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Out & About #759 | Cagneys Steakhouse & Wine Bar + Coffee Roll Cake

10/31/2021

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​On the spookiest day of the year, we were scheduled not for an exuberance of sugar - that happened two weeks prior - but another meaty meal for two.
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​Majority of the day had been spent in the kitchen, constructing yet another roll cake. I had been in constant review of similar recipes leading up the big day, yet the mere thought of rolling a warm sponge filled with cold cream was just - without any other way to declare it - unpleasant.

​The trauma never truly emerges until the stage of exasperation. Making the cake (and cream) were nearly effortless, with all whisking, baking, and washing operations completed within one hour. Meticulous temperature control also enabled the chocolate decor to materialize as pictured.
A glaze was not part of the original plan, but crept up as a potential option while in wait of the cake to set. First was a failed glaze, then a failed ganache. They were assembled with chocolate shards to form a coffee pudding, while a small portion of the ganache was drizzled over the cake in an attempt to camouflage less-than-perfect edges. In reality, the too-thin top layer contributed little beyond excess moisture.
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​As for the roll itself, anxiety remains as my rolling skills only seem to diminish with each new undertaking. Roll cakes traumatize me. They taunt me and torture me with their asymmetrical cross-section and delicate exterior. I bid it farewell, until the next time it makes its way onto my request roster.

For the record, the cake tasted fantastic. Fluffy cocoa sponge contrasted nicely with an airy, flavourful coffee cream filling and crisp snaps of dark-white chocolate imprints.
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​Half a decade later came the subsequent visit to Cagneys. It hadn't changed much, from what I could recall, and adopted the same moody blue undertones throughout the restaurant. The glass wine cellar remained affixed, positioned between the main dining room and sports bar-esque "lounge area". Perhaps the only difference was the addition of a plexiglass barrier at the hostess table and the mandatory mask mandate, a rule by which one member of the floor staff barely adhered. Proof of vaccination was not requested at our time of entry, and only glanced at in passing when we dug them from our purses.
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​As our eyes swept across the floor to witness indisputable vacancy, it is likely that last-minute diners would also have been accommodated. Our booking had been arranged in advance via OpenTable; the hostess acknowledged the reservation then proceeded to guide us towards a corner of the dining room. It was a dim booth, positioned in a spot with potential to be easily forgotten amidst high traffic periods. Our waitress sensed a certain unwillingness to settle in, instantly offering an alternate seating arrangement. With consideration to tables eliminated for physical distancing, we shifted across the floor to a distinctly more compact booth, but one that permitted an unobstructed view of the chandelier and fireplace. Little had we known that the migration would be accompanied by a swap in servers.

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Out & About #758 | Week #85 Quarantine Update Feat. Osprey Marsh + Mint Chocolate Pound Cake

10/30/2021

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Capacity for creative contemplation has found me once again. A transitional period for workplace duties (and surge in proposal preparation activities at an upper management level) have bequeathed a sense of tranquility in my workspace. The emails have been less frequent, and consequently so have levels of stress and work-related anxiety.
But this enjoyment may be short-lived, for all that I am aware. Looming on the horizon is an interrogation requested by none but inevitable in the face of poor project management skills.
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I've never been one to balk at an opportunity for exploration - sometimes to the detriment of my physical capabilities - and readily seized the opening for kitchen endeavour. A conceptual "chocolate cake" floated in my mind, shapeless and tasteless. The original debate lay between a rice flour-based formula and standard sponge, yet the reminder of sour cream in our refrigerator register derailed all thoughts of either.

Instead was the adaptation of Sunday Baking's Cherry Chocolate Pound Cake, where Amarena cherries were omitted and pink frosting was swapped for a mint chocolate edition. The Mint Chocolate Pound Cake was the best of both worlds, for it allowed for previously constructed, too-rich mint chocolate (ice) cream to be repurposed as a cake topper and eliminated contact with nuts, making gifting possible to a sensitive-stomached ahgase.
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The cake was quite dense, particularly at its edges, where staleness was more prominent than crunchiness. Adding a loose layer of mint chocolate cream compensated its lacking moisture content while furthering the chocolatey decadence with bite-sized pieces of Surfin.

​Five attempts at Dalgona later, I attained success. Failed efforts can be concluded to derive from incorrect choice of leavening agent (use baking soda, not baking powder!) and inadequate temperature (170 degrees Celsius, not Fahrenheit).
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My sole regret, in spite of achieving the caramel-toned exterior, was premature stirring of the caramel. Heeding not the warnings of nearly every tutorial on the Internet, sugar crystals began to form at the inner circumference of the pot, leading to a crumbly, sandy texture in place of a holey, honeycomb structure.
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​Concluding the last run of cycling season was a 16.7 km ride in the Churchill Meadows area. I had set out about thirty minutes before sundown and detoured a few times through residential areas before finally arriving at my planned destination.
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​The journey to Osprey Marsh had seemed relatively straightforward on the map, with MUPs entirely linear. However, I quickly learned that the Cycling layer on Google Maps is not always reliable. An arterial with no shoulder and only one lane per direction was far from my idea of a "bike-friendly street". Opting for sidewalks and paved paths subject to settlement and invasion by organic matter, I eventually arrived at the park at dusk. There was just enough time to catch a glimpse of fall foliage in the lake's reflection before hurriedly making the trip back.
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Out & About #757 | Week #84 Quarantine Update Feat. Isaan Der, Baking + Misc. Fall Eats

10/24/2021

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I realize I had spoken too soon of Mother Nature. In contempt of my scarce departures from the house (and home office), I learned of her resoluteness, evidenced by our steep swoop into single-digit temperatures.
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The week hadn't commenced chilly though, for I found myself wishing - then manifesting - a Mint Chocolate Smoothie as icy and refreshing as Palgong's. Even with bountiful scoops of Baskin Robbin's Mint Chocolate Chip and a few drops of peppermint extract, the effects weren't entirely cooling enough.
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Meals of the week comprised of Thin Crust Pizza Funghi, a trio of Garlic Bread, Ribs, and a totally-not-mild Mix Platter from Sizzlo's Flame Grilled Chicken, Ribs, and, my favourite of all, homemade Braised Daikon and Pork. It brings me some shame to affirm my lack of presence in the kitchen, for work responsibilities are seldom predictable and even rarer to be accommodating of the duties of reality.
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Creations of the week included:

1) Apple Cider
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Building upon knowledge sustained from last year's accidentally mulled concoction. I proceeded with converting the remainder of our Cortland apples into a ginger- and nutmeg-free cider. Roughly eight standard-sized apples and one decidedly unripe one were peeled and cored, totalling 885 g of flesh. In consideration of time, the wedges were tossed into the rice cooker. The compartment was filled with water enough to cover the segments, then slowly simmered on the Congee setting alongside two cinnamon sticks and a heavy dash of pumpkin pie spice.
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An umeasured quantity of brown sugar had been added to the compartment as well, though ultimately proved insufficient for the quantity and sweetness of apples used. When the emulsion emerged with soft yet intact segments of apple floating within, the formula was transferred to a blender for homogenization. Raw honey was incorporated at this point for body, while filtration of solids was undertaken the next day for a clearer fluid. The concentrated brew was fantastic consumed cold, yet even more enjoyable when paired with Perrier.
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Enjoyed alongside the creation process were Vietnamese coffee and seasonal exclusives from Purdy's. Significantly better results were seen using Café du Monde grinds as opposed to the Trung Nguyen blend. An initial hypothesis is that the grind size of the latter lacks uniformity, causing blockage of the phin's filter and awkward extraction time.
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Out & About #756 | Gyu-Kaku

10/22/2021

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Upon seeing those in ostentatious outfits take their elaborately assembled ensembles to the fumey facilities of indoor barbecue restaurants, I've always wondered: Why?
The smells permeate every thread adorning the body, scenting most severely cotton clothing and just-cleaned tresses. One returns reeking of grill elements, which then proceed to linger for days onward. It's an experience from which I derive little enjoyment, chiefly as by no means a carnivorous creature.​
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The proposal of Gyu-Kaku was not one of my own, needless to say. It marked the first foray into a Japanese barbecue establishment, with the exception of takeout from Takumi. Having perused the menu in advance, we had agreed on the assortment in the Chef's Favourite course. In particular, I had been eyeing the Gyu Sushi.

An OpenTable reservation was arranged. Taking to the same parking garage as short-lived excursions to Kariya Park and Gong Cha, we proceeded to ground level via one of the many stairwell accesses. Signage indicated travel via elevator, yet the nearby concierge hollered at us, "WHERE ARE YOU GOING?!". I pointed innocently to the sign and its directional arrow, at which point he engaged in a thorough description of a long-winded way to the restaurant. Apparently, Gyu-Kaku was situated in the neighbouring building; it mattered not to me, and I proceeded with this route. Yet, in a matter of seconds, he angrily stood up, plastered on a mask, and pointed back towards the parking garage from which we had come. We departed as told, not because it was the quicker route, but because his tone had replaced all trailblazing innovation with utmost annoyance.
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​Verification of proof of vaccinations took place by the entrance. Through the plexiglass barrier, our QR codes were scanned and ID scrutinized by the two hostesses. Having confirmed compliance, we were guided to a booth behind the cashier. It was situated at the connecting point of the bar, kitchen entrance, party room, and main corridor of the dining floor, entailing both ease of access in flagging a member of staff and noise levels rivalling yumcha at peak periods.
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At the centre of our table was a large, circular grill and at its edge a trio of condiments. Behind the array of dipping sauces sprouted a thin metal rod with an angled attachment at its top, similar to a mini mic stand, with spout-like contraption instead. It was later learned that the apparatus was an extinguishing device in case of accidental combustion. The response had come following initiation of the question on the customer side, and no safety protocols were discussed otherwise. In the presence of high heat and flammable materials, I would anticipate words of caution to be uttered at the bare minimum, by any member of the floor staff.
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Our server greeted us with flickers of anxiety in his eyes. His tone was kind, albeit a bit unsteady, offering contrast to his sturdy build, character-filled upper limbs, and overall able-bodied appearance. He confirmed it was our first visit, then introduced the menu in a rather rapid manner. New information was obtained beyond our previous research: I learned the definition of "Umakara", the hybrid term for "umami" (savouriness), "amami" (sweetness), and "karami" (spiciness) and the disheartening news that the Gyu Sushi had sold out. If choosing from the BBQ Courses, we had the option of substituting with an alternate appetizer, with Tuna Takaki and Fried Chicken Karaage being popular swaps.
Sake Cocktails were supposedly rarely picked, as draft pints and house sake overwhelmed in popularity. He noted decency of the Sake Screwdriver from his experience as a customer, though the highball cocktail was too common of a combination to pique my interest.
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View the full album HERE !
​Adopting consistency with original plans, the Chef's Favourite set was requested, with drinks of a Shirley Temple and draft Sapporo to start. The former was a special request put forth as a suggestion in place of the standard juice order, and later affirmed by the manager. Served in a tall, monogrammed glass, the draft formula boasted an undeniably fresher taste, free from the stannic undertones of the jarring process of individual bottles/cans. Best of all, the pint rang in at a reasonable six dollars.
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Out & About #755 | Week #83 Quarantine Update Feat. Sauga Cycling + Japanese Cheesecake

10/17/2021

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​If the recent weeks of tropical temperatures and tank top-sporting haven't made it clear, the confusing colour transitions have proved our distinctly inconsistent, above-seasonal weather. In some neighbourhoods, the leaves have turned yellow, while others mark confusion with relatively full green branches, tinted with orange and red only at its tips.
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I extended my long weekend with an additional two days with the sole aim of recovering sanity. The objective had been rest, and rest alone, yet I fought endlessly to suppress the subconscious internal desire to schedule more outings with my free time.

Instead of my regular walking workouts or choreography review, I indulged in bike rides about the neighbourhood, going beyond the typical routes and exploring more of M City's cycling initiatives in the northwest.
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​On a particularly muggy day, I set out to examine the freshly paved MUP and bike signals along the west side of Erin Mills Parkway. Traffic disruption and dust levels had been tremendous throughout the summer months, though the commuter-friendly aspects of the initiative seemed to have concluded (with the exception of final pours and warranty walks).
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​Beyond the intersection of Erin Mills Parkway and Britannia, there were no bicycle lanes nor MUPs for use. The stretch was exceptionally bumpy with sidewalk bays showing wear.  Thankfully, it was not long before I arrived at Lake Wabukayne.

Directly across from the Aunty's Kitchen plaza was a park I hadn't expected. The sign had been spotted while traversing southbound from The Apple Factory, instigating the impromptu ride.
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Out & About #754 | Scanlon Creek Conservation centre

10/11/2021

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Gas prices have seen a steep incline in the past several weeks. The increase brings about sorrow, as well as a sense of resentment amongst the already amplified highway congestion levels. With each additional kilometre tackled, I am reminded of the need to fill up. The thought has left me in constant worry of unnecessary turns and detours, and the need for fuel conservation in advance of inter-regional trips.
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Given orangecane's coordinates the evening prior, I sacrificed my overwhelming desire for a Grey County expedition. Instead, I proposed a destination at the longitudinal midpoint of our residences. Carpooling was suggested for efficiency; I arrived at the Hwy 407 hub roughly thirty minutes later than planned, unsurprisingly, notifying orangecane as appropriate.
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​Despite the long weekend, there remained a handful of riders at the station. In wait of orangecane, the grounds were explored for any divergences from previous encounters. Skies were an ashen azure, with soft splotches of cloud positioned here and there. Within the streetscaping components of the commuter lot were noticeable white bulbs - fungi that had sprouted as a result of persistent rainfall. The same circumstances had been witnessed on my own front lawn.
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Roaming some more, my frugal senses were alarmed by the sighting of a Green P meter. Thankfully, a quick check confirmed that fee collection would not be enforced lot due to statutory holiday status.
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In keeping with tradition, the first stop of the day was established as a location offering both sustenance and indoor plumbing facilities: McDonald's. A McWrap and Spicy Nuggets (clearly not me) were devoured in the presence of wasps on the patio. Then, we proceeded to our point of interest.
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The admission house was unstaffed at our time of visit, thus any associated visitor charges were to be paid electronically, on the basis of the honour policy. Admission was free, though parking dues were in effect; a QR code positioned in each lot allowed smartphone users to remit payment on an hourly rate of $2 or day use rate of $6. The amounts were quite affordable in comparison to hiking areas closer to home.
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Out & About #753 | The Apple Factory (and Pie-Thru)

10/10/2021

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In keeping with tradition, an annual Apple Factory visit was scheduled for Thanksgiving long weekend. In spite of deeming their pies inferior to my homemade renditions, we were eager to redeem the reputation of apple cider as a pasteurized, delectable concoction rather than a loose, tart juice of sorts.
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The northbound drive on local roads was accompanied by significantly greener foliage than in past years. It was to be expected, given the warmer climate conditions.
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Our arrival was met with a dose of confusion, for the usual path of access on the north side of Bovaird was congested - atrociously so. This year, the Farm Market had introduced an initiative for speedy sales of pies - appropriately adopting the name of Pie-Thru. Vehicles were to enter from Bovaird Drive for access to this queue; parking spaces at the west end of the property could also be reached, but not without tremendous difficulty.

Many visitors, including myself, opted to U-turn onto Mississauga Road towards the east entrance. The situation was chaotic to say in the least, especially in consideration of the low traffic volumes of the previous year.
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Several copper crates served the delineate the Pie-Thru from shoppers looking to enter the marketplace. Pumpkins and haystacks were observed along its twisting perimeter. Farm animals were not to be seen this time around.
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Out & About #752 | Week #82 Quarantine Update Feat. Pumpkin Donuts + Chartwell Centre

10/9/2021

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Every Monday kicks off with an underlying tone of dread. Poor quality of sleep persists, as do fatigue-induced headaches and eye-aches. The work is tedious and absolutely miserable, to say in the least, allowing even the briefest of escapes to shine a ray of brilliance down the alleyway of modern-day consulting hell.
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​A short-lived power outage contributed some excitement the work week. The dim setting eluded to a sense of tranquility at first, and later panic at seeing the battery percentage on my phone. It was rapidly re-instated though, leaving fears behind in the darkness.
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I undertook a hurried Loblaws run with emails firing into existence in my  ̶b̶a̶c̶k̶ pouch pocket, swooping a 6-pack of Ensure into my cart in consideration of the lack of appetite I've been experiencing as of late.
Soy Braised Eggs were crafted once again - this time with the inclusion of cinnamon powder to compensate inadequacy of cinnamon sticks.
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Little was I aware that a single E.D. Smith could supply more than enough pumpkin purée for two seasonal recipes (and beyond!). Embarking on a journey to recreate the pillowy, cinnamon sugar-decked delicacies from Downey's, the interweb was perused for a formula that was neither fried nor dense: My heart hankered a sweet airiness, only slightly damp at its surface and dry to touch at its core (no pun intended).

1) Pumpkin Donuts
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Several recipes made the shortlist, but given my distinct callowness with both donuts and purée-infused dough, I opted for strict adherence to only one. With yeast as its leavening agent, the dough was formed in my trusty breadmaker, then left to rest before shaping and resting again. The steps were akin to a standard bread recipe; its variance lay within the shaping.

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Out & About #751 | Week #81 Quarantine Update Feat. Basque Cheesecake Again + Halloween Cookies

10/3/2021

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Technology serves as both a source of convenience and suffering. With modern-day inventions, information is as easily accessed as it is capable of being eliminated from the world, instilling tremendous fear in those unfamiliar with various systems. I spend a fair chunk of my time troubleshooting process these seemingly endless issues, whether it be making sense of cloud servers in the workplace or workarounds for low RAM at home.

​In my already scarce pockets of leisure time, I embarked on expeditions of sustenance. Longtime pizza longings were rounded out with discounted Dr. Oetker thin crusts, while unsatiated cheesecake cravings prompted a revisit to basque cheesecake.
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My ebay cookie stamps were also finally put to use. Despite their near-instantaneous failure - though I do have my obscenely soft, eggy dough to blame - at least twenty of each seasonal print emerged successfully.  Last year's black cacao cats were swapped for bite-sized witches' hats, wonky houses, grinning jack-o'-lanterns, and Casper's cousins.
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The very creation that had raised wariness towards my oven's digital heat gauge and resulted in acquisition of an oven thermometer, Basque Cheesecake was constructed from a non-Sunday recipe (gasp!) this time around in its fundamental form. 

​My Amazon purchase informed me of vast fluctuations with my secondary cooking apparatus, though my tardy response led to only partial charring. The desire for more uniform colour led to overbaking, indicated by a lack of ooziness in the cross-section. A more watchful eye is demanded in future iterations.
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​I set out for yet another batch of freezer-friendly Bran Muffins, only to find my brown sugar solidified in its entirety. Mixing granulated sugar and molasses was not an unviable workaround, though a terracotta saver may not be too much trouble either.

Green Tea Snowballs from Sunday Baking were created within 24 hours of video upload. A tad crumbly yet nonetheless grassy and delicious, the circular morsels disappeared well under nine hours of being removed from the oven. Glutinous rice flour had been used in place of rice flour due to availability, however it is humble hope that adopting the standard variation shall lend the cookies structure and crunch.
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Out & About #750 | Dixie Orchards, Downey's Farm Market + Venom

10/2/2021

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I've gone many years without a peregrinating about a pumpkin patch. But this fall would be different - I hoped for some form of seasonal activity while temperatures remained such.

Around quarter past one, we set out for Dixie Orchards. The weather prevailed warmer than predicted, so instead of the flannel and denim pairing I had pictured for the occasion, a crushed velvet tank was sported instead.
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Directions to the farm were quite straightforward, with the corn maze coming into view slowly but surely. "We're here!" I announced, catching sight of the rows of vehicles and farm sign. The lot was unmarked, unpaved, and mainly grassy; several trees served to delineate the lush locks of lawn from the arterial. Spotted at the east end of the lot was a broad solar panel, and behind it a small fenced area.
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View the full album HERE !
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Striding past the open market towards the entrance sign, we were inquired of reservations by a woman in neon yellow. We shook our headings, denying that advance arrangements had been made. As mentioned on the website, walk-ins were permissible in review of existing entry volumes. A quick glance at the farm-goers behind her and we were gestured towards a temporary gazebo.
Admission fees were collected in the form of either cash or debit, with wristbands provided at time of payment. Other groups were spotted sporting green, while ours were yellow. While the colour was non-indicative of capacity count, they were used to mark time of entry. That said, we confirmed that there would not a time limit imposed on our stay.
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Traversing past the bathrooms was a map. To its left were farm animals, ranging from ducks to an elderly goat perched on its open penthouse. Beyond the mini range were hazelnut bushes. Parading through the aisles granted glimpses of the nuts in their pre-processing stage. We picked none, and proceeded onwards to the Corn Maze, the main attraction of the day.

Between the access/egress points of the maze was the Straw Jump, where stout barrels of hay were positioned upright for jumping on top and between. I avoided the activity in fear of ankle-rolling and straw strands penetrating my shoes. Between the points were also - "tourist-like", as per orangecane's words - photo-taking opportunities.
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    Formerly an avid owner of several interest-based portals, Random Thoughts of a Quirky Blogger presents precisely the elements expected. From experiments in the kitchen to miscellaneous musings, from IGOT7 reflections to developments in transportation infrastructure, it's all consolidated here. Welcome to the raw, unfiltered side of Quirky Aesthetics.



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WHAT DOES "QUIRKY AESTHETICS" MEAN?

Quirky =  a term that commonly refers to something/someone distinctly different and unique
Aesthetics = the visual aspect of things



Together, Quirky Aesthetics refers to the things, events, and happenings seen and perceived by this blog's creator - quirky perspectives in a visual form.

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