DuckieHoomever

Yeah, sorry Cedros. My friend did indeed see the message. I misunderstood her. I still find it curious why the RC would not want it posted here, but I'll leave it be. Thanks for responding. Stay safe, stay home!

Anyone have a photo of the post on the Raquet Club board they could post here? Another RC resident is interested.

I'm seeing this week's page. http://theguadalajarareporter.net/news/news/lake-chapala

Jalisco Governor Enrique Alfaro Ramírez posts updates on his facebook page, which fb can translate to English for those like me who don't speak Spanish. I just followed his page so I'll get any new updates. https://www.facebook.com/EnriqueAlfaroR/

Ok. Here's the link. https://www.facebook.com/LakeChapalaFarmersMarket/

Can you post a link to their facebook page, please?

Yes. (in Missouri, USA)

Many of you may know of Tony Moriarty's passing if you're in his and Allenda's facebook circle, but I wanted to share this for those who may not have heard. Tony & Allenda called lakeside and the Raquet Club home for nine years, loving Mexico, and only returning reluctantly NOB for some health issues. A good friend, a good man, a good husband, a good father. https://www.spryfuneralhomes.com/notices/AnthonyTony-Moriarty

I've never shared this before, but I do two things that I've never seen/read in making burgers at home. First, growing up I learned that sometimes it helps to put dried bread crumbs in the mix to help hold in moisture, and sometimes to keep the leaner ground from falling apart while cooking. I've found that using stovetop stuffing mix works wonders instead. (I prefer Pepperidge Farm Herb Seasoned Chicken flavor myself.) It works well for me. Second, since I broil my burgers (top heat) rather than grilling (bottom heat) and I like 'em thick, I shape them like half-formed donuts - about twice as thick around the edges as in the middle - concave. That way, the juices collect in the middle of the cooking burger rather than draining into the pan/fire. Also, it eliminates the problem of a burger being burned around the edges and undercooked in the middle. When I flip them, I drain the juice puddle into the other burger's puddle. As the burgers shrink while they cook, as they are wont to do, they end up the same thickness all the way through. I leave it to others to debate ingredients and such. (Well, for me: liquid smoke and freeze-dried chives are a must.)

Unfortunate Signage: Last Apartments

... And in the age of identity theft and rampant privacy violations, announcing one's driver's license identity often shines an invasive spotlight on the unwise uncloaked poster. (Not you, Ian, of course.) 😉 Obviously, Duckie Hoomever is not the name on my driver's license, but it is the name by which all my friends in Mexico know me - some probably wouldn't recognize my driver's license name. I even have a THIRD identity for my blogging self! (Nope, not gonna spill here.)

Apparently much of Mexico is out. https://translate.google.com/translate?hl=en&sl=es&tl=en&u=http%3A%2F%2Fvadenuez.info%2Fwp%2Freportan-falla-en-pago-con-tarjetas-a-nivel-nacional%2F%3Ffbclid%3DIwAR1iUkSv3QjWo-PgoT1srt9z0QPvJW3wEuflK_y9mFoxlLxr2znrwLN8HzI

Friend in Raquet Club has no Telmex telephone or internet right now. Any other residents having issues? (Or can any residents confirm they have service?) Thanks.

Mexjerry, would you (or anyone) please post a link to this facebook post? Thanks.

The drive begins on the other side of Jocotepec and proceeds east on the carretera, through Joco, toward Chapala. At about 20 minutes in they make a turn into the Raquet Club in San Juan Cosala for about 4 minutes before resuming their drive east.