CupCakes and CrabLegs: SMA Shorts

Good Morning San Miguel!

The Best Thing I Ate This Week:

Paella at La Pluga by Chef Patricia Salazar Meymar

The Great Lime Crisis of 2014:

"By weight, Mexican limes are commanding a higher price than Mexican crude oil," the Wall Street Journal writes.

What else to do with your muffin tin?

Freeze Citrus Ice Cubes

Colorful fruit slices make water taste better and also make clear water pitchers look extra pretty.

Just fill a muffin pan with lemon, lime, or orange slices, and cover them with water to create fun oversized ice cubes.

Just had: Apple Pie Whiskey, Atotonilco Brewing Company. A little goes a long way.

Not sure of the proof but one sip is all you need!

Love:

Girls in White Dresses

Island Dreaming

Calla Lilies

Nardo

Ice Cold Beer

White Chocolate and Strawberries

Good Chinese. My House. Saturday 6PM

Stacking up nicely: Petit Four's Almond Cookies. To die for!

Fresh Coconut Water: Corner of Canal and Hernandez Macias

Helmets: Pink one please!

Alex's Flautas loaded down with veggies. I've tried them all over in San Miguel. His are the best. El Tucan/Hernandez Macias 56

Congrats to: La Mezcaleria now #1 on Trip Advisor

New Hotel: Casa Chiquita Bed and Pizza

Correo 45

This young architect also owns Casa Mata in Morelia. Not your typical Bed and Breakfast.

Soon they will be cooking and serving pizzas from their own wood pizza oven in the hotel's tiny lobby.

The Bicycle is their version of a delivery truck.

Just Looking!

The view from my bed. Another Saint's day celebration last week.

New Dish for Brunch: Sopas with Chorizo, Black Beans, Ranchero Cheese and a Poached Egg.

What does 65 pesos buy?

Nectar Casa de Te en Camino Silvestre

Lemon Sorbet by Ambrosia

60 Pesos

Served with 2 cookies and a sugar ice cream cone.

Cookies are made for Silvestre by Petit Four Bakery. Almond and Rosemary.

Delicious!

A 60 Peso Lunch...

La Mesa Grande at Zacateros 49

Delicious homemade pepperoni pizza and a Bohemia

Delica MITSU Japanese Deli - Round 2

#49 calzada de la luz, col.Guadalupe

3 salads for 65 Pesos.

Love the fresh and healthy fare at this tiny Japanese Deli.

Family Salad

Tofu and soybeans with seaweed and sea salt

Asian Pasta Salad

With peanut sauce and wheat pasta.

Curried Chicken Salad

Opens at noon. Closed: Tuesday and the first and third Monday

Perfect Eggs Benedict?

Dona Urraca Hotel and Spa

Hidalgo 69, Centro in San Miguel. There is also one at Calle 5 de Mayo 117 in Querétaro.

One thing we can vouch for is that they do actually use lemon juice in the hollandaise sauce. A first?

We were told that they also toasted the bread.

Well, one out of two isn't bad.

My new addiction: Lemon Meringue Pie by Claudia's Bakery

Weather too hot?

I love the fact that I can spend the day swimming at the Posada De La Aldea at Ancha de San Antonio 15 for just 60 pesos.

Nothing healthier than swimming off everything you ate the night before.

Buying and Storing A Whole Fish

Saveur Magazine

1 The eyes should be bright and shiny, not cloudy or sunken.

2 Look for bright red gills; avoid fish whose gills are a dark rust color.

3 If you poke a freshly caught fish lightly with your finger, the flesh will spring back quickly rather than remain indented.

4 The skin of a fresh fish glistens with a rainbow sheen.

5 Use your nose as well as your eyes and hands: The freshest fish will smell like the ocean; it will not smell fishy.

Once you take your catch home, use it quickly—within a day or two—as it's highly perishable, or freeze it. Proper storage is key to maintaining quality.

Store whole fish in the coldest part of your fridge wrapped in parchment or butcher's paper on a tray of crushed ice. Make sure the fish does not come in direct contact with ice, which can cause frost damage.

Change the ice frequently, as melting ice will waterlog the flesh, deteriorating the flavor and texture.