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

Saturday, December 13, 2014

Now that's chicken

I hardly ever buy meat here, mostly because the cheese and produce are so good.  And, all the wonderful tamales and rellenos lovingly prepared by the aubuelas in the markets, often filled with chicken or pork, are too good to not get.  So really there is not much need to do serious cooking, but every now and then....  This is the lady from whom I buy my chicken and she has the reputation of having the finest in all of the Etla.  You can see how fresh it is.  I, of course, made the mistake of asking for two breasts, thinking like a gringo, where we think of those nice packaged half a breast as a whole breast.  So when she began expertly chopping of the bird, I realize I was really going to get two full breasts and each one was big enough to feed a family of four.  Look at the size of one (or two?) of them.
So it was back to make broth with one of them and to stir fry the other.  I am all set for a few days. And the flavor.... so good and rich... wow.  The chicken is so tasty here, I never buy it in the States, where it is pallid and nowhere near as flavorful.


Anonymous said...

Curious as to the breast's tenderness in the stir fry?
I've tried the market chickens a few times and find they can be a bit chewey unless cooked for longer than I'm used to.

Christopher Stowens said...

It was nice and tender and very tasty, cooked with garlic and onions.