Out & About #808 | Weekly Roundup: Spring Snow, Ube Crinkle Revisited + Das Brezel Haus

​Mother Nature, the indecisive higher being, has a tendency to be extra undecided towards Ontarians. A jacket-less March and shedding plus storage of my down puffer wasn't indicative of an early spring. T-shirt weather was still a bit away, and snow hadn't escaped us entirely yet either.

​​​The first signs of a new season were audible before they were visible. A delicate croon of chirps from my backyard prompted me to straighten my neck, peering beyond the laptop screen that filled my everyday work-from-home existence. The trees remained barren before a backdrop of brilliant blue.

​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.

​The week had commenced with expired mint chocolate truffles (a gifted package from forgotten Christmas inventory), braised pork with purple yam (quite the splendid suggestion, if I do say so myself), and the most unexpected timing for a stork sighting.

​Ongoing was the irritated extinguishing of unwanted guests, occurring in parallel with an unknown source of shrill beeping - later resolved - and the tragic yet all-too-typical workload.

I also underwent the first COVID Rapid Test ever, after being made aware of potential secondhand exposure. The take-home kits comprised of a manual, individually-packaged test equipment, as well as a handy instruction sheet with illustrations. YouTube also served as a great resource for video demonstrations.

​For those acquainted with DIY kits, the procedure may have been quite amusing - and even enjoyable. My fear of skewed results far surpassed any inclination to relish in the process, for consistency is key for the attainment of accuracy.
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.

​McDonald's new Waffle Fries were sampled alongside an onion-less Hamburger with plenty of pickles (since leaf lettuce entailed extra charge). The stitched segments boasted crisp edges but an overall soft centre - a near-mushy profile even. The reverse side revealed a dark, lumpy surface: real potatoes with the skin on! They tasted not starchy, and rather light, leading me to ponder the quantity of stabilizer in the franchise's World Famous Fries. ​Alas, my preference persists for the straightforward, straight fries; they are addicting, and effortlessly so.

Creations of the week were limited to low energy levels. With one large Hawaiian Purple Yam on hand, I proceeded to transform it into the lilac paste that would later be used for Ube Crinkle Cookies.

I quickly grew to learn of the drastic variance possible in produce-based baked goods. Where banana bread depended heavily on the size, sweetness, and starchiness of the selected bananas, ube inventions were reliant on the species, saturation, and structure of the plucked potato.

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.

Now equipped with better cookie-coating methods, I set out to recreate the Ube Crinkle Cookie.
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​​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.

Positive feedback was received all around, with this batch declared even better than the last. From this, I have concluded improvement in texture from the appropriate chilling and coating measures. Complexity of flavour is an aspect I remain unconvinced about, as I have steered from the control ingredient. 

​A mid-week delivery to the sleepy polar bear brought me to close proximity of Meet Fresh. I couldn't resist a Wintermelon Milk Tea with Grass Jelly, yet was appalled at the inflation of the already overpriced assortment. The single beverage set me back an atrocious $7.55 while not proving wholly satisfying.

Reaching for the half-full, distinctly denotative green bottle of Peach Soju leftover from board game night, its contents were combined with Perrier for a light cocktail. For every 125 ml of Perrier, in was mixed 100 ml of the flavoured liquor. The concoction was downed without resistance, albeit unhappily. The profile wasn't memorable, nor was it better than other non-alcoholic, carbonated beverages I've tried in my lifetime. A headache caught up with me steadily; it was attempted to be combatted with copious amounts of water, only to result in bloating and incredible discomfort. ​Soju is not for me after all.

​Between sporadic responses and seemingly endless meetings, my sanity has seeped away from me over the course of the work week. Duties corresponding to three projects had swamped me, stripping away whatever remaining enthusiasm and motivation I had preserved from my grueling long weekend writing session - "writing jail" that I had imposed upon myself to further professional applications.

The sleepy polar bear emerged on my doorstep without warning, rewarding my dedication with items from the soon-to-shutter Das Brezel Haus. In one paper bag was a savoury Signature, and the other a Philly Soft Style Pretzel with cinnamon sugar.

​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.

The Philly Soft Style Pretzel was unlike any pretzel I've tasted. Spongy, bouncy, and sufficiently sweet, it invited subsequent bites without remorse. Due its baked properties, there were also no greasy fumes to be wafted.

These carby treats were paired with a copycat Coffeeholic Dream, made known to me by a Torontonian-turned-Vancouverite. Augmented from a base of iced Vietnamese coffee was salted cheese foam and ube drizzle. In my haste, I hadn't consulted her image for reference, but plodded through with intuition.

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.

"Long time no see!" I was greeted on the class floor.
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.
"Yes!"

​The warm-up series commenced with the Bosu ball: 20 marches and 20 instances of running per side. Then, came a series of twists on the exercises. Rotating perpendicular to the Bosu, one leg was placed on its centre, and the other (temporarily) firmly grounded. We engaged in a series of "speed training" runs, wherein we would shuffle laterally over the Bosu, bouncing off the foot originally placed on top and finding stability on the other side. The exercise was originally misunderstood as a full shuffle, where we would hop over the Bosu and plant both feet back on the ground. Given familiarity with lateral shifts from dance workouts and badminton drills, my feet flowed fluidly, as if no resistance at all. Next was an immediate transition into plie squats: feet would be in a turnout position, with the starting leg placed on the Bosu. The same series was repeated while starting on the right leg. Again, the sequence itself was quite easy and, personally, bore great resemblance to skaters due to demands for swift shifts in balance. Both myself and the other class attendee were quite warm afterwards, especially with extra insulation from the masks. She was panting quite heavily, while I was perspiring lightly but feeling regulated overall.

​Proceeding onto the Reformer, we laid down on the Carriage and assumed a tabletop position. The arms would be extended upwards towards the ceiling, then pressed down towards the hips. This served as a quick breather, as we would then find the tension straps and thread the hands through. Hundreds would be executed with the head down, then in a crunch position with legs in tabletop. The final rep would be held for five seconds. On this day, the instructor opted to further the core burn with hundreds with legs extended and shoulders lifted, such that the gaze would fall at 45 degrees with the ceiling, or edge of the room. My neighbour noted strain in the hip flexors, though this is normally an indication that stress was passed from the abdominal muscles onto the legs, endangering alignment of the low back.

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.

​Flipping over onto all fours, one hand would lift up and find the cord of the tension strap. While striving to maintain a neutral gaze and neutral alignment of the spine and pelvis, the cord would be pulled back towards the hips, maintained for a brief moment, then returned to the starting position. Alignment of the wrists and elbows was also crucial in this exercise, thus it was noted that any occurrences of wrist pain could see first formation or involve alerting of the instructor. The upper back would be engaged on both sides. Shifting of weight from one leg to another was a subconscious decision and, every so often, I was shifted back into position. For at-home routines without the presence of an instructor, I would likely benefit from checking my own form with assistance from a mirror.

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.

Finally, the Reformer Box would be rotated to form the Short Box position shortly afterwards. Situated over the footbar at an angle, we were instructed to have our body in the standard side-lying position with the spine in neutral. The elbow of the lower arm would be placed on the Reformer Box such that the fingers could curl up on the side of the box. The top leg was extended onto the headrest, and pointed if desired, to eliminate dangers of a foot getting dragged over the Carriage frame or tangled in the straps. The bottom knee was bent, its sole against the shoulder rest for support. A true testament of shoulder stability, the bottom hip would be lifted while maintaining a neutral spine. A total of eight side planks were executed. Two to three additional counts would involve both knees bent with soles of the feet on the shoulder rests and pushing out against the Carriage into a full side plank. First lifting the hip then pushing out against the Carriage ensured that the shoulder was stable before progressing further. Strangely enough, the extended knee version was easier to maintain alignment of the body. Having one knee bent transferred quite an amount of stress to the inner thigh of the bent knee.

Oblique and hip flexor stretches were conducted to conclude the class. There was no standing rolldown this time around.

​In advance of an intense load of chores, I zipped to Yonge and Finch on a quick detour. The intersection would house the closest CoCo along my route that served the monthly exclusive of Passion Dragon Fruit Smoothie.

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.

​Ordering via the CoCo app ensured readiness of both the Passion Dragon Fruit Smoothie and Peach Iced Tea by my time of arrival. Free Sunday parking on Duplex Avenue also assisted in a speedy pick-up process.

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.

​Peach Iced Tea, the other half of the April special duo, was remarkably less formidable in all regards. The odd sugar level options of 0%, 70%, 100%, and Extra Sweet prompted a request for "30% or 50% sugar, if possible", but was ultimately unattainable. "The Peach Iced Tea has 0% sugar." the uniform-donning barista informed me. I nodded, thanked him, and bolted back onto Finch.
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.

​Magic BBQ was acquired for late lunch and dinner. Despite being subject to inflation (as with all eateries in the market), the BBQ Spare Ribs and BBQ Pork were still scrumptious as ever.