Posadas are an important part of Mexican Christmas celebrations. The word posada means “inn” or “shelter” in Spanish, and this tradition re-enacts Mary and Joseph’s search for a place to stay in Bethlehem. A procession goes from house to house. Those outside the house sing the part of Joseph asking for shelter and the family inside responds singing the part of the innkeeper saying that there is no room. The hosts give the guests food, such as tamales or tostadas and a hot drink such as ponche, a warm spiced fruit cider. Then the guests break piñatas and the children are given candy. We were invited by our neighbors to participate as one of the houses they stop at… and we contributed a piñata to the festivities. Here’s some images from the teeny little Posada that our block held a few days before Christmas. (Press the arrows on the right or left side of the images to view all the images in the gallery)
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carolw
Kurt Vile is a recent discovery. He’s a great songwriter despite his youth — he has an old soul. His music is described best by his record company:
“The music is quiet and the melody, like a hymn, folds in on itself, and embraces full strength in a sexy, floating forcelessness that slowly gathers into a wave that doesn’t go where you think it will or rather gives in to itself…”
Not only that, but he reminds me of my late brother Tom when he was young.
This is one of the first soups I made in my new Instant Pot pressure cooker. Even though the recipe is for a slow cooker, I modified it and used my Instant Pot pressure cooker. It turned out fantastic and was done in half the normal time!
Slow Cooker Pasta e Fagioli Soup
Source: therecipecritic.com
Course: Soup
Serves: 8
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots diced
- 4 celery stalks diced
- 1 medium onion diced
- 28 ounce can crushed tomatoes
- 2 cans (14.5 ounces each) beef broth
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- salt and pepper to taste
- 1 can (15 ounces) cannellini beans drained and rinsed
- 1 can (15 ounces) red kidney beans drained and rinsed
- 1 cup ditalini pasta uncooked
Directions
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.
Pressure Cooker/Instant Pot Directions:
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
Place the beef in the pressure cooker along with the rest of the ingredients except for the beans and pasta.
Cook on High Pressure for 40 minutes. Let steam release using the Natural method. Open up the lid and stir in beans and pasta. Cook on High Pressure for 10 minutes. Let steam release using the Natural method.
Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.
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My mom has had a stovetop pressure cooker for years. After seeing other food bloggers fall in love with their Instant Pot, I bought myself one. Best decision ever — I’ve fallen in love with it after having it less than a month.
It’s a multi-cooker, capable of completely replacing your pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients.
I’ve used it to make perfect rice (yes, brown rice too) which is difficult at this altitude. I made bone broth in 1/4 of the time, soup in half the time, a perfect stew with tender meat, yummy chili, steamed potatoes in half the time. It’s become my new work-horse appliance. I plan on using it for beans, oatmeal and, who knows, I may even try to make my own yogurt!
Here’s a young artist from Portland who’s marketing plan includes allowing easy access to his music online. I’m fond of this song because it makes me think of my trip across the ocean to see my sister who lives in Australia. We were reunited after being apart on different continents for 15 years. I surprised her when I showed up at her little acreage near Ipswich. Tears flowed in buckets. It was so good to see her and her family again.
The photograph above is an infrared image I shot while on a short trip to Arlie Beach, Australia.
Over Oceans
I remember when all the trees knew your name
Flames from fire flies would light our way
Have I lost all that which I never knew I had found
Searching for you on the wings
I remember when all the trees knew your name
Flames from fire flies would light our way
Have I lost all that which I never knew I had found
Searching for you on the wings
On oceans to you
All my time comes to you
How long has it been
Flying home again
All my time comes to you
How long has it been
Flying home again
Will we be the same as we were once before
Remember like children the stories of old
Your hand was in mine be the firelight when we danced
Mighty wind will carry me
Remember like children the stories of old
Your hand was in mine be the firelight when we danced
Mighty wind will carry me
credits:
from Over Oceans, track released May 23, 2006
Jay Kirkpatrick – bass & slide guitar
Mark Guinn – electric guitar & background vocals
Matt Robertson – drums
Josh Garrels – vocals, guitar, Wurlitzer
from Over Oceans, track released May 23, 2006
Jay Kirkpatrick – bass & slide guitar
Mark Guinn – electric guitar & background vocals
Matt Robertson – drums
Josh Garrels – vocals, guitar, Wurlitzer
I’ve often been told that I look much younger than my age. “No way, you’re not a grandmother!” I get many compliments on my skin — smooth, clear, and glowing are typical words that people have used to describe it. Well, good genes are part of of my secret, but I also take care of my skin and employ a daily regimen to try to stay young looking. Yes, I admit it, I want to age gracefully without going under the knife and getting injections. So, thanks to a fellow photographer friend, Nicki Pasqualone, I’ve discovered a line of skin care from EVER that is keeping me young! I want to share EVER with all my friends and family, so guess what? I’m officially an independent EVER Specialist! I’m excited to explore the opportunities with EVER.
I’m looking forward to sharing my secret to looking young with you. Check it out: www.everskin.com/with/carolwatson
One of my favorite local dishes from the Cortona area in Tuscany is Pici al Fumo. It’s a pasta dish with a tomato cream sauce that gets it flavor from bacon, garlic and rosemary. It’s rich and divine. I wanted to recreate it here in Mexico and found a great recipe. I make it with Bucatini pasta and it worked great!
Pasta Al Fumo
Course: Main Course
Cuisine: Italian
Serves: 4
Ingredients
- Ingredients
- 1 tbsp olive oil
- 1 1.5-inch sprig of rosemary cut into three equal pieces
- 3 cloves of garlic crushed
- 100 grams pancetta or smoked bacon, cut into a small dice
- 2 oz vodka (1 generous shot)
- 1 small can tomato paste (~6 oz or 3/4 cup)
- 1⁄2 tsp red pepper flakes
- 1⁄2 cup water
- 2 cups heavy cream
- 1 lb pasta (like pici bucatini, or penne)
- Salt to taste
Directions
- Place olive oil, 1 piece of rosemary, and garlic in a medium saucepan. Turn heat to medium and cook, stirring occasionally, until garlic is golden. Remove garlic and rosemary, and add pancetta/bacon and remaining rosemary. Cook over medium-low heat for 10 minutes or until pancetta is golden-brown. Remove rosemary.
- Add vodka and cook until the smell of alcohol is gone (don’t take a strong whiff right away – it’s potent!), then stir in tomato paste and water. Bring to a low simmer.
- Stir in red pepper flakes and panna (or equivalent) and bring back to a simmer. Simmer for 30-40 minutes or until sauce is thick and deep orange in colour. While sauce is simmering, cook pasta in a large pot of boiling, salted water (time the pasta to finish around the same time as your sauce). Once sauce has finished simmering, taste and adjust with salt as necessary. Toss together drained pasta and sauce and serve!
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Today was Dia de la Revolución in Mexico. November 20th marks the anniversary of the start of the 1910-1917 Revolution— when Francisco I. Madero and his supporters worked to unseat the dictator Porfirio Díaz, who had remained in power for more than three decades.
Our little pueblo celebrates with a small parade of children and adults dressed in the traditional dress of the revolutionaries. Here’s some photographs I took during the parade. The kids were so cute!
https://soundcloud.com/yahia-el-fishawy/loreena-mckennitt-the-mystics
I’ve been a fan of Loreena McKennitt for nearly 25 years, a obsession that began with her release of “The Visit”. I’ve seen her live in concerts halls and folk festivals in Canada. Her music has always been there for me to soothe my mind during anxious times and to provide creative inspiration when I’m working on my photographs. Highly recommended — give her a listen and become entranced.
Here’s a great article for those of you who would like to start collecting photography: 10 Tips For Collecting Photography
People who have added my photography to their collections are from all over the world — some have contacted me after seeing my photographs hanging in the airport in Austin. My collectors are also from all walks of life, from students and teachers to hi-tech professionals, movie directors and basketball executives. I appreciate them all. So, what’s stopping you from collecting photographic works and hanging them on your walls?
