Week of August 31, 2025 – Lamb harvest, Guesthouse frame, & a foray into Mexican Salsas (Macha & Verde).

(Above: Tonight I made salsa macha using Yoli’s recipe. The ingredients included salt, fresh garlic, cola de rata (chile de árbol), and olive oil.
Esta noche hice salsa macha con una receta de Yoli. Los ingredientes incluían sal, ajo fresco, cola de rata (chile de árbol) y aceite de oliva.)

8/31/2025: Today began in the low 70s and warmed into the low 90s. Mostly cloudy.

9/1/2025: Today began in the low 70s and warmed into the mid 80s.

9/2/2025: Today began in the low 70s and warmed into the mid 80s. Partly cloudy. Cooler today.

9/3/2025: Today began in the low 70s and warmed into the low 90s. Mostly sunny. Quite dry.

9/4/2025: . Today began in the low 70s and warmed into the low 90s. Quite sunny and dry.

9/5/2025: Today began in the low 70s and warmed into the low 90s. Quite sunny and dry.

9/6/2025: Today began in the low 70s and warmed into the low 90s. Quite dry.

Final Note: Throughout the variety of this week’s activities, there has been one particularly unique highlight: Yoli’s Michoacán recipes. In reproducing her recipes, it’s akin to stepping into Mexico from my home across a literal and figurative gulf. At the same time, I get to practice culinary Spanish while helping Yoli live and possibly even better appreciate her own life.

Ending on that note, tonight we – Padre, Shae, and I – feast: beef tongue, beef ‘chorizo’, pan-warmed tortillas, salsa macha, salsa verde, and fresh-chopped onion & cilantro.

Muy muy buena.

1 thought on “Week of August 31, 2025 – Lamb harvest, Guesthouse frame, & a foray into Mexican Salsas (Macha & Verde).”

  1. It was in essence a ridiculous week, but in a very positive way, I also find an incredible how even though there our traveling was 18 days ago the experiences is still affecting our life today in a very real way, as always thanks for sharing

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