Out & About #878 | Condensed Milk Pound Cake, GOA Eglinton + Post-Blizzard Errands

3/5/2023

Parallel parking skills, problem-solving capabilities, and results-oriented decision-making were aptitudes I had always thought of as natural processes to navigate physical reality, and life as a whole. It's recently dawned on me that a portion of the population has managed to carry themselves throughout majority of their time on Earth without adopting or acquiring any of the above. It baffled me, honestly; but even more shocking was the abstract concept of chasing pleasure through a process as opposed to its result.

"You do things because you know the result in the end." I was told. "Both the cause and effect are known."
"What's wrong with that?" I inquired back. "Would it make more sense to invest time into getting a variable result? That's just a waste of energy and effort."
"Sometimes you do things for the process. 'Just because.'"

Naturally, I struggled to understand how certain actions could be undertaken on a "just because" basis. One of this society's biggest mysteries are those that live to escape hardship, brazenly flaunting the grand privilege of living according to their own schedule, their own funds, and their own energy reserve without making tangible contributions.

The issue with chasing a process is that it eliminates the end goal. The outcome becomes variable, and all efforts are concentrated towards a potentially fruitless result.

Ruthlessly served a dose of reality in my own endeavours this week, I learned of the need to realign my process with the desired goal in mind. Drowning immediate woes in hot chocolate and the comfort of furry friends, I began to devise the next order of action.
Feedback is seldom easy on the ears, yet always contributes to positive character development, should one allow constructive criticism to serve as motivation rather than a challenge of ego and pride.

Meals of the week comprised of Steamed Chicken and Lap Cheong (not pictured), Pork and Pickled Veggies (also not pictured), and Small Deluxe and Italian Gourmet Pizzas from Pizzaville. Their Cheddar/Mozzarella Stix, while tasty on their own, reached new heights with a light drizzle of Worcestershire sauce for acidity. I also took the liberty of emptying the freezer of leftover ruby ganache with strawberry jam and concocting my first daiquiri with 1.5 oz Gold Rum, 1 oz of lemon juice, and 0.5 oz of Purdy's Ginger Syrup. The result was scrumptious, if I dare say so myself.

CoCo's Passionfruit Slush with Honey Jelly was delivered by the sleepy polar bear upon my request. The beverage was, thankfully, not icy enough to induce brain freeze and also delightfully reminiscent of fruit gummy candies, albeit on the stingy side of passionfruit seed inclusion.

After the successful turnout of last week's Chiffon Pound Cake, I was leaning towards Sunday's Soft Vanilla Pound Cake. However, the gluten-free creation utilized heavy cream - an ingredient I had depleted just before its expiry date. She came to the rescue with yet another Pound Cake recipe, this time utilizing a combination of sweetened condensed milk and granulated sugar for structure and moistness.

Known to release no-fail recipes, Sunday Baking's Condensed Milk Pound Cake was no exception. Due to the repetitive periods of mixing involved, I turned to the stand mixer to facilitate the process. Many times had my right wrist cramped as a result of holding the hand mixer for extended periods; this time, I would actively work to avoid accumulation of strain.

The recipe started with the flour-batter method, in which butter was first creamed with sugars, then evenly mixed with flour. From this point, three eggs would be added in, one by one to prevent the batter from splitting.

A beautifully golden cake emerged from the oven some forty-five to fifty minutes later, boasting ample rise, a crunchy top, and uniformly tender crumb. After allowing it to cool completely, I set out to craft an earl grey glaze. Though I simply could have omitted this step, I come to learn that Sunday's pairings are often worth the additional effort.
Instead of combining purely white chocolate and neutral oil (coconut oil does not exist in our household), I opted to include a few teaspoons of Paragon's baking earl grey to lessen the sweetness factor. 167 g of an expired Baker's white chocolate bar was melted, a lower amount than the specified 250 g as Sunday's recipes usually anticipate a conservative amount for glazing and filling, and I did not wish to have leftovers. The quantity of oil was scaled down accordingly.

Adding powdered ingredients directly into melted chocolate can often cause the chocolate to seize, rendering it lumpy and unusable. I first tested my hypothesis by mixing a small amount of the chocolate with the tea powder; it was proven true. Incorporating the vegetable oil at this step helped to render the mixture smooth once more. I could then fold it into the rest of the melted white chocolate for a silky, mocha-hued coating.

Despite having reduced the chocolate, a good amount of leftover glaze resulted. That said, this may have been owed to my use of a thinner coating versus Sunday's reference video. The glaze required 1.5 to 2 hours to fully harden, though, being impatient, I cut two slices prematurely. Ideally, the glaze would be crisp, restoring a crunchy edge to the top of each slice.
Be wary of exposed chill time, as refrigeration beyond four hours can lead to cracking due to moisture loss. Microwaving for ten seconds ensures a plush pound cake slice and slightly more malleable glaze.

Opting to schedule my in-office presence for Thursday, I scarcely missed a snowstorm and, instead, was blessed with the opportunity to explore.

Pathways surrounding the intersection were still treacherous, filled with debris and uneven surfaces causing muddy waters to pool and grimy snowfall to accumulate. Winter boots had been a good choice of footwear after all.

To combat fatigue experienced throughout the morning, I debated venturing south towards the Farm Boy building for coffee from the kiosk outside of west elm. However, I simply couldn't shake the thought of a pending trim. Split ends and bangs in the eyes had been a vexing sight for days, and I was about a few hours from reaching for the scissors and making yet another grave mistake.

Hair salons, like grab-and-go eateries, were plentiful throughout the neighbourhood, but one stood out in particular. GOA hair salon was the preferred destination for my Korean acquaintances, and the Midtown location was not far from the office. The Thai ahgase's pick of momo hair by Liz was pricier in comparison and seemed to focus on colour rather than cuts. Furthermore, the reference images uploaded to the gallery did not speak of modern flair.

Despite failing to secure a booking via their website, I proceeded to try my luck anyway. "Walk-ins welcome" the door had read.
I was greeted the moment I entered in by a lady sporting a sharp bob and lengthy, pointed nails. She was dressed fashionably in a white turtleneck layered underneath a denim dress, pairing the ensemble with knee socks and tall boots. Stating my case, I inquired whether any appointments were available within the next hour. She examined the schedule quickly, then pointed towards the next appointment, which was booked for 1:45 PM. My initial understanding was that I'd need to wait until then, but, after some clarification, it was understood that a trim could be squeezed into the next thirty minutes, as long as I didn't mind a potential wait toward the end of the visit while the next client settled in. Naturally, I understood these terms

From there, my jacket was whisked away and belongings gestured for storage in a cubby space too tall for my reach. Haircuts could be executed without washing for $45, though I was willing to add the service for an additional five dollars. The hairwashing station comprised of two chairs without footrests. While ruffling out my braided strands, the stylist commented on the comprehensive incorporation of purple in my appearance: a purple jacket, purple hair, and pink-almost-purple eyeshadow. She also observed a natural waviness in my mane, along with frizziness and severe damage due to bleaching and colour.
For the first time in my salon adventures, I was not asked about the water temperature. Coldish water flooded into my ears on several occasions, though discharged easily enough after regaining an upright position. Due to time constraints, the stylist asked for acceptance for eliminating a scalp massage from the hairwashing phase, to which I responded with understanding.

Leading me over to one of the salon chairs, I caught sight of the Wi-Fi password and promptly reached for my device. The second observation was the stylist's name card: "Ruby". Though, it was later revealed that all matters beyond the salon would be associated with her legal Korean name.

The task at hand spanned merely a trim to the ends and snip of the bangs. She worked quickly while conversing, and we discussed music, hangriness, and everything under the sun, including her (and her mother's) poor circulation. GOA's Christie location had assumed their first outpost, with Midtown being second and Chinatown (Richmond Street) being third. Majority of her clients were Korean, but she noted that GOA's customer base roughly composed of equal Korean- and non-Korean speakers.
While discussing music preferences of late, she expressed suddenly falling for NewJeans' OMG and even learning the choreography, to which I suggested dancing together afterwards, should time permit (it didn't). My mention of XG led to her requesting the receptionist to play Mascara, then Left Right. Amusingly, her Korean sounded more playful, while her English more laidback, almost dancer-esque.

As the finishing touches were laid, she recommended drinking more water to combat frizziness in my naturally wavy hair. Within thirty minutes, neatness and face-framing pieces had been restored. A look of brilliance settled back into my complexion. Ruby explained that she had further shortened some sections to yield a layered look that would emphasize the purpleness underneath. This was particularly evident in the sections framing my face, which were tinted at their ends with the slightest bit of purple.
When asked to trim the bangs, she responded with utmost hesitation, repeatedly inquiring, "Are you sure?". After pointing out that they were, in fact, at brow level already, I agreed to leave them as is. Phew. she (and the sleepy polar bear) must have breathed a sigh of relief.

Styling the ends with a bouncy curl, my now-shorter hair appeared voluminous despite loss of length. Feeling invigorated, I happily retraced my steps southward.

With about ten minutes left in my allocated break period, I debated heading south of the intersection to satisfy caffeination needs. Galleria was conveniently along the route, so in I went first to peruse their selection of bready goods and soup stocks (should I need to summon cooking stills this coming weekend).

Dashi packs were upwards of ten dollars, leading me to reconsider prioritizing convenience over price. The same shocking revelations were made towards miso ($9.99) and doenjang concentrate packs ($2 per pouch). In contrast, prepared food items ranging from kimbap to chicken tenders to doshirak boxes were quite affordable, exceeding no more than $15.

These days, the average latte ranges between $4-$6 for a 12 oz. cup, while pastries between $3-$6. Instead of nine to twelve dollars' worth of afternoon snack fare, I took to a 500 ml bottle of UCC Cold Brew Black for $3.49 and sugar-coated kkwabaegi for $2.85. The bottled coffee reeked of syntheticness from the moment it was unsealed; its profile could be described as a diluted variation of my standard Farmer's Blend cold brew: a medium-dark roast mixed with water and some unidentifiable preservative.
The "sweet twist donut", as it was labelled, was far tastier than expected. Crunchy on the outside yet spongy and airy on the inside, it was superior to the doughy, greasy version from World on Yonge.

The Choco Sandwich Ace Crackers I had picked up on sale were interesting in that they were simultaneously sweet and savoury, yet ultimately less palatable than my go-to of Koala's March - the chocolate edition, for fair comparison.

Fully congested westbound paths on 401, 403, and even QEW/Gardiner made for a treacherous commute that only grew successively painful with each passing second.

My commute time would continue climb, until the 90-minute somehow evolved into two hours of ceaseless frustration. Adding to the annoyance was a ramp closure that Google Maps was neither aware nor proactive about including in the suggested route. Needless to say, I was exhausted by the time I eventually reached home.

Friday evening saw an incredulous amount of snow, enough to be declared a blizzard. Withstanding these forecast warnings were a select few, who either ended up stuck in the snow or unable to return home and forced to spend the night elsewhere in fear of dangerous, lightning-accompanied driving conditions.

We fell asleep to the ruthless howling of the wind, then awoke to a scene of all-white chaos. Not a single branch was left uncoated; even the evergreens had bent over dramatically under the weight of the snow.

Sunny skies soon flooded the neighbourhood, assisting the dissolution process. While most households had started shovelling around the mid-morning mark, I had several other tasks to tend to first.

Within a ninety-minute period, I succeeded in preparing lunch, another baking project, along with the full extent of clean-up procedures. Udon, blanched gai lan, and a scrumptious cherry tomato-chive-and-SPAM scramble were constructed while an Earl Grey Condensed Milk Pound Cake baked away in the oven.

The udon was perfect - not overcooked despite the amount of multitasking being undertaken. While I had my reservations towards my first cooking project in almost two years, the omelette emerged as I had hoped: lightly charred on the edges and supple on the inside, embodying a delicate sweetness from the tomatoes and saltiness from the SPAM.

The Earl Grey Pound Cake, on the other hand, was less formidable than Sunday's original vanilla-flavoured variation. This unglazed rendition was noticeably drier, with an unmistakable denseness in its cross-section. While the lack of uniformity could have been owed to partially softened butter in the stand mixer, the trial confirmed baking earl grey to be more suitable in glazing applications than bases (ie. cakes).

Shortly after lunch, I geared up to undertake the grand challenge of digging my car out. About two feet of snow had accumulated on our driveway and walkway, then compacted to a heavy mass. Despite working away in "layers" of snow removal, the load remained tremendous. Within the first ten minutes of clearing the walkway, I felt a tug on my backside that trickled up to my neck; I knew that I'd soon be on my way to a physio appointment.

In response to an open request for help, the sleepy polar bear appeared and worked alongside me in order to clear the weighty masses. Witnessing the slick surface of asphalt was our eventual reward.

Path cleared, it was deemed time to run errands.
My route would commence in downtown Oakville, with the first stop being allocated for mochi donuts.

A duo of Churro and Maple Pecan set us back a whopping twelve dollars. They were tasty and adequately chewy, as mochi donuts ought to be. I had distinct preference for my own choice of Churro, as it was equal parts sweet and doughy without being excessively sugary. These remarks could not be extended to the Maple Pecan, for the glaze overpowered the rest of the donut, including the bacon bits adorning its surface.

The sleepy polar bear also noted feelings of satiation and discomfort following consumption, which apparently had also been experienced after Isabella's - all of which were atrociously sweet, mind you.

Reluctant to dawdle, I suggested quickly devouring the donuts and shift to the next order of business. Away from the black-and-white mochi donut-themed tiling we went, until a second parking spot was found near Colossus.

Assuming a tour guide role, I introduced the sleepy polar bear to Oakville Town Square and its nearby highlights. Though, the main focus would be obtaining a Whole Wheat Loaf from COBS Bread, then speeding away.

It was a result of cursory investigations that we found ourselves at Oakville Place. My desired destination of Bed Bath & Beyond was actually situated further west at QEW/Dorval, but I had laid eyes on "Leighland" and researched no further.

The unplanned detour prompted a visit into Miniso, where $8.99 Sulley socks (with claw toes!) were bestowed upon me.

The Dorval Crossing plaza succeeded in consolidating two stops for the day: Bed Bath & Beyond and CoCo.

A vague recollection of the McDonald's outpost emerged at its sighting, though my familiarity with the neighbourhood prevails as minimal.

After obtaining a lacquered cake stand (at a measly 10% off) and a QQ Milk Tea (with decidedly rigid taro pearls), we began to make our way back eastward.

Discussions revolving around my Midtown trip of the week past spurred a last-minute trip addition: I was curious to see whether Oakville's outpost would offer the same Sugar Twist Donut. It did, along with an expanded selection of Curry Korokke, Sausage Buns, and Chocolate Cream Buns.