More Liana

That's just who I am, too. Glad to know you here.

I remember those days, slainte39. Out in the sierra there were always license plates from all over the USA. The economic quality of hometown life was better, too, as so many who worked in the USA sent or brought substantial funds to relatives back home.

My partner and I both got scabies from a kitten I adopted from Anita, long, long years ago. The itching (between fingers, under elastic bands of underwear, etc) was unbearable during the day and a million times worse at night. Our doctor in Ajijic confirmed that they were indeed scabies and said that they indeed CAN BE transmitted from animals to humans. I can't remember what we used to finally get rid of them, but it took forever. You have to scald your sheets, blankets, towels, and clothing. Now I feel itchy all over.

I have Telmex fiber optics in Morelia. 50-70 down, 10 up. There may be hope yet for you Lakeside people.

Trust me, that's not tejuino. It's some bastardized version of a michelada. Here's a photo I took of a tejuinero on a street in Tlaquepaque. Tejuino is made of slightly fermented corn masa, piloncillo, a pinch of salt, and water. In Jalisco, it's usually served with a squeeze of limón and with a scoop of nieve de limón on top. It's absolutely deliciously addictive. Of course now I want some!

This is tejuino. Not a bomb, I'm not sure what you mean.

More about tuba, as well as some other refreshing cold drinks in Mexico: https://mexicocooks.typepad.com/mexico_cooks/2014/09/tuba-tepache-tejate-and-more.html This past weekend (May 17-19) I participated in a three-day food festival in Morelia, Michoacán. The invited Mexican state was Colima. The vendors brought tuba, which I have missed for quite a while. It didn't have the minced apples, but it did have the salty peanuts. It's better with both. What I really, really miss from Jalisco is tejuino. If you haven't had it, find it and you'll love it. Be sure it comes with a scoop of nieve de limón (lemon ice) on top!

I have banked with Bancomer for about 20 years. With the changes in technology in recent years, all of my statements are available on my cell phone, using the Bancomer app. I don't have or use "that dumb little device with the codes". Bancomer sends me a notice immediately any time I make a purchase, if a bill is paid through my account, etc. I look at my account every other day to make sure there's no problem with my account. I actually prefer this kind of banking; it took me a while to get used to it, but it works like a charm. Bancomer also asked me to download their "Wallet" app, which means that if I make on line purchases (for example, an ETN bus ticket bought on the ETN website), I use a digital account number that is different from my debit card number and which has its on security code. Using Wallet, I am protected from online bank fraud. If I were you, I'd go back over to Bancomer and tell them you want to install both their regular app and the Wallet app on your cell phone and start using them. Both of these things seemed burdensome and too new-fangled for me at first, but I have now happily come into the fold. The minimum balance on my Bancomer checking account is 4000 pesos. It's a checking account, but I have never had or used checks.

Thank you for your sweet words, Pete. I hope we meet again, one of these days. 😊

Me too, Tiny. Citrus season--including lima, limón, mandarina, and naranja--in Mexico is at its peak during the winter months, oranges are best then. Most oranges are grown in Veracruz. Other seasons of the year, especially summer, oranges are sort of iffy. You never know, during the off-season, if you'll get a pallid, flavorless, acidic glass of juice or a dry, juiceless orange to eat out of hand. Fresh-squeezed orange juice doesn't keep well in the refrigerator, either. It's best used the day it's squeezed. Orange juice is definitely a sugar bomb; many nutritionists are suggesting that it's better to eat an orange, or not strain the pulp from your juice.

I'm curious to know why the new clay group is called "Mudlarks...etc".

I have been a member of this board, under a different web name, since the board was founded. In the fall of 2008, a glitch in the Chapala.com system caused me to be unable to read or (ahem) spout off to the web boards, and I was told to create a new account here, under a different name, if I wanted to be able to fully enter the site. You joined the board in 2008? You wouldn't have a way to know that history, and it's unlikely that Chapala.com has any record of that. I came to live in Mexico in 1981, and worked as a social worker in the Tijuana city jail, AKA "La Ocho". You've been here full time for 11 years? That's a good start. "Jumex Unico Fresco..."jugo 100% natural". Notice that it doesn't say "100% jugo natural".. I stand by what I said: this advertising statement is very carefully worded to mean what the customer wants it to mean. Everybody wants to drink 100% orange juice, but that's what you get when you squeeze an orange, not what you get when you open a box of factory-processed juice. Advertising is tricky and often misleading, whether in English or Spanish.

Yes, Jumex blares what you posted..."Jumex Unico Fresco..."jugo 100% natural". Notice that it doesn't say "100% jugo natural". It's the "natural" that's 100%, not the juice. The next question: what does "natural" mean? NOTHING. Advertising that's meant to fool people: there is no definition of "natural" as applied to food. About 10 years ago I read an article that explained "natural", and it can range from flavors derived and blended chemically from a test tube to whatever the food labs dream up. Juice drinks are required to tell you what percentage of actual fruit juice they are. Look on the labels. Most range around the 15% level. I've tried Jumex Unico Fresco and it didn't taste anything like fresh orange juice, recently squeezed from an orange. It tasted like processed who-knows-what.

I used deck paint. It has just enough sand in it to keep people (and puppies, I'm sure) from slipping. It's not clear, though, it's paint.

If you didn't ask for anything to be closed, chances are it's a phishing attempt. Tell your bank.

Maybe something is going on nationwide with Telmex. For the last week, my ping is between 20-40, download in Morelia has been between 3 and 5, my upload at .50-1. I pay for 50. Tech is supposedly coming out Tuesday to do something to the modem. We shall see.

This is mine: Accusharp knife sharpener, 2 for $18 USD. My mother (QEPD) gave me one at least 25 years ago and I've used it regularly since then. Works like a charm, I'd be lost without it. Order the 2-pack and have it sent to a friend NOB; they're very small, flat, don't break, and your friend can bring one to you and keep one as your thank-you gift for being your mule. Out of this world, look at the reviews! Pure 5 stars on every seller site on Amazon. https://www.amazon.com/Accusharp-066C-Knife-Sharpener-Piece/dp/B072HVMYZC/ref=sr_1_11?crid=1ZMTY365K60OH&keywords=accusharp+knife+and+tool+sharpener&qid=1557639883&s=gateway&sprefix=accusharp%2Caps%2C174&sr=8-11

Esquites (fresh corn kernels cooked in water with salt, epazote, and chile de árbol) served in a fresh corn husk. This seems to be the latest wrinkle, and a great idea.

That's too bad! They have to be boiled, then baked--I can't imagine that he doesn't do that. These are the bagels that the man who used to live in Mexico City made, for about a year. These were the real-deal, no kidding, out-of-this-world NYC bagels that I love. First the 2017 earthquake knocked his bakery down, then he became seriously ill, and when he recovered, he and his wife moved to Oaxaca. I miss them--we're good friends--and I miss his bagels.

I have an almost identical bagel cutter, given to me about 10 years ago by a friend. What I don't have are bagels. A friend who had never made any before made some and brought me two of them. Not bagels, weird texture, too big, too not-a-bagel. One of these days I might have to try it myself. I wish your bagel guy over there delivered to Morelia.

A just-damp paper towel will also do the trick for mixing bowl or cutting board. To keep little bowls from slipping around on an under-plate, I use small rounds of banana leaves.

Sorry, you're right.

Did you read what I wrote up there? "You know it as kapok." Why do I bother?

The ceiba is the sacred tree of the Maya and the national tree of Guatemala. "La Ceiba" is a city in Honduras. These trees do exist at Lakeside; I've seen them. In Jalisco, I think they're called pochote. You know it as kapok. The trunk has what look like protruding wide-based 'thorns'; turns out that they are not the least bit sharp or hard. Artisans are carving attractive tiny houses into the thorns. I think I've seen them for sale at the Wednesday tianguis in Ajijic. The trees produce large pods that hang from the branches. Eventually the pods ripen and burst open, leaving what appears to be cotton attached. In the past, that 'cotton' was used to stuff life jackets. The fibers are still used in the textile industry.

Not anywhere near close.