Blog Archives - Random Thoughts of a Quirky Blogger

Out & About #1195 | End-of-July Recap Feat. Islands Picnic + Dance Drop-Ins

7/31/2026

A whirlwind of baking experiments, outings, and impromptu appointments quickly brought me to the end of the month. I fear that my recollection of July is hazy: only visual snippets serve as my reminder of days gone by.

Alongside an overhaul of weekend - and weekday - baking came the sampling of purchases, new and old.

Kyoto Matcha was found delightfully fragrant, yet cloying to the point of rivalling umeshu.
Sweetie Pie's Chicken Cream Pie and Steak & Ale were confirmed as delectable as ever.
A Strawberry Danish from COBS Bread was deemed jammy and largely devoid of strawberries at its centre, with a flat pastry that mandated re-toasting before consumption. Exposure to heat revived the once-dense, depressing exterior and reinstated its lightly flaky qualities.
The delayed redemption of my birthday Cinnamon Roll was a well-informed decision. Its overbearing sweetness would not have paired well with the influx of celebratory treats in my household.

Office days commenced with three back-to-back meetings, sending me into an immediate frenzy. The early afternoon hours prompted procurement of a hidden menu makeshift Orange Americano. By requesting a shot of espresso over an Orange Tangerine Lemonade Quencher, I successfully found an accessible alternative to my favourite summer pick-me-up: a zesty, refreshing concoction grounded with a small dose of toasty bitterness. With the caveat of being an in-person order only, The combination wholly exceeded my expectations.

Throughout the week, I continually sought out giveaways from Union Samples. Most have proven mediocre at best, with a handful of rare, good finds. Dry shampoo was useless for my already parched strands, especially when provided with a dark brown tint. Similarly miss-able were the complimentary beverages from Forget Me Not Coffee. The Chocolate Whip Cold Brew was hardly better than the revolting Salted Honeycomb Cold Foam Cold Brew from Circles & Squares. At the very least, my wallet would not scream in agony at its inevitable disposal.

A brief lineup awaited me at lunch for Innisfree samples. Despite its length, the queue moved rapidly.

Soon, I was on my way towards The Well.

It was with tremendous disgust that I discovered runners unashamedly using cycling-dedicated facilities as their preferred travel route, blatantly ignoring any and all bell warnings behind them. The cashier at Muji exhibited a comparable attitude, choosing to continue staring at her phone instead of tending to an unmanned checkout counter.

Out & About #1194 | Viral London Cake Spinoff + SK PB Jam Bars

7/28/2026

Weekends are reserved for rest and respite - or they should be, at least.
But all it took was a glimpse of Cooking Tree's rendition of the Viral London Cake to instigate another unplanned kitchen experiment.

1) Viral London Cake

As the name would imply, the creation originated from none other than the bustling British city. Upon delving further into research, its popularity status was discovered to gradually climb onto a global scale over the course of 3-4 months, contrary to being "viral", which implies overnight (or near-overnight) success.

Despite having lost faith in her recipes, Cooking Tree remains an unwavering source of inspiration for all things layered cake. Based on the visuals of her version, I set out to recreate using formulas familiar to me, not knowing that the original recipe had been uploaded in response to public interest.

a) Whipped Salted Caramel

In Sunday Baking I trust, thus I immediately sought out a reference using both salted caramel and chocolate ganache: her Favourite Chocolate Salted Caramel Tart.

Ingredients:

100 g dark brown sugar
̶9̶ ̶g̶ corn syrup -- accidentally added 18 g!!
35 g unsalted butter * maybe could have used salted butter and skipped the salt altogether
100 g heavy cream, warm
0.5 tsp salt (table salt)

The caramel was commenced one day prior to baking the cake layers, as to allow sufficient chill time for whipping, similar to constructing ganache montée. All was progressing as planned until I had mistakenly added double the amount of corn syrup by mistake. As expected, the caramel set up too rigid and could hardly be whipped. Albeit misaligned in terms of ingredient proportions, the flavour was flawless and astonishingly balanced.

In order to improve consistency and provide enough to frost three cake layers, heavy cream was gradually added after chilling and whipping. The first 50 g (precisely 53 g) addition improved workability of the caramel (ie. could be handled without tremendous struggle), while the second 50 g (precisely 51 g) addition attributed to greater volume in the form of a loose salted caramel cream. The texture wasn't exactly harmonious with the butter-based cake, however it was definitely more enjoyable than a thick, unyielding caramel atop dry, crumbly layers.

Both a fellow food enthusiast and I agreed on the impressive versatility of the cream: There was undeniable potential in the concoction, and aspects that certainly warranted further exploration. For starters though, I believe subsequent trials should:

Reduce the amount of corn syrup for ease of handling
Include a higher quantity of heavy cream (greater than 50 g but less than 100 g - aim for 75-80 g range)
Consider swapping out unsalted butter + salt for salted butter

b) Chocolate Ganache Filling

Adhering to the chocolate ganache recipe from Sunday's Chocolate Salted Caramel Tart, I achieved a glorious output with impressive sheen and fabulous complexity.

However, it is worth noting that this component should not be made too far in advance (ie. not overnight), as the ganache sets up in a few hours - much sooner than the caramel! - and cannot be spread onto the cake layers. With this in mind, it becomes mandatory to stage preparations as follows:

Day/evening prior: Construct caramel, chill overnight
Morning of: Construct ganache, chill ~3h
Morning of: Construct cake, frost later

Given that the recipe was intended to fill a tart, the cake filling equivalent should ideally exhibit lower viscosity. Consequently, it would not be unwise to increase the amount of heavy cream for the modified application. I reckon using up to 250 g should be acceptable.

c) Chocolate Cake

I deliberated between an oil- or butter-based formula up until the moment of construction. Oil-based cakes were easier to compile and promised moistness after chilling. Butter-based cakes, on the other hand, offered depth of flavour and better texture overall. My choice ultimately landed on an adaptation of from Sunday Baking's Fudgy & Moist Gothic Black Buttercream Cake.

Ingredients:

180 g unsalted butter
180 g granulated sugar
50 g dark brown sugar
2 eggs
80 g sour cream
160 g AP flour
50 g cocoa powder
3 g baking powder
120 g milk

The recipe commences with creaming, giving way to a pound cake-structure with a crisp edge and tender yet friable interior. Having baked the cake in a half sheet pan as opposed to a round tin, the cake dried out significantly faster, causing it to lose malleability. I had strived to distribute the thick batter uniformly; while the sponge did not maintain sameness in height after baking, the result was arguably similar in thickness to the original. Akin to Cooking Tree and the UK retail version, my version comprised of 4 layers of sponge, contrary to the posted recipe with 3 layers.

Out & About #1193 | Mille Feuille Attempt + Raspberry Vanilla Custard Cake

7/21/2026

In the case where my raspberries would see the same rapid decline in freshness as my strawberries did, I readied myself with two rounds of pie dough for speedy assembly of raspberry pie. After sorting the berries though, I reckoned I could save the top third of my basket for intact usage and the rest for jam.

1) Mille Feuille

a) Pie Crust

The prepared pie crust effortlessly transitioned to rectangular strips that could be used as a "cheat" mille feuille pastry. Traditionally made with puff pastry, my first foray into the classic French recipe involved SK's extra flaky pie crust rolled to 0.5 cm thickness.

Due to the experimental nature of the project (and my perpetual inability to cut straight), the segments were awfully asymmetrical. Some were thicker and longer, while others thinner and wider. Although unintentional, the varying dimensions allowed for a wider set of observations.

Each tray was baked at 375 F for 10-15 mins. Ideally, bake time should fall within 10-12 mins, however thicker and wider pieces took up to 15 mins. One ought keep a watchful eye over the strips as they are thin and can burn quickly.

Similar to pie crust, brushing with egg wash and sprinkling with coarse sugar is not optional, as it contributes a golden hue, enhances texture, and automatically renders the strips visually appealing. Sections that had been baked without the egg wash were still tender and flaky, but posed a greater risk of becoming bitter. Amusingly, those without egg wash adopted surface blisters, akin to the textbook cannoli shell.

It was also observed that the strips baked on a Silpat browned evenly on the surface as well as the underside, embodying a buttery, tender texture throughout. Meanwhile, those that were baked on parchment were taller and pasty underneath, with a severe hue variance from edge to edge. They also appeared more starchy as opposed to flaky, thus did not feature the same gratifying snap.

Future attempts, if any, shall require rolling to thinner sheets (thinner than 0.5 cm thickness) and a mandatory egg wash + coarse sugar treatment.

Silpat version, no egg wash or coarse sugar

Parchment version, with egg wash + coarse sugar

b) Custard cream (Pastry cream)

Excess egg yolks from making Swiss Meringue Buttercream were used towards a pastry cream base.

Out & About #1192 | Raspberry Picking + Red Lobster

7/19/2026

Ever since the failed attempt at raspberry picking two summers past, I had been keen on redemption. And while summer months in Ontario see no shortage of seasonal fruit, picking times and durations vary. After all, Mother Nature waits for no one.

Scheduling the July baby hangout proved trickier than past years. Finding availabilities between new jobs and life circumstances was an arduous task. A series of last-minute changes enabled raspberry picking with my birthday buddy and her partner, but excluded another member due to conflicts. The situation reminded me why I gravitated towards one-on-one appointments: scheduling was arguably easier, although not always the case. The joys and interactions stemming a multi-person gathering is irreplaceable though.

My proposed arrival at Downey's was 9:30 - 10:00 AM. The ideal itinerary commenced early to take advantage of quieter hours (both on the farm and adjacent roads/highways), cooler temperatures, and with the aim of avoiding peak UV exposure and heat around noon.
But of course, I am far from a punctual person. My eventual arrival at 10:12 AM resulted from a later-than-anticipated departure combined with on a road closure along Heart Lake Road that closed the northbound access towards the farm. The detour was clearly labelled using orange constructions signage in addition to text-only signs specifying the direction of Downey's Farm. In spite of Google Maps not yet being updated to reflect the new segment of road closure along the corridor, I had familiarized myself with the route in advance of going. Unfortunately, other drivers had not possessed the same foresight, leading to prolonged pauses at all-way stops and infuriatingly slow turns. Interestingly, nearly all traffic traversing along Heart Lake Road concluded with the destination of Downey's.

Prior to setting out, I had also investigated the precise picking location. Raspberry fields were supposedly split between the Strawberry and Apple Farm located at 13707 Heart Lake Road and Farm Market at 13682 Heart Lake Road. The business' website and social media had indicated that the picking field for the given day would be identified via signage.
When I drew close, all signs pointed towards the retail space at 13682. Moreover, all vehicular paths 13707 were observed closed.

I met my birthday buddy in a relatively empty gravel lot. This was a stark contrast between autumnal volumes, where the main parking area was bustling even before 10 AM. Although the duration of daylight was lengthier in the summer, the only visitors in present at 10:12 AM were families with young children.

Although Brampton was merely adjacent to my home city, network connections are poor. The commute by car approximated thirty-five minutes, so one can only imagine the travesty a public transit route would have been. Few amenities were located nearby, meaning that our sole source of relief lay with port-a-potties.
At the early hour, they were decently clean and cool. Not withstanding this, my birthday buddy and I both observed unidentified matter on the seat that we'd rather not identify. A handwashing station with soap was present outside the facilities, doubling as the mandatory hygienic component for facilities with farm animals.
Consistent with my conclusions from Amsterdam, locating public bathrooms was never too tricky in Canada. They were free, available, stocked with toilet paper, and featured functional handwashing stations - they just weren't high tech or especially clean.

We then sauntered towards the farm area, where I had observed signage for raspberry fields previously. A queue had formed for admission into the children's play area. We initially joined the line in order to obtain further details about the raspberry picking, only to later depart the line and seek confirmation from the staff member inside the farm store.
"I think it's on the other side, across the field" she responded, "I'm not totally sure though, since we operate as two separate businesses."

And so we ventured to the overflow parking area. From a distance, I made out the signage for "Pick Your Own Raspberries".

Basket prices were as follows, pro-rated from the base price of $17:

2L for $17 (up to 2 people)
3L for $25.50 (up to 3 people)
4L for $34 (up to 4 people)
6L for $51 (up to 6 people)

My birthday buddy and her partner opted for the 2L basket, while I, being skeptical that 2L would prove sufficient for my needs and repulsed by the paper format of the 3L basket, took to the 4L option. The attendee had confirmed all baskets adopted the format on display, however it was with disappointment that I received a 4L plastic basket whose handle fixture was inconsistent with the version shown. While the one gracing the counter featured a handle that hooked onto the basket, the one received possessed a flimsier fixture wherein the handle was tucked into a slot on the edge of the basket, effectively eliminating its ability to swivel.

While awaiting the tractor to transport us to the raspberry fields, a single port-a-potty was observed near the trail entrance. We agreed that using the bathrooms at the main entrance had been the informed decision, as this one was neither spacious (like the accessible one I had chosen) nor included a handwashing station nearby.

Based on previous experience, dust clouds were expected from the motions of the tractor. Due to the previous day's rainstorm though, the picking grounds were found to be mostly dry with a handful of muddy patches, much to my relief.

A picture-perfect scene with blue skies and peculiarly uniform clouds, we commenced the day with sunny buy breezy conditions.

Out & About #1191 | Lemon Ricotta Cake

7/18/2026

Too often are the instances where I undertake an unplanned project, and even more as of late! The itch to create has been irrefutable, and my office mates are hardly complaining.

Since the acquisition of ricotta cheese for cannoli, I've been simultaneously keeping a watchful eye on its expiry and passively scouring the web for alternate uses. Seeing as I wasn't about to construct lasagna anytime soon, the remaining tub of ricotta was entrusted with none other than my favourite YouTuber. If there was anyone who could reinvent lumpy ricotta in a palatable manner, it was Sunday Baking.

Lemon Ricotta Cake with Lemon Swiss Meringue Buttercream + Lemon Cur

a) Lemon Ricotta Cake

Termed a "cheesecake", I double-checked the ingredient list several times to confirm whether cream cheese was required for the recipe. I guess I should haven't been surprised to see none mentioned, for the "cheese" was ricotta after all.

Ingredients:

120 g granulated sugar
Zest of 1 lemon
110 g unsalted butter
pinch of salt
2 eggs, room temp
225 g ricotta cheese
vanilla extract
150 g AP flour
8 g baking powder

Directions

Preheat oven to 350 F. Line the base of a 6 in pan with parchment paper. (I used aluminum, however it is uncertain whether other materials result in differing rising patterns/doming.)
Combine lemon zest and sugar. Set aside.
Beat softened butter with lemon-infused sugar. Add in vanilla extract,
Add eggs one by one, beating to combine. Ideally, bring the eggs to room temperature before adding to prevent the batter from splitting. (In any case, the batter may appear to split anyways after adding ricotta.)
Add in ricotta cheese and beat again.
Sift in AP flour and baking powder. Add salt. Fold to combine.
Transfer batter to cake tin, using an offset spatula to level the surface and smooth out to the edges. The batter is exceptionally thick, comparable to pound cake.
Bake at 350 F for 35-37 mins, until the top is golden and a skewer emerges clean.
Allow to cool completely before frosting.

The cake commenced as a typical pound cake would: first by creaming, next by adding emulsifiers (eggs), and lastly folding in flour(s). In Sunday's case, ricotta was incorporated just before the eggs. In mine, the lumpy mass was beaten in after the eggs.

The batter emerged shockingly lumpy, even for ricotta. While I reckoned my usage of "traditional" ricotta likely lent a rougher consistency than Sunday's tub of "extra smooth", I simply could not be bothered by blending the cheese in a food processor or blender.
Contrasting against the velvety fluidity of a traditional cheesecake, the formula made for a very thick batter. As such, it is recommended to use an offset spatula to spread the batter in the pan.

It baked up beautifully, with a golden, almost gratin-like finish. The result was a dense cake with lightly crisp edges and a remarkable, zesty profile. Including ricotta lent a somewhat craggy consistency to the cake, beckoning similarities to the almond flour used in Torta Caprese. Rather than remaining lumpy, the cheese had contributed a much-welcome moistness to the cake, allowing the upper and lower thirds to be tender and the centre to be plush and "gooey" - just as advertised! Areas with protruding bits of ricotta had darkened a tad more than the rest of the cake, though the edges remained lightly crisp with a uniform thickness.

Out & About #1190 | Air Quality Woes, Red Velvet Cupcakes + Maltose Rice Krispies

7/15/2026

Despite not being a morning person in the conventional sense, I enjoy making my way downtown before the AM peak. Restless are the evenings prior, but joyful are the forgiving traffic volumes and parking space availability at my home station.

I also appreciate the opportunity to run errands during lunchtime. Dynacare had hinted at a downtown location around the time of my departure last spring. Now fully operational, it was time to verify whether the outpost would make for an easier experience than in the burbs.
Adhering to my standard process of Net Check-In, I was surprised to see a minimal wait time of three minutes being advertised. Upon arrival and check-in, only a handful of visitors were spotted in the waiting area. Regrettably, there were even technicians - just one! - to handle the crowd. My total wait time approximated 20 mins, however the visit was swift and the technician was kind. Although she did not caution me to get up slowly after lying down, I appreciated that she did not promote the online subscription service.

While the wait time was not accurately reflected in Net Check-In, the visit only approximated half the time back home and did not require relinquishing parking fees.

The remaining thirty minutes enabled a speedy stopover to see former coworkers and acquisition of CTC (Cinnamon Toast Crunch) from Rurubaked at Union Summer. A creamy, cinnamon-infused based topped with a somewhat crisp waffle round to garnish, the Mini scoop was delivered contentment. My sole gripe was the inadequacy of "TC", which merely revealed itself in the form of the two cereal squares at the bottom of the cup.

On the subsequent office day, forest fires in Northern Ontario had caused GTA skies to turn tawny. The airborne debris made for incredibly poor air quality, though simultaneously reduced UV strength and humidity levels. Keeping outdoor exploration to a minimum, I donned a mask and hopped on the subway towards Dundas, now TMU, station.

My first stop was The Image Centre located on university grounds. Operating hours were Wednesday to Saturday from 12 PM onwards, rendering it the perfect lunchtime activity.

As the name implied, the gallery housed exhibits centred about photography and images. A total of three exhibits were on display during my stay, one of which a student contribution.

The largest space featured a lofty ceiling and extensive collection of pieces utilizing image layering techniques on black plexiglass.

Out & About #1189 | YZD Make Your Mark, Yorkdale + North York

7/12/2026

Enrolling in a ticketed event is, more often than not, the quickest way to confirm a hangout. There was quite a lot of ambiguity surrounding a summer meet-up with one of my former coworkers, but a Candle-Making Workshop at YZD was all it took to solidify the plan.

I had originally proposed a visit to the Immersive Monet Experience alongside the crafting session, but the bewildering price of admission - plus service fee! - was enough to make me reconsider.
And so, instead of spending majority of the day in Downsview, I included a handful of fun stopovers. For clarity, the stops were equally fun in our books, though my companion admitted that the schedule was busier than anticipated.

We commenced the day around 10:30 AM, with the first stop being Cong Caphe. It would have been ideal to stop by Square One prior to hopping on the highway for sustenance needs and birthday freebie pickups, however its slated Sunday opening time of 11 AM did not align with the day's itinerary.

Instead, I proposed detouring to the nearby Cong Caphe for a snack, as the Vietnamese café opened at the surprisingly early hour of 9 AM. Instead of redeeming my birthday beverage, we each opted for a Saigon Salted Kumquat, currently on BOGO offer.

We also opted for a Lemongrass Chicken Banh Mi to share. The staff were extremely kind and granted my request of slicing the banh mi and placing the halves into different paper bags for ease of consumption.

Biting into the sandwich with eagerly, we exchanged excited "Mmmm"s and approving glances while munching away. The Saigo Salted Kumquat was also decidedly refreshing, combining grounded notes of citrus with an unexpected brininess. The sampling experience was similar to an electrolyte beverage, which often contains mild hints of saltiness.

Since obtaining a taste of Circles & Squares fabulous Sea Salt Chocolate Chip Cookie, I simply could not resist the subsequent opportunity to indulge.
Although this one had been rendered somewhat melty in the hands of Cong Caphe, the specimen was just as scrumptious and gratifying as I recalled on the first taste!

After requesting a toilet paper refill from the staff, we were on our way. My tardiness combined with the unforeseen fifteen-minute delay for food preparation effectively nixed the pre-candle-making stopover at the Lindt warehouse.

Forty minutes and one wrong turn later, Google Maps had led us towards Keele and Wilson, an all-too-familiar area of the city for me. Little had I known that adjacent to the Bombardier site was the recently established YZD facility.

The exceedingly colourful space comprised of 34 Hanover Road and 30 Hanover Road. Complimentary parking was located closer the side of 30 Hanover Road, identified by large signage and a mostly barren asphalt lot. There wasn't a single tree or shady spot to be seen!

Housed within the 30 Hanover Road building were the Art of the Brick Lego Exhibit and Immersive Monet Experience, along with a fever ticketing booth. A member of staff indicated to us that workshops were located "in the other building". And so, we crossed through asphalt grounds that had covered with colourful paint - known as "The Plaza", benches for dining, and a part-playground/part-installation structure repurposing aircraft artifacts into a makeshift play structure. There wasn't a single slide, as to affirm the structure's status as a non-functioning playground, though there were ramps with airplane cutouts for accessibility and flair.

Extremely well-conditioned was 34 Hanover, alternatively known as the YZD Experience Centre. We checked in at the front desk for the Make Your Mark workshop, then made our way upstairs for the Community Sundays event.

Tables had already been set up in advance of our arrival, with placemats and tools placed before each seat. As attendees gradually filed into the space, the instructors began to encourage those present to obtain their scent of choice. Crowding around the table was not uncommon, for the vast number of bottles incited indecisiveness. My ultimate choice lay with Citrus & Sage (10 ml) and Lavender (5 ml), while my companion opted for Amberwood (15 ml). Mixing of scents was noted to be possible, though the instructors warned to limit the combination to no more than two formulas.

Once most of the attendees had retrieved their 15 ml pick of scented oil and returned to their seats, we were instructed to open the shallow, round container before us and affix the wick to its centre. A popsicle stick with a hole assisted in keeping the wick somewhat upright.

The next step involved obtaining hot wax. Two instructor facilitated distribution of hot wax from upright beverage dispensers. Given the proximity to the scented oil table though, attendees began to cluster about instead of forming a single-file line. With the adjacent tables situated nearby and small children being camouflaged by adult attendees, this created a hazard for those turning around with hot wax in their hands.

As the room was well-ventilated, the hot wax hardened rapidly, making it difficult to dye the wax and transfer it to the container before the edges hardened. Instead of waiting for the instructors' next announcement, I opted to trust intuition, mixing in the dye swiftly before pouring it into my container.

Decorative elements were also available for embellishing the candles. Unfortunately, the wax had already hardened before my chosen pieces had a chance to adhere. One of the assistants refused to allow early acquisition of the decorative stone, citing that she was not an instructor and we "should wait for directions". I wholeheartedly disagreed, for, much like baking, timing was crucial when working with temperature-sensitive materials.

Ultimately, many of my picks did not stick. The popsicle stick supporting the wick had also shifted during addition of the decorative elements, leading me to conclude that the base should not be moved before the candle had set.

Out & About #1188 | Birthday Things Feat. Green Tea Scones, Costco Business Centre + Two Birthday Cakes

7/11/2026

Keeping consistent with tradition, time off was requested for the day that marked my existence. Leading up to the celebration was already an influx of birthday promotions, vouchers, and discounts. Development of a strategic redemption plan was necessary, for I was hardly keen to relive the tremendous torture of sugar overload associated with overhauling day-of redemptions.

Leading up to the day, the forecast appeared to hint at thunderstorms. Erring on the side of caution, all events proposed were restricted to indoor activities and remaining local, should there be an immediate desire to return home amidst the heat.

Green Tea Scones

Attempting baked goods wasn't in my weekend plans, though, once again, my mind got ahead of my body. While contemplating non-beverage uses for my Ten Ren Green Tea Powder, I had already assembled a dough for Green Tea Scones. The dough would chill overnight, and emerge from the oven prior to departing for the first stop of the day.

The formula was derived from Sunday Baking's 5 Star Hotel Scone Recipe, with 10 g of AP flour swapped out for an equivalent amount of green tea powder.

Ingredients:

120 g unsalted butter
270 g AP flour
10 g green tea powder
70 g granulated sugar
8 g baking powder
Pinch of salt
1 Egg (50 g)
75 g heavy cream
30 g half and half cream
15 g coconut Milk
1 tsp vanilla extract

Directions

In a large bowl, whisk together AP flour, green tea powder, sugar, salt, and baking powder.
Incorporate butter using a pasty cutter. It is standard practice to cut the butter into cubes in advance and store in the refrigerator until use, however slicing/cubing butter from the block directly into the dry ingredient mixture works as well, as contact with the butter (ie. heat transfer from hands) is limited.
Whisk together egg, cream, and milk (if using). Set aside.
When pea-sized bits of butter remain, add in the egg-cream mixture and vanilla. Gently mix to combine, then knead together to form a dough.
Wrap the dough in plastic and transfer to the refrigerator to rest for at least one hour.
Preheat oven to 350 F.
Portion into desired sizes using a dough cutter. Brush the surface with egg white.
Bake at 350 F for 18-19 mins. Allow to cool completely.
Serve and enjoy as is, or with your choice of clotted cream of jam!

Notes

Sunday's recipe calls for heavy cream only, however I was running low and substituted with coconut milk. Although it has a lower fat content, there were no repercussions observed in the final product.
Most tender doughs are refrigerated for 1-2h to allow gluten to relax. Given my schedule of events, my dough rested overnight in the fridge.
Sunday obtained six portions of 100 g each, however I was not fond of giant scones and opted for smaller portions. The result was twelve totally uneven servings, however I was unwilling to re-roll scraps as it would require chilling again before baking and typically reduces the tenderness after working.
In place of egg wash using a whole beaten egg, using egg white allows to preserve the grassy hue of green tea - as learned from Sunday's Matcha Scone recipe (which I did not find at the time of creation!).

Despite the utter lack of preparation going into the trial, the scones materialized into gloriously lofty mounds with a golden sheen. They were absolutely beautiful - perhaps the most impressive scones I've crafted to date!

Encased within a sturdy exterior was a tender crumb that showcasing a subtle green tea essence. Contrary to using Japanese matcha, where the flavour often prevails as too prominent or bitter, the milder green tea powder was impeccable for this application. It was a pleasant surprise given its blandness in lattes.
During the consumption process, I longed for neither clotted cream nor extra butter, but found harmony in pairing the scone with strawberry jam/jelly leftover from Canada Day creations.

Out & About #1187 | Attempting Monet to Matisse + Mom's Pan-Fried Bun Chinatown

7/8/2026

Ruthless has the summer heat proved to be: I've neither been inclined to maximize my Bike Share membership nor undertake the grueling treks outdoors, especially when face covering tends to result in breakouts.

Over lunch, my steps were restricted to the ventilated indoor quarters of the PATH. Alas, as the facilities flooded with office workers, the availability of air conditioning became irrelevant; the corridors were as congested as could be with lunch lineups and chatty diners.

A brisk trek through First Canadian Place informed of new discoveries: Rosie's Burgers signage on the top level food court and a fully operational Dynacare on the concourse level.

Against my better decision, I exited onto street level at Metrocentre, subjecting myself to the brutal conditions of mid-day UV rays, construction dust, and absolutely no canopy shade whatsoever. Forgetting my neck fan was the worst blunder of the day.

Having received a friend's recommendation for Ivy. Coffee Shop at Pearl and Duncan, I entered into the heritage-designated building out of curiosity. The café had chosen to keep its double doors open, inviting not only humidity but flying guests into the premises.

Minimal interest was taken towards the basic branded apparel designs, merchandise shelf featuring tumblers with an identical colour palette to Hokusan's Niju, and gelato fridge. The pastry case also appeared grim, while the offerings above equally uninspiring. External temperatures beckoned for a zesty, refreshing beverage, not overpriced lattes with tremendous amounts of sweetener and milky foam.

Disappointed by the display, I ducked into the adjacent office building to contemplate next steps. Much to my relief, the lobby was an apparent new build, providing welcome blasts of A/C with an extended seating area for Ivy. patrons.

Not particularly eager to remain in the coffee shop's steamy environment, I took advantage of the much-needed ventilation while placing a mobile order for Starbucks' new Mango Strawberry Lemonade Refresher. The walk to King and John was short-lived, but similarly unbearable despite my attempt to avoid sun by travelling along side streets.

Back in the office, my beverage began to condense on the table. I began to perspire uncontrollably in the sauna-like environment of the meeting room. No amount of ice could have appeased the torture.

Once the clock struck 4 PM, I was liberated to meet one of two concert buddies for an evening of fun.

The first order of business was to visit photoism. Hopping on the subway towards Wellesley station, the mission was accomplished in record time. It was with dismay that I realized the disappearance of Jay B's photoism frame, which had departed on June 30th - just one day after my impromptu Koreatown visit. Fate really works in mysterious ways.

I proceeded to lead the way for an afternoon snack afterwards. We stopped by the exterior of Bloom, but quickly moved on as the concert buddy had expressed a longtime dislike for all things matcha.

Out & About #1186 | Sweltering Summers Feat. Mr. Cheesecake + Viet Coffee Basque Attempt

7/8/2026

If I hadn't strolled into Loblaws looking for ricotta, I would have likely skipped the weekend wine sampling. In that case, I likely wouldn't have been informed by the staff that my ID was due to expire in the next few days.
Laying eyes on the date, an audible gasp escaped me. Alas, even louder was the gasp that proceeded upon realizing that online renewal would not be possible due to requirement for a new photo.

Given that I was unable to secure an appointment before the date of expiry, I decided to try my chances walking into the nearest Service Ontario while downtown. Departing my station slightly early, I arrived at 12:01 PM, just beating the lunch crowd! By 12:10, a lengthy lineup had formed.
There were a total of 3 service counters. Despite being the 10th person in the queue, I only waited until 12:19 PM. Moreover, the process was swift: I had returned to the muggy conditions of the outside world by 12:24 PM. These compressed wait times were unthinkable at any suburban Service Ontario location!

With the remainder of my lunch break, I took to speedily browsing the Eaton Centre.

Heytea had supposedly run out of World Cup magnets as of Sunday, which meant that confirmed my short-lived duration in line to be in vain. As I departed the lineup, so did the customer behind me. We had clearly sought out the same objective.

Across the corridor was flying tiger, a recent addition that had taken over the former space of Fox Home.

Consistent with my coworker's findings, the store featured poor flow and circulation due to its constrained size. In addition, the products were notably more tacky and less kitschy-cute than I had recalled from my recent trip to Amsterdam. Although I successfully located one of the cake stands that had piqued my interest, my jaw dropped seeing its 100% markup.

Fitness equipment was an amusing sighting. The cork blocks were cheaper than Sportchek, though the weights, mats, and other accessories rang in at market price.

Memorable had been the extensive assortment of budget-friendly photo frames at the Amsterdam flying tiger, however Eaton merely carried maybe one sixth of that selection - and at steeper price points too!

I hurried back to the office, arriving in a sweaty yet punctual state. Neither speed-walking nor biking would manage to whisk me back in time, so I grudgingly hopped on the TTC. By nothing short of a miracle, the city's notoriously unreliable transit system granted my return back in the record time of five minutes!

Alongside brutally steamy conditions comes dehydration, sore throat, and humidity fatigue. Chinese herbal teas and sugar cane drinks were depleted in an attempt to cool and nourish the body.

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.