(Above: I started these cooking at 400 F for about 5 minutes and then lowered the temperature to 325 F for the remainder of the cook time. The total time that they were in the oven was 1 hour and 30 minutes.)
Weather: Today began in the mid-60s and warmed into the high 70s. Cloudy from noon onward.
Morning walk & museum visit:
Dawn of 4/26/2022 in Taxco, Mexico. 
On venturing past Casa Borda (the massive stone structure located north of the Santa Prisca Cathedral), I saw that there was a new exhibit therein. It was primarily impressionistic or flower-related art. This ones name was “Las Flores”. 
From a distance, this oil painting almost looked like a photo. The hues in the clouds are what I found to be especially impressive. 
Some particularly lush geraniums. 
Equally verdurous daisies.
Lunch at Scaffecito – I have been searching for the best Chilaquiles; they were right under my nose – 11/10
After the (second) morning walk and peering at the new art exhibit for a while, I decided to eat lunch at Scaffecito. After all, it is this place – this very table – that was a major inspiration for me to come back to Taxco for a month. 
Chilaquiles verde topped with chorizo sausage and accompanied by crema ácida. The slightly acidic flavor of the salsa & cream accompanied by the partial-crunch of fried corn chips and the savoriness of chorizo sausage reminded me of the taco salads I myself make. The manner in which salsa is combined with sautéed corn chip, though, has provided me inspiration for improving the dish back at home.
The making of apple & pecan stuffed apple pastries:
The beginning of the pastry making process: grating frozen butter into refrigerated flour. 
This is what the texture of the dough looks like after I have combined flour, butter, water, salt, and sugar. 
The filling: apples & pecans sautéed in butter with a little bit of cider vinegar and coconut sugar (2 tbsp sugar were used in the entire batch of pastries). 
I started these cooking at 400 F for about 5 minutes and then lowered the temperature to 325 F for the remainder of the cook time. The total time that they were in the oven was 1 hour and 30 minutes. 
I gave 7 of the pastries to the Casa Spratling family and saved back this one for me.
An afternoon walk:
During my walk, I stopped by the Templo de la Santisima Trinidad. The doors were open, so I proceeded to take a peek inside. 
Inside, the edifice was painted pristine white, and I was impressed by the heavy stone sculpturing / framing at the altar’s end. The pyramid with the inscribed eye reminded me of something one would find in Egypt. 
I have taken a picture from this location before, but today’s was different. The grey sky accentuated the color of the bougainvilleas. 
Carretera Federal 95 where it passes the entrance to street-portion of Mercado Tetitlán. 
When I arrived back to Casa Spratling, it was drizzling. I practiced accordion indoors, but on venturing to the lowest terrace afterward, I found the distant hills belit with sunset’s ‘tangerine-hued’ light.
Dinner at Antologia – Splendid fare, kindly people, and again, phenomenal presentation – 10/10
Antologia’s gratis bread starter is still one of my favorites in all of Taxco. The ‘dijon-Robertina’ spread is delicious on the buttered garlic bread. 
La Paloma Negra – probably my favorite mixed drink from the whole trip. This night’s was especially good with the fruit juice (grapefruit) being more sour than sweet. 
The Ribeye Burger accompanied by a pile of papas fritas. This, the beverage, the starter, and propina (tip) cost me 306 pesos. Padre and I discussed this, and in the United States, such a meal would probably cost upward of 45 or 50 dollars – especially when presented in such a manner.
Dessert at Casa Spratling:
Final Note: Today and tomorrow (4/27 and 4/28) I will be preparing for the homeward journey. Posts will be returning to a weekly basis for now; it has been a tremendous journey and a true learning experience both about another culture and about myself. Here is a picture from my final full-day’s morning in Taxco (for now).
Incredible, tremendous… insert any other words of equal value here and it would only touch on my appreciation of both your journey and homecoming.