For an area that is well off the beaten path, there is a surprising amount of activity what with land-clearing, coconut plantations, home construction, and even a restaurant or two going up. This may be due to the rumour that the State of Quintana Roo wants to run a road through the area to Mahahual as an alternative to SR307. It doesn't make much sense to me given the geography but what do I know of road-building! But it is a pretty part of the Bahia de Chetumal and it makes sense that it won't remain pristine and undeveloped forever regardless of access to Mahahual.
I was surprised by the quality of the soil - a deep brown sandy loam that I'm told supports all kinds of crops beyond the many coconut plantations we passed along the way. A sharp contrast to the rocks we grow down here along our section of waterfront. Each coconut plant was about 4 foot tall and planted in a shallow hole and then generously watered with a solution of insecticide that would prevent the ants from burrowing into the coconut. In about four more years all these trees will start bearing fruit.
On the way home we stopped by one of Berdado's nieces who had a baby girl a couple of months ago under difficult circumstances but is now doing much better. A rather young grandmother was husking corn in preparation for tamales. She was reserving the silk to make a tea that cures all manner of ills.
Family is the heart of Mexican life and permeates every aspect of living and society. Though it's not unusual to have three generations of one family living together quite happily, every fiesta is an opportunity for gathering together the much larger, extended family. Values of family, religion, and tradition run strong in Mexico and certainly has much to do with the welcome we've received from everyone here, accepting us as long-lost cousins.
Oh, for those of you who wonder about Mexican sheep that look like goats and goats that look like sheep, it's all in the tails: goat - up, sheep - down. However, trussed and grilled they all look alike to me.
I was planning on pizza tonight. Papi's Pizza is pretty darn good stuff. Oh, perhaps not on par with Di Fara's Pizza in Brooklyn where patrons will wait up to 4 hours and pay $5 a slice, but pretty darn good. Normally I make my dough the day before but this morning I had a hankering for pizza and decided to make a quick rise dough for dinner. But the dough ain't rising! I think my yeast went bad. Anyway, here's the recipe for last minute pizza dough. I hope it works better for you!
Papi's Last Minute Pizza Dough
1 1/3 cup water
2 tsp sugar
1 tsp salt
2 TBS olive oil
3 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp MSG
1 1/2 tsp yeast
Place water, sugar, salt and olive oil in bowl until dissolved. Stir in yeast, flour, other dry ingredients and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes.
Knead by hand for about 10 minutes until satiny smooth. Roll out, top, and bake.