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Out & About #734 | Sum Pilates Session #6 Recap

7/31/2021

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​Congestion on the 401 hasn't stopped a day since the province's entry into Step 3. And allow me to clarify: I wholly encourage and support economic recovery and a gradual return to normal life, however rarely can one bring oneself to declare affection for grueling travel times.
I tend to drive less during the week, and shorter distances at that, leaving weekends as my only period of escape. In preparation for this week's session at Sum, I took to Google Maps. The route was far darker red than I would have liked, leading to an early departure and avoidance of the 401 as much as possible.
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The alternate route took me to Hwy 7, where I would traverse nearly 15 km before two ladies would pull up next to me and honk for my attention. I peered over at the duo, both unmasked and one with hands occupied by a McFlurry. "You got a flat tire!" the driver called out to me. "The back one."
I cast a quick glance towards the back, but proceeded to my destination without stopping. At the nearby Starbucks, I was able to confirm the status of the tire, which was, indeed, as severe as the ladies had implied. Tire treatment was temporarily put on hold, as it was nearing my appointment time.
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We commenced on the Reformer instead of the Cadillac, with the box attachment positioned on top of the Carriage. Warmup duration was brief in the form of breathing and awakening of the upper back. I was then eased into a variety of core-building activities. Keywords such as "tabletop" and "imprint" were instantly translated to engaging certain muscles, while descriptive instructions assisted when imagery was vague: "straight back, as if you're growing taller".
The most notable progression was conducting a rollup without the tension "pull-through" bar. The range of motion was now far greater, indicative of greater control required. Legs were bent over the box rather than kept straight in the starting position on the Cadillac. The arms remained outstretched in front of the body, palms placed at either end of the fitness hoop. I would then slowly lean back towards my tipping point, first by tilting the pelvis, then stacking the spine.
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​Another variation of core engagement was the straight-leg roll-up. The first version involved threading one foot through the fitness hoop in tabletop position and securing the other foot underneath a support strap. I would then roll back slowly while straightening the leg. Instead of halting at the tipping point though, I was instructed to continue bending back, relaxing the head and shoulders at the other end of the Reformer box. Curling back to the starting position on the basis of pure core strength was a challenging task, but it offered a grand sense of accomplishment and fabulous stretch to the hamstring and spine.
A second version eliminated the hoop and involved three introductory rounds of bending and straightening the lifted leg. Both hands would start grasping the ankle lightly, then travel down the leg to the thigh while rolling down. The process would reset once the head and shoulders were relaxed, then summon core strength ("bringing the ribs together") to return to the seated position. This exercise was one of my favourites from the session, given its attention to flexibility, mobility, and stability.
​The next series of exercises involved lying on the side. The upper leg would be lifted at hip height, lower leg bent and slightly forward, upper arm outstretched at a right angle, and lower arm bent to support the head. Tension band in hand, the aim was to bring the upper arm as close as possible while striving to maintain stillness in the trunk. With pains emerging from the previous day's Pump It Up! and bowling activities, tremours only prevailed with additional reps.

Navigating to the Cadillac, I was guided through a series of tension bar-assisted squats. Beyond engaging the thighs and upper body, the core would also be engaged when returning to standing position. Next up were squatting torso twists: The tension bar was pushed down while descending into a ninety-degree formation with the knees. Both hands would then shift towards one end of the bar, where one arm would be lifted to lead rotation to the back. The same would be repeated on the other arm. Likely the most challenging portion of this move was not the rotation, but the force required to keep the tension bar in place.
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​Hip squats and a tension bar-imposed leg lift were then discussed. Due to general weakness in the upper body, I was unable to hold the tension bar stationary. Consequently, we maneuvered back to the Reformer, where I would execute wide straight leg raises for the core and side/lower glute muscles. More core work, in the form of tension band-attached knee-ins were attempted with tremendous effort. I was quick to admit difficulty in the move, but rapidly followed up with a desire to build and succeed.
I did not use the Barrel on this occasion, however a handful of kneeling side bends were included in the routine. 

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Out & About #733 | Miga + The Rec Room

7/30/2021

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Civic Holiday long weekend commenced at around 1 PM on Friday. Efficiency had led to an early end for all work activities on my part (though the same could not be declared for a project colleague who struggled with synthetization of meeting discussions).

I proposed for lunch at Miga, intending to splurge on a well-deserved meal of meat. Since our midsummer visit last year, the restaurant has expanded its patio area to introduce artificial flowers and potted plants, a translucent overhead covering, and picnic tables equipped with grills. By the entrance was a floral arrangement with "Miga" in white, sans-Serif font. The restaurant name was also clearly visible from both ends of the patio area - this time formed by faux fuchsia petals. Potted plants prompted a tropical vibe that was mirrored even beyond the patio, adorning the ceiling of the indoor dining hall.
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​We were accommodated immediately at our time of arrival. Seating options varied between smaller tables shielded by patio umbrellas or slightly larger tables with overlapping clear panels for UV protection and diffused illumination. Our preference lay with the larger tables in the main seating area. The hostess informed of the malfunctioning grill of our choice; without much desire to labout for sustenance, we proceeded without apprehension.
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Our requests consisted of LA Kalbi, an item of long-time longing, and Braised Short Rib. With initial inquiries regarding two kalbi-based dishes, we summoned a member of the service staff, first by ringing the bell and later by waving given its defective status. We were informed that one of the dishes would be served in a stone pot with rice, while the other comprised purely of strips of meat. The Premium LA Kalbi was offered in strips of either two or three, priced at $26.95 and $39.95 respectively. More economic was the dolsot edition, associated with a cost of $21.95.
"How many strips does this one have?" I pointed to the stone pot selection.
"Two." The bespectacled young server responded, "I believe it is two, as seen from my peripheral."
"Okay." I stifled a chuckle at his choice of vocabulary. "We'll go with this one!"

A short while after order placement, a trio of banchan arrived, along with sweet potatoes in oligotang. The amount was admittedly scanty, so we picked at it slowly in anticipation of the entrées.
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​The LA Kalbi arrived sizzling and scorching hot, encompassed by the alluring scent of caramelization. It attracted the eyes of our neighbours, who peeked over briefly before diving back into clamourous conversation. After securing a few quick snapshots, we proceeded to uproot the rice grains underneath, tossing evenly with the sauce before compacting against the hot stone bowl. In roughly twenty minutes, the undersides would crisp up fantastically while absorbing the exquisite essence of kalbi.
True to the server's words, roughly two strips of marinated short rib rested atop the white grains. They had been cut into individual portions of ease of consumption before plating. Each section was tender and flavourful, boasting uniform marbling of flesh and fat.
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Out & About #732 | Kyoto Gyukatsu + Downtown Shenanigans

7/25/2021

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It is not uncustomary of me to establish relationships (or acquaintance-ships) in atypical places of gathering. Frequent are friendships formed in GA crowds, less often while awaiting the arrival of K-Pop idols, and rarest of all on the morning commute by GO Train.

One of this space's untold stories, an unexpected bond was formed under the alignment of fated conditions.  I like to say that it was BamBam who brought us together, for the conversation would have never commenced without his existence.
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"My friends can't believe we've only met once!" But we were about to change that.
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Scheduled approximately two weeks in advance, I made the drive downtown, pulling up at the rear of HOEM on Jarvis, where we would be stationed for the day. A tour was provided of the lobby and general use areas. Leaving the greatest impression were the security gates, which required no more than the swipe of a hand for access, and communal laundry room, which seemed to materialize straight from a university webdrama.
​Which was not far from the truth, as the complex offered accommodations for students on Ryerson grounds and beyond.
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After settling in, we strode over to Kyoto Gyukatsu for a late lunch. The remainder of the afternoon was to comprise of crepe-making and choreography-learning, so there was contemplation over securing ingredients first, then picking up takeout along the way, or dining first to curb hunger levels. We agreed on the latter, and began perusal of the menu around 2 PM. Distinctly fragrant barley tea was served in plastic disposable cups; utensils were individually packaged and also of disposable nature.

The restaurant's assortment of offerings could be accessed via their website, with options for placing takeout or dine-in orders on a "Mrs. Digi" platform. Behind each table was a QR code, and underneath the table number. Complimentary Wi-Fi was provided to access these services, making for a functional, menu-less experience.
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​Entrées were divided into two main categories: Katsugyu Original Zen ("Zen") and Katsugyu Umami Juu ("Juu"). When inquiring about the primary differences, we learned that Juu enabled selection of portion size - either 3 oz. or 6 oz. -  with one choice of sauce, while Zen offered the entire trio of condiments for dipping with a fixed portion size. To share, we took to the New York Gyukatsu Zen (6 oz.) and AAA Sirloin Gyukatsu Juu (3 oz.) w/ Deep Aromatic Sansho), both cooked to medium rare with onsen eggs and red miso soup on the side.

​The sets arrived swiftly, adopting near identical formats. I paid little attention to the cabbage slaw and dove straight for the rice of the AAA Sirloin Gyukatsu Juu. Pearl barley contributed to a coarse, chewier bite, while the savoury drizzle an instant boost of umami. Less fond were we of the capers (?) decorating the top. Their profile was slightly sour with an odd, bitter aftertaste.
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​Eggs, I soon learned, were an ingredient capable of instilling grief in my ahga-partner-in-crime, depending on their method of preparation. Soft scramble was an abomination, fully hard-boiled was gag-worthy (though I cannot deny their repulsive chalkiness), and poached à la Eggs Benedict were acceptable. Thankfully, the barely-set Onsen eggs before us were also granted a passing grade.
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The strips of meat themselves were quite interesting: The AAA Sirloin had been cooked to perfection, boasting tenderness lined with impeccably thin breading. On the other hand was the larger portion of New York Zen, which bore red on the edges, ultimately seeping through the breading to reveal splatters of saturated red. While the Sirloin was sufficiently flavourful on its own, the New York was on the milder side of the spectrum. The strips readily accepted additional seasoning through soy sauce (one dark, one light), coarse salt, and a grated onion pulp with pungent mustard-like properties. We were also recommended to try dipping into the Onsen egg as well - my personal preference, really.

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Out & About #731 | Sum Pilates Session #5 Recap, Hanyang Jokbal + Pacific Mall

7/24/2021

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Upon being made aware of Ontario's entry into Step 3, I had eagerly reached out to my pilates instructor in hopes of attending class at the next available slot. The studio asked all clientele to be completely vaccinated prior to booking, which was a reasonable requirement in any capacity.

I was also notified that my instructor would pursuing opportunities elsewhere, with her last day at Sum being the 31st of the month. Wherefore I was quick to schedule two sessions with her, as transitions are never truly seamless.
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Giddy with anticipation and excitement, I set out with ample buffer for congestion along the way. Arriving fifteen minutes in advance of the class, I headed for the bathroom, only to realize I had forgotten the passcode. Peeping into the waiting area of the studio, I located the digits in question. Success was not realized. I pressed and turned the knob, until my palm reddened and I could turn no more. Diving back into the studio, I verified the numbers before one final attempt. The result was the same.
Two doors down was the men's bathroom. Drawing sharp glances in each direction, I listened for signs of activity, then entered the passkey and warily poked my head in. Vacant.

Moving rapidly, I washed my hands then immediately secured myself in a stall. Within millisecond, the door opened. From the creak of the door, a figure could be spotted before the sink. Sounds of brusque teeth-brushing, mouth-rinsing, and spitting followed. I held my breath, hoping for the figure's swift departure, and for no further entrants. My silent prayers were answered, and I slipped back into the corridor without crossing paths with another being.
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The session commenced with breathing - a nod to the basics addressed in my very first class. Then ensued a series of "hundreds" on the Cadillac. My abhorrent shoulder and neck pain were discussed, at which point I mentioned the ultimate cause of my stress and recent physio visit. In response to this rigidity, I was guided through a side-lying stretch for shoulder and chest. Used to target arm mobility, the arm would be outstretched and rotated about the body, forming a semi-circle.

We then revisited the rollup, incorporating more dynamic movements along the way. Pausing halfway, rolling all the way down, then curling back up was effective in improving core control. While in the tabletop position, I was advised that the bent legs could be brought in past the hips (less than 90 degrees) to reduce lower back pain due to a weak core.
A tabletop-to-bicycle move was then executed for the transverse and lower abdominal muscles. With the head rested and legs in tabletop position, one leg would be extended at 45 degrees, while the other was summoned towards the hip. Clasped hands would press against the bent leg for resistance. I was recommended to focus on bending one leg - the left - to compensate for pelvic tilt and navigate towards a greater degree of symmetry.
I also worked on back and lat strength in both seated and kneeling positions on the Cadillac. The tension bar would be pulled down towards the side of the ribs to activate the muscles supporting proper posture.
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Moving onto the Reformer, I performed "hundreds" with arm bands - one round with light tension, and the second round with heavier tension rods affixed. Partial pulses were introduced as well. Another variation of the hundreds involved a partially deflated ball tucked underneath the knees; I would bring the knees out, then back in while exercising core control. The move entailed some discomfort in the hip flexor, particularly the left, however I was informed that this was likely due to pelvic tilt and could be rectified via the tabletop-to-bicycle move.
Sitting on top of the Reformer box, a series of exercises were conducted for the upper body, including flyouts with tension-affixed arm bands.

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Out & About #730 | Week #71 Quarantine Update

7/23/2021

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​The week was one of chaos, depletion, and unwarranted chiding. Vacation season typically introduces gaps of information, which are only worsened when paired alongside a dearth of judgement, poor project management skills, and ineptitude in communication.
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​There were few moments deserving of an image capture, for my daily views varied scarcely from the glare of my scratched monitor, Teams meeting interface, and the oh-so-splendid endless supply of spreadsheets.

As a consequence, the count of kitchen creations has plummeted extravagantly. I've also erred on the side of caution when approaching new projects: rather than those demanding precision and attentiveness, I've adopted those with less critical chilling periods, should the need to vanish upstairs emerge.
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​Cherry Crumble Yogurt Cake was a baking comeback for me. The layered treat was executed over the course of several days, namely due to lack of spare time.

The concept commenced with a bag of subpar cherries that were too sour for snacking, and in a quantity too large for jamming. Our jar of strawberry jam remained unexpended, however I set to work de-pitting them anyway.
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​Upon catching sight of Sunday Baking's latest production, I grew resolute to utilize the seasonal fruit. First would be a brandy-free cherry macerate using brown sugar, fennel seeds, and a few cardamom pods. The mixture would sit chilled overnight for flavours to intensify, enabling delay of the active work till the arrival of the weekend.
The cherries were drained the following day, with the now-infused syrup set aside for future applications. A crumble was constructed as per Sunday's instructions; the incorporation of almond flour was revolutionary, lending a texture boost that would never materialize with simply butter and flour.
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​Her original recipe called for a sturdy cake base that utilized oil as its fat source. Never one to be keen on oil-based cakes, I made the 1:1 swap for melted butter. Furthermore, I took to a yogurt cake for the rapid depletion of soon-to-expire plain yogurt - an unfortunately common occurrence in my fridge. Worries whirlwinded about the substitution, for the yogurt cake would be distinctly lighter than the components resting atop. In spite of such qualms, I took a leap of faith.

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Out & About #729 | Eramosa Karst Conservation Area

7/18/2021

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I've been quick to suggest hiking - or any outdoor activity, really - for the vast majority of my recent meetups. As the seemingly ceaseless trend of laptop-bound analysis continues, my body, mind, and soul desires nothing more than time away from work, and maybe a GOT7 concert (but let's be realistic  ̶h̶e̶r̶e̶ for now).
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View the full album HERE !
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My detour to Albion Falls had gestured in the direction of Hamilton once again, however plans were modified upon the discovery that trails to the falls were now shuttered from the public. Webster Falls, a location that had regrettably been omitted in my Dundas Peak adventure, was also removed from the list of possibilities given Conservation Hamilton's imposed reservation policy.
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​Plan C lay with the Eramosa Karst Conservation Area, a casual trail easily accessed by highway and neatly nestled in suburbia. ​ A quick review of the surrounding terrain indicated a leisurely walk approximating no longer than two hours, should the entirety of the area be traversed. This factor was particularly important, given my strict appointment slot in the latter part of the afternoon.

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Out & About #728 | Stay Sweet, Terroni Price + Bonne Nouvelle

7/17/2021

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I awoke to the pitter patter of an early Saturday morning. The digits on the clock read "too early for a weekend", thus I returned to a somewhat restless slumber.

​When I was finally awaken by a bright beam in my face, I jumped out of bed instantly. We were about to be late to see Sunday Baking - er, Stay Sweet. It was the duo's final day of operating out of Dessert Lady, and I had been giddy all week. As we neared, I notified the team of my anticipated arrival time, as discussed when the pre-order period had just closed, only to discover that they had sold out of all macarons.
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Regardless, we decided to pay them a visit - we were just a few minutes away anyway. One half of the duo recognized me at first glance, then confirmed the dismal news. "Today is only for pre-order pickups." we were informed. Sunday Baking made her appearance shortly afterwards. Words of appreciation were exchanged, and the duo promised that it wasn't a final farewell, but rather a pause while they settle back into their pre-COVID work routines.
"We'll do pop-ups!" were truly reassuring words to hear.
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An adorable pouch of meringue cookies were bestowed upon us, despite not having succeeded at making a purchase. Similar to macarons, I have never cared much for meringue-based desserts previously, however Stay Sweet's edition was sturdy and offered a decent bite. Nevertheless on the sugary side, I appreciated their firmer texture and meticulous tinting.
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​Lunch reservations had been arranged at the nearby Terroni Price. The plan had been formed following the decision to undertake the downtown drive, and proceeded as such. While the deactivation of traffic signals and active construction site had made spotting the restaurant a tad tricky, minimal vehicle volumes enabled us to switch between lanes easily. We pulled into the Green P lot across the street and traversed across the uneven patches of Price Street.

​A few parties had begun to cluster about the entrance, as entry into the restaurant was staggered. During our brief wait, a screening questionnaire was to be completed; the QR code was pasted on the door for easy access.
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​Due to precipitation, our patio reservation had shifted to a narrow booth in an impossibly dim section. Under the request for outdoor dining, we were escorted upwards to the patio, where table selection was between the bar or two strategically placed tables under patio umbrellas. Opting for the latter, we were able to enjoy unobstructed views of Yonge Street, while remaining completely undisturbed by the sight of construction or noise of fellow (indoor) diners.
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​Water was served in a glass pitcher, with hot water in accompaniment for customized temperature control. Atop each of the bulb-shaped glasses was a single wedge of lemon, which would infuse the liquid beneath over time.
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Out & About #727 | Weeks #69 + 70 Quarantine Update

7/16/2021

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​Between the emails and calls of the work week and the chaotic scheduling of the weekends past, little else occupies my mind - besides maybe the thought of looming invoice season, or mistakes from the invoices past.
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Straightforward meals ease me through back-to-back project discussions: some days are filled with the vibrancy of tomato scrambled eggs, while others are muted yet cozy with blanched SPAM and congee. Occasionally, McDonald's is obtained. The new Pink Lemonade Slushie is revolting, Blueberry Pomegranate Smoothie tasty, and the Tropical Coconut Pineapple Smoothie icy yet impeccably luscious.​

Larry resides nearby, offering moral support in the form of fuzziness and an unshaken smile. He sports my new cap proudly.
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Creations of the week included:

1) Matcha Strawberry White Chocolate Cake w/ Chocolate Ganache

Prepared in advance of scheduled appointments with my fellow July babies, the concept was executed as both a traditional layered cake and jarred creation. The base was a matcha sponge, recipe derived from no other than my favourite Sunday Baking.
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Out & About #726 | Wonderland (COVID-19 Edition)

7/9/2021

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Concerts, amusement parks, arcades - the prime destinations of personal interest first to be banned at the onset of the pandemic.
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About eighteen months into COVID-19, residents of the GTA were welcomed back to Wonderland.
Reservations were mandatory, needless to say. Some few weeks before the park's slated re-opening, we joined the virtual queue, similar to the one arranged by the ROM for the Yayaoi Kusama Infinity Mirrors exhibit. The earliest entry slot was 9:30 AM, and the latest 11:30 AM. I opted for the latest possible, yet failed to preserve punctuality nonetheless.
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Capacity limits had reduced the number of visitors within the park, allowing adequate space to maintain social distancing. Visitors of the washrooms were tallied by members of staff, while some rides were closed off entirely. We leisurely perused the walkways, given that crowding was no longer an issue, however lineups remained lengthy, with distancing difficult to enforce while in the snaking queue.​
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My tardiness had resulted in an eventual arrival of noon, at which point conductor Snoopy had taken the stage in preparation for the fountain show. ​

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Out & About #725 | SUP Lesson in Wasaga, Barrie Waterfront + Pie Wood

7/8/2021

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​A certain amount of anxiety filled me as I gathered my things for the rainy road trip. My shoulder and upper back were still as stiff as ever, limiting mobility in rotation, while the weather report had forecasted thunderstorms in the afternoon. Despite coincidentally unfortunate elements in play, we proceeded with our plan, embarking on the 2-hour drive to Wasaga Beach.
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Correspondence had taken place over the past 24 hours to address potential cancellations and safety concerns over the stormy forecast. Our plans remained up in the air.
At the halfway point, I received a call from an unfamiliar number. It was unlikely to be spam given the starting digits, so I picked up. It was our SUP instructor, who had called to provide a status update of the weather up north. "It's storming up here, but fingers crossed it'll clear by the time you guys get here." he repeated, "Fingers crossed."
After all, the decision to allow us onto the waters would ultimately reside with the greater force of Mother Nature.
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We paused for a brief lunch and bathroom break at McDonald's. Little did we know that the franchise location overlooked the northern end of Nottawasaga River, where we would later find ourselves paddling along.
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The Chicken & Bacon McWrap with Grilled Chicken with Extra Lettuce was deemed satisfying, while a Filet-O-Fish combo was criticized for its small portion size.
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With just under ten minutes till the scheduled start time of 1 PM, we zoomed off along Veteran's Way to Klondike Park. Guidance came via text: "When you enter the parking lot off Klondike Park Road, continue straight then turn left on the gravel road."
And sure enough, the truck was there with its kayak trailer attachment.
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Disclaimer: As we were advised to travel as lightly as possible, all images on the water were captured by Free Spirit Tours, with post-processing and adjustments were completed personally.

SUP, the abbreviation for Stand Up Paddle Board, is an activity closely related to kayaking and canoeing. Those engaged in the sport would stand on top of the board and navigate using slightly angled strokes of the plastic paddle. A rectangular slot offered an opening for carrying while denoting the centre of the board, otherwise known as the most stable point for standing.
Upon our arrival, we were provided life jackets and instructed to leave majority of our belongings in the vehicle. The instructor himself wore none, but justified safety measures with reference to a Transport Canada-approved PFD (Personal Flotation Device).
https://tc.canada.ca/en/marine-transportation/getting-started-safe-boating/choosing-lifejackets-personal-flotation-devices-pfds
Paddles were adjusted according to our height: adequacy was determined by the presence of a slight bend in the elbow when the hand rested on top an upright-positioned paddle.
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I earned myself a dubious look from the instructor for my reluctance to abandon my essentials. Some things ought always be carried, as they are (arguably) better soaked than stolen. In spite of the claim that the town was less likely to have homeless perched in shrubbery, waiting to attack unattended belongings, I wasn't entirely reassured. Should my ID and wallet go missing, neither of us would make it home in one piece. There would be no one in the vicinity from which to summon help.

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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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