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, August 27, 2012

Let them eat cake

Another food post?  Sure, why not?
Someone told me about a bakery chain, Tartamiel, that had good pan de chocolat.  It turns out there is one in Etla.  Who woulda thunk it?  So we stopped there on the way back from the market.  Alas, no pan de chocolat, but my partner in crime, Henry Wangeman of Amate Books, bought a gelatin surprise for his wife, Rosa.  It has lots of cubes of jello suspended in a ring of gelatin mixed with milk to give it the white color.  It was jigglin' like jello on a plate while this girl wrote a "get well message" to Rosa, who has a cold.
 
The girl said the chocolat came in at 2:30, so I went back to check and see.  Alas, still no pan de chocolat, but I fell for this little chocolate cake
 and these two little tarts, one chocolat and the other, nuts.
I like jello just fine, but c'mon... chocolat is chocolat.  No contest.
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