Behind the scenes Celebrating Tourism Month
Fairlady
Nate's Nissan 350Z
Mango jams
Bringing musicians together
MAY 2018
Été CafeControl Cruise See Seepage page13. 9.
Behind the scenes Celebrating Tourism Month
Fairlady
Nate's Nissan 350Z
Mango jams
Bringing musicians together
3 Calendar
ABOUT THE COVER Tourists pose for a photo on a rented Ford Mustang in Marpi. See tourism story on page 4.
May events
4-6 Cover Feature Faces of tourism
Photo by Chelu Photos
8-9 Eater's Digest 13 New Restaurant Été Café
14-15 Artist Mango Sessions
16-17 New Restaurant Ina's Restaurant
19 Cruise Control 2004 Nissan “Fairlady” 350Z
24 Health Healthy Vision Month
26-27 Sports Paddling: Marianas Outrigger Club
29 Recipe Cinnamon Rolls
30 On the Road
Glimpses Publications include Guam Business Magazine, Marianas Business Journal, MBJ Life, Beach Road Magazine and Buenas
PUBLISHER Maureen N. Maratita BUSINESS EDITOR Meghan Hickey LIFESTYLE EDITOR Lara O. Neuman REPORTERS John I. Borja Wayne Chargualaf CREATIVE DEPARTMENT SUPERVISOR Vikki Fong DESIGN & PRODUCTION Conrad Calma Jr. Keisha Marie Gozum Josiah Almosara Louisa Joy Castro GENERAL SALES MANAGER Ken Duenas MANAGING DIRECTOR Marcos W. Fong
Event photos and special messages
We’re Online! www.brmsaipan.com
Beach Road Magazine, May 2018. Entire contents copyrighted 2018 by Glimpses of Saipan, Inc. Beach Road Magazine is published monthly by Glimpses of Saipan, Inc. P.O. Box 502080, Saipan, MP 96950 • 2/F Transpac Business Center Gualo Rai, Saipan • Tel: (670) 235-7645 • Fax: (670) 234-1801 • E-mail: saipan@ glimpsesofguam.com. All rights reserved. No material may be printed in part or in whole without written permission from the publisher.
beachroadmagazine
Glimpses of Guam Inc. Mission Statement: To connect people with information.
CALENDAR
MAY EVENTS May 5, 12, 19 and 26 20th Annual Taste of the Marianas Time: 6 p.m. to 10 p.m. Location: American Memorial Park Held every Saturday during May, the festival will feature local and international cuisine sold by participating hotel and local restaurant outlets. Eating and cooking competitions will also be held during the month-long event. Local and international performers will perform live entertainment. Admission is free. May 11 Marianas March Against Cancer Time: 6 p.m. Location: Admiral HG Hopwood Junior High School For more information or to sign up your team, email mmacteams@gmail.com. May 13 Mother’s Day
May 14 to 19 CNMI National Prevention Week Theme: “Action Today. Healthier Tomorrow.” National Prevention Week is dedicated to raising awareness of and action around substance use disorder and mental health issues. For more information on activities contact Saipan: Charnessa Lizama at 323-6560/61 or npwcnmi@ gmail.com Tinian: Keith Nabors at 433-6572 or tiniantyphoon@hotmail.com Rota: Benedicta San Nicolas at 532-9461 or benedicta. sannicolas@gmail.com May 26 to 27 Sand Art Competition Sign in time: 11 a.m. to 2 p.m. Judging time: 3 p.m. Location: Micro Beach Theme: Animals and oceans Entry fee: $20 for individuals and $30 for teams. Proceeds go to MINA and Saipan Cares for Animals. Register by emailing sandartsaipan@gmail.com. Prizes are provided by Fiesta Resort & Spa, Kanoa Resort, The Shak Saipan, Marianas Visitors Authority, Roil Soil and others. May 28 Memorial Day
20TH ANNUAL TASTE OF THE MARIANAS The 20th Annual Taste of the Marianas International Food Festival and Beer Garden is scheduled for every Saturday evening during the month of May. In celebration of Tourism Month, the Marianas Visitors Authority’s signature event will be held again at American Memorial Park. Participating food vendors include Hyatt Regency Saipan, Fiesta Resort & Spa, Kanoa Resort Saipan, Pacific Islands Club Saipan, Coral Ocean Golf Resort, Kensington Hotel Saipan, Bubba Gump Shrimp Co., Tony Roma’s/Capricciosa, Furusato Restaurant, Kimpachi Restaurant, Matty’s BBQ, D’Elegence Restaurant, The Hut, Herman’s Modern Baker, Thai House, Terry’s Snack Bar, Sierra Pearl Shake and Tropical Chills.
Participating drink vendors are PARPAC, Pacific Trading Co. and Saipan Brewing Co. “All our food and drink vendors are preparing diligently to present another delicious Taste of the Marianas for residents and visitors to enjoy,” says Martin Duenas, MVA community projects manager. “Everyone knows that Taste is the place to eat on Saturday nights in May. Of course, we will again have non-stop live entertainment on the main stage, nightly contests on the secondary stage and more.” The festival will be held from 6 p.m. to 10 p.m. each Saturday, with the final night extended to 11 p.m.
MAY 2018
3
COVER FEATURE
FACES OF
TOURISM Photos by Lara O. Neuman
I
n celebration of Tourism Month in May, Beach Road Magazine spoke with some front-line employees, those who interact with tourists on a daily basis and serve as their first point of contact with Saipan’s tourism industry. The millions of dollars that pour into one of the biggest drivers of the island’s economy all come down to the friendly smiles and warm welcome of people just like the six profiled.
Kazue Sunaga Position: Operation manager, Kan Pacific Saipan Ltd., which does business as Mariana Grand Service, Mariana Studio, Mariana Resort & Spa, Mariana Ocean and Zen Teppanyaki Restaurant Length of time in position: One year and five months with Kan Pacific, operation manager of Marianas Lounge since April 2017 when it opened Time in tourism industry: “Including in Japan, around 27 or 28 years. On Saipan, around 26 years.” 4
MAY 2018
How she contributes to the tourism industry: “I help guests have fun here. The local hospitality on Saipan is wonderful. I share with guests the simple beauty of nature here. I feel satisfaction in sharing the beauty of the skies, the sunset, the stars at night, things you can’t experience in other areas.” What she enjoys: “I enjoy customer-front service. There are some challenges like the many typhoons in this area or delays and cancellations of flights, but the base of our business is to help our guests have fun. Compared to when I worked for a Japanese tour company, I have more direct contact with the end user so I’m able to share in the fun on the job." What tourism means: “I think tourism is going somewhere you are not familiar with and learning about its history, the environment and related activities there and enjoying those activities and having fun.” Languages spoken: English, Japanese. “I can count in Korean and Russian.” Interesting about tourism: “There are a lot of Asian tourists here from Korea and China. Before, I used to work with Japanese tourists, but we get a lot of Korean customers here. Even though the countries are close and have some similarities, I feel the cultural differences with tourists from different countries. For example, Korean culture tends to respect older people very much. There are Korean guests that treat me with a lot of respect since I am older, even though they are the customer.”
COVER FEATURE
Karry Pothier Position: Waterpark supervisor, Pacific Islands Club Saipan Length of time in position: 10 months. "First time around, I joined PIC in 2015 in October and I worked a year and a half, became waterpark captain, waterpark supervisor, then left for nine months then came back in January." Time in tourism industry: Almost two years How she contributes to the tourism industry: “I do enjoy socializing with the guests and getting to know them in any chance that I can. The kids are always so much fun. Also being a waterpark supervisor I get to have a direct hand in what they see, the equipment they use.” What tourism means: “To be a tourist, [it means] the top of the line, the best you can get in comfort. As a worker I always try to give them the comfort of a home — always trying to get to know them, trying to be friendly. As a tourist I feel like that’s what they want, to be comfortable. Languages spoken: English, a little bit of Korean, “enough to communicate with a little kid.” Funny story: “This little Korean boy, probably about 12 or 13, had amazing English and he kept coming through the slide while I was there a year and a half ago. He couldn’t say my name properly. He read it and he was like, ‘Kari… looks like Carrot!’ so from there on he kept calling me Carrot anytime he saw me. I started calling him Broccoli because that’s another vegetable.”
Cristy Lopez and Rheilyns Hernandez
Position: Sales associates, iShop at Kanoa Resort Length of time in position: One year and four months for Hernandez; two months for Lopez Time in tourism industry: “I’m from the Philippines, I’m new to Saipan. This is my first job,” says Hernandez. How they contribute to the tourism industry: “Good customer service that [we] can satisfy the customer, especially by being friends with them.” What tourism means: “Tourism is one of the trends and it helps the economy of Saipan. Especially nowadays we are in a good economy, so it’s a very good attribute of economy.” Languages spoken: English, Tagalog and a little bit of Chinese. “Most of our guests are Chinese so I can speak a little.” Funny story: “The first time I worked here, the customer wanted to ask, ‘How much is this?’ But in their language, they said, ‘How many is this?’" says Hernandez.
MAY 2018
5
COVER FEATURE
Charlyn Francisco Position: Sales associate, I Love Saipan and sales associate, IP&E gift shop at Pacific Islands Club Saipan Length of time in position: Five months at I Love Saipan and one month at IP&E gift shop Time in tourism industry: 13 years How she contributes to the tourism industry: “Through customer service. I really like customer service — meeting a lot of people, different faces, different culture.” What tourism means: “For me it means hospitality. Wherever you go, if you’re a bad person and I’m a good person, you don’t want to talk to me but I’m still going to talk to you. That’s what it means. Tourism means different culture, different people, different attitudes.” Languages spoken: English, Tagalog Advice: “It’s sometimes hard for us to understand [tourists] because of the language barrier. If you’re going to understand them, just get a piece of paper and have them write it down or describe it.” “Just show what you’ve got. Don’t be fake, don’t be plastic. Just be yourself.”
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MAY 2018
Sherie Llagas Position: Administration assistant and receptionist, Marianas Visitors Authority Length of time in position: Two months Time in tourism industry: One year How she contributes to the tourism industry: “I welcome tourists to the island, showcase what paradise is about, show them our culture and mingle.” What tourism means: “Tourism is when you’re going to a new place, exploring different cultures, meeting new people, trying new things.” Languages spoken: English, a little bit of Chamorro and very basic Japanese Funny story: “When I was working at Hyatt, of course there was a language barrier so it’s kind of like when you’re playing charades, when you’re trying to explain. Especially when they’re asking where something is. Here on the islands we don’t really go by street names so it’s like playing charades.”
Feature sponsored by J's Restaurant
Subway Introduces new wraps Kevin's satisfies all J's home-style cooking
Try Subway’s new signature wraps on either the Spinach Wrap or the Tomato Basil Wrap. These wraps have a special formula that include footlong portions of meat and 6-inch portions of veggies and cheese. Try one of the three featured Signature Wrap varieties: Chipotle Southwest Steak & Cheese; Turkey, Bacon & Guacamole; or the Savory Rotisserie-Style Chicken Caesar. Make it your own — all of them are customizable and any sub can be made into a Signature Wrap.
“Kevin’s The Prime Rib and Seafood restaurant at Aqua Resort was great — the ambiance, service and food. The menu selection boasts of a variety of cuts of steak as well as delectable seafood selections. The prices were fair for top quality fine dining, but nothing unexpected for a premium dining destination. The servers were warm, welcoming and very accommodating, such as to any food allergies. The dessert cart was quite the delight. The server rolled the cart filled with an array of mouth-watering desserts right up to the table. The mini dessert portions were perfect — just enough to satisfy your sweet tooth, but not so large as to undo your entire week’s workout. Kevin’s is a great place to celebrate any special occasion. Bon Appetite!” — Raymond M. Magbitang, Veteran’s Choice Realty
One of the oldest local restaurants on Saipan keeps doing what they do best — service with a smile and serving local favorite entrees from the corn beef fried rice to the traditional golden fried chicken. You are assured nothing but great flavor with local veggies and home-style cooking. The restaurant has every entrée for every mood every day of the week. Stop by today and treat yourself to a welldeserved meal at a reasonable price.
NEW RESTAURANT
Photos by Chelu Photos
Cafe opens in Garapan By Lara O. Neuman Été Café opened March 16 across from T Galleria by DFS and the Bank of Guam on Beach Road in Garapan. “It’s a great location and we have good foot traffic and there wasn’t a good place with good ambience like this in Garapan,” says Steve Jang, owner of the café. The café attracts people of all ages with its enticing array of parfaits, smoothies, organic coffee, sandwiches, cakes, ice cream, pastries and more. Popular fare includes honey bread, almond bread, waffles and the parfaits. Open 7:30 a.m. to 10:30 p.m., the café seats more than 80 customers in more than 3,000 square feet of space and attracts many tourist customers. “It’s a place where people can come in and be relaxed, be at home with good ambience,” Jang says. For more information follow Été Café on Instagram and Facebook @etecafesaipan. MAY 2018 13
ARTIST
Photos courtesy of Reginald F. Pagle
Mango music jams By Wayne Chargualaf
R
eginald F. Pagle, a lifelong musician who grew up playing classical bass in various children’s orchestras, didn’t come to Saipan from New York in 2015 to start a musical collective — he came for work. A casino finance operations manager for Imperial Pacific International (CNMI) LLC, Pagle was barbecuing with friends one night in 2016 at Mango Suites, where he was living at the time. Some of the people at the barbecue had instruments and started playing music, so Pagle took a video of their performances. “I thought, ‘Man, we could record an album,’ originally just kind of joking,” Pagle says. “But we did it again and I started to think that maybe we can do something with this.” Mango Sessions is a collective of musicians who perform together to promote island culture. Not quite a concert, but more than a simple barbecue, what 14 MAY 2018
started as a small get-together turned into semi-regular jam sessions at Bantalan Beach. Although Pagle would like to make the events more consistent, he has to schedule them around the days off available to him with his unpredictable work schedule. Past Mango Sessions gatherings have attracted up to 30 musicians and anywhere from 50 to 70 music fans. After seeing how popular the sessions had become, Pagle set up a Facebook page for Mango Sessions. “I started getting messages from people in the states saying, ‘This makes me want to pick up my ukulele again,’ or ‘Maybe it’s time for me to come back home,’” Pagle says. “Recently, we’ve even got people from the Netherlands and Italy liking our page and interacting with us. I personally think Pacific island reggae will be the next R&B.” For Pagle, an important part of Mango Sessions is
ARTIST
providing an environment where island culture isn’t just passively appreciated, but where people can pass on knowledge and skills. Having grown up playing not only the classical bass, but the violin, piano and guitar, Pagle wanted to learn the ukulele. “When I asked people where they learned, it was always either their grandmother or grandfather taught them, or they taught themselves,” he says. “So there seemed to be this generational gap where music wasn’t passed on.” Pagle says that even though he spent much of his youth playing music for various orchestras, it was practiced with a seriousness that made it feel like work. Pagle wanted to bring music back to the basics. “Let’s create an environment where everyone’s comfortable and
we can get back to learning and playing music because it’s fun,” he says. Pagle is considering a number of possibilities for growing Mango Sessions. He’s started posting Mango Sessions videos on YouTube and is considering options such as organizing concerts, producing merchandise like shirts, hats and stickers and even setting up an island music school. “There’s some amazing talent here that people don’t even know about,” Pagle says. “You’ll have a family of nine or ten people and they’ll get together and play music and sing and they’re amazing. I want to share that with the world. I love to promote people from the Pacific islands.” MAY 2018 15
NEW RESTAURANT
Photos by Chelu Photos
INA’S KITCHEN SERVES FUSION LUNCH By Lara O. Neuman
I
t took Francisco A. “Sonnie” Sablan years to figure out what he wanted to do while he was growing up, but his passion sparked from his father teaching him how to cook. “I learned a lot from my parents and my uncles. It’s a big thing here on Saipan … it’s a way of life,” says the chef partner of Ina’s Kitchen, which opened March 21 on Isa Drive. Ina’s Kitchen is named in tribute to Sablan’s grandfather Ignacio, whose nickname was Ina. Sablan’s formal culinary journey started in 2005 when he enrolled in the Western Culinary Institute’s Le Cordon Bleu program, which is now known as the Le Cordon Bleu College of Culinary Arts in Portland, Ore. Sablan worked his way through school in Oregon, starting as a prep cook, working his way up to a shift supervisor in two and a half years at a local restaurant. In 2009, Sablan moved back to Saipan and worked at the Aqua Resort Club Saipan for a couple months, and then opened a culinary program at Kagman High School. 16 MAY 2018
“It became the first culinary program that I know of here on Saipan,” Sablan says. After around two years, he moved back to the mainland United States to Louisiana, Oregon and Arizona, where he worked at Roy’s restaurant. “I was there as a cook, but after a year of hard work and dedication to this job they made me a sous chef. After becoming a sous chef, things were a lot clearer in terms of my career path,” Sablan says. In the summer of 2016, personal matters brought Sablan back to Saipan. After some time, he looked for various opportunities on Saipan, but didn’t find a good match. “Several weeks of talking with my parents and we decided to open up our own. That’s basically how Ina’s Kitchen came about,” Sablan says. After overcoming some financial and logistical bumps, the restaurant opened in March in a property owned by the family since the 1980s. The previous tenant’s lease expired in 2017. The location is perfect for commuters to Capitol Hill,
NEW RESTAURANT
Sablan says. “We wanted to cater to that group because we heard from people that they need to drive down to central Garapan just to pick up food or have some lunch. We figured, let’s offer them something at a fair price and hopefully that will work out for us. So far, we’ve been doing alright considering we’re only open three hours a day,” he says. Open 11 a.m. to 2 p.m., the restaurant plans to expand its hours to open at 6:30 a.m. “We see a lot of cars going up and down to Capitol Hill and it’s a high traffic area,” he says. The restaurant, which seats 28, serves a variety of dishes Sablan created using his varied experiences with influences from American Southeast Mexican and Asian cuisines. A choice of chicken or pork is available daily for its plate lunch special, which rotates Monday through Friday. An assortment of burgers made with certified angus beef are also popular, as well as tacos and the chicken salad wrap. Eventually, Sablan would like to introduce desserts and pastries, as well as pupus for happy hour. Visit inaskitchensaipan.com or call 483-1123 for more information. MAY 2018 17
CRUISE CONTROL
Sponsored by
2004 Nissan 350Z
“Fairlady”
Owner: Nathan Camacho Engine: 3.5L vq35de Engine and performance specs: K&N typhoon cold air intake system, Stage 2 performance clutch, Borla headers, Berk Technology high flow cat, Borla True Dual Exhaust System. KSport Kontrol Coilovers, gloss white engine bay, red and gold engine bolts, custom painted intake manifold, carbon fiber engine manifold cover, carbon fiber intake heat cover, Megan racing strut bar, Weapon-R power steering reservoir, Exterior modifications: N-2 front bumper, N-2 side skirts, N-2 rear add-on, N-2 rear spoiler, carbon fiber rear diffuser, carbon fiber B-Pillar, custom LED side mirrors, JDM 350Z
rear taillights, Spec-D retro fit halo headlights with 6000K HID lighting and custom demon eye set up. Wheels: ESR SR01 hyper silver Front: 19x9.5 +22 Rear: 19x10.5 +22 Tires: NITTO Invo front 235/35/19 rear: 285/35/19 Interior modifications: NRG quick release hub and steering wheel, carbon fiber interior design, custom red fabric seats, custom amp and sound displacement Sounds: Boss double din player, Boss 2200-watt 4 channel amplifier, custom 10-inch L7 and a 2 Farad capacitor “My favorite about this car is my exhaust system. This system has an aggressive tone when you are accelerating. The combination with the high flow cats and the headers unleashes the genuine Nissan sound of velocity and power.” MAY 2018 19
COVER FEATURE
MAY 2018 23
HEALTH
SEEING WELL By Lara O. Neuman
W
hen is the last time you had your eyes checked? May is Healthy Vision Month, established by the National Eye Institute, and a great reminder to prioritize eye health. According to NEI, more than 23 million Americans age 18 and older have never had an eye exam. Most say they don’t think they have an eye problem, however, since many eye diseases don’t show symptoms in their early stages, they can’t know without an eye exam. By 2030 it’s projected that 11.4 million people will have diabetic retinopathy, 4.2 million will have glaucoma, and 3.7 million will have age-related macular degeneration. NEI focuses particularly on women this month as 2/3 of blindness and visual impairment occurs in women. Women are at greater risk because they live longer, are at greater risk for autoimmune diseases, are more likely to undergo cancer treatments that may affect vision and experience normal age-related hormonal changes that may affect their eyes.
24 MAY 2018
To keep your eyes healthy, keep these steps in mind: • Get a comprehensive dilated eye exam. • Use protective eyewear during sports and other recreational activities. • Know your family’s eye health history. • Wear sunglasses that block out 99% to 100% of UVA/ UVB rays. • Live a healthy lifestyle including maintaining a healthy weight, eating healthy foods, not smoking and managing chronic health conditions. How can you get more involved in Healthy Vision Month? • Encourage family and friends to take measures above to protect their sight. • Share how you are taking measures to protect your vision by posting a selfie doing one of the five healthy vision steps above with the hashtag #Selfie4Sight. • Share NEI’s infocards on Pinterest www.pinterest.com/ neinih/infocards/. • Follow Facebook @NationalEyeHealthEducationProgram, Twitter @NatEyeInstitute and @NEHEP. • Visit www.nei.nih.bov/hvm for more information.
SPORTS
Photos courtesy of Marianas Outrigger Club
Paddle up: Marianas Outrigger Club brings focus on competition By John I. Borja
T
he competitive spirit of paddling in Saipan, while still at a young stage, is a motivation that keeps the local community invested in the surrounding waters. People of all ages come out to the beaches for the joy of paddling, but the paddling clubs of Saipan take it a step further by promoting competition. It’s this competitive nature that one club in particular strives to build upon. The Marianas Outrigger Club, a nonprofit group consisting of a men’s team, is a relatively small group that has been active for the past four years and is one of the few paddling clubs in Saipan. With more than 20 members, the club aims to be highly competitive while legitimizing paddling as a sport in the Marianas. 26 MAY 2018
“We try to bring more attention to paddling as a sport when compared to other activities,” Marianas Outrigger Club member Richard V. Salas says. “Recreational paddling is fun, but competition can take you to a whole new level. We don’t want people to only think of paddling as recreational.” Salas says being a part of the team is a huge commitment. For practices, the team is out on the water by 5:30 a.m. on Tuesday, Thursday and on the weekend. Team members usually head to work right after practice, he says. Marianas Outrigger Club Vice President Bobby Cruz says the club is open to anyone, but an ideal member is one who is consistent with the practices and can be a team player. “It’s a sport that requires a lot of trust. Aside from
SPORTS
trying to be as fit as you can, you also have to have a really positive relationship with the crew you’re paddling with,” Cruz says. It took this kind of dedication for the team to achieve several successes in regional competitions. Most notable among them was during the 2016 Micro Cup in Palau. Marianas Outrigger Club beat out the other teams in the 500-meter sprint, 1,500-meter sprint and 10-mile long distance men’s open categories. The Micro Cup brings in teams from the Northern Mariana Islands, Guam, Palau, China and Australia. Club President and head coach Dino Manning says that being a small group has its perks. It doesn’t take too long to become friends with fellow team members. The closer the team is, the easier it is to synchronize movement for faster speeds out in the ocean, which normally is not an easy thing to do.
“I suggest that newcomers [paddle] more than once because it takes time to find and feel the glide that we’re all looking for. When that feeling is obtained, it can be addicting. But it rarely happens initially,” he says. Cruz, who has been engaged in the sport for about 10 years, says he wants to see paddling in the NMI be as competitive as Guam’s teams, not only for adults but for youths as well. And eventually he wants the Marianas to be on the same level as Hawaii. Yet, with all this focus on competition, the members of Marianas Outrigger Club still prioritize togetherness. Salas, who has been paddling consistently for three years now, appreciates the camaraderie. “There’s definitely a family type of feeling. We’re all competitors when we’re on the boat, but outside the boat we’re one big family,” Salas says. MAY 2018 27
RECIPE
Mom’s Favorite Cinnamon Rolls Recipe adapted from Taste of Home Perfect for whipping up on Mother’s Day breakfast, these cinnamon rolls are sure to impress not just your mom, but your whole family. As a variation, you can replace the cinnamon filling with a mixture of raisins and pecans or add bacon or apple butter to enhance the rolls. Serve it alongside your mom’s favorite breakfast staples like scrambled eggs, bacon, fruits or hash browns and you’re sure to convey your love and appreciation. Ingredients: • 1 package (¼ ounce) active dry yeast • 1 cup warm whole milk (110 – 115 degrees Fahrenheit) • ½ cup sugar • 1/3 cup butter, melted • 2 large eggs • 1 teaspoon salt • 4 to 4½ cups all-purpose flour Filling: • ¾ cup packed brown sugar • 2 tablespoonjs ground cinnamon • ¼ cup butter, melted and divided Frosting: • ½ cup butter, softened • ¼ cup cream cheese, softened • ½ teaspoon vanilla extract • 1/8 teaspoon salt • 1½ cups confectioners’ sugar
Instructions: 1. Dissolve yeast in warm milk. 2. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups of flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. 3. Turn dough onto a floured surface. Knead dough until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 4. Mix brown sugar and cinnamon. Punch down the dough and divide in half. On a lightly floured surface, roll one portion into an 11x8-inch rectangle. Brush with 2 tablespoons butter and sprinkle with half of the brown sugar mixture to within 1/2-inch of the edges. Roll up jelly-roll style, starting with a long side and pinch seam to seal. 5. Cut into eight slices and place in a greased 13x9inch pan with the cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. 6. Preheat oven to 350 degrees Fahrenheit. Bake until golden brown, about 20 – 25 minutes. Cool on wire racks. 7. For the frosting, beat butter, cream cheese, vanilla and salt until blended. Gradually beat in confectioners’ sugar. Spread frosting over tops.
Submit your recipes with photos to lifestyleeditor@glimpsesofguam.com.
MAY 2018 29
Photos by Noemee Benig
ARC walkathon The American Red Cross NMI Chapter held its 32nd annual walkathon on April 14.
For more On The Road photos, visit BRM’s Facebook page. Submit your photos, with a caption, to lifestyleeditor@glimpsesofguam.com. 30 MAY 2018