With the remainder of my lunch break, I took to speedily browsing the Eaton Centre.
​
Heytea had supposedly run out of World Cup magnets as of Sunday, which meant that confirmed my short-lived duration in line to be in vain. As I departed the lineup, so did the customer behind me. We had clearly sought out the same objective.

​Across the corridor was flying tiger, a recent addition that had taken over the former space of Fox Home.

​Consistent with my coworker's findings, the store featured poor flow and circulation due to its constrained size. In addition, the products were notably more tacky and less kitschy-cute than I had recalled from my recent trip to Amsterdam. Although I successfully located one of the cake stands that had piqued my interest, my jaw dropped seeing its 100% markup.

​Fitness equipment was an amusing sighting. The cork blocks were cheaper than Sportchek, though the weights, mats, and other accessories rang in at market price.

Memorable had been the extensive assortment of budget-friendly photo frames at the Amsterdam flying tiger, however Eaton merely carried maybe one sixth of that selection - and at steeper price points too!

I hurried back to the office, arriving in a sweaty yet punctual state. Neither speed-walking nor biking would manage to whisk me back in time, so I grudgingly hopped on the TTC. By nothing short of a miracle, the city's notoriously unreliable transit system granted my return back in the record time of five minutes!

Alongside brutally steamy conditions comes dehydration, sore throat, and humidity fatigue. Chinese herbal teas and sugar cane drinks were depleted in an attempt to cool and nourish the body.

​Ice cream bars assumed another well-deserved treat; note that Magnum remains inferior to Haagen-Dazs though.

​Taking advantage of the very last day of my community centre pass, I swung by Churchill Meadows for a Zumba class. The fitness studio was located on the upper floor, accessible by a long stairwell with long, flat steps. Appreciative I was of the lofty windows and abundance of natural illumination, but unfond I was of the absence of a change room and locker space.

​The session ought to be labelled as "Zumba Toning", rather than simply "Zumba", for weighted maracas were used for the majority of the class. Dynamic movements had also been reduced to place emphasis on standing conditioning moves. Although the instructor possessed plenty of energy and sass, she took frequent breaks and spoke more than exercised. Above all, the class was incredibly low intensity and hardly suitable for my cardio and coordination needs.

​While it was fun to visit various community centres and participate in a wide array of drop-in classes, the format and difficulty levels were lacking for my fitness purposes. Should I return, it shall strictly adhere to the intermediate-level mat pilates class.

​After depletion of the ricotta filling (and cannoli), I began to yearn for a similarly creamy creation.  My mind wandered as I eyed the two packages of cream cheese in my fridge. Without much thought, my hands began to move, subconsciously following the direction in which 8:30 PM intrusive thoughts had led me.

Sunday Baking's Mr. Cheesecake recipe had resided on my radar for an exceptionally long time. Truthfully, the very particular ingredient list had deterred me. The trio of cream cheese, Greek yogurt, and sour cream were mandatory purchases for this mission. Perhaps the same could be said about vanilla beans, though I swapped in homemade vanilla extract instead.

Ingredients:

• 200 g cream cheese
• 100 g granulated sugar
• 20 g cornstarch

The ingredients deviated minimally from the recipe, though the process had been modified for ease. 

1. While Sunday combines the cornstarch and lemon juice into the sour cream-Greek yogurt mixture, I opted to incorporate cornstarch into beaten cream cheese to prevent lumps (as cream cheese already contains stabilizers) and lemon juice to the final batter (cream cheese-sour cream-Greek yogurt).
2. Rather than steeping the heavy cream with a vanilla bean pod and pouring it on top of white chocolate, the cream was merely warmed with white chocolate couverture in a microwave, akin to forming the base of a ganache montée, with vanilla extract added later.
3. The cheesecake is intended to be baked in a loaf pan at 180 C for 25 mins, then 150 C for 20 mins. These temperatures translate to 356 F and 248 F respectively. Having undertaken this project in the evening hours, I was reasonably reluctant to initiate preheating of my standard-sized oven. Consequently, the slab was baked in the toaster oven in the following format: 350 F for 20 mins + 300 F at 25 mins. Tacking on an additional 5 mins enabled the surface to gain colour, albeit charred spots instead of a uniform golden hue.
   
   For future attempts, I shall strive to bundle the project for baking in my standard-sized convection oven. And with an odd amount of sour cream and Greek yogurt leftover, this opportunity will probably come sooner than later.
   

Although I hadn't achieved the silky interior depicted in the original Mr. Cheesecake recipe (egg yolks only) nor Sunday's recreation (whole eggs), I was nevertheless incredibly impressed by the luxurious taste and velvety consistency. The visuals were deceiving, for the cake appeared rigid and dense. In actuality, it harnessed the marvelous tart qualities of cultured dairy, indulgence of cream cheese, and aromatic hint of vanilla in wondrous harmony.
My reaction was echoed in the commentary of those around me: The cheesecake was nothing short of remarkable! And wholly warranting the acquisition of specific ingredients.

Maybe the next trial should also experiment with egg yolks instead of whole eggs for elevated richness.

a) Cheesecake

Having seen tremendous success with my Biscoff Basque Cheesecake last year, I settled on following a similar formula.

The original ingredient list is as follows:

• 360 g cream cheese
• 100 g granulated sugar
• 3 eggs
• 1 egg yolk
• 1 tsp vanilla extract
• 180 g evaporated milk
• 1 tsp lemon juice
• 130 g Biscoff Crunchy spread

Scaling the recipe for the remaining quantity of cream cheese was decidedly onerous: How does one estimate 80% of one egg yolk? After some deliberation, I resorted to modifying based on the overall weight of egg. It goes without saying that yolks and whites comprise of vastly different chemical compositions, thus serve varying purposes in a recipe. However, I was willing to take a leap of faith.

Revising the ingredient list for a 6 in pan yielded the following:

• 285 g cream cheese
• 80 g granulated sugar
• 1 egg
• 2 egg yolks *
• 1 tsp vanilla extract
• 2 tbsp coffee + 2 tbsp hot water
• 140 g heavy cream

Bake at:

• 425 F for 15 mins
• 450 F for 5 mins
• 425 F for 7 + 10 mins
• 450 F for 5 mins

Notes:

Each yolk weighed in at 20 g, while a whole egg at 50 g.

• (2 x 20) + 50 = 40 g yolk + 50 g whole egg = 90 g egg in total

Lemon juice was not added to this variation since I believed instant coffee possessed enough acidity.

b) Sweetened Condensed Milk Cream

Immediately, my mind landed on a sweet cream - and what better pairing than a Sweetened Condensed Milk Cream to enforce the aura of Vietnamese Coffee?

Airy yet still sturdy, the sweet cream assumed the perfect complement! Along with masking the less-than-beautiful visuals, the delicate whipped topping contributed a sense of harmony. The concoction earned a myriad of "Oooh"s from the office, in a rather comedic chain of reactions. The crumbly cake would simply not evoke the same response without the sweet cream.

3) Granola
​
Somewhat selfish may have been my choice to reserve two egg whites from the Basque Cheesecake attempt for the compilation of granola. In any case, I was keen to confirm whether adding more molasses to golden yellow sugar could replicate the complexity of dark brown sugar in the application. Moreover, there was still plenty of yogurt to be consumed before its expiry.

​Increasing the amount of molasses indeed improved flavour, however its tackiness also resulted in a thick slab (read: difficult to spread) with slight sogginess at its centre. The edges burned slightly, leading to an inevitable bitterness. It was deduced that one ought to adhere to dark brown sugar for the best flavour and crunch.

The statutory holiday had halved our in-office day requirement, encouraging snacking at home in the forms of a Matcha Chai Latte (50% Mos Mos Matcha Chai + 50% Ten Ren Green Tea Powder), Walker's Shortbread Fingers that summoned vivid recollections of my own creations, and peanut-containing chocolate and candy bars (due to my browsing partner's absence).

A rare grocery run revealed adorable Canada Day attire as well as the discovery of soon-to-expiry ID cards - a revelation worsened by the despicable scarcity of timely renewal appointments.

As my community centre pass reaches its final week of activation, I decided to try my luck at drop-in badminton once again. Unfortunately, the arrival of summer brought hoards of students and their parents. ​Two unsuccessful attempts later, I settled for a brisk, one-hour incline walk in the gym.

​I had initially taken to explore the community centre grounds, but found all vacant rooms locked. Huron Park's upper level aerobics studio was fitted with an impressive amount of equipment, and further included barre railings for fitness classes. The second floor also provided access to the Pool Viewing Gallery, which was warm with the familiar scent of chlorine.​

​Gym facilities closed at 10 PM on weekdays, prompting my departure around sunset.

As the skies dimmed, I decided on a detour for bubble tea. CoCo's Brown Sugar Pearl Milk Tea assumed the post-exercise pick-me-up needed to combat disappointment.

​The next morning, I awoke bright and early for the my final pilates class on the pass. By this point in time, the receptionist has become familiar with my face and less-than-punctual appearance before class start time, automatically extending her hands with the coloured wristband.

Although the delightful pilates instructor had warned of a substitute during her time off, I'm convinced that no amount of advance warning could have mentally prepared me for the sheer waste of time the class turned out to be. The session commenced with lethargy, comprised of extremely modified beginner moves, and included far too many water breaks than warranted. I had arrived late, but it didn't matter: the first ten minutes were merely slow head roll and non-mindful breathing. The sixty-minute session was neither pilates nor yoga - nor a good stretch either.

I despised ever millisecond of the class, even exchanging disgusted looks with the one of the regulars. She met my gaze and we both shook our heads in dismay; confirming our consensus was an obvious thumbs down gesture on her part. I burned fewer calories in the class than just existing in my own house!

​And so, I stayed for the next pilates class. Not only did it offer a better pace, the inclusion of a pilates ball and various plank variations posed the much-desired physical challenge. I left relieved and refreshed.

I debated returning to the store to notify the staff of the issue, but quickly dismissed the idea as it would entail unwanted investment of time. After all, there were other more pressing matters at hand! The fruit fly was removed using a tissue; no one would be the wiser.

​I truly believe one of the best ways to understand a country's culture is through food. Having spent the past six years dabbling in various forms of North American baked goods, French pastry foundations, Cantonese classics, and even hybrids of any of these categories, my kitchen and pantry setup has been updated to reflect my regular workflow.

A coworker's suggestion of cannoli led me to stray into the foreign territory of Italian dessert. Most of the time, I am able to create the object of my heart's desire without venturing out for a specific ingredient. While I often strive to adhere to traditional recipes, it is equally important to be resourceful and maximize the freshness/potential of the ingredients on hand. Only when substitutions are not possible do I deviate from this motto.

Alas, the cannoli project demanded quite a number of specialized items, ranging from Marsala, a fortified wine hailing from Sicily, Italy, ricotta cheese, and tubular, Stainless steel moulds known as "cannoli forms". The degree of investment could be likened to Taiwanese pineapple cakes / fenglisu, which require maltose and small, rectangular forms.

​Throughout the creative process, I couldn't help but discover correlations to cannoli's intrinsically Italian heritage:

• The dough utilized an Italian wine, a form of alcohol hardly common for the average Canadian household.
• Described to be similar to a pasta dough, the cannoli dough was slightly tacky but not impossible to handle. It contained a small amount of gluten that would resist rolling if worked too intensely, though did not possess the gloriously stretchy qualities of brioche. The non-French origins also equated to a lower proportion of butter than flour, potential swapping of lard for butter, and substitution of milk with wine.
• Ricotta cheese was a non-negotiable ingredient for the filling. Renowned as a lasagna filling, the soft, crumbly cheese featured a mild profile and general dampness, thus requiring sieving and comprehensive draining before use in cannoli shells. Constituting an import product, ricotta is rather steeply-priced here and may not be stocked in all grocery stores.
• Traditional cannoli garnishes such as mini chocolate chips, orange zest/peel, and finely chopped pistachios are also comparatively difficult to locate locally - particularly good quality pistachios.

​Strictly based on the ingredient list and preparation method, it wasn't difficult to observe the permeation of Italian culture into the dish. From flour/pasta-making to sweet, dry wine to cheese and Sicilian pistachios, cannoli undeniably reflected pivotal elements upon which a community was founded. More than simply a baking challenge, constructing cannoli granted me an opportunity to gain a deeper understanding of Italian cuisine, and the ingredients upon which the cuisine was founded.

When I initially began to entertain the idea, my research came to a grinding halt when it was learned that cannoli shells were typically deep fried. I was as unwilling to waste a vat of oil for one trial as was I was reluctant to bother with the hassle of handling scalding hot oil and greasy fumes. A one-time attempt at Onion Rings and hot oil scorching my nose was all I needed to never bother again - not to mention the pain of disposing of used fryer oil.
Thankfully, in the face of a volatile real estate market and progressively smaller living spaces, air fryers are now considered a common kitchen appliance. An easier alternative to deep-frying not only existed, but had been tested by countless members of the Internet.

Ingredients:

a) Cannoli Shell

Following conversion from US to metric units, the original recipe reads as follows:

• 240 g AP flour
• 50 g granulated sugar
• 5 g / 1 tsp salt
• 0.5 tsp cinnamon
• 56 g unsalted butter, cold and cubed
• 90 ml white or marsala wine
• 1 large egg, room temperature
• 1 egg, for brushing and sealing the shells
• 170 g mini chocolate chips, pistachios, etc. for garnish

Adapting the list yielded the following:

Ingredients:

• 240 g AP flour
• 5 g cocoa powder *too much; 2 g would have been more than enough!
• 50 g granulated sugar
• pinch of salt
•  ̶0̶.̶5̶ ̶t̶s̶p̶ ̶c̶i̶n̶n̶a̶m̶o̶n̶
• 56 g unsalted butter, cold and cubed
• 96 ml marsala
• 1 egg
• 0.5 egg, for sealing
• Mini chocolate chips

Yield: 29 shells

​The above combination resulted in a surprisingly wet dough. I would highly recommend using a stand mixer to knead the dough given this stickiness, as kneading my hand inevitably involved using an abundance of flour to prevent sticking. Interestingly, the dough did not really stretch, but eventually became smooth after about 5 mins of kneading.

​Directions

1. In a large bowl, whisk together AP flour, cocoa powder, sugar, and salt.
2. Using a pastry cutter, incorporate cold butter into the flour mixture. Use fingertips to gently disperse butter where needed. Do not use the palm of the hand to prevent melting of butter in one's hands.
3. Add one whole egg and Marsala. Combine with hands, scraping down the sides of the bowl until a dough forms and begins to peel away from the bowl.
4. Transfer the dough to parchment paper and wrap tightly. Let rest in the fridge for at least 1h.

Wrapping the dough in parchment and then plastic wrap, it was allowed to rest for 4h in the fridge before continuing. Before using a round cutter to form the shells, the dough was transferred to room temperature for 15-20 mins to encourage malleability and improve ease of handling.

My shells materialized into a mishmash of crisp and somewhat soggy tubes. Much to my surprise, the Stainless steel forms slid right off! I had greased each form liberally with butter prior to baking, as I had feared the dough adhering due to its leanness, but was relieved to learn of its willingness to detach.

Following conversion to metric units, the original recipe reads as follows:

• 504 g ricotta cheese
• 90 g icing sugar
• 0.5 tsp vanilla extract
• 60 ml heavy whipping cream
• Cinnamon

To be frank, I wasn't keen on relinquishing any more of my hard-earned funds to ricotta cheese for a single application. My version essentially halved the amount of ricotta specified while increasing heavy cream to compensate for sickening sweetness.

Ingredients:

• 290 g ricotta cheese, drained (19 g of water strained out)
• 96 g icing sugar *too sweet!! reduce this by at least 25%!
• 1 tsp vanilla extract
• 3 tsp orange extract
• 1 g lemon juice
• 203 g heavy cream
• 1 tsp cinnamon *use less
• 88 g Philadelphia cream cheese

Cream cheese is far from traditional, however I was desperate for a method of mitigating sweetness after incorporating the incredulous amount of icing sugar. The same mindset spurred the heavy-handed drizzle of orange extract. About 3.8x more heavy cream ensured a smooth, airy consistency in the filling, unlike the crumbly, separated formula that resulted from merely mixing ricotta with icing sugar.

Throughout this experiment, it was deduced that I was not, in fact, a fan of ricotta. Beyond its crumbly, gritty consistency was a satiating nature found unpleasant by yours truly. The texture was one that could be masked by neither whipped cream nor cornstarch-stabilized icing sugar. Worst of all, weeping was inevitable.

​My rendition was hardly authentic, and I had forgotten the dusting of icing sugar to boot. In any case, I learned that making the shells was significantly stressful than envisioned, though the ingredient and equipment investment far exceeded my expectations.

A single filled cannoli was sufficient in sending me into a state of satiation. The household collectively agreed that I had succeeded in creating a tasty product, however it wasn't a creation that could be enjoyed repetitively due to its heavy-hitting impacts. 

My DIY Cannoli station was received splendidly by the office. Feedback was overwhelming positive and wholly supportive, to the point where I was giggling with disbelief. The words of a dear friend and colleague echoed in my mind: Even if you don't bring full-on "successes" to the office, you are bringing a tremendous amount of joy. The reactions witnessed were truly a testament to that statement.

1) Lemon Potatoes with Little Gem Potatoes

It goes without saying that this recipe was adapted from SK's Lemon Potatoes, which had initially stirred up quite the ecstatic reaction during its first attempt 5 years ago. Since then, I had attempted them once more, but found the amount of acidity overwhelming and locally available Yukon Gold variety to be crumbly and starchy.

Adapting the formula for tri-colour baby potatoes and eliminating any and all fresh herbs due to pantry inventory, my ingredient list roughly comprised of the following:

• 3 lbs of baby potatoes (an increase from SK's 2 lbs of Yukon Gold)
• Dried parsley
• Rosemary
• Sage
• Salt
• Black pepper
• Minced LKK garlic (no cloves in the pantry)
• Juice of 1 large lemon, or 1/3 cup of lemon juice (an increase from SK's 1/4 cup)
• 3/4 cup chicken broth
• Salted butter (instead of SK's direction for unsalted)
• Olive oil

I had likely included far too much olive oil, for an incredulous amount of liquid remained even after roasting. By swapping salted butter and adding lemon wedges and shards of lemon peel, flavours were comparatively balanced this time around.

​It is also worth noting that the lemon wedges were removed after roasting to prevent passing on bitterness, though lemon peel was retained, as the pieces had become extremely savoury and flavourful after roasting.

3) Seared Rainbow Trout

The fillet was a parting gift from my suburban position earlier this year. Heeding the advice of Gemini, the trout was seasoned lightly with salt and white pepper (a Chinese alternative milder than ground black pepper), then rubbed lightly with a tablespoon's worth of cornstarch to encourage a crispy skin.

Olive oil and salted butter were added to a ripping hot pan. Once the fats had emulsified, the trout was gently laid away from me. As the angry oil bubbles began to sputter, I quickly placed a splatter screen on top. As these bubbles eased, I swirled the oil in the pan to encourage even cooking.

Three lemon slices were added to the pan. They sizzled away and browned rapidly.

​To prevent burning the butter solids, I reduced the heat to medium and basted the surface of the trout with the olive oil, butter, and lemon solution. The resulting fillet boasted perfectly crispy skin, comprehensive doneness (tested with a thermometer!), and adequately seasoned profile.

4) Corn Tomato Salsa

​​​Having not planned a grocery list for the meal, the side was prepared exclusively using the ingredients on hand. Several small vine tomatoes were cut into small chunks, with their seeds discarded. Together with a can of sweet corn kernels, they formed the base to what could be a Mexican-inspired dish.

Prior to serving, the salsa was topped with a handful of toasted white sesame seeds - as learned from Damda! - in the absence of sesame oil. This ensured an aromatic first bite without unnecessary slickness.

5) Honey Barbecue Ribs

This was the single item of the assortment derived from a frozen package. At its given price, the portion size was more than reasonable. Taste-wise, I found the ribs to be decent, though the sauce was a bit tacky and meat wasn't as tender as fresh pork ribs.

6) Strawberry Lemonade Cake
​
Over the years, I've experimented various displays of Canadiana, from a cream-less Mille Crepe Cake to cherry tomato-topped salad to bell pepper-and-tomato focaccia (1098). Yet, I still hadn't tried my hand at the Internet's seemingly most popular creation: a strawberry flag cake.

Prepwork was commenced the day prior, but not without difficulties along the way. The strawberries I had enthusiastically procured for making jam and topping the cake were discovered mouldy, watery, and generally depressing. Similarly, my concept of forming a HK Milk Tea Ganache Montée using the same method for Thai Tea Ganache Montée had faltered: the tea leaves - or rather, granules - absorbed all heavy cream, leaving the fat to separate from the liquid.

Consequently, I pivoted to the alternate theme of Strawberry Lemonade.

a) Lemon Victoria Sponge

The desired shape for a flag cake was rectangular, meaning that a larger pan would need to be utilized. Sunday Baking's recipes are often scaled for a 6 in round pan, thus demanding adjustments to fulfill my vision.

By doubling her No Butter Victoria Sponge recipe, I successfully filled a pan measuring 9 in x 13 in, with a depth of 2 in. In an attempt to amplify the lemony presence, the zest of two juicy lemons was added. Perhaps I ought to have replaced the milk with lemon juice as well, for a stronger citrus intensity was desired.

Ingredients:

• Zest of 2 lemons
• 2 tsp vanilla extract
• 4 eggs
• 200 g granulated sugar
• 100 g canola oil
• 200 g AP flour
• 2 tsp baking powder
• 200 g milk

Bake at 350 F for 15-20 mins. Yield: One 9 in x 13 in slab, approx 2 cm in thickness.

​Fresh lemon zest contributed a fabulous hint of citrus when sampled on its own, however the subtle essence was later overwhelmed by the prominent properties of the vanilla ganache montée and tangy lemon curd.

b) Lemon Curd

For the best balance of tangy and indulgent, it was a no-brainer to take to a Sunday Baking recipe. I doubled a version that exclusively used whole eggs - both for convenience and practicality.

​Adhering to the principles of a classic Victoria Sponge, the lemon curd was smoothed within a border of whipped cream to prevent spilling out from between the cake layers. The slightly runny consistency ensured spreadability, however it also caused the top layer of cake to slide off when sliced. With this in mind, spreading a thin layer of Strawberry Cream on top may have encouraged adhesion, though I did not have enough cream for that.

c) Strawberry Cream

Due to subpar quality strawberries, there was an insufficient amount to fill the cake after constructing jam. Even the jam emerged lacklustre due to the fruit's inferiority. The most obvious differences from using frozen strawberries were hue (visually less saturated) and moisture content. Having forgotten that fresh strawberries do not contain nearly as much moisture as their frozen counterparts, 1.5 tbsp of gelatin was far greater an amount than required.

d) Vanilla Ganache Montée

​The process for constructing the whipped ganache varied minimally from past trials. Confirmed in past experiments was the need to deviate from the standard 2:1 ratio of cream to chocolate for a sturdier ganache montée. Let it be known that a  1.75:1 ratio of heavy cream to chocolate  fares best in both filling and frosting applications.​

Ingredients:

• 160 g white chocolate couverture
• 88 g heavy cream, hot
• 193 g cold heavy cream

Total: 281 g heavy cream

​Larger-scale productions always scare me. They are more challenging to compile by hand, and also a travesty to handle.
​Case in point: uneven layers of sponge and increased risk of breakage during assembly.

Shockingly, an entirely different profile was discovered on the following day! The intensity of the lemon curd had dissipated had tempered slightly, allowing mild notes of lemon to be detected in the sponge. In addition, the strawberry cream began to distinguish itself from the vanilla ganache montée.

Regardless of the date of sampling, the cake was scrumptious and effectively embraced the concept of Strawberry Lemonade. The profile was also lighter than its appearance implied, allowing for upwards of two rectangular slices to be enjoyed in one sitting.

​Throughout the day, minimal work was accomplished, which was expected of a week comprising of a statutory holiday. I visited the Union Samples booth thrice throughout the day, obtaining packets of ground coffee, coconut water, and hot sauce that I quickly gifted to a coworker.

Having been intrigued by the banana pudding poster within Craig's Cookies, I ventured inward.

Enticed by the sweet aroma of warm cookies and caramelized sugar, a Rainbow Rice Krispie Cookie was procured. 

​Consistent in their usage of salted butter and an extraordinary amount of sugar, the cookie sent me into immediate satiation. For the next few hours, my appetite was distinctly suppressed.

Around lunchtime, I had received notice that post-work plans were cancelled due to a change in the community centre's summer activity schedules. Being without a change of clothes for dance class and also without a bike helmet for city exploration, I quickly sought out the availability of a downtown local. Miraculously, our schedules aligned!

Without a moment's hesitation, I proposed my Koreatown itinerary: photobooths at Photo Signature, karaoke, and Korean fare at her go-to destination of Damda. This suggestion was received with enthusiasm, and off we went!

​Photo Signature housed a total of four booths: 3 Classic with baby blue, grey, and pink backdrops (similar to Hama Film) and 1 High Angle. Surprisingly, most visitors made a beeline for the Classics, leaving the High Angle free of queues. Pricing was consistent with other photobooths, with 4-cut strips at $10, some alternative layouts at $15, and 4-cut grides at $20. Unlike photoism, I was incredibly thankful that payment could be made using either cash or card.

​The variety of accessories was impressive as well, spanning Sanrio plushies, gargantuan flower headbands, and even flags and a trophy in honour of FIFA.

Complimentary photo sleeves were offered to us by the friendly staff member on site. She then gestured towards the counter where stickers and other art supplies could be used to trim and decorate the photos. For an additional $3.99, cut-outs could also be formed into a mini photo keychain! I mentally took note of this for a future visit with my browsing partner.

Since my last visit, the neighbourhood gained one more photobooth at Bloor and Palmerston.
Ventilation within the combined space of Isabella's Mochi Donuts and photoism was essentially nonexistent. A rotating tower fan covered in greasy fingerprints was angled towards the entrance, yet provided not an ounce of relief to the patrons within the store.

After two unsuccessful attempts at paying on the card machine, I was lent a twenty-dollar bill to complete the payment in cash.

​When we had strolled past earlier, the entryway of the restaurant had been vacant. Ninety minutes later, a lineup had formed and gradually began to extend out the door. There were a total of three parties ahead of us, but the line moved quickly. In about 15-20 mins, we were seated in a spacious booth with menus, water, and utensils placed before us.

​An up-to-date menu was available on the business' Google Maps page, enabling me to tap through the images on my phone rather than leafing through the grimy laminated booklet.

​Naturally, I was adamant about ordering the Squid Kimchi Pancake after hearing plentiful praise from my dining partner. We then took to heartier orders of Stone Pot Bulgogi Bibimbap and Pork Galbi for sustenance. A sixtet of banchan arrived shortly after placing our orders. The spread consisted of marinated mung bean sprouts, seaweed with chojang, a sweet macaroni salad, and three types of kimchi. The cabbage and radish kimchi leaned fiery, but the variation adopting the appearance of candied orange peel was slightly acidic, mildly spicy, and incredibly fragrant with toasted sesame seeds sprinkled on top.

​My Stone Pot Bulgogi Bibimbap arrived in a heavy-bottomed dolsot vessel, accompanied by a two-toned spicy sauce and soybean soup with prominent bits of soybean at its depth. Brimming with bulgogi, zucchini, cucumber, carrot, bean sprouts, and a glorious sunny-side egg, I could hardly believe that the sizable meal had only set me back $16.98! The bowl's flavourful constituents were mixed together with vigor then pressed against the inside of the stone pot to yield spectacularly crispy rice. Too often have my experiences with stone pots been dismal, featuring greasy grains and lack of textural variance; Damda's variation was revolutionary.

​The Squid Kimchi Pancake definitely not disappoint either! For starters, there was absolutely no shortage of squid within the pancake. It was a tad thicker than the wispy, starch-centric versions of other eateries, which allowed for acquisition of height and a sublime chewiness that contrasted marvelously against crisp edges. Above all, I appreciated the jeon was acidic from the kimchi, yet not particularly spicy. Damda's jeon was amazing indeed.

​As with countless businesses in Koreatown, washrooms were located on basement level at the bottom of a steep, narrow stairwell. Only one person could be ascending or descending the staircase at a time. The women's bathroom housed two extremely tiny stalls; one was barely reachable due to the cramped corridor and low ceiling. While the facilities were far from immaculate, they did not incite the same degree of revulsion as Korea House. The toilet paper holder was broken, the paper towel dispenser was empty, and caulking around the sink sported a similar amount of mould, but the toilet flushing capacity was satisfactory and consumer-grade soap (ie. not the liquid pink substance) was present for handwashing.

Service was swift and amicable. The waitresses had worked tirelessly to tend to all customers in a timely manner during the evening rush.

By the time we departed Damda, Hodo Kwaja has shuttered for the evening and it was deemed too late for karaoke. I led the way to Snow Day for my bingsoo fill, for my dining partner had cake commitments at home.

When I approached the cashier, the bespectacled elderly lady with voluminous, dyed hair informed me that the dessert parlour would be closing in thirty minutes. She was seemingly reluctant to take my order, despite my request of the cup size bingsoo, which was presented in a disposable plastic cup by default.

The cup assumed the perfect single portion, especially considering its rate of dissolution in the sweltering summer heat. Tucked into the sleeve were two plastic spoons: a standard spoon with a sturdy handle to enjoy the injeolmi mochi and a longer spoon to reach the underlying layers without removing the lid.

​At $15.95, Snow Day's cup bingsoo was admittedly pricey for its size and the scanty amount of injeolmi- and condensed milk-filled layers. The updated price reflects a staggering increase of $4.95 since the establishment's opening three years ago. Even after a 10% off cash discount, the handheld treat set me back an atrocious $16.20!

Strictly evaluating based on gustatory contentment, I was generally pleased with the product. Despite desiring more toppings (fillings?) in the underlying layers, the bits of injeolmi-dusted mochi, sliced almonds, and generous drizzle of sweetened condensed milk arranged on top were fabulous.

I excitedly dug into the specimen while the conversation transitioned to a topic far more interesting than work - coincidentally not unlike the last time I stepped into Snow Day!

1) Brownies

Amusing, and somewhat unnerving, are the minor deviations that materialize from iterations of the same recipe. Be it a swap in olive oil brand, instant espresso powder vs. instant coffee granules, a new vs. old container of cocoa powder, or batch size, there is always a subtle surprise that catches my off-guard.

Doubling the recipe for The Brownies To End All Brownies resulted in two 8 in x 8 in portions. One pan contained noticeably more batter. Both baked up well in 40 mins, though the edges were a tad darker than desired. The bottoms were also prone to detaching due to the difference in moisture content.

​While a toothpick had returned mostly clean, the inclusion of olive oil ensured that the brownies remained moist.
It goes without saying that this moistness would dissipate gradually over the subsequent days, but the intensity of the brownies was maintained - likely reinforced by the small amount of instant coffee.

Given their intensely chocolate-y qualities, the squares were best enjoyed with a side of cold milk.

​Regardless of drink pairing, the creations were enjoyed by friends and office mates alike.

2) Mini Choux au Craquelin with Chocolate Cream

Over the years, I've attempted pâte à choux several times - none completely successful.
When images of elaborately decorated choux au craquelin from Adore Cake were revealed to me by a coworker, I was reminded of my past trials, as well as my lack of mastery.

Bracing myself for failure, I decided to attempt Choux au craquelin once more. Sunday Baking's recipe would serve as framework.

a) Craquelin

The crunchy cookie topping known as craquelin is arguably easy to assemble, but difficult to handle due to its extremely delicate nature. Primarily comprising of butter and stabilized with a relatively minimal amount of butter, craquelin adopts the consistency of a pliable, extremely soft cookie dough. Swapping in golden yellow sugar for brown sugar did not impact the consistency nor flavour payoff of the final product, for molasses did not play a key role in defining the cookie's properties.

Ingredients:

• 75 g unsalted butter
• 90 g golden yellow sugar
• 90g AP flour

​While Sunday specified rolling the topping to an approximate 2-3 mm thickness, mine ultimately ranged between 2-5 mm. The thicker profile improved ease of handling and prevented cracking during transfer, however the additional weight also appeared to hinder the choux pastry from attaining its maximum height.

This was particularly evident in the first batch, as the discs of craquelin were uniformly thick. Re-rolls of the craquelin dough saw thinner, asymmetrical pieces as the butter began to disintegrate readily in the warm kitchen.

b) Choux Pastry

From roll cake formation to decorating cakes, pâte à choux also secured a spot on my list of baking grievances. No matter how hard I strive for the "V-shape" batter drop, the process of incorporating eggs relies more heavily on batter response as opposed to a mere metric quantity.

Ingredients:

• 60 g water
• 60 g milk
• 50 g unsalted butter
• 1/4 tsp salt
• 1/2 tsp sugar
• 70 g AP flour
• 2 eggs / 110 g eggs - varies!

​Probably against my better decision, I decided to undertake the process manually, incorporating beaten egg in 6-7 additions by hand. While I could have easily used a stand mixer fitted with a paddle attachment, the inclusion of equipment contributes an additional variable to the formula, thus increasing room for error in an inherently finnicky process. I deemed tactile feedback essential to the learning process, despite the wrist strain that came with my resolve.

Commencing with 102 g of eggs (the equivalent of 2 small eggs), I gradually incorporated the beaten mixture until a "V-shape" was formed. Unfortunately, there were at least three versions of the "V", each slightly droopier than the other. I strived to achieve the same consistency depicted in Sunday's video, but somehow only ended up using 56 g (?). It is noted that the amount of egg required also depends on the degree of doneness of the water-milk-butter-flour base.

For further trials, I shall be taking note of the dough temperature for greater traceability.

​Each of the choux were piped to fit the size of my round cookie cutter, consequently resulting in bite-sized mini choux measuring no more than 1 in in diameter.

Having swapped to a new oven since the last attempt, heat retention was better: There was confidence that the required 375 F and 350 F could be attained and maintained. In fact, I had issues with the oven temperature rising to 400 F without warning. Excess heat was dissipated by opening the oven door slightly before placing the choux within.

​It is also worth noting that the second batch of choux were baked after the batter chilled for approximately 30 mins in the fridge.

There were distinct differences between the first and second batches:

1. The first batch spread more and was flatter overall. Approximately half deflated during the cooling process, with the bottoms becoming concave. Although tasty, the indented hemispherical shape did not allow for filling.
2. The second batch did not spread much and gained more height. These featured shiny, flat undersides and hollow interiors that allowed for filling!
   

In both cases, the craquelin topping persisted delectable and crunchy.

c) Chocolate Pastry Cream

​Too often have Sunday's recipes resulted in an abundance of cream or filling. Her choux encases a staggering amount of filling that is typically constructed of a pastry cream and high proportion of heavy cream whipped to soft peaks. My personal preference lies with a stiffer cream that does not run and ooze. Naturally, this led me to a formula that strictly utilized egg yolks for stabilization. Best of all, the "cream" was not temperature-sensitive, as it did not contain heavy cream.

The result was an impossibly indulgent chocolate custard/cream hybrid that was potent yet far from satiating. It paired exceptionally with the choux, instantly elevating the imperfect creation. Slightly lumpy was its appearance, however the texture was as silky as could be!

​The recipe had made for at least three times as much Chocolate Cream as needed, prompting me to consider alternative uses. Application as a bun filling was initially considered (further details below), however crème brûlée was the next obvious choice. With tremendous regret did I declare my blowtorch non-functional; the custard/cream was consumed as a(n intensely delicious) chocolate pudding instead.
It could also sandwiched between two halves of the Craquelin Bun after the fact.

​3) Craquelin Pineapple Bun

Combining a desire to practice bread-making and repurpose leftover craquelin, I hastily turned to one of many bread recipes by Ciao Kitchen. As the clock neared noon, I was utterly unbothered to read the directions or the watch the video before commencing. Navigating directly to the ingredient list, I proceeded to assemble the required quantities and dump them into the bowl of my stand mixer.​

​Ingredients:

• 415 g AP flour
• 5 g instant yeast
• 30 g granulated sugar
•  ̶9̶ ̶g̶ 3 g salt
• 260 g warm milk
•  ̶5̶0̶ ̶g̶ 25 g egg (1 egg)
• 44 g  unsalted butter, softened
• 1/2 beaten egg + splash of heavy cream for egg wash

Deviations from the recipe included:

• Reducing the amount of salt to yield a sweeter, enriched dough
• Reducing the amount of egg from 50 g (approximately one small egg) to 25 g (approximately half an egg)
• Portioning into 11 buns weighing in at 50-55 g each as opposed to 15 dinner rolls
• Proofing the dough for about 75 mins on top of a warm oven instead of merely at room temperature in a cold kitchen

​My stand mixer struggled tremendously with this soft dough, requiring a firm hand to stabilize while kneading on high speed. While the dough did not pass the window pane test and shredded with jagged edges, I decided to halt the kneading once the surface became smooth, the dough no longer clung to the dough hook, and wasn't tacky to the touch.

Each dough ball was originally intended to be filled with leftover chocolate cream, but my default method of flattening, rolling, and folding the dough materialized into tall bread rolls without much of a cavity for piping - or fitting? - the cream. As per my initial idea, any leftover craquelin was placed on top of the rolls after a light brushing of egg wash.

​Despite the impromptu nature of dough preparation and my oven reaching a scorching 400 F while being preset to 350 F, the buns came out beautifully. Due to the unexpected surge in temperature, I was uncertain whether the inside had finished baking. The buns were promptly removed from the oven to prevent the craquelin from darkening further, while the inside was probed with a candy thermometer to confirm doneness. When the readings returned around 200 F, I heaved a sight of relief.

​Using a craquelin topping had rendered a crunchy, cookie-like surface, which differed from the golden, flaky topping traditional used for pineapple buns. Thinner sheets of craquelin readily clung to the top of the bun, while thicker, pre-cut discs merely rested atop and gained height. Buns that sported both thin and thick layers of craquelin baked up interestingly: As the craquelin did not fuse during the baking process, two distinct layers emerged in the final product.

​Regardless of the surface visual, the bun was absolutely scrumptious! Delicate strands were discovered within the cross-section, indicating adequate kneading and proper fermentation. All factors considered, I was impressed at the successful outcome: The buns had required far less effort (and generated significantly less stress) than the choux pastry.

4) Granola

With extra egg whites generated from making choux, it was only natural to craft a batch of granola. I off-handedly chopped some almonds, then turned to SK for a rough guideline.

Brown sugar was swapped for golden yellow sugar as a test variable, with a glug of molasses added to compensate for nuttiness.

Ingredients:

• 183 g chopped almonds
• 85 g yellow sugar
• 3 egg whites
• Pinch of salt
• 60 g olive oil
• 30 g canola
• 34 g molasses
• 300 g rolled oats
• dried cranberries, as desired
• black sesame seeds, as desired

​Regulating the amount of olive oil was critical to prevent unwanted greasiness in the final product. The additional egg white encouraged formation of crunchy clusters as well. My only gripe was the reduction in complexity, the fault of the sugar substitution.

​Meeting old teammates reminded me of pre-trauma times - a period where everything flowed in tranquility and I was genuinely happy, despite a tad stagnant in my career. The way that they welcomed me back with open arms, wide smiles, and plenty of questions about my return was more than I could have asked for.
These were people that accepted me as I came. I didn't have to prove my worth, to defend my skills, nor be on edge about being thrown into a raging fire. Mutual respect was a guarantee.

Despite my transition to a different team, our relationship hadn't changed, and I couldn't be more thankful.

​The next in-office day came after two evenings of sleeping early. In the morning, my upper body strength was tested with weighty baggage comprising of ice packs, food, and post-work attire. In the afternoon was a FIFA watch party, and in the evening was a Hip Hop dance class.

Now properly rested, lunchtime once again meant cycling in the city.

My ride comprised of:

• Avoiding taxis on Front Street
• Interpreting bike signage while riding
• Evading mentally unstable residents of the streets while striving to adhere to traffic signals
• Being mindful of delivery driver e-bikes ready to run you down
• Ridiculing Spadina's status as a "shared cycling route"

​I stopped by The Well, continued towards Portland to ride the newly-installed bikeway (lots of asphalt deficiencies), and then returned to the office.

One hour later, we collectively headed over for a private FIFA Watch Party. The amount of snacks were unreal! From exotic chips to biscotti to strawberries to my last-minute milk pudding x coffee agar creation (horrible idea to mix gelatin and agar, mind you), there was absolutely no shortage of sustenance for streaming.

Reheating the bars using a somewhat unreliable toaster oven gave me an excuse to avoid remaining stationary while watching a game I was hardly interested in.

​Around 4:30 PM, I made my escape, taking two coworkers - who were as equally uninterested - along with me.
We parted ways shortly afterwards, with one heading for Nepalese cuisine with friends and another eager to return home. I, on the other hand, was keen to check out The Rec Room.

Brimming with children, teenage couples, and sports fans, the internal quarters were disgustingly warm and stuffy. Each of the games were also practically double the price at the Square One location.

​Since my first visit last year, I had always been keen to try the other classes on offer. Erring on the side of caution, I settled on a Level 1 Hip Hop class as opposed to Level 3 Jazz Funk for my return.

I docked at Isabel/Church after a 28 min ride from Bremner and Simcoe, arriving 15 mins before class start. Little had I known that the facility housed at least 5 more studios in a separate section than I had been last. There were also a second set of bathrooms, wherein one could find two shower stalls (that doubled as change rooms), a bench, two impossibly small stalls. A water dispenser, sofa, and benches with peeling patent leather were positioned outside the studio rooms. The water dispenser had long run out of water before the second session classes even commenced at 7:15 PM though.

​The class progressed at a very manageable pace. I had no idea what to expect of a "Level 1" class before entering into the studio, but confidently confirmed that the description aligned with the class contents. Although a far cry from an "absolute beginner" class, it incorporated skill-building moves that could be further refined by practicing at home. Repetition in the sequence allowed participants to familiarize themselves with the moves, slowly adding bounce and groove where feasible.

There was, admittedly, a shocking amount of footwork. While these steps did not pose great challenge to me after years of K-Pop choreo practice, the warm-up bounces were difficult to execute with precision and presence. Identical commentary could be extended to moves that required a "loose" upper body. Instead of sharp, defined isolations, the choreography demanded a liberal aura to flow through the body. In this sense, Level 1 served as the perfect opportunity to practice hip hop fundamentals with repetition and guided cues. The instructor also strived the convey the details of the moves to the best of her abilities, either using imagery and examples or breaking down the moves into either footwork or arms (akin to Zumba).

​Despite not enjoying the immature aura of other class participants (one guy came late and stood directly in front of me!), enrolling in Level 1 Hip Hop had been a splendid decision on my part, furthering my dance journey in genres less acquainted.

I departed the studio in haste, opting to change out of sweaty attire only after returning to the office.

​Dinner assumed an end-of-day discounted Teriyaki Chicken Sandwich and zero calorie Muscat Iced Tea from Kibo Market.

Accompanying my short-lived stay in the office kitchen were FIFA highlights from the Brazil vs. Scotland game, which succeeded in riling up even me, a total non-sports enthusiast.

Afternoon pick-me-ups are home included Vietnamese Coffee brewed using a phin and a flavourful-but-frustrating blend from Tobbi Cafe (ironically ground too fine for use in the traditional contraption) and a Ribena Refresher with dehydrated green lemon slices from Taiwan.

​The weekend was welcomed with yet another hectic schedule. Morning pilates enabled me to start the day in an affirmative, fulfilling manner. While the session featured a repeated sequence from last week, the unexpected familiarity allowed for better performance: Having been exposed to the moves at least once, I had acquired a better grasp of the sequence, thus better control overall. The six-day downtime has also granted an opportunity to practice at home. Apparently, the instructor's class format involved repeating the same routine for two weeks, then introducing a new one. At the termination of class though, she informed that she would be away on vacation for two weeks. Regrettably, the last weekend of my community centre pass would be with an unknown substitute.

Following the class was a series of errands and chores. These activities led me into the early hours of the afternoon, at which point I grudgingly made my way towards Markham.

​Despite allocating 75 mins of travel time for a commute original estimated for 60 mins, driving conditions on the 401 were despicable. I nearly arrived late after having to detour for two collisions along my route.

Thankfully, the appointment progressed timely and smoothly though, and soon I rejoined the outside world and its harsh UV rays.

​It had never occurred to me that Markville shuttered at 6 PM on weekends, which was all too reminiscent of Richmond for comfort. I bawked at the early closure, hastily marching from one end of the mall to the other to reach my POIs before the gates were drawn.

I had expected end-of-day closing sales from Saint Germain, but unfortunately found none. A Sweet Corn Bun and discounted Portuguese Tart were procured from the bakery in the few minutes before closing.

​The plan was to consume the bun with a side of Comebuy. Alas, the Downtown Markham district proved tragic for parking. Moreover, Comebuy's extraordinarily sluggish service deterred me from placing an order. I'd grit my teeth while meandering back home for the next hour.

A few bites of the Sweet Corn Bun reminded me why I often steered clear of Saint Germain. The bun was satiating, while the fillings heavy and dimensionless. The inclusion of cheddar lacked cohesiveness, the mayo was sickeningly rich, and the corn kernels were slightly shrivelled. Lucullus would have assumed my preference, though my strides had not been grand enough to make my entry before the mall's unseemly closing time.

​My next trip to the northeast end of the GTA is currently unplanned. With two more beauty treatments credited to my account though, it is likely that I will make my return prior to the arrival of wintry weather.

The first stop of the day was Chatime, where complimentary Ube Brown Sugar Peal Lattes would be distributed to the first 50 people donning purple. Although I've never been fond of Chatime, I do enjoy ube, brown sugar, and free milk tea. Venturing further from the GTA increased our chances of falling within the 50 count, so I took a leap of faith and attempted an outlet with the earliest opening time of 11:30 AM.
Located inside a Walmart, the destination was a fitting stopover for our long drive up north, for it offered indoor plumbing facilities in addition to an opportunity to pick up non-perishable groceries if needed.

The number of patrons waiting outside the gates was also far fewer than expected. My browsing partner and I successfully assumed the fourth and fifth positions in line. I'd likely qualify for the purple requirement by default given my partially purple mane, however a fuzzy terry wristband was prepared for my chauffeur, with the knowledge that others' wardrobe staples likely did not revolve around the hue.

​I wasn't expecting milk options of almond, soy, and oat to be offered for the complimentary 12 oz. beverage, however gladly requested oat milk at being informed of the choices. The drink combined a base of brown sugar milk tea with an iris ube foam. A tasty concoction it was, though the ube content was hardly distinguishable. (I'd take to my own Ube Crinkle Cookies any day!)

Around 11:50 AM, we departed the asphalt lot for La Pizza Shoppe within the Kleinburg BIA. Relieved I was to be on schedule for the restaurant's 12 PM opening.

Alas, only upon drawing near the entrance were we, along with a handful of other waiting customers, informed of "inadequate pizza oven heating time" and a subsequent delayed 1 PM opening. Those patiently hovering nearby were as equally frustrated by the news as I was.

​I resorted to swiftly strolling the proximity for alternatives. Finding none that fit budget, scheduling, and private parking lot requirements, I declared that we would make our way directly to the next stop instead.

The McMichael Canadian Art Collection recently surfaced on my radar after being added to the TPL Map pass selection, but passes had long vanished due to newness and demand. It was strictly by chance that "Free Family Sundays" were discovered when browsing the website. Recurring on every 3rd Sunday of the month, the date coincidentally aligned with the day's planned happenings.
​I had reserved tickets online in advance, though they did not appear necessary as there was no formal check-in procedure for admission.

​A winding asphalt path led into the gallery grounds, temporarily terminating at a parking toll booth. Both sides of the presumably private road featured outdoor attractions with paved and unpaved trails. These components could be accessed free of charge by taking transit (Ha!) or leaving one's vehicle in the nearby BIA area or overflow parking area within the Kleinburg Public School lot.
Given the muggy external conditions though, I did not desire retracing my steps half an hour each way. The parking fee was $7 per vehicle and permitted re-entry access with retention of receipt. Admission was assumed to operate similarly, allowing visitors to support the Art Collection and BIA area simultaneously.

​The vehicular entry path concluded at a roundabout that was evidently not intuitive for drivers. Many visitors, including my browsing partner, opted for an immediate left into the visitor parking, disregarding the one-way signage indicating counterclockwise flow about the sodded centre median. Having been involved in the review and design of such channelizers, the observed behaviour was as disappointing as it was dangerous. Revisions to the signage and pavement markings on private grounds ought be undertaken to minimize conflicts and improve safety.

View the full album HERE !

​Contrary to visitor reviews, there was ample parking within the lot. We meandered towards the main gallery building after a quick review of the map. From the physical surroundings to the material choice of the structure, it evoked an irrefutable sense of Canadiana.​

Once inside, we made a beeline for the bathrooms. Immediately next to the entrance were benches, a coat storage area, lockers, and two accessible bathroom stalls. Naturally, these stalls featured a lengthy lineup. Nearby signage informed us that additional stalls were located on the basement level. By detouring through Cabin, the gallery's in-house dining space, and descending a carpeted stairwell, one was met with further indoor plumbing facilities - 4-5 stalls to be exact! The basement level also housed an administrative area with viewing window, water fountain/refill station, vending machine, and private dining/event spaces.

Back on the main floor, we took to our only option of Cabin for the mid-day meal. Despite being described as a "café", the seating area expressed a confusing aura. With the exception of a handful of tables by the window, most of Cabin's tables were extremely dim with tawny overhead lighting. Even the tables positioned along the windows did not possess unobstructed natural illumination, for the windows were relatively small and separated by wide, stone decals.

Gazing around, I saw bar-style seating with backless stools and tall, round tables with limited surface area, lounge chairs with no fireplace, and lacquered 4-seater tables adorned with unwiped food debris and artificial potted plants. The environment was distinctly casual, with the lazy part-timer of a uniformed waiter even appearing disgusted when I identified the presence of crumbs on the table for his attention. A reluctant wipe down of one half of the table was his halfhearted response.

Irritable and quiet for most of the morning, my browsing partner's attitude persisted into the meal. The conditions paved the way for another eruption of discontent, much like in Jeju. Similarly, attitude changes were gradually observed going forward.​

​My pick of the Cabin Cheeseburger was a decent one, but not particularly memorable. The platter consisted of the elements listed in its menu description, though none were executed to a noticeable degree of finesse.

​Alongside my usual ask of salad dressing on the side, gochujang aioli was also requested to adopt the same format in fear of delivering intolerable spice. Much to my delight, the Cheez Whiz-tinted condiment was surprisingly creamy and not too spicy. Pickles, aged cheddar, and a handful of caramelized onions helped to reinstate much-needed moisture (juiciness) to the somewhat overdone patty. I enjoyed the meal overall, but found the ration costly at its $24 price tag.

​My browsing partner's Organic Turkey Chili was informed to be "fine", and adequate for minimal appetite.

In conclusion, Cabin offered food for the masses, lacklustre customer service reflective of a fast casual eatery (think JOEY's) and a family-friendly environment for a somewhat premium price. It is recommended to seek out an alternative dining experience if already travelling the hefty distance, for our stay merely constituted a back-up option for time and convenience.

​​Before entering into the gallery, visitors have the option of storing bulky belongings in one of the many various-sized cubbies near the entrance. It was uncertain whether these lockers were free, though the keys being fitted into the cubbies appeared to imply so. With only my Borealis Mini in tow, I opted out of the locker option. That said, it is worth noting that backpacks of any size will trigger stern warnings from gallery staff to wear the bag on the front of the body to prevent any accidental contact with the artwork. Holding the bag over one shoulder was insufficient by their standards and I was told to "wear the entire bag in front".

The first few rooms of the gallery comprised of Indigenous mixed-medium pieces, a corridor dedicated to FISH, and even a compact theatre with film screenings!

Although the AGO houses an honourable assortment of Canadian artwork, it offers just a taste of The Group of Seven. In contrast, McMichael offered a far more extensive collection, with rooms upon rooms dedicated to various members of the collective.

​I specifically appreciated the choice of neutral overhead lighting to showcase the texture of artwork (ie. oil on plywood) and allocating spaces near the window for static activities, such as seating for admiration of the views and shrubbery outside or a kids' drawing space. This prevented visitors from clustering in the corridor if viewing art.

​Absolutely in awe at the expansive array of The Group of Seven works, I reckon I spent well over an hour strolling through the superbly curated corridors of national landscapes and societal depictions. From snippets of life in winter in Quebec to mountainous, timbered regions in British Columbia to stunning fall foliage in Ontario to abstract wintry illustrations in the Arctic territories, an overwhelming sense of patriotism was felt every step of the way. The pieces harnessed a quiet yet impactful presence, not unlike the Canadian culture I know and love.

The Old Growth exhibition reinforced my wonder and admiration for our nation's natural landscapes, igniting a spark for exploration.

​Navigating through the Fresh Air exhibit then onwards to the second floor via an architecturally stunning ramp led me to a music performance area that doubled as a runway and event space.

​An elderly couple sat in the front row of the venue, awaiting the live music schedule.

​Indigenous artwork assumed a dedicated space on the upper level of the gallery.

​The rooms were filled with colourful, descriptive paintings, ornate masks and headgear constructed of different materials, and even traditional attire.

​Guiding visitors back to the main floor was a carpeted ramp with railing. One side boasted a beautiful view of the surrounding environment, while the other reflected on Canada's geography, natural terrain, and associated animals.

We browsed the gift shop briefly at the end of the 90-minute indoor exploration. Having laid eyes on the vast selection and print quality of the Rijksmuseum, McMichael's handful of art prints fell short of expectations, regardless of paper thickness, variety, or vibrancy. The same sentiment applied to tea towels, tote bags, and cushion covers - all of which embodied a wince-worthy tackiness.
​
On the other hand, the Indigenous-themed neckties, snow owl plushies, and pepper mills adopting the appearance of a tree trunk were amusing finds.

​By this time, the cloud cover from the morning had receded to reveal ungodly amounts of UV. Temperatures soared as sunlight washed over the premises. I immediately retreated to the car for sun protection and my trusty neck fan. Then, we set out to cover the outdoor components of the grounds.

​The map had rendered the illusion of the trails being much lengthier than in reality. We covered the Sculpture Garden in record time, then looped back to retrace our steps to the parking lot.

​Along the way, we strode through the Cemetery, also known as the "final resting place" of The Group of Seven. Beyond an info board though, there was little else to complement the significance of the tombstones and their owners.

​With approximately one hour until our scheduled departure, there was enough time to continue exploring the trails around the gallery building. Although the trails were not paved, they were incredibly short with minimal elevation change. My browsing partner spoke lowly of the outdoor components, however I begged to differ: The level of trail difficulty - or rather, lack thereof - was precisely the aspect that rendered McMichael an inclusive, family-friendly attraction.

​The McMichael Trails connected to the Granger Greenway of the Humber River Trail, which offered more varied conditions for the hiking enthusiast. Instead of continuing onto the Granger Greenway, or sojourning along the Bindertwine Trail and back, the heat prompted an early return to the car.

A stopover at Tim's was proposed for much-needed hydration. Timbits, on the other hand, could have been eliminated from the order entirely, as their sugary glaze instantaneously liquified amidst the late afternoon heat.

​From there, we embarked on a hour-long drive towards Innisfil for supper.

​Hotpot accompanied by Moosehead Lager and Chrysanthemum tea made for a cozy, heart feast for four.

My Pecan Pie materialized when dessert time rolled around. Freshly sliced watermelon, a Cookies 'N Creme cake from Sobeys, and champagne speckled with gold flakes accompanied my pie to the patio, where we sat admiring the gorgeous gradient of a summer sunset.

​At the late hour of 10 PM, we commenced our return to the GTA. I hadn't anticipated the late return, and neither had my browsing partner. Although early schedules were in store for both of us the next day, there wasn't an ounce of regret towards the day's activities.

​Following the continual downpour of Sunday, cooler temperatures and gorgeous blue skies welcomed the GTA into Monday. Breezy conditions enabled a lengthier ride, for I could continue without fear of building excess warmth.

My first stop was the Distillery District.
​Although the quaint commercial neighbourhood sees highest volumes during the Distillery Winter Village, the quieter spring/summer season is a wonderful time to roam without the corridors being inundated by crowds and risking the extremities growing numb with each passing second.​ Suffice to say, Distillery is stunning and utterly underrated in the warmer months.

​As one would expect, there was no shortage of FIFA-related merchandise. Bergo Designs' Jellycat inventory had been supplemented with $100 Footballs and a giant Octopus.

A bathroom stop later, I continued on my way. External conditions were beautiful but incredibly dusty, to the point where a Buff could not prevent olfactory irritation and a runny nose.

Consistent with the reviews of locals, biking up Sherbourne was hardly ideal, however it was better to have a dedicated facility than not. Let it be known that the Dundas/Sherbourne intersection ought be avoided where possible, and especially at night. Even a brief pause for the traffic signal change conjured recollections of E Hastings, in particular the exterior of Hope to Health on Powell Street.

Routes with dedicated cycling infrastructure made for the most comfortable, seamless segments, regardless of physically separated or not. Navigating the shared facilities of Front Street and the notoriously aggressive Uber drivers, taxis, and heavy trucks persist as intimidating.

​When a coworker came by to inform me of her early office departure, I took the opportunity to indulge in a chatty coffee break at Isabella's. 

A Donut and Drink Combo set me back $8.50, offering a $1.75 discount off my picks of a Cinnamon Sugar Donut and Iced Vietnamese Coffee, priced at $3.75 and $6.50 respectively.

​The Iced Vietnamese Coffee leaned sweet and did not impose the immediate caffeine jolt associated with Vietnamese coffee. A milder profile with cloying qualities was detected during consumption, while the energizing aftereffects were experienced approximately 1-2h later.

Declared to be the cashier's fave, the Cinnamon Sugar Donut drew me in with its delicate shape and sweet scent of cinnamon. Unfortunately, it was obnoxiously sweet and heavy, resulting in a queasy stomach and overall lack of enjoyment. Such post-ingestion side effects are not uncommon with mochi donuts, as the batter relies on glutinous rice flour and an incredulous amount of oil.

The impromptu trip to Isabella's reminded me of why I typically avoided mochi donuts in the wild.

​My second in-office day was blessed with similarly splendid weather. With less cloud cover though, UV rays were noticeably stronger. A reduction in gustiness also meant that atmospheric conditions were warmer.

Braving Front Street East's parked cars, delivery vehicles, and narrow roadway once more, I headed towards St. Lawrence Market. The nearest Bike Share dock was stationed at the SE corner of Lower Jarvis and The Esplanade. After docking, I meandered towards the market building, entering from the lower level.

The ground floor has always housed the greatest points of interest for me. Heading upstairs, I made a beeline for the produce section. My resolve was unshakable: I was here to obtain fresh rhubarb for baking.
Priced at $5.99/lb, I obtained about 1.14 lb of the seasonal crop. Four stalks amounted to a price of $6.83, which was reduced to $6.80 when the cashier relayed "Don't worry about the nickel!".

​I had come prepared with plastic bags to shield the stalks from the elements, but was relieved when the market provided both clear plastic bags and a grey plastic bag with handles at no extra charge.

Roaming the grounds briefly, I made one stop at Blackbird Baking Co. A $4.50 Canelé was procured out of curiosity.

​I must have appeared a bit silly fully masked with a Buff and with stalks of rhubarb protruding from my backpack, but mobility wasn't restricted in the slightest.

The next stop on the lunch agenda was Toronto's First Post Office, supposedly a popular sightseeing destination that I hadn't heard of until recently!

​Guided by the black-green-and-white signage of the Old Town BIA, I found my way to the entrance of the historic facility.

​Within was a mini museum of sorts, showcasing the evolution of letters, mail, stamps, and all things related to post. Beyond learning about the history of the post office and neighbouring, culture-rich districts, visitors could also pen their own letters with the provided stationery.

​The Post Office also assumed a location on The Great Beaver Quest map.

​In the back room was a section about love letters. By scanning a QR code affixed to a vintage mailbox, visitors could anonymously - or not so anonymously - leave digital love letters or poems of their own.

Returning to the front of the building, I began to peruse the assortment of letters, cards, and artwork created by local artists. The objective of my visit was to obtain a Toonie Stamp - essentially a small piece of artwork resembling a stamp, exclusive to machine outlet. A toonie was required for this venture, and the front desk staff had no issues whatsoever exchanging my handful of quarters for the dual-toned, aquatic bird-embossed coin.

​Finally, I marched my way towards Mystic Muffin, which had resurfaced on my radar since making its way into the feed of online-famous architect, Cliff Tan. Lunchtime lineups were still as ridiculous as ever. Impressively, the namesake Apple Cake had not increased in price, remaining at a consistent and reasonable three dollars. Credit and debit surcharges were also identical to two years prior.
​
Merely the Apple Cake itself was sweeter than I recalled, albeit still wonderfully moist with substantial chunks of apple and a crunchy, sugar-speckled surface.

I rushed back to the office immediately afterwards, as my 1 PM meeting curfew loomed near. Hopping the curb at Bay/Richmond was easy, but doing so near Bay/Front was against my better judgement. Having neither realized the taller curb height in the Financial District and staggering weightiness of the new fleet of Bike Share bikes, the apparatus toppled over, dragging me down with it. My shin banged against the frame, resulting in an instantaneous yelp and impending bruise.

Stumbling back to the my usual Bike Share dock, I miraculously found one last spot. Then, limping back to the office it was.

A mid-afternoon break led me to take advantage of Pilot Coffee's Match Day promotion: 26% off either canned Cold Brew or Coconut Pandan Matcha on FIFA Game days.

​For the obscene price of $7.45, the layered concoction was wholly underwhelming and mediocre at best. Contrary to its name, it did, in fact, contain any coconut milk. Rather, the "coconut" content originated from a saturated green, pandan coconut syrup. While the accent flavour was interesting with subtle hints of pandan, there was no discernible coconut-y presence whatsoever. The top layer of matcha featured lightly grassy properties, which is probably more palatable to the masses, but inadequate as per my standards.

The 26% discount did not render the drink budget-friendly, though it is with some relief that I relay the following information: Pilot does not charge extra for alternative milks (as confirmed by staff on duty). As such, do what you will with this tidbit.

Office days are intended for collaboration, which often leads to socialization and sometimes impromptu discussions at one's desk. In all cases, in-person attendance allows for exchange of opinions, as well as sustenance.

My coworker gifted me a buttery pound cake halve obtained from a family gathering, while another came by to greet me and showcase a bicycle-themed cross-body that matched the pattern on my Buff. While fleeting, these interactions instill a tremendous amount of joy in my day and nurture a sense of belonging. Unlike my highly traumatic past position, I am grateful to announce that I am now part of a supportive team!

​Peanut candy hailing from Taiwan were also brought home for snacking. Phenomenally fragrant, extremely nutty, and crunchy without being excessively sweet, these bars immediately landed themselves on my radar for the next trip.

​The hunt for an appropriately-sized banana case continues...

Creations of the week included:

1) Rhubarb Crumble Bar

When Claire Saffitz posted a seemingly simple recipe for Rhubarb Crumble Bars, I was immediately prompted to create my own. A visit to St. Lawrence Market bestowed me with fresh rhubarb, enabling the project to take flight.

ii) Zesty Syrup

Gemini was summoned to convert the ingredient amounts into metric units; from there, the amounts were reduced by 25% to account for the smaller amount of rhubarb. Lemon zest was swapped for a damp orange zest based on availability, and vanilla extract was swapped with lemon juice for a sharp zing.

b) Oat Crumble

Claire's oat crumble was much softer than anticipated, likely due to the use of melted butter. It barely held together and began to ooze butter when pressed into the pan with warm hands. With this in mind, working in a cool kitchen is critical for success.

Ingredients:

• 226 g unsalted butter, melted/softened
• 0.5 tsp cinnamon
• vanilla bean paste *opt; see note
• pinch of salt
• 190 g brown sugar
• 135 g old fashioned rolled oats
• 260 g AP flour

Directions

1. Combine melted butter with cinnamon, vanilla bean paste, and salt.
2. Add in brown sugar. Mix to combine
3. Add in oats. Mix well, ensuring no bare oats.
4. Add in flour and fold using a spatula. If needed, use fingertips to gently incorporate the flour such that the crumble forms a dough. Do not use the palm of the hand, as it retains heat and can cause the crumble to become too soft.

​The treat was refreshing and tart, harnessing the juiciness of fresh rhubarb, faint tingle of orange zest, crunchiness of baked oats, and nutty fragrance of almond meal. It was not unreasonable to consume several squares in one sitting due to its surprising, low-density profile. As much as it would constitute a delectable afternoon snack - pair with coffee or tea for the ultimate experience! - the squares could easily double as breakfast bars considering their incorporation of fruit and oats.

Consistent with previous observations though, Claire's recipes tend to be unnecessarily fussy. Should I recreate the specimen, I would nix the stovetop syrup for a sweetened cornstarch slurry - like with macerated apples and attempt a shortbread base instead of the oat layer.

Regulating humidity levels is also crucial for storage. The Rhubarb Crumble Bars are best consumed within 24h of baking. Beyond this period, both the surface and base layer will succumb to osmosis and gradually begin to soften. By the 72h mark, refrigeration is no longer optional, however freezing and reinstating later constitutes the best option for later enjoyment.

Freezing instructions: Wrap sliced squares tightly with plastic wrap to prevent freezer burn. Bake at 350 F for 6 mins. Let cool completely and enjoy!

2) Dark Chocolate Truffles with Whiskey Ganache

The idea of whiskey ganache had lingered in my mind for some time, but it wasn't until right before a meeting that I decided to act upon it.​

​Suffice to say, this wasn't my brightest idea. The last of my Zartbitter couverture was hurriedly set while leveraging the cooling technology of the fridge. Hasty transfers led to condensation and sugar bloom - well-deserved, if you ask me. The surface sported a plethora of white specks, a far cry from the gleaming, shiny surface I had strived to achieve.

​The Miffy truffles donned less of a speckly appearance, but were more susceptible to fingerprints. I wasn't quite sure of the reason, for the shells were crafted of the same batch of tempered chocolate.

​I had been worried about the ganache splitting upon addition of alcohol, but was relieved when it eventually set. There was enough whiskey to allude to its dark, smoky aura, yet not so overpowering that one's cheeks would grow warm when ingested. The presence of vanilla bean was another lovely accent.

My perpetual gripe was the lack of uniformity in the casing and rough edges and finishing. The truffles had no issues releasing from the moulds though, and were promptly devoured by colleagues upon office unveil.

Leftover whiskey ganache led me to contemplate other potential creations using the truffle filling. I landed on an airy Chantilly whipped cream, wherein the ganache would dually serve to stabilize and contribute complexity with the now-diluted inclusion of whiskey. Of course, one cannot simply consume cream on its own: A vessel was needed. Milliseconds passed before my mind settled on a Coffee Chiffon for the frosting medium.

a) Coffee Chiffon

Coffee is a tricky flavour to incorporate into sponge. There is tremendous variance in instant coffee products across brands and type (granule vs. powder), which can result in any - or any combination - of the following extremes: excessive acidity, bitterness, blandness, and one-dimensionality.

My formula largely originated from Sunday Baking's Milky Chiffon Cake Recipe, with the milk replaced with an instant coffee solution, as shown in her recipe for a Naked Coffee Sponge with Mascarpone Cream. Note that I did not adjust the quantities used in this reference, as both recipes used 3 eggs to yield a 6 in cake.

When sampled fresh, the cake is delightfully tender and brimming with coffee essence. The qualities become slightly suppressed after chilling, though the cake remains delightfully springy and delicious nevertheless.

b) Whiskey Ganache Whipped Cream 

The cream had been constructed in such a manner that the inclusion of whiskey was intentionally muted, the presence of vanilla bean amplified, and the high proportion of heavy cream preserved to yield a featheriness to pair alongside plush chiffon.

c) Tempered Chocolate Decoration

Excess tempered chocolate from sealing the truffles was spread across a crumbled piece of parchment paper to form the cake decorations.

Admittedly, chiffon cakes tend to pair with thinner, wispier decals than algae-like shards. I hadn't prepared acetate strips for crafting a comparatively demure design though.

Regardless, the flavours were compatible and the snap was divine.

For somewhat of an impromptu creation, the cake was positively heavenly! - balanced, creamy, moist, and complex in a single forkful!

Overwhelming feedback from a fellow food enthusiast coworker read as follows:

• Delightful texture, perfectly balanced sweetness between cake and cream
• A cake that isn't too sweet, but (that) is (actually) sweet enough
• Really complex flavour, like vanilla-ish, but not quite
• Chiffon was airy, light, (and) balanced, with that vanilla whiskey cream to add that rich oomph

Unsurprisingly, the cake quickly assumed a household favourite as well!

4) Pecan Pie

This one needs no introduction. Pie crusts were prepared in advance and stashed in the freezer two days before baking, such that the process could take place in parallel with other baking endeavours.

The weekend involved an incredibly hectic schedule, even by my standards. After emergence of the first Pecan Pie, I headed to the community centre for another mat pilates class.

I arrived late (again) and was shocked to see the studio nearly at capacity. Quickly setting down my mat in the last spot, I rushed to grab sliders and a Bender Ball from the equipment area and arranged myself at the edge in accordance with the instructor's directions. The class was fast-paced and absolutely phenomenal just like the previous week!

• Sliders exposed muscle imbalance between hips, pelvis, and legs, which typically does not become apparent with a ball, foam roller, or even the Reformer Carriage.
• Around-the-world ball passes in a Superman setup position exposed mid-back imbalances.
• Opposite raised arm and leg planks are at an intensity level beyond my capacity.
• Yoga-style stretches with emphasis on inner thigh and hip opening finished a very intense class

​Saturday concluded with two hours of choreo practice and a Matcha Strawberry Latte. I was quick to discover the drastic difference in hue and profile between Japanese matcha (Momo Tea's Matsu) and green tea powder (Ten Ren's supposedly Shizuoka-derived green tea powder). Neither the degree of visual or gustatory saturation was comparable.

​As much as I loved all my Taiwan findings, this tea powder delivered some disappointment. A 1:1 application will likely not be possible for matcha lattes or baking.

I headed to IKEA next, intending on grabbing a budget-friendly lunch before continuing on my way towards Scarborough. Stumbling upon a Spin-the-Wheel event featuring a chance to win Meatball Flavoured Chupa Chups, I couldn't resist partaking as well.

The line moved quickly and I soon secured the strange lollipop.
​(Spoiler: It tasted positively revolting: excessively cloying yet somehow sour and off-putting at the same time.)

In stark contrast to the promotional event, the Bistro lineup was atrociously sluggish even at the early hour of 11:30 AM.

​The absence of my browsing partner led me to resist indulgence in the Swedish chain's new Strawberry Shortcake Slice. I adhered to a Salmon Fillet platter, which was presented in a reduced format than recalled - and on a flimsy biodegradable plate to boot! The nachos weren't bad, though the chips were somewhat stale and the meatballs wholly unfitting.

​BJÄLLRA, the newest addition to the KAFFEREP series, featured a lemon filling boasting an identically stringy consistency to the my go-to raspberry variation. Although it wasn't lemony by any means, I enjoyed it tremendously.

​Prior to arriving at the neighbourhood event, I stopped by Woodside Square for inside plumbing facilities. Residing in the parking lot was a dinosaur-themed play structure, which seemed somewhat out of place until I lay eyes on dino chairs in the mall corridors.

The food court was an amusing space housing a performance stage and adjacent military machinery installation. Again, the partially fenced installation appeared to lack cohesiveness with the community-centric retail centre, although interesting nevertheless. The grounds offered a strange sense of nostalgia and comfort, despite the fact that I had never set foot into the mall previously.

Baker Duck assumed a destination on my radar, so I made a beeline for the establishment after visiting the soap-devoid bathroom in the nearby corridor. Amongst the three Chinese bakeries in the mall, an endless checkout queue persisted at Baker Duck. Everbest was hardly busy, while Blooming Garden was actively promoting drink and bun pairings at discounted prices.

​Incredibly varied was the assortment, ranging from classics such as pineapple buns to avant-garde sandwiches fitted with roast beef, lettuce, and sliced cheese. Furthermore, the buns were decidedly cheaper than expected.

My six-piece purchase allowed for waiving of HST, though any purchase amount under $15 before tax could not be settled via credit without a surcharge. I handed a twenty-dollar bill to the cashier instead. 

Regrettably, Baker Duck's performance was lacklustre. The Pineapple Bun was a mammoth-sized chunk of bleached white bread that sat heavy; the topping was exceptionally thin, minimally crackly, and leaned sweet. That said, the overall conception still felt balanced, though not exactly gratifying. The Hot Dog Bun revealed similar satiating properties as the Pineapple Bun. Puff pastry egg tarts oozed an off-putting, greasy fumes after being reheated, and persisted soggy and disappointing. The Eel Bun was merely a pai bao sliced lengthwise with a strip of glazed eel wedged within, and hardly the butter brioche I had expected.

​It ought go without saying that Baker Duck shall earn no further chances with me.

When I arrived at the community event, a heavy downpour and ruthless winds engulfed the park grounds. Given these treacherous external conditions, we anticipated very few visitors, if any.

Much to our surprise, each of the booths received an impressive turnout. Parents had braved the ongoing precipitation to bring their children (and bikes) for an afternoon of guided educational safety training and bike decorating. A passport with numbered stations guided visitors through various booths for helmet checks, bike tune-ups, maneuvering lessons (with cones!) on asphalt and trail grounds, and spread awareness about ongoing and upcoming initiatives for neighbourhood cycling projects.

My time at the Bike Decorating station was hectic and damp, but incredibly fun and fulfilling! After the rush had subsided, we indulged in Jumbo freezies (bad idea, as the day was not particularly balmy) and Timbits.

Prior to heading back, I had two more errands lined up.
The first was a trip to LCBO at Steeles and Markham Rd. Tucked away in an unassuming plaza, this location undoubtedly boasted the fanciest sake collection of them all!

​Next was Pacific Mall, where I had hoped to procure an afternoon snack. Since the gradual demise of Tung Tung, I turned towards To Go Coffee for a milk tea pick-me-up. Unknowingly taking to an Osmanthus Oolong Latte without knowledge of its caffeine content, I took two sips of the beverage before resorting to transporting it back home. The late hour of 6 PM was no longer suitable for coffee.

​photoism was discovered just steps away from To Go.

Much to my excitement, I found Jay B's photo frame! In consideration of my chaotic, dishevelled post-rainfall appearance though, it was in my best interest to delay any photo-taking.​ ​Rather, it was time to embark on the hour-long journey back home.

​Meals of the week included a scrumptious Cheeseburger Pot Pie from Sweetie Pie, PB & Strawberry Jelly Challah Toast (a mix of homemade and store-bought from COBS), and several homemade creations.

The wholly unexpected invitation to a site visit on the edge of Vaughan was more than I could have wished for! From being denied PPE, a work phone, and site visits altogether just one year ago, I am glad to report back that interacting with our environment to identify in-situ constraints is now highly encouraged! Look how far we have come!

I awoke earlier than usual in preparation, commencing my commute at the early hour of 8 AM in hopes of arriving by 9:20 AM. Unfortunately, GTA traffic is hardly kind even to those that account for congestion. The trip spanned a grueling 1h 45 mins; By the 90-minute mark though, I made a stopover for indoor plumbing facilities. 

​The Tim Hortons bathroom failed to flush, causing an accumulation of urine and used toilet paper. In addition, the sink was clogged. I desperately fought the urge to vomit, Availability of toilet paper, soap, and running water were considered luxuries, for the men's stall was revolting beyond belief.

An approximate 2.5h site walk led us well past lunchtime, though the team was antsy to wrap up the venture before impending rainfall.

While there were brief moments of gustiness in the morning, conditions proceeded to turn hot, humid, and muggy around noon. I was equipped with a neck fan, wool socks, and plenty of UV gear, though did not think to bring water for the sunny trek. Coming to my saviour was the Earl Bales Community Centre, which featured air conditioning, clean bathrooms, and a water fountain.

Naturally, I took advantage of the site's proximity to North York and zipped off in the direction of Don't Yell At Me. My arrival time would also coincide with Mister Wheel's hours of operation, though online orders were not permitted until 2 PM. Consequently, I was restricted to placing the order in person.​

​My preferred parking area along Canterbury Place boasted plenty of spaces. That said, it hadn't occurred to me that signage was present to prohibit parking during business hours. I was grateful to not have earned myself a ticket for the infraction.

Life4Cuts within the Upper East has recently been replaced with photoism. Despite offering a wider assortment of K-Pop idol frames, the head accessory and eyewear selection have diminished drastically. New ENHYPEN frames were observed, wistfully devoid of Heesung.

A Single Person Set from Mister Wheel required about 10-15 minutes to prepare. During this time, I decided to confirm the status of the partially obstructed washroom facility. Located at the rear of the space, just past General An Posticker's counter, was a spacious single stall unit. Brown paper towel and a commercial-sized toilet paper roll were stored in a wire basket, for all the dispensers were out of service. Soap was provided out of a plastic bottle, as the wall-mounted dispenser was also, supposedly, broken.
My browsing partner had commented on the lack of pristineness previously, though the early hours of operation had rendered the facilities decent - and much, much better than Tims.

​​​Two Black Sesame Wheel Cakes and a Tung Ting Oolong Tea in a brown paper bag accompanied me back to the car.

On the way back, I swiftly claimed my Rose & Roselle Ceylon Lime Tea from DYAM. The barista had likely prepared it before I had arrived at Mister Wheel, as the bag had been transferred to the refrigerator in wait of pickup.

​While the concoction instantly quenched my dehydrated soul, it featured neither the fragrant qualities of rose nor zesty presence of lime I had envisioned. Moreover, the base tasted of a strong green tea, rather than Ceylon (black).

A truly forgiving 50-minute drive back to the west end of the GTA enabled me to sample the wheel cakes while still fresh. Scrumptious and gratifying as always, the rounds also boasted a reimagined design with a moose, the Rockies, and "CANADA" in bold letters.

​Similar to the Assam Black Tea (18號紅玉), the drink pairing of Tung-Ting Oolong Tea (凍頂烏龍茶) exceeded expectations with its sophisticated profile and toasty (think genmaicha) olfactory notes.

​Equipped with a cooler bag loaded with treats, I arrived in the office haggard from both baggage-wielding and humid temperatures. ​There was a distinct reluctance to venture outdoors, but even less inclination to remain in the PATH due to lack of ventilation.

By zipping in and out of the PATH grounds, I led the way to several (personal) points of interest:

• BREADY at York and Adelaide for intriguing pastries - Oh, how I marvelled at the Chocolate Brioche and Cube Croissants!

Occupying the same spot as last year, I was eager to sample Ruru Baked's Honeycomb Cereal Milk ice cream once more. Upon laying eyes on a swirled green-beige flavour though, I grew immediately curious about Kyoto Fog. The selection was supposedly a mix of Matcha and London Fog; naturally, I couldn't resist deviating from the plan to confirm its delectability. Albeit smooth, creamy, and enjoyable, the creation was relatively mild in exhibiting any notes of London Fog. It was a solid $3.75 scoop of Matcha, though could have done without the soggy waffle on the already muggy day.
​
My coworkers concluded the Union Station-exclusive of Strawberry Lime Basil Sorbet to boast a fresh, strawberry prominence, but ultimately fall short of showcasing notes of lime and basil.

​The rest of the office day was a write-off. Following a drawn-out lunch walk came a team meeting filled with carby snacks. Concluding the day were further chats amongst the team, wholly supporting the corporate intent of encouraging collaboration via in-person interactions.

Creations of the week included:

1) Marbled Banana Bread

Although I typically craft my signature in batches of two, the readily available quantity of spotty bananas amounted to a single loaf. Resulting from the comparatively careful mixing process, I achieved a beautiful, turbinado-studded creation with wavy layers and an absolute absence of pockets of flour. Needless to say, the alkaline aftertaste was also nowhere to be found. I enjoyed it tremendously, as did my office mates!

2) Caramel Honeycomb Cake (Round 5)

​My latest attempt at the recipe that caused Papa Fung to assume a household name prompted me to revisit notes from my most successful iteration.

I adhered to the original recipe amounts this time around, for there were enough eggs (five) to bake the round in an 8 in pan. For reasons beyond me though, the surface scorched, while the centre persisted somewhat custardy and unset. It was concluded that a toaster oven was not the appropriate baking apparatus for the job, and that reverting to a full-size convection oven is recommended for best results.

​Despite the unexpected dampness and mild charring, the cake was still as delectable as ever! The stunning honeycomb structure prevails each and every time without fail.

​3) Orange Sweetened Condensed Milk Pound Cake with Matcha-Orange Glaze

​Without really giving it much thought, I picked up a random Sunday afternoon shift in Scarborough for extra funds. As an outing to the east end of the GTA immediately eliminated opportunity for at-home activities, it was imperative to commence any baking projects of interest portion to the weekend.

​A new tube of sweetened condensed milk enabled another variation of Sunday Baking's infinitely adaptable infallible pound cake.

I had landed on orange zest for the cake base, but remained uncertain about the glaze: Should I stay consistent with an orange white chocolate glaze, or switch it up with a matcha glaze? Would orange and matcha pair well together?

Typically, matcha is paired with floral notes, or citrus that leans slightly sweet - think yuzu. Alas, yuzu zest is not a common ingredient, nor was I willing to undertake the potentially painstaking procurement mission.

​a) Pound Cake

Ingredients:

• 150 g unsalted butter, softened
• 180 g sweetened condensed milk
• 40 g granulated sugar
• 150 g AP flour
• 4 g baking powder
• 3 eggs
• Vanilla extract
• Orange extract
• Pinch of salt

Bake at 330 F for 41 minutes

​Instead of using Sunday's original glaze amounts of 250 g melted chocolate and 35 g oil, I opted to reduce the amount of chocolate to prevent having too much excess. Based on previous remarks, the ideal ratio appeared to be: 1:10 oil to chocolate by weight. The total amount of couverture was reduced from 250 g to 200 g, then divided evenly to form one orange glaze and one matcha glaze, for I simply could not settle on the flavour!

​Glorious was this unexpected pairing of orange and matcha - it exceeded expectations in ways I couldn't have imagined! From the delicate citrus fragrance to the tender crumb to the delightfully crunchy, dual-layer glaze, each element was discernible in the final product. Not a moment's contemplation failed to prevail!

Despite being equipped with my community centre pass, I've found fewer and fewer reasons to attend classes. While Bollywood is fun, the Zumba sessions are regrettably lacking in intensity, duration, and energy (or too contemporary and busy). When a Friday evening for Zumba at River Grove was unsuccessful, I resolved to attend two Saturday morning sessions for Pilates.

Departing later than I ought have, I made my arrival for the 10:15 AM session approximately 7 minutes late. Hastily unrolling my mat and grabbing a fitness circle, I laid down and joined the small group in the Hundreds. While I was initially concerned about missing the session start, the class definitely proved to be challenging enough, incorporating intermediate-level moves and controlled, cued breathing. Most importantly, the instructor comprehensively embraced mat pilates fundamentals in the routine!

Spiritual teachings aside, I thoroughly enjoyed her class and would return in a heartbeat for splendid - and, most importantly, proper - mat pilates again! To date, I had not participated in a community centre class that I enjoyed as much.
​
Surprised I was to learn that the following pilates class was led by a different instructor. The 11:30 AM session showcased an entirely different demographic than the 10:15 AM one: There were noticeably more seniors, mother-children duos, and generally unfit people. A well-ventilated room was much appreciated with the increased participant volume.

The routine was an extremely modified (aka beginner) version of my own routine at home, thus fell short of introducing a physical challenge. Core exercises were few to none, save a handful of plank variations. Small hand weights were used for the class, but those in the bin quickly vanished, leaving me with one 2 lb weight and two 1 lb weights. Neither were particularly useful, unfortunately. I strived to increase the difficulty level and add props wherever possible to achieve a similar burning sensation.

​Although I could barely see the instructor from my last row spot, it was evident that the instructor was very observant of the class' abilities. Along with encouraging those to err on the side of caution and reduce their range of motion for moves with difficulty, she gave modifications for varying skill levels and shifted on her mat when she learned that I could not see her limbs from the back of the class. Oddly though, she did not rectify form for all the improper planks.

I hadn't the foggiest idea why many class participants had arranged their mat in a X-format; it did not make them stronger and only yielded an uneven surface.

​Braving the blinding sun, I made a stopover at Booster Juice before heading home. The $4.99 banana case that I had located online turned out to be much smaller than expected.

​Consequently, I departed with neither a banana carrier nor overpriced smoothie in hand.