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

Monday, November 4, 2013

Food, glorious food

Sorry to do this to you.  If your mouth is not watering after this.... well, that ain't my problem.  Muertos involves food both for the living and the departed and we sure were not gonna depart until we had our fill.
 Horchata with a scoop of tuna (cactus flower) sherbert.
 OMG!  This abuela from San Antonino made the most delicious empanadas.
 When finished, the inside was nice and firm, not liquid at all.
 Please, may I have another?  We came home with five.


Anonymous said...

The empanadas look scrumptious.
What is the filling?

Christopher Stowens said...

You know, I asked her about ingredients and now I can't remember. Chiles guajillos(?) cilantro, pork,... I think there had to be masa in the mix, because the filling were so solid, no liquid squirted out like it does in the ones I am used to.

Anonymous said...

Thanks. The outer casing sure looks crispy crunchy though, almost like they were deep fried.