You will like this, promise
The transparent Lockit bags and clutch in sheer nylon voile, with a smaller Monogram canvas purse inside
The Speedy in bleached denim, woven with silver thread
A new Zippy wallet
For men there are the wooden sunglasses
The pajamic look for traveling in style + comfort (if you ask me)
Plus, the traveler’s shoes that pack flat, they’re amazing
MANILA, Philippines – History Channel host Anthony Morse spent two weeks here last August to shoot an hour-long episode of Hidden Cities, a show that aims to take a look at a country’s forgotten treasures.
The episode, which will be aired on History at 9 PM, Wednesday (January 4), will feature Manila, Corregidor, Palawan and Kalinga, and an interview with former First Lady Imelda Marcos.
Ivan Man Dy of Old Manila Walks, who toured Morse around Intramuros and other parts of the city, described the episode as “a very good portrayal of our side of the country.”
“It’s a good way of selling the country… Some people have only seen poverty and the Manila bus crisis, which are not too pleasant,” Dy told abs-cbnNEWS.com.
“I hope they will have more features on the country’s history and culture,” he added.
Asked how it was working with Morse and the rest of the production staff, Dy said: “It was fun… It’s a very popular show with a huge following… It’s not really that formal. It shows an insider’s perspective. It’s one of my favorite shows.”
Hidden Cities premiered last November 23, 2011 with an episode on Vietnam. The show aims to cover seven different countries across Asia this season.
What do Sofia Coppola
Angelina Jolie, and Scarlett Johansson have in common?
They all wear Repetto shoes!
Spotted at Greenbelt 3: Repetto opening this late January, or February 2012.
The Bench group, with over 20 brands in their roster, brings to Manila the most coveted pair of ballet flats from France.
It started in 1947 when Rose Repetto designed her first ballet shoes upon the advice of her son, choreographer Roland Petit.
Produced in a tiny workshop located close to the National Opera of Paris, Repetto instantly became the shoe for every dancer.
Nine years later, upon Brigitte Bardot’s request, the first Repetto ballerinas were designed using the le cousu retourné technique, where the sole is sewn inside out before being turned out, bringing an unmatched comfort and flexibility.
Very soon, Manila girls will find out why many women and celebrities can’t resist Repetto’s appeal and comfort. And for that, we’ve got Bench to thank for.
To know more, go to http://www.repetto.com/.
“December 26 and January 2 are National Paksiw na Lechon Days.” — Anonymous
I’ve been meaning to write this entry for the longest time because I am passionately in love with lechon and get upset when people serve it wrong.
I feel bad for the loss of life (of the pig) if ever the lechon doesn’t taste good or if the skin is makunat (not crispy).
Here’s what you should know about serving lechon:
1) Order your lechon at least two days in advance (obviously, everybody knows that).
2) If your party is at 7 PM, arrange for the lechon to arrive at 6:30 PM. Hopefully the guests aren’t too late to arrive and enjoy piping hot, crispy skin.
3) Lay the lechon on a table covered in paper (at home we have a giant roll of kraft paper for this purpose).
4) If you have heating lamps, all the better. This will prevent the fat from turning into sebo in an airconditioned setting.
5) Uncover the lechon right away as keeping it under wraps will steam the pig and soften its skin (read: kunat).
6) Transfer the lechon sauce to bowls and heat them up if necessary.
7) Do NOT chop the lechon and pile them up on a platter because: a) it is unsightly and peasantly and b) piling it up like kanin baboy (pun intended) will make the skin soft, which is a waste of life!
8. It is better to leave a carving knife, tongs, kitchen scissors or what have you and allow the guests to cut the parts they want. Or have a person cut the lechon as requested. This is assuming you have civilized guest who will not take an A4 size of skin—unless you have invited me or I am the one bringing the lechon.
9) I always scrape off the fat under the skin because otherwise I will get umay/feel nauseated/hate myself for eating too much.
10) The parts with the bubbles are usually the crispiest.
11) The best way to enjoy lechon really is to order it at home where you don’t have to compete with a whole barangay, get your table, plates, utensils ready, plus a pot of rice and ice-cold coke on standby, wait for lechon to arrive and EAT.
Feel free to put leg up on the chair as you eat to your heart’s desire (no pun intended).
12) I really love the strings of meat that get roasted on the skin. This + rice = heaven!!
13) The best lechon in Metro Manila can be had from Abub’s Cebuana Lechon. I purposely didn’t publish this last month because I was afraid many, many pigs will die due to my blog entry but they really have the best prices and the BEST lechon in town. No sauce necessary.
To order call (0917) 828-8080 or click HERE for more details.