I'mpossible

More of him, less of me. John 3:30
Me and my #1 fan! #daddy’sgirl :)

Me and my #1 fan! #daddy’sgirl :)

Maritime Wraps!

Another recipe I made this evening for dinner, I love FISH and anything that swims in the SEA, so today’s recipe is Maritime Wraps!

Maritime Wraps

Ingredients:

  • Steelhead or Salmon
  • Tofu
  • Lettuce
  • Cilantro
  • Tomato
  • Onion
  • Blue Corn Tortilla Chips
  • Whole Milk Yogurt

Pan fry steelhead on low-medium heat, I don’t like it overcooked so I would just keep an eye and take it off the moment it’s thoroughly cooked. (I would also place a lid on the pan so it cooks faster and more evenly, and so your whole house doesn’t stink up too much). Put the cooked fish aside and keep the fat in the pan, (OMEGA-3!) place slices of tofu in the pan and cook on medium-high heat so it browns, then flip it (again place cover to cook faster). The tofu will absorb all this good fat and make them fish flavored. =] Cut up the cilantro, tomato, and onion to make yourself a topping for your wrap. The wrap is delicious when paired with sides of your tofu, blue corn tortilla chips, and whole milk yogurt (it tastes just like sour cream but better and healthier) =] Enjoy!

We influence kids more than we realize…

More and more, God has been placing me in situations where I influence children.  I am thankful for the opportunities and doors he has opened for me, and I enjoy every second of being with these innocent, lovely, knowledge-thirsty beings.  As I prepare to teach eager young minds tomorrow…I am meditating on some good quotes I picked up from various people on my beloved KLOVE Radio Station. (www.KLOVE.com)

"90% of education is ENCOURAGEMENT.”

MODELING is the most powerful teacher.”

"A mind is like jello, you gotta PUT IN all the GOOD STUFF before it sets.”

I want to hold myself accountable to ENCOURAGING, MODELING, and PUTTING IN GOOD STUFF because kids are like sponges, they will absorb and copy whatever is in their immediate surroundings.  I will be careful to do things I want them to imitate.  So as encouragers, models, putters-in of good stuff, let us not simply practice what we preach, let us practice without the preach.  I think the result would be beneficial not just for our kids, but ourselves as well.

Celebrating the life of Dr. Lolita Dinoso Carter

“What we do for ourselves dies with us, but what we do for others and the world remains, and is immortal.”

-Albert Pike

 

Today was a day dedicated to a woman that was probably one of the most influential women in my life…and I did not realize it until today. 

Dr. Lolita Dinoso Carter was remembered today at her memorial service and I was asked by her husband to do the honors in reading her short autobiography. I agreed in delight after all, Dr. Carter was the founder of my dance company. As I rehearsed this speech, I added in a piece of my own and started to realize that Dr. Carter not only founded this wonderful dance company, Samahan, but she created a family.

The following is Dr. Carter’s short autobiography. I just want to say that after reading this, I have an even greater respect for Dr. Carter and Samahan Dance Company. I realize the combination of her diverse experiences and her persistence in education has made Samahan the success that it is. Her contributions to our community have been a blessing for me and I know for many others. I just want to thank Dr. Carter because through Samahan, I’ve built a family which has watched me grow from a frail little 7 year old girl into now a confident and cultivated young adult ready to start her own path and career. Dr. Carter, you have inspired me to keep contributing to our community and keep Samahan Dance Company alive. I owe it to you to work hard in recruiting and reviving this ‘slowly dying’ art and continue your legacy. Dr. Carter, you will be alive as long as Samahan is alive because like a family, it will continue on for generations to come. 

 

DANCE PRODUCTION – A LIFETIME INTEREST : By Lolita Diñoso Carter

My interest in dance as a performing art started early although my college major was physical education. Teaching Philippine folk dance in a Quonset hut and playing music on a cast-off piano to accompany the classes of my first teaching job at a high school in the Philippines was a challenge. At least I didn’t have to teach “marching tactics”, in the mud, during the rainy season. Formal instruction in traditional dance at the University of the Philippines, plus regular summer classes with Francisca Reyes Aquino at the Rizal Memorial Stadium, certainly gave me all the background I needed for high school teaching. The occasional chance to put on a few dances, during a school program or provincial dance competitions, gave me an introduction to the need for discipline to produce a polished performance. I still remember my best folk dancers of those days. They are all married now, some are grandparents and reside in various corners of the world. One minor accomplishment I remember with great pride was putting on a demonstration of the Tinikling with at least 50 pairs of bamboo poles with so many dancers in a big open playground!

And here I am, in San Diego County, coming full circle from those early days in the Philippines. Between then and now, I had gone through graduate courses in contemporary dance and earned my M.Ed. at the University of North Carolina, summer courses at the American Dance Festival, New London, Connecticut, as well as countless master classes with professional modern dance greats like Jose Limon, Lucas Hoving, Fritz Ludin, Paul Taylor and exponents of the Martha Graham technique. My journey to America in the middle fifties was prompted by my desire to learn more about the creativity of modern dance. My move from North Carolina to the middle of the corn fields of the Midwest earned me a Ph.D. in Physical Education (1958). My kindly advisers in North Carolina were thinking of my returning to the Philippines and my potential as a leader in that field in my own country. The University of Iowa had one of the most respected graduate programs in Physical Education at that time. Unfortunately, the dance program was not fully developed. However, in Iowa, I met the man who became my husband, a Fulbright scholar from New Zealand. While in Iowa I earned money by working for three summers in upstate Minnesota in a camp for privileged girls. My main assignment was to teach dance and produce programs in a natural amphitheater which they built for me after they saw my great enthusiasm for creating dances and producing shows. After graduating in 1958 I taught modern dance at Cornell College, Iowa.

In 1960, my husband and I moved to the far reaches of the South Pacific to the southernmost New Zealand city of Dunedin where my husband resumed his teaching job at Otago University. The high point of my three-year stay in New Zealand was working with the University of Otago Orchesis Group (a modern dance group). Our group of highly motivated modern dancer-choreographers produced dance performances which included dances with diverse themes such as Hiroshima and Carmina Burana.  Dancers included students and faculty of the School of Physical Education. The cold, lack of sunshine and central heating, as well as limited economic advancement prompted our return in late 1962 to the U.S., specifically to San Diego where my husband got a job as Professor of Physical Education at San Diego State University.

In 1964, I ended up in charge of building the Dance Program at Grossmont College. As the sole dance teacher there for 15 years, it was pure heaven as my main assignment was teaching modern dance and putting on annual dance productions for 23 years. The student center became my arena for presenting happenings in the 60’s. I also started the San Diego Dance Theater as a founder, director, choreographer and dancer with George Willis of San Diego State University and Johanna Weikel of Patrick Henry High School and later of Southwestern College. In 1974, the group broke up and I started the Samahan Philippine Dance Company as part of the Youth Program of COPAO. Ruby Chiong joined me 1975 as a dancer, teacher and choreographer. After 23 years, I retired from my dance teaching job at Grossmont College. What I enjoyed most with teaching years at Grossmont was putting on the annual dance productions. I was fortunate because I spent the last 15 years of my career producing programs at the East County Performing Arts Center.

My work with Samahan Philippine Dance Company was the result of my desire to go back to my roots and revive my work in Philippine Dance and develop it the way I was not able to do in the Philippines. The growth of the Filipino Community in San Diego made it possible for me to recruit dancers and revive my interest in Philippine Dance as a performing art. And actually, my Master’s Degree Thesis in Dance at the University of North Carolina in 1956 was entitled “Philippine Dances Adapted for the Theater”.  After retiring from Grossmont in 1987, I started to devote most of my time to Samahan. The needs of the Company gradually moved me from the artistic side to the administrative side. A Dance Company cannot continue to exist without good, sound and consistent financial management.

I am quite happy with my volunteer work with the Group. I stay busy, I’m occupied with endless tasks, I cope with the ups and downs, and I get to work with all kinds of people. I think of myself simply as a human being living the best way possible and contributing something significant for the development of humanity.


 

Snack Time!

Okay so for my first blog, I’d like to share a little recipe with you! It’s a short and simple snack I made today…hmmm let’s see, I’ll name it…Portabella Flats!

Portabella Flats

Ingredients:

  • Portabella Mushrooms
  • Brie Cheese
  • Medium Red Potatoes
  • Olive Oil (preferably spray)

Heat oven to 350 degrees, cut red potatoes to thin (not too thin) ½ inch thick slices, spray some olive oil on the pan (doesn’t need a lot), lay potato slices flat and bake for about 7-10 on minutes each side. Cut the portabella to ½ inch think slices as well, spray a bit of olive oil on a pan, and pan fry the mushrooms for a few minutes. Cut brie into thin small slices and place onto the sliced potatoes. The cheese should melt and place portabella on top of the cheese. Eat it while it’s hot!

JhozyPozy has a blog!

It’s about time I started this blog because it’s something I’ve been meaning to do. Each of us has such great ideas and they deserve to be shared and heard by the rest of us! I wanted to start a blog for multiple reasons, some of which are getting better at writing, recapping on lessons I learned from the day, and sharing a bit about my hobbies and interests like food, language, and my faith! I’m going to write my heart’s desires on this page and it doesn’t matter how many readers I have, it would just be nice to share some stuff longer and deeper than the 140 characters I’m allowed on Twitter, nawimsayin?