ToRoxy

Rachel Spear also on the COVER of Surfer Girls!

WOW Roxy's Rachel Spear is on a roll!!! Look at her newest cover on Surfer Girls Magaizine, an extremely popular magazine based in Japan.  Not only does Rachel have a feature inside, so does the Roxy Morocco trip!  Look for this magaizine at your local surf shop or on the Surfer Girls website. 

We heart Rachel!!!

Rachel Spear on the COVER!

Roxy's Rachel Spear is on the Cover Sierra Magazine! What a perfect magazine for Rachel to grace her Stand Up Paddling grace on. 

Roxy Design-A-Bikini Events!

Roxy Design-A-Bikini Events!

KICK OFF YOUR SUMMER WITH A VIP PASS TO AN EXCLUSIVE ROXY GATHERING. Go home full of inspiration to start off your swim design, as well as TONS of freebees from Roxy and Schick® Quattro for Women®.

Get ready for summer by tie dying a Roxy tee shirt, staying smooth with a free Schick® Quattro for Women® razor, mix n’ match custom Roxy flip flops, manicures by OPI & tons more! Be one of the first 75 girls to visit a Design-A-Bikini event and receive a goodie bag filled with tons of prizes from Roxy and Schick® Quattro for Women®. You’ll get all this while being inspired by some of the hottest summer trends for you to use in your design-a-bikini submission.

Already finished designing? Bring in your entry and submit onsite to become a regional winner!

Keep checking back for the most up to date info!

June 19th (Friday): Ron Jon Surf Shop, Cocoa Beach, FL 
4151 N Atlantic Ave, Cocoa Beach, FL‎
5-8 PM
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June 21st (Sunday): Ron Jon Surf Shop, Panama City Beach, FL (Pier Park Mall) 
16150 Front Beach Road Panama City Beach, FL
4-7 PM

June 27th (Saturday): Roxy Store, Tempe, AZ (Tempe Marketplace)
2000 E. Rio Salado Pkwy, Tempe, AZ‎
5-8 PM

Sneak Peak! Check out DAB’s visit to Wango Tango!

New Roxy Model Struts her Stuff at Wango Tango

New Roxy model Hailey Clauson strutted her stuff this weekend at the Teen Vogue fashion show at Wango Tango. Check her out rocking one of Roxy's hot summer looks. Look out for this LA local on Roxy.com...I have a feeling you'll be seeing a lot more of her to come! 

Happy Friday

Happy Friday! Check out this cool video, Bathtime in Clerkenwell. The music is by The Real Tuesday Weld  and Alex Budovsky animated it.
 

We Love Roxy Snowboarder Robin Van Gyn & Her Quest to Win a Nissan Hypercube!

After a long road road trip in her 89' Jeep Cherokee, Robin decided it was time for a new car. Not that she don't like the vintage look or have chronic back pain from lack of lumbar support, the old girl has just had her time and is ready to be sleeping in a garage somewhere.

Through the grapevine came Hypercube.ca where 5,000 Canadians were applying to win one of 50 Nissan Hypercubes. Nissan hand selected 500 of who they thought were the coolest Canadians to go on to create a bio by canvas and Robin was one of the lucky ones.

Her canvas ended up being a combination of the many things that she has her fingers into and it really says a lot about Robin's crazy exciting life.

Show your support by voting for Robin now: http://www.hypercube.ca/en/Canvas.aspx?id=17debd73-2950-48aa-a1c9-cb6e861de8c4&lang=en

Sally Fitzgibbons WINS 6 star WQS

 

 

Sally WINS BIG in Portugal at the 6 star WQS. CONGRATS SALLY!!! See Press release below

 

ASP EUROPE News

ESTORIL, Bafuriera Beach, Portugal (Sunday, May 3, 2009) - The day belonged to Sally Fitzgibbons (AUS), 18, and the new generation of women’s professional surfing. Fitzgibbons, current ASP Women’s World Tour member, surfed every heat of her final assault flawless, methodical and mechanical as she swept the field to win the ASP World Qualifying Series (WQS) 6-Star Estoril Billabong Girls Pro taking the valuable 3000 ratings’ points up for grabs. 

Fitzgibbons defeated fellow finalist and other rising wunderkid and ASP Top 17 surfer Coco Ho (Oahu, HAW), 17, with both surfers scoring near perfect rides as Bufuriera’s beachbreak was delivering clean three to four foot (1 to 1.2 meter) waves. Fitzgibbons came out blazing in the final locking-in four excellent scores before Ho managed to answer back with a near perfect 9.80 point wave. Meanwhile, Fitzgibbons was quick to respond and net a 9.85 pointer and take the win.

“It’s great to be back on the podium and definitely it has been some time between drinks," Fitzgibbons said. "I surfed a lot of heats before the final and paddled out quite relaxed and sat wide. I saw the tide starting to drain out and thought there were two peaks. I was lucky when the first one came wide and I got it.”

Fitzgibbons, who is a rookie on this year’s ASP Women’s World Tour, leaves Portugal with a solid back-up result in case she ends up needing to requalify through the ASP World Qualifying Series (WQS) at the end of this year. So far, Fitzgibbons remains well in position to fullfil expectations from the international surfing scene which considers the young woman a future ASP World title contender.

“It was great to surf with my friend Sally (Fitzgibbons) in the final," Ho said. "We had really fun waves, we were talking and having a good time. Sally started with three great waves and it took me a while to get a good one. Then I got my 9.80 pointer but Sally came straight back and bettered it with a 9.85 wave.”


Final
Heat 1: Sally Fitzgibbons (AUS) 18.60 pts Def. Coco Ho (HAW) 16.90 pts

Semifinals
Heat 1: Coco Ho (HAW) 18.0 pts Def. Carissa Moore (HAW) 11.00 pts 
Heat 2: Sally Fitzgibbons 16.50 pts (AUS) Def. Jessi Miley-Dyer (AUS) 10.20 pts

New Contest: Design A Roxy Bikini!!!!!!

Design-A-Roxy-Bikini Contest, presented by Schick Quattro for Women starts TODAY!

You have from May 1 - July 31 to submit your design for a chance to have your inspiration made into a ROXY Bikini!

Grand prize also includes $3000.

Open to friends in the US and Canada only.

Go to www.roxy.com/designabikini for more info! START DESIGNING!!!!

Espresso Caramel Bars for Yo' Mamma!

Yumminess for yo' mamma! Her day is coming up! (May 10th) Bake her some of these sweets to share. They're amazingly delicious. Espresso Caramel Bars! Courtesy of Giada de Laurentiis on the Foodnetwork.

Espresso Caramel Bars

Ingredients
Crust:

Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted

Caramel:

1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water

Chocolate Layer:

2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder
1 teaspoon smoked sea salt, optional

Special equipment: a candy thermometer

Directions
For the crust:

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer:

Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

ToRoxy Music: Datarock "Give It Up"

This Indie group from Norway has us laughin' and dancin' along with their newest single, "Give It Up."

The energy they have is contagious! By the end of this video you’ll be dancing along with them…plus who doesn’t love a good, old fashioned dance-off in an abandoned warehouse?

Watch the video below. Datarock is the newest edition to the Roxy music page.