LOCATION: In our tiny house in Retama Village, in Mission, Texas
WEATHER: Another hot one – almost 100 with sun and high humidity.
Our excitement for the day was spotting a hearse parked in front of the gates to our Village. Our Retama Village Facebook group buzzed with questions, but no one knew what it was about. It sat there all day. Not a good omen in front of a 55+ community.
And…..we have graveyards in Retama, lots of graveyards.
Happily no one is dying. Each of the new coach houses in Retama Village comes with a bit of landscaping, including an oval piece of land in the driveway that looks like it would fit a coffin very nicely. We all call these oval areas graveyards. They were designed to divide the cement driveway into 2 areas – one for parking the RV and one for the tow vehicle.
Residents do different things, many of which are very creative, to their graveyards. This one is very minimalistic…. sort of the “before” look…
Most residents have planted beautiful flowers in their graveyards, and they are all quite different, creating a very nice “look” as one passes by each lot. This one has nice hibiscus…
This one has interesting cactus-type plantings and a nice brick design…
Many people put their names in front of their graveyards, including this lovely graveyard of our neighbors –
Others display the house numbers or their names using tiles purchased in a nearby Mexican market. This belongs to another neighbor…
And the best one – ours! (No, not really). Ours includes 2 Mexican flower pots, planted with basil and mint. I love popping out and snipping a few herbs for dinner almost every night.
George continued with the grout-cleaning project. This is Day #3. Today he got waylaid a bit working around the stove. He ended up taking it out, cleaning behind it, and then figured out a way to return it to its spot, fitting it more snugly against the wall What a guy!
DINNER: An Asian theme. We lived in Japan for a few years and I enjoy making a few Japanese dishes. I also taught one summer in Taiwan, and learned how to make pot-stickers there. First up was hiyayako – small cubes of cold, firm tofu in a sesame/ginger sauce topped with green onion slices. This is a very popular dish in the hot days of summer in Japan. The main course was the Chinese pot-stickers, made with ground pork, finely diced mushrooms, and green onions, then flavored with ginger, soy sauce, and garlic. Forming them was very tedious, but they turned out pretty well. I steamed some and fried others. Side was edamame — baby soybeans in the shell.