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Hola

Our neighbors tell us that you send out a newsletter about Guayabitos daily - sounds great.   We would really appreciate it if you could add our email to your list.   Mucho gracias - have a great day.

Garry and Lois

Please add me to your e-mail list for The Jaltemba Bay News. Thanks,
Jodie

DOC & BARBARA

Hi Dot and Bill--- Just read Barb Lerch's email asking about their pad.  We didn't get any pictures of our camper and truck on Lerch's pad, though here are a few pics for Barb and Doc on the Lerch Ave 'Appy Hour, located on their old pad.
Rob and Heather

 APPRECIATION

We’ve been coming here forever and can’t believe what a difference there is this year! Restaurants are full especially if there is music and dancing. Events are packed. The concert in Guayabitos has three times the crowd as last year. Ditto for the fall fundraiser. Good charities are getting donations.

So what’s the difference?

The Jaltemba Express has really pulled the community together. People know where to go, what is happening and where to donate money and or time. We love it.

Hope you are getting lots of encouragement and hugs along the way. Restaurants and organizers should be welcoming you guys with open arms. Know the community does.

John and Anne

(Editors Note: Thanks. Really. We appreciate your kind words.)

BUBBA & THE BOTTOM FEEDERS IN BUCERIAS

Oh my heavens - what an energetic and fun audience this past Sunday. From the opening song, we had dancers, can shakers and everything else one could possibly expect. And, to add to the fun and enjoyment of the day - Shag Harbour, a trio from Canada, entertained during the break with some very lively Irish and ‘down East’ tunes - a fantastic trio that had the audience burning up the dance floor.

And once again, this audience showed that they care about the less fortunate in our local communities with their generosity - making this the 2nd best day of this season. Thank you for caring.

Check our website for more on the day and also for news on the next two Sundays - which promise to be a couple of the best yet.- www.bottomfeedersmexico.com

Sunday, February 4, 2007 - Super Bowl party - music starts at 3:30 PM (Jalisco)

Sunday, February 11, 2007 - Auction - the fun gets underway at 3:00 PM (Jalisco) and you don't want to miss this.

Arlie (for Bubba and The Bottom Feeders)

Thanks for all of your help and support!

 Molly

EMS UPDATE

Last Saturday night at the Plaza in Guayabitos was great. The people enjoyed the Music and fire works. Due to the cold weather the Beer sales were slow but the people were great at digging into their pockets for donations. We raised another 3600 peso. THANKS TO ALL. We now have 16,000 plus. Our Defibrillator is approximately $3,000. US. We are also hoping to buy Portable Oximetres. The dream of the Defibrillator is close to reality and we have 2 more weeks at the Plaza in hopes of accomplishing this. Please come out and enjoy the entertainment and of course drink Beer or add to the donations.

Since putting this info in this paper I have been told that a lot of people did not realize we now have this service. We were able to get Protection Civil in one year ago (Jan. 23 2006) since then we have averaged 60 calls per month. This includes all the highway accidents and out areas between Las Varas and Lo de Marco. The 2 hospitals that we use are San Poncho and Las Varas. If necessary we also go to P.V. and Tepic. The State supplies this service as far as the wages for the men and the equipment. When I say equipment this is the trucks, ambulance and fire. The added equipment like life helping are at a minimum and are needed, medicines, defibrillators etc.

We had a request from an area to help with LIFE SAVING and WATER RESCUE. Life saving courses are obtainable here but have been unable to date to find available at this time someone to teach the Water Rescue. If anyone is experienced in this field could you please contact me at 274-1193. I will keep people up dated or if interested drop by the office at the entrance at Guayabitos. ALL HELP APPRECIATED.

 Diane Bell

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La Peñita hits the big time in Montréal's Gazette

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An amazing chicken from Luis LA  PENITA, Mexico – When you step into this beach town about 60 kilometres north of Puerto Vallarta, the first thing that hits you is Luis Erasmo Rangel Ayala’s chicken. He has about a dozen chickens on the go, cooking slowly atop a wood-burning barbecue on the sidewalk where the main street meets coastal Highway 200. The wood smoke mixes with the drippings from the chicken, giving off aromas that lock onto your brain stem. The perfect gold-brown-black colours of the sizzling chicken only confirm for your eyes what your nose already knows. Forget finding a hotel for the night, you think. Forget the beach. Let’s eat. We had just gotten off the bus with too many pounds of luggage when the chicken hit us yesterday, so we did have to wait till lunchtime today to visit Luis. After we devoured his grilled chicken – yes, the wood smoke really did penetrate every fibre of the chicken, the skin was crispy, salty and spicy and the meat was moist inside – it was time to grill the chef. He was coy at first, giving me the “ingredientes secret” routine when we demanded his secret ingredients. I volleyed back with my “periodista Canadian”  routine (indicating I’m a journalist, not a periodontist). He smiled, and we were in businesses. The recipe is so simple that even Luis, who speaks little English, was able to explain it to me, the periodista who speaks even less Spanish. I’ll admit right here that it took me some time to understand that it was Luis, and not the chicken, who was born and raised in Guadalajara. But once we settled that, I got it all down. Here is how to make Luis Erasmo Rangel Ayala’s magical chicken: Day 1 Butterfly a 2.5-to-3-pound chicken, splitting it along the *** and pushing the bird down flat. Then liberally apply a rub made of the following five ingredients, all in the same proportion by weight, except salt, which is used at a 10-to-1 ratio: black pepper, crushed garlic, finely chopped bay leaf, cinnamon and regular (not kosher) salt. Day 2 This is the hard part: build a fire. Find a way to do this, whether at your chalet in the Laurentians or by using an old fashioned  barbecue and burning pieces of hardwood instead of coal briquets. It is worth the trouble. This is where the wood-smoke flavour comes from. OK, you have the fire going. The flames are low and the wood is burning hot. Cook the chicken bone side down for one hour, then flip the chicken and cook it for another hour. Serve with your favourite beverage.

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