Lusting after more pieces that keep the time

7 09 2009

WITH THE sky above still overcast with thoughts of the recession, I find solace in spite of the fact that I wasn’t able to replenish my wristwach funds.  No, make that “raise” a wristwatch fund.  I bow my head in shame, which, while intended to help deeply take stock of a seeming failure, managed to open my eyes to where the vanishing funds went.  What I had previously dismissed as empty worries of a continually expanding girth are now a layer of fat beneath a skin with a tangible protrusion threatening to dent my study table.

But I’m renewing my resolve to get new wristwatches soon enough (Hahaha!).  Especially since I’ve come across two brands that have managed to capture my attention, hold it for a while – and put it under a spell.

The first one is called CHOTOVELLI – “Chotovelli E Figli Pilot Watches from Torino, Italy.”  I love love love big-faced pilot watches!  My two favorites from their collections are the Chotovelli TS 7700–1 (SKU: 77–1) and the Chotovelli TS 9950–1 (SKU: 995–1).  I think “TS” stands for Twin Spark.  I first came across this brand name when I read in the papers that its Philippine distributor presented their wristwatches to two men they had aptly called their “Chotovelli Men.”

Chotovelli’s official site is here.  And they have a blog too, here.

The second one I saw in the pages of an American magazine.  Their ad was an almost immaculate white that was beautifully blemished only by the image of a lone big-faced wristwatch.  The brand is called NIXON.  From their page on men’s wristwatches, I love the THE ZILLAMATIC, THE CERAMIC 51–30, THE CERAMIC 42–20, and THE VOLTA.  The last one is solar-powered!

Nixon’s men’s wristwatches can be viewed at their website here.



Wristwatch thoughts can’t help but bring back my previous timepiece-related posts.

From my Lust List: Morellato MASTER wristwatch, here.

Ticking away, here.

Puttin’ on the wrist, here.

Wristwatch - DIY Hermes 00

I think this photo fits in this post. This is actually something I kind of made. Made it my own, that's for sure!

Prawns sarciado

7 09 2009

I HAD the chance to indulge myself – yet again – in my unbridled love for lycopene by way of tomatoes.  I guess I could very well be the unblushing apologist for everything these vine-ripened herbaceous fruits stand for.


Roma Tomatoes for Prawn Sarciado

Tomatoes I blanched, peeled, seeded (almost!), and chopped myself!

So naturally, any chance I get to whip up something tomato-based, I grab without second thoughts – not even a jiff’s consideration for the tedious process of blanching, peeling, seeding, and chopping the tomatoes on my own.

Last week, I found at home a gift of about three kilograms’ worth of freshwater prawns that couldn’t help but tickle my fancy.  For a fleeting moment, I toyed with the idea of shrimp scampi over al dente angel hair.  But surprisingly, for all the “fancy” ideas that found their roundabout routes within my head, I ended up making a huge batch of my prawn sarciado.  Simply, it’s prawn with tomato sauce.  And when dishes call for tomato sauce, my first option would always be to make it fresh.

For this dish, it’s just as simple as sauteing minced large garlic cloves, a diced large white onion, and lots of the tomatoes that I – repeat after me – blanched, peeled, seeded and chopped.  For a little twist, I’d usually splash a little soy sauce in once the tomatoes had broken down.

This goes well with lots of steamed white rice.

Prawn Sarciado 00

Look just how huge these prawns are!


Prawn Sarciado 01

I didn't go through the hassle of deveining each and every prawn anymore. Besides, it's not a restaurant presentation. And the prawns didn't have the really black, gritty veins running through their them anyway.


Prawn Sarciado 02

The prawns make a pretty sight on my Crown Ming Fine China dinner plate.


Prawn Sarciado 03

Just one final close shot!... I love this dish. My friends would like it when I'd cook this for them when we were assigned in the States.