Our 34-day break in Donna, Texas comes to an end on February 1, and we’re totally refreshed and ready to start touring again. First-draft of Susan’s new children’s book is done, Simon’s long road to finishing the Africa book is nearly done, and our old friend the Gulf Coast is calling!
The short version of our last couple of weeks is much like the first couple of weeks:
Did nothing.
Did nothing.
Did nothing.
Ate food.
Did nothing.
For the longer version, keep reading.
Obviously, the only interesting part of the last two weeks is the food, but it’s also worth noting that Simon got up early a couple of mornings to play pickleball with the residents of the resort, and on the fourth day he pulled a calf muscle. Badly. But you don’t want to see him with his leg on ice, so instead, here’s some food from the fabulous Teddy’s BBQ, a dive-style place in Weslaco, TX that everyone recommends, and for a good reason.
El Plebe was our go-to for great tacos this week, and I think you can tell we didn’t enjoy it at all.
Susan was determined to make Posole soup, and, with a side of some sort of pillowy Mexican bread we found at a bakery, we’re here to tell you it’s worth the effort.
We also visited the Farmer’s Market that comes to the RV resort once a week. A pickup truck pulls up in the parking area not far from Fati, with a man and his wife who came to this country to work hard and provide something special for their adopted community, and we were delighted to be a part of that.
We did make a trip out to the Iwo Jima Monument in Harlingen, Texas, about half an hour away.
The little museum that interprets the site closed half an hour early, so we were sad, but we stopped for a coffee at a Pilot, where Mexican Hot Chocolate was on the menu. So we were happy again.
We each took a sip, and while we were still making “yummy” noises, the guy who rang up our purchase said, “You should make the real thing. Like Mexican grandmothers make!” He then gave us the recipe, which we now bestow upon you.
Mexican Hot Chocolate
In a saucepan over low heat, mix:
1 Nestle Abuelita Chocolate Tablet
12 oz. Nestle Carnation Evaporated Milk
20 oz. milk (any type)
1 Cinnamon Stick
Stir until it boils and the chocolate has fully melted. Serve hot.
(You’re welcome!)
It’s hard at times to remember we’re still in the U.S., with the huge Mexican cultural influence in the area. The border wall remains a constant, though here it’s just weird sections of wall with massive gaps in between, and one notable example in the middle of nowhere, well into the U.S., and you could walk from one end to the other in about two minutes. It’s also interesting to note that 17 cities and 3 counties here passed resolutions opposing the wall.
In spite of how wonderfully quiet this past month-plus has been, there has been some excitement. Some good, some…well…not so great.
The good is, we have such lovely neighbors to our right, and our conversations with them have made us feel that sense of belonging RVers are so great at imparting. With so little time to get to know people in this nomadic life, everyone gets right down to the friendliness without any of the small talk relationships usually start with, and it makes you feel like you’re hanging out with the kind of family you can stand being with over dinner and the holidays.
The not-so-great part has been expected, but is still not so great. Our sweet Ruthie has a new reality, and we now own a large box of doggie tinkle pads, which are helping us all cope with her process of aging. Dignity intact!
A huge change in our touring will come when we head south on Feb. 1, as we start our bounce along the Gulf Coast, heading east for the next three months. And, without wishing a single day of that time away, we’ve got a VERY exciting finale in the works! We’ll let you guess what that might be.
Veness Travel Media 