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Out & About #1007 | P1Harmony [P1ustage H: UTOP1A] Tour in Toronto

5/24/2024

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My younger self would have scoffed at having to debate whether one should attend a concert or not - the answer was "obviously" yes.
But present-day me can no longer echo the strong opinion. I'm tired, derelict of rest, and burdened with far too many tasks to tackle in a humanly possible time frame. For every concert I'd choose to skip, I'd be conserving funds, relieving myself of the treacherous commute, and restoring time for completing chores and errands. And, as an added perk of declining GA shows, I'd no longer suffer from feet, shoulder, and back pain afterwards.
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​I won't lie: Leading up to the day of P1Harmony's UTOP1A tour stop in Toronto, I found myself dreading yet another commute downtown, instead of anticipating with enthusiasm. The sheer existence of the event had actually escaped me entirely; had it not been for my fellow concert-goer, I would have forgotten until reviewing my list of never-ending calendar appointments.
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​Just as I had planned to start preparing for the drive to the GO station, a phone call caused the process to come to a grinding halt. My attention was urgently needed to facilitate home happenings. Naturally, this delayed my departure by at least forty minutes.

Horrendous rush hour traffic posed another hurdle. With a high likelihood of missing the train, I opted to swerve into the closest plaza for an early dinner (and indoor plumbing facilities instead).
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​Located within the plaza was Tim Hortons, Rexall, Dollarama, cannabis shop, and gas station. At its southeast corner was the quietest of Subway locations. I entered to find empty tables, forceful gusts of air conditioning, and just two customers requesting takeout.
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​My pick would adopt a 6" Chimichurri Steak Sub utilizing a toasted Multigrain bun, melted cheese, pickled, tomatoes, black olives, and, of course, chimichurri sauce. The wrapped package would be presented to me in a matter of minutes, unsurprising given the nonexistent customer volumes.
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The meal was tasty, but nothing to write home about. Rather, I was more impressed with the washroom stalls. My observations could be biased given that the staff had just finished cleaning, but spotless, queue-free stalls were a much-appreciated feature, for I knew concert venues would not offer the same.
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​Crossing my way over to Clarkson, I learned of an intersection collision that had spurred chaos earlier. A tow truck was now on site. It seemed that a vehicle had attempted to turn left into oncoming traffic instead of working its way around a signalized intersection.
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​My arrival at Exhibition GO was not all lonely, for fellow K-Pop fans followed closely behind.

Coca-Cola Coliseum was a brief walk from the transit stop - and covered for the most part. Much to my relief, temperatures had returned to seasonal conditions: high teens with plenty of sun and breeze. Nevertheless, my concert attire would comprise of full-length pants (for I am neither a fan of rashes nor fellow transit riders brushing against bare knees) and a fleece-lined hoodie to combat venue and GO train A/C.
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​Entry into the facility was far swifter than I could have ever imagined! The entrance was fully staffed, yet not particularly menacing. After verifying my digital ticket, I was waved through security, skipping the bag check entirely. The security gate persisted with green lights, allowing me to bypass the inspection altogether. I needed not fret over my "oversized" choice of bag, nor whether I'd be given a hard time for the point-and-shoot nestled within it

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Out & About #1006 | Ice Cream Weather, Textile Museum of Canada, Mini Apple Pie + Pecan Pie

5/23/2024

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Within the blink of an eye, single-digit mixed precipitation vanished and was promptly replaced by scorching hot temperatures threatening thunderstorm-level humidity
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Before I even arrived at the office, patches of perspiration marks had appeared. I was both visibly and miserably warm, as if intermittent bursts of A/C hadn't succeeded in riling sleep patterns enough.
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​But further situations awaited me. Having forgotten to renew my desk booking due to ongoing household chaos, I returned from my sanitization procedures to a passive aggressive note scribbled onto a brown paper towel and laid across my keyboard. The squirmy approach had been taken as opposed to direct confrontation, which would have been met with an apology and an offer, albeit a reluctant one, to relocate to another spot for the day.
​In verifying the rest of my desk bookings, it dawned upon me that I had also forgotten to book the subsequent office day, and was thus coerced into undertaking the grueling, sweat-inducing commute for two consecutive days.
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When lunchtime arrived, the consensus was that it was too hot to walk outside. As such, my coworker and I opted to slip in and out of air-conditioned spaces for sanity.
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Roughly thirty minutes was spent roaming the Eaton Centre.  ​Roughly thirty minutes was spent roaming the Eaton Centre. Then, we exited at its northeast limit, the soon-to-be-renamed Yonge-Dundas Square. Stepping foot into the sweltering, sunny conditions, I declared a desire for retreating back indoors. Next to me, my coworker nodded in agreement.
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Consequently, we slipped into Atrium on Bay, explored Hazukido, then went to Uncle Tetsu in search of Matcha-Vanilla Swirl Soft Serve. Unfortunately, after confirming the individual and combo prices of soft serve and rusk, I was informed that the soft serve machine was under maintenance and likely wouldn't be in operation until the following day.​
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​My coworker's mouth dropped agape when I admitted to not having butter baker soft serve. In response to my qualms over finances, he generously offered to treat me to the pricey $6.99 treat, even covering my request for both a cone and a cup. On the current month's rotation was a Lemon Meringue flavour that combined a zesty, refreshing Lemon Sorbet with a creamy Toasted Marshmallow. The latter, while substantially milky, was relatively mild compared to its pastel yellow counterpart. When accompanied by the semi-soggy, semi-crunchy waffle cone, the dessert was indeed reflective of the ratios of a lemon meringue pie/tart.

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Out & About #1005 | North York/Markham Errands + Pacific Mall

5/19/2024

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"Be ready by 10:15 AM." instructed my browsing partner.

Despite obvious reluctance to yet another alarm-dictated morning, I eventually conceded. It was, after all, the only way to return home before sundown - and the only way to potentially incorporate exercise into the early evening hours.
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But alas, my departure from the house would not take place until at least twenty minutes later. My 5 PM return time was at risk.
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​The primary reason for an early start was the parking lot sale at MEC's North York location. As the event was scheduled to take place between 10 AM - 2 PM, we had aimed to arrive no later than noon.

​I had been avidly browsing winter jacket sales leading up to the newsletter announcement and saved two articles to my watchlist before proceeding to locate them in store.
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​Upon our emergence from the underground lot, we found the parking lot sale to be much smaller than anticipated. There was a decent amount of apparel, accessories, and shoes at reasonable prices, though none that were particularly eye-catching (or needed, for that matter). The remaining sizes were also mostly XL or beyond.

​After slipping into (and quickly out of) a pair of ill-fitting plum-hued leggings, I headed towards the second floor for perusal of outerwear.
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​While lilac and lavender made frequent appearances in the previous seasons, I was ecstatic to discover a wide array of styles in royal purple this year.

I narrowed my search to three contenders: a lightly lined rain gear to a padded, two-tone waterproof parka to a puffy, Michelin Man-esque down jacket. Ultimately, I settled on the latter two, but considered deferring the purchase to see whether further sales would occur.
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​We would depart empty-handed, but with sizing knowledge acquired.
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Lunch at Wendy's was the original proposal, but closure of the eastbound 401 on ramp from Leslie southbound had incited a detour. Exceptionally familiar to me was the Leslie/York Mills plaza, given my past attendance at Studio Bon, and I suggested driving through to determine the presence of POIs.

"Anything of interest?"
"Hmmm let's try that!" I pointed to a storefront with capitalized white Serif font.
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Shawarma was not an item in which I regularly indulge. Rare are the instances that I am without a planned lunch, and even rarer are the opportunities to share those bowls or wraps in my herb-hating household.
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Boustan appeared to offer a Middle Eastern take on the fast casual cuisine, including elements such as falafel and baklava on their menu.
Posted on the door of the Lebanese restaurant was a banner listing various daily specials. My gaze darted towards the bottom, where the weekend specials were specified. Thankful was I to have recalled it being Sunday, for Veggie Bowl Saturday would not have appealed to me in the slightest.
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​Both of us took to the Junior Mixed Shawarma Bowl, which included beef and chicken shawarma over a bed of rice with a complimentary side salad. At no extra charge, one could request half-and-half portions of Pilaf, Rice, and Garlic Potatoes, as well as an unlimited number of sauces.

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Out & About #1004 | Chambers Steakhouse, Hadestown Musical + Mango Cream Cake

5/18/2024

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In the past few months, I've come to learn that adulting is a constant phase of change. The varying degrees of its impact differs from person to person, given one's financial situation and familial/external relationships. Discussion with peers inevitably leads to comparison, but, in ideal cases, mutual growth as well.

"Nothing could have ever prepared me for this moment." I found myself thinking time and time again.
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Between Mugwort Lattes, House Hippo favourites, White Chocolate Macadamia-Pecan Cookies, and COBS Bread Challah smothered with Lindt Chocolate Spread and topped with fresh strawberries were merely pockets of time for exercise and compiling to-do lists.
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Mango Cream Cake

A singular creation graced my countertop, its construction spanning half a day and cleanup procedures lasting until the late hour of 11 PM.
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​With mango season rounding the corner, a case of quickly ripening Ataulfo mangoes entered the household. They were delicious on their own, of course, but there was absolutely nothing stopping me from creating my own layered mango cake after countless sightings of T&T's miniature cup renditions.

Lending inspiration from Chinese bakeries, I determined the requirement for an airy, chiffon-like base, yet one that wouldn't collapse when piled high with fillings of cream and diced mango. Turning to the Sheldo's Kitchen once more, I'd adhere to the 6" recipe, but construct a total of two rounds for testing purposes.
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​The baking time would be extended to 60 minutes to allow doneness across both cakes. A toothpick would emerge clean from both; as I turned from one to the other, though, deflation took place instantaneously. Inverting the cakes onto a cooling rack with swiftness was not an option, as the sinking action commenced practically the second from the moment the cakes were removed from the oven.

Due to other responsibilities, the cakes weren't removed from their parchment-lined moulds until later that evening. While my primary fear had been dryness, keeping the cakes inverted and bottoms sheathed had caused excess moisture to form on the underside, consequently making for damper rounds that demanded more care in handling.
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​I opted to test two variations of the cake: a 2-layer edition with barely enough cream to fill the centre and the top (similar to the original recipe) and a 3-layer edition with layers thinner than 1 cm. The latter was far more challenging to assemble, for the sponge's extended period in the pan had compromised structural integrity

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Out & About #1003 | Mother's Day at Gyu-Kaku, Kariya Park + Square One Updates

5/12/2024

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​For the second year in a row, I opted for a cake-less celebration of Mother's Day. This was a reasonable approach, for I was simply too busy and too exhausted. Restless evenings and endless tasks on my to-do list had purged all thoughts of creative liberation in the kitchen; whatever residual periods would be reserved for durations of rest - short-lived intervals, yet rest nonetheless.
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Looking back on the cakes of previous years, I regret none of the extravagance that the Mocha Layered Cake, Salted Caramel Roll Cake, and Dalgona Coffee Roll Cake had summoned to my household during peak pandemic years. As the world returns to its pre-pandemic hecticness, my daily routine has been adjusted to accommodate additional duties accordingly.
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The sole project I could muster enough energy to realize were Chocolate Chip Cookies. That said, one should never expect a basic batch from me.
Resorting to Sunday Baking's Levain Cookie recipe once more, I took to crafting the treats manually, using the good ol' one-bowl, hand-whisked method, for the stand mixer would result in greater setbacks than gains for small quantities.
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​My remaining macadamia nut supply from Tavazo was inadequate in meeting the recipe requirement of 120 g. I had initially reached for the adjacent container of pistachios and began the deshelling procedure, then quickly realized that its toasting temperature and resulting texture wouldn't align with the soft crunch of macadamia nuts. Consequently, pecans were used to make up the remainder of the 120 g. The nuts were arranged in one layer and placed in the toaster oven to bake for about 7 minutes at 300 F.

Yearning for chocolate chip cookies, I selfishly swapped out a portion of the white chocolate for semisweet callets. Sunday had included equal quantities of chocolate and nuts by mass, roughly translating to a 126 g mix of Surfin (72 g) and Blancor (54 g) in my version.
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​To reduce total active time, the two trays of cookies were baked using Claire's method: baking on the upper third and lower third racks, then swapping midway. Unfortunately, the specimens did not bake evenly. The batch that commenced in the lower third of the oven were observed to spread more, leading to a flatter cookie with wispy edges along the circumference, but maintained a generally lighter appearance. Meanwhile, the batch that commenced in the upper third solidified rapidly, resulting in a uniform round shape, compactness (read: minimal spread), and a darker hue. I blame the inconsistencies on my finnicky oven, though both variations were still delicious. The paler specimens were visually inviting, showcasing specks of chocolate, whereas the darker mounds were decidedly crunchy and, in my opinion, nothing short of addictive.
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By the time lunchtime rolled around, cookie operations had concluded and we were ready to depart for Gyu-Kaku. Since our first visit in 2021, the establishment gradually worked its way onto our approved list of dining destinations. From post-Barbie late lunch, post-apple picking appetizer-munching without A/C, and post-Costco weeknight bites, the Japanese BBQ establishment has consistently impressed with its vast assortment of offerings, attentive and accommodating service, and ability to keep cooking odours at bay.
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​This visit was no exception. Though the seats and tables pose questionable cleanliness levels, often with food remnants lodged at table corners and condiment bottles bearing greasy exteriors, the grill items are usually enjoyable. We took to the Chef's Choice Course once more, for it was priced quite reasonably at $100, or $50 per person.
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​Starters included a Gyu-Kaku Salad, Miso Soup, Napa Kimchi, four pieces of Gyu-Sushi, and our go-to order of Beef Sukiyaki Bibimbap. These offerings were in sharp contrast to the rose-shaped Mother's Day exclusives, which had only Deep Fried Gyoza and Edamame in the lineup.
Similarly, options of Kalbi Short Rib and Pork Belly were much preferred over Pork Sausages and Umakara Yaki Beef, the evidently more economic alternatives.
View the full album HERE !
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Out & About #1002 | Successful Matcha Basque Cheesecake, Ube Butter Mochi, Meeko Meeko + J-Mart Preview

5/11/2024

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​Truthfully, I can't remember most of this week's happenings. All appeared to blur together in calamity and chaos. My non-office days had been consumed with chores and errands, while my office attendance occupied by friend- and coworker-accompanied happenings.
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​Prior to the start of the work week, I ventured out for two more Smile Cookies before the promotion period terminated. The location closest to me had constructed them with even paler icing features and an excess of baking powder, causing the cookies to be cakey rather than crunchy.
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Spring blossom sightings about the GTA were now more frequent than ever. Nearly every major residential street in the vicinity was home to pink, magenta, and white buds - to the point where their normalcy made me question the past weekend's decision to undertake a trip to Centennial Park.
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​This year's bloom had proved resilient against rainstorms, high winds, and temperatures flittering between the single- and double-digit marks.
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Capturing mid-day snacking moments had somehow escaped me, for the week's schedule was just too hectic. Meals of the week spanned: Rigatoni & Meatballs from Loblaws, Stir-Fried Pork with Garlic Hearts and Sweet Corn Kernels over Rice, leftover Minced Meat and Potatoes from last week, and a pairing of Espresso-topped Vita Guava Juice x Taiyaki from the freezer. I neither recalled the source nor its duration of freezing, but merely found the interior to be overly beany (read: dry and crumbly) and a tad salty as well.
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Creations of the week included:
1) Matcha Basque Cheesecake

The timing of a non-baking friend's striking success with basque cheesecake and my failed batch of Mini Chocolate Chip Muffins had me contemplating whether I ought opt for the toaster oven instead my standard conventional oven.
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Technically, the takeaway from my friend's success had been the use of an immersion blender to ensure a lump-free batter. To prevent an excess of air bubbles in the final product, she mentioned allowing the batter to rest slightly before baking.

However, my dilemma thus far hasn't been lumpiness, for steady softening of cream cheese, sifting of dry ingredients, thorough whisking, and, of course, temperature control, is often sufficient in preventing loss of uniformity.
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Past attempts had seen fully cooked centres with pale surfaces, with the last trial resulting in a runny centre and messy slices. Recently confirmed was the toaster oven's tendency to concentrate heat at the top and bottom rather than distributing evenly for uniform rise. For the purposes of basque cheesecake, this format would actually function better.
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Adhering to Sunday Baking's Green Tea Basque Cheesecake recipe - without a single modification! - I lined my 6" aluminum pan and baked the mixture at 400 F for about 20 minutes as directed. The cake came out jiggly but mostly set on the surface. In order to achieve a darker surface tint, I allowed the cake to continue baking for five minutes more.

At long last, I was rewarded with the basque cheesecake of my dreams: firm edges encasing a set but gooey middle layer.
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Out & About #1001 | Centennial Park Blossoms, Claw & Kitty + Bingz

5/4/2024

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​Having not been fully informed of the details of the proposed outing itinerary, my browsing partner arrived with a demeanour reflective of utmost irritation. Frankly, sporadic adventures have assumed my preference as of late, for there are simply too many last-minute adulting tasks that creep up without warning.
Nevertheless, the concerns were valid: The inability to tend to one's own schedule in the absence of information is admittedly frustrating.
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​My first stop was Centennial Park. Tips had circulated online of the presence of cherry blossom trees at the Etobicoke park, and I was been eager to catch a glimpse of the baby pink buds, should they still be intact after days upon days of rainfall and gusty conditions.
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We parked quite far from the pond, the landmark by which I had intended to commence the trek for flowering shrubs. The availability of more than one asphalt lot hadn't been considered, for my last visit had steered me closer towards Rathburn Road and the Conservatory.
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​Disembarking onto a gravel path, I immediately grimaced at the suggestion of climbing the hilly part of the park. While I normally wouldn't have opposed physical activity in any form, my exceptionally loose platform Vans were not suited towards unpaved pathways. Furthermore, the tongue had already begun to dig into the tops of my feet.

Instead, we continued along the main trail, largely unshaded and full of ponding patches. It wasn't until after rounding the corner that a series of blossoming trees would be spotted - none of which were cherry blossom, however.
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​My browsing partner was annoyed, but ultimately proved to be a good sport. I requested multiple photos along the way before various trees and blossoms. Against my better timing choice though, the sun had reached a point of direct glare, causing harsh shadows to fall on the objects directly underneath.
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Out & About #1000 | Tangzhong Pai Bao Again, May Flowers + The Cups Mississauga

5/3/2024

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When I first began to document my - decidedly random - thoughts on this space, I never thought I'd persevere until the quadruple digits. Yet here we are - the 1000th post in this series!

I'll commence the monumental moment by paying homage to the ever-persistent topic of interest: Food.
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Throughout the years, my preferences and dietary needs have evolved. From the introduction of craft beer in the early 2019s to the recent interest in sake, followed closely by the expansion into leavened doughs and layered cakes from strictly cookies, there have been countless records of personal growth and development. By no means would I declare my skills anywhere near perfect; life is an ongoing process by which we encounter hiccups and learn as a consequence.
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Snacks would span Chicago Mix Popron, a Matcha Espresso Latte, and wispy shards of Coconut Cookie Chips. Note that Hakutsuru's Junmai Sake and Reinhart's sugar-free Apple Cider were found somewhat disappointing.
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Meals of the week comprised of: Oven Roasted Japanese Sweet Potato, Tomato & Egg Scramble, Steamed Salted Pork with Ginger, Blanched Broccoli, Potato Chunks with Pork, and leftover Instant Pot Soup.
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​I would also try my hand at oven roasted spare ribs and kabochi. The pieces were blanched to remove impurities, then coated liberally in a mixture of red yeast rice sauce, salt, molasses, and splash of white vinegar. It was an amateur mistake to not hav etasted the red yeast rice sauce to start, for mindlessly believing the Internet's words that the condiment was strictly for pigmentation and bore no distinct profile resulted in a fatal mistake. Neither sugar nor potently acidic white vinegar would assist in combatting its saliva-summoning saltiness.
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Although nicely charred with once-delectable kabocha chunks, the spare ribs were ruined - edible, but impossible to salvage.
​Roasted kabocha seeds was another project that would stem from the creative process. The seeds at the centre of the root vegetable were flushed with water until separated from the mossy mass, then submerged in salted water for about six minutes. After draining, the seeds were mixed with a few gochukaru flakes, golden yellow sugar, salt, and oil whisked with 1 egg white.
Ultimately, the seasoning blend had yielded a pleasant sweet-spicy-savoury profile, but seeds were simply too rigid to digest with their casing intact.
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​Tangzhong Pai Bao (with egg)

The week would also see yet another (!) trial at Tangzhong Pai Bao. As foreshadowed, this time I'd be replicating the very much successful Whole Wheat Tangzhong Loaf by swapping whole wheat bread flour for all-purpose. The process was predicted to be nearly identical, but, in reality, was not.
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​Constructed in the morning was a 230 g portion of microwave tangzhong. After chilling, however, the amount eventually lessened to 217 g, likely a result of evaporated moisture.
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The dough was damp and impossibly fragile to work with. Consequently, I was coerced into slowly folding in 60 g of AP flour to ensure structural stability. (The ultimate hydration level hovered about 68%.) My stand mixer likely continued to knead for 20 minutes more before incorporating 68 g of softened unsalted butter.
Generally speaking, the dough was far too wet. Whilst angrily scraping down the sides of the bowl, I debating whether this turnout had been caused by AP flour instead of Whole Wheat, which usually retains more liquid within.
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As one does not easily surrender to bread, the dough was scraped into a greased Pyrex bowl for the first proof. Contrary to my usual proofing location, I preheated the toaster oven instead. Its smaller size promoted a toasty, warm environment, allowing the yeast to ferment nicely.
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​A total of 17 pieces could be formed: 5 of which would be arranged within a loaf pan and 12 of which would be formed into a 4 by 3 grid. It ought be noted that this shaping process was not devoid of frequent dustings of flour though, as the dough was simply too sticky to work with otherwise. Taking into consideration feedback from the last batch of pai bao, the mass of each roll was decreased from 114 g to 68 g for ease of consumption and food pairings.

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



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WHAT DOES "QUIRKY AESTHETICS" MEAN?

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



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

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