Blog Archives - Random Thoughts of a Quirky Blogger

Out & About #1132 | The Last of Autumn, Halloween Pizza Party + The Keg

10/31/2025

By this point, we've officially entered the single-digit temperature zone. Mornings hover around 4 C, while the mid-day peak flutters between 11-14 C. Despite despising the dry, cracked skin that comes with colder weather, I thrive in the ability to wear cozy knits and layered ensembles without fear of perspiring profusely.

My Korea content remains unattended, for inadequate are even the brief spurts of reprise from ongoing work duties. Dare I say, I've forgotten to breath for the past while!

Coupled with an unworkable direct line of management and incompetent team member, frustrations have surged. Rather than merely enjoying my sixty minutes of unpaid lunch, I now struggle to remove myself from meetings in order to disconnect for sanity purposes on a consistent basis. What a travesty it is to be posed with such a dilemma: To live life or to let life live you.

However short-lived, I make the constant effort to step away from the depressing screen of black and white. Crunchy fall leaves and the brilliant gradient of fall foliage are amongst the few elements that bring peace to my soul.

The beauty of autumn is truly unparalleled! It's a period where I wish time would move slower, to allow for proper appreciation of Mother Nature and to relish in refreshingly brisk temperatures before the dreaded arrival of winter.

Halloween decorations began to emerge in the office, readying the space for upcoming festivities.

I concluded the day with tremendous fatigue, not unassociated with the despicable Monday morning team meeting that never seems to be cancelled and never ends punctually. As a consequence of rapid decline in coordination abilities, I suffered a stinging laceration to the thumb, sheerly from proceeding about daily route. And I hadn't even managed to muster the energy to engage in daily exercise, the usual highlight of my day!

The second in-office day was comparatively better. For starters, all meetings had been nixed or postponed. I was also relieved of pestering people, until the late afternoon anyway.

Costumes had been encouraged for the spooky week, and my choice lay with the star of Netflix's latest mystery series.

My rendition of Wednesday Addams was undoubtedly tamer and cheerier than the original. Streams of black tears had been omitted to retain professionalism, in case of impromptu meetings. That said, I endeavoured to adhere to a colourless palette for eye makeup (substituting my usual pink eyeshadow for grey instead), as Wednesday is allergic to colour. The yellow stitching on my awfully squeaky Docs was the sole deviation.

Out & About #1131 | Three Types of Squash + Halloween Finger Cookies

10/26/2025

From the getgo, I knew that my picks from the 19th Avenue Farmer's Market were not at their optimal freshness. However, having never attempted to cook acorn or spaghetti squash, my senses for culinary exploration were tickled.

1) Acorn Squash

Most sources had cut the bulb-shaped vegetable into slices and roasted with the skin. However thin it was, I did not enjoy the skin one bit: It was bitter and utterly unpalatable, causing me to remove it in its entirety after roasting.
The flesh was starchy and quite bland. I had roasted the chunks in conjunction with the spaghetti squash, but found the pineapple-looking pieces barely adopting any seasoning.

An undoubtedly tedious process, I also rinsed the seeds thoroughly with the intention of roasting or dehydrating them. Once clean, I distributed them across a baking tray and set the oven on the Dehydrate function. About 2.5h at 150 F rendered the seeds crisp throughout, but did not facilitate easy removal of the shells.

I popped two seeds in my mouth to taste - a mere sprinkle of salt would have saved the day. That said, they were difficult to stomach with the casing intact, consequently halting ingestion.

2) Spaghetti Squash

Spaghetti squash was an interesting root vegetable for experimentation. After roasting, the rigid skin separated easily from flesh. Seeds were few and flesh was bountiful. The cutting and seasoning process was identical to the acorn squash, though I took the opportunity to roast the strands again after thoroughly shredding.

Generally speaking, spaghetti squash was easy to prepare and delicious with just a bit of seasoning and roasting. I also finally understood why those adhering to a keto diet would use it in place of rice or other carbs. Both visually and texturally, it could successfully mimic the gratification and crunch sustained by chow mien. Without a doubt, this variation was would constitute a repurchase.

3) Butternut Squash Tart with Chocolate Ganache

I had high hopes for a creamy, indulgent butternut squash soup; unfortunately, the squash had other plans in mind.

On its own, the vegetable bore no flavour whatsoever. Albeit starchy and somewhat creamy, butternut squashed demanded an abundance of seasoning (salt, pepper, warm spices) to render it even remotely tasty. I commenced by roasting the chunks, then steaming in a microwave, and eventually cooking on the stovetop. A smooth puree refused to form even with the assistance of my potato masher, thus summoning the immersion blender. Alas, even after blending, the purée wasn't completely smooth.

Cornstarch was added with the aim of making a sweet filling, though it is worth noting the squash naturally absorbed moisture on its own. Against my better judgement, I did not adhere to a recipe for this creation. My mind had begun to falter after being subject to continuous work and life stresses, and the slew of ill-informed decisions would persist over the course of the weekend.

Retrieving a frozen tart shell from the freezer, I settled on a custard-less Butternut Squash Tart.

Unmeasured filling ingredients are as follows:

1 butternut squash, skin removed and cut into chunks
Molasses (only added enough to prevent darkening the filling)
Granulated sugar
Brown sugar
Cinnamon
Ground ginger
Heavy cream (assisted in lightening the hue)

Since the filling seemed a tad lacklustre no matter how many times it was cooked/seasoned, I resolved to add a chocolate ganache layer on top. Given that I wasn't using a recipe of any sort, I had mistakenly added too much butter, causing the formula to separate. In order to stabilize the mixture, corn syrup and more chocolate couverture were mixed in. The 1:1 ratio of chocolate couverture to cream was exceeded, thus resulting a rather rigid surface that compacted the underlying butternut squash layer.

Ganache ingredients are as follows:

Heavy cream infused with old rosemary and 1 cinnamon stick (190 g starting; 167 g effective after boiling)
57% semisweet chocolate
Corn syrup
Unsalted butter

Infusing the heavy cream with old rosemary led to minimal flavour payoff, to the point where I wish I had eliminated the steak spice altogether. As noted above, adding an excessive amount of butter not only refrained from achieving a ganache with a luscious sheen, but further cause separation and lumpiness. I attempted to salvage the topping by adding more chocolate and more cream, then a liberal squeeze of corn syrup for a pliable consistency. The chocolate layer was rigid after setting, but succeeded in contributing a velvety mouthfeel and robustness to the otherwise plain butternut squash filling.

Out & About #1130 | Flourishing Fall Foliage, More Work Stress + Mall Walks

10/24/2025

Woe is me, for weeks upon weeks have past me by with exhaustion as opposed to enjoyment, with frustrations rather than fulfilment. Two weeks of in-office attendance have been consolidated into one recap, for time has slipped through my hands while I've been pre-occupied.

The first day was sunny, yet breezy. I hastily grabbed gloves and a scarf while running out the door, though adhered to the baby blue UV zip-up I've continuously donned throughout the season.

Japadog's first foray into the GTA was spotted in the Square One food court.

Nearby was a Diwali market in the Centre Court.

Frankly, I can't recall much of the day, for the treks were aimless - mindless, even - and purely served as physical and mental respite from the sudden influx of work duties.

My highlight of the week was not the gorgeous natural phenomenon of leaf colour change, but a series of promotional offers at Esso. A new Fuel Discount Card was presented to me when I rounded into the gas station on an initially dismal Thursday. I was overworked, with my departure delayed due to yet another meeting. Being greeted with a smile and provided discounts on an essential expense easily constituted the best interaction of my week.

Pecan Pie

After replenishing my stash of disposable foil plates, I decided to try another iteration of Pecan Pie. This version would see manual compilation of the crust and utilize a fresh bag of pecans for the filling.

While utterly unplanned, I also decided to attempt Claire's fluted pie crust via snipping and tucking dough overhang. This approach did not make for a seamless crust whatsoever, as the snipped edges came apart during par-baking. I fretted over the custard escaping through the holes, but the pies ultimately just as golden as usual with no sogginess whatsoever. Sputtering of the custard had caused some burnt bits along the perimeter and underside, however the overall concoction was still delectable as ever.

Out & About #1129 | Cold Creek Conservation Area + 19th Ave Farmer's Market

10/18/2025

All of my hiking adventures share similar schedules: The first stop is a bathroom, usually the closest fast food franchise to the scenic destination.

As of late, I've also been incorporating an early lunch into the plans, for continuing into the early to mid-afternoon hours on a breakfast of strong cold brew and oatmeal simply wasn't sufficient.
Shaky hands and a quivering body were experienced previously, consequently impacted my physical endurance and ability to capture images with stability.

The second similarity lies in the conversations exchanged. Lengthy are these drives, so it only makes sense for catch-ups to happen along the way.

With a former coworker joining me for the day, we happily engaged in our respective work and life updates. The conversations truly never stopped, despite the duration spent together.

A longstanding location of Tims in a tragic parking lot was our first stop. There, we obtained Old-Fashioned Plain Donuts - a highly underrated menu item that we equally enjoy - and sustenance to fuel our journey.
While my former coworker's croissant with cheese and butter arrived in record time, my mobile order was nowhere to be seen for at least twenty minutes! Only when we approached the staff did they confess that the item could not be prepared since they did not have scrambled eggs in stock. A round egg was an easy swap that took far too long to execute.

The seasonal Maple Brown Butter Sausage & Bacon Double Stacked Scrambled Egg Loaded Wrap had set me back $6.99. Despite being just slightly longer than the length of my palm, the creation was quite tasty. Boasting the inclusion of egg, sausage, and hash brown, I had anticipated the wrap to be satiating. To my surprise, not only was it hearty and gratifying, but the comprehensive drizzle of maple syrup and synthetic "butter" truly elevated the overall composition.
My Small Original Protein Iced Latte paired well with the Wrap, for its cool creaminess assuaged steam escaping from the inside of the wrap.

The facility itself was quite dated, though I appreciated that the single washroom stall was spacious and tidy. Of course, its status could vary drastically following the mid-day lunch, complete with soccer moms and senior citizens.

Around noon, we continued on our way. Google Maps warned me of a road closure, even directing me away from our destination to avoid the supposed blockage.
The posted sign on 11th Concession read "Local Traffic" only. For my purposes, the fact that the entire access hadn't been blocked by TC-54s was confirmation enough.

I found the conservation area with ease, then followed the path into a gravel lot. The vicinity was heavily populated with vehicles.

Soon, we learned why: There was an event taking place within the nearby Education Centre, which had led to the building remaining open for the public to access.

On the basement level was a wall of hooks, likely present to facilitate school field trips, as well as the blessed sight of indoor plumbing. In addition to a shower stall with a wooden bench positioned in front, the facilities featured a row of narrow but clean stalls. Thank goodness! I was praying for more than just a portable potty.

The hike commenced from the South Connector Trail.

Consistent with the forecast, the day started off humid, but a splendid breeze eventually filled the air. The shaded areas of the trail also contributed some much-needed respite from direct sunlight.

View the full album HERE !

At 1 PM, sunlight was harshest and mercury levels reached their peak. I quickly grew warm, thus encouraged heading back into the shaded trails as soon as possible.

Out & About #1129 | Scarborough Eats Feat. J-Town, Once Patisserie + Linh Ahn

10/18/2025

Read Part 1 HERE !

J-Town was impromptu stop. Crawling along Steeles towards Pacific Mall had lodged the idea in my mind and, as the driver, I could act upon such thoughts however I desired. My hiking partner did not oppose the deviation in the slightest, and so we entered into the lot, somehow finding parking with ease.

It was the first time I had stepped foot into the cultural district in many years. A part of me was astounded to find it still standing, as strip plazas redeveloping into high-rise towers has been the trend as of late. Few improvements have taken place over the years with regard to the condition of the asphalt lot, interior finishes of buildings, etc. That said, vendors have moved in and out of the space consistently. Rather than terminating and restarting leases though, majority of these outposts share a facility or operate out of the counter of another business.

A coffee and handmade goods display caught my attention. Nearby were intricate-looking desserts, ranging from colourful mochi, peach-shaped pastries, and even Sakura Cheesecake. The associated price tags were indeed shocking. Not even Patchmon's elaborate luk choup mung bean dessert and woon kati jellies had adorned such a hefty value. Meanwhile, I cannot deem the sakura cheesecake to be nearly as much labour as my own Youkan and Sakura Anko Pound Cake.

I secured the rare bag of Momo Tea's Matsu at Sasaki Pastry. Heading over to Heisei Mart, we found more affordable renditions of sakura mochi, a wide selection of ceramics and teaware, and beverages and seasonings that were seldom seen elsewhere.

One of us emerged with an oriental style tea canister and Matcha Amazake, while the other two bars of Lotte Crunky. Needless to say, the chocolate bars were mine. Unfortunately, the formula was seemingly altered from the blue packaging edition, resulting in a sugar-filled headache and instantaneous breakouts.

The alcohol-free Matcha Amazake was shared after obtaining a small paper cup from Sasaki Pastry, who made an exception given that I had made a purchase previously. Viscous and brimming with rice grains, the formula tasted as one would anticipate: thick due to commercial stabilizer (ie. starch), slightly bitter due to the inclusion of non-ceremonial grade matcha, and sweet due to its name ("ama" = sweet in Japanese). Its afternotes were vaguely reminiscent of nigori sake, though not nearly as potent. Being a lover of Junmai sake though, the non-filtered sake is hardly my preference.

Next to Sasaki Pastry was Yuzu no Ki, a pastry house boasting a comprehensive array of Japanese-style tarts, cake slices, and cream puffs.

I was captivated by the Green Tea Opera Cake, which was retailed in the forms of individual slices or a whole cake. Pristine in its finishing touches and prominent in its layering, I was impressed that a 6" square had only been priced at $51.

The merchandise shelf comprised of jams, teas, and matcha accessories. Mini jars of Bonne Maman and Japanese black tea powder were the most interesting discoveries, though I refrained from purchasing any.

At long last, we arrived at Pacific Mall around 5 PM. Due to closure of the underground garage, I was prompted to park in the surface lot instead. This is important to note, as we would later learn.

Egg waffles were the primary objective, but I couldn't skip indoor plumbing facilities. The basement level washrooms had been renovated since my last visit, now beaming and brilliant with marble tiling, dyson hand dryers, and Cintas soap dispensers. The reason for the "Washing Hands Only" sticker on each mirror remained unknown to me though.

Out & About #1128 | North York Hangout Feat. Mister Wheel, DYAM + Nakwon Kisa Restaurant

10/13/2025

I collapsed into bed after two back-to-back days of activity. However, my long weekend plans were far from being over.

My former coworker had been kind enough to meet up in the later half of the day to accommodate my need for sleeping in and recovery. As such, plans would commence around the early afternoon and conclude before the evening.

I slept till around 11 AM, rushed a load of laundry, then prepared accordingly.

We had agreed to meet at Centerpoint Mall, sheerly out of my curiosity for a games space by the name of Forever Young. While the stores within the mall were shuttered for the statutory holiday, the parking lot was oddly full. I couldn't figure out why until it was suggested that the mall itself was open, but the stores within were closed.

I had barely made managed to catch a glimpse of Forever Young when I laid eyes on the horrifying sight of parking mayhem before the entrance. Internal site circulation was positively awful! There were multiple conflict points for inbound vehicles from Steeles and vehicles and pedestrians navigating through the site.

Eventually, I found parking in front of Canadian Tire and crossed the asphalt lot towards Forever Young. Perhaps I should have expected the interior to be filled with children, for it was long weekend after all. The screams were deafening and the entryway far busier than my sanity could handle. Prices are seemed ludicrous for the amount of time I'd be spending in wait of little kids.

Spinning on my heel, I resorted to head into Centerpoint Mall instead. At one of its north entrances, I was surprised to find Alminz Kakanin. I had heard news of Galleria taking over the lot at Steeles and Hilda, but hadn't expected relocation of the Filipino specialty grocer so soon. The storefront was vibrant and noticeably cleaner than the rest of the single storey shopping centre.

I decided to take a gander later, for finding a bathroom was of utmost priority. Consistent with my expectations, stores within the mall were indeed closed. This hadn't stopped locals from congregating in the food court or the corridors, however. The interior was shockingly busy, to the point where I had difficulty maneuvering. A handful of eateries and food kiosks remained open. Much to my relief, the bathrooms were open as well.

My former coworker joined me inside the mall shortly afterwards. We browsed the multitude of stalls forming an indoor marketplace, concluding a common theme amongst the merchandise (Middle Eastern vibes, china and teaware, and apparel for the elderly, etc.) and how Centerpoint served the function of a community centre more than a retail space. "You can say it - it's dingy. But these people are locals that don't have a community gathering space nearby." I was told.

Seeing as Forever Young was too chaotic (and too pricey) for my liking, I suggested heading to Yonge and Finch for snacks. There, the atmosphere was better suited for those of our age group, culinary palate, and spending power - or rather, lack thereof.

Having secured parking first, I briskly strode into Upper East Food Club in search of Mister Wheel. Taiwanese wheel cakes weren't foreign to me, but they had always been incredibly difficult to locate in the GTA.

I neared the cashier and was promptly ignored for the entire duration. Consequently, my energy was redirected towards their online order platform, supported by Snappy. Signage posted along the counter informed that all orders would require fifteen minutes to prepare. By ordering on the browser-based platform, I could venture elsewhere instead of persisting aimlessly in a warm and unnecessarily noisy environment.

The menu ranged from classic fillings of Custard and Red Bean to modern Matcha and Earl Grey, trendy Thai Tea, and fusion flavours such as Maple and Pistachio.

Out & About #1127 | Four Pies in Four Hours: Apple Crisp (Again), Pecan Pie, and Pumpkin Sesame Pie

10/12/2025

Really, what was I thinking to do several pies in the span of several hours? It was doable, of course, but exhausting when the activity was sandwiched between back-to-back events all weekend.

1) Apple Crisp with Pie Crust Bottom (Again)

My browsing partner had requested a second iteration of my Apple Crisp, thus prompting the orchard stopover of the previous day. Admittedly, I was quite apple-d out, but agreed anyway since I had one too-thin crust chilling - in the most literal sense - in the freezer anyway.

This creation needs no explanation, for its composition is practically identical to the version compiled the previous weekend.
The sole differences lay with the species of apple used and the filling quantities being somewhat scaled for repeatability.

Jonagold from Williams' Orchard

Ingredients:

413 g apple (2 Jonagold + 2 Cortland)
27 g lemon juice
25 g granulated sugar
40 g brown sugar
Cornstarch

Cortland from Williams' Orchard

Notes

Learning from my first trial, the amount of apple was increased from 706/2 = 353 g to 413 g. This was a 17% increase in apple filling, which made up for the slight hollowness last time around. It was also just the quantity of apple that would be fully covered by the crumble layer.
As opposed to the late season Ginger Gold and juicy Rave, I used farm fresh, in-season Cortland and Jonagold. The white-fleshed Cortland was sturdy and aromatic, with exceptionally mild apple flavours. Meanwhile, Jonagold was sweeter and juicier, being yellow-fleshed. The duo made for apple chunks that retained their shape after baking. Due to their relatively mild properties though, the presence of warm spices was accentuated; the signature apple-y qualities weren't particularly prominent.
About two teaspoons of cornstarch were added initially. After observing the aftereffects of macerating, I added one more teaspoon of cornstarch and mixed well. This served as insurance such that the juices would coagulate once baked.
Surely enough, results were consistent with the previous iteration. The surface was golden, the juices bubbling from underneath, and the overall concoction aromatic and enticing.
Served warm with a scoop of vanilla ice cream, my dessert was an unexpected hit at the Thanksgiving dinner! Consistent with feedback received, the crisp could have spent a few more minutes in the toaster oven to attain optimal temperature. Despite being warm, it wasn't toasty enough to encourage instantaneous dissolution of the vanilla ice cream scoop placed on top. This was, perhaps, the sole regret in the manner in which it was served. Nevertheless, the dessert was met with anticipation and enjoyment - sensations that fuel my sense of accomplishment. Within a matter of minutes, all slices have been portioned and devoured, much to my shock.

2) Pie Crust

For the first time since attempting pie crust, I took to the food processor to facilitate preparation of a double batch. I had learned the hard way that such a portion was tragic to prepare manually, thus prepared cubed butter for blitzing. While cutting the block on a cutting board was easier than ripping off chunks with the block in one hand, it undoubtedly softened the butter in the process due to increased handling.

I also wished I had watched Claire Saffitz's Apple Cheddar Pie in advance of preparing the crust. Despite having no qualms whatsoever about SK's pie crust recipe, I made several mistakes when using the high power apparatus

Out & About #1126 | Limehouse Conservation Area + Williams' Orchard

10/11/2025

Thanksgiving hiking is an annual tradition I don't intend on breaking anytime soon.

This year's three-day would be the most hectic of them all: Hiking, apple acquisition, groceries, chores, pie making, and hangouts would all need to take place within this time frame. Needless to say, some things would need to give.
As with majority of cases, this would be my sleep and sanity.

Commencing a sunny Saturday morning was a trip to Milton. Originally, I had intended to undertake the Limehouse Conservation Area trails solo, but later invited my browsing partner to join.

We stopped first at Tim Hortons, my usual pick for quick sustenance and indoor plumbing facilities.

I took to an $8.99 Supreme Stack, which included steak slices and bacon. Adding lettuce for a source of greens and freshness was denied, so I adhered to the predetermined constituent lineup. A small Iced Chai Latte with Oat Milk set me back $3.29 more.
Extremely plush was the potato bun - a delightful choice for both the Supreme Stack and Thanksgiving Stack's flavourful components. Another pleasant surprise was the peppercorn sauce, which was smoky and delectable, and not spicy in the slightest! The shaved steak strips and bacon were also nowhere as heavy as envisioned, and the overall concoction was still tasty without lettuce.

Similarly, the Iced Chai exceeded expectations with a lightly spiced presence.

My browsing partner has been expressive about a preference for McDonald's over Tim's, citing familiarity and consistency in the menu. I wrinkled my nose in distaste, for McDonald's fare was so synthetic it could hardly be considered food. The lack of variety and steady climb in price further justified a shift towards more varied options, should you ask me.
A Bagel sandwich and hot Brewed Coffee were consumed across from me.

We then made our way towards the day's POI.

Boasting free admission, Limehouse Conservation Area was quickly found to be a popular attraction for Thanksgiving long weekend. Visitor volumes were staggeringly high, leading me to grimace with disgust. Besides the surge in traffic on the trails, several of these groups rambunctiously paraded the trail, either shouting/conversing loudly or blasting music from a portable speaker. Observing one of these groups emerge from a rental vehicle drifting into the gravel lot led to much disdain and head-shaking.

There was just one "official" parking area, according to the trail map. From Station 1, we followed the Limehouse Access Trail towards Bruce Trail. The proposal was undertake a counter-clockwise loop about the conservation area, terminating at the highlight of the kiln and "Hole in the Wall".

Credit Valley Conservation, 2025

Fall foliage is a scene that few Canadians ever tire of. For about two to three weeks, the province welcomes a glorious gradient of gold, tangerine, turmeric, mahogany, and more. External temperatures are comfortable, with perhaps breezy gusts or crisp, autumn air welcoming trail-goers. Sorrowfully short-lived is the season, and soon we will be anticipating subzero conditions and cracking skin once more.

View the full album HERE !

With my browsing partner in tow, it wasn't surprising to stop and take note of natural elements that would have otherwise gone unnoticed by yours truly. A creepy crawler bearing a slick, petroleum-like sheen stood out amongst the fallen leaves; it was a supposedly uncommon sighting, and I later learned of it to be poisonous.

Out & About #1126 | One Week of M Dance Studio

10/11/2025

[Disclaimer: While the placement of this recap may be a tad peculiar, it appeared fitting given that I concluded my Weekly Unlimited pass as of the Saturday evening class.]

I had been eyeing M Studio for a while, but never quite invested enough to make the commitment to go. When I recently found myself feeling stuck though, I decided a nearby studio was my best bet at breaking free from this plateau. Both my mind and body needed a change of pace.

By no means was M Studio a budget studio. A Drop-in Single Class would set you back a whopping $35 plus tax! While it was worth noting that each class spanned ninety minutes as opposed to the standard sixty, I still couldn't justify the hefty fee in the face of rising costs of living and an imminent vacation.

The plan was to try out their $39.99 2-Class Welcome Offer. Unfortunately, the MindBody booking page had already axed the supposed summer exclusive. The next best option was the $69.99 Weekly Unlimited Pass. This one was exclusive to the Mississauga location of M Studio; the second outpost is in Oakville.

Although I ought to have thoroughly conducted research in advance of committing, the desire to break free was tremendous. I hadn't realized that M Studio also uploaded weekly previews of songs and choreography prior to the classes like BGM!
Regardless, I was interested in one instructor and one instructor only. On Mondays, she taught Jazz Funk.

1) Jazz Funk (Open Level)

Despite being labelled as "Open Level", the session was unmistakably Intermediate or beyond. The pace was quick, repetition was minimal, and moves were diverse and swift. The choreography demanded crazy body control, along with fluidity and strength. It was as if my inner thoughts were answered: This was, undeniably, a challenge.

We started with the standard dance warm-up, but tacked on crunches and pilates hundreds (?) and even hundreds with leg extensions (?!) for core engagement. Warmup alone spanned twenty minutes, which was later learned to be necessary given the range and speed of the choreography components.

The instructor was exceptional at describing the moves and also adjusting the difficulty of certain parts of the choreo to fit the level of the class. The sequence itself was incredibly fun as well, and easier to remember than most R&B tracks.
With all that said, I must admit: I wasn't as happy with my performance as I would have liked, for fatigue had eventually impacted sharpness and memory. It was a physically demanding choreography with spins, turns, and floor segments I hadn't anticipated.
But, ultimately, this was supposed to be a challenge. As I had told my coworker, "I'm not going to class because I can do that. I'm going there to learn how to do that."

Out & About #1125 | Apple Crisp + Pandan Steamed Cake

10/10/2025

Whether it's the crunchy leaves beneath my feet or the cryptic sense of numbness that propagates through my entire body, I've began my seasonal deep dive into fall flavours. On one hand, it could be viewed as a form of coping, for recipe testing and development demands concentration and agility, leaving little room for negative thoughts. On the other hand, I could merely be enjoying the flow state of creation and analysis, all while remaining indoors and away from the pressures of society (and inflation). Regardless, tasty treats emerge from each elaborate undertaking.

1) Apple Crisp with Pie Crust Bottom

I had previously constructed two pie dough discs, then unintentionally thinned them out to stretch across three 8.75in diameter foil pie plates. Consequently, they were deemed them unfit for use in traditional pies, such as Apple or Pecan. I decided to take advantage of the prepared bases and attempt an Apple Crisp instead.

Of course, the standard apple crisp does not include a bottom layer. Incorporation of a flaky edge served to contribute textural interest, improve ease of portioning, and, most importantly, maximize efforts already undertaken.

a) Pie Crust

I used two of three prepared crusts for the crisps, which equates to two thirds of SK's pie crust recipe.

b) Filling

A total of 6 apples were used for two Apple Crisps: 3 Ginger Gold and 3 Rave Apples. This was an interesting mix, for this year's Ginger Gold were small and sturdy yet mealy and bland. Rave Apples, which were acquired from Costco for $10.99 in the form of a 5 lb bag, were a mildly juicy, red-green-fleshed specimen embracing both tart and sweet notes. In hindsight, I should have included one more Rave apple for volume, though the impact may have been negligible to the average taster.

Ingredients:

706 g apples (3 Ginger Gold + 3 Rave)
approx. 1/3 cup lemon juice
cinnamon
nutmeg
apple pie spice
ground ginger
approx. 3 tbsp brown sugar
approx. 1 tbsp granulated sugar
pinch of salt
approx. 2 tbsp cornstarch

All ingredient quantities are an estimate, for far and few between are the instances in which I precariously measure out precise weights of apple-macerating components. After peeling, coring, and cutting into chunks, the apples would be set aside while I prepared the crisp topping.

c) Topping

Given that I desired a "crisp" topping as opposed to a "crumble" that would become sodden the day after, I turned to SK's fall recipe repertoire. Drawing inspiration from her Salted Caramel Peach Crisp, I proceeded to assemble my own rendition.

Ingredients:

170 g unsalted butter, softened
pinch of salt
80 g dark brown sugar
45 g granulated sugar
50 g turbinado sugar
125 g oats
120 g almond flour
170 g AP flour

Directions

Combine softened butter with sugars and salt. Using a whisk, cream with sugars until airy and homogenous.
Add in oats, almond flour, and AP flour. Fold using a spatula, then form into a dough using fingertips once most of the flour is incorporated.
Distribute evenly across two apple crisps.

Source: Costco Business Centre

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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