The information on this page will be edited as soon as other details are finalized. Just to let those interested to know, here are the latest announcements:
A little over two weeks left until Manila Surfers Association’s surf competition! It will be held at The Point in Urbiztondo, San Juan, La Union. This competition is open to all Manila residents. :)
DIVISIONS:
Men’s Longboard Invitational
Women’s Longboard Invitational
Men’s Shortboard Invitational
Women’s Shortboard Invitational
Men’s Longboard Open
Women’s Longboard Open
Men’s Shortboard Open
Women’s Shortboard Open
Men’s Novice
Women’s Novice
SCHEDULE OF EVENTS:
March 7 – Pre-registration (HAO Hong Kong Diner, Makati City)
March 10 – On-site Registration, Competition Proper, Awarding, Beach Party
March 11 – FIC Costume Contest – Individual/Group/Mixed
Rules:
Surfboards Allowed for the Open Division
- LONGBOARD men’s and wahine: longboards 9ft and up
- SHORTBOARD: shortboards 7ft and below, FISH boards (traditional, fishtails) allowed
Sorfboards allowed for the Novice Division
- LONGBOARD men’s and wahine: boards 7ft and up, FUNboards (mini mals) allowed.
*Boards are subject to approval by the head judge and comp director in accordance to the division (ie, a 7ft board may be a mini mal or a big wave gun) but please, use this as REFERENCE.
For more information, or for further updates, check out MSA’s Facebook Page.
- For event info (Sponsorships, Pledges, etc.) – Jean De Rama (09175765662)
- For competition info (Membership, Comp Sign ups, etc.) TJ Cfuir (09175874762)
- You may also email: manilasurfersassociation@gmail.com
In case you want to know what happened to last year’s MSA Cup, here is an article from LokalSoul.com.
My friends and I have joined in on this fun fun twitter meme tagged as #FebPhotoADay where in you post one photograph a day based on rules. I love the challenge of how I’d want to capture my “day” through a picture based on a phrase.
If you want to join in on the fun, here are the rules! :D
I especially love my entry today: Day 2: Words
Ok fine, so that’s 1 word. :P
To mark my first month of vegetarianism, I took the time this morning to make a tofu scramble. This was inspired by Kathy’s tofu scramble recipe, and this quesadilla recipe. My first tofu scramble was such a fail — I ignored it and left it to spoil in the fridge so I wouldn’t feel too guilty vs throwing it away immediately after tasting and then forced-swallowing it. This time, I was determined to LOVE it. And I did!!!
I think the secret ingredient was the feta cheese. (So no, this is not a vegan recipe.) I know this because I tasted it every step of the way as I added a new ingredient. Even after all the spices and seasonings and it still didn’t taste THAT good. That is, until I got the feta cheese from the fridge and crumbled a fair amount (1-1/2 to 2 Tbsp :). I threw it in the pan with the rest of the ingredients so it melted into this white creamy substance that blended throughout the dish. I tasted it and it was perrrfect. <3
I didn’t follow any recipe nor kept track of how much of each ingredient I put in so these are just estimates. I encourage you to experiment and to learn how to cook based on your taste. Don’t be afraid to explore new flavors and combinations! Of course, it helps to google if certain ingredients compliment each other (i.e. they are commonly used in recipes). I suggest that you read different recipes and formulate ideas in your head! When you try them out, document them in a notebook or in a blog like how I do so you can remember which ones are yummy and which ones you don’t like. :D Lastly, ENJOY and savor the food you’ve just created. :) I had so much fun eating this on top of toasted tortilla wraps. Each bite was so good! It seems I’ll be finishing off the whole dish today instead of eating the other serving tomorrow morning.
I hope you have fun with this one as much as I did!
Ingredients
- 1 block silken tofu, pressed for 15-30 mins
- 1 clove garlic, minced
- 1/8 white onion
- fresh mushrooms, sliced
- 1/2-1 cup spinach, chopped
- fresh coriander, chopped
- 1/4 tsp cumin
- 1/2 tsp soy sauce (I used liquid amino bragg's)
- 1/2 tsp apple cider vinegar
- juice of 1/2 lemon
- a dash of: pepper, shichimi
- 1 tbsp soy milk
- 1/2 tbsp nutritional yeast (optional)
- 1 tsp agave syrup (optional)
- 2 tbsp crumbled feta cheese (I used reduced fat feta)
- 1 whole wheat tortilla wraps or 1 whole wheat pita pouch
Instructions
- Press the silken tofu so that water is absorbed by the papertowels to avoid a soggy scramble. This also lets the tofu absorb the flavors more fully. I do this 30 minutes before I start cooking.
- Saute the garlic and onions in a little olive oil. Since I used a teflon pan, I just use 1/4 tsp oil.
- Chop up the tofu into little cubs and the seasonings (soy sauce/salt, apple cider vinegar, lemon, cumin, pepper, shichimi).
- Let it cook for a few minutes before adding the mushrooms.
- When mushrooms are cooked, you may add in the spinach.
- If you prefer, you can add a bit of soymilk, nutritional yeast and agave syrup.
- When everything is cooked, turn of the heat and mix in the feta cheese. I just let it melt and disappear into the dish.
- Toast the cut up tortilla wraps, place them on the plate and just pour the scramble on top. Or you could wrap in the tortilla instead or stuff it in a pita.
- Eat it while it's hot!
Last night, we had a dinner party for mom and her friends. We grilled steaks and served shrimp and chicken jambalaya over penne pasta! I was only supposed to grill my left-over lentil-mushroom patties and have some salad but I decided to cook my own version of jambalaya to join in the party! Inspired by Mamou‘s Roasted Vegetable Stew, I decided to make a huge batch because I’m sure I can’t go wrong with the recipe. True enough, it was fairly easy to make and was effortlessly delicious and flavorful! Probably because of the creole seasoning. Haha!
My parents brought home creole seasoning from their New Orleans trip last year: Zatarain’s Creole Seasoning. If you want to make your own though, you can try Emeril’s creole seasoning recipe.
I don’t think this is really how jambalayas are supposed to be — I’ve never been to New Orleans nor have I eaten authentic jambalaya (I’ve only tried the one at Gumbo). I do know, however that you’re supposed to cook the rice with the rest of the ingredients. What I do is, I cook the jambalaya separately so that I can make large batches and reheat it over the span of a week. AND, I can have it any way I want — with rice, or large penne pasta or even buckwheat noodles! :P This jambalaya is more like vegetables stew with creole seasoning! :D
Some Notes:
- If you notice my picture, the onions were chopped up too small, it should definitely be larger.
- If you’ve roasted the vegetables ahead of time, you can prepare and cook this in 20 minutes — it’s really handy to have roasted veggies stocked up in the refrigerator!
- I imagine you can eat this with any rice or pasta, but because of the large chunks, I prefer it over red rice. You can probably eat it as is but definitely lessen the creole seasoning and salt!
- It’s perfect with a glass of red wine :D
Ingredients
- 1 tbsp olive oil
- 1 tbsp garlic, minced
- 1/2 white onion, quartered
- 1/4 celery, minced
- 1 zucchini, chopped
- 2 eggplants, chopped
- 1/4 yellow squash chopped
- 2 bellpeppers (green or red)
- 3 cups diced tomatoes
- 1/3 cup tomato sauce
- 1 bay leaf
- a bunch of green onions (optional), chopped
- 1-2 tsp creole seasoning (or more if you prefer)
- salt and pepper
- hot sauce to taste (optional)
Instructions
- Roast the eggplant, zucchini, squash, bellpeppers.
- In a large saucepan, cook the garlic, onion and celery with the olive oil.
- Mix in the roasted vegetables and diced tomatoes. Bring to a boil.
- Add the creole seasoning, tomato sauce and bay leaf. Simmer for 5 minutes more.
- Season with salt, pepper and more hot sauce. (I normally hold off the salt and just add more creole seasoning and 1/3 tsp pepper.)
- Turn off the heat and mix in the green onion. Serve hot over rice or pasta.
I’ve always loved cooking, trying out recipes, experimenting with new unfamiliar ingredients and dining out for more ideas! Maybe I should’ve or should pursue Culinary Arts, that’s definitely a possibility. For now though, I am really pulled to create a recipe blog. A plant-based food recipe blog to be specific. (It’s my 24th day as a Plant-based eater! :) Although I’ve “wanted to” do this since 2011, it is only now that I am actually taking action. Why? Because certain thoughts have kept me from doing so in the past: “I don’t know anything about vegetarianism.”… “I don’t have time.”… “It’s tedious to update — None of your blogs survive!”… “Keep your recipes secret!!”… “I haven’t written anything in ages!”… Plus a lot of other reasons.
AND, I’m pushing through with it! (Yay!)
Reading Vegan/Vegetarian Recipe blogs have been so inspiring! My current favorite is Healthy. Happy. Life. — Kathy’s recipes are AMAZING, INSPIRING and just DELICIOUS! It’s hard to believe that it’s all healthy, really! With the fun and fulfillment I am having discovering new recipes, it’s hard for me to ignore the urge to just share! (Perfectly aligned with my theme this 2012: Share the STOKE! :) A few weeks ago, I started posting on my Facebook album which has received a loot of reactions and comments that have made me proud plant-based eater. Haha! I realized that it is a necessary step to forward my intentions of being masterful in and sharing vegetarianism to create a blog so that I can reach not only my friends but those who are also on the same page as I am. :)
As of the moment, I’ll be posting it in my main blog so it’s easier to update! (So now, karahizon.com will be my recipe, photography, personal and travel blog. That’s what Categories are for, I guess :P) Also, pictures will be taken with my iPhone as I cook each day to ensure quick posting. Recipe instructions will be brief and concise — assuming that my readers pretty much know the basics of preparing, sauteing and baking.
So there.
Let’s see how this goes!
Before this video disappears into the vast and wild Internet jungle, I’d like to repost it for my own reference. Thanks again, Pipo, for this video. That trip was memorable in so many ways! :) Looking forward to the full movie! Yay!
Tulong-tulong tayo mga Pinoy! Nasa Zambales ako nung dumaan si Sendong sa Mindanao Region — wala akong ka-alam alam na mahigit 600 na pala ang namatay and napakarami pang nawawala. Sobrang lungkot ko nung nalaman ko ang balita. Malayo ako sa CDO at Iligan kung kaya’t ang naiisip ko lamang na magawa (ako at ikaw) ay ang mag donate ng pera sa Red Cross.
Ang limang-daang piso (P500) ay napakalaking salapi kung iisipin, at hindi madaliang naibibigay nang basta-basta. Pero kung iisipin ko rin, ang P500 na yan ay napakadaling gastusin kung nasa Starbucks ako o KFC. Napakadaling ibayad sa isang case ng Red Horse. Napakadaling i-abot para sa surfboard rental. Napaka-dali ding ibigay, at napakakulang pa nga, kung iisipin, para sa mga nabiktima ng bagyong Sendong.
Nakikiusap ako na hindi ngayon dapat magkuripot — Pasko ngayon. Kapatid din natin sila. Walang palusot!
Para sa mga gusto tumulong: Pwede nang magdonate sa Red Cross para sa mga biktima ng bagyong Sendong ONLINE. They also accepr CASH, Checks and Bank deposits. Please visit the website for details.
Tropical Storm Sendong (international name: Washi) ravaged Mindanao, slamming it with devastating rains and unleashing flash floods and landslides that have left a horrifying trail of destruction. As of 10AM, the death toll has reached 497 (Cagayan De Oro 215, Iligan City 195, Bukidnon 47, Negros Oriental 22, Lanao del Norte 9, Compostela Valley 5, Zamboanga del Norte 3, Surigao del Sur 1). Most of the dead were asleep Friday night when raging floodwaters pounded their homes from rivers and cascaded from mountain slopes following 12 straight hours of heavy rains in Mindanao. The typhoon has affected a total of 5,884 families, with 202 injured and 162 still missing. 2,252 are still sheltered at 23 evacuation centers.
There are currently 7,431 persons in 4 evacuation centers in Iligan City, which was consumed by flash floods last night after the heavy downpour of rains for ten hours straight. Cagayan De Oro, which has now been placed under a state of calamity, experienced 180 mm of rainfall in less than 24 hours, which has led to massive floods in 23 of its 80 barangays, leaving about 20,000 residents in evacuation centers. Prior to the onslaught of Sendong in Zamboanga del Norte, about 143 persons had already evacuated their houses which were destructed by flash floods that swept the municipality of Polanco as well as Dipolog and Dapitan cities. Dapitan River had overflown early this morning which flooded several barangays in Dapitan.
Philippine Red Cross (PRC) maintains strict 24-hour monitoring of all situations in Mindanao, while nearly 500 PRC staff and volunteers deployed in the field are conducting detailed assessments. Search and rescue teams have been mobilized. Hot meals have been prepared and distributed in evacuation centers. Welfare desks and first aid stations have been situated in the evacuation centers for affected families. Non-food items such as sleeping mats, mosquito nets, blankets and water will also be distributed.
Sendong is the 19th tropical cyclone to lash the Philippines this year. As we continue to wage this battle against disasters, we are appealing for immediate cash assistance to continue providing relief and recovery efforts for all affected communities. We are counting on your support to be able to provide food, non-food items and our services to the most vulnerable Filipinos in the hardest hit cities and provinces. We appreciate your generosity and continued support to the Philippine Red Cross. Thank you!
This weekend, I’ll be crossing off one item from my 30 Before 30 List, yay!
Woohoo! 2 more days until surfing and partying again! We are so blessed to have an awesome forecast this weekend.
I’ve never been to the previous Zambapalooza’s — I’ve only heard ccccrraaaazzzyyy stories, that’s why I’m really looking forward to witnessing (ok fine, participating in) it this year!! :)
It was only March-April 2011 that I surfed in Zambales, in Liw-Liwa, San Felipe, where I had the awesome opportunity to make a lot of new friends, friends whom I have been surfing a lot with ever since. I also had the chance to get to know the locals and their stories of adventures (i.e. kalokohans) in life. :D
Liw-Liwa, San Felipe, Zambales
Even though Zambales currents and waves scare the hell out of me, I’m still very fond of the place and I find myself missing it a lot!
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For more information about the Zambapalooza 2011: One Love event, go to lokalsoul.com! There’s another article in that blog as well if you want to read more about why Liwa = LOVE.
Waiting For The Perfect Wave (August 2010) Watercolor Painting by Kara Hizon
There is always a good reason to wait: The need to get the timing right. If I start too early or too fast, I am bound to fail. If I start too late or too slow, I’ll probably miss my chance.
When I’m on my surfboard, waiting for that perfect wave for that awesome right, I look far and wide patiently. When I see the wave coming, I start paddling — not too early and not too fast or I’ll be way ahead of it. When it’s about to dump, I paddle hard — not to slow or I’ll be late and I’ll be left behind.
Sometimes I am tempted to stay on the shore so that I can watch and observe and know when the perfect timing is. But learning such a thing requires practice & experience. It’s better to be out there missing waves, than to be studying from afar with my surfboard dry.
kara
August 2010
La Union, Agfa Isolette III, Velvia 50 10mm, Fresh, Cross-Processed–
This is part of a project on waiting entitled Whilst We Wait. All Images and art by Kara Hizon.
What Do You Wait For? Watercolor painting by Kara Hizon
Many of us live yet don’t experience living…
I have a couple of theories why this occurs:
We either wait for nothing (i.e. – we don’t know what we’re waiting for)
or we endlessly wait for something that isn’t coming.
So we either waste our days trying to figure out what to do with out lives
or we obsess in the act of doing, busily working and setting never-ending goal to attain “real happiness.”
Neither type bothers to stop and smell the flowers.
Somebody already said: It’s not the destination, but the journey that counts!
So what about you?
Are you waiting for life to happen?
One last quote from Kung Fu Panda:
Yesterday is history,
Tomorrow is a mystery,
But Today is a gift. That is why it is called: “present.”
My point is, stop fearing the future, stop dwelling on the past!
Stop living life like a zombie and live for something more than a brain!
What do you wait for?
Zombies wait for brains.
And maybe nothing else.
kara
July 2010
Caramoan, Survivor Plank, LC-A, Fuji Sensia Expired
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This is part of a project on waiting entitled Whilst We Wait. All Images and art by Kara Hizon.
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