But animals of creatures of survival. Despite the lack of climate clarity, warmer temperatures had been forecasted. Our humble abode began to swell with invaders, ants specifically, in search of respite.
While I had witnessed no symptoms, I couldn't help but hold my breath while in wait of the coloured line to appear. A follow-up test conducted between the 24- to 36-hour mark confirmed my safe status.
The yam in my inventory was larger and paler than the ones I had used in my first batch. Soaking revealed minimal starch leakage, while cooking exhibited fibrous properties and a camouflaged faint yellow hue. It was, admittedly, bland and not particularly fragrant, readily adopting the aromas of coconut milk and sweetened condensed milk without clash of character. Bits of blue escaped into the water, as dye would when washing new clothes. These differences were noted, though the project ensued as planned.
The recipe source was unaltered, though the directions did take a detour. A faulty cap mechanism led to an accidentally generous amount of ube extract, with more cleanup to follow. Baking powder was measured to lesser degree of precision using grams instead of small measuring spoons. The dough was chilled for one hour prior to shaping and coating. Granulated sugar served as the first coating layer, followed by a light toss in icing sugar. An additional dusting followed after removal from the oven and a cooling period of roughly ten minutes, since they did appear a bit barren in spite of its vivid violet virtue.
Strictly by appearance, the Signature reminded me of the pricey article from one of Pearson Airport's many fast food kiosks. The surface was a glistening copper; the arms bore a rigidity that would resist fingerprints. A bite of specimen eased my concerns, for it was a harmonious combination of crisp, plush, and savoury. The surface crackled lightly underneath the sinking of teeth as coarse bits of salt heightened sensory stimulus.
My rendition was extremely potent in the caffeine department, yet not quite well-rounded as I had hoped. Salted cheese foam was no more than aerated whipping cream with pinches of Himalayan pink salt and granulated sugar, while ube drizzle was compiled using sweetened condensed milk and a few drops of ube extract. While I would not recommend altering of the cheese foam formula, any future attempts at the ube drizzle shall potentially see the inclusion of ube jam (or purple yam paste) for a flavour boost.
I nodded, processing the comment with a bit of confusion. "Two weeks?" I responded inquisitively, for two weeks was not that long in my dictionary.
The lower body segment was brief and comprised of side-lying fire hydrants and leg circles with bent knees. interestingly, the same spring tension (blue and white) was used for both sides this time. The right revealing fatigue before the left was another amusing aspect to note.
Placing the Reformer Box in the Long Box position, we sat on top and pasted our feet together on the headrest. The right hand would reach for the left tension strap and draw it close to the body. The left hand would be placed behind the left ear. Spinal rotations would take place, with oblique and upper back work resulting from the move. Control could be maintained for majority of rotations to the right, though the same could not be said regarding the left. Trembling, I felt a drastic drop in mobility on the non-dominant side. Not only was my range of motion limited significantly, but ability to control the return was also impacted. Steady I was not; the experience prompted increased investment of the left shoulder and back - areas difficult to isolate if working both sides at once (via Superman or Angel Belly). Several seated rolldowns would also take place with the hands in the tension straps, arms forming a loop before the body. Initiated by an imprint spine, the chin was lifted just enough to fit an egg underneath one's neck while maintaining the C-curve on one's way back.
Oblique and hip flexor stretches were conducted to conclude the class. There was no standing rolldown this time around.
I had been keen to try the drink since it's pre-launch teaser, yet was dismayed upon discovering its availability at select stores in the GTA. Participating locations were primarily in Markham and Scarborough - two cities I have ventured out to infrequently as of late, partially due to scheduling conflicts but also due to low energy levels and sky-high gas prices.
The Passion Dragon Fruit Smoothie was selected at 50% sweetness and proved adequately flavourful. Its creamy base offered substance, while crunchy bits of passion fruit contributed textural contrast. A few large ice cubes were spotted on the surface, serving as temperature control amidst 12-degree weather.
Sampling the drink later, countless fine chunks of peach were found at its depth. The drink was, generally, quite bland, but not a poor choice to fuel up on fruit intake. What it lacked in complexity was compensated with a few chunks of ginger at home. Infusion of the anti-inflammatory root generated a lingering spicy aftertaste much to my liking.
With less than seven days left in the month, it remains a mystery whether the saturated smoothie will be sampled again. Optimism remains, albeit lack of a convenient CoCo location.