Referencing Papa Fung's recipe once again, it was confirmed that making a dry caramel is not for the impatient. Despite directions to dissolve the sugar over low heat, I naturally increased to medium-high heat when there was seemingly no change to the powdery, white granules. Having confirmed the significance of using hot water as opposed to room temp, I was careful to maintain the warmth of the water before combining with the dry caramel in two additions. In any case, the sugar crystals had hardened on the bottom of the saucepot. Warming the mixture on low to medium heat succeeded in easing most of the fragments back to a state of fluidity. In future iterations though, I believe I'll simply resort to forming a wet caramel for the sakes of sanity and ease.

Approximately double the amount of vanilla extract had been mistakenly added to the batter. That said, I do not believe the extra tablespoon of liquid would impact the consistency greatly. After baking for 30 minutes, I cautiously probed the cake all over. The centre began to sink and darken when the cake was removed from the oven, indicating an excess of moisture, however the tester consistently returned clean.

​I allowed the cake to cool to room temperature before transferring to a wire rack. After the round had cooled completely, I sliced into it with grand expectations. A wave of dismay resulted from the hue difference in the cross-section; the distinctly underbaked centre summoned bewilderment. It was unthinkable that a custardy, uncooked centre would emerge when the cake tester had returned clean in several locations! Alongside a beautiful honeycomb structure, a crispy crust had settled nicely on the surface. I couldn't comprehend the outcome whatsoever.

At first, the round was slid into my countertop convection oven in an attempt to salvage it. After baking at 350 F for 7 mins though, the top began to darken. While the centre remained gooey, the rest of the cake would scorch if allowed to continue baking. Consequently, the cake was portioned and the centremost section of each wedge was returned to the oven to cook fully. Laying the slices flat, akin to baking rusks, enabled the pieces to finish cooking with a uniform, crunchy edge.

​Regardless of the various mishaps that have taken place to date, the prominent honeycomb structure persists in each iteration. For future attempts, I shall not hesitate to commence with a wet caramel and turn towards my intuition for doneness.

2) Pecan & Sesame Hoddeok

Recent talks surrounding Korean snacks led me to crave hoddeok. My last encounter with the comforting street snack was in Seoul, and before that the sweltering summer of 2024. Despite being aware of my extreme fondness for hoddeok, my browsing partner has never once sampled the treat, for, in the wild, hoddeok is often prepared with peanuts or exposed to cross-contamination involving peanuts.

​Rebooting four-year-old attempts at homemade hoddeok wasn't entirely due to allergen concerns. With every reminder of the toasty, delectable qualities of the brown sugar pancake, I began to yearn for it a tad more earnestly. Frankly, the filling is ever customizable: my first attempt saw a mix of black and white sesame seeds, while my second toasted, chopped walnuts. Toasted sesame seeds were superior to the soft nut, in my opinion. For the current attempt, I resolved to use a mix of sesame seeds and pecans, the nut variety on rotation in my pantry.

A) Dough

I'll be honest: I didn't review Maangchi's original recipe before preparing my own version. Blooming the yeast in advance did not constitute part of her formula. Furthermore, against my better decision, I had not measured the quantity of water to be added, but merely continued to add liquid until a wet dough was formed.

Ingredients:

• 4 g sugar
• 2 tsp yeast
• Water

Yield: 9 ginormous dough balls, which ought have been further divided into 12 portions

B) Filling

I had always questioned Maangchi's original recipe when it only called for 2 tbsp of chopped nuts. The amount felt inadequate to me and I, as the greedy over-stuffer, altered it to better suit my tastes. The total amount of pecans by volume was 4 tbsp - effectively double of that specified. To preserve its signature fragrance, the nuts were toasted at 350 F for 3 mins then chopped into extremely fine pieces reminiscent of sesame seeds. This step was pivotal in maintaining uniformity and a pleasant mouthfeel. Naturally, I also toasted the sesame seeds for improved aroma.

Ingredients:

• 60 g brown sugar
• 50 g pecans, toasted and very finely chopped
• 13 g black and white sesame seeds, toasted
• 1/2 tsp cinnamon *opt

Yield: 123 g of filling

​123/9 = 13.7 g filling per piece
BUT aim for 123/12 = 10.25 g

As mentioned above, strive to divide the dough into at least 12 portions. When flattened, my 9 rounds became gargantuan - about 1.5x the size of the standard hoddeok.

Pan-frying is the step that garners the greatest resistance for me. The setup is far more troublesome than transferring batter to a lined pan and allowing the oven to complete the process. When working with a hot pan and tacky dough, mise en place becomes essential to success. Once again, all surfaces were required to be thoroughly greased: gloves, bench scraper, pan, hoddeok press, spatula/tongs (if using), etc.

​I admit to burning a few of the rounds, and ripping the exterior of a few others - Grease the hoddeok press!! Sugar syrup that burst from the exposed areas quickly caramelized in the pan to yield a crisp surface though, so I wasn't mad about that. The addition of tapioca starch also lent a subtle but delightful chewiness to the dough, justifying the increased difficulty in dough handling.

​With an active stovetop, it was only reasonable to take advantage of the setup with another no-bake creation.

Quantities for dalgona candy were derived from Sunday Baking's six year old Dalgona Scone recipe, while J'adore's recipe provided greater clarity on the required temperature for the sugar syrup.

Ingredients:

• 200 g sugar
• 70 g water
• 1/2 tsp baking soda

Directions

1. Combine sugar and water in a medium saucepot. Heat over medium-high heat until dissolved and aggressive bubbles emerge.
2. Reduce the heat to medium-low once the bubbling slows. When the syrup turns pale yellow, take the temperature using a candy thermometer. Monitor until the sugar syrup reaches 170 C.
3. Turn off the heat and add in baking soda. Stir vigorously to incorporate. The mixture should bubble and turn golden. Once a caramel fragrance is perceived, remove from heat and immediately transfer to a Silpat-lined baking tray.
4. Let cool completely. Break up into pieces and use as needed.
5. Serve on top of iced lattes, or alongside dessert of choice.

Shards of airy dalgona were used to top an afternoon matcha latte, but sturdier renditions could easily be used as a cake topping as well.

​Having finalized the decision regarding my current employment, I initiated several processes to maximize the remaining benefits before its expiry. One of these perks was the acquisition of an Activity Pass, which allowed access to the drop-in fitness classes at all community centres within the city.

Being new to the program, it hadn't occurred to me that drop-in classes required checking in at the front desk and obtaining a wristband for entry. My first class was Kickbox Cardio, where the instructor talked more than she exercised, made it appear as if there was a "wrong" way to exercise, and insisted that I leave class midway to retrieve a wristband. While I understand the importance of good form for efficacy and safety, the dialogue did not align with the instructor's omission of a warm-up, constant excuses for forgetting the choreography, and unnecessarily drawn-out cooldown. I barely broke a sweat!

Not all community centres were equipped with the same facilities. Erin Meadows housed a pool, spacious activity studio, and multi-purpose room. Meanwhile, the Meadowvale Community Centre had been renovated to include a PUDO loop, pool with upper level viewing platform, gender-separated and family changing rooms, and a fitness studio within a walking track-fitted gym. Despite the renovations, the parking lot had been evidently downgraded, for the one-way drive aisles would simply see congestion with vehicles leaving and parking. Navigating the two-level community centre also summoned confusion.

​Zumba & Toning was held in a tiny fitness studio with decent ventilation. The concept of the class was interesting, as it involved both standard aerobic dance sequences and a "toning" segment using Zumba-branded weighted shakers adopting the appearance of double-ended maracas. Unfortunately, the instructor did not evoke high energy levels fitting of a Zumba class; she was too mellow and showed favouritism for regulars. Generally speaking, the class had poor coordination overall, which was a deviation from the LA Fitness crowd. Simply put, the session was too cramped and insufficient in meeting my desired intensity.

The sole in-office day proceeded better than expected, with reasonable times for lunch and discussion conclusion.

A brisk mall walk informed of:

• The Saigon's pending opening
• BOGO offers at TAO Tea Leaf
• The existence of bamboo charcoal toothbrushes from Colgate
• The return of fashion trends from my middle school and high school days
• Another pop-up market in the Centre Court with practically the same vendors as the Eid Market

​I spent most of the afternoon gorging on Girl Guide Cookies. A colleague had also kindly gifted me an Easter candy bundle brimming with a generous selection of Cadbury Mini Eggs, jelly beans, and bunny-shaped candies.

​Other visuals of the week included the Maui Jim Sunglasses of my dreams (which I, obviously, could not afford) and sampling Chef Boyardee's Spaghetti and Meatballs, whose formula has been downgraded to boast swollen, broken noodles and flavourless orange sauce.

Nigori Sake served as a comforting conclusion to the work week. Hoshuichi's rendition was comparatively sophisticated to Hakutsuru Sayuri, embracing a profile that was less sweet and less gritty.

My long weekend was spent at home in a relatively sedentary manner, navigating between floors only for the preparation of food. Considering the climbing cost of gas and required budget realignment though, the outcome wasn't wholly negative. I enjoyed a Black Sesame Latte, bibigo Pork & Vegetable Dumplings from Costco, snuggles with my CoCo Plushie (which I could have procured at the VIP price!!), and various beers from my haul.

1) Black Sesame Tangyuan Cake

While sipping on my Black Sesame Latte, I debated the possibility of a tangyuan cake. Such a creation would comprise of ginger syrup-soaked sponge, black sesame cream, and a glutinous rice flour (mochi) casing. With a desire to attempt Sunday Baking's latest Black Sesame Bonbons, any leftover black sesame ganache could be repurposed into the cream filling, I reckoned.

A) Ginger Syrup

The soaking liquid for the sponge would adopt the traditional yellow rock sugar 糖水 with mild hints of ginger.

Ingredients:

• 245 g water
• 82 g yellow rock sugar
• 9 g ginger, sliced

B) Sponge

I took to Sunday Baking's No Butter Victoria Sponge again. Out of fear of overmixing though, I had missed several small pockets of flour. These flaky white patches, albeit infrequent and likely undetectable after the brushing of syrup, glared back at me in the cross-section. Aside from an amateurish appearance, failure to distribute the baking powder evenly had resulted in uneven rise: the cake wasn't as tall as I had envisioned and large voids had emerged around the centre.

C) Black Sesame Cream

After filling the handful of successful of white chocolate bonbon shells, Sunday Baking's Black Sesame Ganache filling was adapted for use in the cake.

The modified quantities for the Black Sesame Ganache are as follows:

• 215 g white chocolate couverture
• 90 g heavy cream
• 45 g black sesame paste

The Black Sesame Cream combined 250 g of heavy cream with the (unfortunately unmeasured) leftover ganache.

• Leftover ganache
• 250 g heavy cream

Given that the quantity had resulted in an abundance of cream, it is advised to reduce the heavy cream by 40-50%. It is further noted that the potency of black sesame decreased drastically due to the high proportion of cream.

D) Glutinous Rice Flour Casing

The trickiest component of the cake was, undoubtedly, the glutinous rice flour casing. Reviewing Sunday Baking's Mochi Brownie recipe and recaps of my own trials, I concluded that a mochi insert would not suffice as a cake casing. Astounding as it may be, there are few examples of mochi-covered cake recipes. Joconde's baking's Strawberry Mochi Cake was the closest recipe to the desired output.

Ingredients:

• 120 g glutinous rice flour
• 30 g  ̶c̶o̶r̶n̶s̶t̶a̶r̶c̶h̶ tapioca starch
• 35 g granulated sugar
• 200 g milk
• 20 g butter

Compared to the soft, delicate qualities of a mochi insert, this variation utilized a small amount of starch for stability instead of relying solely on glutinous rice flour. I swapped in tapioca starch for cornstarch, having found fondness for the butter tteok (1162) consistency. Milk was used in place of water for improved flavour, while the gradual incorporation of butter via kneading enabled elasticity. Moreover, the addition of fat allowed the mochi layer to remain pliable even after being refrigerated.
Although I was hardly a fan of kneading the tacky mound with a rice paddle, the final product was deserving of my manual labour. 

The ingredient amounts correspond to a 6 in two-layer cake, but made enough for two jar cakes, sans mochi, as well.

Consistent with the AI-generated concept, I opted to toast a handful of black and white sesame seeds for garnish. Toasting at 350 F for 2 minutes was inadequate in unleashing its signature nutty aromas, however toasting for an addition two minutes led to near burning. As such, it is recommended to toast at 350 F for 3 minutes while maintaining a watchful eye.

While I enjoyed the cake and its delightfully chewy mochi layer, its profile did not evoke the palette of black sesame glutinous rice balls. The filling was lighter than desired, while the ginger syrup extremely muted. Reference to a Black Sesame Mochi Cake would be more appropriate.

2) Black Sesame Bonbons

When stunned by life, straightforward and approachable recipes appease the spirit. Sunday Baking's Black Sesame Bonbons filled precisely that void.

The recipe relied solely on white chocolate couverture - a departure from my earlier concoctions. Now equipped with Blancor, I was eager to try my hand at the unfamiliar: Tempering white chocolate.

There is plenty of debate over whether white chocolate deserves to be termed "chocolate", for the product comprises of hefty amount of cocoa butter with no cocoa content whatsoever. However, this space does not exist to question its status. Rather, it is to document the procedure undertaken for successful (?) tempering.​

Although semi-sweet and dark chocolate could be tempered simply by raising the temperature to around 30 C, white chocolate is comparatively finnicky. As depicted in Sunday's video, the couverture is to be heated to around 40-42 C, then cooled to 27 C, then finally warmed to 30 C. Adhering to the instructions on my bag of Blancor, my temperature ranges were:

1. Raising to 45-50 C
2. Cooling to 26-27 C
3. Warming to 30 C

​
The suitable viscosity wasn't attained until the chocolate cooled to about 27-28 C though. At 30 C, the chocolate persisted incredibly fluid. Once it cooled beyond the 26 C mark though, shaping was no longer possible.

When tempering chocolate, it is easier to work with large quantities as it is more forgiving. Small amounts see rapid fluctuations in temperature, thus making it extremely challenging to handle. Reusing chocolate for future projects is acceptable, but be cautious about potential cross-contamination ruining the entire batch.

​With this trial, I don't believe I achieved the glossy exterior and satisfying snap signifying successful tempering. That said, the bonbons easily detached from the moulds, featured minimal air bubbles, and were delightful to munch upon. I must also commend myself for finally achieving cleaner finishes on the undersides using a metal dough cutter; plastic bench scrapers simply did not offer a sharp enough edge. Sunday's original ratios for the black sesame ganache harnessed the coveted robustness missing in my Tangyuan Cake.

​Any excess tempered white chocolate was formed into solid chocolates reflecting the faces of beloved Monsters Inc. characters.

​I accompanied a coworker towards Sea Shanty Fish & Chips over lunch. The request for a Full Size order of signature Fish & Chips came as a surprise to me, for the pub offering deviated drastically from the components typically found in the colleague's packed lunch. But of course, the average person does not seek out what can be constructed at home when dining out.

​Visually quite impressive, the haddock fillet had been lightly battered, exhibiting a golden glow and obvious, airy crunch.

​While heading towards Walmart afterwards, an uncanny encounter was made: I crossed paths with one of my first year elective classmates! About 13-14 years have passed since that time, yet we recognized each other without hesitation. Astounding was the coincidental timing of it all, but even more so was how both of us retained the contact details of the other in our phones. Unexpectedly crossing paths after all these years reminded me fondly of the early years of adulthood, as well as the abundance of growth that had taken place in that duration. She relayed to me an imminent wedding and her move to the west side of the GTA. Naturally, we resolved to catch up one day.

​Back in the office, a partially eaten box of donuts was offered to the kitchen. Adjacent to a trio of somewhat melty Chocolate Dips was the newly launched Ryan Reynolds Maple Butter Glazed Donut. Another member of staff hovered nearby, curious about the creation. We opted to split the donut in half for sampling - a wise choice, given its abhorrent sweetness. A Blackberry Yuzu Lemonade Quencher - with no presence of yuzu whatsoever, mind you - was inadequate in combatting the cloying qualities.

Fatigue crept up over the course of the day, prompting a trip to Costco instead of heading home for exercise. The decision was deemed appropriate, for it enabled relief from pre-long weekend crowds.

The frequency of Costco visit has surged in recent periods. Despite visiting two locations within the month, I was still unable to locate sultanas and gloves. Dried cranberries were obtained in place of raisins, despite their reduced versatility. While not on the grocery list, discounted frozen dumplings and limited edition Harry Potter Haribo gummies were too interesting to resist.

​During this trip, a Polish Hot Dog + Water Combo and side of Fries were obtained. Hunger hadn't yet become prominent, but it was drawing near 6 PM.

​After depleting half of the spread, I began to head back.

Individually packaged Eggo Graham Crackers were unveiled upon my return. The adorable, bite-sized pieces exceeded expectations, providing a delightful crunch and distinctly graham-like profile without any of the unwanted cragginess.

The Harry Potter Haribo gummies, on the other hand, were despicable. Not only was the bag frail and capable of being torn beyond its zippered closure, but its contents severely threatened jaw strength. Thankfully, the office enjoyed the $9.99 bag immensely.​

Being bound to a seated position within a room of over twenty people for an entire day is as dreadful as it sounds. After my first experience last year, I regarded subsequent instances with a grand deal of revulsion. While the conversations assist in reaching a comprehensive solution, the occurrences are simply appallingly long.

​With the limited lunchtime break, I hurriedly sprinted to the mall, then returned in less than ten minutes in fear of being rained on without a jacket or umbrella.

About twenty minutes remained until commencement of the afternoon session - just enough to stroll through the AGM's latest exhibit.

​The Shaheer Zazai and Whyishnave Suthagar and exhibit was striking display embodying mixed mediums, light, and a dose of sustainability. Combining warm-toned tiles in a semi-illuminated environment allowed for extensive appreciation of the tapestries adopting a cohesive palette.

Housed in back room was an interactive sequence that illuminated to reveal handwritten letters upon motion detection. This choice of implementation beckoned a sense of mystery, akin to roaming forbidden cave grounds and discovering unfamiliar engravings. Juxtaposing this mystifying allure were the heartfelt contents of these letters: recollections of immigrant families escaping war to establish lives in a new place.
​
Exploring the room in solitude had the power to command swelling in the chest synonymous with an overload of emotions. Such reactions had likely been anticipated, for the space also offered an illuminated area for writing letters of your own. Two squat tables with spotlights had been made available for those to share their sentiments, after removing shoes.

Of all the AGM exhibits visited to date, this may have constituted my favourite: Embracing a powerful minimalism, the artistic sequence was visually inspiring and wholly auspicious in delivering its message.

​A crippling headache plagued me for the next two days. Exhaustion continued to prevail, alongside exasperation at the idiocy of those in my immediate team. With each passing day in the corporation, I've come to discover the various strengths of those constituting my workplace encounters. Merely unfortunate it is that those who are expected to work closely showcase the most dire of critical thinking capacities.

I needed no timesheet police, thus frowned at a coworker's response to attending a free learning session during "work hours". It was a given for sessions to take place during business hours, for these events are intended to further the knowledge base of professionals working in the industry.
There wasn't a shred of hesitation of my part to attend the in-person session. My immediate supervisor ought be grateful that I wasn't even planning on seeking out mileage reimbursement!

​Frankly, the act of micromanaging is illogical when applied to those capable of multi-tasking. Information intake and production output can take place in parallel, assuming the employee is competent enough. 

Having found myself in the dreary town of Milton, I debated a quick detour to a local coffee shop. Finding none in the vicinity, I resorted to locating the nearest 7-Eleven on the way back. Opting for local highways instead of the 401 shed awareness of the bountiful stretches of unoccupied greenfield parcels. Why couldn't intensification shift towards Milton instead of stifling at-capacity communities in neighbouring suburbia?

Having confirmed a 7-Eleven location carrying the Japanese Style Egg Salad Sandwich, I pulled into the gas bar and made a beeline for the door. Surely enough, the sandwiches were neatly arranged within the refrigerated display.

​Despite the numerous promotional posters within the store, the product was devoid of any special packaging. At a glance, the five-dollar specimen was nothing more than an overpriced convenience store quick bite.

The contents of the box were revealed after returning  ̶h̶o̶m̶e̶ to civilization. The bread was soft, but it was debatable whether it featured the same plushness as Japanese shokupan. Meanwhile, the egg salad filling was horribly dry and lacked texture. Suffice to say, $5.65 is better invested elsewhere. Even my low-effort variations of egg salad are superior.

As Good Friday neared, more unwanted emails filled my inbox. In conjunction with a throbbing headache, neck tension that never seemed to ease, I began to experience sinus pain and a narrowing sensation in the throat. The ongoing status of physical ailment will supposedly justify sick days, which ought to have a separate category for being sick of stupidity.

Almost one year later, I'm extremely proud to declare that my presence is observed and, above all, my abilities recognized. The office had welcomed me at long last, noticing periods of my absence and excitedly gravitating towards me when present. While I despise the constant need to participate in meetings, those that actually require my engagement does not constitute time lost.

This week has given rise to yet another whirlwind of emotions. It has been extremely hectic, in which I constantly found myself in conversations that I neither expected, or did not expect to go beyond the specified duration. I continue to despise the work and its seemingly endless nature, but am starting to feel mournful: The relationships I've strived so hard to build are finally bearing fruit.

​Appearances in the office were brief. At Walmart, I spotted a low-quality K-pop Demon Hunters tiger plush being retailed at an atrocious $54.95. This was an outrage considering that my recently acquired CoCo plush cost well under half the price and featured superior and significantly softer material. 

​In spite of floral installations in the Grand Rotunda signifying the arrival of spring, Mother Nature was compelled to disagree with an influx of flurries and brisk, single-digit temperatures throughout the week.

​Appeasing some of my anxieties was an LCBO stopover - the first of this year's, might I add!

​The opportunity allowed for a well-deserved restock of sake, along with craft beer. Proof of age was, shockingly, not requested during this visit, which led me to contemplate whether ongoing work stress had resulted in a telling, withered appearance.

​Availability of imported seasonal produce is on the rise. Recently, grocery stores have seen a surge in Fuji apples and mangoes. The latter served as a splendid complement to Nani's Gelato's Mango Lassi formula.

​I slaved away for the rest of the work, actively questioning when my stress-induced weight gain would dissipate. Office sightings of fruit cake, brownies, and sour candy weren't beneficial to my case, though I was mindful to increase exercise accordingly.

1) Matcha Layer Brownie

It was on Tuesday morning amidst rushing to prepare my lunch for another in-office day that my mind wandered in the direction of matcha brownies. The vision was oddly specific: Brownies with a layer of Matcha "Brownie" on top. When I had arrived in office and saw the Mini Egg Brownies constructed by another member of the office, I couldn't help but admit to a sense of déja vu.
"I was contemplating matcha brownies, actually." I began.
"Yes!" The creator of the Mini Eggs Brownies immediately stood up to voice support.
"See you Monday." piped another colleague.

The exchange was amusing and lovely all the same.

When the weekend rolled around, I took to The Brownies To End All Brownies, adapting it to align with my vision.

Ingredients:

A) Original Brownie Batter

• 128 g unsalted butter
• 135 g 52% chocolate couverture  
• 1 tsp instant espresso powder
• 120 g granulated sugar
• 95 g dark brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• pinch of salt
• 30 g AP flour
• 30 g cornstarch
• 60 g cocoa powder
• 22 g olive oil

Directions

1. Line a 8 in x 8 in square baking pan with parchment paper. Preheat oven to 350 F.
2. Place diced unsalted butter and chocolate couverture in a large, heat-proof bowl. Gently melt in bursts in a microwave until just fluid. Do not subject the chocolate to prolonged periods of high heat.
3. Dissolve instant espresso powder in the chocolate-butter mixture. Add in vanilla. Mix well and set aside. Let cool to at least room temperature before using.
4. Combine eggs, sugars, and pinch of salt in a medium bowl or Pyrex pitcher. Thoroughly aerate using a whisk until thickened and pale in colour. The mixture should be able to form loose ribbons in the bowl, then vanish within seconds. A hand mixer is not necessary; this consistency should be able to be achieved by manually whisking with a wire whisk.
5. Ensure chocolate-butter mixture has cooled to at last room temperature. Continue to let cool if still warm.
6. Gradually incorporate aerated egg mixture into chocolate-butter mixture. Combine well.
7. Add in flour, cornstarch, and cocoa powder. Whisk to combine, ensuring no streaks of flour remain.
8. Drizzle in olive oil and fold until homogenous.
9. Set aside while preparing the Matcha Brownie Batter. Alternatively, transfer to the lined square pan and bake at 350 F for 35-40 mins for non-matcha brownies. The surface should be set with signs of crack propagation, while the centre slightly moist but not runny.
10. Let cool completely before slicing.

B) Matcha Brownie Batter (halved from A)

Ingredients:

• 64 g g unsalted butter
• 68 g white chocolate couverture  
• 60 g granulated sugar
• 48 g dark brown sugar
• 1 large egg, at room temperature
• 0.5 tsp vanilla extract
• pinch of salt
• 25 g AP flour
• 25 g cornstarch
• 10 g matcha
• 11 g olive oil * reduce!

Note that the total quantity and ratio of dry ingredients remains consistent across both batters:

• Original Brownie Batter: 30 + 30 + 60 = 120 g
• Matcha Brownie Batter (halved): 25 + 25 + 10 = 60 g

Similar to the last attempt, oil leakage was witnessed again. In consideration of this, the amount of olive oil can likely be reduced - or even eliminated! - in the next batch.

​I adored the glossy, shattering surface. It was also interesting that the matcha batter, despite constituting just one third of the overall slab, accounted for roughly 50% of each square. Flavours were intensely chocolatey within the first few hours of being removed from oven. With time (12-24h), the delightfully grassy properties of matcha came to light. There was an aura of sophistication accompanying the crispy, chewy first bite, soft and delicate interior, and decadent chocolate finish.

2) Caramel Honeycomb Cake

It's a mystery why this delectable treat hasn't been constructed since last year. Regardless of however many misinterpretations or mishaps may have taken place, Papa Fung's recipe reigns resilient! The glorious honeycomb structure never fails to emerge!

For reasons beyond me, the latest attempt saw a strange bulge form on one side of the cake. The mutated round was decidedly humourous to gaze upon. Notwithstanding the deformation, the cake's circumference persisted a lovely, coppery hue with a neat structure of air voids hinting at the honeycomb structure encased within.

The original ingredient list reads as follows:

• 200 g granulated sugar
• 220 ml water
• 160 g cake flour
• 3 g baking powder
• 5 g baking soda
• 120 g sweetened condensed milk
• 60 g unsalted butter
• 5 eggs
• 1 tsp vanilla extract

Adapted for the remaining 3 eggs in my refrigerator, each ingredient was subject to a reduction factor of 0.6 (3/5):

• 120 g granulated sugar
• 132 ml water *should be hot!!
• 96 g cake flour
• 1.8 g baking powder
• 3 g baking soda
• 72 g sweetened condensed milk
• 36 g unsalted butter, melted and room temp
• 3 eggs
• 1/2 tsp vanilla extract

Notes
1) Do not touch the dry caramel! I did not adhere to these instructions and clumping was quick to occur. Moreover, I also did not add hot water to the syrup as I ought to have; room temp water caused the caramel to solidify rapidly.
Consequently, I allowed the syrup to simmer for a few minutes longer than necessary over low-to-medium heat to allow the clumps to gradually dissolve and be reincorporated into the syrup. Be wary of this, as evaporation can cause the overall loss of liquid required for the recipe.
​
2) The original recipe by Papa Fung uses 5 eggs and appears to be baked in a shallow pan measuring approximately 8 inches in diameter. From last year's second trial, the recipe should yield about 350 ml of caramel syrup. This trial yielded 181 ml of caramel syrup.

• 0.6*350 = 210
• 210 - 181 = 29 ml

Thus, allowing the sugar syrup to simmer for longer than required resulted in a loss of 29 ml of liquid (or 8%).

​The most striking deviation from the past two attempts was the visual discrepancy between the upper and lower halves. The top half featured a lighter hue, with a distinctly cakey consistency and mildly alkaline profile. It was tender and supple though, akin to the springy sponge cousin known as Ma Lai Goh. The lower half persisted with a beautiful honeycomb structure, as depicted in my previous two trials and Papa Fung's original recipe.

​The complexity of caramel syrup was a tad more muted than I recalled, but nevertheless fragrant, indulgent, and gratifying.

With time, members of the office have come to accept me as I am. My presence is acknowledged and my work quality is recognized; conversations flow with ease. I appreciate the difference in attitude tremendously, for there were tragic reservations eleven months ago.

My lunch walks are brief, and often short-lived due to presence of back-to-back meetings.

​Leading up to St. Patty's day, Uncle Tetsu released a vibrant green Pandan Coconut Cheese Tart and Cheesecake duo. The former was exceptionally interesting, evoking the creaminess of their original Cheese Tart with the exotic essence of pandan and delightful aromas of toasted coconut. Decidedly unique, the pairing was definitely worthy of a try!

I also obtained a Matcha Cheese Tart, which continued to boast a gooey interior and crunchy, gratifying shell into the evening hours.

​I returned to the office the next day. March Break had enabled smooth, school bus-free commutes, much to my pleasure. The Rec Room had also adjusted their hours to account for increased visitor volumes.

Inspired by Seo In Guk, who I've truly been smitten with since watching Boyfriend on Demand, I attempted a Whiskey on the Rocks.

The first sip was ever so potent, immediately instilling a burning sensation followed by warmth in the chest. These effects subsided as the liquor was diluted with ice, rendering it surprisingly palatable. The formula was best enjoyed across small, dainty sips, for consuming quickly could lead to heartburn and discomfort.

I expressed my "fear" of adding more artists to my radar, for time is finite and the amount of content to cover is impossibly vast. The coworker that had first led me to investigate his discography responded to my declaration with surprise. Liking different artists "adds to diversity of life". Her quote stuck with me: she was right!

For my third consecutive in-office day, I attempted an outdoor stroll instead. It was atypically frigid for March, with gusts so brutal that my skin became numb and dry within the first twenty minutes of walking.

Around the City Centre area, I discovered:

• A new opening by the name of Ji Gong Fu, which advertised Chinese-style rice bowls in stone pots as opposed to Monga's giant fried chicken cutlets
• The rising cost of plushies, juxtaposed by the downward trend in material quality
• Availability of The Decadent's Chocolate Chip Cookie mix - Will I finally be able to create it??
• CoCo's M City location being the most annoying outpost with a 1 PM opening time, infinitely inexperienced (and often lazy) staff, and lack of familiarity with the VIP system

​The visit marked my introduction to the newly launched CoCo plushie. Initially, I hadn't been too intrigued by the release, but interacting with it firsthand confirmed a satisfying tactile experience - complete with addictingly furry rim.

Snowfall began to descend as I retuned to the office, eventually resulting in flurries that would continue well into the afternoon.

Interactions with the incompetent piece of feculence were limited this week, much to my relief. Meetings and emails had also seen a (presumably temporary) reduction. These circumstances allowed for reflection, as well as appreciation for the "small wins" amidst the grueling, day-to-day routine.
Unexpected were conversations wherein information was sought from me. As the delusional dung had profoundly deduced of me, I "don't know everything", but I'm willing to find out for the sake of achieving solutions in a timely manner. Being able to provide assistance reminded me of the joys of being a public servant. Many may argue that there are few beyond job stability, however being able to contribute within my means brings about a grand sense of personal accomplishment.

Establishing connections with colleagues is another element that assuages my soul. From the crafting of Creme Egg Lattes (which I did not drink on the account of cloyingness) to excited exchanges about Jeju and language learning, these brief moments contributed positivity to a working environment that would otherwise be intolerable.

​By the end of the week, I had further received news in my favour. Choosing conflict can be a scary thing, but standing up for oneself is never wrongful. When the decision to counter higher authority had been made one month ago, I had been fueled by animosity, yet supported by information and words of encouragement. At that time, it was concluded that the result of the silent combat didn't matter - my moral compass knew best. Alas, being informed that "claims were substantiated" undoubtedly summoned a smirk. Those that have accompanied me on the journey, albeit virtually, announced outstanding joys. A gleeful grin crept up on my face knowing that they were happy for me.

​​It wasn't always a losing battle, after all.

​Convinced by my never-ending yearning for soft textures, I succumbed to the allure of the CoCo plush. Since the excursion was unplanned, I hadn't familiarized myself with the terms and conditions beforehand. Having incorrectly interpreted the promotion to require purchase of a drink for eligibility to purchase the limited edition plushie, a Lychee Probiotic Drink was pre-ordered via the CoCo app before heading over. Upon arrival though, it was learned that the store had sold out of the coveted merchandise.
​Without realizing, a fist was dramatically slammed into the counter, likely frightening the young staff members. The trio assisted me with wide smiles, however, one verifying stock in the back while another clarifying options for me. Ultimately, five additional units were discovered and the consensus was to purchase a plush and redeem the complimentary drink at a later date.

​I truly couldn't be more impressed with their quick thinking and professionalism. Despite having entered in a shocked state, I departed in high spirits and an amenable solution attained.

​Of course, it was only after the heat of the moment that I learned of the in-app purchase possibility, and at 50 cents less to boot!

Guinness Cake

A bit late to the St. Patty's game, NYT Cooking's March Bake of Guinness Cake was constructed at my next work-from-home opportunity.

a) Cake
​
The cake involved more dishes than desired, spanning a medium saucepot, two bowls, two whisks, and a spatula. The quantity of tools did not necessarily equate to improved depth, however. It emerged a homogenous, dark slab that was moist on the first day and dense after several hours of refrigeration.

Ingredients:

• 240 g / 1 cup Guinness (original, not Nitro Cold Brew or 0)
• 140 g unsalted butter
• 75 g / 0.75 cups cocoa powder
• 250 g granulated sugar *reduced from 2 cups/380 g
• 220-225 g plain yogurt *subbed for 0.75 cups sour cream
• 2 large eggs
• 1 tablespoon vanilla extract
• pinch of salt
• 240 g / 2 cups AP flour
• 30 g / 2.5 teaspoons baking soda

Yield: One 8 in cake with 2.5 in height (or one 9 in with 1.75 in height, based on the recipe video)

​Note that the amount of sugar was drastically reduced from the original recipe (34% reduction) and sour cream was swapped out for 0% plain yogurt. I had also decided to consume the Guinness the evening prior, reserving just 1 cup for the recipe to be undertaken the following morning. Loss of carbonation did not impact the result, as cocoa powder would react with baking soda to complete the chemical leavening process.

b) Cream Cheese Frosting

​Characteristic of non-Sunday Baking recipes, the Guinness Cake utilized a ridiculously simple frosting and utter absence of sophisticated garnish. I had fretted over its preparation during my constrained lunch hour, but quickly learned that compilation spanned no more than ten minutes. It was incredibly easy!​

The staggering amount of icing sugar had me wondering whether the frosting would reveal excessive sweetness. Thankfully, it was just the right dosage! The astoundingly - unexpectedly? - bitter cake base further neutralized the palate. The concoction was indeed reminiscent of Guinness in its dark, stout profile and pliable, froth-like frosting.
As expected of a butter-based formula though, refrigeration led to the inevitable progression of sturdiness. With each passing day, the cake grew denser and, consequently, less desirable. The frosting, interestingly enough, became sweeter, yet persisted in its original soft-but-cohesive consistency.

2) Butter Tteok

Sunday Baking's Butter Tteok recipe was a straightforward one. It immediately prompted me to try the supposedly "viral" creation, despite having reservations about food fads. I took to her "Chewy Texture" edition, for meticulously measuring out 30 g of egg was not a step I wished to undertake.

​I altered the process slightly: firstly opting to melt only the butter and combining it with cold milk rather than warming butter and milk together and secondly omitting straining for convenience sake. With thorough mixing, I didn't believe the starch-based formula to require the extra step. Of course, the batter consistency will dictate whether this process is necessary. Pandan Honeycomb Cake was excused, but Caramel Honeycomb Cake and Leen Go were not.

The tops puffed splendidly like pineapple bun cookie tops. Unfortunately, the rounds refused to detach from their moulds. To account for Sunday's instructions of baking for a additional 5 minutes after inverting the tteok, I shifted the tray down to the lowest rack to thoroughly cook the undersides. In the end, I was met with a catastrophe of firmly lodged tteok bites.

Attempting to remove them while warm led to deformation of my plastic knife. I attempted again after the pan had cooled to room temperature, eventually succeeding in prying (majority of) each piece after a grand total of 20 minutes. Another hour was used to soak and scrub the pan of its remnants. The outcome summoned flashbacks of my two-bite brownie trials, but, at the very least, the pieces were intact, albeit devoid of an underside.

Heed my warning: Grease the pan!!! Liberally!!

Similar to Butter Mochi, the exterior was crisp at first, but gradually grew softer as time passed. With a distinctly lower amount of liquid than the Hawaiian snack though, osmosis did not cause the surface to become uncontrollably damp.

Baking in a mini muffin pan had increased surface area, allowing for more edge and less chew. Each tteok was indeed slightly cake-like, as Sunday had noted, but not cakey by any means. The presence of butter was also undeniable - a surprising observation for the relatively minimal amount of butter used!

​Overall, the household expressed greater preference for Butter Tteok than Butter Mochi. I, too, concurred with the findings, for a gargantuan slab of butter mochi is impossible to deplete in one sitting. Individual pieces were both easy to eat and easy to reheat. The addition of vanilla extract and vanilla bean paste furthered its complexity as well. I didn't miss the coconut milk whatsoever!

​The first weekend of March Break coincided with a handful of local events. One was the Grand Opening weekend of Cong Caphe's Mississauga foray. Having likely seen success from their pop-up in The Food District, the business took to one of the at-grade retail spots just north of Hurontario and Eglinton. Situated at the base of a high-rise residential complex, I wasn't surprised to arrive to find an absence of on-site parking within the proximity.

​Of course, the impact of inadequate parking had been intensified with both Cong Caphe and Ramen Isshin's grand opening promotions taking place over the exact same timespan. Against my better judgement, I pulled up to the front doors of the establishments a few minutes after noon. By this point, the queues were extravagant and vehicles were stationed along the perimeter of the condo buildings.

​Navigating towards the concrete walkways was quite challenging, for strict completion of base asphalt rendered a height difference between the road grade and gutter. Melted snow pooled here, turning to ice as temperatures stooped into the grim, evening hours.

Ramen Isshin's opening promotions included $1 ramen for the first 50 customers, followed by 50% off for the remainder of the day. Needless to say, we did not succeed in making the first batch of entrants. Evaluating the length of the line though, we likely weren't going to make the first 100 either. Cong Caphe's neighbouring lineup was equally tragic. Instead of being perched outside for an undetermined period of time, I decided to return to the comfort of the car and head elsewhere. $10 off ramen simply wasn't worth it.

While meandering back to the 403 on ramp, I recalled it was the 14th of March - otherwise known as "Pi Day". A quick web search identified the pizza spots taking part in the national food holiday. Blondie's at Robert Speck offered a paltry discount of $3.14 with a minimum purchase of twenty-five dollars. Meanwhile, Pizza Nova was offering $3.14 slices and Pi Co. $3.14 Margherita Pi.
The latter was the most intriguing deal by far, so I swooped into the covered garage across from Walmart and made my way towards the food court.

Another line awaited us. Despite its length, traffic appeared to move quickly. I decided to join the line, stepping away every once in a while for sanity's sake.

Queuing indoors enabled a temperate environment, as well as one equipped with indoor plumbing facilities, however unclean they may emerge.

Being poised stationary made me antsy, thus frequent trips were made towards other sections in the mall in the meantime. From To Go Coffee, a Flow Pod Lemon Tea was obtained. While my heart yearned from the Orange Lemon Tea, its base of green tea directed me towards an alternative. The Flow Pod Lemon Tea was the only tea concoction in which black tea could be substituted.

​Mr. Surprise Toys had also opened its doors in advance of its Grand Opening weekend.

​The Pi Co. lineup was far longer than expected. Approximately forty minutes would pass before we neared the counter.

​In order to facilitate orders, the establishment was limiting all sales to the Margherita Pi between 12:00 - 3:14 PM. Customizable pies, salads, and wings would resume sale following the Pi Day promotion period.

Sixty minutes later, we finally departed the stall with two boxes of Margherita Pi in hand. Although basic in appearance, the small round delivered an impressive gustatory experience. The dough was thin, yet crunchy on the edges and chewy and gratifying towards the centre. San Marzano tomato sauce boasted a beautifully tart profile that was accented with soft, stringy puddles of Fior di latte and a light dusting of Parmesan for savouriness. The rounds were finished with basil leaves, a drizzle of olive oil, and 90 seconds in a scorching, 645 F pizza oven. The rotating apparatus within encouraged uniform cooking and delightfully puffed edges.

We enthusiastically sank our teeth into the specimens around 2 PM. The late lunch had caused a surge in appetite, but we were ultimately unable to deplete both of the pizzas. Remnants were consolidated into one box for ease of transport; leftovers were easily revived in a toaster oven for later consumption.
Suffice to say, the Pi Day promotion had successfully introduced us to Pi Co.'s array of commodities, paving the path for future purchases.

1) Matcha Almond Cookies

Before venturing out of the house, I had began to dabble in a batch of cookies. SK's unfussy sugar cookie recipe served as the foundation for cut-and-bake cookies using matcha from Jeju and blanched almond slices.

SK had specified 390 g of AP flour, though I had opted to exhaust my stash of Jeju matcha by replacing 40 g with the entirety of my O-Sulloc canister. While the matcha had performed horribly when brewed for a latte, it radiated a surprisingly grassy profile when used in baking. In fact, the cookies were concluded to be bitter due to its intensity.

I went positively berserk when the first batch burned. O-Sulloc's Premium Matcha would not be acquired a second time.
The second and third batches were watched with the vigilance of a hawk, as to prevent history from repeating itself.

In the end, the household concluded greater preference for the darker version - They were comprehensively crunchy without unwanted astringency. On the other hand, the lightly browned pieces were distinctively bitter, leaving a sharp aftertaste following consumption.

The trial confirmed the following:

• Using a stand mixer can give decent results, but all ingredients must be relatively uniform in temperature.
• A spatula spoon is superior to a standard spatula for scraping stubborn bits from the inside of a Stainless steel bowl.
• When replacing AP flour with matcha, do not replace more than 10 g for every 114 g of butter.
• 40 g of blanched almond slices was the appropriate amount of mix-ins for a roll-out cookie. Any more would hinder the formation of a cookie dough slab.

2) Fig Roll-Ups

Inspired by Fruit Roll-Ups and made possible by the Dehydrating function on my oven, excess Fig Jam was transformed into a delectably chewy snack.

The remaining amount of Fig Jam was spread into a thin layer using an offset spatula. The slab would then be dehydrated at 170 F for about 1 hour, baked at 350 F for about 15 minutes, then dehydrated again for 30-50 minutes. Frankly, the precise duration of dehydration is unknown to me, for I was simultaneously preparing the cookie dough as the tray resided within the oven.
Notwithstanding this approach, it is important that the mixture was dehydrated rather than baked, as crunchy edges would shatter instead of allowing for neat, tight rolls.

​While my resulting slab was a tad tacky still, rolls could be formed without issue.

​The presence of gelatin helped to maintain pliability while encouraging cohesion. Lemon juice and a small amount of slab cane sugar contributed to complexity, for figs are one-dimensionally sweet on their own.

Assuming one of the scarce stretches of respite in my daily work life are lunchtime walks. Often are these strolls executed in solitude, however I enjoy the moments when fellow ranters wish to take part. Even excursions as short-lived as a Tim Hortons run has the ability to bring about a sense of connection - confirmation that I am, in fact, not out of the ordinary for merely desiring work-life balance.

I returned home that evening to munch upon a Traditional Hot Cross Bun from COBS Bread, an Easter staple.
​
The subsequent afternoon was brimming with meetings; my attempt to weave both pie-making and a Nene Chicken order into the mix resulted in a woeful amount of stress. The emotional rollercoaster was a foreign feeling, an element that wouldn't have been experienced in my former job due to fair workload distribution and a priority for worker sanity. Alas, the current load of meetings and duties customarily refrain one from exercising their hard-earned lunch break.

​Despite the ongoing UberEATS BOGO offer, the Nene Chicken transaction totalled a whopping $93.53! After tip, the grand total came to a preposterous $109.17. The order comprised of 16 pieces each of Bone-In Soy Garlic Chicken and Boneless Swicy Chicken, plus $2.75 of Pickled Radish. Three generously-filled containers constituted the side; the mu was indeed superior to MyMy Chicken.

​Both varieties of chicken were fleshy and well-seasoned, but regrettably spicy. The heat propagated from the centre of the mouth towards the throat and temples. Although we enjoyed the chicken fresh, leftovers grew progressively spicier, eventually leading to discomfort in the throat and body.
I began to perspire and shake later that evening. The combined effects of spice and grease had conflicted with my body's needs. Propelled into a low fever and headache, I decided to call in sick. Informed was this decision, for the one-day breather provided the overdue physical and mental relief I desperately needed.

Prior to deterioration was the preparation of a peanut-soy-black sesame tangyuan (from Laurel, instead of our go-to brand of LKF) and the creation of Fig Jam.​

Ingredients:

• 320 g dried figs

Rehydrate 3h → 406 g (stems removed)

• 63 g / 1/3 cup lemon juice
• 55 g slab sugar
• water (lots)
• 11 g gelatin

Commencing with a dry weight of 320 g, the bulbs swelled to 406 g after soaking for 3h. Rehydration also enabled the stems to be easily removed.
The soaking liquid, turned slightly murky, was discarded. I then proceeded with my standard jam-making procedure, adding lemon juice and preparing 1.5 tbsp of gelatin on the side, but eliminating granulated sugar in fear of rendering the jam too sweet.

Unlike berries though, I had forgotten that figs absorbed liquid rather than exuding it. To prevent burning and encourage softening, water was continuously added to the saucepot, eventually demanding the inclusion of sugar. After blitzing with an immersion blender, I hastily added a 55 g of yellow cane slab sugar. The total amount of gelatin remained unchanged at 11 g though, which ultimately proved sufficient.
​
The project yielded an exorbitant amount of Fig Jam - or Jelly with bits of pulp, really.

Crafted around the same time were a tart crust (using 1 egg yolk) and Granola (using 1 egg white).

3) Fig Jelly and Caramel Tart

One can only consume so much jam in the form of fruit purée-filled sparkling Americano, thus an alternative usage was contemplated. There truly wasn't much reason for attempting a tart aside from a desire to consume the specific item.​

​A) Tart Shell

​There was little deviation from my standard practice: SK's ever-reliable, yolk-enriched recipe would be used.

​Ingredients:

• 190 g AP flour
• 60 g icing sugar
• pinch of salt
• 130 g unsalted butter
• 1 egg yolk

Yield: One 9 in tart crust

​I thoroughly enjoyed its snappiness, for it beckoned a fond reminder of our household's favourite Christmas cookie (1059). My issues would lie primarily with puffing at the centre, causing a somewhat hollowed, concave underside, and rolling the shell too thin, causing edge fold-over to be thick, rigid, and non-uniform. The concavity became less prominent the following day, though I continue to wonder about its origin as I was diligent about baking with a weight on top.

B) Filling

i) Chocolate 

• 44 g dark chocolate

​Inspired by Sunday Baking's Chocolate Salted Caramel Tart, a thin layer of tempered dark chocolate was brushed across the base of the tart. This incorporation contributed a faint crunch in addition to insurance for any cracked spots in the shell. Instead of merely swirling the chocolate over the base, I adhered to the recipe's use of a pastry brush, which helped to ensure a thin, uniform coating. After refrigerating for five minutes, the chocolate had set beautifully.

​ii) Caramel

Again derived from the Chocolate Salted Caramel Tart was a brown sugar-based caramel.

Ingredients:

• 100 g brown sugar
• 35 g unsalted butter
• 100 g warm heavy cream
• 9 g corn syrup
• pinch of salt

iii) Fig Jelly

The topmost layer was none other than Fig Jelly formed from an excess of Fig Jam.

Ingredients:

• 65 g water
• 20 g gelatin * could use less
• 300 g jam

​Erring on the side of caution, I used a notably high amount of gelatin to ensure that the jelly and caramel layers would not fuse together. The jelly had actually began to solidify at room temperature, but, oddly enough, the caramel never fully set. I couldn't be sure whether this was due to liquid seeping from the Fig Jelly layer or due to the unexpected temperature change of the different components. The caramel had become viscous after cooking, after all.

​Regardless, positive feedback was received from the office. The Fig Jelly & Caramel Tart was described as "light", innovative, and texturally charming with the subtle crunch of fig seeds and smooth jelly. I agreed on all accounts, easily depleting my own reserved slices within 48 hours.

The lunchtime stroll led to several discoveries within the City Centre area.

​First was an exhibit titled "Postcards from Ukraine" in the Civic Centre lobby. Next was the imminent opening of Mr. Surprise Toys on the upper level of Square One.

Braving the treacherously windy, below-seasonal temperatures, I marched in the direction of Sussex Centre for an afternoon pick-me-up. 201 Coffee was a café destination I had bookmarked since last winter. Drawing near the coordinates on Google Maps, it appeared that the business operated out of the same unit as Kung Fu Tea.

​I entered into establishment and scanned the premises: Aside from a deserted display case and cardboard boxes stacked along the perimeter, there were no other occupants of the space, much less a coffee counter. The barista greeted me, prompting me to inquire of the coffee spot's whereabouts. He pointed towards a small menu perched next to Kung Fu Tea's promotional selections. My eyes widened; it dawned on me that 201 Coffee was merely a side venture of the same team, rather than a separate entity in the same space (like Upper East Food Club).

Swiftly crafted was my Hot Osmanthus Latte with Oat Milk. The beverage was hardly hot even immediately after preparation. While I normally wouldn't have minded being excused from a scalded tongue, its distinct lack of heat did not assist in combatting the forcefully windy conditions of the external world on my walk back.

​While the base price of the latte was only $5.25, the one-dollar oat milk surcharge had set me back a startling seven dollars after tax. The presence of osmanthus was barely detectable throughout, unlike Don't Yell At Me, but I did detect an abundance of floral bulbs at the bottom of the cup. They contributed a tapioca-like chewiness as opposed to gentle, sophisticated aromas.

​News of my now-confirmed bias, Heesung, departing ENHYPEN came as a shock to all those engaged in the group's activities. Despite initially hopeful of the label retracting its decision, the unexpected announcement now appears to be binding.

I hurriedly obtained an album in response, selecting a $60 Indigo exclusive edition of Desire: Unleash in hopes of pulling the desired photocard. My efforts were rewarded with one Sunwoo and two Sunghoon, but not a Heesung in sight.

​I'm absolutely done with this place, and have been for almost one whole year.

Similar to the soul-sucking days of consulting, those in my surroundings have strived to show support during these times. Whether listening to my ceaseless rants, dissecting dilemmas that have somehow plagued me, and just interacting with me in a way that shows appreciation and acknowledgement, I am deeply grateful for it all. It's nice to know that humanity exists in this world, even if not within my immediate team.

​A small amount of anguish was released during a much overdue lunch walk with a coworker. The conversation comprised of future career plans, the unbelievable act of a team member failing to provide notice for a three-week long vacation and setting others as her out-of-office contact without discussion, and Roll Up The Rim insights.

I learned that Tim's Chai Oat Latte was far superior to their London Fog with Oat Milk. Their Double Chocolate Donut was much better than their Chocolate Glazed and much, much better than Chocolate Dip. It was also discovered that not all menu items were eligible to earn "rolls".

​With knee pain being persistent and progressively prominent, a physio appointment was booked for the next day. Driving to Markham after being placed on a three-week waitlist simply was not feasible. A clinic hidden within a pharmacy provided swift treatment coupled with convenience.

On my way back home, I couldn't resist attempting another Roll Up The Rim chance.

​Biscoff dipped in Chai Oat Latte proved a stellar pairing. Unfortunately, I lost all three rolls on this purchase.

​A Fruit Explosion was received in place of the supposedly discontinued Chocolate Hazelnut Muffin. The concoction was less desirable than in my childhood days, for recent iterations have omitted the slice of apple on the surface and increased the stabilizer content in the jam filling.

​With the exception of flights, setting my alarm for earlier than 7 AM hasn't happened for the past year. With an all-day training course scheduled to commence at 7:30 AM though, I found myself awaking groggy and irritable to pre-sunset hours.

I still arrived about ten minutes late, though the instructor was, thankfully, very friendly and lenient on latecomers.

​During the well-deserved one-hour lunch break, I hurriedly ate my pre-packed lunch and made my way over to Costco. Within forty-five minutes, I had somehow succeeded in completing the trip for paper towels and detergent.

​Once the session ended, a bubble tea proposal was extended towards my team member, who agreed readily. Gong Cha's Dixie outpost was discovered to be extremely compact, but brimming with collaboration merchandise.

My colleague requested a Peach Smoothie, while I my default Brown Sugar Oolong Milk Tea with 2J. A Snoopy straw topper behind the cashier caught my eye as well, and, before I knew it, a total of $5.59 ($4.95 + tax) was relinquished.

​After attempting a power nap (and promptly failing), my evening entailed braving an unexpected downpour to see ENHYPEN's Walk The Line movie.

Bringing earplugs was the correct decision. Having experienced the torment of loud, screeching, unashamed STAYs at the dominATE showing, I was prepared for another fiasco, but not prepared to lose my hearing.

Like artist like fans - ENGENEs were comparatively calmer and more rational and respectful overall. A group of girls did the fanchant for one song, but kept their voices low for the most part. (Of course, I could be mistaken as earplugs were firmly donned for the entire duration of the movie.) I caught phone flashlights and illuminated lightsticks twice, but a firm glare and audible complaint were sufficient in dimming these disturbances.

​Contrary to the Stray Kids' movie, Walk The Line focused heavily on the fans - in particular ENHYPEN's gratitude and love for ENGENE. This was a prominent deviation from dominATE, which involved a greater number of production elements and illustrated Stray Kids' growth and success as individual artists.

There were several moments where Ni-ki's voice had me close to dozing: the low tone and lack of intonation did not pair well with my already exhausted state. Sunghoon was confirmed to be very popular amongst the audience, which came as a surprise given his strictly average domestic popularity. If anything was surprising, it was Sunwoo's versatile voice - a juxtaposition with his giddy, delicate appearance.

The movie spanned two hours long, balancing concert performance footage with interview snippets weaved in between. There were fewer cameras overall, but I enjoyed the on-stage drone footage tremendously.
Heesung already looked great from afar, but the movie confirmed he looks even more marvelous close-up. His voice is a true gem as well - I instantly found myself being drawn to his parts of the songs the most. Jay was a witty, close second, but Heesung is most definitely confirmed as my bias now.

​Picking up new frames bestowed an opportunity to sample Nani's Gelato's Toasted Coconut Soft Serve before heading back.

​The formula was tasty, albeit nowhere as potent as desired. Moreover, the toasted coconut shreds were chewy instead of crisp.

I barely depleted half of the lofty soft serve before becoming full. Although I transferred the remainder to the freezer for later consumption, my stomach quickly alerted me that dairy was not to be consumed before proper meals. For the rest of the afternoon, I'd suffer excruciating stomach pain, eliminating any chance of recovering productivity or even resuming a regular exercise routine.

​The better part of the day was spent indulging in Netflix's new rom-com show, Boyfriend on Demand, starring Jisoo of BLACKPINK and renowned "Reply 1997" actor Seo In Guk.

Featuring surreal sets, breathtaking visuals, smooth camera transitions, and a hilarious, engaging plot, the 10-episode series was likely the best K-Drama I've seen in the past two decades. The pace was unexpectedly good, and the ending wasn't rushed or irrational. Best of all, it comprised of all the quintessential romcom elements without being excessive.

Jisoo's acting had previously been subject to criticism, though playing a character with vast similarities to her true personality seemed to be come easy. Seo In Guk, an actor that I had never liked much previously, truly turned the tables and impressed me in his role of Park Gyeongnam. His subtle facial changes conveyed tremendous emotion, allowing viewers to identify with the shy artist-turned-webtoon-producer. Watching promotional interviews allowed me to realize that age, experience, and maturity have allowed his quiet nature to be revealed; the 2012 days of Reply 1997 have passed us by.

​The story was relatable in that it accurately depicted the problems of modern society, be it in terms of relationships and dating or technological advancements, while simultaneously instilling a refreshing dose of laughter and thrill. Captivating up till the very last second, Boyfriend on Demand was wonderfully executed for the enjoyment of all, and will surely be a series that I recommend to others.

It's also worth noting that Park Gyeongnam's glasses in the series bear quite the similarities to my own new frames, coincidentally.

​We found clooodles then browsed the Eaton Centre for a while longer, patiently awaiting the arrival of a Lion Dance outside Simons. When neither drums nor lions were observed even thirty minutes past the specified start time, I made the decisive choice to head towards ROM before losing more time.

​Line 1 whisked us towards Museum station in fifteen minutes. Consequently, we stepped foot into the Wildlife Photographer of the Year exhibit by 3:10 PM.

​I was initially perplexed to see that the exhibit had been relocated to the fourth floor from the third. Navigating the corridors in high traffic was arguably easier, though the space did not allow for maximization of the photos on display. Furthermore, the dim environment and lightbox-backed descriptions accompanying each image rendered the text impossibly hard to read.

Albeit the grander display, I found the exhibit less enthralling than past years given the reduction in photo count and higher number of visiting bodies.

​The Crawford Lake exhibit was another POI of mine. While my browsing partner had warned me of its minor scale beforehand, my excitement had not waned.

Its location within the European Rotating Exhibitions space was peculiar and unfitting, for I had believed nature-related installations to best suit the second floor. Spanning no more than one room, the content was indeed found to be forgettable and remarkably commonplace. Stepping foot into the exhibit was less informative than undertaking a hike within the GTA.

We both expressed interest in the upcoming Shokkan exhibit, currently scheduled for opening on April 4, 2026 as per the Royal Ontario Museum's website.

Before departing, I conducted a swift tour about the first floor First Peoples Art & Culture exhibit.

​Our ROM stopover concluded sooner than expected, which paved the way for further exploration west of the downtown core. I led the way to photoism first. Then we retraced our steps towards U of T grounds.

The journey by foot led to a number of personal recollections, none of which were collectively shared. While my browsing partner reminisced about convocation days and boarding the inter-campus shuttle, I recalled sweltering cycling trips and perusal of eateries in the vicinity.

​In due time, we arrived at ChaTruMue. Considering that Thai cuisine has the potential to pose health risks, a dedicated Thai Tea establishment was deemed the safest method of enjoying Thai Tea together.

The Toronto flagship incorporated two ordering kiosks, separated seating areas, and wall-side merchandise display in a narrow space. Mirrors were used to give the illusion of spaciousness.

​The pair of kiosks by the entrance facilitated order placement, however any special requests would require involvement of the cashier. By default, the Original Thai Tea was served iced. Hot variations could be requested at the cashier and automatically rang in as a Regular cup priced at six dollars. The cashier recommended 100% sweetness, noting that 70% was the "absolute lowest" recommendation as the tea was described to be "strong". I adhered accordingly, further adding Brown Sugar Konjac for ninety-five cents more.

Within minutes, my order number was called out. The barista, a middle-aged Caucasian man, warned that the drink was "extremely hot". Neither my browsing partner nor I agreed. I didn't even scald my tongue! If anything, the tea appeared to be oversteeped, causing astringency to prevail. That said, the tea was splendidly smooth and not overly milky.

Dusk began to set around 6 PM. Once the Thai Tea had been depleted, a leisurely stroll through Kensington Market would follow.

​To fulfill my browsing partner's longtime desire to explore Chinatown Centre, we continued the saunter along Spadina. I led the way into Dragon City Centre, then Chinatown Centre. Both were impossibly quiet during the early evening hours.

​Chinatown Centre, in particular, was deserted. A handful of vendors were present, either offering haircutting services or retailing pajamas at 2010 prices.

Slowly but surely, we arrived at my supper suggestion at 7 PM.

Yukimi Donburi had replaced Midori Ramen's short-lived stint at Queen and Spadina. Its earliest Google reviews date back to three months ago, confirming the establishment to be a recent addition to the neighbourhood. 

​Alongside donburi, the double-sided menu also indicated availability of share-able small plates, udon, and curry. Orders were placed directly on the restaurant's online ordering platform via a QR code.

I hesitated not in pointing towards the Yukidon with Scallion & Onsen Egg, tacking on hot sake as well. My browsing partner sought out a Yuki Udon instead. Yuki Chicken, the eatery's homier rendition of karaage, sealed off the order.

A 150 ml portion of house sake set us (me) back $7.99. The name of the house sake was not revealed until the inquiry was posed to a member of staff. Instead of relaying the name to me though, she simply showed a photo of the box. I nodded in response to the name and thanked her for checking. 
Sho Chiku Bai's Kasen Gokai was delivered in a bamboo- and bonsai-decorated flask. Unlike Yuzuki, the flask was barely warm and did not require handling via a wooden crate. ​Regardless of its temperature, the transparent distilled liquor granted immediate gratification, soothing the depths of my soul. My browsing partner, notably less avid of a drinker, expressed positivity towards its easy drinking profile, an element that hadn't crossed my mind. In my eyes, sake was a beverage choice that simply paired well.

​Brimming with tender strips of simmered beef, the Yukidon with Scallion & Onsen Egg was quite possibly the most comforting meal I've tasted in ages. The generous portion of meat was unbelievable! Although the rice appeared dry at first, it quickly turned supple after mixing with the succulent beef strips and fresh, thinly sliced negi. The Onsen Egg was marvelous: a perfeclty set white encasing a gooey, golden yolk. It is worth noting that the yolk did not run, but exuded a soft-boiled consistency while preserving structural integrity.

Yuki Udon was an exemplary dish to showcase the essence of home-cooked meals. Featuring a blend of soy and dashi, the broth was spotless and could be described as "clean-tasting" yet simultaneously flavourful. The udon noodles were a bit soft (read: nearing mushiness) for my liking, though the sweet slivers of onion were tremendously enjoyable.

​Assuming a three-piece arrangement, Yuki Chicken offered the crunch of karaage with the fleshiness of roasted chicken thighs. The pieces were seasoned adequately with salt and pepper, then battered lightly to maintain extreme juiciness and tenderness. A few fatty bits were found within; nevertheless, the non-uniform chunks mainly comprised of flesh.

​The platter was served with a slice of lemon instead of a citrus wedge, as karaage often is, and liberal squeeze of mayo. Despite only constituting three pieces, Yuki Chicken was absolutely satisfying and plentiful in protein content.

​My browsing partner was quick to deplete the Yuki Udon, then subsequently the remaining 70% of my scrumptious Yukidon, sans Onsen Egg. I marveled at the sheer ability to consume 1.5 meals, for I had anticipated leftovers for the next day.

​Washrooms were located at the rear of the eatery, atop two steps and facing a welcoming bonsai- and stone-lined corridor. The two unisex stalls were clean to start, but gradually plummeted in terms of hygiene due to customer usage.

​Bidding Yukimi and its cozy setting farewell, we trekked back to Yonge/Dundas while braving the sudden drop in mercury levels.

​A sudden snowfall accompanied our drive back.

​By the time I had concluded the day's adventure, the clock read 11 PM.

​The streets were a Christmas-y white once again.

The geographic boundaries of the outing were established when Hey Tea's final week of grand opening promotions was expressed as an event of interest.
In order to make all the agenda stops though, the day would need to commence early. After all, I wasn't about to miss the Textile Museum's operating hours nor desired to rush for the Wildlife Photographer exhibit.

​The proposed departure time was 8:30 AM, but ultimately leaned closer to 9:20 AM due to extenuating circumstances on my part. Thankfully, early weekend morning traffic was extremely forgiving and we arrived at the designated parking within 40 minutes.

At 9:55 AM, we spotted the queue for Hey Tea forming outside the store, then promptly joined it. During this time, staff delineated the line to prevent blockage of the mall corridors as best as possible.

​During our time in line, we were presented with promotional posters outlining the eighteen days' worth of grand opening events as well menu items limited to the heytea Lab locations. Exclusives were identified by their black cup and numbered notations of "3.3", "5", and "0".

It was only natural to opt for the lab-limited concoctions. Although I couldn't be further from an enjoyer of "cloud"-topped beverages, the element assumed a heytea signature that ought be sampled while on the premises. We agreed on trying the Rock Oolong Caviar Tea and Gongfu 3.3.

About twenty minutes passed by the time we entered into the store. Merchandise such as incense sticks, ceramic tumblers, and matcha lined the tiered wooden shelves against the wall. I attempted to pick up the items for closer inspection, but found every single article firmly glued to its underlying surface - likely to prevent theft.

As we drew closer to the cashier, I caught sight of two ice cream makers churning away. One featured Rock Oolong Caviar at $7.50, while the other Matcha at $6.50. Rock Oolong Caviar was advertised as a collaboration with Chef Susur Lee and likely assumed the most popular pick of the Toronto Lab location. Curiosity was articulated to my browsing partner, who responded with, "Do you want to try?"
I debated the inquiry at first, for having ice cream before 11 AM felt strange. We had both eaten breakfast not too long ago and would have two creamy drinks in hand in the imminent future. Alas, the opportunity was too great to pass on: I nodded in affirmation.

During the event period, each drink purchase would enable one raffle draw. While we had our eyes on the branded merchandise, we both received a 15% off voucher for use before April 5th.

Approximately ten minutes passed before we received our drinks. Seating was quite limited, but turnover was thankfully quick. We briefly hovered about the self-serve bar, which provided lids, water, and a garbage receptable, before shifting towards the pick-up area to observe the drink preparation process.

​Rock Oolong Caviar Ice Cream was the first item to be revealed. The single scoop was an admittedly modest serving. Served in a conical white cup, the milk tea-tinged concoction was topped with half a teaspoon's worth of caviar, plenty of lemon zest, and garnishes of a saltine cracker and Susur Lee decorative tab. There was tremendous appreciation extended towards its resistance against dissolution. The consistency was pliable, yet the formula did not melt easily. An intrepid first spoonful even resulted in a mild brain freeze; it was beyond me how others would indulging in heaping cups of matcha snow ice at the early hour.

​I had taken to sampling the pretentious ice cream without any expectations, but was pleasantly surprised at its complexity. Embodying robust notes of oolong that were further accentuated by the addition of lemon zest, Rock Oolong Caviar Ice Cream was delectable and decidedly unique.  Rather than an unwanted fishy undertone, the caviar contributed a subtle textural variety. The black beads did not evoke much of a distinctive taste, though attributed to a sago-like topping. Despite its small portion, the creation was undeniably innovative and worthy of trying.
The cracker did not constitute anything mind-blowing though.

​While the Rock Caviar Oolong Ice Cream was topped with lemon zest, the Rock Caviar Oolong Tea incorporated yuzu and a yuzu cloud topping. The sweeter citrus contributed an exquisite essence - an impressive complement instilling zestiness to contrast against the milky nature of the drink. It was intended for customers to dip the cracker into the yuzu cloud and enjoy with the caviar. Plain was the cracker, but interesting was this concept.

Without mixing the yuzu cloud into the underlying layer of oolong tea, the concoction was far too milky to be enjoyable. That said, incorporating all components into a homogenous solutions unlocked a formula that was incredibly unique and harmonious.

​Gong Fu 3.3 was another inventive composition. Decorated with a ring of torched meringue and unmistakably green pistachio foam (not matcha!), the creation combined black tea in an utterly unthinkable manner. Too often are pistachio-infused drinks executed poorly, however heytea's Pistachio Cloud was creamy, aromatic, and even slightly salty. One could detect pistachio without an artificial presentation. I also enjoyed the meringue a staggering amount, for it tasted like marshmallow, but did not exhibit overly cloying properties. Similar to the Rock Oolong Caviar tea, mixing well was an essential step to comprehensive enjoyment. Otherwise, the user would simply be ingesting a satiating foam without the grounded allure of assam tea.

​Both drinks leaned heavy, especially considering the early hour of sampling. Nevertheless, I found each to be distinctive and worth the visit. The Rock Oolong Caviar tea is priced the steepest at $12.90 before tax, while Gong Fu 3.3 at $10.90. Although it is acknowledged that the grant total of our visit could have easily provided a budget lunch elsewhere, the conclusion holds that the heytea Lab stopover was justified.

​We proceeded to walk off the satiation by exploring EATALY.

The former space of Nordstrom has been repurposed to house Nike, a compact, two-level EATALY, and a three-level Simons. I also caught sight of Saint Germain near the Dundas - now "TMU" - subway station entrance.​

​At 12 PM, the Textile Museum of Canada would open for operations. Prior to heading over, I proposed a detour to Cafe Foret.

​Tucked away on the second level of an inconspicuous space along Dundas, the café offered a shocking amount of seating in a bright, faux shrubbery-decked environment.

The elevator was out of service, so we briskly marched up the lengthy flight of stairs instead. Within the display case was a variety of cakes and bakery items. Assortment and prices were on par with Project Seoul - ie. expensive but easy to recreate. ​It is worth noting that, in order to prevent cross-contamination, a separate pair of tongs was used to handle the peanut-containing products. My browsing partner silently expressed approval for the allergen-friendly protocol.

​I took to an Earl Grey Financier in hopes of tying me over until lunchtime. The $3.95 specimen was regarded with high hopes, though ultimately failed to deliver. Grease oozed from the pastry. As opposed to being crunchy, the exterior was soft. Already disheartening was the utter absence of Earl Grey influence, but the fact that loose tea leaves had not been strained thoroughly elevated disappointment.

Cafe Foret emerged as a splendid study spot given its location, ambience, and abundance of seating, though paled in its gustatory offerings.

​Descending back to street level, we continued on our way towards the Textile Museum of Canada.

​The third floor galleries were discovered closed upon arrival, thus restricting our short-lived visit to the second floor.

​It didn't take long to complete the loop. The Made By Many exhibit terminated at the workshop area.

​With the assistance of museum staff, I learned how to use different types of looms to weave thread and create patterns in the resulting fabric.

​In the adjacent gift shop, my eyes fell upon a fluffy llama and drawstring bags reminiscent of my own creations back in middle school Girl Guide days.

Some of the items were crafted by volunteers, as indicated in their imperfect stitches.

Next up on the agenda was Muji Atrium. A Community Market was being held across both the Atrium and Metrotown locations, however the West Coast event featured significantly more artist vendors.

It mattered minimally to me, for cloooodles' live drawing booth was the only aspect of interest. 

​When we arrived though, a "Back in 5-10 minutes" sign was hung on the photobooth partition. Her booth partner relayed that she'd likely return around 1:30 PM.

Hearing this, I decided to head back to EATALY to relive the focaccia sandwich of my longing. Farcita Cotto was unavailable, so I took to the closest alternative of Facita Prosciutto Crudo. I'd have preferred ham or roasted turkey as the source of protein, but fresh greens and soft Stracciatella were non-negotiable ingredients.

​It was with regret that I bit into the sandwich and discovered its atrociously salty profile. While warm and crisp on the surface, the focaccia oozed grease from all sides. Damp and dense as opposed to fluffy, the sandwich was a far cry from the delightful specimen sampled at the Sherway location. Despite the delightful duo of fresh arugula and Stracciatella, the cured nature of prosciutto did not pair well with greasy, heavily salted focaccia. My greasy fingers reached for water at the earliest possibility.

Read Part 2 HERE !