With the last class at Dal Pilates behind me, the Sunday schedule was liberal once more. There weren't any grand plans for the weekend though, which is quite atypical of me. Given that the work week had played out in a largely hectic manner, I wasn't against the opportunity to catch up on routine tasks at home.

Following consumption of a delicious Nitro Stout from Cowbell Brewing Co., I was suddenly met with a desire to relive LUNA's Mugwort-Injeolmi Rice Cake bites. The impromptu creation started with a 1:1 volume ratio of glutinous rice flour and water, which was modified to include mugwort powder as follows:

• 1/2 cup water
• 1/3 cup glutinous rice flour
• 1/4 cup mugwort powder

The ingredients were added into a microwavable bowl and whisked until homogeneous, then gently heated until cooked through. Several moments later, upon gathering a waft of roux, it dawned on me that the mixture had been devoid of both salt and sugar. Hastily attempting to incorporate these elements with an additional 1/4 cup of water, I soon learned that my mixture was too fluid. No amount of injeolmi powder could salvage the overly malleable mass. It was richly scented with mugwort, but lacked the chewy, sliceable consistency I had desired. A mixture of glutinous and plain/non-glutinous rice flour shall be sought next time.

Mini Chocolate Chip Muffins

​Every now and then, I'm overcome with an urge for Chocolate Chip Muffins. Tim Hortons usually succeeded in scratching that itch, for locations are prevalent, the mobile app is convenient, the product is often stocked, and the cost is reasonable. However, since their formula was revised to exclude coarse sugar and feature a surface exclusively bearing ominous-looking chocolate spikes, undertaking the crafting venture was deemed exceedingly more appropriate.

As always, I'd make a beeline for Sunday's recipe roster. They were incredibly reliable, informative, and concise; most of the basic productions come together easily within an hour. My search yielded results of a No Butter Chocolate Muffin, Super Moist Blueberry Muffin, and Green Tea Muffin. The first two would have offered the closest guideline for adaptation, however I neither had yogurt nor sour cream (respectively) on hand.
It was also noted that, by omitting the fermented milk product and swapping cocoa powder for plain flour, there would be no acid to react with the baking soda. I further wanted to ensure that the batter could be chilled without repercussions if not baking immediately, for one cannot do the same with batters containing baking soda.

The modified ingredient list was as follows:

• 2 eggs
• 94 g granulated sugar
• 100 g oil
• 175 g cake flour, sifted
• 1/2 tsp vanilla bean paste * opt
• 1 tsp vanilla extract  *
• 4 g baking powder (2 tsp)
• 100 g milk
• 94 g mini chocolate chips
• turbinado sugar (for sprinkling on top)

​Constructed in parallel was a Tangzhong Pai Bao loaf, which was halfway through its first fermentation in the oven when the muffin batter was constructed. Despite not being the original intention, the project was quickly converted to mini muffins instead. Using mini chocolate chips had enabled this swift development, for standard-sized chocolate chips would have been ill-fitted for baking in smaller moulds.

April showers bring May flowers. Yet, this year, the spring scenery that we see beyond the window is an astounding 50/50 mix of overcast and sunshine.

The week passed me by without so much as a warning with regard to the degree of exhaustion it'd generate. Most evenings, I found myself attempting to stretch, but nearly falling asleep on the floor beside the bed instead. My mind and body were fatigued beyond comprehension, in spite of exercise/activity frequency well below my regular expenditure levels. Alas, I could not attain a well-rested state whatsoever. All signs pointed toward the mentally draining nature of my abode, ever persistent in its ability to pressure and diminish those that reside within it.

​Imminent deadlines and meetings hadn't helped the situation either. Balancing my own schedule ought have been at the forefront of my priority list, but, time and time again, am I coerced through the grueling process of nagging and yelling to justify my needs as a human being.

Home has never been my "happy place"; it was simply a space for sleeping, chores, exercising, and taking part in solo hobbies. I thrive not in the absence of appreciation and mutual trust. And maybe that is the reason for soft friends' perpetual presence: they are supportive in ways that those that deplete oxygen from my surroundings are not. 

Snacking at home is usually quite liberating though, for it removes the associated financial and time-based obstacles of undertaking the same venture in the wild. From fresh egg tarts from Akko Cake House to Peanut and Black Sesame Glutinous Rice Balls in Ginger Yellow Rock Sugar Syrup to the wealth of Costco-sized chips in my makeshift pantry, most cravings could be effectively quenched within a matter of minutes, and a matter of steps.

My afternoon pick-me-ups are often unconventional:

1. Vita Guava Juice + Espresso to mimic my summer go-to of Third Wave's Espresso Lemonade
2. Passionfruit Citron Yuzu Jam + a concentrated shot of Houjicha Obsidian for a zesty (and unfortunately slightly gritty) coffee-free concoction
3. Lazy - and hardly authentic - Mexican Hot Chocolate crafted from Timmie's Hot Chocolate Mix, ginger-infused simple syrup, and a stick of cinnamon

Meals of the week comprised of the unwanted takeout leftovers from other occupants of the house, crumbly white rice, and a braised pork dish devoid of daikon. Upon receipt of incorrect data, I had hurried home, consequently stripped of the opportunity to indulge in better-tasting, albeit pricier, forms of sustenance downtown. This included discount katsu from Kibo, cool Caribbean finds from Roywoods, and a juicy smash burger from Rudy.

In an attempt to nullify feelings of indignance, the gears within began to churn: How could I have my burger without extra labour? Detouring and waiting for a single burger takeout was dismissed immediately, for I was tired enough and wished for no more than to return home for a comprehensive cleanse. BOGO deals on UberEats were contemplated, though the final decision lay with last-minute construction of a faux patty.

Seven Italian-Style Meatballs were baked in the toaster oven for 25 minutes at 375 F, until its juices ran clear and the tops were nicely tinted. These pre-seasoned rounds would form the "patty", while two previously frozen 排包 halves from T&T would form the bun - they were brioche, after all.
Fillings included one vine tomato, cut into slices, a few tablespoons of homemade pickled radish, gai lan, and a tangy spread of Kewpie Mayo and Dijon mustard. Frankly, the combination fared better than expected.

Leftover spread was used as a dipping sauce for toasted tortillas from St. Jacobs Market and consumed alongside alcohol-free Sapporo.

When faced with depressing fridge contents for the second and third time of the week, I took to leftover Pot Roast over Challah, Japanese Sweet Potatoes, undesirable jalapeño-contaning kimchi from Arirang, and Nissin Instant Noodles, sans-msg broth.

The 1.18 kg bag of Japanese sweet potatoes had set me back just over five dollars, and were probably the highlight of the meal. Treatment was ridiculously easy: after washing and patting dry, small pieces could be arranged onto a parchment-lined tray and slid into the toaster oven. For sections with diameters of 1.0 - 1.5 inches, baking at 425 F for 22 minutes was sufficient in rendering them tender with skins that peeled off easily. Larger, stouter morsels could be baked up to 25 minutes to ensure that the centres would be soft and pliable, rather than starchy and stiff.

​Weekdays were primarily spent before my work laptop, with only brief moments of flyer perusal and coin wrapping.

Weekend errands always seem to creep up when least expected. From unexpected loads of laundry, ebay deliveries, and last-minute grocery needs, adulting appears to go hand in hand with the never-ending duties associated with mere survival.

​My browsing partner and I had agreed upon a mid-afternoon departure time, allowing me to utilize the morning hours for my own tasks. Having woken up later than expected, the schedule was delayed and tasks rushed. Following a quick errand (and McD's stopover) in Oakville, I immediately hurried back without detouring for coffee or snacks, only to wait another two hours with minimal correspondence from my browsing partner, until a series of unanticipated tasks terminated. By this point, an earlier departure would prove pointless, for the buffer was insufficient in accommodating any stopovers before pilates class.

At last, it was the eighth and final session at Dal Pilates. We entered into the facility with swiftness, for traffic levels had delayed our arrival until at least the 55-minute mark.

Both the new receptionist and our instructor greeted with smiles. In light of my tragic stomach pains of the previous Sunday, Min was cautious to inquire of my condition this time, to which I assured her was fine and "much better than last week".

The warmup would commence with about three counts of dynamic hamstring stretches: placing one foot on the footbar and the other against the headrest, then extending and bending the knee of the raised leg. Next, we would sit on the Carriage with our legs hung over either edge of the frame, place our hands on the footbar, and push against the footbar for an upper back/low back/hip stretch. Flipping onto our backs, the feet would be replaced onto the footbar for a few lying squats, followed by calve raises and alternating legs pedals. Form reminders for the latter included keeping the ribs down against the mat and making sure our heels were lowered beneath the footbar before returning to the raised position for the full range of motion.

Afterwards, we'd immediately transition into core work. The exercise that followed appeared somewhat unconventional at first, but was, in fact, incredibly innovative. Intended to target total core, the move combined isolations with rotation, revealing itself extremely challenging even at low spring tensions. Both hands would form a steady grip about one of two tension straps; we'd start with the left strap. Holding the strap just above the shoulders, the legs would be raised to tabletop. This assumed the starting position. Exhaling, the leg opposite of the tension strap would be extended while the upper body curled towards the extended leg. Breathing cues were: Inhale to prepare, exhale to crunch and extend leg, inhale to maintain the position, and exhale to return. Despite only being performed a few times, the exercise engaged the obliques and upper-/mid-back thoroughly. The weighted oblique twist/bicycle crunch variation was also deemed fitting for inclusion into at-home workouts, perhaps using a resistance band, light weight, or even both. Of course, we performed at least eight more counts of the exercise after alternating to the right tension strap and extending the left leg. By this point, the upper abdominals had fatigued quite significantly.

After a brief break, we sat on the Carriage to face away from the footbar. Both feet were slid between the head rest and hands threaded through the tension straps. Articulating through the spine, the instructor called out for us to roll back towards our tipping point with the tailbone tucked and shoulder blades relaxed. Arms were raised just slightly below shoulder height, then pulled backwards while maintaining a straight spine and tucked tailbone. By resisting the force of gravity, one would summon deep core and back muscles. Meanwhile, the elbows drawn close to the ribs would isolate the lat and tricep muscles accordingly.

The exercise would be executed with two more variations:
1) Bending one knee into a low tabletop (slightly sent away from the hip) and raising the leg, then preserving the position as best as possible while continuing to pull back the elbows.

The intent was to engage the thighs and quads, in addition to the core and postural muscles, by lifting the leg. The exercise constituted a fun challenge, to say in the least, and was manageable until introducing the next tier of difficulty.

Mother Nature's indecisive tendencies towards Ontarians should come as no surprise. While one spring day can be glorious and sunny, the next could be met with rain, hail, or worse - snow. Historically, various forms of precipitation aren't uncommon during this time of year. Thus, one ought be strategic in selecting in-office days that permit exploration.

A relatively sunny Monday commenced with a guava juice box from Vita, and the discovery of a despicable paper straw. No longer willing to withstand guava with a side of cardboard, I quickly disposed of the flimsy drinking device for my own Stainless one.

​Persistently sunny was the afternoon, which prompted the creation of an Ovaltine Latte, inspired by Good Luck HK Café's off-the-menu offering of Ovaltine Ice Cream with Egg Waffles.

Consumed alongside were mini taiyaki bites - this time baked in a toaster oven as opposed to the air fryer. Despite adhering to the package directions, baking at 450 F for 10 minutes had already resulted in burnt edges and a scalding hot interior. I felt betrayed, for the air fryer instructions had yielded perfection. My next package will be baked at a lower temperature (400 - 425 F) for 10-12 minutes instead.

​Japanese sweet potato had also been acquired on the latest T&T expedition. Baked at 425 F for 30 minutes, the small rounds emerged tender, sweet, and not the slightest bit starchy. Furthermore, the skin peeled away effortlessly, facilitating consumption.

My first office day of the work week was impossibly sunny, causing some grief along the morning commute as I squinted my eyes in a dire attempt to doze for the duration of the GO train ride.

​In addition, a duo of traditional Bengali desserts exclusive to me. The gesture was warming, and sparked both intrigue and anxiety.

​The thoroughly greasy containers and mini carrying tote exuding questionable odours were brought home for sampling later that evening. The contents of one container constituted a soft, scoop-able milk-based dessert. Its aftertaste was decidedly creamy, though not exactly smooth and actually somewhat satiating. One could identify evaporated milk in its composition, similar to the "three-milk" dulce de leche cake that had left our office in a food coma. In another container were short crispy noodles that had fried (pan-fried with a generous quantity of oil) and sweetened with dark cane sugar. The Internet informed me of its name, Sewayii, though the creator noted an unconventional take on the dessert using Chinese brown slab sugar cane in place of jaggery. Either way, both were deemed an interest introduction to Bengali confectionery, yet not particularly appealing to our gustatory preferences due its oiliness and lack of structure.

​Over lunch, my coworker and I continued the search for Cinnamoroll, taking advantage of the concentration of McDonald's locations within the proximity of the office. My Melody and Pochacco were discovered at Queen and Church and procured at $2.25 each after tax.

Given the hurried nature of the trip, I was unable to verify the condition of the boxes before departing and only discovered a damaged box upon returning to the office. Though, the boxes were further subject to strain during the return commute, for rush hour express trains do not permit trips without squishing and pushing.

Waking to excruciating cramps that caused me to bend over the kitchen counter was not part of my Sunday morning plan. Breakfast could barely be consumed, for the sporadic pulses of pain would come between every few bites of Raisin Roll and sips of coffee.

The crippling pangs would thankfully lessen over the course of the day, allowing me to regain functionality bit by bit from the mid-afternoon hours into the early evening.

A round of errands were performed, constituting a "primer activity" before our commute towards North York. Four McDonald's were investigated for the availability of Yu-Gi-Oh x Hello Kitty and Friends Happy Meal toys. Exodia Pompompurin and Dark Magician Hello Kitty were spotted, but Cinnamoroll was still nowhere in sight. Meanwhile, I also made an unexpected appearance at the household of my browsing partner, enlisting assistance for the transport of rice from T&T into my kitchen.

Resulting from correspondence between the studio owner, the instructor, and myself, Min had adapted our class to use the Chair instead of the Reformer. She would also check in at the start of the session, as well as periodically throughout, to ensure that my stomach pains wouldn't increase in severity. I was also ensured that I could stop the session at any point in time if I did not feel well enough to continue. In order to prevent pressure on the abdomen, the class focus would be shifted towards the lower body. Though, as with all of Min's sessions, a full-body workout would be guaranteed.

The warm-up involved standing behind the Chair, placing both hands of the pedals, and rolling down to press the pedals towards the ground. With only one red spring affixed to the apparatus, the starting tension was most definitely lighter than Jin, which made the exercise easier. I often anticipate the exercises to grow more challenging while progressing through the reps, thus sometimes err on the side of caution. The difference of Min vs. Jin is often next-day soreness vs. on-site burn respectively.
Stepping both feet onto the pedals, we then transitioned into calves raises and drops. Next, the feet would be staggered and placed perpendicular along the width of the pedals. With one hand on the support bar and the other arm extended outwards, lateral bends would be executed as to engage the obliques and side body. This would then transition to side leg lifts while maintaining one hand on the support bar and one foot on the pedal.
Turning to face the platform, we were instructed to grip both support bars and extend the arms. Keeping the arms straight and arches of the feet firmly planted on the pedals, the body would hinge backwards into a squat. As opposed to keeping the back entirely straight, we were advised to sink into the squat with a "poster tilt" of the pelvis. This equated to a moderately rounded C-curve, an uncommon alignment for conducting squats. The exercise wasn't incredibly difficult, but likely served to activate the hamstrings. With fingers wrapped about the support handles, it was far easier to reach a 90-degree seated position in mid-air than with traditional squats.

Switching to sit on the platform, the legs would be drawn close to the body. Placing the heels onto the pedals, we were to bend and extend the knees to further engage the hamstrings. The tension could hardly be perceived with one red spring, so Min gradually added more spring tension, and eventually I graduated from 1 red to 1 red and 1 blue to a combination of 2 red and 1 blue. The same exercise would be performed once more with the toes planted on the pedals and heels raised to imaginary stiletto height.
Addition of a green resistance band would elevate the exercise fantastically and contribute manageable levels of upper body work. The band would be sandwiched between the bottom of feet and the pedals of the Chair; both ends would be kept stable by keeping the resistance band taut and shoulders down.

1. The first round involved keeping the arms raised to shoulder height and maintaining said height while pressing the feet down and out, and finally retracing its path back.
2. The second round involved performing same set of exercises, but with the arms extending up and over the head as the feet pressed down against the pedals.

Despite the seemingly simple movement, it was no easy feat to keep spine tall, shoulders down, and core engaged ("scoop the belly!") throughout. All in all, I found immense joy in this low-impact exercise - and had unknowingly prepared for it in my earlier workout of the week.

​For the most part, I find it tricky to draw the line until an occurrence emerges repetitively, without improvement of any sort. These instances, or realizations, are often associated with annoyance, frustration, and, more commonly than not, aggression.
Consequently, immediate actions are taken to prevent further happenings, or worsened impacts of a pre-existing condition.

Starbucks' bland and excessively pollen-like introductions of lavender onto their roster were met with a disapproving grimace. As such, the disappointment was channeled into motivation for improving the pairing. Lavender syrup would be crafted out of culinary lavender buds from NEOB, yellow rock sugar, and a 1/2 cup (125 ml) hot water. Steeping the buds in the liquid enabled delicate floral notes on the first day, then slow infusion of flavour when transferred to the fridge for three days. The syrup was floral, but not overbearing, and subtle, but still noticeable.

Of course, success is not guaranteed when confronting issues involving others, their attitudes towards problem-solving (be it ignorance or passenger seat scrutinization), and long-standing habits that are troublesome instead of considerate.

It is with great elation that I discuss my creations of the week:

1) Sakura Anko Pound Cake with Matcha Chocolate Glaze

About 114 g of sakura anko remained after construction of the petal-adorned jelly cups. Being devoid of preservatives, I had been anxious to repurpose the product prior to mould formation. The idea was include a thin, yet recognizable layer of the rosy paste within a pound cake. Sunday Baking's Condensed Milk Pound Cake worked wonderfully for this application, for the original vanilla base would contrast nicely with soft pink, in terms of texture, taste, and hue.

​The paste was spread in a uniform layer about midway through the depth of the batter, then baked under the same conditions as Sunday's recipe. But whether it was due to moisture seeping out from the paste or butter mixing a soluble insertion, the inside was still very runny at the forty-minute mark. At least 15 mins more was needed for the cake to cook through; in the final five minutes, the surface was hurriedly shielded with a layer of foil from gaining colour too rapidly.

With the week's pilates class scheduled for an earlier slot of 3 PM, the tension-filled commute to North York had likely only worsened with greater levels of traffic. In anticipation of the Solar Eclipse viewings, MTO signage had not only adopted French warnings, but glaringly bright cyan lettering as well. The high-contrast colours had me shaken, first for their newness and second for their presentation of information in a province where French is secondary. If anything, the English message should have been adopted in cyan, while French in orange - especially for the eastbound direction.

Min and the new receptionist were the only two staff members in the studio at the time of our arrival. Having likely acquired more experience over the course of the week, the cardigan-clad receptionist ensured that our stay beyond the building doors did not persist beyond two minutes. Greatly appreciated was this swift door-opening response.
Similar to her last class, Min wasted no time whatsoever, flowing through a multitude of exercises to ensure full-body coverage. At the start, she inquired of our condition - well, mine, since it always seems that the question is posed when one member has stepped away. I had noted neck pain, clarifying that it had resulted from fatigue as opposed to injury. In response to this declaration, a release segment was incorporated into the class: Placing the feet between the shoulder rests and laying the neck onto the footbar, we were instructed to turn the head towards the left and right, allowing for a gentle massage of the neck. As if the fixed plane rotations weren't already painful for me, we then proceeded with head circles in either direction. The relief was absolutely necessary, but also excruciating beyond belief given my longstanding neck tension.

​Interestingly, I had been shifted the second Reformer instead of the one I would normally use. Min had indicated that it was due to the gear bar setting options, though the reason for the move wasn't entirely clear to me as most Reformers could be adjusted for height differences without issues. (Perhaps it was a manufacturer defect?) The warm-up would start with hamstring stretches: both hands and one foot would be placed on the footbar, with the foot in between the hands. One would then extend and bend the knee, keeping the ball of the foot planted on the footbar. Two counts of upper and lower back extensions/stretches would follow; swinging one leg on either side of the Carriage, we'd push out against the footbar and flatten the back to the best of our abilities while pressing hips down. The lower back and hip flexors are perpetually tight for me. Min assisted by gently pressing down the lower back for a better stretch.

​Lower body warm-up would involve placing both feet on the footbar and bending/extending the legs for a few reps. Only one red spring was used, sharply contrasting against the minimum two red spring count of Jin's routines. Both feet would then be thread through the tension straps. At this point, I requested the addition of greater tension, though could not confirm whether the instructor had added one white or one blue. The exercises performed would include:

• Leg extensions: start with knees in tabletop, extend legs, then return
• Lift/lowers: keeping legs extended, lift and lower to targe the hamstring
• Leg extensions with a pilates ring fitted between the calves
• Lift/lowers with a pilates ring fitted between the calves

Next, one tension strap would removed from one leg. We'd continue with the same tabletop extension as before, but this time isolating one leg at a time. Needless to say, this was noticeably more difficult with more shakiness witnessed, especially when the weaker left leg was thread through the tension straps. On the final extension rep, the legs would remain extended for rotations. Inner thighs would be engaged thoroughly to keep the ring in place while twisting the lower body in the direction of the leg with the tension strap. In other words, if tension strap was on right leg, the lower body would rotate towards the right as much as possible without lifting the left hip off the Carriage. This exercise served to target the adductors, abductors, and obliques.

Personally, there is no better weekend spent than one being productive. These actions could range from checking off a grueling milestone task, or simply embracing spring temperatures (at long last!) while incorporating movement into one's day.

With the Thai ahgase, a longtime Korean-Canadian mutual, and a number of acquaintances broadcasting regular cherry blossom updates from Japan and Korea, it was deemed appropriate to retrieve the pickled sakura petals I had received as a souvenir from a coworker's travels last fall. Sakura Season was among us, even if not in the GTA.

​Browsing the World Wide Web for a Sakura Pound Cake recipe, it was learned that not one could be compiled without either sakura anko or sakura powder. Sakura anko, or sakura-an for short, was a variation of shiro-an (white bean paste) into which chopped sakura would be folded within. Compared to sakura powder, this was the more feasible of the two sakura components to obtain/create.

Turning to Just One Cookbook once more, a recipe for shiro-an was located. In the absence of white azuki beans, she suggested either Lima or navy beans. I expressed preference for the latter, and proceeded to acquire a 900 g pouch for the project.
The procedure for pressure cooker anko would be adapted for navy beans, adhering to more or less the same ratios of water and sugar, as well as cook time.

The modified recipe would be as follows:

Ingredients

• 512 g navy beans
• 1356 ml water (4 x mass of beans)

Directions

• Rinse beans and add water to pressure cooker
• Use the Instant Pot on the Bean/Chili setting for 30 mins *

I noted my chosen quantity of navy beans to greater than her directed 300 g and increased the cook time accordingly from twenty-five to thirty minutes. That said, the beans were still quite rigid after cooking; unlike the azuki, they did not fully disintegrate nor detach from the skin.

In consideration of my other duties of the day, the beans were drained and covered until I could tend to them again. About one hour later, it was time to commence the second stage of constructing anko.

Into a medium saucepot, the following were combined:

• 352 g cooked navy beans
• 279 g sugar (supposed to use 0.8 x mass of beans, however even 0.55 was found too sweet)
• 7 g pickled sakura *
• 2 drops red food colouring *

​
Yield: 514 g sakura-an

​The sakura, stems intact, had been rinsed, drained, patted dry, and finely chopped while concurrently preparing other (cooking) ingredients. Despite exuding impressively fragrant properties when immersed in liquid, the exquisite floral essences dissipated with time as the petals began to oxidize. As such, it is probably best to incorporate the buds immediately after immersion as opposed to allowing them to dehydrate. There was, admittedly, little fragrance - or "sakura-ness" - in the finished product.

​Just One Cookbook's Mizu Youkan recipe would be scaled accordingly for Sakura Youkan:

• 400 g sakura anko
• 360 ml water
• 6 g agar agar
• pinch of salt

Unfortunately, the agar agar failed to set the mixture even after prolonged periods of chill time. Consequently, the mixture was returned back to the stovetop and mixed with 2 tbsp of gelatin.

​A loose jelly formed after several hours of chilling. Between the layers of settled anko would be a jiggly, delicate confection. The subsequent step would involve a sakura topping.

We all returned to the office from Easter weekend feeling a tad groggy, but nonetheless in high spirits. Having switched the weekly meeting to an earlier slot in the week, I was eager to partake in office socialization and, of course, discussion of four-day undertakings.

Personally, my extended long weekend hadn't been nearly as enthralling as I would have previously enjoyed. Cleaning, chores, and errands constituted the bulk of my waking hours, with just one day of nonstop activity.

Being at home enables creativity in consumable creations though. A Hot Thai Tea with Matcha Foam proved scrumptious, while a $6.99 package of frozen mini taiyaki revealed themselves a spectacular find. When subject to a direct comparison to Kevin's Taiyaki, the bite-sized pieces were found crispier - yet not at all greasy! - with an exceptional, textured bean filling. Moreover, the bag's contents could be rendered ready-to-eat in just six minutes in an air fryer - fabulously more convenient than venturing to Koreatown, withdrawing cash, and queuing for the overpriced, now-mediocre product.

My single in-office presence was met with dreary, drizzly conditions yet again. Such climate urged me to seek shelter indoors, namely perusing the Eaton Centre - now shortened to "TEC" for some odd reason.

At its north end was a new Starbucks location, termed "TEC North" to differentiate from the longstanding kiosk at the concourse level.

CAMP Cube was revisited with the aim of obtaining the $5 CF Shop! Card my coworkers had received from the installation. Observed during this trip was the presence of microphones along the ceiling and potentially cameras installed within, for the robot would extend compliments to those donning vivid-hued apparel.

​Trivia questions were trickier this time around, with answers predominantly called out by other attendees of the space. Regardless of our answers, the robot still bestowed us with a chance to escape unscathed. The green prize corresponded to my preferred reward.

​As droplets began to descend across the downtown core, my footsteps quickened in the direction of Hazukido's Atrium location.

​The monthly promotion of complimentary Tea Jelly had concluded. I took to a duo of an Orange Americano (again) and Mille Feuille Croissant as afternoon snack support. (The rusk by the cashier had also been contemplated, though dismissed on the basis of being pricier than a freshly baked concoction.)