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Out & About #739 | Pacific Mall, Sum Pilates Session #7 Recap + LINE Friends Pop-Up

8/28/2021

For the past two weekends, I had filled my body with lessons from Studio Bon. Yet, a total of four classes remained at Sum Pilates. With an unavailability of instructors, continuation of my package was delayed. The seventh session resumed on August 28th, preceded by a highly anticipated massage and realized with a new instructor.

I awoke to the familiar chime of my work alarm around 8:15 AM. The first five minutes had gone by unnoticed, but steadily, my senses began to depart from deep slumber. The weekend would start earlier than most, marking my foray onto the 401 before the 9:30 AM mark. Impressively enough, traffic levels had already begun to pick up for the day.

The early appointment led me to Scarborough, just a few blocks from the neighbourhood traversed for the sake of jokbal and juice. It proceeded as planned, with the exception of makeup application taking place in my driver's seat of the vehicle (behold the glitter dust!) rather than within the air-conditioned establishment. Despite full comprehension of the masking rule for indoor spaces, it hadn't occurred to me that makeup application would not be permitted within.

In the immediate vicinity were as many Chinese eateries and bubble tea outposts as one could possibly fathom. I yearned for none. Recalling an unredeemed Dak Lak stamp card, I opted to head northbound to Pacific Mall.
Once inside the parking garage, I quickly learned the status of the shopping centre's repairs. Both escalators and elevators had been reinstated, nixing the need for freight elevator rides and dust bunny-loaded alternate routes.

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Out & About #732 | Kyoto Gyukatsu + Downtown Shenanigans

7/25/2021

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It is not uncustomary of me to establish relationships (or acquaintance-ships) in atypical places of gathering. Frequent are friendships formed in GA crowds, less often while awaiting the arrival of K-Pop idols, and rarest of all on the morning commute by GO Train.

One of this space's untold stories, an unexpected bond was formed under the alignment of fated conditions. I like to say that it was BamBam who brought us together, for the conversation would have never commenced without his existence.

"My friends can't believe we've only met once!" But we were about to change that.

Scheduled approximately two weeks in advance, I made the drive downtown, pulling up at the rear of HOEM on Jarvis, where we would be stationed for the day. A tour was provided of the lobby and general use areas. Leaving the greatest impression were the security gates, which required no more than the swipe of a hand for access, and communal laundry room, which seemed to materialize straight from a university webdrama.
Which was not far from the truth, as the complex offered accommodations for students on Ryerson grounds and beyond.

After settling in, we strode over to Kyoto Gyukatsu for a late lunch. The remainder of the afternoon was to comprise of crepe-making and choreography-learning, so there was contemplation over securing ingredients first, then picking up takeout along the way, or dining first to curb hunger levels. We agreed on the latter, and began perusal of the menu around 2 PM. Distinctly fragrant barley tea was served in plastic disposable cups; utensils were individually packaged and also of disposable nature.

The restaurant's assortment of offerings could be accessed via their website, with options for placing takeout or dine-in orders on a "Mrs. Digi" platform. Behind each table was a QR code, and underneath the table number. Complimentary Wi-Fi was provided to access these services, making for a functional, menu-less experience.

Entrées were divided into two main categories: Katsugyu Original Zen ("Zen") and Katsugyu Umami Juu ("Juu"). When inquiring about the primary differences, we learned that Juu enabled selection of portion size - either 3 oz. or 6 oz. - with one choice of sauce, while Zen offered the entire trio of condiments for dipping with a fixed portion size. To share, we took to the New York Gyukatsu Zen (6 oz.) and AAA Sirloin Gyukatsu Juu (3 oz.) w/ Deep Aromatic Sansho), both cooked to medium rare with onsen eggs and red miso soup on the side.

The sets arrived swiftly, adopting near identical formats. I paid little attention to the cabbage slaw and dove straight for the rice of the AAA Sirloin Gyukatsu Juu. Pearl barley contributed to a coarse, chewier bite, while the savoury drizzle an instant boost of umami. Less fond were we of the capers (?) decorating the top. Their profile was slightly sour with an odd, bitter aftertaste.

Eggs, I soon learned, were an ingredient capable of instilling grief in my ahga-partner-in-crime, depending on their method of preparation. Soft scramble was an abomination, fully hard-boiled was gag-worthy (though I cannot deny their repulsive chalkiness), and poached à la Eggs Benedict were acceptable. Thankfully, the barely-set Onsen eggs before us were also granted a passing grade.

The strips of meat themselves were quite interesting: The AAA Sirloin had been cooked to perfection, boasting tenderness lined with impeccably thin breading. On the other hand was the larger portion of New York Zen, which bore red on the edges, ultimately seeping through the breading to reveal splatters of saturated red. While the Sirloin was sufficiently flavourful on its own, the New York was on the milder side of the spectrum. The strips readily accepted additional seasoning through soy sauce (one dark, one light), coarse salt, and a grated onion pulp with pungent mustard-like properties. We were also recommended to try dipping into the Onsen egg as well - my personal preference, really.

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Out & About #721 | Week #66 Quarantine Update Feat. ribbon + Pecan Pie Revisited

6/20/2021

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I'm so proud of being an Ahgase.

But maybe "pride" doesn't even begin to summarize the emotions associated with being a member of the fandom. To be a supporter of GOT7 extends past being one of the millions that stand by the edge of the stage, cheering them on solely on the basis of enjoyment; we are best friends.

The kind of friend that joins in on your wildness when it's time to celebrate, but also the friend that provides you with adequate space and cheers you on silently in their own way. I've declared my affection for the group on countless occasions prior, but it remains a fact that "ahgase" is tied closely with a sense of identity and home.

Regardless of the style, sound, or medium, I have confidence that each member has chosen the appropriate path to suit their objectives. BamBam is the first member to engage in proper promotions in Korea, and the days leading up to the release of riBBon were filled with as much excitement and anticipation as full group comebacks - for me, anyway.

This drought has been a dreadful one, but the amount of content surfacing online has succeeded in bringing about unfathomable joy, illuminating even the most taxing of work days. With the riBBon EP, showcase, and radio/variety segments, BamBam has proven to exceed all expectations with stable vocals, impeccable stage presence, and a diverse assortment of concepts unique to him. Whether upbeat or mid-tempo, his fluency in Korean is undeniable; the incredible clarity in his songs and swift synthesization of vocabulary in his interviews is truly remarkable. Making recurring appearances in all his activities is heartwarming humbleness, unwavering team loyalty, and genuineness - a selfless sheer desire to do well while instilling strength in those that chance across his artistry.

To establish a sense of hope via a tangible form is no easy feat. His actions speak for themselves, but his words further solidify his benevolent intentions.

"I'm nobody. I'm nothing."
"No! What do you mean you're nobody? You're ahgase. You're something.

The seemingly straightforward response brought tears to my eyes, further leading to rolling bawl. He understands that hardships do not discriminate between time, space, and people. When difficulties emerge, I shall hold this sentence near and dear, for being an ahgase is indicative of potential, power, and competence.

The showcase started strong, with the eerie, earattack-composed Pandora. It became my instant favourite of the album upon first listen, imprinting a memorable impression assisted by impactful lighting.

riBBon was a light-hearted track intended for livening up the atmosphere. And, quite frankly, it did just that. Throughout my ten-hour work days - five hours of which were strictly meetings - I played the song and felt immediate uplift in spirits. Tastefully vivid in its execution, BamBam's quirky smile and airy movements further contributed to a sense of liberation.

Look so fine exuded "Open the Door" vibes, but executed in a comparatively cheery manner.

I learned to appreciate Air after the showcase performance. The tune commences with the rather rough-sounding Murda Beatz opening, progressing into BamBam's gentle, fluid vocals. Despite minimal stage props, the performance was nonetheless spectacular, edged with confidence and effortless expression.

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Out & About #689 | Week #45 Quarantine Update Feat. Lap Cheong Rolls + Hodo Kwaja

1/24/2021

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Within the first few months of the pandemic's arrival last year, it was brought to my attention that distancing restrictions imposed actually brought about a great deal of relief. Those that thrived on moments of self-reflection were exempt from their dreaded gatherings, while those that thrived on social interactions were exempt from FOMO repercussions. For better or for worse, there arose the freedom for selective communication. And while one could reap its benefits by escaping unfavourable situations and potentially eliminating toxic relationships, the theory cannot be applied so simply in the virtual workplace.

It is through gritted teeth and a hanging head that the existing situation remains relatively unchanged as far as Ontarians are aware. Yet, it is my personal hope that those who hadn't been particularly skillful in the department of communication have adapted accordingly in the past eight months, and that those who haven't shall summon an effort from this point on. Technology exists to ease our day-to-day activities, rather than preclude opportunities for efficiency.

Creations of the week included:

1) Steamed Tofu w/ Scallion Garlic Soy Sauce

2) Steamed Salmon Steak

3) Steamed Lap Cheong Buns / 臘腸卷

The incarnation of this classic dim sum plate stemmed from the unexpected acquisition of lap cheong (臘腸), otherwise known as preserved Chinese sausage. The description read fiery, thus the vacuum-sealed package had originally been reserved for chorizo-like usages, likely to be consumed alongside tortillas from St. Jacobs.

However, the household supply of groceries was gradually being depleted. An absence of yogurt was witnessed, followed closely by milk, bread, whipping cream (yes, this is essential), and eggs. Ingredients were minimal for the construction of the suitable breakfast item, yet flour was aplenty.
I set out to craft the buns one chilly morning, combining the yeasty foundation of one source with the method of another. The dough was, surprisingly, easy to work with, requiring little to no dusting of flour and elongating in the desired worm-like shape.

Given the fears of the supposedly spicy five-pack, I separately prepared an equal count of Honey Garlic Smokies. These were admittedly less delicious in their tough, sinewy casing and better suited for buttery milk buns bearing a glorious egg wash sheen.
I'll also admit to the exaggerated - and glaringly obvious - meat-to-bun ratio. Though, with both sausages being of relatively mild nature (it wasn't spicy after all!), this mattered less on an overall tasting note.

Particularly worthy of mention are the layers boasted by the dough itself - the sole element wholly indicative of my efforts.

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Out & About #685 | Week #41 Quarantine Update Feat. Breath of Love : Last Piece

12/27/2020

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On the eve of Christmas, the world welcomed a dusting of frosty precipitation. Flurries commenced in the late evening hours, continuing throughout the night, such that the next morning we would awake to a weighty cloak of white on our porch, driveway, and backyard perimeter-lining pine trees.

There are only green Christmases in memories of recent years, although perusing the archives revealed discrepancies. Regardless, the just-freezing temperatures were quite welcome, for the tone of the holiday had been established.

In fact, the comparatively mild conditions even prompted the purchase of an Irish Cream Cold Brew. Advertised countless times by the Thai ahgase, the beverage was indeed as delicious as she had vouched for. It was creamier than expected, with a dash of nutmeg and hints of Irish Cream (in the absence of alcohol). Personal preference still lies with regular cold brew though, given the inhomogeneous properties of flavoured cream cap.

Appeasing the last-minute scramble of grocery runs and pre-Christmas cooking was the timely arrival of my fangirl package. A kind soul from Korea had shipped it two weeks prior, and the delivery date happened to coincide with the season of gifting.
A gift to myself, for the skirt of our tree is relatively barren this year.

My status as a devoted MyDay was declared as of 2018's "Youth" tour. Further confirmed was my position as a Wonpil stan, and now I have a Pil to my name to prove it!

(The teensy feet are the best.)

I had also teetered on the decision for (yet) another lightstick. Adopted as symbols of commitment, I ultimately proceeded with the Robong order.

"It's a promise to myself that, one day, I will see them live in concert." I had stated.
"So a placeholder!"
"Yes!"

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Out & About #680 | Week #38 Quarantine Update Feat. Green Tea Scones + Lemon Dill Salmon

12/6/2020

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The last month of the fiscal year had previously meant nothing more than frigid fingers and the end of another school semester for my studying acquaintances. Holiday hangouts were customary though not events typically associated with the arrival of winter. Upon boarding the bus of full-time employment, December equated to an entirely different experience - one characterized by endless evenings of physical and mental exertion.
These happenings also have a tendency to creep into one's subconscious state, where its side effects conclude a psychologically taxing state. (Have you ever dreamed of being chased down via emails?)

In the face of COVID-19 though, there are few things deemed more critical than stable income and general health and wellbeing. Working from home may not offer the most ideal circumstances, yet it allows for the isolation of issues that probably weren't granted much attention in the past. Moreover, it encouraged the development of new skills, a silver lining in the midst of widespread pandemonium.

Creations of the week included:

1) Green Tea Scones
Continuing the pursuit of the perfect scone, I progressed onto a green tea variation sourced from the ever-dependable Sunday Baking.

Egg was swapped for additional heavy cream and Mediterranean yogurt (10%) as to keep them moist and adhere to the egg-less formula of traditional tea scones. The dough was fairly easy to construct and binded together without excess dampness. I didn't re-roll the dough, but instead separated the disc into triangular segments as illustrated in the original recipe. Just as advertised, the sections exuded rich green tea flavour and was ideal paired with sticky matcha-white chocolate drizzle. Utilizing an egg wash of only whites helped to preserve the luscious colour - a 끌팁indeed!

Albeit misaligned after baking, the pieces bore only a single crack around its midsection, as scones ought to.

The scones were delicious, and best enjoyed a milk-enhanced espresso beverage. All hail the timely arrival of my Black Friday Balzac's package!

2) Homemade Rice Krispie Squares Two Ways

As like many North American children, tri-colour Rice Krispie squares were an essential element of every end-of-year school potluck. I wasn't able to locate the holiday edition of the puffed rice cereal, but instead made use of the Brown Rice variation for this nostalgic Christmas treat.

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Out & About #679 | Week #37 Quarantine Update Feat. Breath of Pineapple Bun Scones

11/28/2020

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The first snowfall of the season arrived earlier than past years, wherein parched, cracking skin and green Christmases were inevitable.

It was but a fleeting scene of all white though, for the rapid surge in temperatures eradicated the snowy masses over the course of three days. I remained within my humble abode in the meantime, primarily due to workload, but also due to my reluctance to summon winter boots at this early stage.

Seemingly an eternity of a homebody state, I proceeded with consumption of leftovers, Highballer Pumpkin Ale - totally not a treat, mind you - purposing the remainder of my couvertures into a silky chocolate mousse.

In hindsight, I should have adopted a more conservative approach to the 2.5 kg bag, as the objective of inventory replenishment largely went unaccomplished on Black Friday. Prices were far from reasonable, and when they were, they were sold out.

Quite honestly, I had dreaded nothing more than the return of yet another Monday, especially after a Sunday of endless edits and a late night technical travesty that terminated in tears. The release of GOT7's Breath impressively erased that uneasiness. I breathed a slow sigh of relief, unaware I had been stifling one the entire time.

Thank you Youngjae. Thank you GOT7. At the most pivotal times, where I find myself wallowing in tremendous doubt, anxiety, and frustration, thank you for providing a safe haven for faith restoration.

Creations of the week were many and included:

1) Pickled Cucumbers Two Ways (not pictured and unsuccessful)

2) Tzatziki Cucumber Salad, in which forgotten removal of cores resulted in a watery, but nonetheless delicious, mess.

3) Tomato, Potato, and Pork Soup

The combination was a classic Chinese soup similar to the likes of the Malaysian ABC soup - not that I have ever referred to it as such.

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Out & About #676 | Week #35 Quarantine Update Feat. Pumpkin Tart + Carrot Cake

11/15/2020

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I hadn't ever thought that twenty-degree weather and holiday decorations would ever co-exist, however this year has proven to be a year of many firsts. (We may even be nearing the first lockdown in eight months.)

Progressing into the final months of 2020 provokes a period of reflection, as with every passing year and every winter. In hindsight, I don't believe to have accomplished much besides an incredulous amount of cooking, chore doing, and virtual meeting partaking. That said, I am grateful for employment, and the sheer ability to execute my assigned duties from the comfort and safety of my own home.

With gradual improvements in wrist mobility (despite persistent inflammation), I shall commence this week's roundup with a collection of creations of the week:

1) Earl Grey Almond Latte

Making the most of my gifted Sloane Heavenly Cream, soon-to-expire unsweetened almond milk, and exceptionally floral Knotty Coppertop Honey, I commenced the week with a low-impact Earl Grey Almond Latte.

Costco's Rotisserie chicken and homemade Diana sauce ribs constituted the household's protein sources for majority of the week.

2) Sour Cream Bran Muffins

SK's comparatively more savoury rendition of the high-fibre breakfast item was found to pair best alongside fresh fruit.

3) Unsuccessful Pizza constructed from previously proofed yeast and lonely strips of SPAM (feat. a heavily advertised yet decidedly undelightful can of Harvest Ale

4) Mini Pumpkin Tarts

Opting to make the most of a discounted local pumpkin wedge and my Stainless steel OOMOMO tart shells, I undertook the 3-day project later to be recalled as the soggiest Pumpkin Tarts in history. The endeavour had purposely been separated into three days for the sake of preserving wrist wellness.

The first day involved steaming the wedge and rind removal, while the second and third involved custard-making and crust-forming. A meringue topping was whipped up - in the most literal sense - utilizing leftover egg whites, then smothered atop each tart and charred.

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Out & About #671 | Week #31 Quarantine Update Feat. Pigs in a Blanket + Farewell Playdium

10/18/2020

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Growing up, my favourite season was summer - as probably every kid's was. The balmy months were often tied to keywords such as "summer break", "no school(!)", and "vacation". With the coming of age though, there is an undeniable shift in favour of cooler temperatures. Autumn's breezy conditions and saturated shrubbery offer a sense of serenity - an emotion disparate from the sweaty bustle of summer. There's just something extremely satisfying about traversing across crunchy leaves post-abscission.

Creations of the week included:

1) Apple Cider
...or rather, Mulled Apple Cider. With majority of our stash allocated towards Apple Pie, the remaining 802 grams of fruit thereupon constituted the base of an apple cider attempt. Alas, I was far too generous with the spice blend; the brew was stripped of its luscious, juicy tartness and made spicier than need be. Serving it cold in a 3:1 ratio with water was the resulting solution.

2) Oatmeal Bread

For me, it would be an understatement to declare that craggy, fibrous - and oftentimes healthy - items are joyful to consume. Thus, one can imagine my enthusiasm upon perception of the words "I need to eat healthier."
I first began scouring the World Wide Web for a gluten-free loaf utilizing oats, partially for the sake of experimentation and partially to eliminate white bread flour altogether. After landing on several formulae that listed pre-soaking of steel-cut oats as the first step, I reverted to the Queen of Breadmaking for a hassle-free endeavour.

Bake for Happy Kids has done it yet again! Not only was the dough was extremely easy to handle, but the kneading process was comparatively much shorter as well.

Admittedly, the loaf doesn't resist moisture dissipation as efficiently as the standard sugar-laden loaves. It also failed to the same height. Fluffiness was gradually lost over the course of twelve hours. Thankfully, this aspect mattered minimally, for slices were toasted till crisp and smothered with Knotty Coppertop's fabulously floral unpasteurized honey.

3) Pigs in a Blanket - the puffed edition

Success seen with SK's revolutionary pie crust, we began to contemplate a savoury edition. The conception eventually materialized in the form of wiener sausages coiled within thin, flat strands of buttery pie dough, then finished with a dash of dried parsley.

The first one, a highly unfortunate, dust-covered prototype, was topped with flaky sea salt and a pinch of turbinado sugar. Additional sodium was omitted from the latter batch upon the discovery of the sausages' existing salty profile.

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Out & About #647 | Week #17 Quarantine Update Feat. Koreatown + Choc Cherry Yogurt Ice Cream

7/12/2020

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Much as The Tablo Podcast says, maturity is often depicted with a sense of minimalism, eradicating elements extraneous to one's overall functionality. The coming of age and its associated responsibilities as a contributing member of society nixes the need for abundant acquaintances and a house full of knickknacks.

With each passing day, I strive to reduce the count of material goods embedded in my immediate surroundings, shifting preference of nominal presents from barely familiar faces to financial stability and adequate food supply. This is not to say that the fewer the friends, the better. Rather, it is a nod to new experiences free from unnecessary frills.

The occasional dine-out pays homage to this quarantine-founded concept. Drearily has the past week passed me, with work tasks consuming the bulk of my waking hours (and even some of my subconscious ones in the form of apprehensive dreams). Well overdue was a weekday lunch, and with a crippling craving for ramen, I suggested a visit to Kinton.

Of course, the go-to option has never veered from Kenzo - er, now Kamen. It is with remarkable regret that the re-branded restaurant offers no patio for in-store dining. Thus, the less preferable alternative was sought out.

Tables were relatively empty at the late lunchhour of 2 PM. The franchise's storefront faced Confederation Parkway, where patrons were successfully shaded from the blaze of the sun though subject to the comparatively less desirable state of wind and rampant dust particles from traversing construction trucks. Despite landing ourselves at a loathsome location of a patio, we proceeded with the meal with consideration to stomach emptiness, glancing back to our vehicle every so often in fear of parking enforcement crews. (What a travesty metred parking spots are.)

Upon entry, one member of each party was required to input information on a Health Declaration Form. The list requested details including guest name, phone number, entry time, and a signature; a pen - wrapped in neither plastic nor visibly sanitized resided adjacent. In spite of the declarative application, no temperatures were taken. Servers wore masks, though guests were not required to do the same, even when accessing washroom facilities. For the most part, we complied with the masking, even in the absence of others in our 2-metre radius, for the gusts of granular material were as unpleasant as could be.
We enlisted a member of the waitstaff for a wipedown of our sand-speckled table, who took to a damp cloth that brushed ours before immediately navigating to a different one. The utilization of a single cleansing cloth was common practice amongst waitstaff prior to COVID-19, however the scene induced a questionable eyebrow raise in today's times.

Guests were provided the options of individually packaged disposable utensils and plastic cups or the franchise's array of standard eating equipment, inclusive of a funky smelling ladle and Stainless steel water cups.

We took to orders of Takoyaki, Pork Original ramen with thin noodles, and seasonal Chilled Tsukemen, discarding mindfulness of their atrocious prices and overly rich broth in the moment.
Four teensy pieces of very, very average Takoyaki set us back a whopping $5.50. Surrendering bonito flakes to the wind, the morsels were left with tonkatsu sauce and mayo as toppings. For the record, this was an instance where fat (deep frying) did not equate to flavour.

Those under the impression that Chilled Tsukemen would be on the same page as refreshing Korean naengmyeon couldn't be further from the truth. Thick starchy noodles coated in an obscene amount of oil was delivered to the table, sans dipping sauce. I appreciated the generous portion of sesame seeds, as well as the grated daikon. For a Japanese establishment though, I expected wasabi that was less powdery and scallions more finely chopped. The dish was far too slick for a summer afternoon - or any meal at any time of day, really - leading me to halt consumption within a few mouthfuls, despite being famished. The soy broth, once it eventually arrived, was also heavier than expected. Surprisingly, the two thin slices of pork shoulder were the least greasy of the entire composition.

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<<Previous

Out & About #739 | Pacific Mall, Sum Pilates Session #7 Recap + LINE Friends Pop-Up

Out & About #732 | Kyoto Gyukatsu + Downtown Shenanigans

Out & About #721 | Week #66 Quarantine Update Feat. ribbon + Pecan Pie Revisited

Out & About #689 | Week #45 Quarantine Update Feat. Lap Cheong Rolls + Hodo Kwaja

Out & About #685 | Week #41 Quarantine Update Feat. Breath of Love : Last Piece

Out & About #680 | Week #38 Quarantine Update Feat. Green Tea Scones + Lemon Dill Salmon

Out & About #679 | Week #37 Quarantine Update Feat. Breath of Pineapple Bun Scones

Out & About #676 | Week #35 Quarantine Update Feat. Pumpkin Tart + Carrot Cake

Out & About #671 | Week #31 Quarantine Update Feat. Pigs in a Blanket + Farewell Playdium

Out & About #647 | Week #17 Quarantine Update Feat. Koreatown + Choc Cherry Yogurt Ice Cream

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