Another week has passed me by and, with it, came the inevitably endless stress that this position entails. Time and time again, I question how those with undeveloped problem solving skills, nonexistent critical thinking capabilities, and fundamentally flawed spelling and grammar can retain management-level positions. It would be an understatement to say that the entire scene continues to baffle me to no end.
A second heavy snowfall over the weekend automatically granted employees a work-from-home chance at the start of the week. Naturally, I took advantage of this; the roads were an unmistakable safety hazard, with two lanes often reduced to one.
With the paltry piece of inept feculence MIA for a week, my inbox swelled by an approximate 50% due to deflected responsibilities. That said, I made it a priority to seek pockets of time to breathe. More often than not, I required personal reminders of my competence. My browsing partner's attempt at words of affirmation resulted in a "at least you're managing". At first, I scoffed at the response.
"Barely." I retorted.
"But at least things aren't going sideways."
Pausing for a millisecond or two, I replied, "I guess that's true." The thought of allowing things to fall into chaos had not occurred to me as being a plausible choice. And perhaps it is this very sense of duty that holds me far too accountable for situations beyond my control.
A second heavy snowfall over the weekend automatically granted employees a work-from-home chance at the start of the week. Naturally, I took advantage of this; the roads were an unmistakable safety hazard, with two lanes often reduced to one.
With the paltry piece of inept feculence MIA for a week, my inbox swelled by an approximate 50% due to deflected responsibilities. That said, I made it a priority to seek pockets of time to breathe. More often than not, I required personal reminders of my competence. My browsing partner's attempt at words of affirmation resulted in a "at least you're managing". At first, I scoffed at the response.
"Barely." I retorted.
"But at least things aren't going sideways."
Pausing for a millisecond or two, I replied, "I guess that's true." The thought of allowing things to fall into chaos had not occurred to me as being a plausible choice. And perhaps it is this very sense of duty that holds me far too accountable for situations beyond my control.
Ma Lai Goh/馬拉糕 (Round 3)
Desires for a Ma Lai Goh had been brewing over the past week and could be suppressed no longer. Leading up to a stressful meeting, I hurriedly assembled the batter and transferred the bowl to a dark but somewhat cool environment to proof. By refraining from using my oven's "Proof" setting, I could prevent over-fermentation in the case where work held me back.
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The formula was consistent with Papa Fung's original and the metric edition developed for personal use. I had also been mindful to incorporate milk powder, baking powder, and homemade vanilla extract following my 2.5h fermentation period. However, when lunchtime rolled around and I was temporarily liberated from the chains of suffering, I rushed to finish the batter and promptly forgot to include the 0.5 tbsp of lye water.
The result was a noticeable lack of browning despite using dark slab cane sugar in the syrup mixture. The crumb was also arguably a bit more crumbly at its base. While I can't be entirely sure, the overall structure appeared less defined than the previous trial. Similarly though, I did not achieve the vertical air pockets in the lower third of the 馬拉糕. Nevertheless, it was undoubtedly superior to the first attempt, which featured rigidity and a burnt bottom in place of beautifully uniform air pockets and a lovely, plush texture.
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Despite my blunder, I appreciated the absence of alkalinity that is often associated with lye water and baking soda. Omission of the ingredient had caused collapse or failure of the steamed cake, thus I reasoned it was worth exploring its inclusion in a lesser quantity - perhaps 0.25 tbsp - in a future trial.
Ma Lai Goh/馬拉糕 is best consumed immediately. For next day consumption, one should microwave for 10 seconds to reinstate plushness. Subsequent days will require microwaving of 15-25 seconds, depending on the dimensions of the square. Latter days will not see the same plushness as day 1, and I wonder whether the undesirable denseness is owed to insufficient volume acquisition (failure to incorporate lye water).
The cake should be stored at room temperature for no more than two days, as moisture may cause moulding beyond that period. By the 48-hour mark, I transferred the lofty square slices to the refrigerator.
The cake should be stored at room temperature for no more than two days, as moisture may cause moulding beyond that period. By the 48-hour mark, I transferred the lofty square slices to the refrigerator.
In fear that my pricey 2-class pass would expire before I had the chance to make use of it, I made the impromptu decision to drag myself to Panda Pilates to prevent further financial losses. Unfortunately, this would eventually lead to yet another (!) injury and an angry return.
The commute was shorter than expected given rush hour volumes, but concerns were consistent with my weekend visit. Drivers along Dundas were incredibly aggressive, even in consideration of the messy, snow-covered roads, which made turning onto the residential road difficult. A number of parking stalls had been overtaken by snow, thus giving rise to a parking shortage amidst a narrow, slushy drive aisle. Private snow clearing operations constituted blasphemy.
After its morning classes, the business would temporarily close until 5 PM, at which point complimentary thirty-minute trials were held. The first studio class of Reformer Foundations commenced at 5:30 PM. Despite the lengthy break, I entered into the space to find a similarly filthy environment: Staff had not bothered to clean the facility in preparation for the next wave of customers. Awaiting me were puddles of disintegrating dirty snow, salt on a sodden carpet, and, worst of all, an absence of toilet paper in the washroom facilities.
The commute was shorter than expected given rush hour volumes, but concerns were consistent with my weekend visit. Drivers along Dundas were incredibly aggressive, even in consideration of the messy, snow-covered roads, which made turning onto the residential road difficult. A number of parking stalls had been overtaken by snow, thus giving rise to a parking shortage amidst a narrow, slushy drive aisle. Private snow clearing operations constituted blasphemy.
After its morning classes, the business would temporarily close until 5 PM, at which point complimentary thirty-minute trials were held. The first studio class of Reformer Foundations commenced at 5:30 PM. Despite the lengthy break, I entered into the space to find a similarly filthy environment: Staff had not bothered to clean the facility in preparation for the next wave of customers. Awaiting me were puddles of disintegrating dirty snow, salt on a sodden carpet, and, worst of all, an absence of toilet paper in the washroom facilities.
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Reformer Foundations made for a better session than the first. To start, the instructor was better; she provided clear verbal directions that were paired alongside demos for clarity. My sole gripe was that her playlist - great selection of upbeat tracks, by the way - often drowned out her voice, making the words undistinguishable from across the room. Consistent with previous observations, the quality of the Align product series was despicable. One of our warm-up exercises involved placing the Long Box on the floor, with the hollow portion away from us, and executing a standing series with hands or forearms rested on top of the Box. While I understand that the moves were intended to challenge balance and stability, the sheer flimsiness of the Box was a poor choice of equipment for this sequence. The Align pilates ring, which retails for 50-70% less than the Merrithew equivalent used in standard studios (and even LA Fitness!!), was cheap and plasticy, akin to a kids' toy that would snap at any given moment.
Contrary to the "intermediate" session previously attended, Reformer Foundations indeed sought inspiration from classical pilates teachings. Although the instructor was splendid at providing encouragement and offering various modification options, the Align reformer simply did not offer suitable tension levels for the average attendee. Using the springs in a progressive manner was revealed horribly difficult due to the preset percentages. During a plank variation move with the hands on the railing, my right shoulder and wrist were strained excessively. Without mirrors placed parallel to the body, it was due to difficult to determine whether this had been caused by incorrect alignment, insufficient endurance, or the tension springs causing inability to effectively engage the core. Exiting the premises, I heaved a giant sigh of relief knowing that I'd need not return anymore. Sustaining injury without burn in an unclean environment was not on my agenda. The rag used to clean the Reformers also smelled acidic and foul.
Further confirming my distaste was the act of departing the plaza. Congestion issues arose due to the influx of vehicles for the 6:30 PM class. A chaotic scene erupted: There were cars stationary in the drive aisle, cars stuck trying to leave, and cars reversing into the residential road to make way for exiting vehicles. Good riddance, I say!
Further confirming my distaste was the act of departing the plaza. Congestion issues arose due to the influx of vehicles for the 6:30 PM class. A chaotic scene erupted: There were cars stationary in the drive aisle, cars stuck trying to leave, and cars reversing into the residential road to make way for exiting vehicles. Good riddance, I say!
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By the middle of the week, I was due to show face at the office. Accompanying me was a batch of Match Cookies from the weekend. Despite my inauspicious warning regarding macadamia nuts, the cookies disappeared by noon, much to my glee.
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A long-awaited lunchtime appointment encouraged early departure from my desk. Forgiving traffic volumes enabled a stopover at Akko Cake House just prior. Braving the tragic conditions (ie. significantly reduced visibility, free-for-all parking, falling icicles) of the Deer Run plaza, I made my way into the nostalgic Chinese bakery.
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Inflation has rendered individual item costs to exceed two dollars. Nevertheless, I was pleased with my purchases:
- Pineapple Bun; $2.00
- Crispy Egg Tart (x2); $4.20
- Butter Egg Tart (x2); $4.00
- Big Coconut Bun; $2.10
- Hot Dog Bun; $2.10
The assortment featured minor deviations from my childhood versions, but were gratifying either way.
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Before heading back for another grueling afternoon, I stopped by CoCo outside BTrust to take advantage of the Wednesday promotion of Buy 1 Mango Matcha Latte Get 1 for $2. The formula exceeded expectations in terms of matcha quality and delectability of the mango puree. Notoriously known to be unfond of mango concentrate, I was quit impressed by the perfectly balanced inclusion of finely chopped mango and slightly grassy matcha. The beverage wasn't overly milky, and my Honey Jelly add-on contributed a lovely toothsomeness.
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A mall walk ensued on my second in-office day.
After replenishing my hand mask inventory at kikoi and ..., Indigo served as the next stop.
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Spring Jellycats were visited, followed by the Grand Rotunda outside Holt Renfrew.
Compared to past years, I found the scroll calligraphy to veer drastically from tradition. The script had seemingly - and disappointingly - been altered for the Western market (ie. improved legibility).
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Rightfully so, the week was concluded with elements of restoration and reinvigoration.
As I gradually unveil my Taiwan purchases, I've discovered UCC's Alishan Coffee's supremacy: The unique blend reveals itself dark and somber when brewed hot, yet smooth, luxurious, and delightful with faint fruity notes in cold brew form.
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Dried green tangerine slices were another marvelous find for just 100 NTD. Ringing at less than $5 CAD, a single disc contributes an instant citrusy boost with minimal infusion time.
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Biscoff Yogurt Icebox Cake
Taking North American social media feeds by storm is the recently "viral" two-ingredient dessert from Japan. Using no more than a tub of Greek yogurt and biscuits of one's preference, an impossibly low-effort "tiramisu" emerges one day later. The concept isn't foreign to me by any means, however it would appear that Biscoff and using the entire tub of Greek yogurt, inclusive of its container, rendered the recipe even more appealing to the masses bereft of cooking common sense and innovation.
Taking North American social media feeds by storm is the recently "viral" two-ingredient dessert from Japan. Using no more than a tub of Greek yogurt and biscuits of one's preference, an impossibly low-effort "tiramisu" emerges one day later. The concept isn't foreign to me by any means, however it would appear that Biscoff and using the entire tub of Greek yogurt, inclusive of its container, rendered the recipe even more appealing to the masses bereft of cooking common sense and innovation.
I wasn't convinced to bother with the treat until catching a glimpse of Cooking Tree's variations.
And so, I proceeded to assemble the icebox cake using pantry leftovers. Adhering to the January resolution, no new ingredients were purchased. In place of Greek yogurt, resourcefulness summoned my last block of Philadelphia cream cheese and the remaining 1/3 tub of plain yogurt originally acquired to accompany too-salty granola. The cookie choice of Biscoff remained unaltered, for the beloved Australian biscuit was readily available in my household.
Filling ingredients:
While I could have incorporated a shot of instant espresso as well, the scanty quantity of Biscoff spread demanded sooner depletion, thus was used in priority sequence.
And so, I proceeded to assemble the icebox cake using pantry leftovers. Adhering to the January resolution, no new ingredients were purchased. In place of Greek yogurt, resourcefulness summoned my last block of Philadelphia cream cheese and the remaining 1/3 tub of plain yogurt originally acquired to accompany too-salty granola. The cookie choice of Biscoff remained unaltered, for the beloved Australian biscuit was readily available in my household.
Filling ingredients:
- 250 g cream cheese
- 80 g sweetened condensed milk
- 160 g 0% plain yogurt
- 50 g smooth Biscoff spread
While I could have incorporated a shot of instant espresso as well, the scanty quantity of Biscoff spread demanded sooner depletion, thus was used in priority sequence.
The result was consistent with the images circulating the Internet. Frankly speaking, I was unsure of how the combination would differ from the standard icebox cake. Indeed, it was creamy and tart like cheesecake. Biscoff also boasted a unique complexity absent in graham crackers and digestives, but maybe that's an unconscious bias as I enjoy Biscoff in any and all applications.
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Unfortunately, the Biscoff spread was barely detectable - possibly the reason for choosing a potent flavour such as coffee for the filling.
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