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Out & About #1097 | Hi-Five Again + LUNA Bakery Bingsoo

6/29/2025

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When I announced that I'd be watching Hi-Five again, I wasn't kidding. Though, it should be obvious by now that anything GOT7-related is taken very, very seriously.

Commuting into North York took about 45 minutes - quicker than rush hour but nevertheless lengthier than a weekend morning visit ought to be. In fear of delays, I resorted to purchasing tickets online. The act was easier said than done, for navigating a webpage and entering credit card information isn't exactly easy once on the highway. Alas, 401 conditions enable such acts of distracted driving.
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The second time around, the movie felt a tad shorter. Some scenes became less impactful this time, but the ending became clearer. Suffice to say, a handful of details were discovered during the second viewing.

Although the auditorium filled with a greater number of viewers, it was evident that none were ahgases. The appearance of Jinyoung did not incite the shared gasps heard on opening night; those in presence were primarily there for the sake of entertainment, rather than appreciation for Jinyoung's superb acting and exceptionally toned physique.
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When the movie concluded just before the 3 PM mark, I was starving. After a stopover at Dollarama, I led the way up Yonge Street in search of sustenance.
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Majority of the established on the west side of Yonge leading towards Churchill Ave were now vacant. We trekked a bit further and discovered Pine House. My ultimate decision would lay with Egg Club, however.
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​The outpost was impossibly small, operating strictly as a takeout establishment. I obtained my BLT was ready in about five minutes, then meandered towards a POPS in search of shade. Undertaking the brisk stroll from Empress Walk had already resulted in perspiration. To prevent further discomfort, I turned away from the picnic tables positioned along the east side of Yonge Street. A handful of girls with Korean corn dogs in their hands did the same.
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I sank my teeth into the BLT, positively ravenous. The creation was found to be no more than a thick slice of porous brioche fitted with slimy tomatoes, wilted romaine, and an excess of ketchup-mayo. While the signature omelette centrepiece was fluffy and gratifying, the sandwich's other constituents were mediocre at best. Heavily saturated with sauce, the bacon and tomato slid between the toasted bread casing, making for difficult consumption. Especially warranting contempt was the brioche, which lacked the structural integrity necessary to keep the creation intact. All surfaces had been buttered and toasted, yet the slices themselves were barren of complexity. By the time its contents had been depleted, I was more than willing to dispose of the leftovers.
What a disappointment.
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LUNA Bakery was identified as a stop on our way back. The Salted Butter Roll would be a mandatory purchase.

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Out & About #1096 | Heat Wave, McDonald's Menu Heist + Square One Happenings

6/27/2025

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My heat tolerance has plummeted sharply in the recent few years. Where I'd normally brave the humidity, these days I tend to burn or suffer recurring rashes and general discomfort.
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​Because the desire to incorporate movement into my daily routine does not wither though, dreadfully sticky days are compensated by remaining indoors, blasting the A/C, and enclosing a firm grip on whatever handheld ventilation device my hands are capable of reaching. With time, these inclinations have led to general dehydration of the skin, face, and body. Most obvious symptoms are dryness in my hands, a parched throat, and awaking to nosebleeds from a fan blowing in my direction all night.

​Truthfully, there is no winning against 40-degree days plus humidity.
Monday's teasing of the McDonald's Menu Heist was successful in summoning me from the inside of my cool, comfortable house into the treacherous steamy outdoors. After completion of errands, I joined the Drive-Thru lineup for about thirteen minutes to pick up my order.
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At first, I had been presented with the wrong order. Neither I nor the attendant realized this error, until I was handed a tall soft drink - an item that hadn't assumed a part of my order. The standard paper bag and Sundae packaging were otherwise too similar to be differentiated.
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​The five-piece set of McPizza Bites rang in at an atrocious $4.49 plus tax. Criminally small with a pasty exterior and synthetic, commercial pizza filling, I grimaced at the specimen. Simply purchasing a box of frozen pizza pockets would have been the better decision.
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​On the other hand, the $8.19 Teriyaki Chicken Sandwich thoroughly exceeded expectations! For starters, the chicken patty was substantial and thicker than the bun. Garlicy mayo and sweet Teriyaki sauce was an innovative sauce pairing, albeit not for those averse to the sweet x savoury combo. The natural omission of onions was regarded with fondness; one could also add crunchy, shredded lettuce at no charge if desired - and so I did. The bun was plush and, thankfully, devoid of the nasty oil spread in which Chick-fil-A prides themselves.

All factors considered, the concoction was tasty yet did not justify the steep price tag.
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Out & About #1095 | A Series of Strawberry Creations

6/22/2025

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Half of the 6L basket acquired from Downey's was mine. As we all know, freshly picked farm produce requires immediate handling and utilization. Berries are already ripe when picked and thus imposes a shelf life that rapidly plummets from the very minute one departs the farm.
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The quality of my haul was assessed later that evening, revealing seed-speckled bulbs that were juicy, yet not overly sweet nor fragrant. They fit snugly in the palm of my hand, exuding a textbook-like visual with uniformity in redness and soft, leafy crown - or "calyx", to be specific in terminology. The "receptacle" was fleshy but fragile, unable to withstand external pressure; at this stage, the strawberries were ideal for eating out of hand, but required strategic treatment for incorporation into baking projects. At room temperature, they could be maintained for up to three days, and up to six days when transferred to the fridge. Neither case would be satisfactory for decorating the top of a whipped cream cake though, due to inadequate rigidity.
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Anatomy of Strawberry | Source: ResearchGate - Comprehensive Reviews in Food Science and Food Safety, 2024
Regardless, I was pleased overall, since discard was minimal (no white parts near the stem!) and the strawberries weren't criminally tiny, watery, and bland like Andrew's Scenic Acres (908). Downey's was a solid runner-up to Whittamore's, which unfortunately closed permanently a few years ago.

Determining Value

A 6L basket had set us back $48. Assuming that I had halved the quantity perfectly, this equated an effective take-home amount of 3L for $24, or 1 L for $8. Out of curiosity, I decided to weigh my portion of the haul to compare against grocery store prices:

3L ~= 1926 g (stem on, unwashed)
1926 g / $24 = $0.012/g OR 80 g/$
​
  • Loblaws Price: $5.00/454 g = $0.011/g
  • Food Basics Price: $5.98/454 g = $0.013/g
  • Walmart Price: $1.94/454 g = $0.004/g
Note: Grocery store prices are generated in June 2025, with possible variance in terms of strawberry origin and brand (Driscoll's, FOXY, or other).
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​My conclusions about strawberry picking can be found below:
​Pros:
  • Allows one to acquire large quantities of strawberries at once (ie. not limited to purchasing in pre-determined packages)
  • Supports local farms and agriculture industry
  • Constitutes both a fun, outdoor activity and learning experience
  • Includes admission cost (usually)
  • Less waste/discard due to entire bulb/receptable being uniform (ie. no white part)
Cons:
  • Lengthier time investment to acquire ingredients
  • Not cheaper than purchasing directly from a grocery store
  • Shorter shelf life, thus requires immediate treatment
  • Fruit not suitable for all uses

Creations resulting from the trip included:

1) Strawberry Jam

At long last, I have updated my tried-and-true recipe to include metric measurements! Due to the tragic demise of my bread maker, I've been taking to crafting the concoction on the stovetop as of late. With this in mind, it is likely that I'll revise to include a V3 edition, compiled manually.
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Ingredients:
  • 2 cups / 516 g fresh strawberries, hulled
  • 1 cup / 180 g granulated sugar
  • 1/3 cup lemon juice
  • 1.5 tbsp / 15 g gelatin

It should also be noted that the bread maker recipes use frozen strawberries, therefore does not allow for a 1:1 swap by mass, since more water = more weight.
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​Directions
  1. Add strawberries, sugar, and lemon juice to a medium saucepot. Bring to a boil and simmer until all sugar dissolves and strawberries are softened.
  2. Add gelatin to cold water, then gently heat in a microwave for 10 seconds or less. Once fully dissolved, add into saucepot and stir until slightly thickened. There should be minimal liquid at the bottom of the saucepot at this point.
  3. Transfer to an airtight jar and cool for at least 8 hours, or ideally overnight.
  4. Serve and enjoy!
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 2) Tanghulu (Failed)

The abundance of strawberries and their uniformity prompted me to undertake a tanghulu project out of curiosity. Having tried the skewers in Myeongdong, my aim was to prepare a version that did not possess an extra-thick sugar coating capable of piercing the insides of one's mouth upon puncture.
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Due to its popularity as a fad food, videos surrounding the street snack are prevalent, but proper recipes are next to none. After skimming the results, I determined the formula to be a 2:1 ratio of sugar to water. The components would be dissolved in a saucepot (no stirring!) and ready for use after reaching 300 F.
​
"Tempering" sugar is nothing new to me, for the technique has been used in Dalgona and Swiss/Italian meringues. Of course, there is a learning curve required to determine indicators of readiness. I was prepared to fail, but reality often presents itself in unexpected ways.
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​Although my sugar syrup had been prepared properly, my skewers of strawberries were ultimately too soft for the job. They refused to rotate when dunked into the sugar syrup, eventually dislodging from the wooden apparatus altogether, scorching in the syrup, and interfering with the overall water-to-sugar ratio.
The result was a vibrant red hard candy, as well as the unexpected formation of basi (拔絲), fine strands of sugar popularized by Culinary Class Wars. ​

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Out & About #1094 | Strawberry Picking at Downey's Farm

6/21/2025

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Having been unsuccessful at raspberry picking last year, I was determined to succeed. In order to guarantee achievement of the goal, it was imperative that my browsing partner be omitted from the plans, as deviation and schedule delays would be inevitable otherwise.

My former coworker responded positively to my proposal, and soon we set the June date. Thunderstorms had been predicted early in the week, but eventually shifted to yield only a few afternoon drizzles.
As a consequence, we were able to depart around 11 AM instead of the original plan of 10 AM. Admittedly, both of us were running late anyway.

We resolved to carpool, meeting at my humble abode before heading out. The first stop was Indigo, for it featured bathrooms and an opportunity to check out the newly launched, in-store exclusive Jellycat.
I did not see the maple leaf plushie in the store, thus took my inquiries to the cashier. Apparently, the collectible had been extremely sought after, conjuring a lineup of lawn chairs well before the store opened. Stock was then supposedly depleted within the subsequent thirty minutes - a truly shocking revelation for me.
The plushie sold for just $40 before tax though, which was quite affordable for the renowned toy enterprise.
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We then set our for Downey's Strawberry and Apple Farm around 11:30 AM. The fields were located across from Downey's Farm Market, allowing for delineation between the retail component of the business and children's play areas
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There were a decent number of visitors on site, though locating parking was not an issue.
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A series of fare gates were situated between the sod-gravel lot and picking fields. Queuing in the shorter lineup, we reviewed our basket options:
  • 2L for $16
  • 4L for $32
  • 6L for $48

The unit rate was consistent across the three options, though the farm imposed a minimum purchase of 1L per person. That said, the basket prices included admission fees - unlike the audacious Albion Orchards!
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Both of us were seeking a sizable amount for baking (me, of course) and sharing with members of the household, thus the 8L option was chosen.
"We'd like to split the 8L between the two of us." I relayed to the girl inside the wooden booth.
She acknowledged my request gladly and swiftly split the bill on the machine. I hadn't expected card payments to be accepted, nor that bills could be split in such a manner. The cash that had been withdrawn for the event would remain unused.
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Entry into the strawberry fields was provided via a tractor. Several tractors traversed between the entry point and strawberry fields, keeping wait times at a minimum.
We hopped on the next tractor to arrive, received a safety briefing from a member of staff ("Please do not stand up while the tractor is in operation!"), and were then on our way.
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​For any outdoor activity, I am often dressed to prioritize comfort and mobility. As such, it is always remarkable to witness those that embark on outdoor adventures in long, flowy dresses and strappy sandals that do not provide protection from the elements. Sunscreen and bug spray, gloves, hat, waterproof clothing, and closed-toed waterproof footwear were all critical elements in my books.
​The sole item I wish to have brought along was a mask, for movement of the tractor gave rise to tremendous dust clouds, all of which would be inhaled by its riders.
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The strawberry fields were located past the rows upon rows of unripe apple trees. Adopting the format of stout bushes, picking involved squatting and careful navigation between the bushes. In observing red splotches on the underlying patches of hay, it was apparent that some fruit had already been subject to accidental damage.
I did appreciate the cautionary warnings of mothers nearby though: A group with four young children were instructed to tread carefully as opposed to rampaging through the aisles. "Only step on the dry parts! Don't hurt the strawberries!! Don't hurt them!!"
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Out & About #1093 | Earl Grey Ganache Chocolate, Hi-Five + Konjiki Ramen

6/20/2025

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Continuing with the success of the Matcha Ganache Truffle, the subsequent undertaking was an Earl Grey Ganache Chocolate Bar. The idea had stemmed from:
  • An availability of Twinings' Earl Grey Tea from the pantry
  • The depletion of T&T frozen BBQ Pork Buns from the freezer, and consequential availability of the plastic container
  • A desire to further my chocolate tempering journey
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Earl Grey Ganache
​

​The ganache base was practically identical to the formula posted in Sunday Baking's Strawberry and Lime Bonbons. Ingredient amounts were doubled to account for the larger mould sizes, while lime juice was omitted and lime zest replaced with four Earl Grey tea bags for infusion into the heavy cream.
​Ingredients:
  • 220 g white chocolate couverture
  • 120 g heavy cream
  • 10 g Earl grey loose leaf tea
  • 20 g unsalted butter, cubed
​
Yield: 319 g ganache, or ~160 g per chocolate bar

​Directions
  1. Add tea leaves to heavy cream and gently warm to encourage infusion. The cream should gradually adopt a milk tea-like hue without forming a film on its surface. Strain the mixture and keep warm.
  2. Melt white chocolate and fold in Earl grey-infused cream.
  3. Add in unsalted butter and mix well.
  4. Transfer to piping bag if desired. Set aside while preparing chocolate.
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Surfin would assume the casing of the chocolate bar. The first trial did not set to yield a matte finish, causing me to scrape the portion back into the bowl and temper once more. For my Lindt couverture, it was easier to use the seeding method as opposed to merely bringing the temperature up to 31 C and halting addition of heat. As with previous trials, the difference in consistency was an indicator of nearing the proper temperature.
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I adhered to the same steps as the Matcha Ganache Truffle, waiting patiently for two days to pass. No effort whatsoever was required to remove the chocolate from the moulds. That said, I do not believe I had succeed in tempering perfectly, for the surface exhibited subtle streaks of non-uniformity, was not shiny, and retained a trail of fingerprints when touched. It snapped readily and remained intact at room temperature, leading me to believe that I had accurately executed most of the steps and was maybe off by half a degree or so.

​Excess chocolate was transferred to a small bowl for later use, and tempered again to form a chocolate shell for ice cream. Who needs the drippy, melty mess of La Diperie, am I right??
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Out & About #1092 | Jay B - TAPE: RELOAD in Toronto

6/15/2025

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These days, I've found myself being less and less inclined to leave the house. If not for errands and mandatory office days, departing from my comfortable, air-conditioned - not to mention, expensive - abode emerges as being utterly unappealing. For starters, it requires an investment of time, especially when joined by the presence of others - for everyone moves ever so slowly. Secondly, any period away equates to a loss of functional time for chores and readying oneself, both physically and mentally, for the incoming stresses of work.

This mindset has, unfortunately, extended to attendance at concerts as well, for all-day activities that were once sources of enjoyment have now amounted to additional stressors: physical weariness prompting vacation requests, rescheduling of chores and duties, meal and logistics planning to curb expenses, and more.
Despite being acquainted with ticketing, navigating the venue and organizer tendencies never gets easier.
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​Digital tickets for Jay B's TAPE: RELOAD tour in Toronto were not circulated until one week before the show. Meanwhile, the schedule was distributed 2 days prior and final reminder the day before. The VVVIP agenda was utterly beyond my expectations, with badge distribution commencing at the ungodly hour of 2 PM and the final Q&A event at 11 PM. To make matters worse, neither food nor beverage was permitted on site. Being held on Exhibition Places grounds on a Sunday before CNE meant majority of the buildings were closed, making public bathrooms were impossible to find.
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With my priority being adhering to budget, the undertaking would involve parking in Liberty Village then taking BikeShare towards Queen Elizabeth Theatre.
In the early afternoon hours, many of the stations had been vacated. It hadn't helped my case that weather was glorious either. I ventured a bit further to find a series of Classic bikes, proceeding to adjust the seat while a couple hastily shoved their bikes into the dock. The incessant beeping somehow hadn't prompted them to remove the bike and try again, but continuously shove without altering the approach. Both quickly ran out of patience and departed, leaving the dock beeping loudly. This was a prime example of why public infrastructure in North America is so poorly maintained and dirty compared to the likes of Korea: No one cares to be disciplined and respectful of shared facilities.
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​I hopped onto my bike and began pedalling away. The feeling was familiar, despite my seasonal absence. I traversed along Lynn Williams, connected to East Liberty Street, then turned south onto Strachan. The immediate ascent caught me off guard. An e-bike user swerved around me, allowing me to continue my struggle, undisturbed.

The plan was to turn west onto Manitoba and dock near the Exhibition streetcar loop. Besides the lack of signage within the internal road network of Exhibition Place grounds, the sole empty dock was out of service. I was running short on time by this point and quickly hopped back on to locate the nearest station.
One wrong turn and I somehow looped around the venue. There was still no docking station in sight. In the end, the closest station involved crossing Lake Shore Blvd.
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While I had reckoned that it wouldn't be too treacherous to walk back, it only dawned on me after docking that the pedestrian crossing had been removed due to Ontario Place construction. Pedestrians and cyclists were forced to continue along the south side of Lake Shore until the next signalized intersection at New Brunswick Street. Let it be known that I was positively perspiring by this point and very, very uncomfortable.

​The Thai ahgase had messaged me countless times and even called me during this period, providing a sense of urgency but no help otherwise. I had informed her that my arrival would be delayed. It was unfortunate that VVVIP badge pick-up relied on ID checks, though there was little I could do with navigation technical difficulties.


Trekking back also became more arduous with each step. The blazing sun, in conjunction with a dire need for the bathroom, made for maximum discomfort. Access to Enercare Centre was restricted due to a Valorant event; meanwhile, pre-CNE Sundays meant that adjacent buildings were also closed to the public.
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I resolved to grudgingly make my way towards Queen Elizabeth Theatre. In chancing by a free art gallery, I was saved. The facilities of the Withrow Common Gallery were clean and spacious, and  most importantly, did not require access permissions.
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In spite the Thai ahgase's frequent check-ins, VVVIP entry had been delayed - which was to be expected. Disorganization was a commonality of practically all North American concerts.
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But the most shocking information was the removal of coat check due to the summer season. With my backpack and bike helmet in tow, this was tragic news, and totally inconsistent with the FAQ section posted on the venue website. My meticulous planning have been overruled by a simple "We don't have one." that seemingly did not require any apology to concertgoers that had bothered to familiarize themselves with the available information.

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Out & About #1091 | Matcha Ganache Truffle, LAC Training Day + Halal Food Festival

6/14/2025

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It wouldn't even be a lie to say that the mere thought of returning to the office on Monday caused anxiety. Besides being subject to work-related nightmares, in which I was evidently uncomfortable, uneasy slumber and heart palpitations were leading up to the start of the work week weren't uncommon either.

The transition from a supportive, nurturing team to a frustration- and anxiety-inducing team and department was a drastic one that caused a sharp decline in physical, mental, and emotional wellbeing. In spite of the substantially shorter commute and a handful of kind souls in the vicinity, I now dreaded going to work. The duties themselves appeared to lack real-life purpose, while those that worked in the group appeared disconnected with reality, utterly unaware of one's surroundings and unmotivated to make correlations to real-world impacts and implications.
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My weekends provided brief durations of respite, however they were predominantly spent at home catching up on chores and the like. Discovering a tasty variation of coconut water and indulging in PB&B Toast with Vegemite Caramel in the absence of my browsing partner made constituted the attainable small wins amidst a sea of despair.
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​Against the wishes of my family doctor, alcoholic beverages emerged on the regular, if not daily, for there are few things able to  ̶n̶u̶m̶b̶ appease the mind to the same efficacy. I devoured the last of my Läderach haul in parallel, then set out to forage for more snacks. Consistent with the preferences of the Korean palate, the second-last pack of HBAF almonds was an obnoxiously sweet Garlic Bread Almond with mini croutons coated in granulated sugar.
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​Evenings before regrettably mandatory office days were spent rushing laundry and readying my roster of morning and mid-day rations.
Matcha Ganache Truffles

Similar to my agonizing, soul-less days in consulting, I took to the world of YouTube to purge daily sufferings with joyous sights of GOT7, baking, and music/dance performances. Sunday Baking's latest live stream and recipe release served as gentle encouragement to continue furthering my passion for baking.
The Strawberry and Lime Bonbon had been teased in her live stream segment, making me more keen than ever to review the crafting procedure. It is worth noting that, while I'm not the fondest of tempering, the concept has always impressed me.
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​After painstakingly long periods of trial and repetitive failures, I had practically thrown in the towel. For the longest time, I was hesitant towards trying tempering again. But Sunday's tempering tutorial gave me the confidence to try again.

​I saw initial success, but results weren't consistent. But with each subsequent attempt, I began to collect observations. Gradually, I began to recognize the change in fluidity when the chocolate reached the correct temperature. Predicting the amount of seeding chocolate and heat exposure required became easier, and the tempering process was made swifter.
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And so, inspired by the Bonbon video, I decided to attempt my own. Having neither strawberry nor lime on hand though, I worked to replicate the O-Sulloc Jeju Green Tea Chocolate Bar combination instead: an outer casing of semisweet chocolate with a matcha interior.

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Out & About #1090 | Mugwort White Chocolate Cookies, AGM Again + Ma Lai Goh (Round 2)

6/5/2025

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There's no one that convince me that the Mugwort x White Chocolate combination isn't meant to me. Having experienced tempering hiccups in my last attempt at the pairing, I decided to undergo a second experiment.
Mugwort White Chocolate Chip Cookies
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Sunday Baking's Levain cookie base has resulted in the best result thus far, so I adhered to the formula as a guideline for adaptation.

The modified ingredient list is as follows:
  • 120 g unsalted butter
  • 60 g brown sugar
  • 50 g granulated sugar
  • 1 egg
  •  ̶1̶5̶0̶ ̶g̶ ̶A̶P̶ ̶f̶l̶o̶u̶r̶ → 125 g AP flour + 25 g mugwort
  • 5 g cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • vanilla extract
  •  ̶1̶2̶0̶ → 150 g chopped white chocolate, plus more to top

Yield: 18 cookies, using 1.5 tbsp cookie scoop
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At first glance, I noted three glaring issues:
  1. Proportion: The white chocolate had been chopped too fine, actively infusing into the dough as the cookie baked. Larger chunks (greater than 1 cm) would contribute gustatory interest in terms of texture and flavour without compromising overall harmony. It had been a good decision to include the whole couverture piece on top.
  2. Flour: There wasn't enough flour, causing the bottoms of the cookies to ooze grease within the first three hours of being removed from the oven. Mugwort did not offer the same stabilizing power as flour, thus a 1:1 swap is not recommended. The cookies emerged thinner and flatter than boasting the signature Levain height and substantiality. I also reckon that I could add a hint more baking powder, or let the dough rest briefly to control spread and improve rise.
  3. Temperature: The oven temperature was either too low, causing the cookies to spread more readily, or too hot, causing the chocolate centre to crack before the rest of the dough baked through. Admittedly, this concern is unrelated to the procedure itself and lies with the fault of my finnicky oven (that is due for replacement at any time now).
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​Once the cookies had cooled though, they were extremely enjoyable. The greasiness on the undersides had dissipated, leaving behind a delectable morsel that quenched one's appetite for cookies.
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I had been absolutely correct about the mugwort-white chocolate pairing, as the sweetness of the white chocolate offset the intense earthiness of mugwort, while retaining its complex, slightly bitter properties. Those appreciative of matcha could likely take a liking to mugwort as well. That said, for the purposes of serving the masses, I was fully aware that mugwort is an uncommon ingredient and a wholly acquired taste.
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​With the member of upper management out of office for one week (Why couldn't it be longer??), I found myself finally being able to breathe - not knowing I had been holding my breath this whole time. Besides being able to use the bathroom freely, being freed of traumatic call sounds, and being able to gain a sense of peace for critical thinking, I could also resume my regular work-from-home activities, such as crafting iced beverages as afternoon pick-me-ups. Oolong tea and lemonade may not have been the best combo though.
Albeit a condensed period of relief, my sanity desperately needed it.

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    Who Am I?

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