By W. J. Turner
When I was but thirteen or so
I went into a golden land.
Took me by the hand.
My father died, my brother too.
They passed like fleeting dreams.
I stood where Popocatapetl
In the sunlight gleams.
I dimly heard the masters voice
And boys far-off at play.
Had stolen me away.
I walked in a great golden dream
The town street, to and fro
Gleamed with his cap of snow.
I walked home with a gold dark boy
And never a word Id say,
Had taken my breath away:
I gazed entranced upon his face
Fairer than any flower
O shining Popocatapetl,
It was they magic hour:
The houses, people, traffic seemed
Thin fading dreams by day,
They had stolen my soul away!
Our Kind of Mexican Cooking
Im putting in a Mexican food section to go along with
one of the first poems I learned while training under Miss Cita Angus. I was placed,
meaning I took a first, second or third prize), at one of Arbroaths Music Festivals
for my presentation of this dream like poem. I really, really liked performing this piece.
(from the Sunset Mexican Cookbook)
I used to make these all the time in Utah.
According to Sunset, "These are crisp, puffy rounds of sugar and cinnamon."
1/4 cup sugar
About 2 cups all purpose flour, unsifted
1 teaspoon each baking power and salt
1 cup sugar
1 teaspoon ground cinnamon
In bowl of an electric mixer, beat together
eggs and the 1/4 cup sugar until thick and lemon colored.
Stir together 1:1/2 cups of the flour, baking
powder, and salt; gradually add to egg mixture, beating until well blended; stir in an
additional 1/4 cup flour. Turn soft dough out onto a board coated with about 1/4 cup
flour; knead gently, working in as little flour as necessary, until dough is smooth and no
longer sticky (about 5 minutes).
Divide dough into 16 equal pieces. With
floured hands, shape each piece into a ball; cover balls with waxed paper as they are
formed to prevent drying.
When all balls are made and covered, allow to
rest 20 to 25 minutes.
On a floured board, roll each ball out to
make a 5" circle; stack circles, separating them with pieces of waxed paper as
Place 1:1/2 inches of salad oil in a pan (at
least 10" diamerer); heat oil to 350 on a deep fat frying thermometer.
Meanwhile, mix together the 1 cup sugar and
cinnamon. Sprinkle mixture into a 9" round cake pan. Using tongs, push circles of
dough, one at a time into hot oil and cook, turning once, until golden brown (about 1:1/2
Remove from oil and drain briefly; place
bunuelos in cinnamon-sugar mixture, turning to coat thoroughly.
Repeat until all bunuelos are cooked; reserve
any leftover cinnamon-sugar mixture. Serve crisp pastries immediately; or cool completely
and store in airtight containers at room temperature for as long as 3 days or freeze for
To recrisp, arrange bunuelos in double layers
on shallow, rimmed baking sheets. Bake, uncovered, in a 350 oven for 6-8 minutes or until
hot; sprinkle with any leftover cinnamon-sugar mixture. Stack and serve warm or cooled on
a large platter.
Makes 16 pastries.
Ive learned a lot more about Mexico
since the days when I performed that poem, especially living here in Arizona these last 13
years or so.
One of my favourite places to visit is the
active Catholic mission down on the Indian Reservation, known as San Javier del Bac, or
the White Dove of the Desert.
This was one of the original Spanish Missions
established by Father Kino, an earlier explorer and proselyter among the native people for
the Catholic Church.