Some radical tree-trimming and clearing of underbrush and perhaps a year's worth of accumulated leaves ended today with an 'Earth Hour' postmortem - a rollicking hot fire in the back yard. Once the ashes cool they'll be added to the mulch bin I fabricated yesterday. A couple of wheelbarrow-loads of good dirt were moved to a bare spot along the back wall where Wifey will plant a few of her now well-rooted seedlings and soon there will vines and bushes galore. The seedlings are doing so well I'm going to have to accelerate ameliorating the soil. Time to break down and buy some black dirt and really give that wheelbarrow a work out!
'Tis the season for some fruits. We have a very large Caimito (Star Apple) Tree in the back yard that is loaded with fruit. Despite its green-apple-looking exterior, the inside is a white, gelatinous spoonful of deliciousness. We've been giving it away, eating it, freezing it (I sense ice cream in the very near future), and pureeing it to shakes. It's native to the Yucatan though the red variety (not quite as sweet) grows in many other places including as far north as Florida. If you ever get a chance to try it, don't hesitate! We also have a couple of lime trees, orange trees, and one humungous tree with a rough-textured fruit whose name escapes me. As that will soon be ripe for the picking, I'll report more fully at a future date. But now you know from whence all the leaves and branches.
I was going to write, in good blog fashion, about the Mexican peso but my friend John said lighten up so I'll keep it short and invite you to this website for an interactive view of the security features for the 50-peso note. The site also describes a bit of the history of Mexico for which the street we live on is named. Maybe I'll get serious in a future post and talk about tipping (propina), pieces of eight, and ATMs. Or not.
I'm rather enjoying the afternoon shade on our rooftop 'terrazo' (that's the Mexican spelling) and the warm Caribbean Easterlies. I've switched to a Merlot today, just to be different, accompanied by small nuggets of authentic Spanish Chorizo sausage, Parmesan cheese, and slices of fresh tomatoes with real Mozzarella. Which reminds me of a future project...a railing to keep the drunks corralled. I'm trying to pace myself but the projects, they just keep on coming.