The High Road: Guam's Guide to Elevating Your Life | July 2010

JULY 2010 — GUAM’S GUIDE TO ELEVATING YOUR LIFE | LIVING | FITNESS | STYLE | TECH | STRONGER MIND + BODY

RIDES: THE EXCITING NEW 2011 MAZDA 2

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PLUS: CELEBRATING GUAM’S LIBERATION -THEN AND NOW

publisher’s post 7.10

FOOD BRINGS PEOPLE TOGETHER This issue, we’re featuring a wide variety of foodies in our special section, “Guam in the Kitchen.” Some of them are recognized islandwide for their expertise, while for others, their culinary talents are known only to their family and friends. Either way, they were gracious enough to share their favorite recipes with readers of The High Road.

For this issue, we asked Islanders to share their recipes and their memories.

Have you ever heard of the Spanish proverb that states, “The belly rules the mind?” It makes a lot of sense — after all, it would be quite difficult to go about our daily tasks on an empty stomach.

For many people, not just eating culinary delights, but creating unforgettable meals in the kitchen is a passion. A “foodie” is a person with a special interest in or knowledge of food. Although I’m limited to cooking rice with the help of a rice cooker, you can call me a foodie, because I just love to eat!

In my family, cooking and eating meals together was a major part of our lifestyle that I’ve associated many of my fond childhood memories with food. That explains why I take immense

pleasure in sharing and enjoying food with excellent company.

In fact, through the process of gathering recipes, I became inspired to prepare a homecooked meal for the first time in five years! I picked Chef Peter Duenas’ recipe, “Jumbo Pika Prawns & Spicy Butter Sauce” from the collection because I like the ingredients the dish called for – especially donne. For someone who hasn’t spent time in the kitchen for half a decade, I found it surprisingly easy to prepare and it was a hit with the family!

Now as we all know, July is a special month for Guam as we prepare to celebrate Liberation Day. To me, nothing galvanizes our community more than this meaningful celebration. And so, we’re pleased to share the perspectives of members of our community as they reflect on Liberation Day — some of whom even experienced first-hand what it was like to be in caught in the middle of the war.

It’s unrealistic to fully capture the depth of their experiences, but perhaps the knowledge they share can shed light on our past. Unfortunately, we have a generation of Guamanians who are at risk of forgetting the reasons why we come together every year on July 21 to celebrate.

With that said, Happy 66th Liberation Day, Guam! And, thank you once again for taking The High Road!

Sincerely,

definition: the high road also high·road n. The most positive, diplomatic, or ethical course.

PUBLISHER Norman Analista EDITOR & DESIGNER Carlo Cariño WRITERS Leo Babauta Kat Barnett Maria Cenzon, Esq. Dave Currie, Ph. D. JoAnna Delfin Marylou Dulay, M.D. Jill Espiritu Steve Oshiro Suzanne Perez Dave Ramsey PHOTOGRAPHY Eugene C. Herrera PRODUCTION COORDINATOR Raphon Apiag PUBLISHED BY Triple J Creative Services FOR ADVERTISING INQUIRIES CONTACT: Tel: 648-6081 Fax: 649-3679 marketing@triplejguam.com THE HIGH ROAD Vol. 1 No. 8 is published 12 times per year (monthly) by Triple J Creative Services, 157 South Marine Corps Drive Tamuning, Guam 96913; (671) 646-9126. Copyright 2010

by Triple J Creative Services. All rights reserved. The reporting in THE HIGH ROAD is meant to increase your knowledge in various areas of life and wellbeing. Because everyone is different, the ideas expressed and research shared cannot be used to diagnose or treat individual health or other problems. Seek professional help. The views expressed in this publication are the views of the authors and do not necessarily reflect the views or policies of Triple J Creative Services, its staff, management or its Board of Directors. Triple J Creative Services makes no representation concerning and does not guarantee the source, originality, accuracy, completeness or reliability of any statement, information, data, finding, interpretation, advice, opinion, or view presented.

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4 | Rides: The 2011 Mazda 2 5 | Community Pulse 6 | Relationships: Kiss for your marriage 10 | Reflections: Liberation Day 12 | Social Studies: Liberation Day Q&A 16 | Ask Dave 19 | Special Section: GUAM IN THE KITCHEN 20 | Foodies: Islanders and their recipes 30 | Live Easy: How to stick to a meal plan

ON THE COVER

31 | Fathers.com: Bring back family dinner 32 | Home & Garden: Fruit bouquets 33 | Fashion: The Color of Summer 36 | Food labels explained 38 | Kitchen Essentials 39 | Digital Human: Cooking with the Web 40 | Dr. Miller: Run for your life

Open the door on food and fun. We have Bryan and Tara Duenas and Coleen Blas on the fridge door with images of great meals by our contributors. Clothing by Primo Surf.

Photography by Eugene C. Herrera

Publisher’s Notes: “Doctor, doctor” by Dr. Marylou Dulay and “Bright Ideas” by Deane Jessee-Jones will resume in the coming months. Part II of “Fitness on the Fly” with Steve Oshiro will be published in the August edition.

rides 7.10

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COMMUNITY PULSE

Efren Penaflorida, 2009 CNN Hero of the Year, fifth from left is joined by Filipino Community of Guam President Alex Gagaring, Judge Alberto Lamorena, Gov. Felix P. Camacho, First Lady Joann G. Camacho, Efren Penaflorida, FCG Board of Trustees Chairman Emelio Y. Uy, Issa Tate, and Philippine Consul Kerwin Tate during the 112th Philippine Independence Celebration held at the Sheraton Laguna resort and Spa.

Dozens of mangoes in a variety of shapes, sizes, and colors were on display at the 4th Annual Agat Mango Festival.

Agat is well known for the abundance of Mango trees that thrive in the village. The festival was held in the village’s newest facility the “Agat Sagan Bisita”, a gathering place for community activities. The event included a 5K run/walk and entertainment.

If you have a positive photo of community interest, send it to community@highroadmagazine.com and we might include it in a future issue of The High Road.

Shell Guam, Inc. recently donated a $12,000.00 check to the Guam Basketball Confederation for the 2010 Shell Guam Drug-Free Youth Basketball League. The league, which kicked off last June 19, aims to encourage young people to stay active and be drug-free.

Pictured are (L-R): Tony Thompson, Guam Basketball Confederation, Secretary-General, Pascual Artero, Guam Youth Basketball Association, League Coordinator, Eloy Lizama, Shell Guam Inc., President, and Darrel Dela Paz, Guam Basketball Confederation, President.

Congratulations to L.P. Untalan Middle School’s Stephanie Abalos and Jaderianne Tullao for winning the Outstanding Entry for Guam at the National History Day competition in Washingrton D.C. on June 16, 2010 for their website, “Concrete Homes Vs. Natural Disasters.” Several people helped the students with their website: Bruce Johnson (Black Construction, Corp.), Roque Mendiola (U.S. Housing and Urban Development), and Carlos Barretto (Shooting Star Productions). The website can be viewed at http://84433247.nhd.weebly.com. The competition’s theme was Innovations in History: Impact and Change. The students were part of an 18-member contingent that was funded by the Guam Preservation Trust. Their teacher, Juvy Carino, accompanied them to the University of Maryland and Washington, DC area from June 10-18.

76/Circle K hosted the premiere viewing of the movie “Eclipse”, of the Twilight Saga at the Micronesia Mall Theatres. Pictured from left to right are Bojo Molina, marketing director, Tango Theatres, Marivel Anderson, Category Manager, SPPC, Ronnie Perez, assistant music director, Hit Radio 100, and Mike Hernandez, Vice-President, Retail, SPPC. Hundreds of fans came out for the event.

The Rock Aid 3 event, held on Wednesday, June 9th at the Hard Rock Cafe, was a huge success with ticket, silent auction and raffle sales far exceeding expectations. Roughly 330 people were in attendance and proceeds of over $10,000 dollars was donated to the Salvation Army Homeless Assistance Program on Guam.

The President of Continental Airlines, Charles Duncan, stopped in to present the evening’s biggest raffle giveaway — two roundtrip tickets with choice of Hong Kong, Fiji or Manila — to lucky winner, Nette Camacho. L-R: Rena Borja, SIG President, Janis Joplin, Remko Engelman, Hard Rock Cafe Regional Director, Charles Duncan, Continental Airlines President, Nette Camacho, Donna Kloppenberg, Salvation Army Director of PR and Development, and Elvis).

Thanks to Citi Foundation, 13 high school seniors or recent graduates are getting a head start on their higher education careers this summer. Agustin Davalos, Citigroup Country Officer/Country Business Manager, today presented a check to Dr. Mary Okada, president of Guam Community College, in the amount of $25,000 to fund the Citi Foundation’s Post-Secondary Education Accessibility Initiative (PSEAI). The grant is allowing the 13 students to take college level English and math courses this summer at GCC. The graduates will earn college credits toward a postsecondary program that they intend to pursue, while incoming high school senior participants will have the opportunity to be dually enrolled and earn both high school and college credits, provided that they qualify to take college level English and Math classes.

you’ll never regret 7.10

Kiss for your marriage What’s in a kiss? Far more than what meets the lips.

Regardless of which part of our mate’s face or body receives attention, the puckering and pressing of the lips conveys affection and value. You kiss when you love somebody.

THE PHILOSOPHY OF A KISS What does a kiss mean?

When lip-to-lip, you have been welcomed into their personal space. What is the real value of a kiss? It’s best when it’s held sacred. I told my daughters in their dating years, “a kiss from a Currie is something very special.

Don’t just give them to anybody.”

This expression of fondness is like a promise. It signifies, “I am exclusive with you ... you are my one and only.” That kind of kiss says something.

PHYSICS OF A KISS What makes a kiss work?

Proximity. You don’t kiss from a distance.

To smooch well, you’re in their face. Generally, the longer the

6 THE HIGH ROAD JULY 2010

kiss, the more intimate the intention.

Many couples have lost the art of kissing. Good kissing is often and varied. Little kisses lead to more meaningful ones. More kissing leads to more closeness.

Add the frequent kisses of connection when saying hello or good-bye. One of my favorites is the reunion kiss- those moments at the airport when I plant a big one and pick up my wife and swing her around. It never gets old.

THE PHYSIOLOGY OF A KISS Why does kissing feel so good?

The God-created secret behind this pleasure is that the lips are the most sensitive region of the body over the genitals and fingertips. It’s the thinnest skin covering and has an extensive set of nerve-endings. Kissing feels so good because lips were designed to feel so good.

First, pheromones are airborne chemicals often referred to as ‘chemistry’ between people. Natural human scents are emitted unconsciously by all people and when smelt by someone in a close exchange – like a kiss – can elicit strong reactions of attraction or aversion.

Next is the rush of adrenaline that is produced in high-stress or physically exhilarating situations.

A kiss can literally “make your heart race” because with adrenaline, there is an increase in heart rate, blood pressure and dilation of pupils. You feel the surge and it feels good.

Furthermore, pleasure centers of the brain become active with the surprise and excitement of a good kiss. It can trigger a release of dopamine, another hormone that brings a sense of giddiness or euphoria associated with romantic love.

Finally, a kiss can move beyond

By Dave Currie, Ph. D. romantic attraction to deep attachment. When the affection is right and the commitment real, there will be a release of oxytocin that evokes feelings of contentment, reductions in anxiety, and feelings of calmness and security around a mate. A deep bond is created.

THE PSYCHOLOGY OF A KISS What does a good kiss from the right person do? It brings a sense of well-being, belonging, and acceptance. There’s the joy of loving and being loved. It builds self-esteem with the confidence that you are known and still loved. Kissing burns calories, relieves stress and men who kiss their spouses good-bye in the morning are said to live five years longer.

Enjoy these great benefits of kissing in marriage. Right now, ask yourself, how many times each day do I kiss my mate? Do I vary the types of kisses I give?

What’s preventing me from expressing my affection more?

Remember: You’ll never regret putting your marriage and family first and sealing it with a kiss.

Pass this on to someone who needs the reminder of what kissing can do for a marriage. ■

Dr. Dave Currie, as a Marriage and Family educator, counselor and sought after international speaker, is known as America’s TV Relationship Coach. He hosts Marriage Uncensored. He has been a welcome guest on Guam on four occasions. He and his wife live in the Pacific Northwest.

Send your questions about life and relationships to Dr. Dave at dr.davecurrie@shaw. ca or visit his website at www.doingfamilyright.com for great resources on marriage and family. Follow Dr. Dave on Twitter – www.twitter.com/drdavecurrie .

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One Nation:

A campaign to prevent alcohol abuse You may have noticed a cross-representation of members from our community speaking about being a part of “One Nation” in a variety of feel-good print and broadcast ads. These local spokespeople include manamko, military personnel, college students, athletes, and musicians, among others, and they’re calling attention to a very serious message. That is, alcohol use is not a true part of Guam’s culture.

The PEACE Office of the Department of Mental Health & Substance Abuse (DMHSA), Prevention & Training Branch, the Department of Youth Affairs, and various community leaders and prevention advocates are working in concert to reach out and spread the word. “We wanted to capture the essence of our island culture by featuring local people that embrace the Pacific Islands’ cultural values like family and respect and that live a healthy and alcohol-free lifestyle that could be modeled by others,” explained Christine D. Camacho, DMHSA Public Information Officer.

The overall theme of this campaign is “One Nation to prevent alcohol abuse: Embrace & Respect our island culture & families.”

According to Camacho, focus group participants said they were fed up with alcohol billboards and sponsorship of community events, and they even noticed signage that promoted binge drinking located across the street from some elementary schools.

Barbara S.N. Benavente, DMHSA, Prevention & Training Branch Supervisor believes social-media marketing strategies used on Guam and throughout the Pacific Islands that tries to link our islands’ cultures in their promotion of alcohol use is disrespectful and irresponsible given the alcohol use and abuse problems our youth and families are experiencing.

“I’ve been working in the substance abuse

ALCOHOL ABUSE ON GUAM How big of a problem is alcohol abuse on Guam? Camacho shared that data from the

AT HOME Make rules about alcohol use – no one under the legal age is allowed to drink alcoholic beverages (wine cooler, beer, wine, etc.) with no exceptions!

Set a good example as an adult or parent – don’t drink to the point of intoxication, don’t drink and drive, “practice what you preach.”

Know your child’s friends and their parents.

Talk to them about the rules in their house and make sure you all agree.

Support your child. If they break a rule and choose to drink, let them know they can call you and you will help them be safe. Save lectures and punishments for later when everyone has had a chance to calmly discuss the situation.

AT SCHOOL Learn the facts about alcohol use and how it will affect you.

Follow the rules for no alcohol use; underage drinking is against the law.

Make the choice to not drink! You are not alone. Find support from others who have also made the same choice.

Be straight with your friends and peers that you do not drink. Know you can have a good time with your friends without drinking.

IN YOUR NEIGHBORHOOD

Behavioral Risk Factor Surveillance System (BRFSS) reveals that both heavy drinking and binge drinking are significantly higher among adults on Guam as compared to the US. Heavy drinking among Guam males is almost double that of US males (10.7% vs. 5.6%), while binge drinking among Guam males is 65% higher (34.5% vs. 20.9%). About 25% of heavy drinkers and 20% of binge drinkers are aged 18-24.

Half of all heavy drinkers and 40% of binge drinkers are under the age of 35. Alcohol-re-

THE OVERALL THEME OF THIS CAMPAIGN IS “ONE NATION TO PREVENT ALCOHOL ABUSE: EMBRACE & RESPECT OUR ISLAND CULTURE & FAMILIES.” prevention field for thirty years; I learned from this experience that alcohol use early on by young people presents great health risks and problems. My first personal experience was the loss of two close male friends as a result of alcohol use and abuse…They had been drinking and thus the driver’s ability to drive safely was dangerously impaired, resulting in their deaths,” said Benavente.

WHAT CAN I DO?

lated motor vehicle crashes remain the most visible social consequence of alcohol abuse.

According to Guam’s Substance Abuse Epidemiological Profile (2007), youth on Guam reportedly drink as early as 13 years old; 36% of high school youth on island are current drinkers and about 19% engage in COMMUNITY binge drinking – SUPPORT: One Nation with Chamorro posters showing and other Micro- positive members of the nesian Islander community endorsing youth having the the message of sobriety. highest rate. 43% CONTINUED ON PAGE 33

Talk with your neighbors and let them know your house is a “safe house” – no underage drinking allowed.

Form a “neighborhood alliance.” Know which parents allow underage drinking in the house and which parents don’t. Let your neighbors know that you discourage underage drinking and will not allow your child to stay at their house if underage drinking is allowed.

IN YOUR COMMUNITY Do a “community scan” — how many alcohol billboards, bars, advertisements, etc. do you see? How close are they in proximity to schools, churches, parks, and other community places that children and youth frequent?

Take this information to your village mayor, school board, legislators and others Meet with your senators and/or mayor to talk about your concerns and request their support for environmental changes. They need to know where minors are able to get alcohol in the community.

For more information please contact the Department of Mental Health & Substance Abuse, Prevention & Training Branch: 477-9079 thru 9083, or visit: www.peaceguam.org or www.onenationguam.com.

reflections 7.10

Survivors share their memories of occupation and of July 21, 1944

Antonio B. Perez was one of a few Chamorro men in the United States Navy in 1937, a couple of years before the beginning of World War II. The mess attendant was devastated to learn that part of his role in the military was to assist in the evacuation of mostly Caucasian U.S. citizens from the Asian region during the onslaught of the Japanese Imperial Forces throughout the Pacific theater.

To him, this also meant that the inhabitants of the Asian region — including his family, and other Chamorros in Guam were about to face threats to their lives and would need to endure certain hardships.

Antonio’s son, Joaquin P. Perez, spoke of his parents’ experiences during the war, experiences frequently related to their children. Joaquin said his father, who is now 90 years-old, did not return to Guam until July of 1944 during the scheduled takeover of the island from Japanese forces. In the interim, his family STAYING STRONG: During the Japanese occupation of Guam, many Chamorros, like Joaquin Perez’s (above) late mother Maria Sablan Pangelinan carried with them articles of faith such as this worn photograph of a Catholic painting.

10 THE HIGH ROAD JULY 2010

and other families in Guam were taken from their homes and forced by the Japanese military to march to Manenggon Valley in the village of Yona .

According to Guampedia.com, “The village of Yona is the site of two concentration camps at the end of the Japanese occupation of WWII. During the twilight hour of the war, thousands of people from throughout Guam were herded into concentration camps in central and southern Guam. The most infamous was the Manenggon Camp, located south of the main village along the Ylig and Manenggon Rivers.

The other Yona concentration camp was in an area known as Asinan, located northwest of the

main village between the Lonfit and Pago rivers.

Though the majority of the people were marched towards Manenggon Valley by the Japanese during their occupation, hundreds of people were also diverted to Asinan.”

Joaquin’s mother, the late Maria Sablan Pangelinan, was one of the Chamorros forced to march. Pangelinan’s family had owned a large portion of land in the Sumay area, as well as a prominent business, before they

SURVIVORS: Carmen and Joaquin Terlaje lived through Japanese occupation.

“We just never knew when the time would come to bid goodbye to our loved ones.”

- Carmen Terlaje were forced to leave. Fortunately they did not suffer from brutal beatings or other atrocities by the Japanese military that many others had to endure.

In another part of Guam , however, Carmen Cruz Terlaje had an extremely different experience. Her family was also forced to leave their Agat home and march on foot to Manenggon – a journey that took several days to cross the widest part of the island. They made stops at different camps, including Fena. Fena spans from Sumay to Santa Rita. Young women and men were selected by the Japanese to build reinforcements in preparation of the American forces’ attack. It was there, however, that the Japanese soldiers ordered one of her sisters to stay behind while the rest of her family was forced to continue on.

Terlaje’s mother urged her other daughter to stay in Fena to take care of her sister held by the

Japanese. That was the last time Terlaje and her family ever saw the two girls. It was later learned that Terlaje’s sisters were forced to stay in a cave where the Japanese soldiers threw grenades and gunned down civilians in one of the worst massacres in Guam during World War II. Terlaje’s two sisters are listed as victims of the massacre in the Guampedia.com Web site. There were other sites where similar atrocities took place such as Faha and Tinta in Merizo and Chagui’an in Yigo.

“We were all so sad, especially my mother – she was really sad,” Terlaje said. “She was always crying. We just never knew when the time would come to bid goodbye to our loved ones,” she explained.

Joaquin Terlaje, Carmen’s husband, was 17 years old in the last year of the Japanese occupation of Guam .

He was ordered to do hard labor including clearing land for air fields for the Japanese and witnessed the executions of Chamorros. Joaquin’s family was forced to move to Manenggon, where he saw his mother and baby sister die due to sickness brought on by the march.

“I was scared a lot of the time,” Joaquin Terlaje said. In one of his brushes with the Japanese soldiers, he was caught singing American songs with his brother under their house. The Japanese soldier heard them and slapped both of CONTINUED ON PAGE 14

liberation day 7.10

SOCIAL STUDIES: LIBERATION DAY EDITION

A

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Q: What are your favorite childhood THIS memories of Liberation Day? MONTH’S “My favorite childhood PANEL

Dennis: I remember staying up all night anxiously waiting for the parade the following morning. I enjoyed walking down Marine Corps Drive visiting with family and friends.

Watching the military marching band was exciting as well as all the other floats and the giving out of candy.

Kevin: It would be the first time my family actually celebrated Liberation Day in Guam, 1987. My dad was in the military, so we usually celebrated with all the other Chamorro families stationed wherever we were. I ran in the mile run they had back then and hung out at the parade afterwards. It was great seeing all the floats that the villages and businesses created.

I had a better understanding of our culture and how Guam suffered during the war and the significance of Liberation Day. Sianna: The smell of barbecue and sounds of music blaring from the different tents made me realize what life is all about — enjoying the company of those you are with. I would always anticipate the candy being thrown from the floats and the different acts that would entertain as they made their way down Marine Corps Drive. What I looked forward to the most was when the fire truck would stop in the middle of the parade and 12 THE HIGH ROAD JULY 2010

memory of Liberation Day IS Liberation Day. I was only 10 years old when the war ended. I remember everyone was so excited to hear the Americans were here to fight for us.”

- Maria P. Cruz

spray water all over the crowd.

Maria: My favorite childhood memory of Liberation Day IS Liberation Day. I was only 10 years old when the war ended. I remember everyone was so excited to hear the Americans were here to fight for us.

The sound of gunshots still fills my mind as I saw the sky light up with explosions. I was so happy that we were free and our suffering would come to an end.

Kelly: As a child I would always go to the carnival with my family. I remember before it moved to Paseo, we would go down to Ypao. The carnival was a weekly adventure for us.

It was all about playing games and

having a good time being a kid. We’d go to the parade every year and, like many kids, wait anxiously for the floats with candy!

Jennifer: Seeing the different floats from each village made it more enjoyable because we got to see what each village had to offer creatively — It showed how diverse our culture is and how many things are left open to interpretation. The most unforgettable memory of Liberation Day would have to be packing up the camping grounds after the parade is over while the fireworks would light up the sky. It reminded me of how long it took our island to get here and all we gave up to be liberated.

CONTINUED ON PAGE 14

EVERY MONTH, we invite everyday islanders to have an unfiltered conversation about the topic of the day. Here’s what they said.

A. Dennis C. Cruz Registered Nurse Guam Memorial Hospital

B. Kevin Knaeble General Manager Construction Resources

C. Sianna Drilon Staywell Insurance, Enrollment Processor

D. Maria P. Cruz Homemaker

E. Kelly Basilia Drug and Alcohol Specialist, Sanctuary, Inc.

F. Jennifer Cruz Customer Service/Notary Public, Copy Express.

Also wife of Army National Guard Member Jonathan J. Cruz

liberation day 7.10

CONTINUED FROM PAGE 11

LIFE GOES ON: Anotonio and Maria Perez were married a year after Guam’s liberation. Her dress was fabricated from a U.S. Navy Parachute.

nps.gov, on July 21, 1944, beginning at 5:30a.m., for three hours the beaches off Asan and Agat were shelled and bombed. Off the reefs, to the horizon, American battleships, cruisers, destroyers, and landing craft, along with over 50,000 U.S. troops, prepared to retake Guam. On August 10, 1944 the organized resistance on Guam had ended.

them across the face for singing.

“We were forced to march only at nighttime even if it rained,” Terlaje said. “In the daytime, we had to hide. The Japanese were hiding us from American airplanes.”

Joaquin Perez said his dad, Antonio, returned to Guam with the U.S. Navy as part of the U.S. forces that defeated the Japanese.

According to the U.S. National Park Service website, www.

While searching for his family, Antonio met Maria and a year later the two exchanged wedding vows where Maria wore a dress fabricated from a U.S. Navy parachute.

By this time, the U.S. Navy continued to rebuild villages and assign lots for displaced Chamorros.

Pangelinan’s family, prominent landowners in Sumay, were reassigned to two house lots in the center of the new village of Santa Rita and were never allowed to return to the land they owned in

Carmen’s father for permission to court his daughter.

Joaquin enjoyed his military career before he retired and joined the Guam Police Department. The 81-year-old still resides in Agat with Carmen. In many Liberation Day parades before his hip surgery, he marched with the Knights of Columbus.

Sumay.

As for Joaquin and Carmen Terlaje, they first saw each other while in Manenggon. Joaquin joined the U.S. Navy a few years after the island’s liberation, and each time he returned, he made sure to stop by the old Keng Store in Agat where Carmen Terlaje worked. As tradition would have it, he asked

The celebration of Liberation Day on July 21st, remains bittersweet for Carmen. “A lot of the memories during the war are painful to remember,” she laments. “But, I also remember when the Americans came. Everyone was yelling,‘ Uncle Sam! Uncle Sam!’ We were so happy that they came!” ■

CONTINUED FROM PAGE 12

Q: How do you celebrate liberation day today?

Jennifer: My family and I always take a moment to remember all the U.S. troops who helped free our island during the Japanese occupation in 1944. Being a wife of a soldier, I’m very proud of all the men and women who serve our country and for those who paid the ultimate price just so we could enjoy our freedom. For that, we Army National Guard wives march every year right behind our soldiers supporting them every step of the way regardless of the weather.

Kelly: Today, my family and I make our way down to Marine Corps Drive the same way we always have. I’m not as anxious about the candy tossing as I was as a child, but I do enjoy watching my family laughing and reminiscing.

As I’ve grown older I’ve learned to appreciate the freedom I enjoy and always remember to take a moment to thank those who fought for us. I thank them from the bottom of my heart.

14 THE HIGH ROAD JULY 2010

“Being a wife of a soldier, I’m very proud of all the men and women who serve our country and for those who paid the ultimate price just so we could enjoy our freedom.”

- Jennifer Cruz Maria: Today, I enjoy the parade on TV with my family. We have a barbecue here at my house with my daughters and my grandchildren. I always tell them the story of how it was during the war and how it felt when Guam was liberated. I want them to always remember the stories I tell them so they can tell their children and their children’s children.

Sianna: Celebrating Liberation Day has always meant a lot to me as it reminds me of

all who sacrificed for our freedom. However, July 21st is even more special to me because my family and I celebrate the birthday of my goddaughter — Jon’ie Charlaine. We celebrate Liberation Day and her birthday with a BBQ at home.

Kevin: I usually have a barbecue with the family. If we’re adventurous, we’ll take the kids to the Carnival. Later in the evening we’ll go down to watch the fireworks. I pretty much relax and enjoy the extra time I get to spend with family.

Dennis: Since coming back to the island in 2003 after being away for 16 years I have not been able to attend a Liberation Day Parade, but have watched it on television. I will more than likely celebrate with my family or be at work celebrating it with my coworkers. There will be a lot of, “good eats,” that day!

New buildings.

New programs.

Enroll for Fall semester now! www.guamcc.edu

finances 7.10

Ask Dave:

by Dave Ramsey

IN DEBT? THINK BEFORE SELLING YOUR HOME. DEAR DAVE, Do you ever recommend someone selling their house to get out of debt? — Andrea

DEAR ANDREA, The only time you’ll ever hear me tell someone to sell their house to get out of debt is if it’s as an absolute last resort.

If there’s just no other way to turn a corner, then it might be an option. Another would be if you don’t really like the house, and you’ve considered selling it anyway. The third situation would be if the house is just too darn expensive. If you’re sending half of your monthly income to the bank to make house payments, then you’ve got way too much house!

But most of the time the house is not the problem in these kinds of situations. There’s usually lots of other stuff, like credit card debt and $700 car payments. I’d sell a car in a heartbeat before I’d ever consider giving up my home. Think about it, Andrea. Being forced to sell your home in a case like that would be an emotionally devastating experience. I mean, it’s your home.

And the truth is that in some places it would be a pretty good idea to hang on to a house. A lot of markets are already recovering at a rapid pace, and the real estate market in America-with the exception of a few trouble spots-is a lot more alive, dynamic and fluid than many people in the news media 16 THE HIGH ROAD JULY 2010

would have you believe. There are some seriously good real estate situations out there right now! — Dave ............................................

DEAR DAVE, I’m a college student and I compete with lots of other students for summer jobs. Do you have any suggestions for debt-killing work? — Anonymous ............................................

DEAR ANONYMOUS, My best suggestion for debtkilling work in that kind of situation has always been selfemployment. You’ll make a lot more money cutting grass, walking dogs, or detailing cars.

You can control your time, too.

Plus, you’ll make a lot more per hour than you will at any mall job. By the time they take taxes and everything out of that, you’ll almost wish you hadn’t bothered!

A few years ago, I knew a couple of college guys who pooled their money and bought a pressure washer and some other equipment to start a business. They came to the house, washed and re-sealed our driveway, and I paid them a few hundred dollars apiece for the job.

It took all day, but they walked away with their pockets full of

money. You’d have to flip a lot of burgers to match that!

You can make some serious summer cash if you’ll look at yourself as a small-business owner and not someone’s employee. I’m not going to lie to you. If you take this route, you’re probably going to be involved in some pretty hard work. But the truth is, you’ll never make really good money without doing some pretty hard work! — Dave ............................................

DEAR DAVE, Our son is 27, has two children, and now he’s getting divorced from the woman he’s been married to for seven years. Her parents gave them lots of money throughout their marriage, and now he’s coming to us for money. If we ask what the money is for, he tells us it’s none of our business. We know he’s going through a rough time right now, but we don’t have a lot of money. We’re not sure what to do. — Dee

DEAR DEE, How about just saying no?

Then, if he asks why tell him it’s none of his business.

Seriously, this is a grown man we’re talking about. If he’s going to take on the lifestyle and actions of a grown-up he needs to act like one. I understand he’s hurting right now, but he’s act-

ing pretty arrogant for someone who’s running back to mommy and daddy for money!

I think you need to cut off the cash supply before this gets any worse. Instead, you could offer to help with the kids, or let them all stay at your home for a few weeks while he works through this thing and gets his head and his life together. If he’s willing to get into some serious financial counseling, and start becoming accountable for his money, then you might look into helping him money-wise from time to time in the future.

But at this point it’s like giving a drunk a drink.

Anyone can make a mistake, Dee. But it’s not your job to fund his arrogance or his irresponsibility! -Dave. ■ D a v e Ramsey is a pers o n a l money managem e n t expert, popular national r a d i o personality and the author of three New York Times best sellers – The Total Money Makeover, Financial Peace Revisited and More Than Enough. In them, Ramsey exemplifies his life’s work of teaching others how to be financially responsible. For more information visit www.daveramsey. com.

BEFORE YOU DRINK IT… …WE’VE ALREADY TESTED IT!

Water is Life. *Paid for by Guam Waterworks Authority.

GWA offers free water testing to your residence or business. We want to ensure you that your water is safe to drink straight from the tap. For more information or to schedule a visit, call us at the Lab at 632-9697, Monday thru Friday 8am-5pm.

JULY FEATURE

Real Islanders take you beyond the barbecue to share their favorite recipes for fun and flavor.

ALSO IN THIS SECTION:

-

Sticking with a meal plan Edible arrangements Kitchen essentials Understanding food labels Cooking with the Web

FOOD SPECIAL

Chicken adobo

By Nita Baldovino, President, Rambie’s Corp.

If you could only choose to eat one Filipino dish in your lifetime, a good bet would be to choose Chicken Adobo.

“Adobo is a type of dish that not only invites people to the table, but also to the Filipino culture,” Nita Baldovino, Rambie’s Corp. President, says.

“It is a dish you know people will love to eat and will love you for making it.”

Nita first learned how to make this dish when she was in grade school watching her grandparents and her mother cook. In fact, chicken adobo was the first dish she made when she was introduced to the kitchen.

Chicken adobo is a daily special at Rambie’s because of its popularity. For Nita’s children who live in the mainland United States, chicken adobo is a dish that is always requested when she visits.

“The dish can be prepared using chicken or pork, or a combination of both meats,” the restaurateur says. “There are a ton of different recipes out there for adobo. Though adobo has its core ingredients, there is a lot of room for interpretation and tweaking.

The important thing is that you make it your own.”

20 THE HIGH ROAD JULY 2010

WHAT YOU NEED:

STEPS:

1 whole fresh chicken 5 cloves, garlic (minced) 1 small onion 1 tbsp crushed peppercorns 1 bay leaf 1/3 cup vinegar 1/3 cup soy sauce dash of salt to taste oil Red pepper or donne (optional)

Cut the chicken into serving-size pieces, wash and drain. Heat oil in a pan and sauté garlic, onion, chicken and crushed peppercorn until golden brown, then allow to simmer for at least 10 minutes.

Add remaining ingredients – vinegar, soy sauce, bay leaf, and water and bring to a boil in moderate temperature for 20 minutes. Adjust seasonings to taste. Remove from heat, transfer to a serving platter and garnish with onion rings.

STEPS:

2 lbs Jumbo Black Tiger Prawns 1/2 cup flour 1/2 cup corn starch 2 whole large eggs beaten Salt and pepper to taste 1/2 oz. minced onion 1/2 chopped boonie peppers 1 clove minced garlic 1 oz. lemon juice 1/2 cup heavy cream 8 oz. unsalted butter cubed

In a medium saucepan, sweat onions, garlic, and the boonie peppers.

Deglaze with lemon juice, add heavy cream and allow to reduce by half. Reduce heat to simmer. Whisk in butter slowly until smooth. Do not allow butter to boil or sauce may separate. In a large frying pan, preheat fry oil to 350 degrees.

In a small bowl, combine eggs, pepper, and salt and pepper to taste. Dredge prawns in flour and corn starch, then dip in egg mixture. Deep fry for about 2 to 3 minutes or until crisp. Arrange prawns on platter and pour spicy butter sauce on top. Garnish with scallions and serve.

FOOD SPECIAL

WHAT YOU NEED:

Chef Peter Duenas is Guam’s “Outdoor Chef.” He’s known for using the freshest locally grown ingredients like vegetables and seafood, and serving it up local style on TV for viewers to visually savor the finished product.

Although most of his dishes are original and perfected through trial and error, Chef Peter uses some “family secret” recipes as well. “I love to cook because I have always been fascinated with creating flavor and textures…food creation is practically endless,” he said.

“It’s a dish that I developed from a home style recipe prepared by my family” Two must haves in his recipes include fresh ingredients and donne (hot pepper).

His featured recipe is the Jumbo Spicy Pika Prawns. “It is a dish that I developed from a home style recipe prepared by my family.

We used to stir fry prawns with onions, butter and hot pepper. I just kicked it up a bit and this recipe is one that I can call my original creation,” he said. After preparing the dish, Duenas recommends to pour it over some hot rice and enjoy!

Gulai Upan Lemai

(Breadfruit with coconut milk)

FOOD SPECIAL

By Rodney A. Cruz, Jr., Office Manager U.S. Department of Veterans Affairs, Vet Center For Rodney A. Cruz Jr., the biggest challenge with cooking Lemai, or breadfruit is deciding what method or recipe to use. “It’s hard to decide whether you want breadfruit with coconut milk or breadfruit chips,

“Breadfruit was always on the menu.” or wait, even breadfruit doughnuts — that sounds delicious!” Rodney has been cooking since he was young and for his contribution to The High Road, he decided upon this recipe for “Gulai Upan Lemai”, bread-

WHAT YOU NEED:

STEPS:

pieces into the pan.

1 medium breadfruit

Wash and peel outer layer skin (rind) from the breadfruit, slice into quarters and remove the stem and core (porous section) from the breadfruit

Add seasoning as desired, dash of salt, and 1 tbsp. sugar.

Add coconut milk and reduce heat. Let simmer for about 15 to 20 minutes.

Boil 4 cups of water in a 4 quart pan. Place quarter

Lastly, garnish with a dash of cinnamon.

3 cups coconut milk 1 tbsp. sugar Dash of salt

Black tiger shrimp lumpia

By Rey Dasalla, Executive Chef Pacific Islands Club-Guam Pacific Islands Club Executive Chef Rey Dasalla is fond of creating Black Shrimp Lumpia with Pineapple Sweet and Sour Sauce.

“It’s easy to make and it’s a take off of

one of the most popular Filipino appetizers – lumpia – but with an upscale flair to it,” he said. Give it a try, treat your loved ones to this special dish with a twist.

WHAT YOU NEED:

STEPS:

1 lb. 16/20 size black tiger shrimp, peeled, de-veined

Peel and de-vein shrimp and reserve.

Put the rock shrimp on a robot coupe and process until pureed. Transfer the pureed rock shrimp into a bowl and add the rest of the ingredients. Mix all ingredients well and season with salt and ground pepper.

Cut the lumpia wrapper across diagonally to form a triangle. Place a shrimp on the lower half of the lumpia wrapper and topped with the rock shrimp mixture. Roll the lumpia half way and fold in the pointed end of the wrapper. Add a chive leaf and finish rolling the lumpia.

Brush with an egg wash to secure the wrapper. Repeat the process.

Deep fry in a 350 F vegetable oil (about 2-3 minutes) and transfer onto absorbing paper when done.

Serve with Pineapple Sweet & Sour Sauce: Combine pineapple juice, ketchup, rice vinegar and sugar into a pot and bring to a boil. Simmer for five minutes and add the butter until melted.

1 lb. rock shrimp 1 oz. pickled ginger, minced 2 cloves garlic minced 1 oz. chives, chopped 2 oz. water chestnuts, minced 1 tsp. chopped cilantro 2 tsp. toasted sesame seeds 1 tsp. sesame oil 1 tsp. soy sauce Salt and pepper to taste Lumpia or Spring Roll wrapper 1/2 cup pineapple juice 1/2 cup ketchup 1/2 cup rice vinegar 1/2 cup sugar 4 ounce unsalted butter

22 THE HIGH ROAD JULY 2010

fruit with coconut milk, which he learned from his aunt Rose.

Lemai remains one of Rodney’s favorite dishes because he grew up eating it.

In many ways, preparing it regularly is like preserving a family tradition to him. “Regardless of how big or how small the turnout would be, breadfruit was always on the menu,” he explained. And, since he’s also health conscious and is very mindful of what he eats, Rodney has done his homework to ensure Lemai is right for his fitness goals. “Breadfruit is roughly 25% carbohydrates and 70% water, which fits in well with my current diet plan,” he explained.

By Grace Magno, Marketing Director, iConnect The age old adage that “mother knows best” rings true in the case of one of Grace Magno’s favorite dishes to prepare, Steamed Garoupa Chinese Style. Grace’s mother taught her how to make this dish.

“My dad loved steamed Garoupa and we would frequent Chinese restaurants when I was little searching for the best steamed fish dish,” she says. “I found the flavor to be very similar to that served by the five-

“My mom learned this recipe from a Hong Kong chef and taught it to me.” star Chinese restaurants, as long as the fish is very fresh and you do not over-steam it; otherwise, the flesh becomes rubbery and flavorless,” she adds.

WHAT YOU NEED:

2 tbsp. Peanut oil 1/4 cup Kikkoman soy sauce 1/8 cup sugar 1/2 cup water

STEPS:

man soy sauce and sesame oil and pour over fish. Steam for an additional three minutes.

In a separate saucepan, heat peanut oil to smoking and pour over fish before serving. Fish will sizzle slightly. You may garnish with leeks or spring onions.

One fresh Garoupa fish (whole or filet) 1 tbsp. Sliced ginger 1 tbsp. Sesame oil

Clean fish and pat dry. Stuff cavity with ginger slices and sprinkle remaining ginger on top. Place on heat proof dish. Steam for 15 minutes or until the center of the fish flakes. Do not over-steam.

Throw away water that has pooled in the dish. Mix water, sugar, Kikko-

FOOD SPECIAL

Steamed garoupa Chinese style

By Sanjay Dewan, Owner, Port of Mocha

When you live on an island like Guam, the question “Who doesn’t like barbecue?” seems like a silly thing to ask.

The same holds true for the Indian culture where Chicken Tandoori is a very popular dish. “It is the Indian version of barbecue,” Sanjay says. “It doesn’t require the traditional soy sauce or barbecue sauce. Instead, it is a yogurt-based marination, which is unique to itself.”

“I like it because it’s not oily or greasy.”

FOOD SPECIAL

Chicken tandoori

Chicken Tandoori’s great flavor is derived from a complex blend of spices and yogurt, he says. He learned how to make this special dish from his mother. “The recipe is special because it is a classic North Indian dish that is known worldwide.”

STEPS: Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

WHAT YOU NEED: 1 (three-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat 1/2 cup plain yogurt 2 tbsp. fresh lemon juice or malt vinegar 1 tbsp. minced garlic 1 tbsp. peeled and grated or crushed ginger root 1 tbsp. ground cumin 1 tsp. ground coriander 1/2 tsp. cayenne pepper 1/4 tsp. ground cardamom 1/4 tsp. ground cloves 1/4 tsp. fresh-ground black pepper 2 tsp. salt, or to taste Vegetable oil, for brushing Fresh cilantro sprigs for garnish Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

24 THE HIGH ROAD JULY 2010

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire and allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open for 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon and put into a wrap or serve with naan bread.

Port Authority of Guam

Josette J. Javelosa felt she mastered the art of baking banana and pumpkin bread.

After all, for years she sent them as gifts to her boys’ teachers during the holidays.

Because of its accessibility and flavor, it seemed only natural that she’d try to prepare mango in a similar way. “I like this recipe because the main ingredient is a local fruit we all love,” the mother of three explained.

“Here in the South, mangos are falling

“This is a great way to reduce waste and use the fruit.” from the trees in abundance.” she added.

The Santa Rita resident also pointed out that with some minor tweaking, you can turn the bread into something more festive. Because the bread is so moist, it can actually be served as a cake too.

WHAT YOU NEED:

1 tsp. salt 4 tsp. ground cinnamon 2 tsp. vanilla extract 4 cups mashed or chopped mango 1 cup chopped walnuts 1 cup shredded coconut (optional)

STEPS:

ents into the mix until well blended.

Fold in mango and nuts.

Pour into loaf pans and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Let cool 10 to 15 minutes, unmold and let completely cool on baking racks.

6 eggs 2 cups oil 4 cups flour 3 cups sugar 4 tsp. baking soda 2 tsp. baking powder

Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans.

Sift the flour, baking soda, baking powder and cinnamon into a bowl.

In a large mixing bowl, combine eggs, oil and sugar. Add dry ingredi-

FOOD SPECIAL

Mango bread

By Josette Javellosa, Program Coordinator

FOOD SPECIAL

Tunaghetti

By Millie Tenorio-Acfalle, Retired Educator/Administrator

“It’s a dish my mom used to make during lent when we couldn’t eat meat.”

Millie Tenorio-Acfalle is a retired school teacher and administrator. Of the many subjects that she has taught, Home Economics was her favorite. Millie started cooking when she was in the fourth grade and credits her mother and father for her culinary skills.

One of Millie’s favorite recipes to make

WHAT YOU NEED:

1/4 medium onion, thinly sliced 1 stick butter, softened 1 can cream of mushroom soup 1 can (12 oz.) evaporated milk 1 small can sliced mushrooms 1 can (6 oz.) tuna in water 1/2 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. black pepper 4 oz. grated Mozzarella cheese Parmesan cheese 8 oz. Cooked spaghetti noodles

Cookie brownies

By Sandra Low, Owner, Opus One Sandra Low shares her favorite recipe for oatmeal brownies. While it isn’t an original creation, it is one that she said is well liked amongst her friends and family. “The recipe is special be-

cause I have good memories making this with my kids for school functions.

I always joked that this brownie is healthy because it has oatmeal, walnuts, and vitamin M&M’s,” she said.

WHAT YOU NEED:

1-1/2 cups quick cooking oats 1 cup M & M miniature baking bits 1/2 cup all purpose flour 1/2 cup packed brown sugar 1/2 cup chopped walnuts 1/2 tsp baking soda 1/2 cup butter or margarine, melted 1 package fudge brownie mix

STEPS:

In a bowl, combine the first seven ingredients; mix well. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15” x 10” x 1” baking pan.

Prepare brownie batter ac26 THE HIGH ROAD JULY 2010

cording to package directions.

Spread over the crust. Sprinkle with the reserved oat mixture.

Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack, then cut.

for friends and family is a relatively simple dish she calls, “Tunaghetti.” “It’s a dish my mom used to make during lent when we couldn’t eat meat. She would add a can of peas to it and we ate it over toast or rice…

I’ve made a little change to it and serve it over noodles,” she said. “I hope you enjoy it.”

Many of Acfalle’s recipes have been passed down from her grandmother to her mother. “Both of my parents come from families who are cooks and bakers,” she said. “My goal is to compile all of my favorite recipes so I can hand it down to my daughter who I hope one day will have the passion to want to learn how to cook and bake.

STEPS:

In a saucepan, melt the butter on low heat. Add the onions and cook on low to medium heat until the onions are tender. Add the cream of mushroom, milk, sliced mushrooms, tuna and seasonings.

Continue cooking and stirring on low heat until the mixture starts to boil. Do not leave it unattended because it will burn easily. Once it boils, turn off the heat. Place the cooked noodles on a large platter. Pour the sauce over the noodles. Top with the mozzarella cheese and sprinkle with parmesan cheese.

Enjoy!

FOOD SPECIAL

Smoked Rib-Eye Stroganoff with Portobello Mushrooms and Buttered Rice

By Liz Gerber, restaurateur

Elizabeth Lathrop Gerber is a make-up artist, past runway and print model and dancer on Philippine television shows, and a former beauty queen as Miss Guam Young International and Miss Guam Asia Quest.

“It has evolved and has taken on a life of its own.”

Her passion for food has led her down a new path in life. She operated her business, the Latte Café at the Acanta Mall for two years, has moved on and decided to continue to pursue her Culinary Arts degree. In May of this year, the mother of two graduated. “It’s never too late to go back to school, “ she said.

Elizabeth’s contribution to The High Road is this wonderful beef dish. It’s a recipe she has perfected through trial and error. “I have edited this dish so many times and it just keeps getting better. It started out with a basic recipe, then, it has evolved and has taken a life of its own,” explained the Ordot resident.

28 THE HIGH ROAD JULY 2010

WHAT YOU NEED:

STEPS:

Kosher salt and fresh ground pepper to taste 1 package of portobello mushrooms, sliced 3 rib-eye steaks, smoked 2 cloves of garlic, minced 2 tbsp. sour cream 1 bay leaf 3 cups of beef stock 2 sprigs fresh thyme 3 tbsp. olive oil 1 onion, minced 2 tbsp. Cognac 2 tbsp. clarified butter

For the sauce: in a pot, heat beef stock, thyme, and bay leaf (reduce by half). Remove the thyme and bay leaf. In a deep skillet, add olive oil, garlic and onions and cook until they become translucent. Add cognac and cook until the alcohol has burned off.

Combine stock, sour cream and parsley. Season to taste.

Season the meat, grill, then set aside. In another skillet, melt the butter with olive oil and sear mushrooms.

Arrange the mushrooms alternating with steak strips. Drizzle the sauce over the mushrooms and steak strips.

Garnish with two tbsp. of fresh parsley, chopped To create the buttered rice, saute one cup of cooked rice with one tbsp. of butter — shape and serve.

and Mushrooms accompanied with a Saffron Coulis

By Christophe Durliat, Executive Chef, Hilton Guam Resort & Spa

Chef Durliat’s Potato-Crusted Sea Bass was born over 10 years ago while he was working at Kyongju Hilton in Korea.

FOOD SPECIAL

Potato-Crusted Seabass with Sauteed Spinach

“The ingredients are very familiar to me,” Durliat says. “We have a lot of potatoes where I’m from so I wanted to use them. I figured out a way to combine local ingredients, fish and potatoes.”

WHAT YOU NEED: One filet of sea bass (8 oz) Russet potato (2 oz) 1 egg yolk 1 oz. butter 3 oz. spinach 4 pieces, mushrooms 1 clove garlic Salt – to taste Pepper – to taste

For sauce: ½ tbsp. Minced shallots 1 oz. white wine 1 pinch, saffron 2 oz. shellfish stock 4 oz. heavy cream Salt – to taste Pepper – to taste

STEPS:

Season sea bass with salt and pepper.

Shape potato with a round cutter; then slice 1/8 inch thin rounds.

Brush fish with egg yolk on one side and layer potatoes. Set aside.

Saute spinach and sliced mushrooms in a medium-sized pan with butter, garlic, salt and pepper. Set aside.

In a small sauce pot, sauté shallots until translucent. Deglaze with white wine and stock while adding saffron.

Allow the liquid to reduce until consistency has thickened to syrup.

Add heavy cream. Let reduce by half.

While sauce is reducing, pan fry the sea bass with the potato side down about two to three minutes or until potatoes are browned. Using a spatula, gently turn the fillet without ruining the layered potatoes and continue cooking for about four to five minutes.

Turn saffron sauce off. Assemble the fish along with the spinach and mushrooms, and top with the saffron sauce.

LIVE EASY by Leo Babauta

Simple ways to stick to a meal plan Not long ago, I was against meal plans because I felt they were too restrictive. But I’ve had a change of heart recently as I’ve focused on losing the last of my belly fat — in the last year I’ve lost about 35 lbs.

Diet is the biggest component to losing fat — you can burn 600 calories (for example) in a workout, but you can easily eat 2-3 times that much in one sitting if you’re eating junk food.

As they say, you can’t out-exercise a bad diet. I’d still recommend getting active and burning calories as much as you can (with adequate rest), but if you really want to lose fat, you need to look at your diet.

Sticking to the meal plan is often the hard part. Most people aren’t used to it, and they often fail and feel guilty. So I thought I’d share some of what I’ve learned, what’s worked for me, in hopes that it’ll help you.

EAT REAL, WHOLE FOODS YOU LOVE Do NOT see this as a sacrifice. If you hate carrots or eggplant but you eat them because they’re somehow “virtuous” or you think that sacrifice is the only way to lose that fat, you’ll fail. Instead, go for healthy foods you actually enjoy eating.

Main rule of thumb, though: try for real foods, in as natural a state as possible — meaning, not processed or extracted, not fried or smothered with cream or sauces.

BABY STEPS Cut back a little at a time. Try a meal plan that’s a little better than the diet you’ve been eating for years — perhaps cutting out the liquid calories at first, or adding more fruits or veggies you love. This first meal plan doesn’t have to be perfect — just a little better.

LOOK AHEAD

30 THE HIGH ROAD JULY 2010

We all have those bumps in our routines: an office party, someone’s birthday dinner, going on a date with your honey, taking a trip. The key is to think ahead — what’s going on tomorrow? Should I pack food, or find out what the

menu is at the restaurant so I can pick something healthy, or should I use this as a cheat meal? Thing is, don’t just do cheat meals all the time.

MAKE IT PUBLIC. Use your blog or Twitter/Facebook or a public forum or just e-mail to let people know how your meal plan is going. Making it public or having a partner gives you accountability and motivation, and works like a charm. Don’t skip this step.

DON’T FEEL GUILTY. Guilt often derails people from meal plans — they indulge and then feel like they failed, and so they stop. Don’t fall into this trap. You’re not going to be 100% compliant to any plan — shoot for 90% and be happy

A FEW WARNINGS 1. Watch out for sneaky calories. Liquid calories are a good example — sodas, teas, coffees, sports drinks, vitamin waters and more, all contain calories that many people don’t account for.

2. Do not make it extreme.

People will try any diet — the Grapefruit Diet, the Cookie Diet, a liquid diet, a “cleanse” or “detox”, an 800-calorie a day diet, the Cabbage Soup diet. Please don’t do these diets — they’re not healthy and you won’t get good nutrition.

3. Don’t starve yourself. A little hunger is OK — I’ve learned that it won’t kill me to go slightly hungry for a couple hours.

But if you feel like you’re starving, you might be reducing too drastically. ■

Leo Babauta is the author of The Power of Less and the creator and blogger at www. zenhabits.net, a Top 100 blog with 175,000 subscribers — one of the top productivity and simplicity blogs on the Internet. It was recently named one of the Top 25 blogs by TIME magazine. Babauta is a former journalist and freelance writer of 18 years, a husband and father of six children.

What is your family schedule like? Does it ever seem like all the family members are going in different directions all the time?

One way to fight that trend is to make dinner time a priority.

Is there anything magical about having a meal together? There could be. Studies show that when families make it a habit to eat dinner together, teenagers are less likely to use drugs and alcohol and less likely to have high stress. Kids of all ages do better in school, especially reading. Eating together isn’t the only thing that makes families strong, but it is a good indicator that family members are making time together a priority.

We can’t let our families drift

By the Dads www.fathers.com

ACTION POINTS

apart because of busy schedules, because there’s something on TV or someone calls on the phone. Once you start allowing distractions in, keeping them out becomes much more difficult.

Dinner time is one tangible way to take back time as a family, although the commitment also needs to apply beyond the dinner table.

We have to set boundaries for “together time” and protect it.

And when the kids complain“Family dinner ... Why?”-don’t

lose your positive attitude or get drawn into an argument. Just smile and say, “Thanks for being here. I appreciate it.”

One sobering exercise is to calculate how many days you have left with your children before they leave home. One father of a high school senior says that every time his son suggests that they do something together, he finds a way to make it work because he knows those opportunities are almost gone. ■

Plan a meal when your whole family can eat together in the next few days. Consider scheduling the same 3 or 4 days each week for dinner together.

For your family meals, bring an interesting question or topic for the family to discuss. Or have a great joke to tell.

Turn off cell phones, answering machines and other distractions during family time.

Commit to fixing dinner for your family one night a week or find another way to serve your family and create more bonding opportunities, such as taking over homework supervision duties with your kids.

Come up with a “What would you do if ...?” question to ask your kids during dinner that addresses a specific lesson: forgiveness, kindness, honesty, etc.

FOOD SPECIAL

EAT TOGETHER, STAY TOGETHER Make the Family Dinner a priority

Fruit arrangements not only look beautiful and appetizing, they contain an assortment of vitamins that are important for our health.

FOOD SPECIAL

Home & Garden

They also make unique gifts for men and women and are attentiongetting centerpieces. Anna Orbe owns Fruits ‘n Fashion located at the Chamorro Village which specializes in fruit bouquets. She was generous enough to prepare a “how-to” guide for readers of The High Road so they can make their own fruit bouquets at home.

Materials and utensils: Vase or other container Skewers Cutting board Knife Ripple potato slicer

Flower-shaped cookie cutter Spoon Melon baller Bowl

Food items: Head of Kale Head of Lettuce Apple Honeydew Mango

Package of strawberries Pineapple Cantaloupe (1/2)Cup of dark chocolate (1/2)Cup of white chocolate

Procedure: • Cut the pineapple about two inches thick and use the cookie cutter to make the flower shape from each pineapple slice.

• Cut the apple into eight wedges.

• Using a melon baller scoop out the flower center from a slice of cantaloupe.

• You can add swirls with white chocolate if you like.

• Use the potato slicer to cut leaf shapes from the honeydew and cantaloupe.

• Stick all of the fruits onto skewers

• Cut the mango into three slices using only the outside part.

32 THE HIGH ROAD JULY 2010

• Dip the strawberries and apples into the melted dark chocolate.

• To make the arrangement, place the head of lettuce into the container.

• Poke the skewers into the lettuce as you begin arranging the cut fruits until the container is bursting with flowers.

• Use the kale, which resembles moss, to cover spaces where the head of lettuce is exposed.

• Use your imagination to come up with symmetrical or asymmetrical designs – whatever you like.

NEXT PAGE

of adults on Guam are current drinkers; with males drinking more than females; and alcohol is implicated in close to one-third of all suicide-related incidents. Suicide is prevalent on Guam, with an average of one fatal suicide attempt occurring every two weeks.

According to Benavente, many individuals have developed dependence on alcohol (and other drugs) and experience related consequences such as impaired driving, violence, and depression leading to risk taking behaviors and suicidal thoughts, and attempts. “Families suffer in silence and shame for the most part, but many have begun to realize the need to seek social support, community intervention and treatment services from professionals. One Nation creates a balance in what the community sees. This campaign is the voice and sentiments of what youth and families have expressed with regard to a necessary environmental change and what Guam’s culture truly is about,” she explained.

“We like to have big fiestas to celebrate everything, and we may choose to serve alcohol with everything, Camacho added. “It may be a social practice for adults to ask the kids to bring them a beer. The One Nation campaign counters the practices of alcohol use with the promotion of true Pacific Island cultural values through the distribution of “H2 One Nation” bottled water and other items, using a fun and optimistic approach.

“In partnership with Foremost Foods, Inc. island residents can make healthier choices and symbolically toast their celebrations with specially-designed water bottles, said Camacho.

Gerry Toves, assistant sales manager, Foremost Foods, Inc. pointed out that teens need to understand

that their bodies are still developing and growing. For over 60 years, the company has always taken pride in producing and distributing products that benefit and nourish the body.

“Foremost Foods is positive that many teens and young adults have made a concerted decision to live healthy and alcohol-free lifestyles.

These decisions will be modeled by others, and eventually minimize the challenges.”

The One Nation campaign also has the support of our island’s leaders. Sinajana Vice Mayor, Robert Hoffman said one challenge has been with trying to change attitudes.

“We can have fun without alcohol, we can celebrate and have a good time. With the “One Nation” campaign, it will help bring the awareness and sheds light on the harmful use, abuse and dependence on youth on underage drinking. One Nation is a new approach to combating this age-old issue.”

Rebecca J. Respicio, Program Coordinator for the Department of Youth Affairs said she wants our community to change perceptions that have misled people to believe that a party, gathering, fiesta, or other cultural event is not complete without the presence of alcohol. “For the most part, the community has been very receptive and supportive of the One Nation campaign…The biggest challenge has been with asking people to make the unpopular choice to be alcohol free. Changing behaviors will always be a life long journey but this One Nation Campaign is about making people feel good about their choice.”

The One Nation campaign launched on March 31, 2010 and will continue throughout the year. ■

34 THE HIGH ROAD JULY 2010

FOOD SPECIAL

Health-savvy shopping Read those labels before you hit the check out counter By Kat Barnett Making sure you and your loved ones eat healthy is a big and sometimes overwhelming responsibility, especially since making the right choices in the grocery store can be more tricky than you may realize.

SMART SHOPPERS CAN UNCOVER SOME SURPRISING NUTRITIONAL FACTS We all know the basics: eat plenty of fruits and vegetables, whole grains, and lean meat and stay away from the sugar and processed foods as much as possible. But with our busy lifestyles, we are often left to fall back on the more processed items: packaged foods, premade meals and frozen dinners.

There are hundreds of different packaged food items screaming for your attention with several health claims on the front of the box.

Watch out!

These claims can be deceptive. Nutritional labels on the back of the box can be just as confusing and misleading.

With all of these obstacles in our mission for making the right choices in the checkout line, let’s arm ourselves with some tips and guidelines for a successful grocery store outing every time.

Always read ingredient labels. What is in the product that you are eating is more important than how may fat calories it has or the cholesterol levels.

Here are the basic rules: Don’t buy it if you can’t pronounce an ingredient.

Don’t buy it if you or your grandma couldn’t make it at home.

Don’t buy it if you know for a fact that it isn’t an ingredient that is made by nature, but instead was made in a chemistry lab.

Avoid fat free, sugar free and reduced

36 THE HIGH ROAD JULY 2010

fat/sugar items. These products have increased levels of sugar and chemicals in them to make up for lost flavor and have a lack of nutrients in them due to their manipulation by food manufactures.

GO FOR SIMPLE NUTRITION Whole natural foods should be one ingredient or have very few. An example: refried beans. One popular brand has several ingredients including “natural flavors” and manmade hydrogenated fats, while another just as commonly found brand has only three ingredients (water, pinto beans and sea salt.)

Try not to buy anything with a long shelf life. One example is bread. Ask yourself what the food manufactures are putting into these products to keep them edible. Buy bread that is in the frozen section instead, keep it in the refrigerator and it’s as good as shelf bread.

When buying fish, make sure the fish has been wild caught. We all know that salmon is excellent food, but if it was grown in a fish farm it was raised on grains, not what it would eat naturally in the wild and is void of all its healthy fats.

Don’t feel you need to give up your favor-

ites! Just find healthier versions of them. Give up regular heavily sweetened peanut butter for natural nut butters, eat old-fashioned plain oats instead of instant, buy an air popper and pop your own corn instead of microwaving (add a little salt and butter and it’s even better!)

Look for items with no added sugars such as pasta sauces, crackers and soups.

Switch vegetable oil for virgin coconut oil or olive oil.

Try experimenting. Make your own sauces and dressings. They take a surprisingly short time to make and can keep in your refrigerator for a week or more.

If you want to eat sweets, try making it from scratch at home.

Remember: keep it simple. Go back to basics with your nutrition and eat the way your body was meant to eat. You will see and feel the difference!. ■

Kat Barnett is a personal trainer certified in both adult and kid fitness. Read more tips for adults and kids of all ages: www.katbarnett.com.

FOOD SPECIAL

The classic skillet: Cast-iron cookware (left) has been around for generations and remains a must-have item for any kitchen,

Buying kitchenware can be daunting for the home chef.

With so many choices to make, it’s sometimes hard to decide on which items you should spend your money.

Too often, we might retreat to getting the big-box bargain set of cookware — knives, pans, pots, and utensils in one convenient and expensive package. Instead of that shotgun approach, try to spend on a few simple items that will make the most difference in the food you make. Here are three suggestions and links to some essential videos.

CAST IRON SKILLET Want to cook a perfect steak? Then you need the kind of even heating that only castiron can provide.

38 THE HIGH ROAD JULY 2010

A heavy black cast-iron skillet might seem old fashioned now that we live in the times of space-age, teflon-coated, super-polished cookware. But don’t let appearances fool you — a cast-iron skillet is probably one of the most versatile and effective pieces of kitchen hardware you can own. It can go in the oven, on the cooktop, over a barbecue flame and it will survive cooking at very high heat — something you won’t get out of most modern frying pans.

Cast-iron skillets are also inexpensive. You’ll find that a 10-inch model around $30 can easily outperform modern pans that cost hundreds of dollars more.

Using and seasoning your skillet: http://bit.ly/HighRoad_July Using your skillet to cook a steak: http://bit.ly/HighRoad_steak

CHEF’S KNIFE A super-sharp chef’s knife will make all your kitchen cutting operations easier, more fun, and above all, safer. This knife, with a tapering eight or 10-inch blade, is designed to be the primary cutting tool in any chef’s arsenal.

A good chef’s knife for the home cook will

cost $40 or more. While this may seem pricey for a single knife, keep in mind that professional chefs will sometimes spend up to $500 on a knife.

If the only chef’s knife you’ve ever held was one that came in a bargain set (most likely with an edge like a fine hacksaw), then you’ll notice right away that a real chef’s knife feels heavier — but more balanced than what you’re used to. You’ll also see that the cutting edge is smooth and angled to a point. The weight, balance, shape, and sharp edge combine to make sure you can cut most anything with as little force as possible.

This is important because you are more likely to injure yourself by forcing a blade too much when something is difficult to cut.

Struggling less with slicing isn’t just safer, it’s also an invitation to prepare more foods with lots of cutting involved. Don’t be surprised if you start preparing more stir-fried vegetables and salads as a result.

Sharpen your knife skills: http://bit.ly/HighRoad_July1

A GOOD-SIZED CUTTING BOARD: The more you cut, the more you’ll cook.

If you’re going to cut, then make sure you have a good cutting surface. In this case, good means clean, stable, and knife-safe.

No matter how it’s marketed, never buy a board that’s not wood or some kind of plastic. Glass, metal and stone cutting boards will damage your knives. Make sure that the cutting board you use is large enough to accommodate your knife and the food at the same time. Not only does this keep your food from falling off the board, it also reduces the chances of the knife tipping off of the board and onto your foot. If you can’t lay your knife completely on the board, it’s not safe to use.

Also, try to find a board with rubber feet or some other grippy surface on the back side.

Stable means safe.

Speaking of safety, keeping your board sanitized is a must.

Proper cleaning: http://bit.ly/HighRoad_July2 ■

Sharp stuff: A good chef’s knife (below) has a sharp, smooth edge.

It’s time to invite the Internet into your kitchen. Of all the modern tools now available to the at-home chef, none may become more useful in the future than a connection to the Web. Knowing where to look for trustworthy recipes and advice can help you do more than deciding on tonight’s dinner. Properly applied, the Web’s wealth of knowledge can empower you to broaden your horizons and cook with more creativity and confidence.

ALLRECIPES.COM Membership: Free How Chicken (Manok) is done: User Jay5Dub explains how to prepare kelaguen.

YOUTUBE.COM Free It’s not just a place to find funny videos of kittens and babies. YouTube is also the best free cooking instruction you can find. It’s one thing to read a recipe, but it’s another to watch it being prepared on video. It’s a great way to get a visual sense of the techniques chefs and home cooks employ to make your favorite foods. If you want to make something, there’s a good chance that somebody made a video to show you how.

ROUXBE.COM No matter what you’re in the mood for, you’ll most likely find the recipe for it on Allrecipes.com. This site is brimming with food suggestions and items designed to inspire you on those days when you don’t know what to make. It also has a very active member community with a ton of user-submitted recipes. How diverse is the site? It’s got four Finadene recipes to choose from.

Best of all, each recipe is rated by other members. That way you can read other people’s experiences with the recipe on the page and decide whether or not it sounds right for you.

Monthly membership: $15, Annual membership: $99

For those interested in learning to cook more professionally, there is Rouxbe.com.

Rouxbe is an online video cooking school that uses the resources of the Northwest Culinary Academy of Vancouver.

The video lessons are by real-world instructors and cooking is taught like actual classes.

More than just a collection of videos, Rouxbe has instructors who answer questions and provide guidance to students. Start with the basics and graduate to more advanced techniques. The school has free sample lessons available so you can try before deciding to join. ■

Carlo Cariño is a writer, artist, and graphic designer. He lives in Yigo with his wife, Juvy.

He uses the internet to help cook meals every day.

You can follow him on Twitter at www.twitter. com/itsjustcarlo or view his lessfocused blog at www.itsjustcarlo. com.

FOOD SPECIAL

Feasting on Websites

health 7.10

By Dr. Gregory J. MIller

We see it on a regular basis, those articles in the paper or online quoting the recent scientific studies about the Big Five diseases: high blood pressure, heart disease, diabetes, depression and cancer.

Each article seems to give us a glance at a future drug that may cure the disease in our lifetime. We take hope that in the future if we were to get sick the new drug will be on the market. This false hope tells us subconsciously that we really don’t need to exercise. Nothing could be farther from the truth.

The same scientific studies always state that diet and exercise are needed to control or prevent these diseases from stealing our health.

One of the most effective exercises is running.

How should you start a running lifestyle? The answer is to start slow.

It is often said “I need to run to get in shape”. The truth is that we need to “get in shape so we can run.”Start with a visit to your doctor to make sure you have no contraindications to exercise. A visit to your chiropractor to determine the condition of your muscles and bones is a good way to avoid in40 THE HIGH ROAD JULY 2010

jury. The best way to start running is to not run but walk. A fast walk will help prepare you for running by helping you to lose weight and develop aerobic capacity. This

quickly you reach 300 miles.

Running clothes are important.

The new materials keep you cooler and help to prevent chafing.

Cotton will cause heat gain and

ing the lower leg to swing through and deliver a foot strike near the middle of the foot.

The runner should not slouch while in motion but stand tall and

means you may be walking for several months or over a year in order to get in shape to run. A fast walk while swinging your arms will burn nearly as many calories as running and more than jogging.

Proper gear is very important.

Buy a good pair of running shoes.

Don’t run in anything but running shoes,you could easily injure yourself. Have your feet evaluated (at the chiropractor or podiatrist) to determine what type of feet you have, this will determine the type of shoe you will need. There are three styles of running shoes, neutral for normal feet, stability for weak arches, and motion control for flat feet. Buy a shoe one half to a full size longer than your measurement to accommodate the elongation of the foot as you run.

Run no more than 300 miles per pair of shoes.

I write the date that I started using the shoe on the side of the shoe. Keep a calender of your daily mileage, you’ll be surprised how

chaffing. Use lubrication liberally in areas you are prone to chafing. For women a properly fitting running bra is very important. The bra should compress the chest in such a way as to reduce the up and down motion that can damage breast tissue.

Running style is everything. Jogging is a slow, choppy, up/down pounding of the pavement and is damaging. A run is a graceful stride that is not always fast. Proper running lifts the knees up allow-

slightly forward.

So how does one get the motivation to get up so early and stress your body?

You don’t rely on motivation instead you take action first because action always precedes motivation.

By the time you have your shoes on, the motivation starts to kick in.

Dr. Gregory J. Miller has practiced chiropractic for 28 years. If you have any questions, please call his clinic at 637-7926.■