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More Liana

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Everything posted by More Liana

  1. Yes you most certainly am! The two-piece chickens, for example--with a wee surprise inside!
  2. I couldn't find any bedding other than cotton/polyester blends or 100% polyester on the Vianney website. And I would imagine that the OP is looking for a down or down replacement comforter (i.e., the duvet that goes into a duvet cover) rather than what is known on the Vianney site as an edredón--a decorative quilt sort of affair, not meant to be put into a duvet cover.
  3. Tinaco, amigo. And usually an aljibe under the driveway or garage. But if unbeknownst to you, no city water has been running into the aljibe--and hence not being pumped up to the tinaco--one can indeed have no water. How many people actually know when city water is running into their storage tanks? I never knew that in Ajijic, and don't have a clue now, in Mexico City.
  4. Casa del Lago--and be sure to visit the lake, very close to the hotel. https://www.zonaturistica.com/en/hotel/7084/casa-del-lago-tangancicuaro.html
  5. Ocumicho is most famous for its highly colorful clay devil figures and secondarily for its wooden masks. The oldest clay devil figures were painted in low-tone natural paints; currently, the new pieces are painted with acrylics and are much more colorful. The first attached photo shows new pieces. The second is a rare piece from my collection, made in the 1960s when the devil genre began. If this style pottery interests you, then it is definitely worth a trip to Ocumicho. While you're in that part of Michoacán, you will also want to go to Patamban, famous for its beautiful green-glazed pottery and home to at least two internationally known potters making other types of wares. You'll want to go to nearby San José de Gracia, home of beautiful handmade piñas. If you want to stay the night, there's a very good hotel in Tangancícuaro, near the Lago de Camécuaro. On December 8, 9, and 10, Ajijic will once again host Xill Fessenden's Fiesta P'urépecha, in the plaza. There may well be Ocumicho artisans showing their work during those days, if you want a better preview of what you will see in the town.
  6. I frequently fly Interjet and have never experienced any sort of problem. Most recently, I flew non-stop to Toronto on Nov 2 without a hitch and returned on Nov 12, equally without a hitch. Service both in Mexico City and in Toronto--round trip--was excellent, the plane itself was pristine (and with 34" pitch, which meant being able to truly stretch my legs out), and airport personnel was kind and attentive to anything I needed. Other recent flights have been round trip to Tijuana, one-way to Veracruz, and round trip to Oaxaca. I'm sorry that your stepmother had these difficulties and I feel certain that Interjet will solve the double booking for her.
  7. Thanks for the memory-jog, pappy! I used to see that sign all the time and loved it. Do you know Paquita La Del Barrio, the iconic Mexican singer? "Rata de dos Patas" is one of her most famous songs. https://www.youtube.com/watch?v=9obV__MFMaY
  8. I had the same thought. That's why I actually answered the question, a couple of posts up.
  9. How in the world could they collect money from you for using a bank ATM? I don't doubt your word, but that they could do it seems crazy to me.
  10. No soy. And if you're buying your butter from a standard store, Kirkland is the best you can get. European cultured butter is a different category entirely.
  11. Cilindros. The companies have 10 and 20 kilo cilindros. The 10s are what you'd use for a gas grill, or for a portable gas heater like the DeLonghi. The 20s are tall and skinnier.
  12. I'll ride in as usual, on my Costco Kirkland brand butter horse! Made by Tillamook Dairies, excellent, high quality.
  13. You can definitely get Uasïsï in Pátzcuaro, Kevin! When you're ready to make the trip, I'll ask the producer where it's retailed.
  14. Camille and everyone, be really careful about El Buen Fin. Things are not always what they seem in so-called "discount pricing" during this November weekend. If it were me, I'd start pricing things now. Many of the participating stores have websites; one doesn't even have to go there to see what the prices are now. Make a list of what you want, jot down the current prices--and then compare with the "sales" during El Buen Fin. It's been really surprising to see how many of the stores raise their prices by X amount and then discount those raised prices--to what the normal prices are. But who keeps track? Maybe we all should!
  15. I'm flying Interjet, Mexico City to Toronto, on November 2. Yes, the nonstop flight is the red-eye. Leaves Mexico City at 11:45PM, arrives Toronto at 6:30AM (Toronto's time doesn't change to EST until Nov. 5, they're 2 hours ahead of us till then so it looks like a longer flight than it is). Return is November 12, flight leaves Toronto at 11:00PM, arrives Mexico City 2:40AM. Cost for one checked bag, free carry-on up to 10 kilos, free choice of seat, 80 peso travel insurance: $488.00USD round trip. Interjet also flies Mexico City/Montreal.
  16. Properly produced mezcal can come from Oaxaca or any other state where the maguey cactus grows. In Jalisco, mezcal is known as raicilla. In Sonora, it's called bacanora. In Chihuahua, it's known as sotol. And so forth.
  17. Yes, higher proof. In Mexico, the term is "grade" of alcohol. Re tequila being a mezcal, that's what I said in my post up there.
  18. Kevin, until you have tasted the mezcales I have tasted and enjoyed, please reserve judgment about the smokiness factor. I've drunk mezcal poured from its producer's garafón and I've drunk mezcal from the biggest commercial producers. IN GENERAL, my experience has been that the more commercial the mezcal, the smokier it tastes. I despise scotch whiskey and at one time I believed that I despised mezcal--because, like you, I thought that all mezcales were smoky to one degree or another. Not the case at all. Every person who regularly drinks mezcal, from the campesino to the most fresa fresa in Mexico City, agrees that mezcal does not produce a hangover. Mezcal is sipped "a besos"--by kissing it. Mezcal is usually followed by either chunks or slices of fresh oranges, sprinkled with red sal de gusano. If you have time to look at the Mexico Cooks! article about the making of Uasïsï mezcal, you will see that the piñas are not buried whole in the ground, nor are they buried "next to a fire". Take a look at the photos for the procedure. The logs are placed in the brick-lined pit, stones are piled on top of the logs, the fire is lit, the chunks of piña are placed on top of the stones, and the whole thing is covered with soil. Uasïsï (it means murcielego in Purépecha or bat [the kind that flies] in English) is the mezcal that I drink and serve to guests; the alcohol grade (percentage) is 53% in the batch I have now--sometimes it's a bit less. Regardless of the grade of alcohol--that's what the percent is called in Mexico--this mezcal is a bit rough on the tongue the first sip, and subsequently becomes smoother and smoother on your palate. Because Uasïsï mezcal is made from wild cupreata maguey and double-distilled in a pine still (photos in the article, Kevin!), it has subtle floral and pine flavors. No smoke. Many other mezcales are not smoky: I also like (and usually choose if I am out for a drink somewhere) Amores Joven from Oaxaca, or Aromas de Guerrero from Guerrero, or a couple of others the names of which I can't remember at the moment, precisely because they do NOT have that component of smoke. Any mezcal I've tasted that's made with pechuga (chicken breast) is also not smoky. Next time you're in Mexico City, Kevin, come over and I'll treat you to a smoke-free mezcal.
  19. About 10-12 years ago I stopped drinking tequila altogether and since then, only drink mezcal. Many people who may have tried mezcal once or twice believe that mezcal is quite smoky, the way that scotch whiskey is smoky. In fact, there are many ways to make mezcal, one of which is to make it smoky--and the story goes that smoky mezcal was an accident: a producer accidentally burned his batch and said, "What the heck, I'll sell it anyway." The majority of fine mezcales are not smoky at all, but are smooth and have flavor hints of the terrain where the mezcal was grown. Both tequila and mezcal are mezcales made from maquey cactus. Tequila, as most of you undoubtedly know, is made ONLY from the Weber blue agave, a type of maguey cactus that is farmed specifically for making tequila. Mezcal, on the other hand, can be made of any of several different types of maguey, some of which are farmed and many of which grow wild in the countryside. Tequila can only be called tequila if it is made within a very small 5-region area. Mezcal is mezcal, made anywhere maguey cactus grows. Oaxaca is arguably the most well-known mezcal-producing state, but mezcal is widely produced in the states of Guerrero, Hidalgo, Estado de México, and my personal favorite, Michoacán. Fine mezcal, like fine tequila, is meant to be drunk straight, and sipped. Lately, bartenders have begun creating mezcal cocktails, some of which are really wonderful. Most tequila today is commercially fermented, distilled and bottled. Much mezcal is still small-batch, artisan made. Rather than re-invent the wheel, here are a couple of Mexico Cooks! articles about mezcal. Read the first one first; it's more or less a primer about the drink. http://mexicocooks.typepad.com/mexico_cooks/2014/07/a-mezcal-primer.html http://mexicocooks.typepad.com/mexico_cooks/2014/07/michoacán-mezcal-uasïsï-brought-to-you-by-mayahuel-the-goddess-of-maguey-.html Law requires that traditionally-made mezcal be labelled with its provenance: maker, type of maguey cactus used to make it, grade of alcohol in what's in the bottle, etc. Mezcal is normally a higher grade of alcohol than tequila. Regardless, mezcal doesn't produce a hangover. Crema de mezcal is comparable to Bailey's Irish Cream or any other creamy, sweet liqueur. The cremas are usually flavored with fruit--peach, for example--or nuts--almond is popular. A crema is meant to be consumed after a meal--again, the cremas are very sweet and really don't taste anything like straight mezcal.
  20. Mrs. Rupert's post says that she was charged to use the Banorte ATM by the Chapala municipality. See her post made Wednesday, Oct 25, 2017 at 7:18AM.
  21. Derek, no one has asked you, but you can always count on me to ask this question: do you have a work permit? I wouldn't want you and your butter tarts to run afoul of the law.
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