It took four full moons to grow.
Another to dry.
A couple of days in a lime bath and its ready for grinding into dough.
I watch Guelita's hands swiftly pat the masa, spread the meat (eight hours of simmering tender), pinch and seal and wrap in its corn husk blanket.
Pat, spread, pinch, seal, wrap. Dozens of repeated movements.
Three hours of steaming.
All this work and for what?
Tamales, hot, spicy, tender. Devoured in five minutes, ten if eaten slowly.
dishes to wash (one is never really caught up),
floors to mop,
laundry breeding piles on its own,
"I love you, Mom" in a child's scrawl,
fuel for the soul,
Dedicated to my own dear mother whom I can never repay and still don't fully appreciate. I love you, Mom!
All images © Montserrat Wadsworth
Montserrat is a farmer's wife, mother of ten, chocoholic, homeschooler, photographer, blogger, Scrabble player, and loves all things beautiful. You can read more of her musings at her blog Chocolate on my Cranium.