OH, THE PERKS

What could possibly be more exciting than our newly launched OXY Nation site? That's right, the arrival of Garb, sweet Garb. There was a little Special Delivery package on our doorstep this morning. The perfect thank you, free blemish control bacteria fighting spot treatment, stylin' OXY beanies and more - oh, boy! And it's not even Christmas yet.

OXY NATION IS LIVE!

OXY Nation is live. Cultivating Oxy's position as a favorite among the teenage male demographic is no easy task. We knew we would have to challenge tradition and push the limits of online interactivity with this one. Mission accomplished.

“A PARTY IN YOUR MOUTH” EDDY’S FAMOUS CEVICHE RECIPE

Eddy finds his domestic side. He walked around the office with his newly famous Tupperware of mouth-watering-goodness today. He wants us all to experience that yes, design is not his only forte.

From the man himself:
"People here have requested my recipe for Ceviche since everybody seems to love it. It is a party in your mouth! Here it is… with pretty detailed instructions.”

Ingredients:
1 pound fresh baby scallops
1 cup fresh lime juice
1 cup diced avocado (1 normal avocado is about the right size)
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno (he doesn’t use these, but you can if you like more spice)
1 teaspoon salt
A few dashes of cayenne
A few dashes of cumin

Preparation:
Cook scallops in boiling water until just opaque, around 3-4 minutes. Cut one open to make sure the middle is also white and not the clear fleshy raw color. Pat the seafood dry and place in a glass bowl. Cover with the 1 cup of lime juice, stir a bit, and let marinate in the refrigerator about 3 hours. Remove from fridge, take a small cup and scoop some of the lime juice out. We will use this later. Strain scallops from lime juice. Add the remaining ingredients to the seafood, gently stirring to mix. Add a few table spoons of the left over lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

QUESTION OF THE DAY

Should there be a legal age limit for trampoliners (yeah, I made up the word, it’s cool)? Perhaps I should rephrase the question: Should a 30-year-old amateur male jumper with no prior experience be allowed to enter “the rink”?

Allow me to set the stage. Abe (sorry to divulge the name man, your secret’s already out) arrives at the Annual Summit Summer Party on Friday. It’s a classic Gorge afternoon at Craig’s backyard paradise hugging the Columbia River. Clients and fellow Summiteers, dirty from epic mountain bike/hike/kite board excursions, are enjoying food, drinks, conversation, etc. A few pulls off the old keg, a ray of light flashes on Craig's trampoline, a few more pulls.

Abe suddenly decides he's got something to contribute to the world. He bee-lines to “the rink”. He enters. Whoa. Let’s just say it’s an uneasy sight. When Head Honcho CEO Sabina (aka Flip-Master-Ex-World Class Mogul Skier Extraordinaire) is scared enough to jump in and play referee, things have headed south. We'll leave it at that. We love you Abe. Stick to the snowboarding. Winter is just around the corner.

BIRTH OF THE SUMMIT BLOG