Tag Archives: Mexico

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Make an Altar to Honor Ancestors for Day of the Dead

The Latin American, and especially Mexican, tradition of Dia de los Muertos (Day of the Dead) is a time to remember and celebrate loved ones who are no longer with us. Far from morbid, the day or days (which can encompass the widely celebrated Catholic All Saints Day  November 1st, and All Souls Day November 2nd) have a celebratory quality. In Mexico and other places, people play music, enjoy family, and make and enjoy special breads, pottery, puppets, paper cut-outs, dancing skeletons, and candy skulls. Brightly colored marigolds adorn displays, as the flowers’ scent is said to attract souls and bring them back.

While the holiday’s timing and spirit may seem to match Halloween, it’s actually different and predates it by about 1,500 years, to 3,000 years ago, when it was an approximately 40-day celebration based on two months of the ancient Aztec calendar and centering on the corn harvest in what is now August. Ancient corn festivals offered opportunities to share the harvest with the deceased.

Our modern culture is one of the few that doesn’t often recognize the role of ancestors or spirits. 2,000 years before the Aztecs, Babylonian festivals were devoted to the return of the dead. Much later, the Medieval Irish burned bonfires at Samhain (October 31 – November 1), the beginning of their winter, to entice dead spirits to visit. Dia de los Muertos offers a contemporary, colorful and meaningful way to honor those who have come before us and recognize that, while we can’t bring them back, their spirits and essences may live on with us.

Anna made an altar, or ofrenda, with her lovely 2nd grade teacher, Susan Falkenrath, to help her be more connected to a grandfather she didn’t know and remember a grandmother who had recently died. We still have the very light-hearted ofrenda in a prominent place in our house. (Traditional ones have a lot more temporary offerings on them, such as real food and flowers.) It does serve as a nice way to keep the departed close to us.

Her teacher had a cut-out form for the ofrenda‘s shape, but it’s easy enough to create your own with boxes and paper. Because ofrendas honor the lives of the deceased, Anna’s included her grandparents’ favorite foods, in clay form, their photo, and items about their work and play.

To make your own, you’ll need:

A shoebox or oblong tissue box and one or two more increasingly smaller boxes (large enough to work with your photo and frame – see below. Traditional ofrendas often have three tiers.)
Cardboard or a large flat box lid
Construction paper, wrapping paper or fabric
A photo of the deceased
Colorful tissue paper
Modeling or polymer clay
Branches or wire
Scissors or craft knife
Other items or mementoes, as desired
Paint and brushes, optional
Glue

Think about the ancestors you are honoring: What were there hobbies and interests? What was their favorite food?

Cover and wrap your boxes in construction paper, wrapping paper or fabric, so that there are no openings.

Glue the boxes, one above the other, smallest one on top.

Use the box lid or cut a rectangle of cardboard, 1-2” or more larger than the photo all around.

Glue the photo to the cardboard or lid. If desired, paint or paper the cardboard first and/or decorate the frame of the photo with drawn pictures depicting the ancestor’s hobbies, or with construction paper cut-outs of skulls.

Place the cardboard or lid behind the largest box, if large enough, and glue to secure it, so that it shows above the boxes. If the cardboard is smaller, follow these directions:

Cut 4 pieces of cardboard, 2” x 1”. Fold each in half. Glue two to the front and two to the back of the photo cardboard, to make L- shaped feet. Glue the bottom of the “L”s to the top box, so the photo stands up.

If desired, construct an arch out of paper or branches and place it around or in front of the photo, poking the ends into the top box to secure it.

Because it’s traditional to offer the deceased their favorite food, in addition to bread, fruit or candy. have fun making miniature clay food and placing it on the tiers of the altar. Some altars also include soap, so the loved ones can “freshen up” after their journeys.

Make other clay or paper decorations, as desired, perhaps representing more of the loved one’s interests, to place on any of the tiers. You may want to add real or paper flowers anywhere on the altar, or make a string of paper cut-outs (papel picado) and string them across the top of the arch or the picture.

Here are some nice examples of papel picado:

 

Enjoy wonderful pictures and stories of Dia de los Muertos in Oaxaca from Slow Clothes.

Enjoy more ofrenda photos.

Feliz Dia de los Muertos!

Photos: Public Domain (first two), Chuchomotas, Susan Sachs Lipman, esacademic.com

 

 

Feliz Cinco de Mayo: Make (and Take) a Great Guacamole

Cinco de Mayo is upon us — the 5th of May, a holiday celebrated by Mexicans, Mexican-Americans, and others. It commemorates the 1861 Battle of Puebla, in which the Mexicans stopped the French from annexing their country. (The French did end up ruling Mexico for a short time afterward.) As it happens, Mexican Independence Day is much more widely celebrated in Mexico than Cinco de Mayo — it’s in September and marks Mexico’s 1810 independence from Spain. This site features a good history of Cinco de Mayo.

Cinco de Mayo certainly offers an opportunity to celebrate with friends, music, and good Mexican food and drink. There is perhaps no more popular and delicious a dish than a good homemade guacamole, which is very easy to make (provided you have access to fresh avocados) and always tastes a great deal better than anything store-bought.

Because I live with Lippy, the Tequila Whisperer and a fine guacamole maker, I got to ask him for a few of his trade secrets.

Lippy’s Guacamole

You’ll need:

4 avocados (approx. 1/2 avocado per person)
1/4 red onion chopped
1 medium tomato, cut in small cubes
1/2 bunch cilantro, leaves only, finely chopped
1/2 c. fire-roasted green or tomatilla salsa
4 tsp. salt or to taste
Lime juice, optional

When buying avocados, make sure you choose ones that are ripe, but not overly ripe. When you press in the center, there should be some give. If they are too firm,they are flavorless and hard to work with. If they are too soft, they are watery and lose their flavor and texture.

Cut avocados in half, around the pit. Remove the pit by gently inserting a knife and coaxing it out. You can remove the avocado meat many ways, either by scooping it out or by scoring pieces with a knife and releasing them. (They should remove from the skin easily.)

Place avocado halves or pieces in a bowl. Add all remaining ingredients except lime, and gently mash together. The result should be mixed but fairly chunky. Taste and add salt, salsa or cilantro as needed.

Cover tightly with plastic wrap and refrigerate until serving time. If you’re not going to serve the guacamole right away, or if you’ll be bringing it to a gathering, you may want to employ Lippy’s trick to keep it from turning brown. (Green guacamole is so much more attractive!) Squeeze a layer of lime juice over the top of it and let it sit there, then mix the lime juice in just prior to serving. (The acid in the limes stops the guacamole from oxidizing.) An alternative (or addition) to the lime juice is a layer of sliced limes, covering the whole top, which can appear festive and decorative. Lippy cautions: Use as little lime juice as possible, just enough for a layer of cover, because lime can be a bit overpowering and not to everyone’s taste.

Serve with tortilla chips or as an accompaniment to any Mexican dish. Enjoy! Feliz Cinco de Mayo!

You may also be interested in: Feliz Cinco de Mayo: Chicken Mole and Mexican Cielo.

Photos: Susan Sachs Lipman. Guacamole on counter: Jon Sullivan, pdphoto.org.

Rip the Page! Adventures in Creative Writing


When my daughter was in 3rd grade, she had the most marvelous poetry teacher, who visited the school through a terrific program called California Poets in the Schools, which has been bringing professional poets into K-8 classrooms for 46  years.  The poet, Karen Benke, was extremely special. She had a way of coaxing whimsical language and deep, unconscious connections from children, sometimes with the aid of “word” tickets that would appear from a velvet pouch she carried. When in doubt, the muse could usually be summoned with the help of a word ticket.


Now Karen has published a book, Rip the Page! Adventures in Creative Writing, to help poets young and old summon their muses, with a full range of completely fun poetry exercises and triggers that will work when you’re stuck, or just want to stretch out and have fun. She and a host of well-known poets contribute notes and ideas in a very warm, encouraging and easy-to-read format.

Closer to games than assignments, a lot of the exercises offer ways to slow down and ask oneself questions like, What does that color feel like? What was my favorite age? What’s it really like to be a stone? There are ways to loosen up, such as making lists, creating recipes, using gross-out words, and trying not to make sense. There are encouragements to go deep and write about what hurts, or what you’re grateful for, or something you’ve never told anyone before.

Different forms are played with, such as odes and haiku. Karen shows that words can be visual — They can be piled on top of one another. They can form the shape of an object. They can reach to infinity. Exercises let poets write just for sound, and explore repetition of language. There are illustrations of concepts like similes, spoonerisms, alliteration, juxtaposition, point of view, going beyond cliches, calling on all the senses, and all kinds of tools that poets can use to make their writing more alive and the act of writing more fun.

Rip the Page is definitely fun. It’s about stretching and expressing ones uniqueness with games, prompts and tons of ideas that would encourage even the most reticent writer. Karen’s joy and enthusiasm for writing, children and life are completely contagious. The book unfolds like a series of magic tickets. You could open it anywhere and summon the imagination and courage to do something out of the ordinary like catching a whisper or letting the moon speak.

Karen will be leading a Rip the Page: Poetry Workshop for Kids Saturday, Sept. 25 at Book Passage in Corte Madera, CA.

She also recently hosted a poetry, music and performance event as a collection drive for Operation Backpack!, a charity she created to send backpacks to children in Colima, Mexico, a mining town in the mountains south of Puerto Vallarta, where her aunt, Barbara Rounds, volunteers and where children cannot afford backpacks for school. Look for a future post about the Operation Backpack! event, which was, like Karen and Rip the Page, warm, inspiring and fun.

Photos by Susan Sachs Lipman

Feliz Cinco de Mayo: Make (and take) a Great Guacamole

Cinco de Mayo is upon us — the 5th of May, a holiday celebrated by Mexicans, Mexican-Americans, and others. It commemorates the 1861 Battle of Puebla, in which the Mexicans stopped the French from annexing their country. (The French did end up ruling Mexico for a short time afterward, but no matter.) As it happens, Mexican Independence Day is much more widely celebrated in Mexico than Cinco de Mayo — it’s in September and marks Mexico’s 1810 independence from Spain. This site features a good history of Cinco de Mayo.

Cinco de Mayo certainly offers an opportunity to celebrate with friends, music, and good Mexican food and drink. There is perhaps no more popular and delicious a dish than a good homemade guacamole, which is very easy to make (provided you have access to fresh avocados) and always tastes a great deal better than anything store-bought.

Because I live with Lippy, the Tequila Whisperer and a fine guacamole maker, I got to ask him for a few of his trade secrets.

Lippy’s Guacamole

You need:

4 avocados (approx. 1/2 avocado per person)

1/4 red onion chopped

1 medium tomato, cut in small cubes

1/2 bunch cilantro, leaves only, finely chopped

1/2 c. fire-roasted green or tomatilla salsa

4 tsp. salt or more, to taste

lime juice, optional

When buying avocados, make sure you choose ones that are ripe, but not overly ripe. When you press in the center, there should be some give. If they are too firm,they are flavorless and hard to work with. If they are too soft, they are watery and lose their flavor and texture.

Cut avocados in half, around the pit. Remove the pit by gently inserting a knife and coaxing it out. You can remove the avocado meat many ways, either by scooping it out or by scoring pieces with a knife and releasing them. (They should remove from the skin easily.)

Place avocado halves or pieces in a bowl. Add all remaining ingredients except lime, and gently mash together. The result should be mixed but fairly chunky. Taste and add salt, salsa or cilantro as needed.

Cover tightly with plastic wrap and refrigerate until serving time. If you’re not going to serve the guacamole right away, or if you’ll be bringing it to a gathering, you may want to employ Lippy’s trick to keep it from turning brown. (Green guacamole is so much more attractive!) Squeeze a layer of lime juice over the top of it and let it sit there, then mix the lime juice in just prior to serving. (The acid in the limes stops the guacamole from oxidizing.) An alternative (or addition) to the lime juice is a layer of sliced limes, covering the whole top, which can appear festive and decorative. Lippy cautions: Use as little lime juice as possible, just enough for a layer of cover, because lime can be a bit overpowering and not to everyone’s taste.

Serve with tortilla chips or as an accompaniment to any Mexican dish. Enjoy! Feliz Cinco de Mayo!

Photos: Susan Sachs Lipman. Guacamole on counter: Jon Sullivan, pdphoto.org.

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