STYLES I LOVE: Uniqlo's Skinny Cargo

You know what I haven't done in a while? Yeah, update the blog, I know. But another thing that I've refrained from doing is wear skinny pants. With my weight gain in full swing (blame Bangkok Haha!), I've found it just more practical to switch to regular straight-legged varieties (as chronicled here). But you know what, when I went to Singapore last week Uniqlo was on sale from S$70 to S$40 and I just had to try it on. My goodness, their skinny cargos don't only fit well, they're damn comfortable too! Made of stretch satin material but with the look and charm of chinos, I can move whichever way I want now without any discomfort. It took a big sale to do it, but I'm in love again with an old flame!

More grown up than skinny jeans, but I've missed the same slim sensation!

YVANISM: I Miss You

I miss how we'd laugh every time it's hard for you to explain something in english.

I miss how we used to sing together.

I miss how you'd hug me and make me feel like I'm the only one.

I miss how you surprise me in the office and bring merienda.

I miss how you'd say that you need to take a dump so badly even though we're at the mall.

I miss how I'd cook for you and you'd lie to me that it's good even though I know it's not.

I miss how I'd get so drunk and you'll be the one driving us home.

I miss how you'd always sleep-over. And I mean ALWAYS.

I miss how you'd get jealous even for the silliest things.

I miss how you'd always force me to eat oysters.

I miss how we'd go out even though we're running a little low on cash.

I miss how you'd laugh at my jokes.

I miss how you'd kiss me like it's our last day together.

I miss how you'd say "I love you, forever." to me.

I miss you.

WALK THAT WALK: DW Shoes

Things have been pretty quiet around these parts for some months now, partly because of burnout and partly because I haven't come across something that is really worth coming out of my blogging batcave for. Well, that ended last Thursday when I went to Singapore to attend DW’s event. This amazing bespoke shoe shop is located in the heart of the CBD.

Originally from Seoul, South Korea, they have now set-up shop in Singapore, bringing with them the quality craftsmanship and unmatched customization that has made them a household name in K-Pop's capital. Be it brogues, double monks, penny loafers, oxfords, or (my-current-top-of-the-want-list) slippers, they got you covered with all the tasty options you can think of! You want crepe soles? Check. You prefer blue suede uppers? Damn right. You demand a contrast toecap on your oxfords? You bet. It's totally that kid-in-a-candy-store feeling.

After your fitting's done and design finalized, it would take 4-6 weeks for the skilled cobblers to do their thing. Trust me, for shoes that are truly one-of-a-kind (you did design them yourself) and of this caliber, they're definitely worth the wait and investment. I actually already have a shoe in mind for the next time I drop by. And by all intents and purposes, that's only the first of many.

Diamond Walker folk discussing the craft of the bespoke shoe.

Great display. You can just hear the cobbler crafting your classic kicks.

Duck Boots for all those rainy Singapore and Manille days.

Now for some samples of their work: The Wingtip Boot.

Oh yes. The blue suede slippers I wanted to take home as is!

White bucks. A great casual alternative to my worn-in lab shoes! Haha!

Diamond Walker Shoes

China Square Central #01-06

18 Cross Street, Singapore

E: boss@diamond-walker.com

COOK IT UP: Vegetable Lasagna

I've been meaning to cook vegetable lasagna for the longest time but never really got around to doing it until today.

This dish is the reason why I have to up my workout this week! I had hefty servings of this dish every meal! Hahaha!

Anyway, this recipe is healthier than the traditional beef and. I promise you, the way I cook it tastes so good! The key is in the crunchy texture of the veggies and the creamy (yet less) cheese!

Vegetable Lasagna

What you need:

EVOO (extra virgin olive oil)

Spinach 

Fresh basil

Salt

Pepper

Parmesan cheese (optional)

Lasagna noodles

I found Catelli lasagna noodles at our local Korean store (Kang's Leviste St. Salcedo Vill., Makati). It's made from durum wheat, which is more nutritious than white pasta.

Plain tomato sauce

Tip: Since we'll be using a lot of sauce for this recipe, go for plain tomato sauce. I find that the flavored ones have higher sodium content. Plus, we're already topping this recipe with ricotta-flavored sauce.

Barilla ricotta tomato sauce

If you can't find this particular sauce, you can use the regular tomato sauce and just mix in ricotta cheese.

Your choice of vegetables! You can also add eggplant (which I hate), 

onion, zucchini, squash, and more!

For this recipe, I used carrots, broccoli, bell peppers, cabbage, celery...

...fresh white button mushrooms, and spinach (I used frozen ones and microwaved them to thaw them out.)

Fresh basil

Cheese

For a healthier recipe, I recommend using mozarella cheese (made from low-fat milk), medium cheddar, and light cheese

Easy peasy:

This recipe is really easy to make but it needs some prep work. I asked the "Liza 2000" (our amazing house help) to cut the veggies for me. Thank you, Liz!

Cook lasagna noodles. Follow the instructions on the packaging.

Warning: Some lasagna noodles don't requiring boiling. Check the instructions 

on the box to be sure.

It depends on your lasagna tray, I used 9 strips of lasagna noodles for this recipe. Remember that the pasta expands when you cook it.

Now the layering begins...

Tomato sauce...

Lasagna noodles... Tomato sauce (spread it all over the pasta)

Broccoli

Tip: Use the sturdier veggies on the bottom to avoid toppling your

 lasgana when you cut it.

More layering... Tomato sauce, salt and pepper, then drizzle EVOO on top...

Mozarella... Medium cheddar...

Tip: Of all the cheeses I used, the mild cheddar has the most sodium content and fattening. I only use it with the broccoli layer as broccoli and cheddar go together. The mozarella gives the dish a stringy cheese effect.

Warning: Put. The. Cheese. Down. Believe me, you don't need too much cheese on the layers as the ricotta tomato sauce will add the cheese flavor to this dish.

Top the greens with more pasta...

Next, layer the carrots, bell peppers, celery, mozarella, light cheese, and top it with tomato sauce, salt and pepper...

Add the cabbage  (I added the leftover cheddar to this dish—it's very little).....

Add the last batch of lasagna noodles...

Layer in the mushrooms and spinach (I used 3/4 of the box), mozarella, and light cheese...

Top the final layer with Barilla's ricotta cheese sauce.

Bake in medium heat (340 C) for 30-45 mins.

Tip: I bake the lasagna uncovered for 20 minutes so that the veggies don't get watery (from steaming). Then I cover it with foil the last 10-15 minutes.

Et viola!

The vegetables I used have light flavors so the tomato sauce and cheese camouflaged the taste of the greens! LOL!

Optional: Add parmesan cheese on top for maximum flavor and presentation.

Vegetable and cheese crumble!

Drizzle EVOO because it's good for you

STYLES I LOVE: Lanvin For Ordinary People

The creative director of fashion house brings together a group of people each with a distinct individuality. People of all ages and with different physical characteristics...

Women and men whatever. Normal people, aged between 18 and 80 years, accumulated by not being professional models, not being accustomed to posing for fashion photographers. The creative director of Lanvin , Alber Elbaz reversed course and for the next campaign chooses to tell the anonymous faces new winter collection.

A publicity stunt or a strategy to contain costs as the period, not just pink of fashion in general? No matter, the message is positive or perhaps for once utopian and stresses as well as mere mortals can get close to luxury brands, see Lanvin . And then with the case of Jacquie"Tajah" Murdock gives a dream: to 82 years has at last his dream of becoming a model.

Watch the whole collection here :)

YVANISM: One Crazy Saturday Night!

Every time my friends and I would go out, we would always drink somewhere first before totally "going out". And my room is one of our most favorite spot. Haha! Last night, I decided to call all of them for our "wine night". So my friends were all here. Everyone brought bottles of wine, and me? I cooked dinner.

Mark (one of my closest friend) went to my place earlier than everyone so he could help me cook. So we went to the nearest grocery store first (which in my case, Rustan’s Shopwise) and shopped for what I will cook. Funny how he asked me what I would cook, and all that I said was "bahala na" Haha! Cause I really don't know what we'll see inside the grocery store. So I ended up cooking Roast Beef with baby potatoes, and Farfalle Pesto pasta.

Judging by the left-over, there was none. Ha-ha! So I guess it was a hit then.

Now comes the fun part, the wines! I really don't know the names. I just drank whatever they gave me.

My personal favorites were Natalie and Gossips. Both were sweet, but totally traitors. We had two bottles of each except for Kangaroo Ridge and Primo Amore. We were all crawling afterwards. Oh, I forgot, we finished one GSM blue and one The Bar apple again after all the wines. So can you imagine how f*cked up we all were before headin to Prive? LOL

YVANISM: Dear Crush

Dear crush,

When I saw you at the Preview Ball, I immediately thought of two things: 1) how is it that I've never seen you around before and 2) weeeew ang cute mo.

You don’t know me, and I don’t know you; but the way you grinned through that insanely cute dimpled smile of yours made me care less about how the night was going to turnout.

Thanks for making me squeal like a fanboy inside my head, even if it was just for awhile. Now I’d make this letter longer, but right now, I have to go.

Love (or is this too forward?),

Yvan

COOK IT UP #3: Pasta al Tartufo

I believe that if calories didn't make people fat, we will all be eating tartufo pasta everyday! Haha!

Anyway, I'm happy to report that I discovered a tartufo pasta recipe that is calorie-friendly! Yay! Hope you'll try it out and tell me if it doesn't taste like the real thing!

Pasta al Tartufo

What you need:

Nestle Cream D'Lite, mushrooms 

(you can use any fresh mushrooms you like)

Butter, powdered old-fashion style cheese or parmigiano Regiano

Wheat pasta

EVOO (extra virgin olive oil)

Salt

Pepper

Easy peasy:

Step 1: Boil pasta according to the package directions

Step 2: While boiling the pasta, prepare the mushrooms 

and cut them into smaller pieces

Step 3: In a large bowl, add EVOO, salt and peppers to the shrooms

Step 4: Arrange the mushrooms in a baking sheet

Tip: You must not crowd the mushrooms to brown them

Step 5: Grill the shrooms until they brown

Step 6: In separate pan, melt butter 1-2 tbsp. You can use less EVOO for less calories.

Step 7: Add the Nestle Cream D'Lite and stir in low to medium heat

Step 8: Sift the powdered cheese. By doing so, it will prevent the sauce from curdling.

Step 9: Add 1/2 to 3/4 cup of powdered cheese to the sauce

Step 10: Stir till it cooks. It take 3-5 minutes to cook. Add salt and pepper to taste.

Step 11: For a creamier sauce, add 1-2 tbsp of EVOO

Step 12: Add the grilled mushrooms to the sauce

Step 13: Fold the mushrooms in the cream sauce.

Tip: Leave some mushrooms for the garnish.

Step 14: Add 1 tsp. of truffle oil

Garnish the pasta with grilled mushrooms, fresh basil and powdered cheese

Creamy, healthy goodness! ☺