Category Archives: Smorgasbord

So Slap Me! (Slappy Cakes)

eastwood slappy cakes j.anne gonzales blog

Cooking pancakes is a skill I am least capable of, next to sign language and texting while driving. Even with Aunt Jemima’s big motherly love, I have created poorly shaped, stiff as cement and just “blech” quality pancakes, if there is any quality at all to my work.

So finding myself in Slappy Cakes, make-your-own pancake mecca, remains to be a conundrum.

 pancake menu slappy cakes

However I found myself not being a fire hazard to the place and painstakingly spending time with my  fancy creations. Perhaps it was that nasty griddle that made cooking life an easy peasy task.

blog slappy cakes

Yes my dear Watson and readers, there is available syrup on the table.

jenina gonzales pancake 

Slappy Cakes is that place wherein you actually pay a premium to make your own pancakes (your choice of batter, fixins, syrup and toppings). The result is a dish you can never complain about—because you made it yourself! That’s the catch!

 buttermilk whole grain pancake batter

They give you a 225 oz bottle where you squirt, slap and paint the griddle with whatever you fancy. Splatter it with your choice of toppings and eat like a messed up kid.

slappy cakes manila

philippines slappy cakes

Being plain weird, I chose the whole grain batter with chocolate chips. The result is a chocolate chip-digestive pancake that was not too sweet but was soft (and slightly undercooked as I was hungry). Many may dislike my multigrain choice for its gritty and slightly salty taste but I liked it just fine.

lazy black cat manila pancake

I may be lazy, but I make a mean Chocolate Chip Digestive.

The buttermilk batter with combo #1: Blueberry and Lemon Curd seemed to satisfy my companion but claims it was enhanced by the toppings and syrup (there is free syrup on the table which will do if you are not from Canada anyway and in demand of the real maple syrup). Hence, without these sweet add-ons, the batter on its own might be on the bland side.

 pancake multigrain blueberry manila

I agree. If the batter was so good, then this should be batter heaven and Slappy Cakes would not make as much money from its bacon, sour cream, white cheese, maple syrup, blueberry, bananas, etcetera. Mr. Slappy would go poor from selling batter alone and as they say, a pancake isn’t a pancake without the “others”.

Okay I just made that up.

pancake manila slappy cakes make your own

J for “Jemima Wannabe”

There is a vegan batter that is also available, not to mention eggs and potatoes. Back to the vegan batter, I wonder how it will taste and if I could pair it with mushrooms and white cheese. If ever that concoction proves to be a gastronomic success, then it would be my turn to slap anyone!

make your own pancake philippines

When we TRY to be creative, we end up eating raw, burnt or just oddly shaped items.

Seriously, that vegan batter—I JUST HAVE TO TRY! I will be getting green dreams until then.

Philippines quezon city slappy cakes

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Cold Soba Nights

 soba tempura japanese

The search for Little Tokyo (Pasay Road) has been a long and winding road and the best way to get there is not to plan at all.

That’s how I got there.

Just say: “I want Ramen” and like Harry Potter’s Room of Requirement, the mysterious door appears in front of you! Then you go through this drunken sakura alley and next thing you see is Little Tokyo with the takoyaki ladies and the la-la-lanterns. Pick your choice dining place and eat like it’s the Meiji era.

 japanese food lazy black cat

How we ended up at Hana was a combination of accident, timing and good lighting. Since this was an unplanned trip, I never had the chance to research on where to eat, much less how to read signs in Japanese. However the takoyaki lady in Hana who also alternated as waitress and direction giver found the opportunity to seat the wanderers and so we obliged.

makati japanese food 

No reason can explain why I did not order the takoyaki balls which are quite a steal at P120. Perhaps this gives us a good reason to return. Unplanned of course!

j.anne gonzales little tokyo

Sumimasen for the blurry photos. The place was dark.

The tako karaage was supposed to serve as the pescatorian appetizer (domo) and was ungreasy and very tender, despite the form of the animal it originated from. To be dipped in salt, ah yes, quite an under the sea re-enactment.

 Japanese Food Makati

The Tempura Soba was the highlight of my meal, warm and sweet—just perfect for my cold! With perfectly fried tempura and chewy soba noodles making the ensemble, it was a fabulous dish for anyone in search of the perfect noodles! Sadly for me who cannot just delight in ramen (because of the pork stock) the soba offers the better alternative.

With the noodles so hauntingly rich and the flavor bursting with soy wonder, I believe there is nothing little about Little Tokyo.

jspsnese food makati little tokyo

And yes, I ought to come back. “Eat again, I must,” as Rurouni Kenshin would say.

As for me, Ja ne! See you later!

 

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In the HEAT of Battle

heat edsa shangri la

Best way to spend summer is in Heat, not in a seductive way. More of gastronomic.

Heat (EDSA Shangri-la) with its brilliant buffet spread is the best way to enjoy summer, way better than swimming, sun bathing and cooking combined! Being the sarcastic vegetarian, you can never expect me to come up with a fairly decent and comprehensive review for a buffet—but to talk about what I ate, I got that covered.

manila buffet jenina

While I swore to abstain from eating salad, I could not stay away from the greens. Picking up anchovies, shrimps, lobster, assorted cheese (emmenthal, luv!), squash curry (seriously) and walnuts from other stations, I created one mega pesto salad.

Best part of the meal was my self-concocted squid ink pasta with pesto, shrimp, various cheeses and lobster on the side. This warranted seconds but I was viciously eyeing the cheesecake so the lone serving ought to suffice. Lone yet the stuff that dreams of made of.

Heat buffet mandaluyong

A taste of laksa was all I needed to crave it for another day, but too much of that coconut milk was again, a hindrance to my ultimate dessert goal. Next time, laksa!

I had quite a fill of the lobster that seemed to pour from Poseidon’s basket. What a gracious gesture for any pescatorian.

For some outrageous reason, my plate gathered no stocks from the Chinese food section—especially the boring crispy fish that seemed to run out every time I ventured to that place. So I frequented the place that seemed to welcome me the most, cheese! I do love cheese and it felt wonderful to find a block present at all times.

dessert buffet manila

Buffet hotel philippines

The dessert stations were always filled with buzzing folks, I was just glad I got my hands on some pastries that ran out by the time we officially ended our meal. (Indeed, I snuck out in between main courses to pluck what seemed to be chocolate mousse/ganache (?) and panna cotta) on shot glasses.) the flourless chocolate cake was endless, a bit dry but acceptable as it went well with the ice cream.

heat edsa shangrila ice cream

My own concoction consisted of strawberry-chocolate ice cream, flourless chocolate cake-brownie-almond parfait. A wicked end for a satisfying meal.

It seems that when in Heat, best way to chill is just to eat like a lazy black cat. No stomach ache guaranteed. Just one smile that wouldn’t leave.  

 

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What’s Going on, Global FC

Philippines football players lazy black cat

As Carlito de Murga would put it, “Dios mio!” Si!

We’ve had quite a string of Global FC-related interviews, the summer happened, laziness crept in and well, food bashing came and out was football.. Not!

As a weekly denizen of Emperador Stadium, it is time to update our (Miji x J.Anne)  list of football features. I have been busy, and not just with pancake attacks and broccoli wars, but also with bleachers, boys and yes, the inevitable balls (plural, mind you).

But with the President’s Cup bringing us back on track, I present my nearly forgotten list:

Patrick Reichelt Global FC

Fasten Your Reichelt

First off was the uber special Patrick Reichelt who got 2 features from me and Miji, one for the Azkals site and the other for Global FC—a task more challenging than finding a new job (seriously)!

We started 2013 with this Fil-German winger and continue to get delighted with Kiki’s fabulous assists and moves. Truly he’s on the rise, this Reichelt guy. Heil Patrick!

global fc coach miji j.anne gonzales interview president's cup

Scot Session

Next was Coach Brian Reid, who, now that I mention it, is rather special too; the coach got his own spread on my blog. WordPress can get tough at times, but Brian is tougher (by a mile) so painstakingly finishing the layout is something I can afford to offer him. After all the Scotsman paid praise to my Scottish accent, and how can I refuse that kind of compliment?

So if anyone asks you for a Scot Session, by all means, say “Aye!” and never look back.

j.anne miji interview ben starosta for global fc

Brit it on

Then came Big Ben Starosta who’s big, British and the self-proclaimed popstar of Sheffield. What a fun guy this was, and so amusing that we chose the dainty Cake Club (BHS) to hold that boisterous interview.

In the end, so aptly named, courteous and missing his tea, we can only wish Ben more brill times in the country (and not just his new fave Cebu).

feature LGR j.anne miji gonzales azkals jersey

The Winning Pair

Lastly, we had the strangest choice for a feature: LGR, the athletic garments supplier of Global FC. In short, you say jersey, we say LGR. Rhayan Cruz, the R in LGR, has been put to the spotlight with our SWOT analysis questions (sorry mate, MBA times). I nearly came up with the title Dress to Possess but it makes absolutely no sense to a footy outsider.

Whatever title we used though, it doesn’t matter because LGR rules the pitch just as well as the team, and so good luck with the winning pair! Especially in the coming President’s Cup in Cebu this May.

And thank you for the jersey that finally solved my identity crisis. Meet player #23 LAZY BLACK CAT.

I wonder when I will be featured.

jenina anne gonzales jersey footballglobal FC jersey lazy black cat j.anne gonzales

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Kenji Tei: Ramen Night!

Hontou ni? Ramen houses must hate me; what a sad way to treat the cat that came up with Ramen Night at Kenji Tei (Greenbelt 5).

greenbelt 5 ramen

With the prevalence of chashu and pork shio and all that animal fat, it seems that ramen night was not made for vegetarians. But still, I persist. I cannot end ramen night without enjoying a single noodle sliding down my throat.

makati japanese greenbelt jenina gonzales

And so after interrogating the waiter to the point of almost unearthing Kenji Tei’s soupy secret, we managed to come to an agreement without having to resort to yaki soba, which I pointed out is a big no-no.

Cold ramen. It is summer anyway.

The Hiyashi Chuka (Cold Ramen) with sesame miso dressing (Hiyashi Goma Miso) came with pork slices which I asked to be magically turned into more veggies. The result is a chilled half bowl topped with tamago, cucumber and tomato slices. The presentation was lackluster was the flavor was sublimely sour and perfectly meat-free. The noodles were firmly chewy and drenched in sesame-miso, was absolutely apt as a summer salad!

The cheese gyoza seemed to be quite a hit, though sadly its pork composition could not be managed, altered and totally removed. Ah well, it was interesting watching others delight in this fried delicacy. Other shots of the dinner.

lazy black cat japanese restaurant

Japanese Greenbelt 5

makati japanese food

And of course what inspired Ramen Night.*sigh* Itadakimasu!

jenina anne gonzales

Look at my birthday note! Arigatou, Miji-kun!

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Pes-Tokyo Bubble Tea Dinner

trinoma japanese food

Creamy pesto is a sat-fat binge I can only afford on special occasions when I feel immune to dairy. Munch punching the menu of the newly opened Tokyo Bubble Tea in Trinoma was promising since they offer the Tori Pesto Spaghetti amongst other Japanese delights. Despite the lure of the Seafood Udon and Scallop Pasta, stubbornness led to la fee verte.

Sprinkled with nori strips, drizzled with wasabi-mayo and topped with chicken Yakitori slices, the Tori Pesto Spaghetti was a trip to Tokyo obesity. This was discounting the fact that the sauce was already creamy pesto, well balanced and mixed on un-al dente noodles. All in all it was hmmm-kay, given the small serving and attempts at creating a manga epic out of this dish presentation. The flavor was largely created from a smorgasbord of Saizen-Konbini products, so the Japanese flair is fairly evident.

lazy black cat japanese food

To add to your disappointment, I had water to drink so don’t expect any bubbly beverage reviews.

The yakisoba was so-so, yet the unnamed rice dish seemed to delight Ossan. I am partly grateful to Tokyo Bubble Tea for its sprightly ambience and free wifi and so instead of Sayonara, I say Ja ne (see you later!)

trinoma

They do have a Green Tea Cake I have yet to try, ja ne!

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The Spiral Never Ends

Sofitel buffet Manila

I may be lazy and always hungry but I would never lie, especially when reporting about a Sunday brunch at Spiral, Sofitel. Sure, we had to go through aunti-pathy and heinous methods to earn our way to that golden meal but it was worth all the torture. The taste of fresh parmegiano brought me to nirvana.

pasta foie gras buffet

The 21 Ateliers is what earned Spiral its bragging rights in the buffet business. It would be silly and unrealistic of me to rummage through and collect a wee bit of something from each of the 21 though, because contrary to popular belief, I am not a hoarder. If it were my last meal on Earth then I would most probably focus on the items that matter most to my life. And so if you were expecting an atelier-by-atelier detailed analysis, go find Our Awesome Planet or an indiscriminate blogger.

buffet manila lazy black cat

Because I will not post any photo of my foie gras (actually the top photo shows the raw form, find it!) though I did manage to sample a Nerds-size morsel. I may have said last day on Earth but I still remain to be a boring vegetarian.

cheese buffet cold cuts jenina gonzales

Who ate my cheese?

The cheese and cold cuts cold station with push buttons built for the art thief is so resplendent, I had to go for seconds. The Mona Lisa could live and thrive here and yes, she will get really fat but happy. The hard cheeses especially were so spectacularly cut and served, it was imperative to incorporate them in my subsequent meals.

salad caviar vegetarian buffet

Green Streak

Lettuce, caviar and all sorts of raw materials could create any salad you desire in Spiral. I settled for the Caesar dressing which was all right but with a smorgasbord of  shrimp, caviar, cheese (again), seafood, and broccoli (stolen from the Indian station), it became the salad a la lazy black cat once again. Meow!

indian curry buffet j.anne gonzales

Delhi-cious Delights

The North Indian station was barely visited which made it double attractive to me. Abound with lentils, curry, paneer, papadom and chappati—it was a New Bombay fest of all sorts. Best of all, it was a vegetarian haven, or so I was told though there were chicken dishes.

italian food lazy black cat

pasta italian spiral j.anne gonzales

Truffling Situation

While I couldn’t dabble in the pasta lair for fear of OD’ing on the carbs, at best I tried a platter of the spinach gnocchi, that parmesan thing with truffle cream sauce. Add in a bit of cheese from my abundant cheese platter and voila, pasta perfection.

italian buffet jenina gonzales manila

Italian Job

The pizza ovens were fantastic and the aroma memorable but I settled for the lapu-lapu (baked) and cheese-topped lobster (baked again). A bit on the dry side, still the fish was worth returning for.

buffet asia korean manila

chinese food manila spiral lazy black cat

Asian Invasion

You will probably hate me for NOT having visited the popular spots in our very own region. I admit, the Chap Chae was tempting, and so were the tempura, ramen, noodles, dumplings (I had the vegetable ewwwness), peking duck, more dumplings, kimchi and teppanyaki (which I heard was divine) but I got stuck in Europe and decided to park there till dessert. Told you I was a picky eater.

ice cream cake truffle panna cotta

Like Tea for Chocolate

The dessert station was the inevitable pitstop, and calorie counting was forbidden. The Paris Brest deserved the highest award and was the only cake I had for seconds. Hazelnut and chocolate mousse combined—more of Paris BEST!

j.anne gonzales spiral buffet

The carrot cake was not so bad given its bland-moist composition, while the dark chocolate truffle and Spiral chocolate chip cookies made superb toppings for my strawberry-chocolate ice cream combination. Glad I did not indulge in the Asian carbs since it was the sweets that made my Spiral brunch the best heist ever.

So, do you still think I’m boring?

PS

I considered forcing this as my pre-birthday brunch but fate reproves those that plan and so I was reduced to a mere mortal. Ah well, I have 8 more lives anyway.

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IHOP: Hop Out!

jenina anne gonzales blog food

One of the perks of being an adult is the freedom of having breakfast for dinner—and not paying the price by sitting in the corner for missing out on the other horrid food groups. Pancakes, oatmeal—heck, even ice cream—eat whatever you like—no one’s going to jail for that, unless of course you get from my plate.

fort bonifacio global city

And so that was the plan, IHOP (BGC) pancakes and eggs for dinner as we watch the fading sun. Getting wasted on cream was an expectation, as part of our pre-football game tradition.  Walking it off, maybe. Maybe not.

However getting creamed was more like it.

chocolate chip pancake jenina gonzales

The Chocolate Chocolate Chip Pancakes (2) were supposed to be dessert-and-dinner-in-one chocolate fantasy but regrettably turned out to be a mass of flour fury. Lackluster, powdery and extremely out of shape, it seemed like a practice batter out of my own kitchen, and believe me, I’ve made better pancakes despite my propensity to burn pans. It was a torturous lump to finish, and it did not help that the globs of syrup on the side held at least 100 calories per fl. oz. of serving.

I don’t suppose I will be dreaming of chocolate anytime soon. The chocolate bakemono perhaps.

cinna stack manila food

The CINN-A-STACK was the opposite, flavor-wise, with a maximum amount of sweetness, but sans the fluff factor; it was a gigantic and dry cinnamon flat-scuit. Is the IHOP kitchen experiencing drought which has led to the desert attribute of its pancakes? The powder  quality is impeccable and consistent, it makes me wonder why Aunt Jemima can’t share her secret with the international trade.

pancake lazy black cat

The New York Cheesecake Pancakes ought to be the bestseller and captured my interest the very first time I heard IHOP in Manila. Drought has conquered this dish too, not to mention the deficiency in the cheesecake (what monstrosity). With nothing left but batter and flour, this super ordinary dish topped with 3 sad looking strawberries deserves entry in the to-go bag.

Nothing I do can give life to those strawberries again. IHOP just killed them and they will find better peace in my stomach.

smokehouse combo

As for the non pancake items (Smokehouse Combo) I’d say they are the reason why IHOP’s existence is justified.

The scrambled eggs were whipped with buttermilk , making them the fluffiest ever mankind has ever seen—enough to make it an 80s icon. If the pancakes were this indulgent, then I would really welcome obesity as a life partner.

j.anne gonzales food breakfast

The Chicken Fajita omelette was a mega Mexican protein portion, complete with salsa and whipped cream enough to justify its 1,000 calories! Just mambo off the saturate fat, and we’re good to go!

smokehouse combo j.anne

The hash brown appeared like messy strips of greasy pik nik but were seamlessly cooked. Too bad IHOP had no mustard (it’s just me but you would love it with the usual catsup). The eggs and has brown went perfectly to the tune of an awesome breakfast. If only the pancakes sang the same song—perhaps they were tuned to fit a requiem—then this would’ve been one heck of big breakfast for dinner which I have always dreamed of.

jenina gonzales blog

However the pancakes, the stuff of which my dreams are made of, were just a dry disaster. And now there’s one less comfort food in my list and the new theme of my nocturnal paranoia.

Oh IHOP, keep on clucking—I’ll be back for those! And if you can’t find help from someone named Jemima, try someone close.. Jenina (cough, cough.. me). Promise to work beside a fire extinguisher.

football lazy black cat jenina gonzales

*An aftermath of the dryness disaster caused a chain reaction all the way to Emperador Stadium at McKinley Hill. Apparently it was not enough to ruin my digestion, my team got creamed as well. Ah well. I HOPe we learn from that flourry of mistakes.

 

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Scot Session: Brian Reid

On loan from the land of haggis and shortbread, Brian Reid delivers more than a decade’s worth of football experience as newly installed Coach for Global FC. He may have grown under rule by monarchy, but his multiclub chronicles and European discipline make him the “Awrite! Yer guid!” choice as local commander. Former defender and now a full-time coach, Reid is just about Reid-y for his next challenge, braving the local football storm with Global FC. Global Force, prepare the bagpipes!

J.Anne Miji Gonzales interview

What the Scot!?!?!

Brian Reid, all 6’2” of him, can be quite the imposing figure—especially when plotted in a territory like the Philippines, where most of the folks will have to look up when addressing him. From afar, conversations can be painless, but up close, a stiff neck is quite on the way. And with his blue eyes, an equally commanding physique and rich Scottish accent, Global FC has certainly gone global with this bloke! And global-high expectations are equally set on this former Rangers defender.

Reid grew up in Glasgow doing what a third of young Scots normally did in their youth—play football. For Brian, though, this pastime was elevated into a calling when he attended the young boys’ club during pre-adolescent years and trekked on this road to professionalism.

“I think the biggest factor in me becoming a professional football player was when I was a young guy—maybe six, seven, eight, nine, or ten—I always played with players older than me.”

“Playing against older and better players helped me develop better. I think that’s a major factor.”

Having played most of the positions gave him quite an advantage, and choosing to pursue the defender post was more of a pronouncement rather than a childhood whim.

“When I was younger, when I was playing boys club, I played left midfield, center midfield, and striker. Played on the left, played up front. But it was only when I was about fifteen or sixteen, I was a striker then, doing corner kicks, and then I thought, Maybe I should be a defender?” He was playing for Chelsea’s Under-15 when he had this position-changing realization.

“It was a lot easy to head the ball out than head it on target. I went from attacking the ball to defending it. The rest is history.”

Rangers Scotland football

While many may attest that Reid started out this schooling quite late in the game, his entry to the professional club is exemplary—joining Morton when he was about seventeen years of age.

“My first club was Greenock Morton. I played for their youth club when I was eighteen and then I broke into their first team shortly after. I made my professional debut at eighteen, which was reasonably young.

Three years later, Reid, who grew up as a Rangers supporter, played for the Teddy Bears. “The temptation of my boyhood heroes was too much,” explained Reid. Anybody who has a dream club would never pass up an opportunity to play alongside his childhood heroes. Eventually, he returned to Morton, and after two seasons, he played for several other clubs, including English clubs such as Burnley FC and Blackpool FC. Despite the long list of clubs in his playing career, the Rangers remain the most memorable for him.

Up in the Ayr

In 2006, Reid joined Ayr United Football Club as a player and after a year became Manager.

“I was made a manager after I stopped playing.”

The career shift inevitably complemented Reid’s organizational skills of coaching, supervision, match analysis and scouting. Having played pro most of his adult life was quite the joyride; it was time to put this experience to a more productive perspective, which he has quite a lot in reserve.

Liaising with the media, maintaining that keen eye for unimaginable talent and expertly analyzing matches were once individual functions that fused as Reid became a first-time coach for Ayr United. The transition was not entirely effortless; the challenges he met fell on circumstances other than the newness to the game, which we all know is far from such.

“It was quite difficult. A lot of these players, I’ve played with, had a friendship with. Now I’m a manager. Are they good enough to play for my team?”

Detaching friendship from fair play was Reid’s first test as a coach, one which he was prepared to face and battle if necessary. The result was a better commitment in strengthening the team, a strategy Sir William Wallace could’ve implemented himself.

From a different perspective of teamwork, Reid’s first challenge was to streamline the team structure—a practice he continues to this day. After all, he does share the mantra with firm conviction: A manager is only as good as his players. And getting to know Reid, the man isn’t the type to settle for second best.

“You have to learn decisions when you’re young and adapt to circumstances because every club and circumstance are different.”

Reid was manager of Ayr United for nearly five years. He was a full-time manager of a part-time club in a full-time division. The challenges were endless, but he charged them all to experience. “With age and experience, you obviously develop and get better,” said Reid.

Jenina Miji Gonzales interview Manila

Reid delivered promotion to the club and supporters twice in three years and managed the team to an unbeaten home league record through season 2008–09. Moreover, he took Ayr United to League Cup semi-finals in 2012 at Hampden Park, where the team knocked out three Scottish Premier League clubs in the process.

lazy black cat interview football coach philippines

In his final season, Reid helped Ayr United reach the 2012 Scottish Cup quarter-finals despite losing to Hibernian FC. He was also the Irn-Bru Manager of the Month, a testament to his success and character, on five separate occasions. Alas, when Ayr United was relegated again, he decided to end his five-year reign and stepped down as manager.

Reid Award IBN Bru

“Overall, I had a good team in five years. I can look back and say I did a decent job. It’s time to move on after nearly five years.”

Reid by Example

Just because a person has been a fantastic football player does not necessarily translate to tantamount excellent coaching skills—this is what Reid imparted to us based on his life’s lessons. Hence, coaching isn’t 100% gained from the pitch, but while it supplements the comprehension and appreciation, there is also the mixture of experience, leadership and that rare thing we call instinct—the interlocking of such enable a more competent and proactive visionary.

Having gone through several clubs in his lifetime of play, Reid does not weed out the better strategies and weave them into a powerhouse style to call his own. That method simply veers away from the real formula for coaching, if there is a formula at all.

“I think there’s no winning formula, yet. No sure-fire strategies and tactics to victory, either. Every club is different. Every situation is different. It’s about getting a system that suits your players and trying to get success from that. Sometimes decisions don’t go for you. Football is a game of two halves. Anything can happen.”

“You learn things as a player and as an early manager.”

Being adaptable and decisive are two key components in making sound choices, which is a far cry from textbook style leader. There is also the element of experimentation, learning from experience, and a wee bit of ill luck that, when it inevitably comes, Reid shrugs off with “Fail to prepare, prepare to fail.”

J.Anne Miji Gonzales Global FC Interview

With this tough and stringent background and in-depth know-how of the sport, not to mention his UEFA Pro License, any team that will fall under Reid’s tutelage is sure to be placed under constructive guidance.

When he left Ayr United, Reid was a scout at Bristol City and Falkirk. He was looking for an opportunity to go back to management, and we all have an idea of where in the world he was headed seven months later. With the UK-based One Above Management and Hinko’s global force and connections, Reid and Global FC crossed each other’s paths.

Reid Alert

There was nothing dramatic or fatefully momentous as to how Reid landed in the Philippines or learned about the Global FC vacancy. Straightforward was more like it.

“I must admit that I’ve never heard of Global FC before.”

There was nothing definitive as to his visit, either.

“The plan was to come here 4–5 days to meet Dan and I ended up staying longer. I was meant to go to America to attend a conference.”

However close to accidental was this stopover and introduction to Philippine football, it was his visionary and promising attitude that got him to test the tropical waters and stay on and agree to coach a Philippine-based football club. Perhaps it was the quest to improve something or to create an impact in a place so far-flung that made him take on the challenge.

Reid is aware that working at Global will be a new learning experience. “I’m learning myself and adapting myself to Global. You’re always learning. Even when you’re seventy, you’re still learning.”

“The biggest thing that struck me was the ambition of Dan. Great credit to the game. He deserves the success that he gets. I have a good relationship with him. He’s a very decent human being as well. Deserves good credit. Not many people will do what he is doing.”

With Mr. Palami and Coach Reid aligned in their grand objectives, it was easy for Reid to pack his bags and trade his scarves for shorts. The weather may not have been welcoming for the Scot, but prepared or not, Reid jumped on board with not so much as a grunt. It was “aye, aye” all the way and with a wee bit of excitement for the surprises that may come—which, we assure him, will be endless.

lazy black cat football interview

“Obviously, my job is to try to help him fulfill his ambitions and my ambition. It’s a joint act. And the players as well are all good guys. They want success. In football, you want as much success as you can. Hopefully, we all work together to bring that.”

“Have fun along the way, as they say.” We are certain Coach Reid will. It has begun.

Reid to Succeed

Some questions are not worth asking especially when the answers are quite apparent. Questions about plans and goals no longer warrant a thinking moment since the response is quite mechanical. But still, persistent and hard-pressed as we were, we must proceed with our standard Q&A. For the benefit of the curious.

“What are my plans? To have success as much as possible.”

As for the upcoming President’s Cup where most of Global FC’s preparations are being geared towards.

“President’s Cup is a bonus for us. A new experience for everybody, the Philippines, myself and the players.”

As for the players, surely the coach has something to say. Individual assessments are uncalled for and can be arduous for someone who has encountered foreign sounding names such as Elhabib and Bahadoran for the first time, but collectively: I think they’ve improved.

“We can’t achieve things overnight but for as long as we’re headed in the right direction.”

Doing things the way they should be and training in such a way that matches their skill set and potential are the prime focus. It isn’t winning right away, it’s moving in that direction of victory that brings them closer to their goal.

“Rome wasn’t built in a day, as they say. But for as long as we’re headed in the right direction, then that’s all you can ask for.”

Scout with It

“I’m always scouting for players. Always looking. You never stop.”

Even during his spare time—when he is not coaching, training and doing a wee bit of math or coffee—Coach Reid finds a sense of comfort in seeking out new recruits and potential players. This has been his practice in Scotland back then, visiting places, watching games and putting his keen eye to productive use. Even here in Manila, the job doesn’t end. He may use this as a pretext to visit places like Cebu or Davao, but then again, we might as well call this a prolific hobby, one that ought to benefit the group.

For those who spot Coach Reid gallivanting and watching games during his idle moments, time to put your best foot forward.

Kilt to Last

While the players of Global FC may scramble with words like “Guid mawnin!” or “Get yer *** here!” the feeling is mutual; the team’s constitution is just as diverse.

Even the coach has some adapting to do and considers his coaching stint here a “learning curve” but nevertheless “a good lesson.”

Players and coaches have a lot to learn and understand from one another, but that is the essence of teamwork and from one where diversity is the regularity. Global FC, being everyone’s club, is certainly the best vantage point for an assortment of members, all of which will contribute to a collectively holistic team. With everyone’s host of experiences, cultural influences and attitude, the result may be skewed but productive as a whole—which is what Global FC stands for. And Brian Reid can add a bit of Scottish zing to this ensemble.

What’s remarkable is that despite his 6’2” stance and Euro roots, Coach Reid knows all about roots and that everything starts from the bottom up, not the other way around.

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“In life, whether you talk to the boss, Dan, or you talk to the kitman, Hervie, you have to treat everyone the same way, with the same respect. You treat people the way you treat yourself. I think that’s important. Do that and greater chance of success.”

Because success isn’t just about winning the game, it’s winning the people too. And that’s what is important for a leader, visionary, ally, and new coach for what we call the People’s Club.

Welcome to Manila, Coach Reid! Have a wee guid steh!

Only at http://www.globalfc.ph!

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Agave: Ay, Carumba!

mexican restaurant

If Chicharito were to visit Manila one day and crave for a cilan-terrific burrito—both of which are extremely surreal—I’ve made my list where to take the striker. There’s Orale and Ristra’s, but let’s not forget the list which is banned from even making its way in his consciousness: Mexicanto, Mexicali, Baja Mexican Cantina, Taco Bell (how dare we bring Chicha to fast food) and Agave (BGC and Eastwood).

For those awed by the word Agave, I was too, until I learned that it is nothing but a juicy plant of the tropics and not a secret ingredient. Now if you think Agave, the restaurant, harbors a secret ingredient in its Mexican fares, that again brings disappointment.

mexican restaurant manila philippines

Agave may be a Mexican joint but it disrupts the exotic vibe by assaulting its kitchen with the Pinoy extract. The tangy burst of flavor, much anticipated spice and touch of cilantro and other unidentified herbs are absent. What we get are flavors straight out of our neighbor’s kitchen, the one reading about Mexican 101 whose name might start with Manang.

The disillusionment cannot be concealed, since I was highly expecting a glorious Mexican fiesta to kick Ristra’s ass. Sadly enough, even CPK and Chili’s can whip up a better tomato masterpiece with their American set-up.

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The quesadillas are plainly assembled and the pico de gallo, consumable in 2 bites. The lack of generosity in the cheese is a sign of Third World penury and my cheese fixation thrived for weeks from this deprivation. The tortilla is far from freshly made and is desert dry all throughout. The vegetables come in skimped portion to match the waitress garb, and the only thing that comes in abundance are the shorts which I find no interest in.

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The same formula follows for the chicken enchiladas, only made more distinguished with the tomato sauce that dressed the wrap. Requesting for the rice to be replaced with side salad was a sensible choice, since poco is the new pico de gallo here. The enchilada remains boringly standard, and there is nothing savory, fajita-like, tangy, smoky or just yummy about the chicken. It is just, well chicken. Pollo, but no loco.

Which brings me to the fact that I have once again been fooled like the time I spent at Rue Bourbon, when I learned after the first greasy bite that they sell drinks, not food. Food is perhaps just a government requirement to set up shop but drinks up, we’re a watering hole, duh. Oh duh. I’ve been had again.

Agave is that place where you go for beer and alcohol and more drinks to come. No such thing as a grande fiesta, just a terrible taco or that que barbaridad quesadilla. If you want Mexican food, go somewhere else because Agave is just a plant that cannot even afford decent cheese!

Lo siento, Chicharito we will have to take you elsewhere. While it might please me to hear you yell “Que Barbaridad!” in your own way, it doesn’t have to be at the expense of my meal. I’ll just bring you EDSA, MRT or my room instead. 

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