Out & About #813 | Weekly Roundup: Dalgona Lattes, Naan & Chai + Lake Wabukayne

Entry into the working world has solidified the importance of events that never truly garnered much interest in my teen and young adult years.
Politics matter, whether you believe true democracy will prevail or not. Familiarizing oneself with the various parties may be a hassle, but these respective platforms, supplemented by general public opinion, are deciding factors in the government's future investment(s) and job availability. Every instance of tax relinquishment reflects our investment back into the system, so thorough contemplation of these matters isn't entirely optional, as much as the act of voting is made out to seem.

​Spendings have been striking this quarter, spanning utility bills, vehicle maintenance, small appliance replacement, and special occasion dining ventures. Adding to the financial burden is a pending vacation (at long last!!) and GOT7's comeback. VICTON and ASTRO are also releasing EPs within this month, though their impact is negligible in comparison to OT7.
It is with much dismay to note that my quarterly review is delayed. The corporate class is frustrating, with an insatiable appetite for prosperity and ascent on the social ladder; what is more: these circumstances are consistent across majority of companies, with the same woes being expressed by those simply looking to survive, and maybe strive towards their career goals.

The week commences with Dalgona Lattes, one with espresso and one with a concentrated dose of genmaicha. Sickeningly sweet are the shards when incorporated in generous handfuls. In small doses though, they are quite enjoyable, contributing a caramely robustness to the iced beverages. ​Granola with vanilla Greek yogurt subs in for blue sky bran muffins on a few breakfasts.

​In the absence of a functioning microwave, creativity continues to be employed for the delivery of weekday meals in a timely manner. Sourced from the freezer are frozen vegetables and a mini pizza, which is elevated with additional cheese cubes and a few strips of Arirang takeout bossam.

Steamed Pork & Chive buns, chopped kale, and garlic short ribs were also obtained from the same source, then subject to heat via either steaming or baking in the toaster oven.

Creations of the week included:

1) Marbled Banana Bread Feat. Mini Marbled Loaves

​With five browning bananas on hand, it was time for another batch of freezer-ready banana bread to be constructed. SK's marbled prescription used three bananas, masses unknown. To scale the recipe accordingly, each banana was weighed and approximated at 130 g. Removing brown patches would leave the standard banana at about 88 g.

I mistakenly added in more cocoa powder than warranted in the final stages of mixing, and hastily resorted to slow streams of heavy cream to salvage the too-dry mixture. The total quantity of batter amounted to one full-size loaf pan and two mini loaves, where the latter were comprised primarily of the chocolate version. Visually, there were no defects to be noted. The loaves even bore the signature longitudinal crack without any interference. Mini loaves were baked for 25-30 minutes, until a toothpick emerged moist but clean. Baking time for the full loaf was extended from 65 minutes to 75 - 78 minutes for optimal crunchiness.

​Personally, the chocolate portion was found less potent than desired. The sleepy polar bear disagreed, expressing fondness for the inclusion of cocoa powder. Nonetheless, I declared disappointment, for the intense richness I had anticipated grew subdued with the incorporation of high-fat dairy.

2) Crunchy Egg Salad

Overboiling eggs for braising had led to this spinoff. Combining the remnants of withered scallions, Miracle Whip, Dijon mustard, wasabi, cucumber, and a spoonful of relish yielded a lightly pungent, crunchy filling for sandwiches and/or salad pairing. For nine hard-boiled eggs, I utilized a whole English cucumber with the insides removed.

3) Soy Braised Eggs

A meager amount of dark soy sauce prompted modifications using light soy, followed by an excessive amount of brown sugar to neutralize saltiness. ​Despite using the same roster of ingredients, results vary slightly each iteration - a likely consequence of skipping the scale.

Friday afternoon saw the unnerving arrival of a heat wave. Weather was splendidly sunny and remarkably warm, with just enough heat to warrant a slushy refresher. Much as with autumn, Ontario tends to see the most minimal of transitions between winter and summer, and vice versa. Spring and fall are, at most, a few weeks in duration, while summer and winter are seemingly the lengthiest seasons witnessed in the GTA.

Upon my request, the sleepy polar acquired a cinnamon sugar-dusted Philly Soft Style Pretzel from Das Brezel Haus just prior to their temporary closure. ​A Cheese Pretzel was also acquired for munching over the subsequent days. Retoasted, it emitted a satisfying cheese crust and plush, chewy interior.

​​Supper adopted the form of takeout from Naan & Chai. Issues surrounding order placement via the online portal prompted us to request our selection personally. While in wait, we were free to peruse the dining area to our leisure. Elaborate chandeliers lined the ceiling, while artificial shrubbery could be spotted along the restaurant's perimeter. Positioned at its north end was a patio offering an unobstructed view of the chaotic conditions along Hurontario.

We had ordered takeout with the aim of evading the sluggish dine-in process. The wait approximated ten minutes, during which a handful of confused staff members awkwardly met our gaze before diving back into the kitchen from the front desk. Our boxes were handed to us by the same lady who had taken our orders; we would then take to the benches before the business complex for the consumption procedure. As one can imagine, the scene wasn't nearly as soothing as a park picnic table, but was passable given the next orders of business.

​The supposedly mild Chicken Bihari Kabob consisted of chicken strips, softened red onion, and a peppery, creamy sauce. An initial bite radiated shocking sodium levels, while the second a modest fieriness. It was tasty, albeit being spicier than my tastebuds could handle without a sweet, milky beverage in hand. I succeeded in polishing off two quarters of the meal before attempting a half-spoonful of the accompanying mint-coriander dip. Far spicier than the naan, I was nearly in tears as the embers surged down my tongue and into my throat, sending fitful coughs and an overall sense of discomfort.
​
Chicken Tikka Masala was the hotter of the two, with tandoori chicken and a mostly mild smokey garlic dip to pair alongside. Three quarters of the oozing stuffed naan was devoured by the sleepy polar bear.

​Each of the sesame-speckled stuffed naans had rang in at sixteen dollars, which was admittedly pricey for its constituents. That said, the sizable portions easily allowed for two more meals (supplemented by greens and heat extinguishing sides) the following day. Our consensus lay with the leftovers being more delectable the next day, as toasting the sections would reinstate a crisp crust that hadn't been perceived during the time of purchase.

 Having taken interest in the Mango Lassi Soft Serve in the current rotation, we made our way to Nani's Gelato afterwards.

​The Pistachio Almond Kulfi was another interesting addition to the lineup: its almond butter-containing properties made a creamier formula than the sweet-savoury bestseller constructed entirely of Sicilian pistachios.

In an attempt to promote digestion and alleviate feelings of satiation, I proposed a trek about Lake Wabukayne. Late spring climate revealed a scene far greener than witnessed in the fall. There was also a noticeable increase in flies and related species, prompting remorse for forgotten application of bug repellant.

​Magenta buds were observed throughout the trail, contrasting against the gorgeous blue gradient of a balmy summer evening.

​It was here, while in observation of the plane trajectory overhead, that my beloved tumbler slid from beneath my elbow, slipping between the openings of the steel fence, and crashing on the rocks on the other side of the walkway. Dents and scratches emerged on its once pearly pastel pink casing, much to my dread. Truthfully, the result was inevitable, but saddening nonetheless.

​Final stops of the evening involved a pre-closing browse of Erin Mills Town Centre, then a trip to Loblaws for dairy essentials.

​A single pack of DunkAroos caught my eye and was instantaneously thrown into the cart. Nostalgia had made the treats seem more appealing than they were in reality; the 2022 edition is disappointing and unlike those warranting childhood fervour.

​The weekend saw the first occurrence of sleeping in many weeks. It also confirmed a headache-y response to soju - a side effect not experienced with the consumption of beer.

​On Sunday morning, I pulled up to the scorching asphalt lot of Studio Bon. I awaited a microwave delivery  the delivery that would soon ease the sustenance reheating process, eliminating further cases of steam burn.

​The session was a hazy experience overall, lacking the clarity that was pronounced in all previous classes. Warm-up was executed via slow stretches instead of brief cardio spurts; this format was frowned upon personally, for stretching without adequate movement increases risk of injury. Mornings tend to see little movement from me, given late waking hours followed by a static eastbound drive.

​Her instructions required processing time for complete comprehension, thus reactions were slower and moves executed without confidence. The class adopted longer sequences with emphasis on speed rather than form. Of course, a greater degree of control enables clear, stable movements. However, it grew increasingly difficult to visualize the exercises when the phrases called out were lacking in imagery and accuracy. Form notes, such as whether the spine was to be in neutral position or with an imprint, were also inadequate for the most part.

Core work was performed on the Reformer with the head facing away from a fully-lowered footbar, with the trunk flexed over a gap between the Carriage and platform extender. High kneeling and low kneeling positions were also commanded, though instructions surrounding positioning of the feet and thighs were eliminated entirely, making for perplexed expressions in two out of three participants. My neighbour had been described as being "really strong", though I had my reservations towards "strong" versus "instructor style".

​The sequences lacked consideration for wrist and shoulder pain (and injuries, if any); none of us were asked about existing biomechanical conditions, but were merely encouraged to proceed with minimal form checks. Emphasis on the lower body was also lacking.
Lunges atop the Reformer Box seemed haphazardly added into the class to meet the requirement of being a "full-body" class. Once again, directions were unclear and unsuitable for our skill level without familiarity of the exercise. With one foot placed against the Box and the other on the wooden frame of the Reformer, heel lifted, there was great risk to safety. It was incredibly difficult to maintain one's balance in this position, and there was little care to ensure levelness of the pelvis. One wrong step or ankle roll, and I would fall onto the ground from at least 5 ft above.

I am unable to depict the specific exercises as accurately as other classes, for the entire session is just hazy in my recollection. There was more stretching than effective work; hamstring and modified IT band stretches can be recalled, though there were no warnings to keep the hip attached to the Carriage throughout the stretch. As opposed to improving endurance and precision with slow, controlled movements, the focus of the class seemed geared towards "power" routines, which, if not guided through thoroughly, makes for easy cheating.

Despite the all-around confounding session, I retain optimism for future classes, willing for the return of a familiar face.

Upon exit, the dashboard of my car read 31 degrees. I deemed it a fitting day for bingsoo, then sped onwards without a moment's hesitation.

Tokyo Cheesecake Café had renovated since my last visit. Seating was relocated to the south wall, and bakery items to the north side, where an opening had been carved to connect to the kitchen. ​With this change came another surge in prices: bags of butter cookie rounds were now a whopping $7.99 per pouch.

​A Small Mango Bingsoo was taken to go and shared with the sleepy polar bear some ten minutes later. Unveiling the specimen revealed the unfortunate dissolution of the bottom third. The mango chunks were noted a tad "sour" by my dining partner, yet it was this precise property that piqued my gustatory palate, as it offered contrast from the sweet stickiness of the synthetic mango syrup.

​We concluded the pickier eater among us. Contrary to generic assumptions, my pragmatic approach is not synonymous with pickiness. By operating on a checklist basis with sliders for evaluating effort, economics, and quality, reviews are based on qualitative and quantitative data rather than strictly preference.

​The weekend welcomed microwave-able food (huzzah!) and tofu pudding with ginger syrup.