ ̶s̶u̶g̶a̶r̶   →  120 g granulated sugar * reduce by 25%! (effective 120 g)
• ̶1̶1̶0̶ ̶g̶ ̶d̶a̶r̶k̶ ̶b̶r̶o̶w̶n̶ ̶s̶u̶g̶a̶r̶   →  95 g dark brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• pinch of salt
• ̶6̶4̶ ̶g̶ ̶A̶P̶ ̶f̶l̶o̶u̶r̶  →  30 g AP, 30 g cornstarch
• ̶4̶7̶ ̶g̶ ̶D̶u̶t̶c̶h̶-̶p̶r̶o̶c̶e̶s̶s̶e̶d̶ ̶c̶o̶c̶o̶a̶ ̶p̶o̶w̶d̶e̶r̶   →  60 g cocoa powder
• ̶4̶ ̶o̶u̶n̶c̶e̶s̶ ̶c̶h̶o̶p̶p̶e̶d̶ ̶m̶i̶l̶k̶ ̶c̶h̶o̶c̶o̶l̶a̶t̶e̶
• ̶4̶ ̶o̶u̶n̶c̶e̶s̶ ̶c̶h̶o̶p̶p̶e̶d̶ ̶w̶h̶i̶t̶e̶ ̶c̶h̶o̶c̶o̶l̶a̶t̶e̶
• ̶F̶l̶a̶k̶y̶ ̶s̶e̶a̶ ̶s̶a̶l̶t̶ * should have added this
• 22 g olive oil

Obvious differences were:

1. Natural cocoa powder in place of Dutch-processed
2. 52% chocolate coverture in place of 70% bittersweet/dark chocolate, chopped
3. A small amount of olive oil in addition to melted butter
4. Omitting the use of a hand mixer in favour of a good ol' wire whisk
5. Baking continuously within the range of 330-360 F, without removing the tray halfway and banging on the countertop

​The batter was awfully thick, should you ask me, and didn't require the 2h cooling period that the recipe had specified.

After about 1h of cooling was enough to provide the slab with a sense of sturdiness. They did not resist the pressure of a serrated knife, though premature sampling definitely confirmed the need for extensive cool time.

When sampled at room temperature approximately sixty minutes after being removed from the pan, NYT's recipe was horribly cloying. My first takeaways were that: there was far too much sugar, followed by an absurd amount of flour/dry ingredients. Moreover the use of a hand mixer for a basic recipe hardly ever translates well. Of course, I alluded the tooth-achingly sugary qualities to my choice of natural cocoa and 52% chocolate, noting that further sugar reductions could likely take place for a more palatable outcome. I achieved a modest surface crackle, but nothing like the wispy shards of Sunday's edition, which strictly utilized granulated sugar and not a drop of molasses.

Dark brown sugar contributed noticeably nutty, caramel tones, but could potentially be swapped for light brown sugar as to preserve moistness without overwhelming the chocolate-forward profile. I wouldn't eliminate molasses altogether though, for the moistness achieved was rather splendid.

Using a small amount of olive oil also helped to create a pliable, fudgy cross-section. The interior was glossy and inviting, and even retained subtly herbaceous notes of the oil of choice. Those unfond of olive oil can opt for a neutral-tasting alternative, but steer clear of canola at all costs.

I appreciated the lightly fruity aura of natural cocoa, but can see the value of Dutch-processed in the face of sweetened chocolate chips or substantial chocolate shards. Although the cocoa choice ultimately boils down to personal preference, the acidic component of natural cocoa should be noted when adjusting the recipe for pH variations.

​A sprinkle of flakey salt is often recommended if readily available. To prevent the addition from masking the inherent qualities of the formula though, I opted to omit it for this trial.

​Towards the end of last fall, I booked a trip to Asia - the birthplace of K-Pop and GOT7, to be exact. Ironing out the logistics, comparing accommodations, and evaluating the individual transit/tourist attraction options hasn't been the most entertaining, but this is not the time and place to explaining the grueling process.

Whilst preparing the "fun" itinerary for my upcoming trip, my search landed upon scalp treatments. The session was offered by most foreigner-friendly (ie. English-speaking) salons, with the session spanning 80-90 minutes of a before-treatment analysis (complete with photos of the hair follicle), scalp and neck massage, and post-treatment review. I quickly made a deposit for a salon in Myeongdong, only to discover the availability of such a treatment closer to home.

With the promising review of foodrealm and an ongoing Spring Festival/Valentine's Day promotion, I was persuaded into securing an appointment at Bliss Head Spa immediately. It also helped that the promotional offer was priced at essentially half of my anticipated treatment abroad. The allure intensified with a two-person discount on the Facial and Scalp Massage bundle. Initially, I had requested the Aqua Oxygen Treatment, but was told that the machine was out of service. I reverted to the basic Facial as a result, then booked the bundle for both my browsing partner and I. 

It had worked in our favour that the spa operated on statutory holidays and that the final day of Family Day long weekend was, thankfully, free of heavy snowfall. Caution was nevertheless exercised during navigation, for not all roads nor parking lots had been fully cleared.

The door immediately revealed the waiting area and reception desk. Positioned adjacent to the entrance were a handful of shoe trays - not enough to support their steady inflow of customers - and a shelf with refreshments of tea, crispy milk crackers, and the signature Chinese grocery guava hard candy.

With the final days of the HST break coinciding with Valentine's Day, my browsing partner and I had deemed it unwise to dine out for the Hallmark holiday. For starters, I was none too fond of the supposed "specials" that many dining establishments claimed to be exclusive. Moreover, reservations tend to fill up quickly, meaning exacerbated chaos and, usually, subpar service. The tax break would likely incite a surge in customer volumes as well.

A total of four cake slices were ordered in advance for pickup, with the assortment left to the decision of my browsing partner. By using the dedicated mobile app, users would also receive a complimentary croissant with their first order. That said, I did not personally lay eyes on this Raspberry Almond Croissant, valued at $6.89 before tax.

Admittedly surprising was the omission of the bakery's signature Strawberry Soft Cream from the selection. The rationale was that the specimen appeared "too basic", to which my response was "The more basic, the more to learn.". Seeing as I had crafted my own Strawberry Shortcake in the past, it would have been interesting to compare and contrast the slices, especially the soft cream component (aka my greatest weakness).

Red Velvet

In unveiling the items, the sight of Red Velvet caused my face to scrunch ever so slightly. Removing the acetate sheet and cake board was somewhat challenging, for the North American favourite was saturated in both hue and moisture level. Exceptionally porous were the sponge layers, as noted in their distinctly large voids. In spite of their thickness though, the cake was far from dense. Intensely red sponge, sliced strawberries, and a strawberry-flavoured cream were alternated to form the three-layer concoction. A duo of glazed strawberries and chocolate decoration adorned the surface; the latter supplied greater enjoyment, for the fruit was out-of-season, bland, and even a tad bitter.​

Is it the flu, or is it another sinus infection? What started as a sore throat on Friday evening quickly escalated to full face congestion the next day. On Sunday, I awoke to a blazing fever with temperatures soaring to the 100.5 and 101 F mark. Plenty of fluids and the introduction of Tylenol helped to suppress the fieriness, for sick discharge was exiting my body as rapidly as I was replenishing liquids.
Low fevers persisted at the start of the work week, causing me to be unable to meet office attendance requirements and call in sick instead. At my worst, I was barely able to move. Pain and pressure would envelop my temples and around the eyes, while dizziness would prevail when agitated.

These symptoms continued into the subsequent days, though my tolerance for daily routine was steadily returning. For starters, I could resist the outdoor temperatures even in the face of yet another car battery issue. This incident marked the third occurrence in the span of just three-and-a-half weeks! As revealed in the test results, I was due for a new battery - not one year later, as the other technicians had noted, but immediately.

The drive had been prompted by an UberEats listing of Hershey's Unsweetened Cocoa at Sobeys. Of course, the shelves were completely barren when I arrived. The sizable blocks of Callebaut nearby served to be of some interest, though I ultimately departed empty-handed.

​My subsequent trip to Iqbal Foods, a supposed "Halal superstore", for a Lebanese natural cocoa powder also resulted in vain. Besides Frys (and Caminos, if offered), it appeared that all cocoa powder had magically vanished from grocery shelves!

​I took note of the selection of Jaggery, a cane sugar that my Southeast Asian coworkers often rage about, then strode a few steps down towards COBS Bread.

Immediately heading into downtown after a back-to-back weekend of events was hardly easy.

Of primary priority was visiting Muji's Atrium location to determine whether my earmuffs of interest would reside in their two-level flagship store. From the new-old office location, the journey by foot estimated thirty minutes.
My expectations were low, given the tremendous degree of foot traffic received by downtown outposts; surely enough, the news received from a member of staff conjured dismay: "We've been sold out of earmuffs for a few weeks now, and we're not sure when stock will come back."

I thanked her, then continued on my way. Located just east of the intersection was Dollarama, thus a stopover was justified. The desired pink velvet hearts were obtained with ease and the remaining aisles were perused for items of interest.

The sheer expanse of the below-grade location was impressive, and easily overlooked should one simply be roaming at surface level. Perhaps the assortment was owed to the proximity of the Eaton Centre, a peculiar tourist destination, and Ryerson - now Toronto Metropolitan - University.
A kitchen turntable with unmarked dimensions caught my eye. Tools on my browsing partner's watchlist were nowhere to be sighted, however.

With the Yonge-Dundas mission accomplished, I hurriedly headed south, slipping into the PATH as flurries transitioned to rain.

​At Neo, I spotted new winter beverages on offer: Orange Hot Chocolate and Kurogoma Hojicha Latte. Having vaguely recalled crafting the former with Tim Hortons' ever-reliable Hot Chocolate Mix and a few drops of orange extract, my attention shifted towards the latter. A pairing of black sesame and houjicha sounded interesting, but potentially competing instead of complementary and possibly excessively gritty. At-home experiments shall conclude whether these hypotheses prove true.

The refrigerated assortment of pastries beckoned a closer look. The Valentine's Day-limited entremet of Berry Kiss was quite intriguing, as was the five-layer Matcha Berry Cake. My desire for an intimate review of the cross-section led me to test the 3x optical zoom of my new phone. Suffice to say, the S24 lens did not disappoint.
Matcha and imported beer from Japan (whimsically named Far Yeast) were also spotted within their refrigerated beverage case - information worthy of retention for future reference.

Brandor Coffee is a recent name to pop up on my to-go list. Located at the southwest corner of King and University, the coffee shop is situated along a stretch of the downtown core one is unlikely to frequent unless heading southbound on University towards Union Station.

While I hadn't expected more than a sliver of a shop - think Sam James, Pilot's earlier outposts, and Goldstruck. Much to my surprise, Brandor was an extremely spacious outlet that combined a retail section with a brightly illuminated, minimalist seating area. One could depict the aura akin to Matcha Matcha, save the swap for Acne Studios-style walls instead of exposed concrete.

The boxes along the perimeter of the retail section evoked a streetwear sense - think Bata Shoe's current Art/Wear exhibit. Nearby were $420 (!!!) backpacks and $40 plastic vases that supported my observation.

Mellow Wheat had piqued my curiosity from its mention of craft beer-like qualities, however the cashier/bartender was unable to elaborate on the concoction beyond its seemingly basic constituents of "coffee" (espresso), oat milk, and a "mellow wheat syrup" - whatever that was. An eyebrow was raised in response.

"What are the most popular drink choices?" If I was to take advantage of the HST break, my one-and-only purchase ought be the best Brandor could offer.
The cashier pointed towards the "Creative Lab" series, though hinted at the decrease in demand due to the arrival of the winter season and the drinks being only available iced. Oolong and Green Plum were amongst their best-sellers, supposedly.
Frankly, none of the options were particularly attractive, for I'd be able to easily recreate them using my existing roster of ingredients at home. That said, I pointed towards the Oolong out of sheer curiosity.

​A few minutes later, the plastic cup was delivered onto a black tray and accompanying branded napkin that read: Coffee is a Lifestyle.

In spite of agreeing wholeheartedly with their slogan, I will admit that the accents of faux prestige were off-putting. That said, I appreciated the spotless serving tray, along with the tapered shape of the plastic cup.

The Oolong Creative Lab was an innovative blend of Oolong Tea and Espresso (with milk + bit of 10% cream), giving rise to a hybrid style of tea and coffee. Unfortunately, not all concepts are executed to realize their potential. Tasting mainly milky without distinctive notes of oolong, I expected a comparatively prominent presence of espresso, but couldn't detect caffeine in its composition either. The steeply priced combination failed to provide olfactory stimulation and gustatory enjoyment. Moreover, there was simply too much ice, gradually weakening its already disappointing profile over the process of consumption.

​Had the HST break not been in effect, I likely would have stormed right out at seeing the atrocious, unreasonable prices.

​The following day, I set out in hopes of resolving my ongoing cocoa powder crisis.

A 30-day halt on American tariffs threatened my baking inventory. Meanwhile, my US-derived Hershey's Unsweetened Cocoa was still nowhere to be found in Loblaws and Walmart locations near me.

Chocolate cravings were temporarily appeased with a Double Chocolate Brownie from Tim Hortons. Over lunch, I'd venture towards Waterfront, embracing the mission at hand.

Longos stocked the standard contenders of Fry's (ick!) and camino (bland!), both of which were Dutch processed and notably overpriced.

Various varieties of Biscoff cookies were a pleasant sight though.

​My next stop was the former marketplace in One York. Upon nearing the storefront, I learned that the space had been rebranded as a health food store adopting the name "Nature's Emporium". Half the shop was now dedicated to vitamins, supplements, and wellness items (think incense, water bottles, and scarves), while the other primarily stocked pre-packaged snacks, organic produce, and nuts.

Even pricey organic cocoa powder had been eliminated from the shelves. I strode out with a $7.99 plus tax bottle of Dr. Bronner's Lavender Hand Sanitizer instead, having lost the duo I purchased while in Vancouver.

Similarly, Dollarama would fail to fill the void with just offerings of hot chocolate, brownie, or chocolate pudding mixes. Completely unplanned purchases of a small container of Kraft grated Parmesan and Tetley Matcha were made at $4.25 and $3.50 respectively. The latter, in spite of having been advertised as "matcha", was hardly reflective of its description. Beneath the aluminum seal were tea bags instead of the delightful, grassy stone-milled powder.

Before departing, I rounded the corner out of curiosity. Lo and behold - my 2019 go-to of The Krys had reopened! As I stood outside the familiar storefront with disbelief, silently angry at myself for tossing my filled stamp card, my coworker ordered a Strawberry Matcha Latte for the brisk walk back.

​Ruthless winds prompted us to detour through the PATH, where I not only learned of CF's takeover of Simcoe Place, but the presence of snaile lockers.

​These self-serve facilities were splendid additions to the downtown core, for they enabled office workers to conveniently retrieve online purchases near their place of work instead of frantically scrambling across the city for click-and-collect orders.

Nearby was fixture that could accidentally be misinterpreted as a garbage bin. Featuring three slots of different shapes and sizes, the installation promoted recycling of unwanted electronics, cables, and batteries - again simplifying errands for office workers.

A BBQ Pork Pineapple Bun from Red Sail Boat Bakery and a tub of Lavender & Grapefruit Oil Shea Body Butter would see me through the remainder of the afternoon.

​Meals of the week comprised of Swiss Chalet and Congee Queen takeout, as it was in every Ontarian's interest to take advantage of the final fourteen days of the tax-exempt dining.

Full Rack BBQ Back Ribs were ordered after the realization that a Half Rack barely provided enough for a single meal. Included as part of the meal were two containers of coleslaw, one bread roll, a sizable container of Chalet sauce, and a sauce of choice. Honey Garlic was our condiment of choice, and it boasted spectacular harmony with the smoky, fleshy ribs.

A Chicken Parm Entrée Bundle was added next. The set included Garlic Bread (or the Cheesy edition for an extra ninety-nine cents), penne, and side of choice. The Chalet Chicken Soup Cup was a hearty pick from yours truly.
Save the penne, all components in this bundle exceeded our expectations. The Chicken Parm was crispy and well-breaded, yet remarkably devoid of excess grease. Meanwhile, the soup rivalled Timmies' Chicken Noodle and the Cheesy Garlic Bread far more aromatic than most fast food stops. The pasta was regrettably pasty, with a decidedly sulphureous tomato paste for sauce, but nonetheless still superior to Pizzaville's edition.

​Sides of Spring Rolls and Caesar Salad joined the order as a result of complimentary vouchers received with the Festive Special orders of Christmas past. While my heart yearned for Cheese Pierogies initially, the Spring Rolls were learned to be shockingly delicious, to the point where I reheated for a second on the spot. Encased within a thin, crispy shell was an abundance of filling (carrot, chicken, and more) that paired wonderfully with the accompanying containers of plum sauce. Similar to the Chicken Parm, this appetizer wasn't greasy in the slightest!

​The Swiss Chalet order lasted about three separate meals, with the Loaded Baked Potato, Caesar Salad, and Coleslaw supplementing half-filled bowls of homemade Braised Pork with Pineapple and Congee Queen takeout of Black Bean Chicken, Sweet & Sour Pork, and Wontons.

​Given the relentlessness of my chocolate cravings, I summoned creativity and readily available ingredients in various forms in an attempt to quench these desires.

S'Mores Iced Chocolate was constructed using Tim Hortons' Hot Chocolate Mixed, a hefty portion of Surfin couverture, milk, jumbo marshmallows, and Honey Maid Graham Crackers.

​I also wasn't one to shy away from depleting my stash of Lindt Excellence Bars and luxurious Läderach collection.

FrischSchoggi is an unbeatable classic, however equally extraordinary are the Swiss chocolatier's truffles. Two decadent, velvety bites were enough to have me hooked!

​The latter part of the work week was spent running errands and battling an unexpected sore throat. Ironically, the throat and sinus pains did not emerge until the day after a visit to the doctor's clinic.

​Naturally, tariff-incited purchases of American liquor would not see utilization until recovery.

When GOT7 hinted - then readily provided spoilers - for their long-awaited comeback, many ahgases had speculated the possibility of a concert. While most of us yearned desperately for a world tour, the likelihood of seven members aligning their schedules for an extended period of time was low. At the very least, a domestic show would occur - this was later announced to be the two-day event known as "NESTFEST".

​Tickets rapidly sold out, prompting the boys to add a third show as well as an additional livestream. International fans could take part virtually on either February 1st or 2nd via the Beyond LIVE portal, which apparently supported streams for other popular artists such as Taeyang and NCT. As the site notified ticketholders that streaming capabilities would only be possible for Windows users through Edge and not Chrome, I prepared accordingly, setting up my laptop and replacing batteries in my Ahgabong Version 3 in the designated viewing room well in advance of the 4 AM start time.
However, there was no way to predict a black screen blocking off viewing capabilities and a horrifically irritating, stuttering connection. My laptop was a recent acquisition with minimal usage, but the Beyond LIVE site quickly sent it to the grave of blue screens. I was left with no other option than to download the mobile app. Despite missing the first six minutes of the show, the rest thankfully progressed without interference.

​The boys performed a wonderful combination of timeless classics, new releases (PYTHON and OUT THE DOOR!), solo hits, and transitioned into an encore segment led by Encore. Eleven years into their musical career, the heptet reinvented beloved title tracks of Girls Girls Girls, A (original and Remix), and the ever-humourous 하지하지마/Stop Stop It and furthered the musicality of Playground, 따라와/Follow Me, and 너란 Girl/Magnetic. FISH was tossed out unexpectedly by Mark as one of the encore tracks chosen on the spot, but ultimately excluded due to hesitation from the leader. Throughout their unfiltered ments and playful performances, it dawned on me that I not only knew every single song, but the lyrics and era from which they derived. GOT7 answered to the burning desires of both long-time and new ahgases, even extending fanservice to the second floor of the venue during the encore.

Approximately three years will pass before another comeback, but, as our selfless, courageous leader had assured in his ending ment, GOT7 will return when the opportunity is right. The small bird within me nods with every ounce of energy in her, in spite of my body expressing exhaustion at the treacherous time difference (3:40 AM to 7:55 AM!).

​I collapsed into a fitful slumber on the couch for roughly three to four hours, awaking around noon to immediately delve into chores. Adulting must resume.