Growing up there were just some things
that this little pudgy boy would not eat. High on the short list of
food items, along with sour cream and avocados, was this recipe called
Capirotada. No matter how hard they tried I just wouldn’t move past the
strange blend of ingredients that went into this Mexican bread pudding.
Now it’s the only thing I want to eat.
Capirotada is a Mexican bread pudding that’s normally served during Lent. Because of this it has always featured any ingredients that were on hand and someone on the humble side of desserts — a tad bit plain and not too sweet. And like most recipes coming from a country as diverse as Mexico, it’s also infinitely adaptable. It’s hard to find the same recipe for Capirotada when you begin to look around and speak with Mexican cooks.
Perhaps it was the slant of late afternoon sunlight filtering through
the vine-laced pergola, gracing the plank of organic crudités. Maybe
it was the large grape leaves serving as blotters and platters for the
abundant array of fresh foods presented that perfect June day. 
I’m in Center City Philadelphia, back in my hometown for a medical meeting, waiting to cross Market Street, and I hear this exchange between two people who have approached from behind:
I sing to my grandsons, one via the wonders of video "Skype-ing," and
the other up close and very personal. I perform the usual stuff mostly: "The Wheels on the Bus," "Old MacDonald,""Itsey-bitsey Spider", and "The Alphabet Song," with everyone's favorite line: "L-M-N-O-P."
Yesterday morning, I stood at the entranceway to our living room and surveyed the damage. There were stacks of books and magazines on the coffee table, tumbles of blankets on the couch, a smattering of empty mugs with used tea bag strings dangling over their rims. My abandoned crutches were leaning on the door, my physical therapy CPM machine on the floor. 