This is the home page of Jerry Lowery a redneck born in Mississippi but who has spent all of his adult life in Mobile Alabama. He has recently moved to Ecuador where he plans to travel extensively through Ecuador and other South American Countries. This is a chronicle of those travels.
This is a photo taken by the bus driver as we were boarding the bus in Cuenca.
Another photo at the bus terminal in Cuenca
Photo of the cafe where we ate when we weren't eating hog and ayampaco
Photo of the hotel in Pablo Sexto where we stayed. The hotel owner was a cousin
Home of Victor Gonzalez. The oldest Gonzalez brother, who is a school teacher and a "stand up comedian"
This was the home that Senor Gonzalez lived in before moving to Cuenca
This was a nice suprise. This is Susan a neighbor in Cuenca who was visiting Pablo Sexto the same time we were.
This is the Pablo Sexto Catholic Church. All of the Gonzalez family are very religious.
Catholic Church Alter with Galo
This is the Pablo Sexto City Hall
While walking around town with Telmo and Galo, we ran upon this big Parrot. He is suppose to talk but he wasn't in a talkin mood this day
Cutting cabbage, one of the main ingridents in ayampaco
It takes a lot of cabbage to make ayampaco
A corner photo as the men watch "The Boss", who makes sure everything is done right.
Shelling pas and "shooting the bull".
Peeling yuca root, one of the main staples in the Pablo Sexto diet
Shelling peas and shooting the bull
You can't have a good food without onions
Filling the banana leaves with the ayampaco recipe.
After the banana leaves have the right amount of ayampaco mix in them they are folded and tied with a wire.
A photo of an ayampaco bowl
Getting the grill ready for the ayampaco
The wrapped ayampaco waiting for the grill to get hot.
"The Boss" cleaning the banana leaves.
Plenty of ayampaco is needed for tis mob
Loading the grill up with ayampaco.
The grill is loaded up and the aroma is making me hungry.
This batch is almost done
This batch is done.
Hey, how did Galo get the first plate.
The ladies are loading up the plates
At last I'm starved
The last of the ayampaco.
Umm! Umm! good!
Victor and his son the Doctor
The last plate of ayampaco
After the feast it was time for some futbol.Everybody on these two teams were kinfolks. One team was the shirts and the other one was the skins.
The second day of my trip to Pablo Sexto we had a hog killing party.
Cutting cabbage. Every meal has to have cabbage.
The two Doctors
The hog men.
I join the hogmen
Cleaning the hide with a blow torch
Scraping and cleaning the hide.
Scraping, cleaning and cutting the hog
Here I am checking to be sure that they are doing it right.As if I would know.
The professionals are checking the operation now.
Pablo Sext Appetizers roasted corn, harmony, pigskins
Skinning the hog.
Eating pig skins
Who told the bzzards we were killing a hog.
In the background, cutting the hog up.
Buckets of cutup hog.
Look at those hams.
Wait until these hams are cured in a smoke house.
We had a small intermission to watch a cousin play in a soccer game
This is a bucket of stuffing used to make sausages.
Another photo of the stuffing container.
Making lard. The hog fat is put into kettles and cooked. This results in lard used for cooking and a crackling.
Gettimg ready to start the sausage stuffing.
Another photo of the stuffing bowl.
The stuffngs are stuffed into the hog's cleaned intestines. This results in a sausage that is then cured in a smoke house
Another photo of stuffing sausage.
"The Boss" checking to make the lard making is going ok,
The lard is about ready for straining
Telmo with his daughter and her cousin
This is the part of the hog used mto make the lard. It comes from the fat of the hog
Straining the lard. It is liquid now but will jell when allowed to cool
The next day we went to Vincent's camp on the river. This is a photo is a scene showing the tropical foliage.
Another photo of the foliage around the camp. It's one of the most beautiful places I hav ever seen