Tag Archives: Philippines

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

Leave a Comment

Filed under Home, Smorgasbord

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.

Leave a Comment

Filed under Home, Smorgasbord

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.

 

4 Comments

Filed under Home, Smorgasbord

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.

lazy black cat j.anne gonzales article

“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!

Leave a Comment

Filed under Home, Smorgasbord

Rise of the Reichelt

Azkals and Global FC right winger Patrick Reichelt has been around since ’12, but it was only recently that we got the chance to finally corner (not the kick) him for an interview. Being gracious to our half German guest, we resisted questions on sauerkraut and pumpernickel, and instead focused on the important matters, his football career and what Rammstein (the band) meant when they were singing “Du hast” over and over.  

With questions answered and more insight on how Patrick Reichelt plays his game, we came up with Rise of the Reichelt. An interesting read for those who have yet to discover Patrick, and all the more reason to root for Global FC at the Emperador Stadium – no alcohol pun intended.

No sausages were harmed or eaten during this interview, so please proceed to the nearest deli in case you are feeling hungry. 

Again, the article is first seen in the Azkals website, co-authored by domo-kun (Miji Gonzales).

Du hast,

J. Anne

PAtrick Reichelt Miji J. Anne Gonzales

Leave a Comment

Filed under Home, Smorgasbord

A Blondie Moment

Cupcakes by Sonja Lazy Black Cat

They say blondes have all the fun, but the Blondie Bar by Sonja’s Cupcakes (Serendra) is often overlooked and ignored in favor of the more colorful cupcake bunch. The brunettes (like that choco cream pie) and red (velvet vixen) heads have better mileage in Sonja’s little  shop, but for those who like to look up at the cookie jars, that’s where this flaxen treasure lies.

The Blondie Bar may pale in comparison to the creamed up cupcakes and shimmering denizens of the lower chiller, but for those who’ve tasted it, they will agree that “Everyone loves blondes.”

Sonja Cupcakes Blondie Bar Jenina Gonzales

The main bar may be a simple composition with buttery flair but interspersed with walnuts and chunks of Valrhona chocolate (dark and white), this turns into a blonde bombshell. Nothing compares to its morsels of sweet gratification and fresh oven baked texture. Great with tea, better enhanced when warmed up, the Blondie Bar is everything but dumb.

J.Anne Gonzales Blondie Bar

If any, it’s dumbfounding.

So no more crying when Sonja’s runs out of the Bunny Huggers carrot cake or Valrhona milk-choco hazelnut tart. The Blonde is in.

And no more blonde jokes.

Leave a Comment

Filed under Dessert Storm, Home

Bah Hum-mus!


Wild garden roasted garlic hummus

Making hummus from scratch from where I come from is strenuously inconceivable, if not virtually next to impossible. Calling for tahini (sesame paste) as a main ingredient makes it an arduous search, and I’d be closer to finding a leprechaun next to a pot of gold than actually gathering the necessary ingredients for hummus within a 10km radius of my neighborhood.

And so I greet the tourists, Welcome to Manila! If an unyielding craving for hummus begins to materialize after over exposure to our saucy delicacies, do not try to make one. I’ll save you the time, effort and lunacy.

Healthy Options offers a wide range of hummus products from the Wild Garden brand, from plain to roasted garlic. A bit on the pricey side, should you compare it vis-à-vis the Tostitos Dip or moving on to a more mainstream concoction, sour cream, the hummus jar costs about 2x more (or less).

Wild Garden Roasted Garlic Hummus Nutrition Facts

As for the caloric and junk content, this makes hummus supreme with only 35 calories for 2 tablespoons (that’s a lot already), 2g of fat (not the saturated type) and almost nil sugar. Composed mainly of chick peas, tahini and sea salt, the Wild Garden Hummus provides the best alternative to dips and sauces, and provides a good source of protein.

The greatest test for its flavorful upturn: my plain (awful to most) homemade spinach sandwich. Sans the cream cheese or egg, addition of hummus to my plain (or awful, let’s be honest) spinach sandwich elevated it to Greek Godliness.

Enough said. Even Zeus would like this stuff.

Leave a Comment

Filed under Home, Smorgasbord

A Walk in the North Park

north park jenina gonzales

“Stumbling upon North Park” isn’t catchy as it sounded about 5 years ago, when this sprawling district for dimsum was fresh and just about a rarity. Still, everyone seems to have a soft spot for North Park, half of which might have loved the placemat menus and most probably have a favorite noodle dish from this place.

north park shrimp wanton herb noodles

Speaking of noodles, North Park’s wanton noodles are enough to keep this place busy. Mushrooms and shrimp wanton are the best bet, to be paired with herb or wheat noodles—a highly laudable noodle feast. Healthy, highly digestible and with unlimited calamansi.

north park tea

Going for the more meaty variants—ahem, lechon macau—I leave to the carnivores. Don’t rely on the house tea though to wash away all that sinful fat, since you need more than an entire teapot to get back your coherent self.

north park squid

Appetizers are abound, though squid remains a family favorite.

north park hainanese chicken

Everything was just operating as intended until the Hainanese Chicken (typical) and Spicy XO Seafood Chami came.

north park menu

north park awful noodles timog

That Spicy XO Seafood Chami came complete with a life threatening spicy sauce with crab fat laden creaminess, it was like taking a dose of lechon macau in seafood form. There was nothing XOXO about this dish, and not even the noodles did justice to this strangely irrelevant dish. The flavor was complete incomprehensible and not something you’d classify as a tea treat.

Washing off the taste completely with calamansi is also futile (tried it) and there is no recourse to this except for a short drive to Amici (Tomas Morato) for some strawberry gelato.

Note to self, not to abandon the shrooms ever again for something as lame as chami. Mushrooms and wheat noodles, now that’s a tea treat!

1 Comment

Filed under Home, Smorgasbord

Shirataki’s the man

Shirataki miracle noodles healthy options lazy black cat

Having daydreamed a good portion of my eating life in honor of Shirataki noodles, it brings me great satisfaction to finally get ahold of these miracle noodles. The only downside is doing the cooking, on my own, but the Internet rewarded me with grandiose noodle ideas from cookies to mac and cheese, it would be very idiotic of me to burn anything in this case.

Shirataki noodles contain zero calories and everything else, it’s a shame to waste ink on printing the nutritional facts. Still FDA guidelines are necessary, and it is rather satisfying to see all those ZEROES.

What a fantastic creation.

When will they come up with desserts like these? There is a good ring to Frozen Matcha Shirataki.

shirataki noodles nutritional facts healthy options

Healthy Options’ Shirataki is made purely of the Konnyaku plant and has neither soy nor gluten.

Contrary to popular notions of Shirataki being slimy, gooey and fishy – which makes it so not right for Italian flavors – I found it rather on the neutral side. The slimy aspect is to be expected, but nothing a good stir fry cannot handle. In fact it works so well with stir-fry, it refuses to let go of its slippery texture, despite my inclination for overcooking noodles. Cheater.

The noodles maintain no innate flavor of its own, so it is recommended to season it with whatever flavor you fancy – in this case soy sauce and sesame oil. Best to also stir in other food complementing food items for a more solid texture such as vegetables or tofu and egg. 

shirataki noodles

Soy Sesame Shirataki Noodles by Lazy Black Cat

Should there be a next time (of course there will be, I have 2 more packs), other flavors/toppings of interest include tofu nuggets, chicken strips, chap chae, pesto, shiitake mushrooms or cheese powder.

I am rather dubious to bring in the Puttanesca, Ragu or anything with parmesan cheese - as much as want to. Maybe when they invent Wheat Shirataki, continental flavors would be more appropriate with the grittier texture.

And this ends my cooking segment. See you again in a decade! :)

Leave a Comment

Filed under Home, Smorgasbord

Starbucks Sandwich Brigade

People often rush to McDonald’s or 7-11 for their quick lunches, which I agree, is the epitome of convenience. I choose not to follow suit though, since to be honest, I don’t seem to eat majority of what they sell, except for hot fudge sundae and 7-11′s perfect  Cavendish banana.

At only P12, who can resist that?

And so while office folks rush to the golden arch, I rush to the green minded orb, Starbucks. So far, I have been finding their sandwiches rather delectable, with gouda cheese, pesto and even fish and chips as part of the rotating filling roster.

Starbucks Chicken Fajita Wrap

Very dubious in appearance is the Chicken Fajita Wrap that cannot even afford its own plastic wrapper and is placed alongside the pastries. Studded with bell peppers that look like candy from afar, one is sure to doubt of Fajita is meant as a synonym to gummy. However this roll is wrapped with cream cheese, bell peppers, fiery chicken fajita strips and one comfortingly soft roll – it’s quite a mucho Mexican steal for P95!

The flavor is amazing and delightful, the barista was right when she told me, “Believe me, it’s so good you’ll be back for more.”

Maybe tomorrow.

starbucks its just cheese

Then comes the It’s Just Cheese, the ultimate cheese sandwich  on rye with 9 different types: Gruyere, Emmenthal, Feta, Provolone, Cheddar, Mozzarella, Edam, Gouda and Monterey Jack . Beat that, quattro formaggio! After this cheesy affair, cravings are sure to cease and a long dream with cows is in process. Goes well with milk, but tea is recommended. We may not wake up from dreaming of too much cows.

While I’ve been trying to get off the frap wagon, there are still reasons for visiting Starbucks, and they require nothing with whipped cream or non fat milk and long name calling.

Pardon me for being such a grinch because I don’t suppose I’ll be contributing to those Starbucks planner sticker collection anytime soon.

4 Comments

Filed under Home, Smorgasbord