One could argue that Ontarians are never truly ready for summer. With a spring transition as brief as a few weeks, many are faced with chills and sniffles as they struggle to grasp Mother Nature's indiscriminate directions.
Despite my hatred for cracked hands and ruthless gusts, I'd opt for cooler weather on any given day. If outdoor walks weren't miserable enough with constant construction debris being whipped at commuters, then stroke-inducing conditions surely serve as the final blow.
Despite my hatred for cracked hands and ruthless gusts, I'd opt for cooler weather on any given day. If outdoor walks weren't miserable enough with constant construction debris being whipped at commuters, then stroke-inducing conditions surely serve as the final blow.
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My in-office presence was accompanied by one of three new bracelets, ample sunshine, and treacherous, homeless-filled walks along Queen West.
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The Spadina stretch had always been filled with homeless, but sightings were now much more frequent. Shopping carts and filthy, hunched residents of the streets were everywhere. They appeared to be concentrated along the arterials - reasonably so, for foot traffic is greatest and so are potential earnings.
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Veering onto the residential side streets was the best alternative. Blazing UV rays and glimpses into questionable laneways were inevitable, but, at the very least, I had escaped from areas threatening my safety.
The trip introduced me to a small pilates studio by the name of Trinity Pilates, General Assembly's ornately decorated exterior, and more scaffolding than I would have liked to pass under.
The trip introduced me to a small pilates studio by the name of Trinity Pilates, General Assembly's ornately decorated exterior, and more scaffolding than I would have liked to pass under.
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I concluded the lunch walk at the Tim Hortons Innovation Café on King Street. Having anticipated around the same variety of offerings as the Square One outpost, I must admit that the limited range took me by surprise. The display case did not comprise of an assortment fitting for a standalone location; even Circle K probably had more. Cleanliness (or rather, lack thereof) was on par with any other Timmies location, as was service speed and friendliness. Décor was the only aspect worth noting: hockey stick door handles, café-style seating, and specialty artwork instead of gaudy promotional banners.
A duo of Nitro Lemonade and a Vanilla Bean Dip Dream Donut were obtained for later consumption.
A duo of Nitro Lemonade and a Vanilla Bean Dip Dream Donut were obtained for later consumption.
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Unfortunately, the beverage wasn't drastically better than the chain's standard Lemonade formula, in spite of being priced steeper and delivered with an inch-thick layer of foam. Worst of all was the Vanilla Bean Dip donut, a damp round bearing little to no hints of vanilla and hardly fresh with patches of green mould forming on its already damp underside. Needless to say, feedback was provided in regards to this dining hazard.
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The disappointing afternoon snack filled me with hunger and regret. En route back, a COBS Bread detour was made for rectification purposes. A Ham & Cheese Croissant, Butter Tart, and Peach Scone were procured, with a complimentary Peach Scone was bestowed upon me.
Assuming the newest product of their lineup, the Peach Scone was a refreshing seasonal take on their classic North American scone formula, brimming with bits of peaches. Similar to COBS' other scones, it was sweet, a tad mushy, and very filling. Unlikely am I to revisit the product, though it was interesting to sample. Consistent was my main item of interest: the Ham & Cheese Croissant was a splendid savoury snack, doughier than it was flakey, but nonetheless delicious.
Assuming the newest product of their lineup, the Peach Scone was a refreshing seasonal take on their classic North American scone formula, brimming with bits of peaches. Similar to COBS' other scones, it was sweet, a tad mushy, and very filling. Unlikely am I to revisit the product, though it was interesting to sample. Consistent was my main item of interest: the Ham & Cheese Croissant was a splendid savoury snack, doughier than it was flakey, but nonetheless delicious.
Ever since the sleepy polar dropped off the stand mixer (and never asked for it back), I had been determined to maximize its stay. Beyond various gripes about its wrist-wrecking weight, insufficient mixing bowl capacity, absence of a shield, poor safety features (fingers beware!), and lack of a height adjustment feature, the tool has proved useful in many applications. Of the three mixing devices, the whisk attachment is used most frequently, followed by the paddle attachment. But, for my latest experiment, I'd be using the dough hook for the first time ever.
With three 113g portions of ube halaya in the freezer, options were plenty. I had enough for anything from pie filling to more crinkle cookies. Alas, the quality was mediocre, thus I foraged for a recipe that would merely incorporate the ingredient instead of showcasing it. Bready desires hitting an all-time peak, my eyes settled on cinnamon rolls.
The only caveat: I had no yeast on hand.
In reality, I did have yeast, but it was evidently discoloured and had expired as of 2022. Turning to yeast-free bread options, my search landed upon Irish Soda Bread. Its cross-section didn't appear even remotely similar to the plush consistency of cinnamon rolls, however, I was eager to try anyway.
The only caveat: I had no yeast on hand.
In reality, I did have yeast, but it was evidently discoloured and had expired as of 2022. Turning to yeast-free bread options, my search landed upon Irish Soda Bread. Its cross-section didn't appear even remotely similar to the plush consistency of cinnamon rolls, however, I was eager to try anyway.
Milk (280 g) and lemon juice (1 tbsp) were added into the mixing bowl, assuming the buttermilk substitute. Next came an egg, roughly 70 grams of sugar, and a pinch of salt. These ingredients were combined using the whisk attachment until a homogenous mixture emerged. From that point, two portions of ube halaya were defrosted and added into the bowl, followed by a few drops of ube extract. Lastly, the dry ingredients were dumped in: 1 tsp of baking soda and upwards of 350 g of AP flour.
The dough hook was used to knead the ingredients together until homogenous. When the batter became sticky, I scraped down the sides of the boll with a small silicon scraper - the only size that would fit into the mixing bowl - and further ensured that there weren't any unmixed bits residing on the bottom. When the batter failed to hold its shape, more flour was added to offset moisture levels. Clearly, I had deviated from the recipe entirely by this point.
The dough hook was used to knead the ingredients together until homogenous. When the batter became sticky, I scraped down the sides of the boll with a small silicon scraper - the only size that would fit into the mixing bowl - and further ensured that there weren't any unmixed bits residing on the bottom. When the batter failed to hold its shape, more flour was added to offset moisture levels. Clearly, I had deviated from the recipe entirely by this point.
Given that the dough contained baking soda instead of yeast, I was reminded (858) of the need to work quickly, for baking soda reacts instantly. There wasn't any downtime to prepare a thoughtful filling, so I hastily combined (yet another unmeasured amount of) brown sugar, a heaping tablespoon of cinnamon, and some leftover toasted black sesame seeds and unsweetened shredded coconut. Melted butter was not brushed onto the dough before adding the filling, but dotted on top of the irregular-sized rolls just before baking.
The tray would reside in the oven at 375 F for ten minutes, then 360 F for fifteen. Bubbling pools of scorched sugar and a muted purple visual awaited me after the twenty-five minute period.
Unlike the sapin sapin, I allowed the parcel to cool completely before sampling. Once the edges had peeled themselves away from the inner edges of the baking pan, the rolls were inverted twice then slid onto a wire rack to continue cooling.
The tray would reside in the oven at 375 F for ten minutes, then 360 F for fifteen. Bubbling pools of scorched sugar and a muted purple visual awaited me after the twenty-five minute period.
Unlike the sapin sapin, I allowed the parcel to cool completely before sampling. Once the edges had peeled themselves away from the inner edges of the baking pan, the rolls were inverted twice then slid onto a wire rack to continue cooling.
Frankly, I had prepared myself for the worst - an inedible state, even - however the finished product fared better than expected. The rolls were very dense, akin to the scones from COBS Bread, and bore a slightly shattered, glazed surface from the brown sugar syrup. Sweetness levels were also on par with COBS, but retained a mild savoury hint from the ube.
The invention wasn't ideal as a cinnamon roll, for it was devoid of the stretch and fluffiness from yeasted concoctions. That said, it fared decently in both visual and gustatory departments given the structureless progression of the creation.
As with any of my productions, lack of uniformity is present. The smaller rolls comprise of more dough and less filling, rendering them satiating but only mildly sweet; the larger rolls comprise of a greater proportion of brown sugar filling, causing them to be more sugary (and a better counterpart for black coffee). Be warned that the denseness of the rolls only surged with each passing day, meaning that the doughier versions ought be consumed fresh (or discarded the next day).
All factors in consideration, I'd declare the trial a partial success. In short, yeast isn't an optional ingredient in cinnamon rolls.
The invention wasn't ideal as a cinnamon roll, for it was devoid of the stretch and fluffiness from yeasted concoctions. That said, it fared decently in both visual and gustatory departments given the structureless progression of the creation.
As with any of my productions, lack of uniformity is present. The smaller rolls comprise of more dough and less filling, rendering them satiating but only mildly sweet; the larger rolls comprise of a greater proportion of brown sugar filling, causing them to be more sugary (and a better counterpart for black coffee). Be warned that the denseness of the rolls only surged with each passing day, meaning that the doughier versions ought be consumed fresh (or discarded the next day).
All factors in consideration, I'd declare the trial a partial success. In short, yeast isn't an optional ingredient in cinnamon rolls.
Throughout my pursuits for a cheaper Thai Tea, in which, I should note, neither sweetened condensed milk nor evaporated milk was present, I saw success with common pantry staples. Golden yellow sugar, which is more economic than brown sugar and also lighter in profile, has been utilized countless times as a sugar substitute in recipes that aren't as demanding of nutty, caramel-y undertones. More recently, I've found a simple syrup concocted of this variation also accentuates the innately rich tones of black tea without introducing contrasting flavour elements.
Applying the same Coffeemate swap (and a small mount of fresh milk) for packaged liquid creamer, I was able to produce a Thai Tea fitting of $6 price tag. The addition of a shot of espresso further elevated the combination into a sophisticated, mid-day pick-me-up.
Applying the same Coffeemate swap (and a small mount of fresh milk) for packaged liquid creamer, I was able to produce a Thai Tea fitting of $6 price tag. The addition of a shot of espresso further elevated the combination into a sophisticated, mid-day pick-me-up.
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Meals of the week comprised of Ground Pork, Lap Cheong, and Yellow Sweet Potato with Choy Sum over Rice, Tomato Sauce Pork and Onions, and Diana Sauce Ribs over Fusilli.
Breakfast, as one can fathom, did not deviate greatly from the go-to duo of Cold Brew and Marbled Banana Bread.
When I didn't hear back from The Pilates Body regarding scheduling, I turned to my primary gym.
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Taking part in back-to-back sessions of Zumba and Body Works Plus Abs were a means of challenging myself. Zumba was, well, Zumba; performing various movements to upbeat tracks was a regular occurrence in my life. However, the second session involved "light dumbbells" - always an element of concern for my fragile upper body.
I took to a single 2.5 lb weight plate instead of 5 lb dumbbells, and opted to either do the exercises without weights or swapping the ring between left and right hands. It was quite doable, for the most part. The instructor had personally taken to 2 lb weights herself, and encouraged class participants to reduce resistance if struggling, as it is more important to "do the movement" (the pilates concept). The second half of the class was executed on a mat, combining planks, side planks, and relatively similar exercises to the Mat Pilates class.
Exhaustion hadn't been experienced until arriving back at home, where a wave of fatigue rushed over me before dinner could be consumed. I suppose the series (and my general lack of quality sleep) had rendered me more weary than I realized.
I took to a single 2.5 lb weight plate instead of 5 lb dumbbells, and opted to either do the exercises without weights or swapping the ring between left and right hands. It was quite doable, for the most part. The instructor had personally taken to 2 lb weights herself, and encouraged class participants to reduce resistance if struggling, as it is more important to "do the movement" (the pilates concept). The second half of the class was executed on a mat, combining planks, side planks, and relatively similar exercises to the Mat Pilates class.
Exhaustion hadn't been experienced until arriving back at home, where a wave of fatigue rushed over me before dinner could be consumed. I suppose the series (and my general lack of quality sleep) had rendered me more weary than I realized.
The middle of the week marked the first day of Starbucks' BOGO 50% off promotion. In spite of her mint chocolate-shunning tendencies, the Thai ahgase had declared enjoyment of the Chocolate Java Mint Frappuccino within its first week of release. With the drink's sky-high price point, I deferred sampling of it altogether - that is, until promotion day.
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Venturing out into scorching thirty-plus-degree weather with my purple WWF CN Tower Climb socks, I hurried obtained a Handcrafted Beverage duo of Chocolate Java Mint Frappuccino and Coffee Frappuccino. The former wasn't as minty as I had anticipated, though the crunchy, pale green crumble topping was an interesting addition. That said, the ever synthetic-tasting chocolate syrup about the rim was a feature I could have easily done without.
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I, regrettably, headed back downtown later on in the week, braving early morning stickiness and GO train cars brimming with impending stench.
Strolling within the shadows of lofty, commercial high-rise buildings provided some relief from the heat. But, alas, one could not escape the sun.
Over lunch, I took to the east end of the core. It was with optimism that I purposefully sauntered in the direction of St. Lawrence. Truthfully, I could have reached the market with ease. In the face of pending perspiration though, I opted not to cross into the hazy, steamy boundary of no return.
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My steps would stutter about the intersection of Front and Church, where the Gooderham Building could be spotted from an unfathomably sunny pedestrian crossing. Recognizing a surge in internal body temperature, I crossed to the west side of Church, finding relief in the shade.
The last visit to Third Wave had been made approximately one year ago, resulting in the purchase of a fairly bland, overpriced Blue Matcha Lemonade. Returning to the café, I instead took to the Blood Orange Lemonade with a dose of espresso.
Since three summers ago, the recipe had been revised, swapping delicately dehydrated citrus for a fresh slice of lemon or lime instead. Decidedly less aromatic than the dried pieces, which would slowly infuse into the beverage, I regarded my lemon slice with some skepticism. Interestingly enough, the peel did not evoke bitterness, indicating that it had likely been cleansed comprehensively with baking soda prior. The Sparkling Lemonade was a relatively standard concoction, zestier than it was carbonated, then injected with a vibrant, rosy Blood Orange syrup. Finally, a shot of espresso was poured atop the creation. My bill came to $6.95 before tax, then just under $8 after HST - a whopping total for a single caffeinated iced beverage.
Since three summers ago, the recipe had been revised, swapping delicately dehydrated citrus for a fresh slice of lemon or lime instead. Decidedly less aromatic than the dried pieces, which would slowly infuse into the beverage, I regarded my lemon slice with some skepticism. Interestingly enough, the peel did not evoke bitterness, indicating that it had likely been cleansed comprehensively with baking soda prior. The Sparkling Lemonade was a relatively standard concoction, zestier than it was carbonated, then injected with a vibrant, rosy Blood Orange syrup. Finally, a shot of espresso was poured atop the creation. My bill came to $6.95 before tax, then just under $8 after HST - a whopping total for a single caffeinated iced beverage.
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In spite of the hefty cost, Third Wave persists as a provided of consistently positive experiences. Service levels have always been nothing short of amicable, and their offerings scrumptious and perfectly optimized for harmony.
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Gleefully sipping on the drink, I blasted my neck fan while meandering through the quiet side streets.
Amidst the construction chaos and sidewalk closures, I found a PATH connection at Commerce Court. I descended down into liberally air-conditioned walkways, enabling continuation of my mid-day exploration.
Amidst the construction chaos and sidewalk closures, I found a PATH connection at Commerce Court. I descended down into liberally air-conditioned walkways, enabling continuation of my mid-day exploration.
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At Lindt, One for One milk chocolate bars were spotted. The campaign was straightforward, and very transparent. Through the chocolate producer's partnership with Second Harvest, one meal would be provided to address food insecurity and equity for each bar sold. In addition, net profits would also be donated to support the imitative.
The One for One bars were offered in three flavours: Milk Chocolate and Salted Caramel (turquoise), Milk Chocolate (yellow), and Milk Chocolate and Hazelnut (coral-orange). Being quite dubious about milk chocolate overall, I opted for the bars with add-ins, hoping that they would ease the sweetness should it prove overbearing.
The One for One bars were offered in three flavours: Milk Chocolate and Salted Caramel (turquoise), Milk Chocolate (yellow), and Milk Chocolate and Hazelnut (coral-orange). Being quite dubious about milk chocolate overall, I opted for the bars with add-ins, hoping that they would ease the sweetness should it prove overbearing.
The Salted Caramel version was delectable with fine bits dispersed throughout the bar, offering great textural contrast and the forever coveted sweet-savoury profile. The hazelnut-containing rendition was less to my liking, for the nuts weren't as fragrant as I'd like. That said, its presence was subtle, unlike the potent properties of Lindt's classic, spherical truffle.
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Later in the afternoon, I dallied for about forty minutes in Union's newest wing before boarding the train home.
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Union Market bridged the below-grade section between the York and Bay Concourses, adopting a vendor layout similar to The Food District within Square One.
A number of vacancies reside still, foreshadowing their presence with banners depicting their signature selections. The existing vendors span bubble tea (The Alley), jewellery and floral booths, and a handful of renowned quick eats around the city (Mean Bao, Patties, and more).
I was on the prowl for a savoury snack, one that would be gratifying and unique, yet not atrociously pricey. My gaze met Grand Tacos Taqueria.
Beginning to evaluate options to take to-go, I commenced with evaluating the taco assortment. Grass-Fed Beef and Fish Tacos were priced at $8 and $9 respectively, constituting too great an expense for mere experimentation. Focus shifted to the Taco Bowls, which were constructed of similar components, but proved too large a portion to deplete in under fifteen minutes. Eventually, I settled upon an Arepa.
I was on the prowl for a savoury snack, one that would be gratifying and unique, yet not atrociously pricey. My gaze met Grand Tacos Taqueria.
Beginning to evaluate options to take to-go, I commenced with evaluating the taco assortment. Grass-Fed Beef and Fish Tacos were priced at $8 and $9 respectively, constituting too great an expense for mere experimentation. Focus shifted to the Taco Bowls, which were constructed of similar components, but proved too large a portion to deplete in under fifteen minutes. Eventually, I settled upon an Arepa.
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The Cheese Arepa with Grass-Fed Beef set me back $8.50 with tax. After completing the payment via Square, I was informed of an approximate five-minute wait. Hovering about, I noticed that there were two sides to the seating area: an outward-facing (main corridor-facing) side without chairs and an inward-facing (vendor-facing) side with bar stools and bag hooks affixed underneath. The design was noted as a splendid way to maximize dining space in a compact manner.
Within minutes of placing my order, I was called over by a member of staff. The order enabled customization of toppings and condiments; five salsas with varying degrees of spice could be chosen for mixing and topping the Arepa. Naturally, I opted for the mildest option possible: every single topping besides chilis and a small amount of Mango Salsa. Presented within a small biodegradable container, my Arepa sported fabulously fresh cilantro and scallions, a handful of crispy corn tortillas, crunchy radish slices, and of course, exceptionally tender beef. The Mango Salsa has been a great decision, contributing a sweet, moderate kick to the already colourful compilation.
Within minutes of placing my order, I was called over by a member of staff. The order enabled customization of toppings and condiments; five salsas with varying degrees of spice could be chosen for mixing and topping the Arepa. Naturally, I opted for the mildest option possible: every single topping besides chilis and a small amount of Mango Salsa. Presented within a small biodegradable container, my Arepa sported fabulously fresh cilantro and scallions, a handful of crispy corn tortillas, crunchy radish slices, and of course, exceptionally tender beef. The Mango Salsa has been a great decision, contributing a sweet, moderate kick to the already colourful compilation.
Needless to say, Grand Tacos Taquiera was significantly tastier than the soggy, beany mess the sleepy polar bear and I had the misfortune of sampling at Light Up The Square. Instead of two crumbly slabs of dough was a single golden layer of perfection: toasted on the outside, plush on the inside, and brimming with cheesy essence. Flavourful, juicy bits of beef resided on top, much to my delight. There were no beans in sight, and no bland mass of white grated cheese. Moreover, it was quite affordable in comparison.
Napkins and a single plastic fork had also been provided without requesting. I was absolutely enthralled.
Napkins and a single plastic fork had also been provided without requesting. I was absolutely enthralled.
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Cravings for sushi had been irrepressible. With every trip to LA Fitness, I caught sight of the flickering "Open" sign hung outside Mi Hito.
When Hiroi Sushi proved too pricey for delivery, I ventured out after an at-home pilates session to satisfy the urge.
When Hiroi Sushi proved too pricey for delivery, I ventured out after an at-home pilates session to satisfy the urge.
A dreary dampness filled the sky: much-needed rainfall to combat the sweltering humidity the GTA had been experiencing all week long. Precipitation would cease by the time I pulled into the commercial plaza. Swinging open the door revealed a stark mustiness in the air, while entering into the eatery exposed the unmistakable odours of cleaning agent.
The interior of the restaurant was empty. A middle-aged lady was in the midst of mopping the floors, while a baseball cap-donning member of staff slowly refilled ingredient bins behind the counter. Swift the duo was not, as they collectively continued to address payment concerns in the face of an obvious language barrier with an earlier customer.
The interior of the restaurant was empty. A middle-aged lady was in the midst of mopping the floors, while a baseball cap-donning member of staff slowly refilled ingredient bins behind the counter. Swift the duo was not, as they collectively continued to address payment concerns in the face of an obvious language barrier with an earlier customer.
Eventually, my order was placed and prepared. The Salmon Poke Bowl set me back $15.99 before tax. Sauces, unlike most poke establishments, were not unlimited (through toppings were). Restricted to two choices, I opted for the Mango Mayo and Wasabi Sesame - a complementary pairing combining fruitiness, creaminess, and extremely mild wasabi.
The quantity of protein was quite meager, especially compared to the heaping portion of wakame salad, and random add-ins. Nearly nonexistent was the pickled pink ginger and tobiko dusting, while the rigid brown rice, tenkasu, and msg-laden seasonings were ample. Wide strips of - presumably - hand cut nori strips were dispersed on top to finish. A few pieces of unyielding green mango had somehow found their way into the mix.
The quantity of protein was quite meager, especially compared to the heaping portion of wakame salad, and random add-ins. Nearly nonexistent was the pickled pink ginger and tobiko dusting, while the rigid brown rice, tenkasu, and msg-laden seasonings were ample. Wide strips of - presumably - hand cut nori strips were dispersed on top to finish. A few pieces of unyielding green mango had somehow found their way into the mix.
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In spite of my varied gripes, the portion was, in actuality, generous at its given price. Poking through the bowl's contents, I steadily entered into the realm of satiation. Instead of ceasing actions, I continued to probe, then suffered intense parchedness afterwards.
The serving had been provided in a wide yet shallow biodegradable bowl. Thankfully, its lid was plastic and lifted without resistance. Napkins and plastic utensils were provided; a handle-less paper bag was available upon request only, though at no additional charge.
Generally speaking, I concluded the amount of satisfaction to be slightly less than Mi Hito's sushi burritos (300, 857). It was exceptionally filling, but lacked variety in its composition. That said, I appreciated the customization options of the bowl versus the handheld item.
The serving had been provided in a wide yet shallow biodegradable bowl. Thankfully, its lid was plastic and lifted without resistance. Napkins and plastic utensils were provided; a handle-less paper bag was available upon request only, though at no additional charge.
Generally speaking, I concluded the amount of satisfaction to be slightly less than Mi Hito's sushi burritos (300, 857). It was exceptionally filling, but lacked variety in its composition. That said, I appreciated the customization options of the bowl versus the handheld item.
Upon departing, I noticed that the man had strapped on a black, Corner by Spoon & Fork baseball cap. The observation led me to hypothesize that all three eateries were likely operated by the same owner.
Lo and behold! - ant season is upon us.
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