The here and now... and what and why

Complacency is a trap. At least that’s what I was thinking when I up and left the comfort of a Yankee prep school gig, where I taught music, amongst other things, for 28 years. There was also that life long career as a composer, musician and artist.

First, it was a year in St. Thomas, USVI, working as a reporter and shooting photography and then, a year in San Agustin Etla, Oaxaca, Mexico.
Time passed.
More time passed and a year back in the Athens of America followed by a hasty return to Oaxaca where it is all happening.
A couple of years in San Sebastian Etla and now, just down the road in San Pablo Etla. Life is good.

Click on an image to see it larger.
For additional photography please visit my flickr page.
You can find my music on Jango (World & latin - Worldbeat) and at iTunes and most online stores.
¡Soy consciente de todas las tradiciones del Internet!
If you are coming to Oaxaca, please contact me for tours or advice.

Santo Domingo

Santo Domingo
The view from Corazon del Pueblo

The hereafter re me

My photo
Oaxaca, Oaxaca, Mexico
Musician, photographer, videographer, reporter, ex-officio teacher, now attempting to be a world traveler

Friday, January 28, 2011

Quick breakfast in Teotitlan del Valle

No, those are not the snow-capped mountains overlooking the zapotec weaving village of Teotitlan del Valle, just early morning clouds.

I am blessed to be shooting the preparations and the wedding festivities of one of the daughters of Zacarais and Emilia Ruiz this weekend.  This is a very traditional affair and it is indeed an honor to be invited and allowed to shoot.  They have been working towards it for weeks.  I will have plenty of posts and photos about all of it, but after yesterday's lunch in Tlacolula, I thought I would share today's breakfast in Teo.  I was out shooting the making of tortillas and tlayudas.  Yesterday, it was the shucking and sorting of the corn kernels.  Today, it was the finished product.
I have to say that a huge tortilla made from homegrown corn, hand ground with a matate and hot off the copal is simply indescribably delicious.  It was heaven.  I was handed two of them and given some atole and told to go sit and eat.  I will have more on the process in an upcoming post, but for now, let your eyes feast on these.

That is some queso fresco (fresh cheese) and a couple of delicious salsas, both from chiles pasillos.  Muy rico y picante!

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