Announcing a new blog series: Staycations in Mérida, México
I have always wanted to be a tourist in my own town and a Staycation is the perfect solution.
My plan is to stay at 12 hotels over a 12-month period. The hotels will be primarily in Mérida but a few will be outside Yucatán.
What is important to me, as a mature female with walking difficulties, is: budget to moderate pricing, accessibility i.e. elevators or ground floor units, ramps, attentive staff, security, cleanliness, and amenities like a pool, room service, room safe, and tour service assistance. Plus, I like knowing I am in walking distance or a short taxi ride to various services. I particularly appreciate on-call medical services.
Also, when making a reservation, I like hotels that have their own website. I do not use online booking services, often, because they don't offer enough information for me to make a decision. I generally contact the hotel directly by phone or email.
In each Staycation post, I will try to cover general hotel information such as location, price range, accessibility, amenities, transportation, cautions, advisories, and area sites and events.
Price range per night:
Frugal - Free to less than 100 pesos
Budget - 100 pesos to 900 pesos
Moderate . 900 to 3,000 pesos
Expensive - 3,000 to 5,000
Rich - 5,000+
Seasons: Mérida has four seasons, spring, summer, fall and winter which vary in temperature and precipitation. The rainy season is from May to October coinciding with the Hurricane Season. Some find November to April the best time to visit Mérida.
Tipping: I tip wait staff, taxi drivers, tour guides, room service attendants and grocery baggers.
Credit/Debit Cards: Make sure your bank knows when and where you are traveling, this will allow you to use your credit or debit card at ATMs, hotels, restaurants and more.
Transportation: Yucatán has great public transportation.
In Mérida, there are city buses, collectivos (vans), taxis, ADO and other long distance bus services, car rental services, and private transportation options. The current cost for a city bus or collective is 8 pesos.
Taxis - I do not use phone apps to get a taxi, I ask the concierge to call a taxi or I go to the street and hail a taxi. Then, I ask the driver the cost to my destination. This helps limit price scalping.
In general, there is a ADO Mérida Shuttle at the Cancun Airport International terminal as well as an ADO bus to Mérida in the city of Cancun. Check with your hotel to see if they will pick you up at an ADO terminal in Mérida.
Also, go online to Yucatán Today, http://yucatantoday.com/yucatan-bus-lines-and-taxis/?lang=en, to find much more information about various transportation options in Yucatán. Once you get to Mérida, pick up a copy of the current Yucatán Today, it has a wealth of useful information.
Tours: There are many tour services available. Many are affiliated with hotels. Ask at the reception desk about available tours. As a single person, it is easier to get added onto an existing tour from your hotel.
Special note: When visiting Mérida, México, if you don't speak Spanish, learn a few words before you come. Learning to say just a few words in Spanish like: Hola, Gracias, De Nada, Adios, Donde es el Baño (Hello, Thank you, You are Welcome, Goodbye, Where is the Bathroom?) for example, is considered polite. It shows that you are trying to speak the language of the country you are visiting,
Buen Dia (Good day).
Tuesday, October 2, 2018
Thursday, September 27, 2018
Mini Yogurt and Dried Blueberries Popsicles
Mini Yogurt and Dried Blueberries Popsicles
I want to increase my popsicle repertoire.
Ingredients:
2 cup measuring cup
Small popsicle tray with 6 molds & lids/handles
1 8oz Yogurt, plain
2 TBspns Dried Blueberries
Dribble of honey
Dab of peanut butter, optional
Process:
Add all but a dollop of yogurt to measuring cup
Add blueberries
Add honey
Stir with a spoon.
Note: I did not use the milk. I thought I might need it.
I mixed the dollop of yogurt in an almost empty peanut butter jar to try and salvage the remains. I swirled it around, stirred it and scraped the bottom and sides. Then, I poured the mixture into the measuring cup and stirred it together with the other ingredients.
I used the spoon to scoop up a few of the blueberries and poured them into one of the molds. I repeated this five more times.
Then, I poured the remaining yogurt mixture evenly into the six slots in the mold trying to leave a small space at the top of each.
Then, I added the lids and put the container in the freezer to freeze overnight.
In the morning, I got a bowl of hot water and let the frozen popsicle mold sit in the water for a few seconds. But, I was impatient, so I took the mold out and held it over the sink and poured the hot water over the top and sides of the mold.
It worked, I was able to release a popsicle with a few wiggles of the popsicle handle.
The popsicle was frozen and tasted good. That little bit of peanut butter really added flavor.
My popsicles are small, just a few bites but it is the perfect size for me.
I want to increase my popsicle repertoire.
Ingredients:
2 cup measuring cup
Small popsicle tray with 6 molds & lids/handles
1 8oz Yogurt, plain
2 TBspns Dried Blueberries
Dribble of honey
Dab of peanut butter, optional
Process:
Add all but a dollop of yogurt to measuring cup
Add blueberries
Add honey
Stir with a spoon.
Note: I did not use the milk. I thought I might need it.
I mixed the dollop of yogurt in an almost empty peanut butter jar to try and salvage the remains. I swirled it around, stirred it and scraped the bottom and sides. Then, I poured the mixture into the measuring cup and stirred it together with the other ingredients.
I used the spoon to scoop up a few of the blueberries and poured them into one of the molds. I repeated this five more times.
Then, I poured the remaining yogurt mixture evenly into the six slots in the mold trying to leave a small space at the top of each.
Then, I added the lids and put the container in the freezer to freeze overnight.
In the morning, I got a bowl of hot water and let the frozen popsicle mold sit in the water for a few seconds. But, I was impatient, so I took the mold out and held it over the sink and poured the hot water over the top and sides of the mold.
It worked, I was able to release a popsicle with a few wiggles of the popsicle handle.
The popsicle was frozen and tasted good. That little bit of peanut butter really added flavor.
My popsicles are small, just a few bites but it is the perfect size for me.
Clara's Bell Peppers and Eggs
Clara's Bell Peppers and Eggs
(adapted from: https://www.youtube.com/watch?v=P4IjNV3lZkQ)
Clara Cannucciari became a YouTube star with the help of her grandson, years ago.This is my second recipe of Clara's to try.
My Bell peppers and eggs came out great. Very tasty and surprisingly filling.
I followed Clara's recipe except I used frozen Bell pepper strips that equaled about 2 peppers. Also, I used 2 eggs.
In addition, I added a bit of Rock Salt and Macha when the dish was done.
I love this dish for another reason, it's a great way to use frozen Bell pepper strips.
This is one recipe I will use often!
Ingredients:
Olive oil
Frozen Bell pepper strips (equal to about 2 Bell peppers)
2 eggs
Rock salt and Macha
or s/p to taste
Process:
In a medium skillet, add a dollop of olive oil.
Add the frozen Bell pepper strips and cook on medium.
Stir to separate and spread the strips in the skillet.
Stir occasionally.
Cook until they begin to brown.
Once they begin to brown, lower the temperature to simmer. Stir some more, then cover and cook until the peppers are softer.
Crack the eggs into a bowl and whip with a fork to break the yolks and add a bit air to the mix.
Add the eggs to the peppers. Stir to mix thoroughly.
Cook mixture on medium.
Stir as eggs cook.
Cook until eggs are done, generally until the eggs are firm and not runny.
Remove and serve on a plate or in a bowl
Add extra s/p to taste. I added a bit of rock salt and Macha*.
*I am still chafing at spending about 20 dollars on a small packet of Macha for 1 recipe. But, on Clara's Bell peppers and eggs, it made the dish even tastier.
+++
Dear Blog Visitors: I am sorry this post looks like crap.
But, Blogger.com's ability to format text and to place pictures in text has deteriorated over time. Most of their text formatting options do not work. It is a horrible blog platform. I actually think Blogger.com wants its users to go to other blog services and is trying to drive them away with awful software. Their feedback function is useless, they have little to no staff actually working to fix blogger.com issues. There have been no upgrades in a long time. I would love to go to another blog platform but my blog is so data intensive, it will be a big headache and will take a lot of time.
Thursday, September 20, 2018
Ria's Basic Skillet Dish
Ria's Basic Skillet Dish
I wish I knew the history of this recipe. It is one recipe I use more than any other.
This is a catchall dish. I never seem to have the same ingredients when I start to make this dish. So, this dish can have a variety of combinations.
Note: when I first adapted this recipe, I used a propane stovetop. Now, I have an electric hot plate, so the temperatures are different. The hot plate burns hotter at lower settings, so I had to decrease the cooking time.
Ingredients:
2 TBspns olive oil
1 clove garlic, diced*
1 onion, chopped*
3-5 potatoes, sliced
1 squash, cut into chuncks
1 8 oz can mushrooms, drained
1 cup bullion (use chicken or vegetable cube
Oregano
Sea salt or s/p to taste
*To make this recipe GERD-friendly, I do not use onions and garlic anymore, I use a bit of onion powder and garlic powder.
Process:
Add oil to skillet. Heat to medium.
Add garlic. Add onions.
Cook garlic and onions until onions are clear.
Add potatoes.
Add bullion and seasonings. Reduce heat. Simmer 15 minutes.
Next, add squash and mushrooms.
Simmer an additional 20 minutes.
Check to see if potatoes are done. If not, cook for about 10 more minutes.
Additions: add 1/2 of kielbasa sausage, sliced; or diced cooked chicken, spam, or ham. Cook meat first, then add vegetables.
Options: add one 8 oz can salsa and reduce bullion; add olives or diced bell pepper, or cabbage shredded or cut in wedges.
Substitutions: one jar of artichoke or heart of palm in place of mushrooms.
I wish I knew the history of this recipe. It is one recipe I use more than any other.
This is a catchall dish. I never seem to have the same ingredients when I start to make this dish. So, this dish can have a variety of combinations.
Note: when I first adapted this recipe, I used a propane stovetop. Now, I have an electric hot plate, so the temperatures are different. The hot plate burns hotter at lower settings, so I had to decrease the cooking time.
Ingredients:
2 TBspns olive oil
1 clove garlic, diced*
1 onion, chopped*
3-5 potatoes, sliced
1 squash, cut into chuncks
1 8 oz can mushrooms, drained
1 cup bullion (use chicken or vegetable cube
Oregano
Sea salt or s/p to taste
*To make this recipe GERD-friendly, I do not use onions and garlic anymore, I use a bit of onion powder and garlic powder.
Process:
Add oil to skillet. Heat to medium.
Add garlic. Add onions.
Cook garlic and onions until onions are clear.
Add potatoes.
Add bullion and seasonings. Reduce heat. Simmer 15 minutes.
Next, add squash and mushrooms.
Simmer an additional 20 minutes.
Check to see if potatoes are done. If not, cook for about 10 more minutes.
Additions: add 1/2 of kielbasa sausage, sliced; or diced cooked chicken, spam, or ham. Cook meat first, then add vegetables.
Options: add one 8 oz can salsa and reduce bullion; add olives or diced bell pepper, or cabbage shredded or cut in wedges.
Substitutions: one jar of artichoke or heart of palm in place of mushrooms.
Monday, September 10, 2018
A Mug Adventure
A Mug Adventure
I was searching for various recipes and came across Jack Monroe's Mug of Mac-n-Cheese (https://cookingonabootstrap.com/2015/03/02/marmite-mac-n-cheese-in-a-mug-36p-microwave/)
A mug of mac and cheese, why didn't I think of that!
Sadly, I found Jack's recipe too difficult for me.
After a search for other Mug Mac and Cheese recipes, none were any easier.
So, I got an idea. Make a batch of pasta. Store it in the frig and use as needed.
Mug O'Mac&Cheese
2/3 mug-full of cooked pasta
Chunk of Mozzarella cheese or other cheeses, diced or about 3-4 TBspns
A dollop of milk
s/p to taste
Add ingredients to mug.
Stir ingredients.
Microwave 30 to 60 seconds on high to warm up the pasta and melt the cheese.
Mug O'Pasta, and leftover Chicken and Pesto
2/3 mug-full of cooked pasta
LO pesto mixture*, about 1 TBspn
LO shredded chicken, about 1-2 TBspns
A bit of olive oil
s/p to taste
Add ingredients to mug.
Stir the ingredients together.
Heat in the microwave for 30 seconds
When ready, stir again before eating.
*See Pesto Mixture recipe on blog.
Mug O'Pasta and Basil
2/3 mug-full of cooked pasta.
A little olive oil.
A palmfull of Basil, crushed
s/p to taste
Add ingredients to mug.
Stir ingredients together.
Heat in Microwave for about 30 seconds.
Stir again and eat.
Mug O'Pasta, Salsa and Parmesan Cheese
2/3 mug-full of cooked pasta
1-2 TBspns salsa, canned
A dab of olive oil
s/p to taste
Garnish: Parmesan Cheese
Add ingredients to mug, except Parmesan Cheese.
Stir ingredients together.
Heat in Microwave for about 30 seconds.
Stir again.
Garnish with a few sprinkles of Parmesan Cheese.
Mug O'Pasta and Quasi-Cream Cheese Sauce
2/3 mug of cooked pasta
3 TBspns Cream cheese
1 dollop of milk
s/p to taste
Garnish: Parmesan Cheese
Add pasta to mug.
Add cream cheese, milk, and s/p.
Microwave on high for 30 seconds.
Remove and stir contents thoroughly.
If mixture is too dry, add a bit more milk and stir, again.
Return mug to microwave, heat for another 45 seconds on high.
When complete, garnish with Parmesan Cheese.
Note: See Blog for other Mug Recipes:
Zucchini Mug Cake,
Mug of Scrambled Eggs with Corn and a Salsa Topping Recipe,
Mug of Canned Spinach Soup-Egg Quesadilla, and
Mug O'Bread Pudding Recipe
Thursday, August 30, 2018
Ria's DIY Muesli
Below is a recipe for Homemade Granola from The Tightwad Gazette. While I did not make the granola, it gave me the idea to make a DIY Muesli. That is one of the things I like about the Tightwad Gazette, one idea can stimulate other frugal ideas.
The Tightwad Gazette p27
Homemade Granola
Ingredients:
3/4 C brown sugar
1/3 C vegetable oil
1/3 honey
5 C oatmeal
1/2 C raisins*
1/2 C dry milk
3/4 Tspn cinnamon
a pinch of salt
Process:
Mix sugar, oil and honey in a pot.
Heat until sugar dissolved.
Combine dry ingredients in a separate cake pan.
Pour sugar mixture over dry mixture. Mix well.
Bake at 375 degrees for 10 minutes.
Let cool in pan.
Store in an airtight container.
Optional: add nuts, wheat germ, coconut, dates, etc.
*Add raisins after cooking.
Ria's DIY Muesli
I had some leftover bran cereal and decided to make a Muesli.
While the definition of Muesli is a breakfast cereal of Swiss origin consisting of rolled oats, nuts, and fruit (Source: https://www.merriam-webster.com/dictionary/muesli), I decided to Use What I have on hand to make a breakfast cereal mix similar to Muesli.
Ingredients:
Leftover bran cereal
Oatmeal
Nuts, crushed
Raisins
Dry blueberries
Almond slivers
Process:
Using a jar, I filled it with the leftover bran cereal, then added 1 to 2 TBspns of the remaining ingredients, raisins, dried blueberries, nuts, and almond slivers.
Then I shook the jar to mix the contents.
After pouring a serving of the cereal mix into a bowl, I topped it with 1/2 TBspn of Chia seeds and some banana slices. I am not sure if I want to add the Chia seeds to the jar of cereal mix.
Options: top with fresh fruit like sliced banana, apple or other fruits.
The Tightwad Gazette p27
Homemade Granola
Ingredients:
3/4 C brown sugar
1/3 C vegetable oil
1/3 honey
5 C oatmeal
1/2 C raisins*
1/2 C dry milk
3/4 Tspn cinnamon
a pinch of salt
Process:
Mix sugar, oil and honey in a pot.
Heat until sugar dissolved.
Combine dry ingredients in a separate cake pan.
Pour sugar mixture over dry mixture. Mix well.
Bake at 375 degrees for 10 minutes.
Let cool in pan.
Store in an airtight container.
Optional: add nuts, wheat germ, coconut, dates, etc.
*Add raisins after cooking.
Ria's DIY Muesli
I had some leftover bran cereal and decided to make a Muesli.
While the definition of Muesli is a breakfast cereal of Swiss origin consisting of rolled oats, nuts, and fruit (Source: https://www.merriam-webster.com/dictionary/muesli), I decided to Use What I have on hand to make a breakfast cereal mix similar to Muesli.
Ingredients:
Leftover bran cereal
Oatmeal
Nuts, crushed
Raisins
Dry blueberries
Almond slivers
Process:
Using a jar, I filled it with the leftover bran cereal, then added 1 to 2 TBspns of the remaining ingredients, raisins, dried blueberries, nuts, and almond slivers.
Then I shook the jar to mix the contents.
After pouring a serving of the cereal mix into a bowl, I topped it with 1/2 TBspn of Chia seeds and some banana slices. I am not sure if I want to add the Chia seeds to the jar of cereal mix.
Options: top with fresh fruit like sliced banana, apple or other fruits.
Monday, August 27, 2018
Quasi-DIY Lipstick
Quasi-DIY Lipstick
Over the years, many of my various lipsticks had been used down to the nub.
So, following a Tightwad Gazette tip, I scooped out the remains of about five used tubes into a small glass jar. Then, I microwaved the contents for about 1 minute on high to melt the contents.
After the jar cooled, I used a cosmetic lip brush to spread the mixture as lipstick.
The used lipsticks were of a variety of colors and brands, from light cream to deep mauve, including lip glosses and lip balm. I was pleasantly surprised that I liked the color and texture of the mixture.
Over the years, many of my various lipsticks had been used down to the nub.
So, following a Tightwad Gazette tip, I scooped out the remains of about five used tubes into a small glass jar. Then, I microwaved the contents for about 1 minute on high to melt the contents.
After the jar cooled, I used a cosmetic lip brush to spread the mixture as lipstick.
The used lipsticks were of a variety of colors and brands, from light cream to deep mauve, including lip glosses and lip balm. I was pleasantly surprised that I liked the color and texture of the mixture.
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