Over a month has passed since I last undertook a baking project - but who's counting right?

The decision to gradually re-introduce rhythm into my daily routine commenced with the idea of a Black Sesame Madeleine. However, as any diligent reader ought to predict, weekend spur-of-the-moment projects rarely entail one singular creation.

​Yield: One 6 in cake, three layers of approx. 1.5-2 cm thickness

Bake at 330 F for 30 mins.

Although Sunday notes in her recipe that genoise can be tricky for beginners, I never really found that to be the case. Practice makes perfect, of course, but one should be mindful of the following factors:

1) Clean bowls
Ensure that all bowls are clean and free of residue before commencing. When in doubt, blast the bowl with detergent and hot water and wipe dry.

2) Egg white contamination
Not all eggs will harness a perfectly intact yolk, so be careful when separating eggs. It is recommended to use a "separator bowl" to prevent ruining the entire batch if one yolk was broken. More often than not, I ignored this recommendation, for it increases the number of dishes.
Instead, I take to scraping out strands of broken yolk with egg shells and adding a pinch of cream of tartar (lemon juice or vinegar work as well) for insurance. This approach works adequately for sponge cakes, however I would likely start over if making meringue for an Italian or Swiss buttercream or macaron base; some recipes are stricter than others.

3) Meringue
Depending on the desired texture, the recipe may specify adding sugar to the egg white all at once or in stages (typically three additions). Adding all the sugar at once forms a softer meringue, and usually assumes the technique for soft cakes where the meringue isn't intended to provide structure and cracks are to be eliminated where possible - ie. Japanese Soufflé Cheesecake. The gradual addition of sugar intends to build structure. In this case, the the proteins slowly bind with the sugar crystals to form a glossy, airy component that can then be used to aerate cakes. My preferred approach is to to start beating the egg whites on high speed until frothy, add sugar in 3-4 additions and beat on medium speed, and finish the process at low speed to prevent overbeating. Once the surface is glossy and uniform, and a peak holds on the beater, the meringue is done.

B) Crème Diplomate

Traditionally, the Cipriani Cake utilizes a vanilla pastry cream for a cohesive appearance with the torched meringue exterior. Given that I had approached the recipe with the sheer aim of practicing genoise, I hadn't contemplated the cultural intentions too deeply. Without a moment's hesitation, I had altered the cream to be a faintly chocolatey one with the substitution of cocoa powder for AP flour.

Ingredients:

• 90 ml milk
•  ̶1̶/̶4̶ ̶v̶a̶n̶i̶l̶l̶a̶ ̶b̶e̶a̶n̶ ̶f̶o̶r̶ ̶i̶n̶f̶u̶s̶i̶o̶n̶ 5 g vanilla bean paste

Without much of a mental respite, I returned to my routine of errands, chores, and stress shortly after returning from vacation. While baking had momentarily taken a back seat, low-effort concoctions weren't uncommon.

​With each familiar - or not so familiar - encounter though, comparisons were made to recent experiences in Amsterdam, and revelations established. Things I had found to be incredibly accessible in my daily life, such as good quality matcha for Strawberry Matcha Lattes, CoCo's endless assortment of bubble tea, and the coziness of soft friends around each corner, were extended a newfound degree of appreciation.

Haru Shabu Shabu was the destination for a weekday Mother's Day lunch, for it was unheard of for me to be off on a random Thursday.

Operating out of a shared space once occupied by Dagu Rice Noodle and Morals Village Hotpot, Haru and Shinta took advantage of the existing booth configuration to deliver the latest dining trend.

Initially excited about the sauce bar, my heart immediately plummeted at seeing the grimy glass panels, wilted cilantro, and seemingly forgotten condiments. The scene was a far cry from Haidilao - not to mention, the panels were incredibly cumbersome to lift and reinstate.
I opted for a peach resin jelly to start, having been impressed with Haidilao's version. Unfortunately, the bowl's contents proved to comprise of nothing more than day-old, bland jelly with a whopping dose of sugar syrup.

I had advocated in favour of the Lunch Happy Hour menu, an AYCE format priced at $29.99 per person with broth included. This proposal was vetoed, however, on the basis that the All Day menu included items of interest. And so, I grudgingly settled on the $39.99 per person option, acknowledging that broth would be charged separately at a whopping $16.99. Lunch for two was already ringing in at $85 before the first bite of food arrived.

Limiting to ourselves to the non-Wagyu options, we opted for:

• U.S. Prime Beef
• Thin Cut Pork Belly
• Premium Beef Chuck
• Scallops
• Shrimp
• Snakehead Fish
• Fish Tofu
• Fukubukuro
• Quail Egg
• Lettuce
• Nappa Cabbage
• Spinach

​Snakehead Fish and Premium Beef Chuck emerged as the tastiest picks. Prime Beef and Scallop were average, veggies decently fresh, and Fish Tofu, Quail Egg, and Ikebukuro instilled disappointment. A drastic deviation from Haidilao's texturally superior and far less starchy offerings, I was admittedly disappointed at the turnout. Shrimp and Pork Belly went unsampled, though commentary also hovered about the average rating.

Mother Nature has been exceedingly unpredictable this season, and a combined wind/rainstorm was the last thing residents of the GTA could have expected. My commute towards North York was once twenty minutes (736), but conditions on the 401 have long evolved since the pandemic days. I had readied myself to depart approximately ten minutes earlier than the week prior, only to be faced with an unexpectedly high number of collisions on the highway. Had I not pre-paid for pilates class, I would have turned around the moment Google Maps recommended a detour via Burnhamthorpe.

Driving conditions were indeed treacherous, wholly warranting the cancellation of outdoor activities. A heavy downpour in conjunction with forceful winds resulted in minimal visibility. Despite departing earlier, I ultimately arrived fifteen minutes later than the previous week - and ten minutes late to the class!

Truth be told: I should have left earlier given the external conditions. Attempts to find parking at the rear of the studio were also in vain, for only two of six spaces had been allocated to studio customers and already occupied at the time of my tardy arrival. To make matters worse, the parking access was an impossibly narrow corridor measuring approximately 2.2 m wide (as per the latest aerial). Making a U-turn was out of the question, for even three-point turns constituted a tragic undertaking. Leaving the parking area was another mission in itself since it demanded a 90-degree egress path. This was, of course, assuming an absence of incoming traffic from Sheppard. In any case, I would earnestly advise against using the rear lot for safety reasons. 
The sole foolproof solution was looping back to the east side of Beecroft, surrendering the hefty $5.75 hourly rate, and scurrying to the third floor studio.
​
After hurriedly reloading my Green P account, using the bathroom, and stuffing my belongings into the cubbies with an audibly anxious slam, I quickly darted towards the group class area and laid down on of the Reformers. This time, process of elimination led me to an SPX Max reformer - not that it mattered, for the day's sequence did not include exercises that would pose variances in difficulty based on one's distance from the ground.

I had missed the warm-up by the time I arrived and, by this point, the instructor had moved onto a core warm-up. Using one red spring, we were guided through curl-ups, scissors, and double leg stretches with hands in the tension straps. Form reminders included "curling up and looking at your stomach" to ensure that the head and neck were maintained in the correct positions. Frankly, I surprised myself by successfully executing the sequence with one red spring, given my post-badminton exhaustion levels. A pulse finisher awaited us at the end of the double leg stretches, which caused a knowing smile to creep up along the edges of my mouth and groans to emerge from fellow class participants.

We then transitioned to a side-lying position with the head rested on a foam block on the head rest of the Carriage and the tension strap looped over the right foot. Press-backs and leg circles (in both directions, of course) served to engage the gluteus medius muscle. Continuing with the blue spring and the right foot in the strap, we transitioned to an all-fours position. Hands were placed outside of the shoulder rest as we performed a short series of bird dogs. Despite being familiar with the move, the tension-affixed variation was much harder than expected! The instructor reminded me "scoop the belly more" and also shifted my weight back slightly such that the hips were aligned with the knees.
I had observed this during my last visit as well: One of the downsides of Studio Le Ciel's group class area was the absence of mirrors for form checks. Having said that, the instructor was comprehensive in rectifying the form of all students in presence.

Some 8-10 reps of bird dog later, we were instructed to maintain the outstretched position for five seconds, preserving the lengthened arm at shoulder height and lifted leg at hip height. No number of repetitions of Well+Good's Back and Core Strengthening Workout could have prepared me for that moment. Obvious quivers were experienced for the first time in a long time.

Next up in the all-fours sequence were fire hydrants, again with one blue spring. One foot was kept in the tension strap, while the hands were placed on the shoulder rests. Given the hollow point between the shoulder rests, this alignment made for a challenging alternative to mat practice. Leg extensions with the lifted foot in turnout position followed; the sequence concluded with fire hydrant pulses, an exercise that saw many students jerk the knee as opposed to isolating the hip joint to keep the Carriage still.
The side-lying, all-fours, and fire hydrant sequence was then repeated on the other side.

A few Pigeon stretches were weaved into the class for relief. Then, we obtained the platform extender for plank work. The instructor introduced the series by demonstrating the high plank. We were advised that forearms could be used in the case of aching wrists, I adhered to hands firstly for ease and secondly for improved range for pikes. The plank variations undertaken included:

• all-fours with lifted knees to leg extensions into plank
• plank to pike
• plank hold (no more than 20 seconds)
• side plank crunches ("crunch side body more!")

The four other class participants struggled severely with side planks, likely eliminating a side plank hold to finish.

Upper body work involved switching back to one red spring - a shocking swap, to say in the least. Facing the Tower with knees positioned up against the shoulder rest, the tension straps were crossed to form an "X". We had the option of grasping the rope part of the pulley system or the padded handles, and sitting on one's ankles or in adopting an upright kneeling position. Originally, the instructor had offered us both kneeling options. When I opted to execute the moves in a high kneeling position, the instructor decided for the rest of the class to do the same, noting under her breath that it was a more challenging variation.
Once again, I had doubted my ability to execute the moves given my post-badminton soreness. Yet, I somehow still managed! Certain moves were modified accordingly by adding slack (using straps instead of rope) when the motion was too difficult to maintain at the specified range.

A Reformer version of "thread the needle", arm circles in both directions, and roll-downs assumed the cooldown. The end of class was met with the instructor distributing spray bottles for cleaning the Reformers and reinstating the foam blocks to an equipment trolley. It was during this process that I discovered the presence of Balanced Body reformers in addition to Merrithew's SPX Max and V2 MAX. The semi-private and private studios further housed Merrithew's Trapeze Table, Chair, and Ladder Barrel and Balanced Body's CoreAlign.
In spite of Studio Le Ciel's compact space, it was remarkable that each training area was clearly delineated with plenty of separation and efficient storage of equipment.

​Upon completion of my two Intro sessions, it was evident that I enjoyed the class, the instructor, and the studio facilities. Price aside, the parking situation is dreadful and the commute equally terrible.
Delving into the studio's website afterwards, I realized that each instructor's complete profile was readily accessible online, from education to linked PDFs of certification credentials! This approach was extremely transparent, to a shocking degree, and nearly made up for the owner's delayed response times to customer inquiries. All factors considered, my resolve remain undecided at this point in time.

Following my second (and last!) session at Studio Le Ciel, I had the option of heading directly into roaming nearby destinations participating in Doors Open. However, stopping first for lunch was the appropriate approach. I evaluated my options, along with the walking conditions, and decided on the nearby Chillax Eatery.

​Routing to the destination via Yonge was ill-advised, for a left turn followed by another immediate left was a surefire way of inciting confusion for unsuspecting drivers behind. I opted instead for a southbound left on Sheppard followed by weaving through residential streets. This eventually emerged as the better alternative, for Chillax's "parking lot" housed no more than six numbered spaces for patrons. The adjacent lot, beyond being in dire need of resurfacing, was maintained by a different property owner and marked with hefty payment rates. And so, I exited through an equally crumbly asphalt lane towards Glendora Avenue. Heading eastward, unsigned street parking was located some 150 m east.
Upon attempting to exit my vehicle, the door slammed in my face: the winds were utterly unforgiving. A second, more forceful attempt succeeded; my trusty umbrella accompanied me on the miserable hike back up Glendora. With gusts ruthlessly whipping in my face, I silently debated whether the venture was worth the effort at all. Alas, sustenance was needed.

The rear entry of Chillax led to wooden platform. Stairs heading down to the basement level were marked for restrooms, while stairs leading up connected to Chillax Mart on the ground floor. Located on the second floor after more stairs was the eatery, a dining space with staggeringly large booths (even for parties of one or two). The hostess role was replaced by a sign-in tablet.

At 12:21 PM, there was one party waiting to be seated. I enrolled in the virtual waitlist as the second guest, then made my way back downstairs to browse the Mart. The assortment was comparable to the beauty and gifts section at supermarkets: imported (overpriced) houseware and cosmetic items, Japanese Kit Kats and bottled beverages, branded collaboration items from Sanrio, Miffy, etc., and various pre-packaged goods. There was even a small section for (the now-defunct) Teddy House (Teddy Story?) items.

Being the impatient soul that I am, it didn't take much to steer away from a dine-in experience in favour of a swifter sustenance source: A few glances at the $7.99 Crabstick Sandwich and I was convinced of its ability to cater towards my primary goals of time and cost efficiency. "No need to tip!" I silently quipped.

Along with the sandwich, I took advantage of Daigyo's Grand Opening Celebration promo for two soft serves. Inclement weather conditions enabled me to fall within the first 100 customers category without even trying! The BOGO offer applied to identical items only: either two Matcha Lattes or two Soft Serves. Naturally, I sought out one each of the Matcha Soft Serve and White Peach Jasmine Soft Serve.
Note that, at the time of order placement, I had not been informed that the White Peach Jasmine was priced fifty cents higher than the Matcha. An unexpected $1.45 surcharge was incurred as well, though I was unsure whether the fee was associated with a request for water or for the paper takeout bag. In any case, the customer should be made aware of any charges not listed on the menu. The cashier had not relayed these details with the transparency and integrity that a business ought to possess!

On the first day of Victoria Day long weekend, I made my way towards North York for the second time this year. I had repeatedly checked the travel time before departing, and was admittedly frustrated when my original thirty minute-estimate surged by 1.5x. Unfortunately, not all vacationers had departed the GTA yet.
Shockingly unsafe conditions plagued the entire commute. From the typically calm 403 to commuter-filled 401, other drivers were recklessly switching lanes on very short notice, or none at all! The scene was particularly awful on the 401 nearing the 400 and 404, which respectively feature aggressive industrial movers and uneducated, once-in-a-blue-moon highway users on a regular day.

By the time I exited onto Yonge Street, I was not only frazzled but extremely riled up. "I am never leaving my house again on a long weekend!" was declared with fury. As I approached the location for my first scheduled activity, my fingers frantically navigated towards the Green P app as I drifted into the left turn lane at Yonge/Sheppard.

​At receiving an error on the app, I was taken back. Nearing the surface lot though, the reason soon dawned upon me: The Green P lot was closed for construction.

And so, I relinquished $7.20 for 75 mins of street parking and scurried towards the third floor, where Studio Le Ciel resided. The studio was still as sluggish as ever about checking messages and the online booking system was extremely finnicky with stringent cancellation and refund policies. I intended to make the most of my ̶g̶a̶s̶ consecutive trips to the northeast side of the GTA, thus booked a two-class pass at their Spring Sale promotion price of $40 plus tax. Class credits were set to expire after two weeks, so I made haste in securing a Saturday morning spot. It was learned that booking platform did not register package payments with booking eligibility until the following business day though, but I had already succeeded in troubleshooting my concern by the time the studio provided a response.

A cluster of shoes was present outside the studio, indicating the requirement of removing shoes before entering. Slippers were not provided for customer use, however, but staff were spotted donning chunky platform slides. After checking in with the receptionist, I was gestured towards the rear of the facility, past the semi-private and private training areas, for the bathroom and lockers. This space boasted two changing rooms, a coat rack with velvet-covered hangers (that attracted accumulation of hair and dust), and a single bathroom stall. Needless to say, I ran for the bathroom as the class was about to start imminently.
​Aside from the toilet seat, the facility was generally lacking in cleanliness: scuff marks and hair were present inside the toilet bowl, dust had collected on the surface of the sink and around the soap bottle, and there were plenty of dusty, yellow corners. Moreover, I had not laid eyes on a seemingly more ancient hand dryer in recent years.

Shoving my EATALY tote into one of the cubbies and turning the Canadiana-plush-charm-attached key, I ran towards the group class area by the window. Each group class consisted of a total of six participants, who could take their pick of Reformer (plus Tower) from 4 SPX Max and 2 V2 MAX machines. Being the last to join, my pick automatically defaulted to the V2 MAX against the side of the wall. This later emerged to be the best pick of the selection for it evaded harsh UV rays from the window that would prompt perspiration and skin damage and effectively encouraged core engagement for the cardio burst.
The instructor had just commenced a warm-up of hamstring and hip flexor stretches. Within seconds, I realized I had forgotten to change into grip socks, disappearing once more to initiate the change. Let it be known at least fifteen minutes of a buffer should be considered for a peaceful, punctual entry into class.

Following the dynamic stretches, the instructor demonstrated the next series of exercises. Commencing in a lunge position with one foot against the shoulder rest and the other foot planted on the floor, we were to gently lift the knee, extend the leg on the Carriage, and tuck the knee of the standing leg towards the chest. Lunge to knee tuck planks with a curved spine were executed for 10 reps, followed by lunge to straight leg raises with a flat back for 10 reps. These two exercises would then be alternated for a final 10 reps, consequently elevating one's heart rate. The quick series definitely challenged lat strength, but also caused slight discomfort to weak wrists.

Prior to commencing my downtown life once again, I was required to make one trip in advance for administrative procedures. Originally, I planned for Monday to take advantage of lower commuter volumes, however decided to make the most of the day and align the visit with other attractions of interest.

A breakfast of concentrated cold brew and a Pineapple BBQ Pork Bun from Akko later, I was on my way towards the GO station.

​The train was delayed, and having downed coffee about one hour ago, I quickly became desperate for a bathroom. Two gender-separated stalls reside within the transit building connecting the rail and bus platforms, however there was insufficient time to travel through the corridor and back.

​When I could wait no longer, I resorted to the in-train facilities. Much to my shock, the GO train bathroom was surprisingly clean! Not only was it spacious and stocked with water and soap, there was no grime nor graffiti in sight! The only element missing was a bag hook. The scene was relieving, and made the NS train bathroom an absolute abomination in comparison.

​UNIQLO was browsed briefly; the popular apparel retailer had taken over Decathlon's former space between the Bay Concourse and TTC terminal. 

The main task only assumed fifteen minutes, so I made the most of my One Fare transfer and headed to St. Patrick. It was 10 AM when my footsteps met the doors of the AGO. Unfortunately, the gallery was yet to open until 10:30 AM, and I was sternly scolded by security.

​In light of this unexpected turnout, my schedule was reconfigured to include a café stopover first. I had bookmarked Cafe La_On for visiting after the gallery, but its 10 AM opening time enabled the ideal itinerary swap.

​Basque Cheesecake and Ball Tiramisu appeared to constitute their signature offerings. Neat little squares of Terrine were also observed in the display case. My final decision lay with an Earl Grey Tigre though, for the oval-shaped pastry has recently been making appearances in cafés throughout the city.