The Weekend Pit Roast

I grew up with a rather unhealthy exposure to the terrible combination of the National Geographic Channel and the Food Network. My gustatory fantasies have made a turn for what is not necessarily the unusual but for what is more than the usual. Documentaries of cultural cook-offs, resto digs and backyard DIY cookery have long held a pit roast nagging at me to make it a happening.

We’re wont to talk about food among my bros as most are in the industry. Come to think of it, when do we ever not talk about food? Sober we’d go about dissecting the elements and flavor combinations. Sloshed and it’s a rabid game of top-that. Chef Tim dela Cruz made the mistake of asking the question, “What hasn’t been done to pork around these parts?”, and I issued the challenge with much selfish motive.

The Weekend Pit Roast

He picked up the gauntlet and found a collaborator in Jan Rodriguez. A couple of probiotic hogs were pledged by Dad’s Delivery-Restaurant Depot, wines from D+B, tents and tables ordered, invites shot out to close friends, the green light received to dig a fire pit and accommodate guests the far end of The Greenery’s parking lot and we were ready to rock ‘n roast.

The Weekend Pit Roast

My imaginations of going six feet under was in actuality just three deep with ample room around two split hogs. A coal fire was built on stones lining the pit and brought down to a steady glow. A layer of banana leaves came between that and the splayed hogs stuffed with lemongrass, garlic, ginger and simply seasoned with sea salt. Another layer of banana leaves came on before a topping of smoldering coal and a wet canvas to steam the arrangement. The seven-hour cook time had everyone kicking back   to drinks with periodic checks to maintain the heat. Darkness rolled in as did our invitees. There’s nothing like crowd mentality to draw passersby into a throng and soon we had a long line of eager walk-ins waiting for service.

The Weekend Pit Roast

Low and slow heat over extended periods render meats ultra-tender that it was impossible to haul the hogs whole. Steaming hot sections were fished out from the pit to collective oohs and ahhs from the audience. More anticipation built up from prep as the pork was processed three ways.

pork-prep

It is an impossibility to do a slow roast without making a pulled dish given the fall-apart quality of the cooked meat. Hand-pulled pork was simply slapped with a Chipotle barbecue sauce for a classic meat and sauce flavor pairing with the extra kick from the smoked pepper. A generous topping of pepper and apple cider slaw gave some flavorful texture with the mini-brioche buns providing the starch counter in the Pulled-Pork Sliders

Taco Carnitas

Taco Carnitas

Chef Tim's Deconstructed Taco Carnitas

Chef Tim’s Deconstructed Taco Carnitas

Bright and tangy cilantro aioli echoes the tart freshness and flavor of the pico de gallo and, again, in the yogurt infused with the pungency of garlic. Fresh cilantro add more punches of lemony flavor bringing out the meaty sweetness in the succulent pork all held by the smokiness of charcoal-roasted flour tortillas in the Tacos Carnitas.

Roast Pork with Burnt Pineapple and Mango gastrique

Roast Pork with Burnt Pineapple and Mango gastrique

Grilling pineapples and mangoes

Grilling pineapples and mangoes

Straight-up roast pork got some smoky, sweet and sour fruitiness from gastrique. Here the simple, meaty sweetness and flavor of the pork are, again, highlighted. This time with a burnt fruit deglaze in the Roast Pork with Grilled Pineapple and Mango Gastrique.

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The solids slid down with pink lemonade, Rose’, reds and Mountain King IPA’s. The moderately sweet and citrusy profiles across the drinks played perfect complements to the pork dishes. Most of the guests stayed from opening and through the waves that crashed in until the two whole hogs were have beens.

Fantasy fulfilled, I am somehow left wanting more of it. Another installment perhaps? A twist? There is that Beer-Can Turkey, too . . .

P.S. Low quality photos, I know. Random shots from my cam phone on auto. Lost my other phone with better pics two weeks from publishing. Ugh.

The Bomb | Devil in the Details

Embroidered Bomber Jacket

Originally military flight-utilitarian, the bomber jacket’s simple shape has transcended its primarily insulating purpose and become as a style classic. The regimented gave way to the rebellious in its popularity among the slightly to fully subversive pop culture identities and street fashion through many cycles. James Dean and Tom Cruise were early adaptors. Greek letters and varsities cemented it into Americana. Hip-hop gave it its African-American turn.

Each demographic of each era made their own with subtle tweaks. There’s the standard zipper versus buttons and poppers, welted, zip or flap pockets, fitted, capped or raglan sleeves and many other design differences but the knitted elastic collar, cuffs and hem on the easy silhouette remain the requirement.

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Perhaps the most notable of more recent times was that white quilted satin number with a gold embroidered scorpion on Ryan Gosling in 2011’s Drive.  We’ve sporadically seen sport versions on the likes of Pharell, glam retro styling on Bruno Mars and a resurgence of raglan sleeves and fancy embroidery — Asian themes in particular — of late. Then Lucky Blue Smith saw an entire themed line well within anyone’s reach flying off the shelves, making that brand ultimately cool again. I swallowed that hook, line, and sinker.

Bomber Casual

The Japonisme embroidery never fails to start conversation. I’d reserve a satiny finish for the evening but solid color pairings bring it down to the territory of daywear. Plain blacks, whites, and grays have always been no-brainers to pair it with and the colorway best extend to footwear. Chucks complete the ensemble but boots are smarter in these petulant rains.

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Thrown over a crisp button front with tailored pants and dressier shoes makes it an instant Jared Leto. Its rollover into the rollover of athleisure picked up a little more dress formal and luxe. With how this trend will surely see itself in cyclic peaks – and all major brands from A to Zara carrying a version or two – the season should see you hopping on board this flight, too.

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A STORY OF CRAFTED TO PERFECTION

Home Anew. After a successful international release, the globally clamored for Tanduay Asian Rum is now in store on our own shores.

Home Anew. After a successful international release, the globally clamored for Tanduay Asian Rum is now in store on our own shores.

The partnership between Tanduay Asian Rum and Kenneth Cobonpue highlights the Philippine’s world class recognition as two Filipino Pride join together to demonstrate a talent that is crafted to perfection.

Kenneth Cobonpue has always been a globally-recognized Filipino talent through his furniture craftsmanship and designs. Starting with a humble beginning but with a burning passion and ambition to showcase Filipino heritage worldwide, Kenneth was able to craft the Philippine name with his designs through resilience and hard work throughout the years. Kenneth’s eye for details and achievements in carrying Filipino pride made him the perfect partner of Tanduay’s globally clamored Asian Rum.

With Tanduay Asian Rum’s crafted to perfection nature through carefully blending meticulously selected aged rums that embodies not just the rich heritage of Tanduay Distillers, Inc. but also the vibrant flavors of the country’s culture. Asian Rum’s tagline crafted to perfection is proven worldwide as it has received numerous awards and recognitions from different enthusiasts, institutions and events.

The exceptional qualities of both Tanduay Asian Rum and Kenneth Cobonpue is celebrated by their partnership. Both manifestation of world class recognition and Filipino pride unite together to once again show the world how Filipinos are crafted to perfection.

Kenneth Cobonpue designs the emblem of Asian Rum by incorporating ingenious Filipino elements to showcase the craftsmanship and resourcefulness of Filipinos. This marks his trust to co-bear the story of Asian Rum as its newest ambassador for both sharing world class qualities. Tanduay Asian Rum’s story of crafted to perfection is showcased on its newest online video material as Kenneth Cobonpue embodies the years and years of tedious hard work, patience and perfection to achieve the accent from humble beginnings towards success. The material communicates how Tanduay Asian Rum, as a person, gains its world class recognition through years of meticulous selection of rum and rigorous process of blending and fermentation to reach the expression of balance and flavor.

To view the hero video asset, go to http://www.facebook.com/TanduayUSA

Tanduay Asian Rum x Kenneth Cobonpue

Crafted to Perfection

— Full Official Press Release

Rendezvous

“I loved her against reason, against promise, against peace, against hope, against happiness, against all discouragement that could be.”

— Charles Dickens, Great Expectations

 

Plantation Bay Romantic Rendezvous

A second-level deluxe was our home for the weekend at the Dune House of Plantation Bay. We had our little girl, Baecan, in tow after having complied with the resort’s pet policy. It was probably ill-advised for us to tag along our fur baby to our Romantic Rendezvous retreat but every love story always comes with a token character for comic relief.

Plantation Bay Baecan

 

The heat that beat down through the long ride to Mactan now begged to be let through the shutters and into the cooled room. The massive four-poster beckoned and we three sank deep into the plush bedding to slip into blissful sleep. We were roused shortly and were soon carted to the Palermo for our scheduled Romantic Refresher Course.

Palermo

Palermo

The fibrous sweetness of our shared watermelon shake dissolved on my tongue as I dove into her pools of deep brown, her pupils dilating to open into mine. She let out a nervous giggle only to quickly fall back into the silence of the empty restaurant. There was a time when we had all the time to do nothing but just lose ourselves into each other. It was good to have found some again now.

Plantation Bay Tandem Bike

The course put us through a series of activities that allowed us a review of how we began, how we were in the present and what we look forward to. I would have loved to detail the entire experience but the Choose-Your-Own-Adventure proceedings make it personal to each couple. We ended with me pulling her onto the clearing and into a tight embrace at the swell of slow dance instrumental. That has always been on our list but events and their playlists rarely veer away from Tropical House and EDM. Tears, both in sadness for misgivings and joy for our highs, streamed as we slowly shuffled across the floor to the last strains of the violins, pooling with resolutions that no longer need to be spoken.

 Lover's Rock

Lover’s Rock

A quick change had us ready for a special dinner on Lover’s Rock. Paper lamps lit the bridge to the outcrop overlooking the shoreline stretched by the low tide. A live saxophone serenade set the moonlit mood for the three-courser that came with our very own, and rather adept, attendant.

The PussyKat enjoyed the delicate pungency of the creamy, saffron-flavored mussel soup brightened by the sweet vegetable flavor from a fennel infusion. Naturally buttery salmon made a richly-textured and flavored tartare holding up to that of the marinated shrimp with the peppery, nuttiness of rocket and the tangy sweetness of the orange vinaigrette cutting through.

Pan-Fried Garoupa on Spinach Risotto with Shallot Sauce

Pan-Fried Garoupa on Spinach Risotto with Shallot Sauce

Rib-Eye Steak with Harissa Vegetables and Fondant Potato Natural Jus

Rib-Eye Steak with Harissa Vegetables and Fondant Potato Natural Jus

Her main was a pan-fried grouper steak tied-down to a nice spinach risotto by a creamy shallot cream sauce. Mine was a rib-eye steak perfectly done to a meaty-sweet medium rare pushed by the earthy heat and vegetals from a side stir-fried in Harissa.

Cointreau-Marinated Mango with Mint Parfait

Cointreau-Marinated Mango with Mint Parfait

 

 

Heaven & Hell Cake

Heaven & Hell Cake

Bitter orange flavor gave depth to fresh mango slices melding with the combined cool aftertaste and actual temperature of the ice cream in the Cointreau-Marinated Mango w/ Mint Parfait.  I called the Heaven and Hell Cake a misnomer with the creamy, slightly-saltine peanut butter mousse & the sweet, rich chocolate ganache being a match made in heaven. The dinner menu may not have exactly been intended to be aphrodisiacal but it may well have been with the exciting play of flavors and textures.

Plantation Bay Romantic Rendezvous

We returned to our room with the floor and the bed strewn with rose petals, candles everywhere, chocolates, towel swans and a hot bath drawn with a chilled bottle of champagne beside it. We wasted no time in popping it open and pouring it into flutes as we poured ourselves into the sensuously bubbly bath water.

Dams burst as we found ourselves asking each other to stay the same. Far from over agreeing to disagree, we found friction slowly smoothed out the rough patches. The last of our tears played a salty counterbalance to the sweets and the sours and against the darker flavors, much like in our relationship, and, somehow, trailing off into the pleasantly savory – umami. We will never be perfect and that is how we are perfect.

Plantation Bay Romantic Rendezvous

The Romantic Refresher Course is part of the Plantation Bay Resort and Spa’s Romantic Rendezvous Package. Plantation Bay Resort and Spa is located at Marigondon, Mactan Island, Cebu, Philippines 6015. For inquiries and reservations, call + 63 32 505 9800 or check out their website, http://plantationbay.com/.

This Guy’s In Love With You, Paris

Pulling out of Charles de Gaulle, we were greeted by the awesome sight of the decommissioned Concorde displayed in pre-takeoff towards the complex’s exit. Je suis arrive!

The Hotel Des Arenes was a nicely renovated ancient affair true to Paris’ notoriously tiny living spaces with hallways much like airplane aisles and spartan single beds. It couldn’t be better located than on Place Monge with shops, cafes and restaurants lining both sides of the stretch, the Metro on each end of the block and the entrance to the Arènes de Lutèce , a Roman-era amphitheater, right next to it.

Paris' Point Zero

Paris’ Point Zero

The Cathédrale Notre-Dame de Paris was a brisk fifteen minutes away and we soon found ourselves in front of it at Paris Point Zero Des Routes De France. It supposedly marks the exact center of the city or of France itself. Of the many customary rituals performed on site, I went with the one where I tap the brass plate with each foot to wish for a return to the city in the near future. This was with the thought of taking ThePussyKat with me so we both could perform yet another popular ritual: to kiss while standing above the plate for eternal devotion.

Notre Dame

Notre Dame

Meringues

Meringues

Palmiers

Palmiers

Typical French Cafe

Typical French Cafes

While the Notre Dame was certainly impressive, my attention was quickly caught by a row of cafés and shops towards its’ left. I’ve already eyed a restaurant near our hotel for dinner so we settled for some snacks. Fist-sized meringues in an assortment of real flavors — bits of real fruit and its compote stirred in – and palmiers true to etymology. The walk back revealed more picturesque little streets with picturesque little cafes and restaurants at every corner.

Aperitif

Aperitif

La Petit Pantheon Cuisine Française was a homey affair two doors down our hotel. Our host all but pulled us in with warm handshakes and familiarity. Off the bat, Gary offered free aperitifs and half off a bottle of the house red wine. The bilingual menu was easy to navigate and we made good of the 15 Euro set meal deal by ordering different sets to try and taste most of the options.

Paté

Paté

Soupe à L'oignon

Soupe à L’oignon

Boeuf Bourguignon

Boeuf Bourguignon

Coq Au Vin

Coq Au Vin

Chocolate Mousse

Chocolate Mousse

Camembert

Camembert

Giving in on his insistence on their homemade Paté was something not to regret with its’ wholesome meaty flavors. It can’t get any more French than the Soupe à L’oignon. I never knew it wasn’t traditional to have a melty processed cheese single or puff pastry on top of Onion Soup until then. Meat yielded to the fork like butter to a hot knife in the Boeuf Bourguignon with deep flavors that can only be had with a long, slow stewing. Coq Au Vin came across with a very home-cooked appearance far from fancy French expectations and tasted much like adobo in wine. For dessert there was the classic Chocolate Mousse and Camembert which, as if that did not have enough flavor already, was served with butter. Can it get any more indulgent than this?

The Eiffel from underneath

The Eiffel from underneath

We got up early the next day to visit the Eiffel Tower and tour the immediate area. After all, one just has to have day and nighttime shots of it. Starting off from our exit at Trocadero, we slowly photowalked our way to the site. This monsieur grabbed a Croque Monsieur and coffee from a sidewalk food kiosk along the way and enjoyed an instant picnic overlooking the Siene. The petulant weather became cooperative as we neared the tower to allow our money shots. Impressive in standard side- view, the Eiffel is even more impressive up close and from underneath like an architect/engineer/designer’s wet dream. We’ve pre-booked evening tickets for entry up the tower and were to return that same night.

Cheese display at a food market

Cheese display at a food market

Quiche Lorraine

Quiche Lorraine

Saucisse séche

Saucisse séche

We regrouped at the hotel to checkout and move to the Northwest, modern quarter for the remaining days. Our exit on Rue Mongue emptied into a food market which we swept through for lunch finds before our scheduled departure. We picked up random items including cheeses and Saucisse séche — freshly-made, naturally-cured sausage sold by weight. In transit, I French-“quiched” the biggest single-serve slice I’ve ever had that had with it the understanding of why the people of the Lorraine region love their bacon like life.

We rolled into the residential area of La Defense to Melon District, a very new and modern budget hotel way above its humble label and pricing. A reservation mishap had me gladly accepting a double room for myself instead of sharing a quad. We were keen on not wasting any daylight and immediately set out to see more sights before our scheduled entry up the Eiffel at nine.

Basilique du Sacré-Cœur de Montmarte

Basilique du Sacré-Cœur de Montmarte

ibetan/Mongolian tourist

Tibetan/Mongolian tourist

The Basilique du Sacré-Cœur de Montmarte easily became one of my favorite landmarks in Paris. It looks like I wasn’t the only one as the sloped lawn and steps leading up to it were filled with a motley crew of interesting characters both local and tourist. I chanced upon this Tibetan/Mongolian tourist — my best guess by the embroidered design on her dress — who graciously allowed me to take a photo.

Teresa the Pug

Teresa the Pug

“What’s French for Pug?”, I asked the owner of Teresa, a two-year old rescue pug I met at Rue du Chevalier de la Barre shop street. “Le pug.”, she replied.  That set a more jovial mood for the group as we pushed further into the village.

Magret De Canard Aux Épices

Magret De Canard Aux Épices

One of the oldest restaurants on Place du Tertre, La Mère Catherine, supposedly birthed the “bistro” in 1814 after a group of Russian soldiers demanded for their drinks to be brought to their table quickly, in Russian, bystro. I was served duck breast medium rare at just right before this trip so this French parallel leaped from the menu. Succulent pieces of duck breast with an almost porcine layer of fat all done beautifully medium to point of the exotic sense of what’s quite unusual for me. Spicy in Europe is also far from its general concept in Asia and just simply meant it had many types of spices with this Magret De Canard Aux Épices leaning towards the classic l’orange.

Sausage Street Food

Sausage Street Food

Vendor on Quai Branly

Vendor on Quai Branly

Dinner was a bit too enjoyable and we found ourselves rushing to make our scheduled Eiffel Tower tour meetup. The brisk walk from the Metro exit had us passing by numerous ambient vendors and cups-and-balls tricksters on the sidewalk of Quai Branly. Of the many, there was an eye-catching display of White Sausages on Stir-fried Slaw. When did street food start looking this good?

Eiffel at night

Eiffel at night

Paris from the Eiffel

Paris from the Eiffel

The large lift slowly moved up the tower’s Sommet as dusk faded into bright moonlight to reveal the cityscape in a bluish hue. Paris is not called the City of Lights for nothing with views of the city I swear would move one to tears. It did me. The thrills were capped with the spill of going out the wrong exit back at La Defense, taking us over an hour and three blocks off course to the hotel. We all wordlessly retired knowing a bigger day was ahead with the Louvre on the docket.

The Louvre Pyramid

The Louvre Pyramid

The Mona Lisa

The Mona Lisa

The Menu of the Dead

The Menu of the Dead

I’d agree that the glass pyramid of the Louvre is quite the stark juxtaposition of the modernist against the richly decorative classical façade but, at the same time, I couldn’t make an argument against its arresting panorama. Rooms upon rooms of art we couldn’t have covered in a day so we made a beeline for the hits. There was the Mona Lisa with her a smile more cat-ate-the-canary — the sight slightly underwhelming for a bucketlist item but ticked off nonetheless. A flight of marble steps triumphantly led up to the Winged Victory. Venus De Milo fell short only of limbs. The Egyptian section revealed the very interesting Le Menu De Tepemânkh, the Menu of the Dead, a roughly 1x1m stone relief of an Egyptian temple menu.

Jambon et Fromage Baguette

Jambon et Fromage Baguette

Tarte Aux Pommes

Tarte Aux Pommes

That suggestion of meals segued into brunch at one of the in-house cafes.  Except for the literal ham skirt, I had a no-frills Jambon et Fromage Baguette straight up with Gruyere.  I took the chance at a pun to declare my “Louvre” for apple pie and paired my Tarte Aux Pommes with a Café Americano. We covered as much as our feet could for the rest of the afternoon then hopped on the L’open Bus Tour to take a roundabout of the city in seated comfort.

Arc De Triomphe

Arc De Triomphe

The elevated view from the open second deck of the bus gave us yet another perspective of the city. Angles and details of sights not seen from the ground level revealed themselves as we passed through much of what we covered in the Old Quarter on foot. Moving on to Champs-Elyseés, we got off at the far end, triumphantly taking a dead-on frontal of the Arc de Triomphe at the crossing.

Framboise-Vanille Glace

Framboise-Vanille Glace

Le Big Mac and the Really French Fries

Le Big Mac and the Really French Fries

What was a leisurely long walk back to mainstreet Champs worked up quite the appetite that I didn’t quite ruin with a Framboise-Vanille Glace, that’s Raspberry-Vanilla Ice Cream, from Jeff de Bruges. Buyer’s remorse is when you get a regular and like it so much you wished you pushed an extra Euro for the next cone thrice its size. I swore I’d eat only local while travelling but I succumbed to the convenience of fastfood. Let’s make the exception that this is a French Big Mac and Really French Fries, shall we?

The gates of the Versailles

The gates of the Versailles

The Hall of Mirrors

The Hall of Mirrors

Our last day in Paris was reserved for the Versailles. A dedicated train with double-decker cabs decorated in the theme plied the route to and from Place d’Armes. It seemed like the Chateau had a town built around and specifically for it. The line for tickets snaked around the block and we jumped on the VIP guided tour option for twice the regular price. The Chateau itself was still a considerable walk from the ticket center and the grand sight slowly zoomed into view like an exposition shot in a period movie. The gate to the inner courtyard was in gold as were the decorative motifs on the buildings. Gold was the recurring, if not the theme of the entire complex. We learned that Louis XIV loved ballet and, judging from his decor, he would have loved Spandau. This is perhaps proof that the word ostentatious has a French root. The tour was peppered with enough historical tidbits of gossip to keep it interesting beyond the up-next-is’s and to-your-left-or-right-are’s. The highlight was the hall of mirrors with 10,000 candles that they lit manually for parties in its heydays way before Edison was mainstream.

Our tickets included passes to the gardens but intermittent downpours kept us indoors, keeping the pain of the wait at bay with Pain Au Chocolat and coffee. We braved the cold when the skies trickled to a drizzle. Tired and damp but quite fulfilled, we boarded the train back to central Paris nursing the beginnings of a cold.

Breakfast Charcuterie

Breakfast Charcuterie

We broke fast the next day with assorted cold cuts and cheeses at the Melon Café breakfast buffet. I opted for French Vanilla from the automated coffee dispenser like that would really complete the French experience. There was much we’ve seen but even more we have yet to.

To pull the French leave was not possible with the PA announcing boarding for our flight back home. “Au revoir”, as most of us would know to mean goodbye, actually means “until we see each other again”. So be it, Paris. So be it.

“Winner, winner, chicken dinner.”

Salted Egg Fried Chicken Harbor CityWhich came first, the chicken or the egg?

There has been much debate over time and each camp is able to support itself with many plausibilities. That causality dilemma is nullified by the combination of the two, albeit of different taxonomic classifications.

The clean taste of poultry renders it a blank slate for an assortment of seasonings and treatments. Great fried chicken is characterized by crisp, well-seasoned skin which holds the tender, juicy white meat underneath. All it really takes is that perfect balance of salt and pepper as, as I would always say, frying already — and quite literally — makes it golden.

Duck eggs are generally richer and more flavorful than chicken’.  I’d say the brining only intensifies these qualities and it seems that the rest of Southeast Asia agrees with their many traditional dishes, both savory and sweet, that include or even feature salted eggs.

Thigh cuts, used here, are slightly fattier than other parts and, therefore, slightly more flavor. The universal favorite deep-fried chicken is finished with a salted egg coating in crunchy bite-sized pieces exploding in rich flavor, salty punches and a briny aroma in the Salted Egg Fried Chicken at Harbor City.

Motherpacker

Motherpacker. noun. \ˈmə-thərˈpa-kər\. One that packs like a mother. My mother as a specific reference. Everything but the kitchen sink.

I was a pack rat. One too many excess baggage fees later, I learned to cram two weeks across Asia into a thirty-liter duffel-backpack and make it a point to fit in a weekend domestic into carry-ons. Colder climes and two weeks across Europe culminating in the City of Lights was another matter.

The laptop carrier leeway took pressure off the maxed out seven kilo carry-on where I packed the first four days of the first segment, Austria, lest the rest of the checked-through would find itself elsewhere from the layover in Dubai. Tipping only eleven out of the twenty-three kilos allowable check-in on Emirates left a lot of wiggle room for shopping. The key was planning against an itinerary with rotations on outerwear, footwear and pants

Pornografeed Devil In The Details VIenna

Kicked it in khakis more than twenty-four hours. Cebu via Clark plus a long layover in Dubai and straight into the rest of the day after the dateline. Prevailing weather, the itinerary and comfort are always my considerations when packing for travel. That’s practically life. Hence, LifeWear — Uniqlo. (1)long weatherproof jacket, (2) camel blazer, (3)V-neck tee, (4)cropped pants and (5)Chuck Taylors.

Pornografeed Devil In The Details Vienna

The Danube isn’t quite as blue as I imagined it to be. This shirt isn’t either. Practical doesn’t have to be boring. Life doesn’t have to be either. (6)Seersucker spring blazer,(7)mint V-neck long-sleeved tee, (8)white denims, all Uniqlo and (9)Onitsuka Tiger X Andrea Pompilio Mexico Mid Runner.

Pornografeed Devil In The Details Vienna

Die nacht ist jung und so bin ich. Zara is best described by its homonym in the regional Visayan dialect of Cagayan De Oro, Philippines. (10)Blue blazer, (11)black turtleneck sweater, (12)black slim denim pants, (13)black patent leather loafers, all from Zara Man for the gala at the Kursalon.

Pornografeed Devil In The Details Vienna

Get off what high horse? I am the high horse. Badumtuss! Dzadah, rather. (10.2)blue blazer, (14)blue Henley, (15)blue jeans, (16)leather ankle boots, all from Zara Man at some spielplatz.

Pornografeed Devil In The Details Salzburg

Cloudy With A Chance Of Frikadellen. The tour guide warned of intermittent showers throughout the day on our day trip to Salzburg. Threw on Euro casual in an (17)oversized knit sweater and (18)cropped pants from H&M with (5.2)Chuck Taylors. Weatherproofed with a (1.2)long rain jacket and a (19)thermal scarf.

Pornografeed Devil In The Details VIenna

The hotel carpet was a fixed wall-to-wall so I made do with this throw blanket instead. I hope I did Lenny Kravitz proud. (20)H&M Divided Jean Jacket, (21) L.O.G.G. long-sleeved tee & (15.2)jeans, (5.3)Chuck Taylors and a (22)blanket scarf from Pull & Bear.

Pornografeed Devil In The Details Prague
The Prague Prince. Bohemia refers to the entire Czech territory in the historical concept and, to date, there isn’t a single flower crown in sight. Too cold to hold Coachella here, too. (23)grey zip tee, (12.2)jeans and (16.2)ankle boots by Zara Man, (24)Jacket by Ato from FGM Oj.

Pornografeed Devil In The Details Paris

Je suis arrivé. Switched up the camel blazer from my initial arrival with a more relaxed bomber jacket from Yves Camingue. (1.3)long weatherproof jacket, (4.2)cropped pants and (5.4)Chuck Taylors.

Pornografeed Devil In The Details Paris

Il y a quelque chose pour vous a la Métro! (10.3)Blue blazer, (25)white pique polo shirt, (12.3)black slim denim pants, (26)knit scarf in blues,(13.2)black patent leather loafers over practical rubber shoes. After all, this is Paris.

Pornografeed Devil In The Details Paris
Championing Champs-Elyseés. (27)Necktie and (28)button-front with a (24.2)pseudo-motorcycle jacket ZaraMan everything, jacket by Ato from FGM Oj.

Pornografeed Devil In The Details Paris

 

Baguettes. The reference to an 80’s youth-oriented, Philippine box-office hit about a group of high school teenagers is entirely coincidental. (11.2)black turtleneck, (12.4)black slim denim pants, (5.5)Chuck Taylors and a (28)black beret from a souvenir shop.

Pornografeed Devil In The Details Paris

The (1.3)long weatherproof jacket and (19.2)thermal scarf figured later on when rainclouds rolled in.