​As the city gears up for FIFA with excitement, I reinforce my status as a non-watcher and non-lover of sports by refusing any and all opportunities to engage with the seasonal nightmare.

Instead, I shall strive to steer clear of the downtown core wherever possible during the duration of the games - especially on game days where lingering is ill-advised - and calmly celebrate with patriotism from the cozy chambers of my suburban home.

​Meals of the week included a scrumptious Cheeseburger Pot Pie from Sweetie Pie, PB & Strawberry Jelly Challah Toast (a mix of homemade and store-bought from COBS), and several homemade creations.

The wholly unexpected invitation to a site visit on the edge of Vaughan was more than I could have wished for! From being denied PPE, a work phone, and site visits altogether just one year ago, I am glad to report back that interacting with our environment to identify in-situ constraints is now highly encouraged! Look how far we have come!

I awoke earlier than usual in preparation, commencing my commute at the early hour of 8 AM in hopes of arriving by 9:20 AM. Unfortunately, GTA traffic is hardly kind even to those that account for congestion. The trip spanned a grueling 1h 45 mins; By the 90-minute mark though, I made a stopover for indoor plumbing facilities. 

​The Tim Hortons bathroom failed to flush, causing an accumulation of urine and used toilet paper. In addition, the sink was clogged. I desperately fought the urge to vomit, Availability of toilet paper, soap, and running water were considered luxuries, for the men's stall was revolting beyond belief.

An approximate 2.5h site walk led us well past lunchtime, though the team was antsy to wrap up the venture before impending rainfall.

While there were brief moments of gustiness in the morning, conditions proceeded to turn hot, humid, and muggy around noon. I was equipped with a neck fan, wool socks, and plenty of UV gear, though did not think to bring water for the sunny trek. Coming to my saviour was the Earl Bales Community Centre, which featured air conditioning, clean bathrooms, and a water fountain.

Naturally, I took advantage of the site's proximity to North York and zipped off in the direction of Don't Yell At Me. My arrival time would also coincide with Mister Wheel's hours of operation, though online orders were not permitted until 2 PM. Consequently, I was restricted to placing the order in person.​

​My preferred parking area along Canterbury Place boasted plenty of spaces. That said, it hadn't occurred to me that signage was present to prohibit parking during business hours. I was grateful to not have earned myself a ticket for the infraction.

Life4Cuts within the Upper East has recently been replaced with photoism. Despite offering a wider assortment of K-Pop idol frames, the head accessory and eyewear selection have diminished drastically. New ENHYPEN frames were observed, wistfully devoid of Heesung.

A Single Person Set from Mister Wheel required about 10-15 minutes to prepare. During this time, I decided to confirm the status of the partially obstructed washroom facility. Located at the rear of the space, just past General An Posticker's counter, was a spacious single stall unit. Brown paper towel and a commercial-sized toilet paper roll were stored in a wire basket, for all the dispensers were out of service. Soap was provided out of a plastic bottle, as the wall-mounted dispenser was also, supposedly, broken.
My browsing partner had commented on the lack of pristineness previously, though the early hours of operation had rendered the facilities decent - and much, much better than Tims.

​​​Two Black Sesame Wheel Cakes and a Tung Ting Oolong Tea in a brown paper bag accompanied me back to the car.

On the way back, I swiftly claimed my Rose & Roselle Ceylon Lime Tea from DYAM. The barista had likely prepared it before I had arrived at Mister Wheel, as the bag had been transferred to the refrigerator in wait of pickup.

​While the concoction instantly quenched my dehydrated soul, it featured neither the fragrant qualities of rose nor zesty presence of lime I had envisioned. Moreover, the base tasted of a strong green tea, rather than Ceylon (black).

A truly forgiving 50-minute drive back to the west end of the GTA enabled me to sample the wheel cakes while still fresh. Scrumptious and gratifying as always, the rounds also boasted a reimagined design with a moose, the Rockies, and "CANADA" in bold letters.

The new job has been unexpectedly busy, but not in a manner that brings stress or despair. My team members have been extremely helpful, and my supervisor understanding and supportive. Friends have reached out excitedly to reconnect, and even newly-acquainted staff have welcomed me with open arms and wide smiles. Reuniting with such a positive environment has reinstated a sense of peace in my daily routine. However, it is also worth noting that my own responses to this change has been insecure and timid: One year in an awfully toxic, despicable workplace caused trauma responses to resurface once more. Healing was never easy to start, but being wounded after a drawn-out recovery has made the current process all the more challenging.

In-office days had me utterly pre-occupied. Beyond socializing, it was the ideal opportunity to ask questions and seek input on guidance documents, roles and responsibilities, and general inquiries.

Meetings commencing at 1 PM are pretty much the norm in this new team. Should I wish to revel in my well-deserved lunch breaks, I'd need to commence exploration before noon. Bike Share would assist me in furthering these objectives by providing a swifter, more efficient way of navigating the city.
When my pick up order at Michaels was cancelled, I took advantage of the opportunity to visit the 401 Richmond heritage building once more.

Only recently was the arts and culture scene in Toronto discovered to be quite remarkable. Since returning from Amsterdam, it astounded me that there were countless galleries and sources of unique, contemplative exhibits just waiting to be uncovered - most of them offering complimentary admission to boot!

By venturing along different routes in the downtown core, I've been able to gather firsthand ridership experience from the city's cycling initiatives. Regardless of the path, it remains a fact that dedicated facilities make for safer, quicker, and more enjoyable trips.

​The team meandered towards the FIFA-decorated grounds of Bay/Dundas the following day. 

Over a month has passed since I last undertook a baking project - but who's counting right?

The decision to gradually re-introduce rhythm into my daily routine commenced with the idea of a Black Sesame Madeleine. However, as any diligent reader ought to predict, weekend spur-of-the-moment projects rarely entail one singular creation.

​Yield: One 6 in cake, three layers of approx. 1.5-2 cm thickness

Bake at 330 F for 30 mins.

Although Sunday notes in her recipe that genoise can be tricky for beginners, I never really found that to be the case. Practice makes perfect, of course, but one should be mindful of the following factors:

1) Clean bowls
Ensure that all bowls are clean and free of residue before commencing. When in doubt, blast the bowl with detergent and hot water and wipe dry.

2) Egg white contamination
Not all eggs will harness a perfectly intact yolk, so be careful when separating eggs. It is recommended to use a "separator bowl" to prevent ruining the entire batch if one yolk was broken. More often than not, I ignored this recommendation, for it increases the number of dishes.
Instead, I take to scraping out strands of broken yolk with egg shells and adding a pinch of cream of tartar (lemon juice or vinegar work as well) for insurance. This approach works adequately for sponge cakes, however I would likely start over if making meringue for an Italian or Swiss buttercream or macaron base; some recipes are stricter than others.

3) Meringue
Depending on the desired texture, the recipe may specify adding sugar to the egg white all at once or in stages (typically three additions). Adding all the sugar at once forms a softer meringue, and usually assumes the technique for soft cakes where the meringue isn't intended to provide structure and cracks are to be eliminated where possible - ie. Japanese Soufflé Cheesecake. The gradual addition of sugar intends to build structure. In this case, the the proteins slowly bind with the sugar crystals to form a glossy, airy component that can then be used to aerate cakes. My preferred approach is to to start beating the egg whites on high speed until frothy, add sugar in 3-4 additions and beat on medium speed, and finish the process at low speed to prevent overbeating. Once the surface is glossy and uniform, and a peak holds on the beater, the meringue is done.

B) Crème Diplomate

Traditionally, the Cipriani Cake utilizes a vanilla pastry cream for a cohesive appearance with the torched meringue exterior. Given that I had approached the recipe with the sheer aim of practicing genoise, I hadn't contemplated the cultural intentions too deeply. Without a moment's hesitation, I had altered the cream to be a faintly chocolatey one with the substitution of cocoa powder for AP flour.

Ingredients:

• 90 ml milk
•  ̶1̶/̶4̶ ̶v̶a̶n̶i̶l̶l̶a̶ ̶b̶e̶a̶n̶ ̶f̶o̶r̶ ̶i̶n̶f̶u̶s̶i̶o̶n̶ 5 g vanilla bean paste

Without much of a mental respite, I returned to my routine of errands, chores, and stress shortly after returning from vacation. While baking had momentarily taken a back seat, low-effort concoctions weren't uncommon.

​With each familiar - or not so familiar - encounter though, comparisons were made to recent experiences in Amsterdam, and revelations established. Things I had found to be incredibly accessible in my daily life, such as good quality matcha for Strawberry Matcha Lattes, CoCo's endless assortment of bubble tea, and the coziness of soft friends around each corner, were extended a newfound degree of appreciation.

Haru Shabu Shabu was the destination for a weekday Mother's Day lunch, for it was unheard of for me to be off on a random Thursday.

Operating out of a shared space once occupied by Dagu Rice Noodle and Morals Village Hotpot, Haru and Shinta took advantage of the existing booth configuration to deliver the latest dining trend.

Initially excited about the sauce bar, my heart immediately plummeted at seeing the grimy glass panels, wilted cilantro, and seemingly forgotten condiments. The scene was a far cry from Haidilao - not to mention, the panels were incredibly cumbersome to lift and reinstate.
I opted for a peach resin jelly to start, having been impressed with Haidilao's version. Unfortunately, the bowl's contents proved to comprise of nothing more than day-old, bland jelly with a whopping dose of sugar syrup.

I had advocated in favour of the Lunch Happy Hour menu, an AYCE format priced at $29.99 per person with broth included. This proposal was vetoed, however, on the basis that the All Day menu included items of interest. And so, I grudgingly settled on the $39.99 per person option, acknowledging that broth would be charged separately at a whopping $16.99. Lunch for two was already ringing in at $85 before the first bite of food arrived.

Limiting to ourselves to the non-Wagyu options, we opted for:

• U.S. Prime Beef
• Thin Cut Pork Belly
• Premium Beef Chuck
• Scallops
• Shrimp
• Snakehead Fish
• Fish Tofu
• Fukubukuro
• Quail Egg
• Lettuce
• Nappa Cabbage
• Spinach

​Snakehead Fish and Premium Beef Chuck emerged as the tastiest picks. Prime Beef and Scallop were average, veggies decently fresh, and Fish Tofu, Quail Egg, and Ikebukuro instilled disappointment. A drastic deviation from Haidilao's texturally superior and far less starchy offerings, I was admittedly disappointed at the turnout. Shrimp and Pork Belly went unsampled, though commentary also hovered about the average rating.

Mother Nature has been exceedingly unpredictable this season, and a combined wind/rainstorm was the last thing residents of the GTA could have expected. My commute towards North York was once twenty minutes (736), but conditions on the 401 have long evolved since the pandemic days. I had readied myself to depart approximately ten minutes earlier than the week prior, only to be faced with an unexpectedly high number of collisions on the highway. Had I not pre-paid for pilates class, I would have turned around the moment Google Maps recommended a detour via Burnhamthorpe.

Driving conditions were indeed treacherous, wholly warranting the cancellation of outdoor activities. A heavy downpour in conjunction with forceful winds resulted in minimal visibility. Despite departing earlier, I ultimately arrived fifteen minutes later than the previous week - and ten minutes late to the class!

Truth be told: I should have left earlier given the external conditions. Attempts to find parking at the rear of the studio were also in vain, for only two of six spaces had been allocated to studio customers and already occupied at the time of my tardy arrival. To make matters worse, the parking access was an impossibly narrow corridor measuring approximately 2.2 m wide (as per the latest aerial). Making a U-turn was out of the question, for even three-point turns constituted a tragic undertaking. Leaving the parking area was another mission in itself since it demanded a 90-degree egress path. This was, of course, assuming an absence of incoming traffic from Sheppard. In any case, I would earnestly advise against using the rear lot for safety reasons. 
The sole foolproof solution was looping back to the east side of Beecroft, surrendering the hefty $5.75 hourly rate, and scurrying to the third floor studio.
​
After hurriedly reloading my Green P account, using the bathroom, and stuffing my belongings into the cubbies with an audibly anxious slam, I quickly darted towards the group class area and laid down on of the Reformers. This time, process of elimination led me to an SPX Max reformer - not that it mattered, for the day's sequence did not include exercises that would pose variances in difficulty based on one's distance from the ground.

I had missed the warm-up by the time I arrived and, by this point, the instructor had moved onto a core warm-up. Using one red spring, we were guided through curl-ups, scissors, and double leg stretches with hands in the tension straps. Form reminders included "curling up and looking at your stomach" to ensure that the head and neck were maintained in the correct positions. Frankly, I surprised myself by successfully executing the sequence with one red spring, given my post-badminton exhaustion levels. A pulse finisher awaited us at the end of the double leg stretches, which caused a knowing smile to creep up along the edges of my mouth and groans to emerge from fellow class participants.

We then transitioned to a side-lying position with the head rested on a foam block on the head rest of the Carriage and the tension strap looped over the right foot. Press-backs and leg circles (in both directions, of course) served to engage the gluteus medius muscle. Continuing with the blue spring and the right foot in the strap, we transitioned to an all-fours position. Hands were placed outside of the shoulder rest as we performed a short series of bird dogs. Despite being familiar with the move, the tension-affixed variation was much harder than expected! The instructor reminded me "scoop the belly more" and also shifted my weight back slightly such that the hips were aligned with the knees.
I had observed this during my last visit as well: One of the downsides of Studio Le Ciel's group class area was the absence of mirrors for form checks. Having said that, the instructor was comprehensive in rectifying the form of all students in presence.

Some 8-10 reps of bird dog later, we were instructed to maintain the outstretched position for five seconds, preserving the lengthened arm at shoulder height and lifted leg at hip height. No number of repetitions of Well+Good's Back and Core Strengthening Workout could have prepared me for that moment. Obvious quivers were experienced for the first time in a long time.

Next up in the all-fours sequence were fire hydrants, again with one blue spring. One foot was kept in the tension strap, while the hands were placed on the shoulder rests. Given the hollow point between the shoulder rests, this alignment made for a challenging alternative to mat practice. Leg extensions with the lifted foot in turnout position followed; the sequence concluded with fire hydrant pulses, an exercise that saw many students jerk the knee as opposed to isolating the hip joint to keep the Carriage still.
The side-lying, all-fours, and fire hydrant sequence was then repeated on the other side.

A few Pigeon stretches were weaved into the class for relief. Then, we obtained the platform extender for plank work. The instructor introduced the series by demonstrating the high plank. We were advised that forearms could be used in the case of aching wrists, I adhered to hands firstly for ease and secondly for improved range for pikes. The plank variations undertaken included:

• all-fours with lifted knees to leg extensions into plank
• plank to pike
• plank hold (no more than 20 seconds)
• side plank crunches ("crunch side body more!")

The four other class participants struggled severely with side planks, likely eliminating a side plank hold to finish.

Upper body work involved switching back to one red spring - a shocking swap, to say in the least. Facing the Tower with knees positioned up against the shoulder rest, the tension straps were crossed to form an "X". We had the option of grasping the rope part of the pulley system or the padded handles, and sitting on one's ankles or in adopting an upright kneeling position. Originally, the instructor had offered us both kneeling options. When I opted to execute the moves in a high kneeling position, the instructor decided for the rest of the class to do the same, noting under her breath that it was a more challenging variation.
Once again, I had doubted my ability to execute the moves given my post-badminton soreness. Yet, I somehow still managed! Certain moves were modified accordingly by adding slack (using straps instead of rope) when the motion was too difficult to maintain at the specified range.

A Reformer version of "thread the needle", arm circles in both directions, and roll-downs assumed the cooldown. The end of class was met with the instructor distributing spray bottles for cleaning the Reformers and reinstating the foam blocks to an equipment trolley. It was during this process that I discovered the presence of Balanced Body reformers in addition to Merrithew's SPX Max and V2 MAX. The semi-private and private studios further housed Merrithew's Trapeze Table, Chair, and Ladder Barrel and Balanced Body's CoreAlign.
In spite of Studio Le Ciel's compact space, it was remarkable that each training area was clearly delineated with plenty of separation and efficient storage of equipment.

​Upon completion of my two Intro sessions, it was evident that I enjoyed the class, the instructor, and the studio facilities. Price aside, the parking situation is dreadful and the commute equally terrible.
Delving into the studio's website afterwards, I realized that each instructor's complete profile was readily accessible online, from education to linked PDFs of certification credentials! This approach was extremely transparent, to a shocking degree, and nearly made up for the owner's delayed response times to customer inquiries. All factors considered, my resolve remain undecided at this point in time.

Following my second (and last!) session at Studio Le Ciel, I had the option of heading directly into roaming nearby destinations participating in Doors Open. However, stopping first for lunch was the appropriate approach. I evaluated my options, along with the walking conditions, and decided on the nearby Chillax Eatery.

​Routing to the destination via Yonge was ill-advised, for a left turn followed by another immediate left was a surefire way of inciting confusion for unsuspecting drivers behind. I opted instead for a southbound left on Sheppard followed by weaving through residential streets. This eventually emerged as the better alternative, for Chillax's "parking lot" housed no more than six numbered spaces for patrons. The adjacent lot, beyond being in dire need of resurfacing, was maintained by a different property owner and marked with hefty payment rates. And so, I exited through an equally crumbly asphalt lane towards Glendora Avenue. Heading eastward, unsigned street parking was located some 150 m east.
Upon attempting to exit my vehicle, the door slammed in my face: the winds were utterly unforgiving. A second, more forceful attempt succeeded; my trusty umbrella accompanied me on the miserable hike back up Glendora. With gusts ruthlessly whipping in my face, I silently debated whether the venture was worth the effort at all. Alas, sustenance was needed.

The rear entry of Chillax led to wooden platform. Stairs heading down to the basement level were marked for restrooms, while stairs leading up connected to Chillax Mart on the ground floor. Located on the second floor after more stairs was the eatery, a dining space with staggeringly large booths (even for parties of one or two). The hostess role was replaced by a sign-in tablet.

At 12:21 PM, there was one party waiting to be seated. I enrolled in the virtual waitlist as the second guest, then made my way back downstairs to browse the Mart. The assortment was comparable to the beauty and gifts section at supermarkets: imported (overpriced) houseware and cosmetic items, Japanese Kit Kats and bottled beverages, branded collaboration items from Sanrio, Miffy, etc., and various pre-packaged goods. There was even a small section for (the now-defunct) Teddy House (Teddy Story?) items.

Being the impatient soul that I am, it didn't take much to steer away from a dine-in experience in favour of a swifter sustenance source: A few glances at the $7.99 Crabstick Sandwich and I was convinced of its ability to cater towards my primary goals of time and cost efficiency. "No need to tip!" I silently quipped.

Along with the sandwich, I took advantage of Daigyo's Grand Opening Celebration promo for two soft serves. Inclement weather conditions enabled me to fall within the first 100 customers category without even trying! The BOGO offer applied to identical items only: either two Matcha Lattes or two Soft Serves. Naturally, I sought out one each of the Matcha Soft Serve and White Peach Jasmine Soft Serve.
Note that, at the time of order placement, I had not been informed that the White Peach Jasmine was priced fifty cents higher than the Matcha. An unexpected $1.45 surcharge was incurred as well, though I was unsure whether the fee was associated with a request for water or for the paper takeout bag. In any case, the customer should be made aware of any charges not listed on the menu. The cashier had not relayed these details with the transparency and integrity that a business ought to possess!

On the first day of Victoria Day long weekend, I made my way towards North York for the second time this year. I had repeatedly checked the travel time before departing, and was admittedly frustrated when my original thirty minute-estimate surged by 1.5x. Unfortunately, not all vacationers had departed the GTA yet.
Shockingly unsafe conditions plagued the entire commute. From the typically calm 403 to commuter-filled 401, other drivers were recklessly switching lanes on very short notice, or none at all! The scene was particularly awful on the 401 nearing the 400 and 404, which respectively feature aggressive industrial movers and uneducated, once-in-a-blue-moon highway users on a regular day.

By the time I exited onto Yonge Street, I was not only frazzled but extremely riled up. "I am never leaving my house again on a long weekend!" was declared with fury. As I approached the location for my first scheduled activity, my fingers frantically navigated towards the Green P app as I drifted into the left turn lane at Yonge/Sheppard.

​At receiving an error on the app, I was taken back. Nearing the surface lot though, the reason soon dawned upon me: The Green P lot was closed for construction.

And so, I relinquished $7.20 for 75 mins of street parking and scurried towards the third floor, where Studio Le Ciel resided. The studio was still as sluggish as ever about checking messages and the online booking system was extremely finnicky with stringent cancellation and refund policies. I intended to make the most of my ̶g̶a̶s̶ consecutive trips to the northeast side of the GTA, thus booked a two-class pass at their Spring Sale promotion price of $40 plus tax. Class credits were set to expire after two weeks, so I made haste in securing a Saturday morning spot. It was learned that booking platform did not register package payments with booking eligibility until the following business day though, but I had already succeeded in troubleshooting my concern by the time the studio provided a response.

A cluster of shoes was present outside the studio, indicating the requirement of removing shoes before entering. Slippers were not provided for customer use, however, but staff were spotted donning chunky platform slides. After checking in with the receptionist, I was gestured towards the rear of the facility, past the semi-private and private training areas, for the bathroom and lockers. This space boasted two changing rooms, a coat rack with velvet-covered hangers (that attracted accumulation of hair and dust), and a single bathroom stall. Needless to say, I ran for the bathroom as the class was about to start imminently.
​Aside from the toilet seat, the facility was generally lacking in cleanliness: scuff marks and hair were present inside the toilet bowl, dust had collected on the surface of the sink and around the soap bottle, and there were plenty of dusty, yellow corners. Moreover, I had not laid eyes on a seemingly more ancient hand dryer in recent years.

Shoving my EATALY tote into one of the cubbies and turning the Canadiana-plush-charm-attached key, I ran towards the group class area by the window. Each group class consisted of a total of six participants, who could take their pick of Reformer (plus Tower) from 4 SPX Max and 2 V2 MAX machines. Being the last to join, my pick automatically defaulted to the V2 MAX against the side of the wall. This later emerged to be the best pick of the selection for it evaded harsh UV rays from the window that would prompt perspiration and skin damage and effectively encouraged core engagement for the cardio burst.
The instructor had just commenced a warm-up of hamstring and hip flexor stretches. Within seconds, I realized I had forgotten to change into grip socks, disappearing once more to initiate the change. Let it be known at least fifteen minutes of a buffer should be considered for a peaceful, punctual entry into class.

Following the dynamic stretches, the instructor demonstrated the next series of exercises. Commencing in a lunge position with one foot against the shoulder rest and the other foot planted on the floor, we were to gently lift the knee, extend the leg on the Carriage, and tuck the knee of the standing leg towards the chest. Lunge to knee tuck planks with a curved spine were executed for 10 reps, followed by lunge to straight leg raises with a flat back for 10 reps. These two exercises would then be alternated for a final 10 reps, consequently elevating one's heart rate. The quick series definitely challenged lat strength, but also caused slight discomfort to weak wrists.

Prior to commencing my downtown life once again, I was required to make one trip in advance for administrative procedures. Originally, I planned for Monday to take advantage of lower commuter volumes, however decided to make the most of the day and align the visit with other attractions of interest.

A breakfast of concentrated cold brew and a Pineapple BBQ Pork Bun from Akko later, I was on my way towards the GO station.

​The train was delayed, and having downed coffee about one hour ago, I quickly became desperate for a bathroom. Two gender-separated stalls reside within the transit building connecting the rail and bus platforms, however there was insufficient time to travel through the corridor and back.

​When I could wait no longer, I resorted to the in-train facilities. Much to my shock, the GO train bathroom was surprisingly clean! Not only was it spacious and stocked with water and soap, there was no grime nor graffiti in sight! The only element missing was a bag hook. The scene was relieving, and made the NS train bathroom an absolute abomination in comparison.

​UNIQLO was browsed briefly; the popular apparel retailer had taken over Decathlon's former space between the Bay Concourse and TTC terminal. 

The main task only assumed fifteen minutes, so I made the most of my One Fare transfer and headed to St. Patrick. It was 10 AM when my footsteps met the doors of the AGO. Unfortunately, the gallery was yet to open until 10:30 AM, and I was sternly scolded by security.

​In light of this unexpected turnout, my schedule was reconfigured to include a café stopover first. I had bookmarked Cafe La_On for visiting after the gallery, but its 10 AM opening time enabled the ideal itinerary swap.

​Basque Cheesecake and Ball Tiramisu appeared to constitute their signature offerings. Neat little squares of Terrine were also observed in the display case. My final decision lay with an Earl Grey Tigre though, for the oval-shaped pastry has recently been making appearances in cafés throughout the city.

​Timing a job change is wickedly tricky. Between the handover tasks and countless farewell conversations about the office, I consolidated several other actions within the same span of a week. Truth be told: It maximized efficiency at the cost of sanity.

Besides my grand cookie venture and Pecan Frangipane Tart with Oat Crust over the weekend, I revisited the household's beloved Marbled Banana Bread for the first time in a while. Dare I say, it was even more delicious than the previous round.

My days in the office were limited. On a hectic Tuesday, one of the most senior staff members invited me out for coffee. I turned down her offer of % Arabica, instead leading her towards the comparatively cost-effective choice of To Go Coffee. My pick lay with a Pear Jasmine Latte, while hers a Hawthorn Berry Tea. Allow me to confirm that the espresso-containing concoction was noticeably better than its abnormally cloying matcha rendition.

​I departed the office early that afternoon after snagging a slice of cake. Prior to my last day, it was pivotal to maximize my remaining benefits allowance where possible.

The next day, I opted to return to CoCo to claim my complimentary beverage. ​It was only natural to select the priciest option on the menu: Brown Sugar Pearl Milk Tea (plus an extra topping of pudding).

​Aligning my last day with the last work day of the week automatically defaulted to fewer people in the office. Nevertheless, those that considered me close enough of a friend or coworker physically presented themselves for my send-off. I hadn't expected anything greater than a few messages, thus was rather shocked to receive gifts and even a card!

The team member with which I had worked closely offered a farewell lunch as his treat. Cong Caphe was the obvious choice due to its proximity and our shared desire to sample their Banh Mi and Coconut Smoothie lineup.

​When I had attempted a visit during their grand opening weekend, a treacherous lineup had extended through the door. This time around, the interior was peaceful, allowing for admiration of the interior decor. Similar to the original downtown location on Elm, the suburban location continued to embrace wooden furniture with floral seats and a comprehensive army green throughout. Gazing towards the ceiling, I appreciated that the ducts and piping had also been colour-coordinated for cohesiveness, rather than leaving the components as is to be wholly disjointed in theme.

With time, Pecan Pie has become one of my signature creations. Mastery had not come easy, though I'm glad to declare that a lunch hour at home was all I needed to achieve a splendid slice of fresh pie. Having a pre-shaped pie crust in the freezer helped of course.

I had forgotten the whiskey this time around, but at long last achieved the desired crust thickness without much shrinkage. Par-baking the crust from frozen definitely assisted with preserving integrity.

My schedule permitted participation in a Monday evening Zumba class. I arrived early, hoping to use the empty studio for warm-up and practice. The instructor turned around, seemingly shocked to see someone in the same space. She noted that, while I could use the space in her presence, I should not use the room alone, as I could be liable for any missing equipment.

Her stern remarks had me slightly taken back, causing me to approach the start of her class with caution. However, her attitude transformed entirely when the music started. Embodying high-energy Latin fundamentals with toning exercises woven in between, I was impressed with the challenging but cheerful session. It was precisely what I hoped for: a fun, sweat-filled Zumba session.

​Heading to the office enabled me to inform colleagues about my impending departure. As anticipated, the wretched scrap of feculence had not initiated any communication with neither the immediate nor extended team, let alone handover procedures! Consequently, due diligence was enacted on my part.

​The remaining mall lunch walks are now numbered.

Although I revel in conducting errands during off-peak hours with complimentary underground parking, the shift from a sleepy, suburban setting towards a busier, grimier urban centre is necessary for personal growth (and sanity).

1) Ma Lai Goh/馬拉糕 (Round 4)
​
A variation of 馬拉糕 strictly using Taiwanese black sugar resulted from an impromptu decision to create and a general impatience to wait for slab cane sugar to dissolve over low heat. With a significant increase in surface area, I deduced that black sugar would dissolve more readily to form a sugar syrup, thus reducing the lengthiest step of active labour. Furthermore, the output product could potentially garner a darker hue (compared to past trials) and enhanced robustness.

The advantages of calling in sick were abundant. My stress levels decreased dramatically, for starters, and the ability to use my time as saw fit was reinstated. When Wednesday evening rolled around, I declared an unwillingness to return to work. Wouldn't it be fabulous to continue earning money while living life? Alas, any and all contractual PTO arrangements are to the benefit of the employer.

Referencing Papa Fung's recipe once again, it was confirmed that making a dry caramel is not for the impatient. Despite directions to dissolve the sugar over low heat, I naturally increased to medium-high heat when there was seemingly no change to the powdery, white granules. Having confirmed the significance of using hot water as opposed to room temp, I was careful to maintain the warmth of the water before combining with the dry caramel in two additions. In any case, the sugar crystals had hardened on the bottom of the saucepot. Warming the mixture on low to medium heat succeeded in easing most of the fragments back to a state of fluidity. In future iterations though, I believe I'll simply resort to forming a wet caramel for the sakes of sanity and ease.

Approximately double the amount of vanilla extract had been mistakenly added to the batter. That said, I do not believe the extra tablespoon of liquid would impact the consistency greatly. After baking for 30 minutes, I cautiously probed the cake all over. The centre began to sink and darken when the cake was removed from the oven, indicating an excess of moisture, however the tester consistently returned clean.

​I allowed the cake to cool to room temperature before transferring to a wire rack. After the round had cooled completely, I sliced into it with grand expectations. A wave of dismay resulted from the hue difference in the cross-section; the distinctly underbaked centre summoned bewilderment. It was unthinkable that a custardy, uncooked centre would emerge when the cake tester had returned clean in several locations! Alongside a beautiful honeycomb structure, a crispy crust had settled nicely on the surface. I couldn't comprehend the outcome whatsoever.

At first, the round was slid into my countertop convection oven in an attempt to salvage it. After baking at 350 F for 7 mins though, the top began to darken. While the centre remained gooey, the rest of the cake would scorch if allowed to continue baking. Consequently, the cake was portioned and the centremost section of each wedge was returned to the oven to cook fully. Laying the slices flat, akin to baking rusks, enabled the pieces to finish cooking with a uniform, crunchy edge.

​Regardless of the various mishaps that have taken place to date, the prominent honeycomb structure persists in each iteration. For future attempts, I shall not hesitate to commence with a wet caramel and turn towards my intuition for doneness.

2) Pecan & Sesame Hoddeok

Recent talks surrounding Korean snacks led me to crave hoddeok. My last encounter with the comforting street snack was in Seoul, and before that the sweltering summer of 2024. Despite being aware of my extreme fondness for hoddeok, my browsing partner has never once sampled the treat, for, in the wild, hoddeok is often prepared with peanuts or exposed to cross-contamination involving peanuts.

​Rebooting four-year-old attempts at homemade hoddeok wasn't entirely due to allergen concerns. With every reminder of the toasty, delectable qualities of the brown sugar pancake, I began to yearn for it a tad more earnestly. Frankly, the filling is ever customizable: my first attempt saw a mix of black and white sesame seeds, while my second toasted, chopped walnuts. Toasted sesame seeds were superior to the soft nut, in my opinion. For the current attempt, I resolved to use a mix of sesame seeds and pecans, the nut variety on rotation in my pantry.

A) Dough

I'll be honest: I didn't review Maangchi's original recipe before preparing my own version. Blooming the yeast in advance did not constitute part of her formula. Furthermore, against my better decision, I had not measured the quantity of water to be added, but merely continued to add liquid until a wet dough was formed.

Ingredients:

• 4 g sugar
• 2 tsp yeast
• Water

Yield: 9 ginormous dough balls, which ought have been further divided into 12 portions