Hey everyone.

I’m going to be in Puerto Vallarta for mid-May thru end of June.

Nestled between palm-covered mountains and an azure sea, Puerto Vallarta is seriously picturesque. Wander its cobblestone streets, admire its whitewashed houses, then relax on its gorgeous sandy beach - dolphins can be seen frolicking year-round, and humpback whales cruise by from December to March.

Puerto Vallarta has mutated from a sleepy seaside village into an international resort so quickly that some are quick to deride its spoilt charms. But it’s simply impossible to hold a grudge against this sophisticated, friendly city with its lively beaches, bars, restaurants and galleries.

More details at LonelyPlanet.com (photo gallery there too).

Wanna come take a break from the hustle and bustle and sack out on the beach?

Or, if you are internetty, let’s geek it out with our laptops in nice weather.

You can stay free with me - limited to space of course (still working out my spot).

I’ll be there from mid May to end of June - maybe more.

Contact me if you wanna come. It would be great to have you!

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Yes, there’s a movie about a rat that wants to become a chef. I know.

But, if you didn’t know, Ratatouille (sounds like rat-ta-too-wee) is a French dish - a delicious one! So, before I can back from my first Mobile Work Style experience, and I had to learn it!

It’s delicious and full of healthy veggies - perfect.

— RECIPE —

Ratatouille (side dish for 6)

Ingredients:
> 2 Big eggplants
> 4 or 5 squash
> 2 small peppers – any color
> 7 tomatoes
> Salt and pepper
> Olive oil
> Fresh Thyme

1. Deal with Eggplant
> Peel and cut in small cubes
> Salt the eggplant in a strainer and to them for 15 minutes

2. Cut, cut cut:
> Squash in circles (useless to peel them)
> Peppers into small thin strips.
> Tomatoes small cubes.

3. In a big pot with olive oil, on med/high, brown the squash and peppers - do it quick.

4. Strain the water from the eggplants (press hard to squeeze out water).

5. Add the tomatoes and eggplant to the pot and heat on low for an hour.

6. Mix in thyme, the pepper(salt-and-pepper pepper) and a little salt.

Side Notes:
> the veggies shrink about half
> last time could use less eggplant and less pepper
> last time could use more thyme
> best with beef, not chicken or fish, so the French say

Voila!

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