patrick.net

(Saint Athanasius) was once concealed in a still more extraordinary asylum, the house of a virgin, only twenty years of age, and who was celebrated in the whole city for her exquisite beauty. At the hour of midnight, as she related the story many years afterwards, she was surprised by the appearance of the archbishop in a loose undress, who, advancing with hasty steps, conjured her to afford him the protection which he had been directed by a celestial vision to seek under her hospitable roof. The pious maid accepted and preserved the sacred pledge which was intrusted to her prudence and courage. Without imparting the secret to any one, she instantly conducted Athanasius into her most secret chamber, and watched over his safety with the tenderness of a friend and the assiduity of a servant. As long as the danger continued, she regularly supplied him with books and provisions, washed his feet, managed his correspondence, and dexterously concealed from the eye of suspicion this familiar and solitary intercourse between a saint whose character required the most unblemished chastity, and a female whose charms might excite the most dangerous emotions.

Remember not to wash scallops in water; some of the flavor is a complex sugar which is soluble in water.

Unfortunately the Mexicans aren’t as good at correctly processing and storing them.

eating them uncooked....called Callos....cut into small cubes and soaked in Limon

Rays are eaten in Baja Sur Mexico.

Pinna rugosa

Most likely a dish we call ceviche. Using citrus is an actual type of cooking method.