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 BUCKLE
UP, this is going to be a wild year!
After many years of hard work and sacrifice,
laced with a chest full of wishes, hopes and dreams - we
have arrived. But that's just part of the story.
This year marks our 20th anniversary at Punta San Carlos
and we're just as stoked as our first time on the point. There are many people to thank
along the way and
we're committed to thanking all of you this year
in a myriad of ways. We may have arrived but we're
headed out beyond that blue horizon on a great new
adventure...and you're coming with us. This will be a year not to
miss. See ya here!
Right out of the box this season,
Matt Pritchard will co-host a Solo group from
Saskatchewan.
 Matt and his brother Kevin are truly
the Sons of San Carlos. He has taken time from his
pro schedule to bring his expertise and teaching skills
to the CA Sacking Crew. Friend & PSC homeboy, Kevin
Macgillvary a SoCal pro wave sailor, will be backing up Matt for the week.
Boy, lucky guys those Canucks, to be rubbing elbows with
such talent!
Sorry folks this week is sold out with a waiting list.
I'm sure Matt and K-Mac will squeeze i n a sesh or two down at the point so if you're in the area,
prepare to be wowed. Pros, Amateur filmmakers &
shutterbugs be advised. Best stock up on the
necessary accoutrements - this will be a show to
remember, guaranteed. It is rumored there will be
other windsurfing celebs in the area as well.
We are currently refining our
signature series program of instructional wave camps
with several other pros in the mix. If you've
wanted to learn how to wave sail, our wave camp series
offers the best in instruction in our easy to handle
wave environment. Call 949.289.7779 for more
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DAYLIGHT SAVINGS TIME
The recent changes in
Daylight Savings Time have no effect in Punta San
Carlos. Even in this modern age there are still
only two times - Daytime & night time. Its best to
avoid those who check their watches on the point. |
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You know its not all fun
& games in the SoloSports Campo. When you have
the caliber of guests we host, the level of off the
water serious conversation covers the gambit of
current events.
While watching one of
our epic sunsets last fall I had a guest ask me in
all sincerity - "what are you doing to ensure this
will remain a paradise." As I began a lengthy
explanation of our efforts, solar & wind power, the
pursuit of de sal and waste management he
interrupted me and said. "Oh you're going
green." Later I began to research this phrase
"going green". It became apparent that all our
efforts to survive in this wilderness was a
major worldwide movement.
It is our commitment to
make every effort to continue to evaluate
alternatives with the green standard in everything we
do. When we are able to, we will implement
green alternatives. We are a small company
with limited resources. Our progress will be slow
and laborious. We are also pursuing partnering
with environmental companies to perhaps
becoming a case study site.
There are things we
all should continue to do while visiting the Punta San
Carlos area. Leaving our camping areas better
than we find them, collecting our pet waste and RV
waste disposal can help to ensure we all may
continue to enjoy this wonderful place.
I encourage anyone to
contact me at our campo or via e-mail or phone to discuss future
possibilities to enhance our commitment of going
green.
Kevin Trejo |
Super-premium Tequila Tezon,
crafted in Arandas, in the
highlands of Jalisco, Mexico, is
an outstanding gesture to
someone who knows tequila. There
is an assumption of
connoisseurship, that this
tequila from estate-grown,
hand-harvested 100% blue agave
will be savored and recognized
for the painstaking care of its
craft using the traditional
Tahona process. This ancient
method of making tequila refers
to an ancient and highly revered
volcanic millstone technique in
which a colossal crushing wheel,
fashioned from tezontle
(volcanic stone found in
Mexico), is employed to pulp the
agave. The time-intensive Tahona
method, the cornerstone of the
process, was chosen in
preference to the mechanical
means favored by the industry.
As a
result, Tequila Tezon is
extraordinarily distinctive,
perfect for someone who knows
the field and can appreciate the
difference in handcrafted
tequila. Conversely, it is an
excellent way to introduce the
spirit’s heritage to a tequila
neophyte. The many details of
the Tezon bottle, such as the
metalwork side panels and
volcanic stopper, speak to its
craft – it is perhaps not given
so much as entrusted for safe
keeping, a promise of warm
weather and time together.
Tequila Tezon’s range includes
Blanco, Reposado, and Anejo,
priced from $50, $60 and $70
respectively. Tequila Tezon is
available at fine retailers
nationwide.
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John Amundson - inside point |
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Welcome to our newest
feature of A la Punta...Buenas Comidas (good
eats). This on-going column will feature
great dining experiences from our Campo in Punta
San Carlos. These recipes will also be a
part of our website in the near future but
enough-lets get started, I'm starved.
 SOLO SALMON
(no relation to Megan and Steve
Salmon - Solo family Members)
This one is extremely easy to do on the BBQ or
in the oven. This dish is great served over rice
as our guests love to pile on the sauce with all
the Bell Peppers, Onions and Mushrooms.
Baking or BBQ-ing the dish in the sauce also
keeps the fish nice and moist as well as makes
it difficult to over cook the fish. Two of
the must have sides we serve with this main dish
is our BBQ’ed Asparagus and Garlic French bread
for dipping into the sauce.
(We’ll share the Asparagus recipe in the next
newsletter)
Ingredients:
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Salmon -
As much as you need to feed the gang. The
rest of the ingredients are as much or as
little as you like. Of course Solo Style is
to pile it on and let our guests take as
much or as little as they like.
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Fresh
Ground Black Pepper ( to taste)
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Red, Green
and Yellow Bell Peppers
(Large one of each color) Sliced in thin
rings
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Red Onions
(1 or 2 large ones) Sliced in thin rings
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Sliced
Mushrooms (lots)
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Lemons
(several) sliced in thin rings
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Minced or
chopped Garlic. fresh
or from a jar. (Several tablespoons)
NOTES
After years of
making my own sauce I found one at Costco called
“Mr Yoshida’s Gourmet Sauce” that I totally
approve of. I don’t usually condone
cutting corners like this but since Mr.
Yoshida’s Gourmet Sauce is as good as mine and
it gets me at least an extra hour on the bike,
surfboard or hanging with you guys so I say go
for it! (www.mryoshidas.com.
This is a Ginger/Soy based sauce so if you can’t
find Yoshida’s you can substitutes with another
Ginger/Soy or even a Teriyaki based Sauce or for
those more adventurous chef’s you can make your
own. The trick is to find not too thick of
a sauce. It needs to be more on the liquid side.
You can always add water to a sauce that’s too
thick. The idea is the fish almost sauté’s
in the sauce.
In a 2-3” deep
rectangle baking dish- approximately 12”x20” or
just big enough to lay the fish flat in the
dish. Pyrex works fine in the oven but
metal works best on the BBQ.
Lay fish in
dish - lay sliced rings of red onion, bell
peppers, mushrooms and lemon on fish. No particular
order it’s just for looks and will get all mixed
in once you turn the fish.
 Lather with
minced garlic, black pepper and pour gourmet
sauce on top. (Pour enough sauce so that it
covers the fish completely). Don’t be
shy with the sauce. We want it to cover most of
the killer ingredients we have in there and let
all that good stuff boil and simmer in the
sauce. Depending on the thickness of the fish
bake or BBQ in the dish for 10-15 minutes a side
at 350-375 degrees turning once and you’re
there. You can always check the fish as
you go. It’s very hard to overcook the
fish this way and it stays moist but you fish
Aficionados will want to cook the fish just
enough. Don’t worry if the fish falls
apart on you as that just means you cooked it to
perfection. It’s ok if it all falls apart
and mixes in with the rest of the meal as we
just want to pile it all on top of a bed white
rice and you have an insanely tasty hardy meal
that’s good for you and enough protein to turbo
power up the next days sessions. Some pile
it up high with tons of the garnish style
veggie’s and lot’s of sauce while others go for
more of a fish style meal with light sauce and
veggies on the side. That’s the beauty of
this dish, its versatility.
Don’t forget we
can always teach you any of our dishes down at
camp! Don’t be shy it’s actually kind of
fun sharing our recipes with our guests.
In fact we have several guests who have shared
their recipes with us.
PROLOGUE
Our lovely
Cocinera Emerita has shared her famous Tortilla
making skills with several of our guests
including Vern Ellender from San Clemente CA.
Vern is to blame for giving me the hot tip on
this “Secret Spot” called San Carlos back in
1985. Our great friend Maki Fujiwara from Tokyo
Japan has not only acquired Emerita’s expertise
but had taught Emerita how to make Sushi,
California Rolls and Udon soup! Wow I’m
getting hungry!! I think I’ll go make a
batch of Rudy’s fresh cracked crab with lemon,
Garlic and Butter - but that's another column.
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 The
flagship of our Wave Camp signature series is our EZZY Rig-N-Rip
featuring David & Graham Ezzy of EZZY SAILS.
This will be our 4th year of providing a
comprehensive week of rigging and wave riding instruction.
There are 3 back to back events for 2007.
| July 21 - 28
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with Graham Ezzy |
| July 28 - Aug. 4 |
with Graham Ezzy |
| August 4 - 11 |
with David & Graham Ezzy |
In
addition to a great week, the clinic includes a FREE 2008 EZZY
SE Wave sail. SoloSports is again offering their 3-4-2
special holiday option. Buy a 3 week package and pay for only 2
weeks. For more information
click here
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Our
SoloSports family members are some of the most special &
interesting people you'll meet. We're so proud of all of
them that we want you to meet them to understand what we mean. This Issue we'd like to introduce
you to Kana.
 Kana
is a petite eighteen year young woman pro windsurfer from
Tokyo, Japan. She has graced our campo twice now with the
TAKA groups. This charming cutie pie is always
full of energy....on and off the water.
Recently she became the 2006
Women's wave sailing champion of Japan, no small feat for this
charger. We are proud to have
sponsored her wave sailing training camp this past
summer.
At campo SoloSports
we know her not only by her wave sailing abilities but
also her dining feats at the dinner table. Weighing
in at less than a 100lb dripping wet with wetsuit and
harness, this lady has mastered the finer
aspects of a power lunch. Putting the big boys to
shame, this two fisted monster burger packer can knock'um down, wait the required 30 minutes to avoid
cramping and then hit it again, down at the point.
Kana is looking forward to
getting her driver's license and the prospects of college. We hope she'll have
time for sailing and of course another week with us.
Congratulations Kana for your recent windsurfing
victory.
SALUD -
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Our Web site is
always changing. Here are a few of our
recent improvements.
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Great
things happening at the Campo - check it out!
SOLOSPORTS CAMPO
adds 10 more
Springbar Canvas
Tents to
the inventory.
Our guest response to the tents was all
thumbs up last year so look for a gradual
conversion in the future.
Our First University
Field Trip -
It was only a matter of time before the
educators found out about us. The
Punta San Carlos area has long been a
destination for educators.
Unfortunately, logistics diminished their
quality time in the field. By using
our campo as a base of operations, groups
can maximize their quality time in the field
and lower their travel costs. We are
very excited to host a field trip with Mason
Dykstra & Montana State University in
late April. We hope this will be the wave of
the future.
 SOLOSPORTS
DEMO CENTER - We have improved our
water sports equipment program and opened it
up to all visitors to Punta San Carlos.
Our Baja tested & proven gear list includes
RRD sailboards,
EZZY Wave sails & masts,
DAKINE
accessories and
STREAMLINED booms & bases. Our
large inventory allows guests to try a wide selection of equipment
for potential
purchase while at camp. It really
makes sense to leave your gear at home and
utilize our program.
 ADVENTURE
TRAILS MULTI-USE AREA
Part of our 2007 program
is to upgrade our existing bike trails to
include hiking & jogging. Look for
more trails, trail signs, distance markers
and rest areas. New maps will be
available at the SoloSports Campstore.
With these improvements, our area will be a
great activity for the whole family.
These improvements will be completed over
the course of the 2007 season.
 CAMPSTORE
- We've expanded our store line to include
STREAMLINED Baja map classic T-shirts, EL
ROSARIO shirts & hats, and a handcrafted
jewelry line from
Anita Brazell.
If you were in Punta San
Carlos last Summer perhaps you saw Anita
creating jewelry in her custom work trailer.
While visiting our campo this year, pick up
something for that special someone or
yourself. It makes the perfect gift -
handmade in Punta San Carlos.
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NAME ALERT!
When you talk about Punta San
Carlos be careful not to shorten
the name. There are a few
San Carlos locations in Mexico
and even more in South America.
Over the years I have had more
than a few folks stop me
while viewing my T-shirt and
remark "Oh I've been there,
its a beautiful town with a
wonderful yacht club."
I've even been told that the
movie CATCH 22 was filmed here.
I think we all
know that as quaint as the Fish
Camp is, beautiful its not...as
for CATCH 22 that would be very
cool but alas it was filmed in
one of the other areas named San
Carlos -Guaymas. PUNTA SAN
CARLOS - you just don't know
until you go and as far as we're
concerned, the best of them all. |
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RULES & other LEGALESE
OK, I'm still
reeling over the responses from
our last photo caption contest
but I'm willing to try again.
Here's how it works - Think of a
witty, pithy caption for this photo and
if you're clever enough & my
mother-in-law (AKA KT) likes it - you
win. If not , we reserve
the right to scribble it on the bano wall. Send your
caption via e-mail to
alapunta@solosports.net.
No spam please, unless of
course, it applies to your
caption. And another
thing...that's one of our fine
cooks at camp.....so keep it
clean - remember, when the
cook ain't happy - ain't -
no-body - happy! Speaking
of that - the boys in the back
room jumped the gun again by
submitting a lewd reference to
implants which was immediately
DENIED! The cook got wind
of it and its been a steady diet
of stale frijoles for the past 3
days. So don't you do it.
Prizes are awarded from our
campstore inventory & if that's
not good enough, we'll substitute
our popular "Get out of
Mexican Jail FREE "
card instead.
DISCLAIMER - Cards
are most likely non-returnable if submitted
to a Federale or local official.
Additional ID,
money and or an attorney may be
required to resolve your
dilemma. Do not use
this card to pick your teeth or if you are pregnant or
considering becoming pregnant,
have been drinking, suffer from
foot-in-mouth or dumbchitzitis, or have ever
repeatedly attempted to flush
the bano. SoloSports reserves
the right to deny ever knowing
you.
THAT ALL
SAID - LET'S GET CRACKING! |
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