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

Wednesday, March 5, 2014

Fat Tuesday done right

Mardi Gras, Fat Tuesday, what better way to celebrate than to get a little fatter with a good meal?  And so it was, sitting under a canopy of huge trees alongside the road to Ocotlan, we escaped the hot sun and were blessed to have an unexpectedly good meal.
I have driven by this place many times and it is always inviting and crowded, a good sign, but have never stopped before.  This time, I actually drove into the parking areas of two other restaurants, only to say, "No, this doesn't feel right."  But this place certainly felt right.
We talked with the ladies as we watched them cook.  It was like a TV cooking show, great entertainment.
And the food?  Really good.  Carnitas in salsa roja.
A wonderful salad with oaxe pods for which Oaxaca is named.  They kinda taste like little lima beans.
And of course, it was carnival and those fotos will be up in a while.....


Anonymous said...

oaxe pods? what i can see is the green bean called "guaje" is really good in a hot sauce or when added to a beef stew. You should try it, but definitely use caution because is a strong food.



Christopher Stowens said...

Gracias. I am sure you are right. I was going phonetically and that can sure get one in trouble here. Strong? How so? Like rough on your digestive system? That is what I have heard. They make a mole from them, too.