We are visiting Wisconsin Again and just finishing a very frigid week here in Wisconsin and winter hasn’t even officially arrived yet. It has been very cold and snowy but oh-so-beautiful just the same. It reminded us of how much we enjoy Mexico even with […]
This is reposted from our other website. The Election is over So You’re Are Thinking Of Moving To Mexico. That can be great if you have a plan and know what awaits you when you get here. It can be very stressful if you arrive without a plan and no real idea how or what to do once your here.
If Mexico is among your options, then the Puerto Vallarta area of Jalisco is perhaps one of the nicer areas along the coast but you should know that it can have it’s challenges until you have lived here and know your way around well.
My wife has written a great book, filled with information on retirement life here. It covers buying property, driving in Mexico where buses and taxes feel they own the road, where the churches are located. The addresses of government offices you might need to know and much much more.
A lot of the information in the book applies to all areas of Mexico and can be used as a general guideline on your new adventure. Some of it is about Puerto Vallarta and the 30 or so miles of coastline in the area.
It is on sale for the next few days but it is never more that $3.99 How TO Retire To Puerto Vallarta, Mexico On A Limited Budget
If You’re Thinking Of Moving To Mexico you want to do a little research about the country ahead of the move. It is always a good idea to visit an area and live there for about six months before making the big move. This book is a good starting point for that research.
My wife and I spent years coming here on our vacations before we made up our minds to move. Two years ago we made the move and live here full time now. There are about half a million people from the United States and Canada that live here full time and about half that many again that live here from three to six months a year, so you can get by even if you do not speak Spanish.
So If you’re thinking of Moving to Mexico, grab the book, read it and come on down for a visit before all the good properties are bought up and the peso still has a great exchange rate.
Your are invited to take a moment and sigh up for our newsletter. You will get extra recipes and diet tips once you are signed up. And just for signing up you will receive a free copy of The Dark Side of Sugar and Wheat. The form is at the top right of this page. I’m looking forward to you joining us on our journey.
Here in Mexico it seems like another day – another papaya. We have maybe 10 or 12 papaya trees at the moment and they seem to produce fruit almost all year long. There are a few weeks here and there when there will be no papayas on the trees, but that is not often.
During those short time periods when there are no papayas, the mango’s and star fruit are in full swing and giving us more that the two of us could ever use. And there are the bananas. The yield never stops when you have a few banana trees in your back yard. We are lucky to have friends that do not have such trees so we have places to take them as they ripen.
The papayas ripen at a slower pace. You might have 10 or 12 papaya on one tree and harvest one every four or five days. Much easier to keep up with and we have a young boy that lives down the road a bit, that loves papaya so we have on outlet when there are more that we can eat.
We use them in smoothies along with peaches or bananas. I don’t drink these as often as the wife because I live a more restricted lower carb lifestyle but I do add papaya to cottage cheese along with some pecans for a dessert when my carb count allows me.
Papaya is a great source of vitamin C plus it does contain some vitamin A and some of the B vitamins as well as fiber, potassium, and magnesium. But a 4 ounce serving does contain about 10 net carbohydrates so if you are following a low carb lifestyle, be aware and plan accordingly.
We are in a lull when it comes to building the farm house because one of the key builders has been ill. We are waiting for him to get back so that we can continue. Once the building starts up again, I will update the progress as it happens.
Here are 3 Gourmet Grilled Cheese Combinations that Rock. We don’t eat Grilled Cheese Sandwiches in our house very often but when we do we want something special. Our big problem is that where we live it is too easy to just make a cheese quesadilla instead of a grilled cheese sandwich. If the wife is making lunch it will be a quesadilla, if it is my turn it will be a grilled cheese sandwich with a twist.
The classic grilled-cheese sandwich featuring lots of melted cheddar (or American) on soft white bread is the quintessential comfort food. When paired with a bowl of warm tomato soup, this popular combination evokes warm memories of childhood for many.
However, if you find your tastes in cheese and bread have expanded a bit since those early days, you might want to check out these fabulous gourmet versions, as well.
Each combination yields 2 sandwiches and if you always serve them with soup check out our recipe for chilled avocado cucumber soup Here
- Gourmet Grilled Cheese – Version 1
- 8 oz. Brie, rind removed
- 3 oz. thinly sliced prosciutto, rolled and cut into thin stips
- 1 cup arugula, washed and dried
- 4 T. fig jam
- 4 slices sour dough bread
- 2 T. melted butter, unsalted
- Gourmet Grilled Cheese – Version 2 (The wife's favorite)
- 2 ripe peaches, pitted and thinly sliced
- 6 oz. Muenster cheese
- ⅓ cup pecans, finely chopped
- 2 T. honey
- 4 slices multigrain bread
- 2 T. farm fresh butter, unsalted
- Gourmet Grilled Cheese – Version 3
- 6 oz. smoked Gouda, sliced
- 1 ripe pear, washed, cored and cut into thin slices (with skin)
- 1 cup arugula, washed and dried
- 2 T. homemade jalapeno jelly or jam
- 4 slices ciabatta bread
- 2 T. farm fresh butter, unsalted
- The directions as the same for all three sandwiches;
- Brush one side of each slice of bread with the melted butter. Place 2 slices in a non-stick skillet and adjust heat to medium. Add one half the Brie, prosciutto, and arugula to each slice, making sure the ingredients are evenly distributed.
- Spread the fig jam on the other 2 slices (on the un-buttered side) and place on top of the assembled sandwiches in the pan, buttered side up. Press down on each sandwich with a spatula to ensure even contact and to help the interior ingredients heat evenly.
- Carefully flip each sandwich and brown on the remaining side. Again, use a spatula to press down to ensure even contact with the hot surface of the pan.
- Once the bread is evenly browned on both sides, remove from heat and cut in half. Serve warm.
Of course these would not work for the younger crowd perhaps but they are a nice sandwich to serve to friends for a light afternoon lunch. Here is a way to use up little odds and ends that are in the refrigerator without anyone knowing…it’s kind of a win/win for everyone.
Before we leave we would like to invite you to like our Facebook page https://www.facebook.com/ChefWilliamOnline My wife and I moved to Mexico after retirement and share our adventures and challenges on this website. We also share recipes on that page from both of our blogs.