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Out & About #1108 | MeNami, Jinyoung's Photoism + Canergy Pilates

7/27/2025

The North York outing with my former colleague was scheduled about two weeks in advance. Lunch at MeNami was somewhat confirmed; meanwhile, I struggled to secure a trial pilates class in the vicinity.

Studio Le Ciel had been on my radar since leaving Dal Pilates, but despite my many attempts to contact them, all efforts were in vain. The online booking system appeared to close bookings 24 hours in advance of the desired slot, making next-day appointments impossible. Reaching out to the business via social media did not earn me a response - they didn't even read the message! - and calls were all sent to voicemail. Eventually, I decided on simply walking up to their studio door.

I had hopped on the highway with my exercise clothes in tow, and suggested my former colleague to do the same. We were both accepting of fluid outing agendas, despite my recent discovery of those that were gravely opposed to the concept.
Turning into a nearby Green P lot, I dashed out of my car towards Studio Le Ciel's 2nd floor location. The light appeared to be on, but the door was locked. Signage on the door notified visitors that the office would be locked unless more than one instructor was on site. Any interested patrons were to send an email inquiry instead. Admittedly, email was the sole method of contact I had not exercised. Regardless, for a business to be consistently unavailable online, via phone, and in person was ridiculous. The single easiest way to lose support is being unreachable to even potential clients. I cannot fathom the frustration I would experience as a paying member.

A number of pilates studios have popped up around North York, however many were unfortunately closed on Sundays. A quick search and I landed on Canergy Pilates on Spring Garden Avenue. Without a moment's hesitation, I called the posted number and inquired whether a semi-private session was available later in the day, at either 3 or 4 PM. Extremely pleased was I to hear that a 3:50 PM session was open for last-minute booking.
The lady over the phone did not confirm my name, but sent instructions via text shortly after the call. Two numbered guides detailed the entrance to the studio, as well as parking details at the rear of the building.

I then sped over to MeNami for a scheduled tasting experience at 1 PM.

The generous invitation had been extended back in June, when I was contacted as one of the winners of a ten-year anniversary giveaway. While I had declined the offer initially out of fear that I'd be required to make the grueling trek on a weeknight evening, the team graciously accommodated my request for a Sunday afternoon after Summerlicious had concluded.

It was unclear to me how the tasting experience would unfold, but the waitress was kind enough to explain the list of items we would be entitled to receive:

2 appetizers
2 mains
2 cocktails (!)
2 desserts

Naturally, the mention of cocktails caught us by surprise. Alcohol was generally excluded from any and all promotions. However, it was indeed confirmed to assume part of the lineup.

"How did you score this?!" my dining partner leaned over and whispered from across the table.
"I don't even know!" came my equally bewildered reply.

View the full album HERE !

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Out & About #1107 | Square One Lunch Walks, MOCA + Musoshin Ramen

7/25/2025

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While I wasn't ready to go back to the office - let's be real, will I ever be? - it was time to show my face after 1.5 weeks of absence.

I took the opportunity to don one of two new floral bracelets from Em & Thread. Floral arrangements from Latin Festival of the weekend past had also been moved into the lobby of the Civic Centre, permitting preservation of the artwork.

On the same floor as me was a group that celebrated a birthday with a layered cake from La Rocca. My expectations were probably unreasonably high, for the specimen was disgusting sweet and tacky in all the ways a typical commercial product would be.

Lunchtime was spent strolling along the west perimeter of the mall. The variety of blooming shrubs is always a pleasant sight to behold, even amidst the steamiest of external temperatures.

Stepping outside enabled momentary escape from depressing office life - a well-deserved sixty-period period away from endless toil and labour.

Air-conditioned corridors prompted me to pick up the pace. Once inside the mall, I could continue sauntering at my usual speed without fear of overheating.

I explored the interior of Linen Chest, engaging in tactile experiences where observed, then headed to UNIQLO to lay eyes on fall-ready finds of pine green knits and academia-inspired pleated skirts in beige, grey, and black.

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Out & About #1106 | Cherry Jam, Biscoff Basque Cheesecake V2 + Black Sesame Soufflé Cheesecake

7/21/2025

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The natural course of fruit picking is:

Extreme consumption
Jam making
Freezing
Baking madness
All of the above

Following the previous day's intrepid series of fruit picking, I set out to execute actions 1 and 2 above.

1) Cherry Jam

The cherries were already incredibly soft at the time of picking. Without their stems, they would ooze a dark red-purple liquid after washing and (attempted) drying. A good portion were washed, loosely covered with paper towel, and transferred to the fridge in hopes of prolonging their effective period of use. Interestingly, the fruit indeed firmed up significantly after being exposed to the dry, cool climate of the fridge. That said, they were also more susceptible to moulding given their rotting flesh. White spores began to form at the exposed stems in less than a day.

Since one can only consume so many cherries in one sitting, I worked quickly to formulate my first ever cherry jam. The pitting process was tedious, given that the cherries were on the smaller side of the spectrum, in addition to being on their way to mush. Many bleeding bulbs were discarded in this step, confirming once again that long distance cherry picking was not worth the trip.

Two cups of cherries equated to 615 g. Commencing from my typical volume measurements for jam, I measured out 1/3 cup of lemon juice and slightly less than 1 cup of granulated sugar. In previous trials, 2 tbsp of gelatin was found to render too rigid a jam, thus reduced accordingly to 1 tbsp in this trial.

Ingredients:

615 g (2 cups) cherries, pitted
67 g lemon juice
173 g granulated sugar
1 tbsp gelatin

The quantities above yielded a somewhat cloying formula, even with mediocre cherries as the main ingredient. After chilling for over eight hours, the sweetness was perceived to be less. Regardless, I would recommend reducing the amount to 1/2 cup or 190/2 = 95 g.

The consistency was perfect for using in mocktails or spreading atop toast, therefore the 1 tbsp of gelatin should be maintained as is.

That said, large chunks of fruit did not overcome the upwards travel by straw. Pitting also caused a ring of red to persist on my wooden cutting board. I discourage not the act of making jam, but definitely don't believe in using fresh cherries for the application.

2) Biscoff Basque Cheesecake

Based on previous success, I had direly wished to execute a second basque cheesecake using Smooth Biscoff spread. The Crunchy edition had been wonderful for eating straight from the jar, but its sublime texture was lost when incorporated into a moisture-heavy mixture. The trial at hand would stem from my earlier variation, adapted from none other than the fabulous Sunday Baking.

Ingredients:

360 g cream cheese
100 g granulated sugar
3 eggs
1 egg yolk
1 tsp vanilla extract
̶1̶8̶0̶ ̶g̶ ̶h̶e̶a̶v̶y̶ ̶c̶r̶e̶a̶m̶
1 tsp lemon juice
130 g Biscoff Smooth spread

I had believed all to be going smoothly until the contents of my doubly-lined aluminum tin didn't exhibit any signs of browning on the surface even after twenty minutes of baking. I raised an eyebrow at the preview from the other side of the oven window, then it dawned on me: I had forgotten the heavy cream!

It was far too late now.

At the twenty-two-minute mark, I conducted a cautious check. The edges had set, yet the centre was wobbly. This was a good sign! Not all hope was lost!

To combat the pale surface, I turned to my new convection oven's Broil function. In just under one minute, the interior reached a blazing 450 F. Two more minutes and I'd achieve the coveted blackened surface. Any more though, and the result would be unpalatable.

The cake was allowed to cool to room temperature, then transferred to the fridge to firm up. After 2.5 h though, I grew anxious, or impatient. Or maybe a mix of the two. After all, how could I predict the consequence of omitting a crucial ingredient?

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Out & About #1105 | Cherry Avenue Farms, Parkway Orchards + Square One Asian Night Market

7/20/2025

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Had I not been still recovering from a swollen foot, I may have dragged my birthday buddy hiking once more. In keeping with seasonal activities though, I opted for the tamer alternative of fruit picking.

Consistent with my naturally ambitious nature, the trip would involve more than one stop, as to take advantage of the kilometres already travelled.

The first stop was Cherry Avenue Farms in Vineland. Previously bookmarked as an outing candidate with my browsing partner, the event was ultimately unrealized due to scheduling conflicts and the passing of cherry picking season.
Despite not being particularly pleased, my birthday buddy was open to the idea of departing in the early morning - which is already more agreeable than the likes of my previous picking counterpart.

We departed around 8:30 AM, with traffic being incredibly forgiving on a Sunday morning. Around 9:20 AM, we pulled into the muddy, gravel lot. It was unbelievable that the lot was already nearing capacity at the early hour, with a line forming for entry. The act of parking became a competition, including the tailing and waiting associated with Costco.
Cherry Avenue Farms had just opened at 8 AM, so the volumes was honestly quite ridiculous.

Visitor demographic was not unsimilar to the likes of Costco (Heartland specifically) either. From the hoards of Southeast Asian families to uncaring North American parents that allowed their children to tug at tree branches and snap off leaves without reprimanding them, my birthday buddy and I knew we were in for some fun times.

Admission was $12 per person and included a small basket for picking. Payment was taken at the entry booth, in formats of either cash or debit.

We were then roughly directed inside the farm and towards a young man who provided an overview of the rules. All visitors were allowed to pick up to the handle of the basket, but no further.

The front part of the farm housed sweet cherries, while another section both sweet and sour cherries. Given that the objective was both varieties, the young man directed towards a small, white tent. The general area assumed a pickup spot for tractor rides towards the section of the farm housing both species.

Although I should have readied myself since the horrific fumes and dust clouds of Downey's, I had committed the blunder of bringing neither sunglasses nor a face mask for the adventure. The tractor would traverse along a portion of Cherry Avenue before turning into a secondary field. Exposure to the elements and exhaust of passing vehicles was none too pleasant.

Upon reaching the access path of the second field though, the tractor ride became more enjoyable. Overhanging branches of nearby cherry trees provided shade as well as a scenic view of the orchards.

The group disembarked at a station similar to the one from which we came: a small, white tent with a picnic table underneath.

As the impossibly rowdy, uncultured masses headed in the direction of the sour cherry fields, my Birthday Buddy and I decided in the opposite direction for peace of mind. The sweet cherry trees were evidently damp from the previous night's downpour, its leaves cloaked in dew. Interestingly, the ground underneath our feet was not extremely sodden.

Venturing between the rows of cherry trees was rather pleasant. With stout bases and branches that extended to just above our heads, we easily found shade and bunches of the fruit within reach. Unfortunately, many of the cherries had already started rotting. More often than not, their exteriors bore a darkened appearance with questionable yellow bumps. In trekking between the trees, a sour odour was perceived: fermentation of end-of-season cherries had begun.

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Out & About #1104 | Recovery + IHOP

7/19/2025

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Admittedly, it's a bit ridiculous to be entitled to only 4.5 sick days for the entire span of a year. And, of course, holding for more than half a working day would not entitle me to a half day of rest either.

Maybe I shouldn't be complaining, since a proper probation period would have set me back at least 3-6 months' worth of benefits claims. Regardless, I was more than a smidge appalled to be encouraged in the direction of taking (supposedly) HR policy-imposed vacation time or incredibly vague "flex hours" to recuperate. Nothing could be so off-putting as the inability to correctly categorize and document the usage of time.

So I returned to work (from home) with a blazing fever. My throat was hoarse, my body dehydrated, and head throbbing still. Alas, my condition would be no one's business but own. How many managers genuinely care about their staff beyond their ability to deliver work anyway? The depressing answer is very, very few.

A day of Gatorade and congee with lean pork preceded the excruciating case intoxication. Reactine was a regular pill for the week. I was also adamant about visiting the doctor to confirm whether my red, bulging eyelid was worrisome - read: infected and potentially blinding (!!!)

Thankfully, with the frequent application of ointments and daily intake of antibiotics, most of the swelling had receded, with the exception of the foot. Dark red patches surfaced on the eyelid and forearm, where the bites had been ruthless and painful. Smaller-sized bites turned burgundy, remaining flat like dried splatters of blood.

Despite only spending two out of five days working from home though, I was comprehensively depleted by the overwhelming number of emails and nonsensical direction that the team was taking to "facilitate" work. My spirit withers in the face of those that can't win against their own old-fashioned, stubborn souls.

I did a brief test of my new toy, the Insta360 GO 3S, but all experimentation came to a halt when camera operation mandated installation of the associated mobile app, for which my phone did not possess enough internal storage.

Saturday morning was a breath of fresh air, in the most literal sense. My alarm went off at the early hour of 6:15 AM - probably the earliest I had awoken since transitioning away from downtown commutes.
The mission at hand was a spin-the-wheel at my local Loblaws. I had anticipated the worst when we pulled into the asphalt lot at 6:47 AM. However, we were easily in 4th place for a chance to win PC gift cards valued between $5 to $100.

The lowest prize was $5, plus complimentary Pure Leaf lemon tea and Made Good granola bars. Other possible gift card values were: $10, $20, $50, and $100.

Having earned a combined total of $10, we immediately credited the amount towards our cart of milk, eggs, and cereal. After applying the savings, the bill came to a grand total of $2.69. A steal indeed! Waking up early was well warranted.

My suggestion of breakfast at IHOP would align seamlessly with our 7:17 AM departure from the grocery store. Dining out for breakfast is an uncommon undertaking, for seldom do I awake and wish to immediately enter into the external world. But the early Loblaws event made it a suitable agenda addition.

Three tables were already seated at our time of arrival. We soon joined them, filling the parking lot-facing restaurant perimeter. Laminated menu booklets were provided for our perusal. Supplementary options spanned a How To Train Your Dragon collaboration involving black pancakes and green chocolate sauce. I presumed these to be visually appealing, yet gustatorily revolting.

Gracing the cover page of the standard menu was a stack of enticing buttermilk pancakes topped with sliced bananas, caramel sauce, and whipped cream plus sidekicks of eggs, bacon, and hash brown. Much to my surprise, IHOP offered steak dinners as well.

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Out & About #1103 | Cube Challenges + Backyard Celebration

7/12/2025

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July Baby Celebrations has been my idea for several years now. We even added one more to the list last year!
Members of this year's edition had all met the screening criteria, for my browsing partner, the "honourary" July baby was not in attendance.

The day would involve a stopover at HERO Tea followed by the newly opened Cube Challenge, eventually terminating with a dinner of sushi and pizza in my backyard. It hadn't dawned on me in the moment that I had suggested the agenda that, by inviting others, I would effectively adopt the "hostess" title. Yet, as much as I disliked hosting events and all the cleanup that materialized with it, it sufficed to say that my 1.5 L bottle of 2009 Vidal Riesling and 750 ml of Sparkling Choya would not drink themselves. And so, hosting it would be.

Logistics and activity planning can be considered my forte, but being able to render a space guest-ready - not so much. Leading up to the day, I procured additional lawn chairs, disposable utensils and tablecloth, and even decorations to theme. Single-handedly preparing balloons was a first for me, and I likely wouldn't have bothered for any regular occurrence.

On the morning of, one of the July babies would meet at my house, witnessing the tail end of my last-minute cleaning operations. We'd later join the others at HERO Tea.

As part of their Pawsitivity Event, the bubble tea chain was giving away one dachshund keychain, one Chestnut Milk Tea, and a newspaper-style photo sheet per customer between the hours of 12 PM and 2 PM. My Birthday Buddy queued around the 11:30 AM mark, eventually receiving her share of freebies one hour later. I was keen on neither the drink nor the dog, so waiting for extended periods of time in the sweltering heat seemed unjustified. When I arrived on scene and joined the line around the 1:45 PM mark though, the wait was approximated to be no more than twenty minutes. We somehow became the second-last customers of the day to receive the benefits. My satisfaction originated from the photo printouts, and I gladly handed over my drink ticket to other members of the party.

The ordeal concluded somewhat sooner than envisioned, so we parted ways for bathroom usage/errands before re-convening at Cube Challenge.

Despite its peculiar location, the games facility was notably busy during our visit. The format operated similar to Activate in that visitors would form teams and play physically and/or mentally challenging games to earn points. Complimentary, passcode-secured lockers were available on site, as were revolting bathrooms.
After obtaining Rec Room-style fabric wristbands, all members of the team were required to register at the kiosk at the same time before starting. This approach differed from Activate, as players could register individually based on their arrival time. This approach wasn't unreasonable, as points were accumulated on a team basis, as opposed to individual basis with level designations. We were informed that points redemption for prizes is not available at this time; there is also no option to carry over one's status to a future date. For some, this may reduce potential for repeat visits significantly, but I personally found the format to be ideal for collaboration, as it shifted the focus away from competition. Team photos would also be taken during registration and would appear with each tab of the wristband.

Prior to entering the rooms, our direction would be gestured towards an animated instruction video. The snippet provided a brief description of the room types and noted forbidden items such as phones and food/drink. Safety hazards were not discussed explicitly in the video, though we collectively felt as they should have included a section beyond the availability of an in-room "Panic Button". In departing the facility, I have discovered cuts and scrapes from rough, wooden edges and a bruise from sliding from a slippery pedestal. My Birthday Buddy expressed her distaste for un-sanded "plywood" fixtures and insufficient fall protection ("one layer was not enough"). Although the venue appears to cater towards adults, safety warnings should never be optional. Cube Challenge definitely requires their liability waiver for protection.

The rooms were slotted into three categories: "Physical", "Brain", and "Skill", with a different colour representing each category. "Physical" was as intuitive as could be, housing games that involved running, monkey bars, tire climbing, soccer, hoops, swinging ropes, and more. The obstacle course-type games were particularly interesting, as each team member would need to finish the course and tap their wristband at the end to secure success. "Brain" and "Skill" were less distinguishable from each other, but varied between problem-solving (finish the math equation!), unscrambling puzzles, trivia, and mind-eye coordination - think Speed of Light or pressing coloured buttons in a given order.
The rooms were arranged in a U-shaped corridor, with Physical rooms grouped together around the midway point and "Skill" towards the end. The shuffling of game types was great as it enabled brief periods of recovery time.

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Out & About #1102 | Rhubarb Two Ways + Milky Fluffy Chiffon Cake

7/11/2025

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Leaping into kitchen endeavours the immediate following day was an act that no one ought be surprised by.

1) Rhubarb Tart

While I didn't measure the total quantity obtained from the farm produce stall, I approximate about ten stalks of the baking vegetable, leaves removed. The stalks varied between shades of green, red, and even a mix of the two. Frankly, it was my time ever working with rhubarb, and I couldn't be certain whether the quality of my selection was good or not.

SK's method of cutting the stalks lengthwise then diagonally (termed "bias cut") was horrifically fussy. While I had no issues executing the process, the amount of effort was far from practical and led to a preparation period longer than warranted. The stalks being of unidentical width and my lack of a tendency to cut things uniformly further hindered the process. Arranging the pieces on top of the frangipane was another mess altogether, with the pieces smearing in the almond filling and lifting the underlying layer off of the tart base when attempts to shift the pieces were made.

In any case, I confirmed that rhubarb acts similar to celery, in that the produce:

Does not oxidize or exude water after cutting
Has a stringy, fibrous outer layer
Disintegrates quickly once exposed to heat (unlike strawberries, which require prolonged exposure to heat for gradual disintegration)
Features a sour and somewhat bitter taste with earthy undertones in its raw form

Besides the ability of rhubarb to take on copious amounts of sweetener in baked goods, I wasn't entirely sure of potential applications beyond pie/tart filling and jam/compote.

A) Crust

The tart base was previously constructed using SK's recipe for a 9 in tart crust:

190 g all-purpose flour
60 g icing sugar
salt
130 g unsalted butter
1 egg yolk

One of two discs were transferred to the fridge to defrost overnight, then later transitioned to room temperature for another few hours before use. This was confirmed to be a very finnicky process overall, as the dough became too soft too rapidly, causing it too roll out too thin and become fragile. The edges automatically tore once placed on top of the tart pan, prompting me to reroll and reposition with extreme caution.

In the end, I managed to fit a second sheet over the pan. Any dough falloff would be used to patch and raise the edges to account for shrinkage.

The crust was baked at 325 F for 15 minutes (par-baking) and set to cool briefly before filling. Of course, if time-permitting, it is best to allow the tart crust to fully cool before filling with a butter-based paste. In my case, chilling the dough before baking had already been fussy enough, and I merely wished to wrap up the process.

B) Frangipane

The frangipane filling originated from the same SK recipe, but with amounts scaled up to account for underestimating the weight of my remaining butter block. I had eagerly plopped 116 g into my not-so-pristine bowl, thus adjusted all ingredients by a ratio of 1.36.

̶8̶5̶ → 116 g unsalted butter
̶7̶5̶ → 102 g ground almonds
̶1̶0̶ → 14 g AP flour
̶9̶0̶ → 122 g granulated sugar
1 egg (~ 50 g) → 68 g egg (1 egg (47 g) + 1 yolk (20 g) = 67 g)
5 g vanilla extract
2 g almond extract
10 g whiskey

Given that I had raised the height of my tart crust by at least 1.5 cm, filling its entirety with frangipane became possible. It did not puff as much as expected, though rose between the diagonal sections of rhubarb nicely. When sampling though, I must admit that the ratio of almond to fruit was a bit exaggerated.

The outcome was tasty, albeit a tad heavy for my liking. The addition of rhubarb was admittedly splendid here, as it contributed tartness to contrast against the sweet tart shell and rich frangipane. I had given up on "converting" the ombré chevron design depicted to a radial format, but results were as SK predicted: "...you could just scatter pieces all over and it will all taste the same in the end."
All factors considered, I suppose the lengthwise incision was warranted. Pieces that were too thick would likely make for a more troublesome eating experience. After baking, the pieces yielded, adopting a noticeable stringy texture. Larger cuts of rhubarb may see undesirable rigidity and an interrupted conversation.

Having been baked for an extended period of time, the tart edges snapped under impact. Obtaining a clean, flawless slice was impossible. Nevertheless, the creation was delicious - delicious enough to warrant the effort put forth, but probably not phenomenal enough to justify a second attempt.

2) Rhubarb Compote

This concoction was, without a doubt, inspired by the previous afternoon's spectacular meal at HOB NOB. The meticulously established harmony of all the dishes sampled was truly thought-provoking - more than a mere meal, it served to instill new ideas from which I could develop my own creations.

With excess rhubarb on hand, I reckoned that the compote could be compiled for serving with a basic chiffon cake, either adjacent to the cake as a condiment or incorporated into the cream for cohesion.

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Out & About #1101 | HOB NOB Restaurant + NOTL

7/10/2025

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One ought to think that, after the exhaustive round of errands executed on the previous day, I'd be looking forward to sleeping in and investing in recovery.
Well I was. But I also wasn't about the spend my well-deserved time off without doing anything remarkable.

The day should have started at 10:15 AM, though we ultimately departed with a twenty-minute delay at 10:35 AM. A trip to Niagara-on-the-Lake was in store.

Given my previous experience attending the Downtown Niagara Santa Claus Parade, I had anticipated the worst of traffic conditions, estimating 2h each way. Thankfully, congestion levels were forgiving. Within 80 minutes, we were well on our way to the scenic district.

Along the path of travel was signage that read "Cherries" in all caps. Having removed cherry picking from the original itinerary, I was intrigued by the opportunity to procure without perspiration.

Werner Fruit Farm was one of the many farms located in this strip of St. Catharines. It wasn't the sole destination retailing fresh produce, but happened to be the first one in sight that facilitated a right turn onto the gravel lot.

Stepping foot onto the rocky, dusty grounds, we made our way towards the wooden kiosk. Constituting the assortment were cherries, apricots, strawberries, rhubarb, garlic, and a handful of potted plants.
Although the detour had been included on the basis of a cherry hunt, I found the on-site spread to be awfully teensy and a bit soft. Being overly ripe would render them unfit for baking; their small size would also entail greater efforts in pitting. The adjacent apricots were an interesting sight, as the season for stone fruit has yet to arrive. These specimens were decidedly firm and similarly compact. Strawberries were available in both quarts and flats, but far too ripe for non-eating applications. Peak harvest had passed after all.

After some deliberation, the decision lay with:

2 cloves of stemmed garlic, at $2 each
1 bunch of rhubarb, at $5
1 potted mint plant, at $5

I reckoned that the purchase would be a splendid opportunity to familiarize myself with rhubarb. Mint was chosen over basil for its versatility, while the garlic exhibited odours too fresh to resist!

Thankful was I to have packed my money pouch, for the stall operated on a cash only basis.

After arranging the findings in my cooler, we continued on our way. The remaining 13 minutes of travel was as smooth as could be!

Visitors to the lovely Niagara-on-the-Lake district had options of paid street parking or, where applicable, private lots for customer use. The latter was the general case for hotel establishments.

Our lunch destination of HOB NOB restaurant was housed within The Charles Inn, alternatively known as The Charles Hotel.

With the veranda mostly vacant and the dining room empty, we had the choice of choosing whichever table best suited our preference. A well-illuminated two-seater by the window was selected for the afternoon stay.

Perched atop each table was a delightfully rosy carnation. Shiny glasses and cutlery over pristine, crisp tablecloths further incited visual appeal.

Drink orders were taken first. Besides requests for room temperature water, I was also curious about the wine varieties available. After all, Niagara was infamous for its winery estate tours and impressive selection. Our waitress patiently described the white wines on the menu, then gratuitously offered sampler sizes such that I could confirm my desired profile. A quad of oaked Chardonnay, Pinot Grigio, Sauvignon Blanch, and unoaked Chardonnay were distributed across four small, fluted glasses for tasting - at no extra charge whatsoever!

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Out & About #1100 | Never-ending Work Stresses + Suburban Errands

7/9/2025

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A few weeks ago, I sat on the floor, tears pouring out uncontrollably. Hindsight truly is 20/20: This new job had perturbed my life in ways expected and unexpected. The rhythm of my personal life was overthrown, replaced by tremendous stress and constant anxieties, eventually resulting in sleepless nights, irritated evenings, and using weekends to recover rest wherever possible.

Once again, I found myself trapped and helpless in the corporate world I thought to have escaped by shifting away from consulting. But workplace environments are seldom strictly dictated by the industry and sector; if anyone is to fault, it is the manager.

"Did you tell your manager about your situation?" Many friends and coworkers had prompted.
Indeed, I had. "Of course I did!" I responded, absolutely frustrated. "It goes in one ear and out the other and I receive MORE work on shorter notice."
Beyond repulsively poor communication and the ridiculous absence of organized resources for learning, planning is nonexistent. Weeks ago, I had noted the limited period between Canada Day long weekend and my own three-day holiday request. Despite providing frequent reminders of my upcoming schedule and taking the initiate to align workload and prioritize tasks, I was baffled to receive last-minute work assignments wholly dismissing previous discussions and contradicting the corporate Disconnect from Work policy.

Just because one person does not value their personal life does not automatically mean I should be forced to relinquish mine.

But worst of all is turning a blind eye to all these matters, forcibly sweeping them under the rug to mask incompetency and rectify areas requiring improvement. As far as I am aware, management will be the cause of failure, as well as my eventual departure to regain freedom and respect.

Extra food from celebrations is offered to the general masses, along with freebies intended for sharing. Though my cider was transferred to the fridge and promptly forgotten, it hadn't deterred others from contributing perishable items to the office.

It was as a fellow colleague had declared: "It's not common, but you've started the trend. You are changing the environment!"

And perhaps I was, since I've successfully managed to befriend others who have sampled my creations and reported back with smiles. Naturally, I don't shy away from free food either.

While majority of the team ventured off-site for a barbecue lunch, I was confined to my cubicle as a consequence of unrealistic deadlines. That said, mall walks were not omitted; I was entitled to my one-hour unpaid lunch and would proceed as usual.

A notable observation was the stark slashing of credits required at The Rec Room. Where Pump It Up! was normally 8 credits and Grand Piano Keys 6 credits, nearly all games had been reduced to be 4 credits per play. In conjunction with lower visitor volumes in the earlier half of the week, gameplay had become, admittedly, economic.

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Out & About #1099 | Reinventing Leftovers + Summer Errands

7/6/2025

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Leftovers are inevitable in the days following intense periods of creation.

The last of my strawberry jam was repurposed in the form of a latte.

Meanwhile, pancakes - both frozen and fresh - were reheated then served with melty pads of margarine and golden syrup. Baking at 375 F for 6 minutes was the preferred approach over microwaving.

The heat wave prompted frequent intake of icy treats, amongst them ice cream, Melona bars, and the supposedly rare sighting of a pupil-less SpongeBob SquarePants popsicle.

On the first day back, a snack table was arranged for sharing extras from Canada Day celebrations. My assortment spanned cider from Downey's, homemade focaccia (complete with an olive oil-balsamic vinegar emulsion for dipping!), and not-so-pretty, syrup-less pancakes. The spread was later joined by assorted baklava and cherries from a neighbourhood's backyard.

At first, I was excited. But, within a matter of minutes, my cider was transferred to the fridge for storage instead.
To my dismay, majority of the allotment remained even at the end of the day. Even the cherries persisted in place after two days. Such travesties would never take place in Toronto!

Over lunch, I set out to claim birthday freebies at the mall. Sephora permitted pickup any time during the month, but other businesses restricted redemption to the day of. Chick-fil-A was learned to offer a complimentary cookie with presentation of ID, as the mobile app was not available in Canada.

A 20% off coupon led me towards Indigo; despite debating procurement of Claire Saffitz's cookbook, I ultimately departed empty-handed.

The same situation would arise at Uniqlo, where a $10 off $75 offer drew me into the store. Torn between the sights of new arrivals and purchasing sale items online, my footsteps ultimately led me back into the mall corridors out of in-the-moment indecisiveness.

Alas, the staggeringly expensive Matcha Creamy Chill was merely sweetener and brain freeze without any shred of grassiness. A Small set me back $6.20 after tax; at that price, I may as well have lugged myself to an independent café.