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Out & About #1030 | Bata Shoe Museum, More Bike Share + Adulting

8/31/2024

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When office days take an unexpectedly steamy turn, one is compelled to consider indoor alternatives for lunchtime ventures.
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The trek towards the office usually spans no more than fifteen minutes. Before I had even reached the halfway mark though, I had already shed my cardigan and powered on my neck pan. Extremely humid days make for miserable walks in the city, and when the early morning hours had already posed difficulty breathing, I knew Mother Nature was foreshadowing an imminent surge in mercury levels.
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​By the time noon rolled around, I had secured a last-minute admission pass for the Bata Shoe Museum using the TPL Map. The reservation enabled a total of two adults and four children to visit; I proposed the idea to my coworker, who eagerly joined me upon hearing the word "museum".
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​To combat the dreadful heat, we opted to take the subway from St. Patrick to St. George. Mind you, as someone seldom takes TTC nowadays, I did struggle slightly with finding the correct exit from the Line 1-2 transfer station. Upon rearing our heads onto St. George and Bloor, we were graced with the sight of ongoing cycle track work at the intersection.

New asphalt, fresh pavement markings, and dazzling concrete came into view - all much to my delight as a recent member of the Bike Share community.
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On the southwest corner of the intersection was our destination of interest, the Bata Shoe Museum. I led the way through the accessibility-enabled glass doors, then halted by the elevators as it occurred to me that I hadn't downloaded the pass as yet. I quickly saved the PDF, then approached the counter with both the pass and library card in hand.
"I can help you over here." a young gentleman offered. "I'll just need your order number, library card number, and a piece of ID."
This was possibly the most comprehensive check to date, for not even Ripley's had verified that the name of the booking member matched the ID of the member on site.
Following check-in, the man provided an overview of the museum. Spanning a total of four floors, he recommended commencing from the basement level and working one's way up. Besides a spacious staircase, visitors with mobility needs could also utilize the nearby elevator and Wave-to-Open sensors to access each exhibit.

At the bottommost floor were washrooms, a seating and lounge area, and an area where one could try on shoes of various styles and sizes. I wasn't particularly keen on touching surfaces with which others' soles have come into contact, though I did enjoy the amusing array of footwear available.
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The basement level also featured an exhibit titled "All About Shoes: Footwear Through the Ages". As the name implied, it showcased various styles of shoes worn throughout the decades. These styles would vary drastically in size, shape, and material to reflect the needs of those inhabiting different parts of the globe. 
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An Ameblo Pigg-style staircase would lead one up to a smaller section of the same exhibit. This portion featured comparatively modern styles: suede, leather, and hide were shed for patent leather, canvas, and rubber. Sneakers and loafers announced the departure from moccasins, cowboy boots, pointy heels, and sparkly platforms.
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​"All About Shoes" led us back to the ground floor, where we'd climb up the stairs towards the second floor exhibits. Immediately piquing our interest was "Exhibit A: Investigating Crime and Footwear".
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Themed in black and red, this compact room garnered immediate interest. Neither of us had envisioned a possible link between crime-solving and shoes! The tidbits were exceptionally engaging, and we wished that we could have read them all during our stay. Unfortunately, the lunchtime visit had restricted the duration of stay per room to a mere few minutes.

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Out & About #1029 | Peach Slab Pie with Oat Streusel + Almond Frangipane Tart

8/25/2024

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​As if they had been keeping a keen ear on m my not-so-silent grievances, the peaches ripened up immediately the following day. Their skins remained fuzzy and dry to the touch, yet the surface yielded ever so slightly when pressed. Taking them over to the cutting board, I'd be graced with fabulous, fragrant slices bursting with juiciness. The peaches were now positively perfect for eating out of hand.
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Of course, this was not say that I'd set my peachy projects aside. Having already prepared a number of components the previous evening, I'd proceed as planned. 
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But alas, baking experiments hardly pan out as expected.
1) Peach Slab Pie with Oat Streusel

From the day the video materialized on my feed, I was determined to recreate it, or at least a version of it.

​Slab pies were a variation of the circular Thanksgiving centerpiece that utilized a sheet pan. The intent was to serve a large crowd without fear of distribution uncertainties. In my case, I had hoped for it to be the answer to quickly ripening peaches.
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​The recipe for the peach filling would be sourced from Claire's recipe, and somewhat scaled down to suit my four peaches (about 2 lbs, or 946 g to be exact, with the pits removed).
I turned to SK's familiar all-butter dough, but took to gathering the floury pieces into a single mass instead of dividing into halves, as I usually do. This would be chilled overnight, then thawed for use the next morning.

Upon rolling, I learned of the potential rationale behind splitting the dough into smaller portions. For starters, the smaller discs were easier to roll. I struggled tremendously with flattening the rectangular block into a usable shape. They would also enable more uniform thawing, while my single slab saw pockets of melting butter on the surface and a relatively rigid centre.
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Cut into thin slices instead of chunks, I opted against the blanching step - it was, indeed, too fussy for me. The fruit would then be macerated in 82 g of golden yellow sugar (in place of Demarara), vanilla extract, a pinch of salt, and warm spices of cinnamon, nutmeg, and ground ginger. Thirty to sixty minutes would have been sufficient in drawing out the natural juices, though the bowl would again reside in the fridge overnight until use.
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​Straining the macerating liquid from the peaches and thickening them on the stovetop provided insurance against a soggy pie bottom, which is likely crucial for a slab pie of this size. I frequently skip this step, instead incorporating cornstarch directly during maceration and intentionally choosing low-moisture fruit for use in pies and galettes. (Early season apples are great for this application.) One would be also required to allow the mixture to cool down slightly after coagulation, as to prevent melting the butter in the pie dough. This would consequently entail additional dishes of a saucepot, spatula, and heat-safe bowl.
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Out & About #1028 | Peach Picking at Parkway Orchards NOTL

8/24/2024

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Ontario is a paradise of seasonal produce, ranging from berries in the early summer to stone fruit in mid-to-late summer, and apples and root vegetables in the fall. Various guidelines exist across the web to inform interested residents of picking season, which assists both consumers and local farmers in making the most of annual harvest periods.

Raspberry picking had been unsuccessful, thus I reiterated the need to undertake at least one instance of fruit picking prior to the end of the season. Such an outing was easier said than done, however, for ripening periods  of most fruit last for two weeks at most; the schedules of my browsing partner and I are not exactly fluid enough to accommodate weekday afternoon trips to Niagara. (I can hardly set aside enough time for chores on a good day!)

With these factors in mind, an incredulous amount of planning would be required leading up to the event. Peaches would be the next item of desire following berries. Of all the farms in the GTHA, there were few that offered peaches, and even fewer that enabled pick-your-own opportunities. Cherry Avenue Farms and Parkway Orchards would constitute the sole contenders, with opening hours subject to crop inventory and their ripening status. Hours and updates were provided on the farm websites on a near-daily basis. I had held out hope for either establishment, though concluded that the Winona Peach Festival for marketplace baskets would be the next best option should the pick-your-own destinations not be attainable.
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​On Friday evening, I'd conduct my last check. Cherry Avenue Farms had noted a pending availability of blue plums but a low inventory of peaches; the Vineland orchard would be closed throughout the weekend to allow for crop ripening. This led me to investigate the further option of Parkway Orchards, though distance was hardly a consideration at this point. The website had been revised to included limited hours of Sunday, though a quick call to the farm informed that the hours were merely tentative. The man on the other end of the line confirmed hours of operation for Saturday, but explained that Sunday hours would be dependent on stock. This was a reasonable approach, and also one that steered our Saturday itinerary.
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The agenda were further modified by an unexpected appointment for my browsing partner. In order to be back in the burbs by lunchtime, we agreed on an exceptionally early departure, as to reach the farm by their opening time of 9 AM. I resolved that this was the only manner to enable both peach picking and appointment partaking, thus dragged myself out of bed at 6 AM - the same time required by my usual in-office days. Anticipating standard traffic conditions, we were scheduled for a 7:30 AM departure.

​Congestion levels were highly manageable, however, and we reached Guelph Line in just twenty minutes! Never before had I experienced such peaceful conditions on the QEW in broad daylight.
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Swift travels enabled a bathroom stop at Niagara Gateway in Grimsby. It was an ONroute-type fixture with a streamlined food court, indoor plumbing facilities, and information booth (with souvenirs). At our time of visit, all food vendors were observed shuttered with the exception of Tim Hortons. Surrounding the dining area were promotional banners for local happenings.

In contrast to the modern, brightly-illuminated ONroute stops, the Niagara Gateway presented itself with a casual, cabin-like appearance. While condensed into a small area, the bathrooms facilities were arguably cleaner, equipped with at least four dyson airblade hand dryers - not one bearing a speck of dust (Ahem, Square One!).
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Continuing towards Niagara-on-the-Lake, we'd pull into the asphalt (not gravel!) lot of Parkway Orchards at 8:54 AM. We were the first patrons to arrive, but were slowly joined by other visitors as the clock neared 9 AM. Admittedly, it was shocking to see the handful of people that managed to make their way out this early in the day.
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​At the front of the farm was a deserted Bake Shop of sorts. To its left was signage that indicated an entry point on the north side of the building.
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Out & About #1027 | Bike Share Continued, Fresh Air Fitness + Lotus Biscoff Icebox Cake

8/23/2024

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Most Mondays start with sleepy entries into the morning. Mine started with a hangover after indulging in sake after the departure of Beer Garden vendors at Japan Festival.

The afternoon would see creation of an Ovaltine Matcha Latte. Put to the test was Hokusan's pricey Niju series. While the use of ceremonial matcha is excessive in my opinion, I was curious to observe differences between my go-to pick of Momo Tea's Matsu.
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It was with shock that I learned the tins to be without freshness seals. A muted green hue with yellowy undertones would be revealed, followed by an extremely floral fragrance that I was none too fond of. Upon crafting the beverage, I could perceive mild notes of grassiness, though the floralness continued to overwhelm the olfactory palette. The resulting colour wasn't revolutionary, though the formula does indeed shine with milk, making it the ideal contender for the ever-basic matcha latte.

I never did understand the cult following behind Hokusan, and perhaps I never will.
​Meals of the week comprised of Steamed Pork and Turnip + Choy Sum (and Furikake) over Rice, Braised Chicken and Lap Cheong with Congee, Fuzzy Melon Soup, and homemade Cha Siu.
I'd also prepare two servings of Black Sesame Glutinous Rice Balls - one with crystal rock sugar and another with a ginger-infused version of the syrup.
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My alarm clock would be compromised the morning of my required in-office presence, leading to a mad scramble and dash for the train. Miraculously, I made it to the station and charged up the platforms just in time to catch my regular freight. "Noooooo" could be audibly heard by fellow commuters just before the doors closed.
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​Thankfully, the morning had proved cooler than most, keeping perspiration at bay as I blazed through my morning routine.
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​These cooler temperatures also encouraged further foray into the realm of Bike Share. Over the course of the morning, I'd review options for my lunchtime route, eventually settling on traversing northeast in the first half and southwest for the return route. These decisions had been intentional as to prevent a sweaty uphill return and ensure a timely return for an afternoon meeting.
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With some difficulty, I pedalled up Bay Street, and was immediately faced with aggressive drivers. The vast majority rushed through right turns, obstructing the crosswalk and curb lane, and even through intersections. The lack of dedicated cycling facilities and high pedestrian volumes made for a generally unpleasant and unsafe experience. Uni-directional cycle tracks on Bay Street did not commence until north of Dundas Street, pending curbside construction activities.
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I continued until Wellesley, then Sherbourne, then Bloor St E, as per my planned route. In cycling through the various high-density neighbourhoods, one could clearly distinguish the respective demographic and income levels.

In the planning stage, I had intended to dock the bike once at Castle Frank station. Along the way was a more convenient Bike Share station at Bloor and Parliament. A cycle track that gradually ramped up towards the sidewalk served as incentive to disembark briefly. Being situated at the base of a new residential tower, all docks were empty, meaning that inhabitants of the building had likely taken to the service for commuting purposes.
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I continued along Bloor, but stopped within minutes due to concerns over squeaking sounds arising from the left pedal. Considering a bike swap, I docked at Castle Frank, only to undock the same bike again upon discovering the remainder to be e-bikes (extra charge) or those with peeling seats.

Interestingly, the pedals no longer squeaked as loudly upon undocking. I'd then continue along the Bloor Street overpass, which offered the typical Ontario lookout of leafy shrubs and the generally unimposing Don River. While I cannot compare directly to the Burrard Bridge, even Mississauga's Credit River featured grander scenery.
Instead of turning onto Royal Drive, which is somewhat of an on-ramp for the DVP, I mistakenly turned into the parking lot of the City Adult Learning Centre and descended onto an unpaved trail with stairs. As I ventured further, the area revealed itself as the grounds of a homeless resident: a grocery cart's worth of belongings were spotted at the lowest level of the ramp, while a clothing line for hanging laundry was spotted within metres of the DVP. Reversing with the bike was a travesty, yet survival instincts demanded swift actions.

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Out & About #1026 | Japan Festival Amidst a Rainstorm

8/18/2024

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My annual attendance at Japan Festival has seen an even longer history than Thanksgiving weekend hiking. With the exception of 2020, wherein the pandemic had eradicated most festivals, I can proudly declare that I've not missed a single occurrence of the event since its introduction to Celebration Square in 2016. Fortunately, the venue has not been altered since the summer of eight years past: stress-free and fee-free parking remains in the garage beneath the Civic Centre.
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​Intending to embrace the festival-going vibes of the previous year, I reached for my wide-brim straw hat once more. My browsing partner arrived punctually, though ominous grey skies prompted us to round back to the house for an umbrella. And thank goodness we did.
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Though the earlier hours had seen glorious blue skies and plenty of sunshine, these conditions had receded to a foreboding dullness come the early afternoon. Our 3 PM arrival had intended to coincide with the Origami showcase taking place at 3:45 PM, whilst enabling a brief perusal of the festival grounds in advance of drawing near the stage.
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There were a handful of independent artists present, including a few long-time vendors with familiar stall configurations. My priority was none other than CHOYA's booth, however. I was due for a restock of Choya Umeshu Plums, along with a new batch of (non-alcoholic) Yuzu Soda. ​These were promptly placed in the car to prevent transporting the cans for the remainder of our stay.
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View the full album HERE !
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Clouds began to move in steadily as we took our first steps about the fountain, and by the time we had re-emerged from the parking garage, showers would descend on festival attendees. The large droplets rapidly transformed to a relentless downpour, causing many to take cover under the nearby library pillars and vendor tents. We too took shelter within OOMOMO's booth, watching with amusement as the staff avidly promoted their availability of umbrellas and rain ponchos.
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Out & About #1025 | Cracking Chocolate Thai Tea, Costco Dixie + Attempting Dubai Chocolate

8/17/2024

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​Some weeks are a bit crazy, and others crazier still. The temporary return of my browsing partner gave rise to a plethora of unplanned engagements, which strictly intensified the impacts of my existing commitments. Energy levels were running low without many opportunities for recovery, if any.
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Work-from-days would entail arguably low-commitment kitchen endeavours, endless chores, and munching on the remnants of Pecan Pie and Russian Honey Cake.
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1) Thai Tea in a Cracking Chocolate Shell
Having been sent a number of images and videos about a certain "viral" cracking chocolate shell beverage, I decided it was time to validate my suspicions once and for all: It would not taste any different with the exception of added chocolate shards that do not incorporate readily.

​​My rendition would involve my go-to Thai Tea as of late and a thin layer of Surfin. After melting an approximate 50-75 g of the semisweet couverture, I took to carefully lining the inside of one of my many plastic cups inherited from previous purchases. The unsealed would then be placed in the freezer until solid; just five minutes were needed for the thin coating.
Once the prepared Thai Tea was poured within, the chocolate lining softened slightly, causing the sides of the cup to yield with ease. To achieve the signature shatter effect, the cup was placed back into the freezer - sealed this time - for about 20 minutes to harden. Within this period, the shell solidified and the ice melted, allowing the beverage to remain chilled but not icy.
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The chocolate coating cracked readily, though did not alter flavour of the drink drastically. At best, one could taste faint hints of chocolate as the drink came to room temperature. Consuming the drink indoors in an air-conditioned setting had preserved the temperature of the beverage, thus I was merely left with chocolate shards at the bottom of the cup that had to be scooped out separately.
Should I have taken the drink to a saunter in thirty-degree weather outside, I may have experienced a mocha-laced Thai Tea of sorts, though the creation wasn't novel enough to warrant a second trial. Furthermore, I did not enjoy that the creation was limited to cold drinks and the mandatory use of a plastic cup. This material neither serves to insulate its contents and is also susceptible to warping and deformation if smeared with hot, just-melted chocolate. As with many food trends as of late, the venture sought out additional labour efforts and time without producing justifiable results.
2) Dubai Chocolate Attempt
​Another recent fad circulating online has been Dubai Chocolate. Those acquainted with my habits ought be aware that Swiss chocolatiers of Lindt and Läderach constitute my consistent favourites. Budget brands, or even those with Belgian origins (681), have wrecked havoc on my skin. In other words, I wasn't excessively keen on ingesting chocolate with unknown origins, or bracing myself for potential breakouts resulting from consumption.

That said, I recalled my forgotten stash of pistachios from Tavazo Nuts, as well as a handful of bulk barn specimens. The latter proved nearly impossible to deshell, and my thumbs were aching terribly afterwards. Surprisingly, the pinkish variety from the Middle East opened quite readily. Nevertheless, the process was lengthy: approximately thirty minutes would pass before I successfully obtained 150 g of the coveted nut.
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i) Pistachio Paste/Homemade Pistachio Butter
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​My unofficial - and utterly unplanned - guideline for transforming the nuts into a homemade nut butter is as follows:
Ingredients
  • 150 g pistachios, no shell
  • 1/4 tsp salt
  • 40 g raw creamed honey *
  • 46 g canola oil *

Yield:
  • 610 g bowl + pistachio paste (not sure about this? XL bowl weight is 1007 g, L bowl is 686 g)
  • 175 g pistachio butter (no oil)
  • 221 g pistachio butter (with oil)
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Directions:
  1. Arrange pistachios in a single layer on a baking sheet. Bake at 350 F for 7 minutes. Let cool slightly.
  2. Transfer pistachios to food processor and pulverize until a paste forms. This may take several rounds of pulsing and scraping down the sizes of the food processor. Be mindful of overworking the motor if using a relatively frail food processor.
  3. Once the mixture begins to exude oils and slowly bind together in the food processor, add in salt and blitz once more. Transfer to a medium-large bowl.
  4. Add in honey or alternative choice of sweetener. Mix well to combine. Note that the addition of any liquid will cause seizing of the mixture.
  5. Gradually mix in neutral oil to reinstate a spreadable consistency. For my purposes, canola oil was gradually mixed into the seized nut butter in quantities of: 13 g, 17 g, and 16 g. This amount may differ based on the desired output consistency, thus it is recommended to add the oil in intervals and check after each incorporation.
  6. Transfer to an airtight container until use. Do not refrigerate.
​Infrequently do I subject my mini food processor to such strenuous tasks. Nut butters are finnicky in the sense that any liquid will cause seizing - an aspect I'd come to discover firsthand. As noted above, neutral oil assists in restoring its consistency. Beware though, for it also reduces shelf life.
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Before addition of oil
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After addition of oil
​I could have - and perhaps should have - stopped at homemade pistachio butter. It was scrumptious, slightly coarse, and the perfect, stabilizer-free peanut butter substitute! But, of course, these projects do not cease so quickly.​
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Out & About #1024 | Commencing a Bike Share Odyssey + Ripley's Aquarium

8/14/2024

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I had intrepid plans for my upcoming in-office days. Beyond a pantry clearout of ancient tea bags, my newly acquired neon bike helmet and cycling gloves from MEC would venture downtown with me.
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Squeezing in a trip to Koreatown between two meetings made for the most hurried lunchtime expedition to date, especially when the route was unfamiliar and the Bike Share login process not nearly as seamless as before.

Not withstanding these obstructions - inclusive of nearly sliding off the seat and maneuvering around a lane closure at Bloor St W and St. George, I'd arrive unscathed at the doors of Hodo Kwaja in under twenty minutes. The bike would be parked at the northeast corner of Bloor St W and Euclid, any otherwise empty station during lunchtime.
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My picks of the day would include a standalone Brown Sugar Pancake (Hoddeok) and 6-piece set of assorted Walnut Cakes (Hodo Kwaja) for my coworker, followed by a 5-pack and 30-pack of the traditional treats respectively for myself. These items were bestowed upon me using my own sturdy reusable containers. The initiative delighted the ever-amicable lady behind the cashier, for it not only lessened her workload (box folding, etc.) but further demonstrated a sustainable approach as a consumer. Neither fell within my core objectives, for my priority was to ensure safe packaging for transit and eliminate the need to transfer greasy items out of their paper and Styrofoam packaging once back home.

In addition to my usual selection, I also inquired about iced coffee - reasonably so, given the weather conditions and activity levels of the day. The cups were priced based on size: 10 oz for $1.75 or 12 oz $1.95. With some degree of uncertainty, I retrieved my tumbler for the request, noting its capacity of just over 1 cup / 250 ml.
The lady offered to rinse the tumbler, which had previously held this morning's cold brew. Next, she filled it to the presumed 10 oz mark, adding ice, milk, and sugar with my confirmation. "There's still some room - would you like more ice? More coffee?" she offered with a big smile, "I can fill up with coffee if you'd like - it's cold! I'll only charge you for the 10 oz." It was as if she had read my mind regarding temperature qualms.
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The stopover was incredibly brief and efficient. Within minutes, I crossed over to P.A.T. Supermarket, where a second Bike Share station could be found. Located at the southwest corner of Bloor St W and Manning Ave, this station offered a greater number of bikes, with nearly all positioned under the shade. This feature was worth noting, as well-illuminated areas generally equate to scorching seats.
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My return was made in under thirteen minutes, for most of the route was downhill. Midtown-downtown cycling connections were surprisingly good, with plenty of one-way residential streets surrounding K-Town, uni-directional cycle tracks on Harbord Street, narrow-but-functional cycle tracks on College, and a seamless connection at the southwest corner of College and University. Contrasting against the horrifically narrow segments surrounding the University of Toronto St. George campus, the southbound segment along University was extremely wide. Fresh asphalt had been laid not long ago, along with pavement markings, tactile strips around bus stops, and two-stage crosswalks/concrete barriers to delineate between pedestrian, cyclist, and vehicular traffic.

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Out & About #1023 | Pecan Pie + Challenging Russian Honey Cake (Medovik)

8/10/2024

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Even in the absence of outings, weekends tend to fly by in the blink of an eye. Between daily duties, house maintenance, expense documentation, and simply survival steps, little time is left for deviations.
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By working efficiently, and tirelessly, those few pockets were repurposed into an experimental experience in the kitchen.
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1) Pecan Pie
My leftover pie crust had been intentionally shaped as a rectangle to facilitate the formation of pecan tarts. Having forgotten my desire to craft individual servings, I continued with the usual SK formula for a pie.
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​Allocating adequate thawing time for the crust ensured that I could reshape the dough to fit my circular glass pan without tearing. That said, I did find the elongated shape a bit tricky to crimp, and the crust eventually drooped at the edges during the parbaking process.
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​In light of my oven's frustrating fluctuating internal temperature, I had erred on the conservative side and baked the crust at 400 F for 20 minutes, as SK specifies. The sudden surge in heat caused the rim to darken rapidly, later scorching to a moderate bitterness as the filling was added and the tray returned to the oven.
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It was also with minor grievances that I noted a distinctly sweeter profile than usual. While my browsing partner had commented on the sugar levels previously, I hadn't paid much attention to it. The somewhat cloying profile was irrefutable this time around though.
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Reviewing SK's formula, I was perplexed at this outcome, for I hadn't deviated at all from the ingredient quantities. Even the types and brands of sugar had remained the same! Referencing my previously converted recipe, I had adhered to the following:

Filling
  • 6 tbsp = 6 x 14 g = 84 g unsalted butter
  • 1 cup = 135 g brown sugar
  • 3/4 cup = 168 g golden syrup
  • pinch of sea salt
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 3 eggs
The only deviation I could note was the use of Allen's apple cider vinegar instead of Heinz, which may had proven less acidic, thus unable to neutralize the sugars in the recipe. All in all, it may be worth adjusting the quantity of brown sugar in future runs and/or using a combination of golden yellow and brown to prevent loss of nutty complexity.
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2) Medovik / Russian Honey Cake
​The grander project at hand would be the Russian Honey Cake. Known traditionally as "Medovik" (or "Medovic"), the creation involved 8 layers (reason unknown) of honey-flavoured cookies alternated with sour cream filling.
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​Truthfully, I had been eyeing the recipe on SK's site for some time now - at least since my toxic consulting days. But even after roughly four years, I hadn't succeeded in locating an authentic slice of the specimen for sampling - Heck, I never found it on any bakery shelf to start! Battling an inkling of inspiration for a weekend bread project supplemented with a craving for crisp cookies, I resolved to embark on the multi-step concoction once and for all.

I had probably read the recipe at least three times before commencing, though hadn't sought out other sources to subsidize my knowledge. In her writeup, SK had detailed a labourious mission with regard to dough formation, though barely described the filling and assembly. She had taken to constructing the dough manually, only introducing a food processor in the final stages for decoration. My approach would utilize a greater number of tools, which reserved arm strength for assembly but consequently led to more dishes.
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​A) Dough

SK's recipe was stated to make 8 layers of 9 in rounds, with enough excess to coat the exterior with crumbs. I had initially regarded the ingredient list with some skepticism, for 115 g of butter and 3 large eggs did not seem any more than the quantities I'd normally use for 6 in cakes. Then, I reached the specified quantity of flour: 455 g of AP flour. It all made sense: They were cookies that would be rolled quite thin.
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For my first attempt, I opted against scaling the recipe:
  • 170 g honey *
  • 100 g granulated sugar
  • 115 unsalted butter
  • 1 tsp baking soda
  • 3 eggs
  • pinch of salt
  • 1 tsp vanilla extract
  • 455 g AP flour, separated into 300 g and 150 g portions

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Out & About #1022 | 18feet & The Cheong + Hong Kong Island Pineapple Buns

8/9/2024

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Returning to the office following Civic Holiday long weekend ought have assumed a task free of resistance for me. Unlike my fellow colleagues, the weekend had proved relatively calm with merely gym visits, baking, and cleaning having taken place.

Alas, fluctuating fan levels would make for horrendous sleep. I would awake just before 4 AM, then flit between sleep and consciousness until 5:16 AM. I stood up adamantly and adjusted the thermostat settings, an act I should have done sooner. Settings restored to an acceptable sleeping temperature, I immediately fell into a slumber, only to be rudely woken by my alarm one hour later.

Suffice to say, surviving the morning emerged challenging. Cold Brew from home would keep sane for a few hours, though I knew I'd be due for caffeine intake around lunchtime.
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Due to having two meetings sandwiching lunch hour, my period of exploration would be reduced accordingly. A brisk walk would be undertaken, allowing me to arrive at 18feet Espresso Bar & The Cheong within 20 minutes.
Nearing Gerrard and Church, I saw flashing lights.
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"It can't be..." I silently prayed that the location of the incident would not be before the Korean café of interest. But of course, it was.
A backpack-donning young male was spotted articulating details to two paramedics as the patient was transferred out on a stretcher. That said, it was uncertain whether the situation had taken place at my chosen POI of the afternoon.
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​Inside 18feet was an exceptionally neat and inviting interior, with clearly defined areas for lounging and ordering. Seating would be distributed between two floors separated by a short staircase: small tables on the same level as the entrance and bar seating on the upper level across from the cashier. To the left of the order pickup area was a shelf of branded merchandise, De Mello coffee beans (Dancing Goats), and Hokusan Niju Matcha. Further left was a condiment stand with straws, a fanned tower of paper napkins, and chocolate powder cannisters for further customization of drinks.
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18feet had made headlines for being the first in the city to specialize in "cheong", otherwise known as a Korean jam/compote. Initially, I had contemplated the café's signature Strawberry Cheong with a shot of matcha or espresso. Alas, extreme exhaustion and sleep deprivation from the previous night would immediately replace the desire for cheong with caffeine, prompting the request for a Café Latte with a shot of matcha. The cashier hesitated for a moment before proposing the alternative of a Matcha Latte with a shot of espresso, which was pricier but likely easier to construct due to the order of matcha and espresso preparation. While she inquired whether the preference lay with a hot or iced rendition, she hadn't bothered to ask of my preferred size, automatically tacking on a dollar extra for the Large. The Premium Matcha Latte was already priced steeply at $5.50 for a 12 oz./Regular; the upsize and extra espresso shot would set me back another loonie each, bringing the total to $6.50 plus tax. I was informed of a 10% off promotion for following the coffee shop's Instagram account. Amusingly, the cashier did not wait for me to show her confirmation of following before applying the discount. The grand total of my dirty matcha was $7.32.
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​Boasting beautifully defined layers, my first sip was rather sweet. Subsequent sips were noticeably less sweet, allowing one to perceive the roasted aroma of coffee and mellow grassiness of matcha. With fine ice cubes comprising of nearly half the cup though, the drink quickly grew watery. Condensation would also begin to form extensively along the outside of the cup, causing damp, frigid fingers on the trek back and a puddle on my desk when back in the office. Wu Wei's approach with the single cocktail-style ice cube had been eliminated these issues, ultimately proving superior, particularly during warm, humid temperatures.
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Out & About #1021 | Long Weekend Activities Feat. More LA Fitness, Scarborough Musings + Kabocha 3 Ways

8/4/2024

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Most able-bodied, car-equipped citizens often conduct road trips on long weekends. Despite meeting both of these criteria, these extended periods serve for recovery and catch-up periods for chores and house duties - especially with my browsing partner temporarily absent and unable to interrupt the workflow.
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​To commemorate my last week as a LA Fitness member, my coworker agreed to drive in from Cambridge on Friday afternoon to attend class together. Admittedly, I had been avoiding the Friday session on purpose, for the instructor would likely comment on my appearance after the extended hiatus.

​​Surely enough, from the moment she walked in and greeted the crowd, her eyes darted in my direction. Clad in a cyan top, flare bottoms, and matching cyan training shoes, she had recognized me immediately, new hair or not. "You're back!" she exclaimed excitedly. Before I had a chance to break the news to her, class would commence.

She danced to tracks familiar and new, venturing throughout the studio to assist and engage participants in all rows. My absence was evident in my body's tendency to forget the choreography and aura. Unfortunately, a similar situation arises at home when gym classes are prioritized over choreography practice.
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At the end of the session, she interacted with a few regulars, then approached me to express her glee at my return. It was in this moment that I glanced over to coworker, then back over to the instructed to break the news that I was, in fact, leaving  the gym entirely. Shock and dismay would fill her face, for she expressed that she enjoyed dancing with me - which was truly touching. As I explained my reasoning, she extended the gracious offer of attending her class as her "guest", whenever I wished and whichever day she happened to be teaching.
"Really?!" My mouth dropped agape. "That's allowed??"
"Of course! You can just tell the front desk you are my guest" she assured me with confidence.
"Will they let me in?!" I managed to respond, eyes still wide with wonder.
"They probably won't give you a hard time, but if they do, you can wait for me at the front."
Still very much in disbelief at this point, I continued to consider the proposal. "I don't think I'll be able to be at the front." I chuckled, drawing attention to the early birds.
"Why not? Of course you can! I'll put you there." Every subsequent response had me even more bewildered.
Truth be told: my decision to cancel was shaken in that moment. The very reason for joining LA Fitness in the first place had been the overly friendly attitude of the instructors, and the sheer willingness to go above and beyond for a mere class participant. The second reason had been to partake in classes at various locations across the GTA.

Thanking the instructor once more, I bid her farewell with a smile. My coworker and I - mainly me - would then retrieve our belongings from the changeroom and proceed to Square One.
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She had initially regarded the shopping centre as some distant destination, admitting that she had gotten lost within the building during her last visit. Despite being unable to comprehend the seemingly common lack of spatial awareness, I eagerly assumed responsibility of being a local tour guide. This, unfortunately, meant operating at a notably slower pace than usual, but I had no further appointments for the evening.

Errands were completed, then The Food District was perused. While I placed a takeout order of MyMy Chicken, my coworker sought out discounted nigiri and an Original Japanese Cheesecake from Uncle Tetsu.
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My order of Garlic Soy Chicken had peculiarly evolved into Honey Garlic, which is now sweeter and more floral than recalled, but still undoubtedly delicious. The BBQ Bulgogi Cup Cap now contained less coleslaw, less japchae, less sauce, and drier pieces of beef.
At my time of pickup, the staff member gestured to the corn dog condiment stand and inquired whether I'd like any sauces to be included in a takeout container. Perplexed, I peered at my order, then back towards her. "I didn't order any corn dogs..." my voice began to trail off.
"It is in case you want more sauce." She clarified with a smile.
I hadn't fully understood the purpose of additional sauce until laying eyes on the container. That said, the reduction in sauce was preferrable anyway.
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Just before returning the underground garage, I spotted a nearby signage board bearing information of interest. Just three words had succeeded in commanding my attention: Läderach - Now Open
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​The detour was well-received, thus we set out for the store for items of interest. Comparable in size to the Yorkdale outpost but slightly smaller than Eaton, the recent Square One opening boasted orderly displays of the Swiss brand's signature Frischschoggi, gift sets, Single Origin Chocolate bars, and varying sizes of truffle boxes on different shelves.

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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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