Blog Archives - Random Thoughts of a Quirky Blogger

Out & About #1158 | ROM, ChaTruMue + Yukimi Donburi

2/28/2026

Read Part 1 HERE !

We found clooodles then browsed the Eaton Centre for a while longer, patiently awaiting the arrival of a Lion Dance outside Simons. When neither drums nor lions were observed even thirty minutes past the specified start time, I made the decisive choice to head towards ROM before losing more time.

Line 1 whisked us towards Museum station in fifteen minutes. Consequently, we stepped foot into the Wildlife Photographer of the Year exhibit by 3:10 PM.

I was initially perplexed to see that the exhibit had been relocated to the fourth floor from the third. Navigating the corridors in high traffic was arguably easier, though the space did not allow for maximization of the photos on display. Furthermore, the dim environment and lightbox-backed descriptions accompanying each image rendered the text impossibly hard to read.

Albeit the grander display, I found the exhibit less enthralling than past years given the reduction in photo count and higher number of visiting bodies.

The Crawford Lake exhibit was another POI of mine. While my browsing partner had warned me of its minor scale beforehand, my excitement had not waned.

Its location within the European Rotating Exhibitions space was peculiar and unfitting, for I had believed nature-related installations to best suit the second floor. Spanning no more than one room, the content was indeed found to be forgettable and remarkably commonplace. Stepping foot into the exhibit was less informative than undertaking a hike within the GTA.

We both expressed interest in the upcoming Shokkan exhibit, currently scheduled for opening on April 4, 2026 as per the Royal Ontario Museum's website.

Before departing, I conducted a swift tour about the first floor First Peoples Art & Culture exhibit.

Our ROM stopover concluded sooner than expected, which paved the way for further exploration west of the downtown core. I led the way to photoism first. Then we retraced our steps towards U of T grounds.

The journey by foot led to a number of personal recollections, none of which were collectively shared. While my browsing partner reminisced about convocation days and boarding the inter-campus shuttle, I recalled sweltering cycling trips and perusal of eateries in the vicinity.

In due time, we arrived at ChaTruMue. Considering that Thai cuisine has the potential to pose health risks, a dedicated Thai Tea establishment was deemed the safest method of enjoying Thai Tea together.

The Toronto flagship incorporated two ordering kiosks, separated seating areas, and wall-side merchandise display in a narrow space. Mirrors were used to give the illusion of spaciousness.

Out & About #1158 | heytea Lab Eaton Centre, Textile Museum + EATALY

2/28/2026

Itinerary-making is an aptitude I hadn't considered grand or commendable.

How hard is it to do logistics? One decides on the points of interest, maps them out, and determines the viability of the route based on constraints. Amusingly, discussions with others in my surroundings concluded that it was a mightier effort than most preferred to engage.

A downtown day had been hinted when cloooodles noted her next live drawing event to be at "the end of the month downtown". I was eager to align this day with my browsing partner's return, promptly introducing another time-sensitive agenda item.

The geographic boundaries of the outing were established when Hey Tea's final week of grand opening promotions was expressed as an event of interest.
In order to make all the agenda stops though, the day would need to commence early. After all, I wasn't about to miss the Textile Museum's operating hours nor desired to rush for the Wildlife Photographer exhibit.

The proposed departure time was 8:30 AM, but ultimately leaned closer to 9:20 AM due to extenuating circumstances on my part. Thankfully, early weekend morning traffic was extremely forgiving and we arrived at the designated parking within 40 minutes.

At 9:55 AM, we spotted the queue for Hey Tea forming outside the store, then promptly joined it. During this time, staff delineated the line to prevent blockage of the mall corridors as best as possible.

During our time in line, we were presented with promotional posters outlining the eighteen days' worth of grand opening events as well menu items limited to the heytea Lab locations. Exclusives were identified by their black cup and numbered notations of "3.3", "5", and "0".

It was only natural to opt for the lab-limited concoctions. Although I couldn't be further from an enjoyer of "cloud"-topped beverages, the element assumed a heytea signature that ought be sampled while on the premises. We agreed on trying the Rock Oolong Caviar Tea and Gongfu 3.3.

About twenty minutes passed by the time we entered into the store. Merchandise such as incense sticks, ceramic tumblers, and matcha lined the tiered wooden shelves against the wall. I attempted to pick up the items for closer inspection, but found every single article firmly glued to its underlying surface - likely to prevent theft.

As we drew closer to the cashier, I caught sight of two ice cream makers churning away. One featured Rock Oolong Caviar at $7.50, while the other Matcha at $6.50. Rock Oolong Caviar was advertised as a collaboration with Chef Susur Lee and likely assumed the most popular pick of the Toronto Lab location. Curiosity was articulated to my browsing partner, who responded with, "Do you want to try?"
I debated the inquiry at first, for having ice cream before 11 AM felt strange. We had both eaten breakfast not too long ago and would have two creamy drinks in hand in the imminent future. Alas, the opportunity was too great to pass on: I nodded in affirmation.

During the event period, each drink purchase would enable one raffle draw. While we had our eyes on the branded merchandise, we both received a 15% off voucher for use before April 5th.

Approximately ten minutes passed before we received our drinks. Seating was quite limited, but turnover was thankfully quick. We briefly hovered about the self-serve bar, which provided lids, water, and a garbage receptable, before shifting towards the pick-up area to observe the drink preparation process.

Out & About #1157 | Depressing Dilemmas, Mandarin Nostalgia + Uncle Tetsu Black Sesame

2/27/2026

When 2025 came to a close, my browsing partner had concluded it was a tough year for me. To be frank, I had spent so much of my time trying to stay afloat that the actual depth of the struggle wasn't an element I considered.

Unfortunately, with new years come new challenges. I suppose adulting is like that: Live and learn.

"The hardest is yet to come." I had foreshadowed. With tension in my body intensifying with every step, I heaved an enormous sigh, not knowing whether to shed tears of frustration, sadness, or both.

Every single work day has played out in a relatively similar fashion:
I commence by booting up the laptop, equipped with a plan in mind on how to tackle outstanding tasks
My inbox is overwhelmed by urgent tasks that are, in retrospect, not urgent at all.
I am subject to this manufactured sense of urgency and respond accordingly - not by applying a streamlined approach because of the timelines, but swiftly engaging in the same steps to conclude the task in hopes of moving on to other duties.

But this load never seems to cease. There is an incessant stream of emails, documents, calls, meetings, and more to obstruct the natural flow of work. And, above it all, is obviously none other than the delusional donkey reeking of incompetence and insecurity making drama to fake importance.

When I set foot into the mall and gazed high at the beaming, blue skies beyond the skylights, I thought to myself, "I miss my friends. I miss freely going out." It didn't take me long to realize "I miss being happy." more than anything.
It was a problem identified early in the career change, yet persisted unaddressed due to economic factors in play. For any overly pragmatic being, prioritizing financial stability over mental wellbeing was the default choice. With time, this becomes unsustainable, but I had never thought to remain in this state in perpetuity.

Strolling the mall, I made a handful of observations:

The former Middle Eastern light fixture outlet and former former space of Canada Post would soon see a new tenant
Easter displays had landed at Lindt, inclusive of a gold foil bunnies riding a moving (!) ferris wheel
Heesung as a spokesperson for an unfamiliar cosmetic brand
Adorable spring finds at Simons
Easter and Eid products at Purdy's

The nation also welcomed back another season of Roll Up The Rim. In honour of the pre-pandemic legacy, the franchise re-introduced physical cups that supported rim rolls.

Each mobile order enabled two digital rolls in addition to the physical cup, providing incentive for lovers of iced beverages. It was with regret that I did not win on the physical cup, but instead scalded my tongue on the piping hot Chai Latte with Oat Milk - delicious, by the way. That said, a donut was won from one of two digital rolls on the Tim Hortons app.

When a Lunar New Year lunch was hinted earlier last month, there was no hesitation on my part whatsoever to RSVP. Even more inclined was I upon seeing the invite: We were going to the exact Mandarin location frequented in my childhood!

Visiting Mandarin again after so many years touched a very deep part of my soul in a way that only nostalgia can.

Out & About #1156 | Bitter Coffee Ganache Truffles + Lemon Olive Oil Sponge

2/22/2026

Positive feedback from my browsing partner and a yearning for the luxurious centres of Lindt truffles prompted me to attempt yet another round of filled truffles.

1) Bitter Coffee Ganache Truffles

Tempering was easier this time around, with the entire process spanning just one hour including cleanup. While I admit that my process lacks finesse, I will acknowledge any improvement in the progress.

Coffee Ganache

Ingredients:

76 g dark chocolate couverture, melted

82 g heavy cream
4 g / 2 tsp instant coffee

15 g unsalted butter
20 g sweetened condensed milk

Directions

Bring heavy cream to a simmer and dissolve instant coffee. (I looked away and scalded the cream by accident. Do not do that!)
Add into melted chocolate couverture. Mix well to incorporate.
Add in unsalted butter and sweetened condensed milk. If the mixture has cooled, gently warm in the microwave for 10 secs to encourage dissolution of all components.
Transfer to piping bag.
Use as filling in tempered chocolate shells.

With the exception of mild fat bloom on the hearts and a few air bubbles on the gems, I was extremely proud of my gloriously shiny truffles. Impeccable were the snap and shine!

Throughout this trial, it was concluded that there was a time and place for every type of chocolate. Darker is not always better when it came to truffles, as variety was needed for different applications. The quest for Blancor shall resume.

2) Strawberry Matcha Latte (Upgraded!)

I opened a new bag of Momo Tea's Matsu to pair with my remaining Strawberry Jam with Apple Cider Vinegar. The vibrancy was visually enticing, while the complexity unmatched: a bold yet complementary concoction embodying rich grassiness and a slightly pungent sweetness.

3) Lemon Olive Oil Sponge with Coffee Ganache Montée

I had once again prepared more ganache filling needed for my truffles - about 2.5x the amount, really. Being none too fond of tempering more chocolate for shells, I decided to adapt the filling for a whipped ganache by adding cold heavy cream. I reckoned that a basic yellow (or cocoa-containing) cake could be constructed the following day for use as a vessel.

Out & About #1155 | Year of the Fire Horse + Barburu First Look

2/19/2026

The first day of Lunar New Year is often a jolly one. I arrived to smiling faces in the office and several members fittingly dressed in red attire.

Alas, it would be an understatement to say that my day was negatively impacted at the onset of our despicable team meeting. If there is anything that never ceases to amaze me, it is the brazen audacity of the incompetent. Being confident about one's nonexistent abilities deserves contempt to start, but leveraging one's ability to obstruct the growth of others is another pitiful act altogether. Suffice to say, my response to confidential performance review results being exposed to the small team comprised of shock, surprise, and confusion.
I received plenty of outraged responses from my support network, yet found the mild reactions of my workplace to be unnerving. They had downright downplayed the severity of the act on the account that it failed to align with their personal perception of the individual. Moreover, the altercation led many to believe that I was, in fact, underperforming. Without comprehensive knowledge of the situation, these bystanders are not entirely at fault. That said, the sheer absence of observation and dismissal of obvious intents are quite mind-blowing.

I collected feedback from my peers, then proceeded with the rest of the hectic day with stormy thoughts, akin to a witch's brew simmering up to a chemical unstable response. While I could have overlooked the inaccuracies in my performance review (for I know my capacities very well), the blatant disrespect and breach of confidentiality were sufficient grounds to instigate a counter attack. Someone decided to wake up and choose violence. To that, I respond with an expressionless war cry.
My job is likely on the line. But if I go down, you're coming with me. One year of suppression later, the animosity is anticipated to be piercing.

Leading up to lunch, I reminded a colleague of Nani's Gelato's Buy 2 Pints for $19.99 Tuesday promotion. The Matcha Strawberry flavour would soon be concluding its rotation, accelerating the need to visit. Unfortunately, we arrived to find the establishment dimmed and empty: Nani's had changed their opening hours to be 2 PM. Dismayed - and me without my phone - we retraced our steps.
Along the way, I recalled Japadog's Wagyu Fest promotion. Off to Square One we went!

While a Japamiso BLT and Matcha Milkshake was requested beside me, I inquired of the Soft Serve varieties. Initially, the cashier had informed that only Vanilla Soft Serve was available, but then returned to confirm availability of Matcha as well.

There were seemingly further misunderstandings, for I was handed a single scoop of soft serve instead of the depicted swirl. Although the scoop was a smaller portion than expected for its $4.99 price tag, I was minimally bothered, already being full from lunch. The concoction was creamy, lightly grassy, and positively delicious. But after the first spoonful, the staff member requested to recall the cup.

A brief moment later, a plastic cup with a heaping swirl of Matcha Soft Serve was bestowed upon me. Mouth agape, both arms were extended to receive the lofty serving. Its profile was identical to the scoop I had received earlier: creamy, flavourful, and grassy without being overpowering.

Equally enjoyable was the Matcha Milkshake, or so I was told. We collectively agreed that the matcha creations offered impressive value: even at regular price, the Milkshake was just $3.99 while the Soft Serve $4.99. They were incredibly filling as well; I made a mental note to share the specimen next time around.

The Japamiso BLT entailed generally positive remarks, noting that the bun was "good" but the combination wasn't particularly unique and could easily be assembled without challenge.

Later happenings involved laying eyes on To Go Coffee's New Year Scratch Card promotion, indulgence in an Orange Madeleine with Tempered Chocolate Coating, and comprehensive review of corporate policies in preparation of launching a response in combat.

Days in and out of the office have felt endless. With each minute comes another meeting, another email, another assignment, or another unwarranted, trivial incident. Beyond tiring of the work itself, my spirit has been dampened with the constant influx of duties that neither bring about fulfillment nor sense of accomplishment. Learning has been stagnant, and progress of tasks exceedingly so.

Between meetings, I only managed to muster forty minutes for lunch. As opposed to a mall walk, I retrieved my skates from the car and conducted a few laps on the Celebration Square rink. With temperatures hovering about the freezing mark, the external environment was exceptionally mild - aka did not warrant handwarmers.

Out & About #1154 | Chinese New Year Visuals

2/17/2026

The Year of the Horse has arrived!

Making its annual - or historically semi-annual - return is the household favourite of Leen Go / Nian Gao.

Rich and nutty from dark cane slab sugar and aromatic with the inclusion of AROY-D coconut milk, this steamed treat consistently delivers enjoyment year after year.

Prepared three days in advance of New Year's Day, there was but a quarter of the round remaining by the time the 1st rolled around. We had shamelessly devoured the creation to our heart's desire.

H&A sesame balls (笑口棗) from T&T and a limited edition Lunar New Year-themed bottle of Inniskillin Vidal Icewine from Costco accompanied our festivities.

Out & About #1153 | Houjicha Ganache Truffles, Revamped Granola, and Orange Madeleines

2/15/2026

What is one to do with a 3-day weekend? The average person might schedule a social gathering. While I ought to be furthering progress on my vacation backlog, I instead invested efforts on practicing tempering. One project ultimately became five.

1) Strawberry Jam with Apple Cider Vinegar

When I set out to construct my go-to strawberry jam, I wasn't expecting chunky bits to emerge from my lemon juice. A bewildered look at the bottle informed me that the lemon juice had expired over one year ago! A two-pack had been procured from Costco a long while back, and this bottle had barely seen much usage. Its expiry confirmed that some items were simply better off not purchased in bulk. (Nuts were amongst the others.)

And so I swapped in an equal quantity of apple cider vinegar. The component was incredibly potent-smelling and effectively tinged the jam with its vinegary essence. This pungency saw a minor reduction the following day, but I was convinced to never undertake a 1:1 swap again.

Ingredients:

600 g frozen whole strawberries
1 cup granulated sugar
1/3 cup apple cider vinegar
1.5 tbsp gelatin

Notwithstanding these early-day odour-related remarks, the profile had become more complex with the substitution, for it emphasized both tangy and sweet notes. The jam was enjoyed tremendously with plain Greek yogurt, combatting its thick consistency with a refreshing dose of acidity. Apple cider vinegar wasn't so bad after all.

2) Dark Chocolate Truffles with Houjicha Ganache

Inspired by none other than Sunday Baking's Strawberry and Lime Bonbons and blessed with the gift of time, my weekend project assumed a tempering mission.

A 300 g portion of Lindt's Zartbitter dark chocolate couverture was split between solid chocolate lollipops and ganache-filled truffles.

I succeeded in none of the chocolate lollipops. The first batch, Valentine's-themed hearts, partially solidified with muddled patches.

A subsequent attempt at bow-tie-donning animals saw matte finishes with dreaded streaks of white across their faces. The popsicles unmoulded easily, though the process caused a hairline crack to form in one of the moulds. I had expected better of my Daiso-derived animal mould.

Unhappy with the hearts, I resolved to break the pieces and return them to the larger pot of chocolate. This time, they would not be transferred to the moulds until just hovering about 31 C. They could be removed from moulds with minimal effort, but strange white specks had emerged this time.

Out & About #1152 | Costco, Stray Kids the dominATE experience + Career Contemplations

2/13/2026

By this point in time, I've mostly come to terms with how my work days will play out. This is, not to say, that the emotional rollercoaster has been integrated into daily routine - why, not at all! However, at the very least, I'm not astounded when the day begins to freefall from the unwanted involvement of a certain fatuous feculence.

Maintaining positivity is an arduous task. Throughout the week, I struggled to keep my head above water. The responsibility matrix had been revised out of pure idiocy: an increased workload for me (which didn't even seem possible, but here we are!), the requirement to shift from an automated Excel tracker to the constrained format of a SharePoint list, and reinstatement of useless meetings that could assume format of a straightforward email. The apparent aim was to hinder progress by making more redundant work for everyone, eliminating written trails to prevent accountability, and exchanging words without advancing understanding.

I was even accused of being too prideful to ask questions - a claim to which I could only scoff and silently rage - in addition to being informed that I wasn't all-knowing. And although no one embraces fulsome knowledge about everything, I, at a bare minimum, can identify logical consistencies. As someone who is eager to learn, there is never a moment when I'm not seeking out additional details. But why would I need to ask questions when I simply have none? Why would I seek out vague, incomplete responses when I could obtain swift comprehensively using other methods? Why would I choose to be reliant when I have ability to be independent and productive?

It pains me to think that no one along the sidelines would see this: the insurmountable stress summoned by a selfish, incompetent manager.

Throughout these ordeals, I've strived to find joy in the mundane.

Lunchtime chats with my Birthday Buddy was a healing exchange. Hearing her perspective affirmed a number of my suspicions, but also shed light on a different perspective: Many people would yearn to be in my position, even if the work itself wasn't fulfilling.
But I suppose I'm an ambitious character, or at least one that firmly believes obtaining a professional license wasn't to chip away at a cause that did not provide a sense of accomplishment or belonging. This was especially true when stifled by the reins of upper management.

Over the course of my ten months on the floor, an undeniable shift in food-sharing culture was witnessed. I relished in the exchange of gustatory opinions, and didn't hesitate to sneak away cookies of interest if spotted. Even senior members of staff had finally acknowledged my competence! "We might have gotten off on the wrong foot, but you're okay. You know your stuff. That's a compliment!"

These interactions were fleeting, yet nevertheless amounted to a supply of "small wins" that I frequently turned towards for support.

On the second day of work the week, I lay low at home. While I'd normally venture towards the office, life had other plans in store.

A Costco run was executed in the early evening hours instead of pilates.

Constituting dinner was a Polish Hot Dog and thirty-five cent bottle of water. While in wait of my order, I gazed in the direction of the condiment section in a daze, wondering how on earth I'd be able to draw close without leaving my cart. It was then that I heard a "Boo!"; one of my colleagues happened to be shopping at the same time. She later told me that her daughter had marvelled at my hair for being "purple like Rumi's".
Again, the exchange was short-lived, but it confirmed I wasn't hated by all in the office, as much as my manager had endeavoured to construct the illusion.

One of my concert buddies joined me shortly after, enabling my escape for ketchup and relish. We then parted ways, resolving to meet at the cinema for the 7 PM showing of Stray Kids: The dominATE Experience. Miraculously, I managed an unplanned CoCo run and arrived to the bustling lot with several minutes to spare!

Due to a bathroom run, I missed the first two minutes of the show. When I returned, a handful of last-minute attendees were also just settling into their seats.

Out & About #1151 | Coconut Cream Pie with Thai Tea Ganache Montée & Toasted Coconut

2/8/2026

With every weekend comes a new project - a mission to maximize existing pantry ingredients before their demise. A coconut-centred creation was this round's object of desire.

1) Coconut Cream Pie with Thai Tea Ganache Montée

A) Pie Crust

The food processor pie crust that I had deemed a failure has been frozen for months now. It bothered me for its exorbitant freezer real estate. Naturally, it formed the basis of the recipe: I had to recover some space.

Against my better decision, I rushed to blind bake the crust before heading out to Vaughan. In hindsight, it was a good idea to bake in the morning, but a bad idea to start baking so close to my intended departure time.

Before the oven had adequately reached the blind-baking temperature, I removed the weight. I had also raised the oven temperature in an effort to quicken the process so I could leave the house. The combined actions led to puffing of the crust, which later solidified and resulted in an uneven base.

The bulge could not be deflated after cooling, for applied force would cause the entire crust to crack. Using a paring knife, I trimmed away the bulge instead.
About half the base was removed through this process, causing me to fret over structural stability.

B) Tempered White Chocolate Base

Drawing inspiration from my Strawberry Custard Tart with Balsamic Glaze, I took to a layer of tempered white chocolate to seal the base.

Unfortunately, I had overestimated the amount required to fill the ridges. Unlike the Tart, a noticeable layer of white chocolate lined the bottom - detectable both in terms of thickness and prominent profile. A sprinkle of unsweetened shredded coconut was distributed as uniformly as possible, adhering to the chocolate layer.

On the first day of assembly, the chocolate had rendered the pie extremely rigid and impossible to slice. After chilling overnight and leaving at room temperature for an hour before serving, all portioning issues were somehow magically resolved.

Out & About #1150 | Vaughan Stopover, Slow Bite + Yonge Sheppard Centre

2/7/2026

The unexpected offer of a complimentary laser session led to a last-minute reconfiguration of my weekend schedule. foodrealm's recent visit to Philosophy of Beauty had spurred my own trip out to Steeles and Keele. The mid-morning appointment had bestowed relatively smooth driving conditions - a blessing given that ambitious baking goals had delayed my departure about five minutes. In fact, I arrived five minutes early, which accounted for an early turn into the adjacent commercial/industrial plaza. Truthfully, the Downsview district is not one that out-of-towners visit without an objective in mind.

Three receptionists were positioned at the front counter. One got up from the windowside lounge area to greet me. I carefully navigated around and over the robot vacuum towards the reception desk. Constant cleanup of the entrance area was understandable given the incredulous amounts of ice, salt, and debris dragged in from the wintry streets outside, however having consistently wet floor increases the risk of slips and falls, especially for older clients that do not have their eyes fixated on the ground to scan for potential hazards.

In advance of the appointment, I had provided my name, phone number, and email. Upon check-in, the receptionist requested proof of ID as well. The entire ordeal felt excessive and unnecessary, as if they could not trust a client without contractual obligations to pay. A one-page consent form was provided for population. Afterwards, I was directed towards one of the treatment rooms at the back of the facility.

Two narrow indoor plumbing facilities were spotted along the way. Boasting dried lavender, a monochromatic scheme, and two forms of room fragrance, the initial appearance gave off the illusion of refinement, tranquility, and neatness. Inching further into the stall informed of extremely poor design decisions. For starters, there was insufficient clearance between the sink cabinets and toilet. The toilet paper holder had been mounted to the side of the cabinet, at least one foot behind the front of the toilet seat, making it nearly impossible for the user to reach. Coinciding with this awful misalignment was the dangling of clean toilet paper sheets into the not-so-sophisticated plastic wastebin positioned directly underneath. Other observations include dust along the countertop, peeling paint on the side of the door, and a door handle that was not level. While I appreciated the soft, fabric-like napkins for hand-drying and the hook on the back of the door, I simply could not shrug off the senseless arrangement of the toilet paper holder.

Entering into the treatment room, I was overwhelmed by the clinical appearance. A (presumably reclining) treatment chair was positioned in a hollowed space at the back of the room, almost squarely facing the door, with the laser apparatus adjacent. Certificates and licenses had been hung in a grid-like format on the wall behind. Resting on a counter towards the left was an array of equipment organized for easy access by the technician: eye protection goggles/glasses, disposable razors, alcohol, and more. Further tools and ointments were stocked within the cabinets, away from public view. A wave of anxiety was experienced laying eyes on the scene, for the environment bore greater similarities to a cold, eerie laboratory than a spa treatment room. Belongings could be placed on the hooks behind the door or atop the nearby dusty chair. Delineating the layer of dust from the base of the chair were several quick swipes of a paper towel or washcloth; the result were subtle stripes of grey and black.

The technician had entered into the room to provide me with a briefing and cautionary speech, or so it seemed. As part of the promotion, I was permitted one "small area" for laser treatment. When I inquired of further details, she clarified that the visit was intended to be an "intro session" such that tolerance could be determined before subsequent treatments. Although I had confirmed prior experience with laser treatment, the technician declared that she would be using the lowest strength on the machine, as there were too many unknowns associated with past treatment history. Having announced this, she sauntered out of the room to allow me to prepare.

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.

Contact ME

Subscribe

Join our mailing list today!

© Quirky Aesthetics. All rights reserved. Last modified: August 10, 2015.