San Diego, CA. When Georgian President Mikhail Saakashvili decided to invade South Ossetia while Vladimir Putin was enjoying the opening fireworks at the Beijing Olympics, he did not anticipate that he will be met with equally or more massive fireworks in the process. Putin left the Olympics and shortly thereafter tanks and warplanes were bombing Georgian forces for the world to see. Perhaps it is because of the Beijing events that Americans were glued to the medal tally counts that many missed the significance of what was taking place on the other side of the world. According to my political crystal ball, there are two Manuels who are serious contenders in the forthcoming Presidential race in 2010. Senate President Manuel “Manny” Villar who heads the Nacionalista Party is one, and the other is Sen. Manuel “Mar” Roxas II who heads the Liberal Party.

        Manny according to his story was a lowly fish vendor who graduated with a business degree from the University of the Philippines through sheer “Sipag at Tiyaga,” and became a real estate tycoon in the Philippines. On the other hand, Mar is the scion of the wealthy Araneta clan and the illustrious Roxas family. He is the grandson of President Manuel Roxas, the first President of the Philippine Republic, and the son of the late Senate President Gerry Roxas. The young and bachelor Roxas was a former Trade and Industry Secretary, and was popularly known as “Mr. Palengke” by the masa due to his media spiel that propeled him to the Senate.

        Manny, according to businessman Regis Romero II, is highly qualified to bid for the presidency since he understands the fundamentals of business. What the Philippines needs today is an experienced manager who got the hands-on business experience and not a theoretician with a doctorate in Economics if I may add. Manny is said to have proven his political leadership in the House of Representatives, where he was Speaker by holding together the fractious congressmen. He has also displayed his business acumen by running a multi-billion property development conglomerate.

        On the other hand, Mar was a Wharton-educated financial expert who has a solid Wall Street background before he joined politics. (Actually his late older brother Dinggoy is supposed to be the politician in the family if not for his untimely death) Mar comes from a buena familia, and he stakes a claim to a distinguished political pedigree.

        Both Manuels have the charisma, ambition, the political savvy, and the needed resources to launch a successful presidential campaign.

        But who among the two Manuels will get the trust and confidence of the Filipino people to be their next president? I think the people will be more discerning now in choosing their national leaders. They will prefer a president whose administration is transparent, and is accountable for its action to the people. A government that says what it means, and means what it says. A government that will not cheat, lie, and rob the people!

        The Filipino people will vote for the candidate who will demonstrate good governance, and utmost competence in running the affairs of the government. Someone whom the people can trust to make an economic turn around from the economic rut that we are in. Someone who will not use political patronage, distribution of bagfuls of cash, foreign junkets, infrastructure projects and favors to retain canine loyalty at the expense of truth and the people’s interest and welfare.

        That is why we should be expecting presidential wannabes to have their frequent forays in the vote-rich Bicol region. Last week, Sen. Manuel “Mar” Roxas II was in Naga City trying to get the pulse of the people, or shall we say “testing the waters”. He met with some local executives, barangay leaders, and the urban poor sector.

        In a dinner meeting hosted by businessman Robert Obiedo at the Villa Caceres Hotel Sen. Mar Roxas was warmly received by the local Chamber of Commerce & Industry leaders, local officials, and some prominent Filipino-Chinese businessman.

Gauging by the enthusiasm shown in welcoming Sen. Mar Roxas, I think the people are looking for new leaders who can provide exemplary leadership and who are opposites of the present crop of leaders that we have. They are looking forward to positive changes and reforms in the government. The time is now ripe to scout for the most qualified tenant of Malacanang in 2010. And as of now, we can start considering the two Manuels.

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        Mongolian barbecue (Chinese: ????; pinyin: Menggu kaoròu) is a restaurant style of stir frying meats and vegetables over a large, round, solid iron griddle that is as large as 2.5 m in diameter and can cook at temperatures as high as 300 °C or 572 °F. Originally from Taiwan, it is neither Mongolian nor barbecue.

        Mongolian barbecue first appeared in Taiwan in the middle to late 20th century. Although the stir-frying of meats on a large, open surface is supposed to evoke Mongolian cuisine, the preparation actually derives from Japanese-style teppanyaki which was popular in Taiwan at the time. “Mongolian” barbecue is not actually Mongolian at all; for examples of genuine Mongolian food, see buuz or khuushuur. A barbecue in Mongolia is prepared quite differently.

        Notwithstanding the historic facts, a US restaurant that offers this type of cuisine claimes that soldiers of the Mongol Empire gathered large quantities of meats, prepared them with their swords and cooked them on their overturned shields over a large fire, while a German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone.

        Typically, diners choose various ingredients from a buffet of thinly sliced raw meats and vegetables and assemble them in a large bowl or on a plate. These ingredients are given to the griddle operator who adds the diner’s choice of sauce and transfers them to one section of the hot griddle. Oil and sometimes water may be added to ease cooking and the ingredients are stirred occasionally.

        The ample size of the Mongolian barbecue griddle allows for several diners’ food to be cooked simultaneously on different parts of the griddle. When cooking is complete, the finished dish is scooped into a bowl and handed to the diner.