After what seemed (yet another) a whirlwind of a weekend, I ventured back downtown for another Monday in the office.
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Traffic conditions were light, thankfully, as were GO train volumes.
In my haste, I had forgotten my hand cream once again, but was graciously offered a travel-sized tub of Vaseline from a coworker.
In my haste, I had forgotten my hand cream once again, but was graciously offered a travel-sized tub of Vaseline from a coworker.
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Even at the early hour of 8 AM, a handful of workstations were already occupied. It was the day of the potluck, and, slowly but surely, various food items were spotted being transported to the kitchen and lunchroom.
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Large-scale dining events hadn't been personally experienced since the holiday potluck of 2019, so I was very much enthralled upon receiving the calendar invite. Between the bustle of weekend chores and preparing banana bread, I began to fret over the assortment of food to be assembled: Would there be enough?
As the noise levels surged around the 11:30 AM mark, I grew increasingly more excited - for not only was there more food than the lunchroom tables could handle, the variety was absolutely stunning!
As the noise levels surged around the 11:30 AM mark, I grew increasingly more excited - for not only was there more food than the lunchroom tables could handle, the variety was absolutely stunning!
There was ample selection of both sweet and savoury dishes, and extreme diversity as well! We had Mediterranean salads, Biryani, japchae, Brazilian empanadas, Singaporean vermicelli, lasagna, and more! The team has truly outdone themselves, even bringing their own mixing bowls, cling film, and serving vessels for the optimal experience.
Regular potluck contenders of Caesar salad, fruit and vegetable trays, and shrimp cocktail rings were present, however the number of homemade dishes far exceeded pre-packaged varieties. A few local items also made it to the table, including original Uncle Tetsu, Swiss roll cakes from Bake Island, and four styles of thin-crust pizza from Pizzaiolo.
Regular potluck contenders of Caesar salad, fruit and vegetable trays, and shrimp cocktail rings were present, however the number of homemade dishes far exceeded pre-packaged varieties. A few local items also made it to the table, including original Uncle Tetsu, Swiss roll cakes from Bake Island, and four styles of thin-crust pizza from Pizzaiolo.
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My first plate consisted of japchae, Mediterranean barley salad, homemade Baba ganoush and guacamole on pita, lasagna, shrimp cocktail, and fruit.
The creator of the japchae had, impressively, brought all ingredients in compartmentalized containers for mixing on-site. Sesame seeds and salt were transferred to small zip lock bags; even soy sauce and tongs had made their way downtown from suburbia. I had found the stir-fried Shiitake mushrooms and excessive dusting of untoasted sesame seeds peculiar, as they didn't particularly contribute to complexity. The noodles were of a nice, chewy consistency, though the combination lacked sesame oil. Nonetheless, it was a delicious - and laborious! - take on the vegetarian noodle dish, despite not entirely authentic.
Baba ganoush and guacamole had both been regarded fondly at first, having conjured my fondest recollections of the dips. They were found to be of a looser consistency than desired, and far less potent in profile. Meanwhile, the pita was flat and tough, rather than pillowy and eager to be dunked.
The creator of the japchae had, impressively, brought all ingredients in compartmentalized containers for mixing on-site. Sesame seeds and salt were transferred to small zip lock bags; even soy sauce and tongs had made their way downtown from suburbia. I had found the stir-fried Shiitake mushrooms and excessive dusting of untoasted sesame seeds peculiar, as they didn't particularly contribute to complexity. The noodles were of a nice, chewy consistency, though the combination lacked sesame oil. Nonetheless, it was a delicious - and laborious! - take on the vegetarian noodle dish, despite not entirely authentic.
Baba ganoush and guacamole had both been regarded fondly at first, having conjured my fondest recollections of the dips. They were found to be of a looser consistency than desired, and far less potent in profile. Meanwhile, the pita was flat and tough, rather than pillowy and eager to be dunked.
On the other hand, the Mediterranean salad was amazing - alluring from the first bite, and scrumptious to the point where its inclusion of finely chopped red onion no longer mattered to me. (Little had I known the recipe was also SK-derived!!) The fruit trays were also of great quality, with juicy chunks of pineapple and sizable lobes of ruby red strawberries.
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Dessert and sweet offerings were loaded onto my second plate. The array was, again, fairly expansive, though I limited my picks as stomach capacity was nearing its peak. Krispy Kreme's original Glazed Donut was gleefully sampled for the first time since childhood, while a half-slice of Chocolate Walnut Sourdough, sliver of brownie, and glistening square of basbousa, an Egyptian semolina cake, were obtained out of curiosity.
The Sourdough was considerably less tangy than expected, but evoked strong notes of cocoa powder. Raisins and walnuts had been embedded generously within its cross-section, then sealed with a thick, chewy crust. In place of a crackly surface and fudgey centre, the brownie was dry throughout, offering a uniformly dense texture. My wooden fork would remain upright once stabbed, further indicating its deficiency in ductility.
That said, the basbousa was undoubtedly the driest of them all, though still interesting to try. Fellow coworkers acknowledged the unfavourable texture through pursed lips.
The Sourdough was considerably less tangy than expected, but evoked strong notes of cocoa powder. Raisins and walnuts had been embedded generously within its cross-section, then sealed with a thick, chewy crust. In place of a crackly surface and fudgey centre, the brownie was dry throughout, offering a uniformly dense texture. My wooden fork would remain upright once stabbed, further indicating its deficiency in ductility.
That said, the basbousa was undoubtedly the driest of them all, though still interesting to try. Fellow coworkers acknowledged the unfavourable texture through pursed lips.
When Nata was spotted emerging from the lunchroom, several of us gazed over with widened eyes. "Portuguese tarts!" my neighbour exclaimed, as we all dashed towards the Nova Era Bakery box. Needless to say, I was indulging in beautifully flakey layers and delectable, sweet custard just a few minutes later.
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All in all, the day marked my best potluck to date. Multicultural fare and a willingness from all to participate accounted for one part of the experience, while a significantly more welcoming/inclusive work culture furthered the enjoyment.
Any remainders were stealthily tucked into plastic containers for taking home.
In the face of persistent knee pain and crunchiness, I tried my best to limit my range of motion while still satisfying the urge to explore.
Over the period of my absence, Uncle Tetsu had moved from their original location at the northwest corner of Bay and Dundas to across the street and into the Atrium on Bay, taking its cheese tart-specific spinoff of Uncle Tetsu Bake with it. The new space offers Cheese Tarts, as well as Soft-Baked Cookies and the overpriced Strawberry Angel Hat cake.
Its old storefront, now vacant, was spotted with a smashed door, while the former space of Uncle Tetsu's Matcha Café and Uncle Tetsu Bake has transformed into Unholy Donuts.
Over the period of my absence, Uncle Tetsu had moved from their original location at the northwest corner of Bay and Dundas to across the street and into the Atrium on Bay, taking its cheese tart-specific spinoff of Uncle Tetsu Bake with it. The new space offers Cheese Tarts, as well as Soft-Baked Cookies and the overpriced Strawberry Angel Hat cake.
Its old storefront, now vacant, was spotted with a smashed door, while the former space of Uncle Tetsu's Matcha Café and Uncle Tetsu Bake has transformed into Unholy Donuts.
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Perusing the perimeter of Atrium on Bay, I proceeded to note prominent changes to the two-level commercial plaza: Hazukido has landed, McD's is gone, and Kin Kin remains, maintaining the same store layout albeit with bubble tea prices subject to inflation.
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By chance, I stumbled upon free rainbow popsicles. They matched the rainbow flags hoisted about the second floor, honouring Pride Month.
The lower level of Atrium on Bay connected to Muji. There, I learned of their affordable reusable bag options and the innumerable options for customization. Small, medium, and large sizes were available in either a thin, foldable off-white cotton fabric or structured jute tote. In review of market conditions, the base price(s) of these bags was surprisingly affordable. Each embroidered element would set the user back three to five dollars, with customized designs ringing in fifteen dollars with a size restriction of 10 cm x 10 cm. I was informed that further inquiries could be sent to their embroidery station email, which could be used to obtain quotes and design advice (ie. making the lines bolder for improved visibility).
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On the upper level, I found discounted storage items, a far grander selection of tea and coffee than when they first opened in 2018, and diffusers and essential oils. The French Lavender was reminiscent of NEOB's lavender roll-on, while the Yuzu zesty and sweet - a notch fresher than the Yuzu de Note fragrance from Maison Kisuné.
Out of curiosity, I picked up a $19.90 manual shredder. Muji kindly offers SPC discounts, so the final total was achieved with 10% off.
Out of curiosity, I picked up a $19.90 manual shredder. Muji kindly offers SPC discounts, so the final total was achieved with 10% off.
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I continued along the east side of Yonge for my sanity, catching a glimpse of Congee Queen between art-affixed concrete barriers and scaffolding.
Just north of the Yonge/Gerrard intersection was the entrance to the Aura Concourse - the access point I had failed to locate last week. Keeping with the theme of homelessness, I couldn't enter into the space until more yelling was heard. This time, it came as an exclamation of "People walking while looking at their phones!" Well, it wasn't untrue.
Just north of the Yonge/Gerrard intersection was the entrance to the Aura Concourse - the access point I had failed to locate last week. Keeping with the theme of homelessness, I couldn't enter into the space until more yelling was heard. This time, it came as an exclamation of "People walking while looking at their phones!" Well, it wasn't untrue.
Unlike how a resident of College Park had made it out to be, shops within the Aura Concourse were hardly worthy of a visit. The basement level reeked of eeriness. Its layout was akin to the top floor of Langham Place, albeit with fewer tenants and a questionably quiet food court - during lunch hour no less!
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A few glances were cast in my direction as I passed the few businesses that were open. They were namely nail salons, phone repair booths, and barber shops.
Much to my relief, a member of security was constantly patrolling the area, on the lookout for oddities. A young fellow, masked and capped, was also spotted cleaning the escalators.
Much to my relief, a member of security was constantly patrolling the area, on the lookout for oddities. A young fellow, masked and capped, was also spotted cleaning the escalators.
Instead of dawdling further, I ascended two levels of escalators to find IKEA's upper floor merchandise space. The aisles exposed economic finds of hangers, photo frames, throws, and more - all hovering about the two-dollar price point.
At long last, orderlyblue's stellar Vancouver map would see a proper home.
At long last, orderlyblue's stellar Vancouver map would see a proper home.
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I exited onto College Street and began heading back south.
Arriving at the intersection of Bay and College, I was presented with two possibilities: Heading north for Taiwanese snacks, or south for café sustenance. In consideration of time, I chose the latter, and wound up at Black Wolf Coffee.
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Previously known as White Rabbit, the compact establishment seemed to have been taken over by an eager entrepreneur. Both the patio seating and interior layout appeared identical to before. Across from the cashier were bags of Hatch and a never-before-heard-of Seth Taylor. In one of two display cases were visually appealing baked goods. Naturally, I asked whether the creations were crafted in-house.
The man behind the cashier had been munching away before attempting to answer my question gracefully. He responded that the goods were outsourced, but the name of the bakery wasn't audible through his thick, unidentifiable accent. On his phone, he pulled up the Google Maps page of Circles and Square - a surprisingly distant supplier in an untravelled section of North York, where Eglinton meets O'Connor.
The man behind the cashier had been munching away before attempting to answer my question gracefully. He responded that the goods were outsourced, but the name of the bakery wasn't audible through his thick, unidentifiable accent. On his phone, he pulled up the Google Maps page of Circles and Square - a surprisingly distant supplier in an untravelled section of North York, where Eglinton meets O'Connor.
Cookies were priced steeply at $3.25 each. Nevertheless, I pointed towards a Cookies 'n Cream specimen in the display case. The specimen rang in at $3.75 instead, and $4.24 after tax. In spite of its costliness, I departed in high spirits, for service had been friendly and prompt. That said, I ought to have had my reservations when cookies were spotted residing at the back of the refrigerated display case behind sandwiches and underneath granola cups, cinched in wholesale packs.
I began gnawing on the cookie while trekking back, for a training session would await me upon my return. The first bite was utterly mediocre, but the second was traumatizing. An resounding crack was heard, followed by severe pain in the teeth and gums. Immediately, my fingers flew to the bottom row of teeth - Had I loosened a tooth?!?!
Despite the initial shock, my footsteps continued forward. Vibrations were felt all around. Later that evening, it was confirmed that I could not chew without fear, nor bite without feeling strain. The tooth had unmistakably suffered a sever blow.
Never again, Black Wolf.
I began gnawing on the cookie while trekking back, for a training session would await me upon my return. The first bite was utterly mediocre, but the second was traumatizing. An resounding crack was heard, followed by severe pain in the teeth and gums. Immediately, my fingers flew to the bottom row of teeth - Had I loosened a tooth?!?!
Despite the initial shock, my footsteps continued forward. Vibrations were felt all around. Later that evening, it was confirmed that I could not chew without fear, nor bite without feeling strain. The tooth had unmistakably suffered a sever blow.
Never again, Black Wolf.
An early arrival at Union Station enabled a quick look at Union Market.
Since my last visit, the concourse-level connection welcomed Collective Arts Brewing. Designed for socializing, drinks, and retail, the interior offered plentiful bench seating, various brews on tap, and merch for taking back home.
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I was also informed that patrons could take to food items from other vendors within the Union Market space and consume it within the Collective Arts space, with purchase of beer, of course.
Breakfasts of the week included freezer-derived breakfasts of Marbled Banana Bread and Bran Muffins with a pairing of Good Grief Ethiopia Cold Brew. Since its procurement, the beans were utilized towards hot and cold filter applications: Pourover, Cold Brew, and Cold Brew mixed with PC Honey Yuzu Lemonade. It dismays me to declare that the brew failed to shine at either temperature - straight or mixed - more or less taking to the back seat while more prominent citrus flavours guided the gustatory profile.
On the other hand, it allowed the costly Apricot Log from COBS Bread into the spotlight.
On the other hand, it allowed the costly Apricot Log from COBS Bread into the spotlight.
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Majority of the week was spent clearing out leftovers from Monday's office potluck. Bowls were supplemented by homemade Stir-Fried Tomato Pork and tidbits of the weekend's MyMy Chicken remnants.
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Since last month's visit to The Pilates Body, I wasn't entirely sure I wanted a follow-up evaluation of my practice to-date. The instructor hadn't left me feeling sore nor empowered. But when the opportunity arose to try (yet another) complimentary class, I decided to take the opportunity.
As opposed to mere email confirmation, I received a text confirming my "booking". The instructor's name was also included in the notification, bringing about some degree of relief, for it was the same lady who had led the Beginner Reformer Series.
I pulled into the plaza two minutes late, but was excused due to wrap-up procedures from the previous client. (It was a notable deviation from Korean studios, which are always punctual, even at the expense of trimming class short.) Once settled, we maneuvered over to the Reformers. My pick was, obviously, the one nearest the window.
Prior to commencing, I notified the instructor of pain in the right knee - a crunchiness that I presumed to have resulted from excessive strain. Simultaneously mentioned was the desire to strengthen weaker aspects of my body, in particular the left side of the body. Contrary to the other instructor, she nodded knowingly, acknowledged my cognizance of this importance, and proposed exercises to identify areas of weakness, while reducing the spring tension to prevent further deterioration of the muscles supporting the knee.
As opposed to mere email confirmation, I received a text confirming my "booking". The instructor's name was also included in the notification, bringing about some degree of relief, for it was the same lady who had led the Beginner Reformer Series.
I pulled into the plaza two minutes late, but was excused due to wrap-up procedures from the previous client. (It was a notable deviation from Korean studios, which are always punctual, even at the expense of trimming class short.) Once settled, we maneuvered over to the Reformers. My pick was, obviously, the one nearest the window.
Prior to commencing, I notified the instructor of pain in the right knee - a crunchiness that I presumed to have resulted from excessive strain. Simultaneously mentioned was the desire to strengthen weaker aspects of my body, in particular the left side of the body. Contrary to the other instructor, she nodded knowingly, acknowledged my cognizance of this importance, and proposed exercises to identify areas of weakness, while reducing the spring tension to prevent further deterioration of the muscles supporting the knee.
Hyperextension of knees was made known to me during the footwork warm-up. When lying on one's back on the Carriage, it is impossible to have a comprehensive view of one's legs, with or without studio mirrors. Summoning the instructor's attention to my knees and thighs, I was informed that hyperextension was taking place sooner in the right knee than the left, and that it could be prevented by engaging the quad muscles for stability.
In this sense, privates sessions are worthwhile the value due to these small observations: Simple adjustments like pulling shoulder blades down, keeping elbows straight but not locked, and reminders to engage specific muscles quads are very important. It is tragically difficult - and nearly impossible - to learn these things on one's own, even with a plethora of YouTube resources and a mirror for visual reference. But, by having irregular movements being pointed out by a third party, one is equipped with knowledge and methods of rectification. By way of consciousness, poor form and alignment can be corrected and implemented on a daily basis.
The breathing pattern was altered for the footwork, inhaling while extending the legs and exhaling while bending the knees and bringing the Carriage back in towards the footbar. This was described as "intermediate" level breathing, and shifted focus to hamstring engagement and lengthening the spine. Variations of the footwork were conducted with the heels affixed in a "V" position" and again in a wide turnout position. The latter positioning introduced the least amount of strain to the knee.
Rather than continuing with Reformer exercises as per the typical group class format, the instructor added an extension panel to the Carriage. It wasn't the short platform for standing lunges, but a panel that spanned the entire length of the Reformer, removing the headrest entirely and covering the footbar. Springs attached to the tower attachment would be used for the subsequent exercise; as such, the Reformer had been transformed to a "half Cadillac" to eliminate the need for additional equipment. Witnessing such an adaptation was a revolutionary first for me.
In this sense, privates sessions are worthwhile the value due to these small observations: Simple adjustments like pulling shoulder blades down, keeping elbows straight but not locked, and reminders to engage specific muscles quads are very important. It is tragically difficult - and nearly impossible - to learn these things on one's own, even with a plethora of YouTube resources and a mirror for visual reference. But, by having irregular movements being pointed out by a third party, one is equipped with knowledge and methods of rectification. By way of consciousness, poor form and alignment can be corrected and implemented on a daily basis.
The breathing pattern was altered for the footwork, inhaling while extending the legs and exhaling while bending the knees and bringing the Carriage back in towards the footbar. This was described as "intermediate" level breathing, and shifted focus to hamstring engagement and lengthening the spine. Variations of the footwork were conducted with the heels affixed in a "V" position" and again in a wide turnout position. The latter positioning introduced the least amount of strain to the knee.
Rather than continuing with Reformer exercises as per the typical group class format, the instructor added an extension panel to the Carriage. It wasn't the short platform for standing lunges, but a panel that spanned the entire length of the Reformer, removing the headrest entirely and covering the footbar. Springs attached to the tower attachment would be used for the subsequent exercise; as such, the Reformer had been transformed to a "half Cadillac" to eliminate the need for additional equipment. Witnessing such an adaptation was a revolutionary first for me.
The exercises would be conducted with the aims of mobilizing areas of "stickiness", identifying areas/angles lacking fluidity, and strengthening various leg muscles. We would start with my stronger side, such that my range of motion could be used as a point of reference when evaluating the comparatively weaker counterpart.
I slid my right foot through a strap that was affixed to spring suspended from tower. The leg was drawn down to hip height and maintained at that level, from which point all movements were conducted at a 45-degree angle, given the point of suspension. The lower leg would bend for support, the head would lay on the left arm, and the waist would gently lift away from the Carriage.
We then proceeded with the following exercises:
Naturally, I proceeded to inquire whether the exercise could be performed without the tower. The instructor was reluctant to suggest an equivalent alternative, for using a spring suspended from above enables both lateral and rotational tension. Removing the spring-loaded strap from my leg, I steadied myself onto a partially deflated, medium-sized ball. It was noted that the ball was intended for external feedback: one's body can - and should - touch the ball, but not collapse into it. In a semi-raised position with one forearm on the Carriage, passé extension drags were executed in both directions, on both sides. Pointing the foot upwards and flexing the foot down was common practice, but either format could be used for the reverse direction.
The exercises would be conducted with the aims of mobilizing areas of "stickiness", identifying areas/angles lacking fluidity, and strengthening various leg muscles. We would start with my stronger side, such that my range of motion could be used as a point of reference when evaluating the comparatively weaker counterpart.
I slid my right foot through a strap that was affixed to spring suspended from tower. The leg was drawn down to hip height and maintained at that level, from which point all movements were conducted at a 45-degree angle, given the point of suspension. The lower leg would bend for support, the head would lay on the left arm, and the waist would gently lift away from the Carriage.
We then proceeded with the following exercises:
- Mini leg lifts to warm up
- Bend and extend
- Lift and lower, with foot in line with hip
- Combo of bend, extend, and lift; executed in both directions
- External rotation upwards then lift and lower
- Ronde de jambe (French Ballet terminology for "circles in the air") with pointed feet and toes rotated towards ceiling; executed in both directions
Naturally, I proceeded to inquire whether the exercise could be performed without the tower. The instructor was reluctant to suggest an equivalent alternative, for using a spring suspended from above enables both lateral and rotational tension. Removing the spring-loaded strap from my leg, I steadied myself onto a partially deflated, medium-sized ball. It was noted that the ball was intended for external feedback: one's body can - and should - touch the ball, but not collapse into it. In a semi-raised position with one forearm on the Carriage, passé extension drags were executed in both directions, on both sides. Pointing the foot upwards and flexing the foot down was common practice, but either format could be used for the reverse direction.
Finally, as a handful of students began to file into the waiting area, we maneuvered over to the Pilates Chair. The Ladder Barrel was another equipment option for us, though the instructor ultimately settled on the Pilates Chair to continue engagement of the lower body. A foamy Stott Pilates yoga mat was laid against the foot of the pedals. Lying down, face-up, on the soft surface, I would place both feet against the apparatus and commence with a few glute bridges, articulating the spine throughout. After a few pulses, the instructor deemed it fitting to transition to harder variations. In addition to sequencing the spine into a glute bridge, I would hover at the top of the bridge, then drag the pedals down with the heel, one foot at a time. The exercise demanded incredible stability in the hips and also made areas of weakness obvious via stuttered movements. Without a doubt, it was the most challenging exercise of the day, yet also my favourite for being the most innovative and, more importantly, the most challenging in terms isolation and control.
The lesson was concluded with a few step-ups on the chair. The pedals were linked to move in unison and the spring tension was set minimally to prevent further knee strain. I would place on one foot on the pedal, the other on the platform, hinge the upper body forward, and slowly rise towards the height of the platform. Only two counts were conducted per side, due to time constraints. It is worth noting that Korean studios tend to use heavier springs for such exercises, particularly lunges and thigh.
Since I tend to move slowly to maintain my form, lessons tend to go by faster than expected, especially in comparison to self-guided YouTube routines. It is with some degree of sadness that I couldn't continue with the lying, single-leg push-downs on the Pilates Chair, though truly did appreciate the small form adjustments and openness to questions throughout the entire session. My perspective of The Pilates Body had absolutely upgraded since the last visit, for the sheer reason that I detected new, helpful content for progressing my wellness and mobility journey.
The lesson was concluded with a few step-ups on the chair. The pedals were linked to move in unison and the spring tension was set minimally to prevent further knee strain. I would place on one foot on the pedal, the other on the platform, hinge the upper body forward, and slowly rise towards the height of the platform. Only two counts were conducted per side, due to time constraints. It is worth noting that Korean studios tend to use heavier springs for such exercises, particularly lunges and thigh.
Since I tend to move slowly to maintain my form, lessons tend to go by faster than expected, especially in comparison to self-guided YouTube routines. It is with some degree of sadness that I couldn't continue with the lying, single-leg push-downs on the Pilates Chair, though truly did appreciate the small form adjustments and openness to questions throughout the entire session. My perspective of The Pilates Body had absolutely upgraded since the last visit, for the sheer reason that I detected new, helpful content for progressing my wellness and mobility journey.
In high spirits, I headed over to LA Fitness to round off the day's exercise session with approximately thirty minutes on the treadmill. A leak from the roof was identified for caution, though left as is. Both Stairmasters continued to sport their "Out of Order" signage.
Creations of the week included:
1) Two-Bite Brownie Attempt
Sunday Baking's Mochi Brownie recipe is known as my go-to crackly, gooey, rich brownies. My sole gripe is its generally softer consistency, which makes it difficult to incorporate into layered treats, such as my Oat Fudge Bar. The gluten-free variation did not bake to a uniform consistency in the mini muffin tin.
Though the surface boasted wispiness, the bottom half was quite crumbly and practically impossible to remove from the pan in one piece. For future attempts, I may contemplate the addition of flour for structure. In addition, I believe I ought take heed to abstain from over-filling the cavities.
1) Two-Bite Brownie Attempt
Sunday Baking's Mochi Brownie recipe is known as my go-to crackly, gooey, rich brownies. My sole gripe is its generally softer consistency, which makes it difficult to incorporate into layered treats, such as my Oat Fudge Bar. The gluten-free variation did not bake to a uniform consistency in the mini muffin tin.
Though the surface boasted wispiness, the bottom half was quite crumbly and practically impossible to remove from the pan in one piece. For future attempts, I may contemplate the addition of flour for structure. In addition, I believe I ought take heed to abstain from over-filling the cavities.
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2) Rainbow Chocolate Chip Cookies
These colourful creations made a third appearance in our household, this time directly from the freezer into the oven.
These colourful creations made a third appearance in our household, this time directly from the freezer into the oven.
Surprisingly, the cookies did not spread as much as I expected, nor desired. Similar outcomes from both the toaster oven and standard consumer oven have led me to hypothesize a direct link between dough temperature and spreading during baking: the warmer the dough, the greater the spread.
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Exceeding my minimum in-office presence wasn't a path I wished to traverse. However, I had forgotten entirely of an upcoming in-person training session. On a dreary, drizzly Friday, the trip downtown was made once more.
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Kibo's opening appears to be pending. Meanwhile, artwork has been installed along both sides of the connecting corridor between the York and Bay Concourse, easing commuters into Union Market.
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Instead of the at-grade trek I have grown accustomed to, an alternative route of the PATH underneath Simcoe Place was selected. To my surprise, nearly all establishments within this space had shuttered, either vacated by their predecessor or boarded up for construction.
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Breakfast spanned brewed coffee, tacky Strawberry and Cream Cheese Danishes (again), and three varieties of muffins. The Chocolate Chip one was passable, with a crisp surface and exceptionally fine, moist crumb. That said, it didn't embody the excessive amount of chocolate chips that Tim Horton's excels at including.
Lunch comprised of Chicken and Veggie Wraps, Roast Beef Sandwiches with Provolone and Herb Butter, and a platter of fresh fruit. Less sweet were the strawberries this time, and less succulent the pineapple. Blood orange slices were a sophisticated touch, yet not particularly juicy.
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In the heritage portion of Union Station, Courage Cookies and La Glace had taken to a shared space until September.
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Despite not having heard of the Kitsilano-based dessert parlour previously, the single visit hadn't prompted me to do so during my next trip to the West Coast. A sample of the (chocolate) Ganache flavour was telling of their comprehensive churning procedure, for the ice cream was flawlessly smooth. That said, it truly lacked the depth of chocolate ganache, compensating strictly with creaminess.
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Meals of the week included: scrumptious Salt Baked Chicken (鹽焗雞) Drumsticks and savoury, garlicy Braised Eggplant and Minced Meat over Steamed Rice and Choy Sum.
Best of all was, obviously, dessert though: a Papaya, Red Date, and White Fungus Dessert Soup (木瓜雪耳紅棗糖水) to relieve one of the heat and fumes of the outside world.
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