Brundageba

Keep us posted on this restaurant.,,,,puleeeez. It's still early. Let's see how this one evolves.

You misunderstand. No, the service is certainly not dead. What I said was the dead horse is the issue of arguing about the details of the service in a very defensive and quite thin skinned way. That said, I believe as Esther has noted so well, it would be good to let it all rest. No one here has "it in" for AAC. Peace, Alison

Yes. They are back in bang bang central where they were.

Thin skin....most of us here pretty much "get it "and will let this dead horse ( AAC services) lie dead and not go for in for more whuppins on the beast..

Being "puzzled" means just that. It means we might not understand this extra layer. OK, so now it is explained. No need going to the " pure ignorance and insulting" push back.

Puzzling.

Congratulations. Boquete retirees are becoming true dog lovers. I can't believe how many friends in our neighborhood have an adopted dog now. We cross paths walking in the mornings and evenings....great fun, friendship and exercise.

Will Anouk be an outside dog or an inside dog as well?

Caution: This dog will now take over your life. Enjoy ! Alison Bill and Flossy the dog

I'm interested in the details of how exactly she got lost and as well why you would venture off alone especially in view of the fact others went missing doing the same thing.

Jarrete. Yup. We went to the Super 89 yesterday and they had none. Then we turned around and went back to Romeros and found out Romero had upped the prices on all their meat. yeiks. Got some Jarrete but it's no longer a cheap cut. Had to downsize a bit to Falda limpia. It cooked up tasting pretty good mixed with some jarrete. Let us know how the Chuck hunt goes.

I thought Boquete was onion-central. That's a major crop here !

Bill and I discovered a cut of beef from the lower leg of the cow called "jarette". It appears to be the calf portion with tendons attached. (It's so popular that sometimes Romero rations out how much they sell. ) We discovered that the best place for finding it is Super 89 across from the Canasta Basica down at the "Y" in the divided highway in Dolega. The meat is lean, flavorful and loaded with tendons that cook down into a gelatin that's yummy. To prepare the meat for a great pot roast feel: Cut into 2-3" chunks. Put into a pressure cooker pot to fill the pot about 1/3 full. Toss in a garlic powder packet and 1 or 2 packets of chicken stock powder. Fill the pot with enough water to just cover the meat. Put on the pressure cooker lid and cook for one hour once the wobbler starts to move. I like to sear the meat first nice and brown before I start with the water and the hour cooking. Cook on low heat so that the wobbler is barely moving.... This started as dog food until we discovered how good Flossy was eating !!!!...

Roger Let us know when you head this way...... Alison

VERY reasonable. We were initially quoted twice that ....and then when it was done, that amount doubled. We asked for an itemization for these "extra costs" and what we received in return was a rude litany of insults and unkind remarks. (It was a knee-jerk response to what the attorney perceived as our accusation of her bilking a client. ) We have NEVER had such a negative experience ever from any Panamanian person here since we arrived almost 9 years ago. When it was all said and done we paid the original quote and the very reluctantly attorney agreed to finalize the work . We immediately left that law firm to find another attorney....which cost us more money as all our corporation work had to be resubmitted with the new firm. It's an experience that left us a might bit cautious going forward in that this firm was one very well known, and at the time respected. Today this same international legal firm is undergoing a bit of pressure all over the world for questionable practices.

Great ! Thanks for the pic. Now I have a visual of the Roger I've been conversing with for years. Alison

Well we did get the divided 4 lane highway that gets us to and from David almost blindfolded. ( ..in fact i think some drivers ARE driving blindfolded.) I almost ran into a couple today.

You guys must look shifty that's all I can say.

By the end of the dry season my yard looks like a desert. We have shrub beds, no grass...gravel. Plants that survive are the keepers...like Ixora, Crotons,Alamandas, and a few that are great without water I don't know the names of. The peanut grass (Mani) stays green with a splash of water a few times a week...so that works for us. Our lot is so small we have zero room for a system like you have...unfortunately. Your reserve tanks are a GREAT idea. Double thumbs up !

Bonnie...What happens when they get full...is there a drain of some sort? What's the total capacity? When we enter the dry season...how long do the tanks last you?

I appreciate Keith's information sharing , as well his POV.

We have water in Brisas.