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I just prefer using books and maps that I can flip thru and hold, and sure, the internet to an extant. Oh yeah, also people like those on this forum add greatly to my knowledge about my Camino, thank you very much, intricate. Generational gap? Meh…Unfamiliarity? My head isn’t buried in the sand…...
Hmm… indigenous tribes of the Americas… of the nightshade family…used as a hallucinogen and intoxicant…contains atropine and scopolamine (sounds like the truth serum used in The Guns of Navarone)…hallucinations and possibly death…but, yes the flowers are 🤙🏽. Interesting info. So, admire it, but...
Yes. It wasn’t there when we did a surf check. Came back and saw it. It had evidently fallen in and wasn’t wearing its floaties. We spied it, we came and went without disturbing it. It was on the 3rd step down in the pool and didn’t budge the whole time we were there. And alacranes can’t swim...
Yes, scorpions, aka alacranes, are nasty little fellas. And believe it or not, they can “hold their breath” under water for up to 2 days. However, a friend and I timed one at 3 days. We fished it out of the swimming pool with a net, placed it on the deck, et voila ! The little sucker took a deep...
Ditto for me in Baja. We tell los turistas to watch your step, “keep your ears on” and your hands to yourself till you know the flora and fauna a bit better. 🌵🦂🐍🕷️
Fair enuf! Learn something new todos los dias, at least about the “side eyes”. I’m familiar with the hairy eyeball reference, however, having been the recipient of said look on more than one occasion 🤣
“The ETIAS must be applied for online prior to arrival to the EU. Each eligible traveller, regardless of age, will require an ETIAS to visit EU member countries.”
I dunno. Sure sounds like you have to apply before arriving…
Thanks very much for the info. I can find the anchoas and the very bitter chocolate here in MX, and the cream cheese, of course, but may have to search some for the sweeter tomato jam.
And you are so right about trying to recreate things enjoyed on the road. Oftentimes it just ain’t the same...
Hmm. I’m not a big fan of anchoas, but there’s something about that combo that sez I gotta try it, so on to the list it goes. Thank you for the heads up.
By the way, how much does a pinxio like that cost, more or less?
So, according to the recipe, the next day you slice it up for lunch. How do you eat it? With a fork? With bread, or on a sandwich? Do you use any condiments? And your preferred beverage with the pig trotters?
Ooh, such a generalization to lead off an otherwise interesting piece of writing, and one with which I generally agree. I don’t know where you hail from Parambulating Griffin, but there are many of us North Americans (from Canada, the United States of America and the United States of México)...
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