Pulag

This weekend Joie and I will be trekking to the summit of Mt. Pulag. This will be a challenging climb, because I will be leading two jeepneyloads of trekkers, more than two thirds of them Pulag first-timers. The challenge really is in keeping up with the itinerary, since having 32 climbers of various levels of fitness will definitely stretch out the group along the Ranger Station route. My guesstimate is a 1.5-hour difference between the first to arrive and the tail. I hope I don't get cranky from all the pasaway people who would insist on walking 5 minutes and resting 10.

I wonder if some of the rookie climbers know what they're facing. The route itself is easy - about 4 or 5 kilometers of slight uphill trails, 3 1/2 hours, that only those who have zero exercise or who have overloaded their backpacks should find it strenuous. The hard part is upon reaching the campsite and the evening fog creeps in. Misery inflicts itself in many forms at Pulag, mine appears as a migraine that never goes away, a runny nose, and swollen fingers that ache. Soon the discomfort becomes too hard to ignore and all you want to do is curl up inside your sleeping and hope the clothes you're wearing are enough to keep you warm. Hypothermia becomes a real possibility, specially for those who did not bring the right clothes.

Oftentimes at Pulag, I would complain loudly, "Bakit nga ba tayo nandito?" There I was, tired and numb and shivering, water dripping down my nose, trying to justify why I chose to give up the warm urban pleasures of Manila. But then I know the answer.

following photos by la villareal

Full Moon Run

I missed out on the UPLB Trantados Full Moon Run - a 20-kilometer nighttime footrace amidst the slopes and ricefields of UP Los Baños. Even if I tried, I would not have been able to get there in time, since I had work till Friday evening and LB is a few hours away from Metro Manila. So i had to content myself with reading Rey Agapay's blog entry. The reward was in the post-race party at IC's bar, longtime venue of the triathlon club's legendary drinking binges.

Pasmathon Revisited

Yesterday i raced my first triathlon of the year (and my sixth since i started 'tri-ing') at the 2nd UP Pasmathon. It was a 750m-swim-19k-bike-5k-run gig around the UP Diliman grounds. There were a total of 40+ competitors in the beginners and sprint categories. Long story short, I was a bottomfeeder. I only placed ahead of two people -- a 50-something UP prof and a 15-year old girl who had the ill-fortune of having a 'ra.ce' [gets?]. You won't hear any excuses coming from me, my performance was expected. No training equals no glory.

Like the last Pasmathon, I made a mid-race pitstop -- I ordered a hotdog sandwich and a bottle of C2 in front of the College of Music. This is turning out to be a tradition...At least I ate 3 minutes faster than the previous one, and that's an area I definitely improved on.

I expect to do better the next tri i join, and that would require 5-am base training rides, more 1500m laps and a willingness to run. I feel so out-of-shape, and there's nothing like barely surviving a triathlon to give you a smack in the head.

Lessons learned:

1. I really really really need to build that triathlon bike! Now!
2. Drafting during the swim does work! Though I felt a bit sorry for the guy whose feet i kept slapping repeatedly.
3. Skipping lunch before a triathlon is never a good idea.

Start of the Beginners Category
Results here

12-Hour MTB Endurance Race

First UP Pasmathon Triathlon

Start: Nov 25, '07 12:00pm
Location: UP Diliman grounds

Eager to join your first triathlon without the pressure? This event is for you!

Categories for male and female:
Beginners: 500 meters swim, 15 kilometers bike, 3 kilometers run
Open/Sprint: 750 meters swim, 20 kilometers bike, 5 kilometers run
(age groups are below 25 / 25-40 / above 40)

The course is within the UP Diliman Campus (relatively flat)
Registration fee is P300 pesos cheap and comes with a finisher's shirt.
This is a just-for-fun event so no cash prize (in case gusto nyo mangareer)

So what are you waiting? c'mon and let's fun!!!

Registration starts at 12 noon. Race proper will start at 1 PM

for more information, post a reply here or email bernz.varona@gmail.com

To register, please email bernz.varona@gmail.com and include the following information:
FULL NAME:
CATEGORY:
AGE:
GENDER:
PRESENT ADDRESS:
HOME/OFFICE/MOBILE NUMBER:
EMAIL ADDRESS:

participants will be asked to sign waivers on the event venue.

(organized by the UP Varsity Swimming Team and supported by the UP Mountaineers)

To my very good friend Naomi,

HAPPY BIRTHDAY!

Braised Beef Ribs

Last night, as I was enjoying dinner with Joie at Steak M.D. (our latest great gastronomic discovery), I got a text from a good friend whom I haven't seen in quite a while. She was going to Anawangin Beach in Zambales this weekend, and wanted a few suggestions on what to cook for Sunday lunch.

Because i was beefily inspired at the moment, I quickly recommended Braised Beef Ribs. It was a dish I cooked during my Bagsit River birthday trek last April, and up to now some friends who joined me in that climb still tell me how fabulous it was.

Now I'm not a great cook -- I'm just good at following directions. This recipe is the Poor Pinoy Cook variation, good for four to five hungry mountaineers. Zoe, if you're reading this, leave a comment after the weekend and let me know how it turned out!

Precooking instructions:
Boil 750g beef short ribs for about an hour till tender. Drain, let cool and store. If you have a suitable container, bring with you to the climb about one or two cups of the stock. If not, just pack in some beef cubes with you.

Campsite:
In a saucepan, heat 1 tablespoon oil then saute 2 cloves minced garlic, 1 tablespoons chopped ginger, 1 minced white onion, and two tablespoons brown sugar. Add 3 tablespoons soy sauce, 2 cups beef stock, 1 whole star anise, and the short ribs. Bring to a boil then simmer for 15-20 mins. Season to taste. Add 1 tablespoon sesame oil and 1/2 tablespoon toasted sesame seeds. Serve topped with sliced leeks to complete the illusion that you know what you're doing.