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Rick Ameil

@rickameil

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Lots of exploring Puerto Vallarta yesterday. Extremely hot and muggy! So we’re staying hydrated with lots of bottled water and cerveza mexicana (Mexican beer).

Food has been very good. Yesterday morning Dean stated the day with a decadent Crabs Benedict. I went for the classic and very authentic Huevos Rancheros!

Heading up the mountain this morning to the Vallarta Botanical Gardens AC, a 79-acre award-winning nature preserve and botanical garden located in the Cabo Corrientes municipality, roughly 30 to 45 minutes south of downtown Puerto Vallarta.

From May to October, the Vallarta Botanical Gardens come alive with hummingbird season — with over a dozen species darting and hovering among the blooms, it’s the finest place in the region to observe these extraordinary birds up close. The Gardens are at their most lush and verdant. Dense foliage lines every trail, and the tropical landscape is in full, vibrant bloom. by @rickameil

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13 hours ago

A dip in the Pacific Ocean here in Puerto Vallarta before heading out for dinner. It’s hot, muggy and the water is bath water warm! taken in Puerto Vallarta, Jalisco by @rickameil

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2 days ago

¡Hola y buenas tardes desde el tropical Puerto Vallarta! taken in Playa De Los Muertos by @rickameil

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2 days ago

Dean and me enjoying a gorgeous Puerto Vallarta sunset from our condo. Pleasant dreams. by @rickameil

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3 days ago

by @rickameil

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3 days ago

Good morning from Sacramento International Airport. It’s 4:00 AM and we’re on our way to celebrate Dean’s birthday for the next 5 days in Puerto Vallarta! 🇲🇽🇲🇽🇲🇽🌮🌮🌮 by @rickameil

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4 days ago

Sixty years later, and still making memories! ❤️🤍

What a joy to see everyone at our Santa Cruz High School Class of 1966 60th Diamond Reunion! These moments capture the smiles, laughter, and friendships that made our evening so special.

Thank you all for coming and filling the night with memories I’ll always treasure. by @rickameil

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4 days ago

What a joy to see everyone at our Santa Cruz High School Class of 1966 60th Diamond Reunion! Sharing hugs, laughter, and memories made it a night I’ll always treasure.

Thank you all for coming and making our celebration so special. Sixty years later, there’s still something wonderful about being together again.

See you at our 65th reunion! Go Cardinals! ❤️

—Rick#santacruzhighschool #santacruz #classreunion #schs #classof1966 by @rickameil

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4 days ago

Better than takeout last night! Contrary to its name, Mongolian beef isn’t Mongolian.
Its exact origin is a little murky, but the dish was developed in Taiwan, where
“Mongolian barbecue” restaurants became popular in the 1950s. Today, it’s a common staple on many Chinese American restaurant menus.
This version is designed to yield delicious, tender beef without deep-frying or a long marinating time. It comes together fast — start to finish in a half hour — combining thin-sliced flank steak with ginger, crisp-tender celery, and onion, all served over steamed rice. Velveting, a Chinese cooking technique, is the key to restaurant-style quality at home: A cornstarch-based marinade that shields the meat from intense heat. In this version, a pinch of baking soda is mixed into the cornstarch to lightly tenderize the steak before it hits a ripping-hot wok or skillet. That quick treatment keeps the meat silky and juicy while alsoencouraging deeper browning — exactly the texture you want in a great stir-fry.
The sauce is what really sets this one apart. Taiwanese soy paste adds rounded depth that’s balanced by soy sauce and fresh ginger for a deeply savory, glossy finish. Fast and better than takeout, this homemade version delivers. by @rickameil

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6 days ago

As we look forward to our Santa Cruz High School Class of 1966 60th Diamond Reunion this Saturday, October 3, I want to share a heartfelt thank-you.

It has been an honor and a pleasure to organize this reunion. Words can’t fully express how much my high school years—and the classmates who shared them with me—have meant to my life. Those friendships, familiar faces, and memories have stayed with me for sixty years, and I will always treasure them.

Saturday will be a chance to laugh together, share our stories, remember those we’ve lost, and celebrate the bond we still share. To everyone attending, everyone who helped, and those who will be with us in spirit: thank you for being part of my life.

I can’t wait to see you. You will always have a place in my heart.

With love and gratitude,
Rick Ameil ❤️ by @rickameil

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7 days ago

Last night’s dinner: carnitas enchiladas with spicy pinto chili beans! 🌶️

Tender, flavorful, shredded pork tucked into corn tortillas and smothered in rich enchilada sauce, alongside a generous helping of hearty pinto beans with a spicy kick. Saucy, satisfying comfort food—every bite worth savoring! 😋 by @rickameil

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7 days ago

The Honda Prelude is back—and looking sharp! 🚗✨ The 2026 model brings a fresh look to a familiar name, with sleek coupe styling and a 200-horsepower hybrid powertrain that blends sporty performance with fuel efficiency.

A little nostalgia, a lot of modern style, and a welcome return for a Honda classic. What do you think of its new look? by @rickameil

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8 days ago