our little house
Hello, my name is Abby. I live on a mountain in Mexico in the middle of nowhere. One of the reasons I live here is that I wanted the proverbial simple live. A consequence of living in Mexico and being broke is that I haven’t enough money to get resident papers and so must leave the country every six months, which I have been doing for the past seven years. Often kind friends and family help me with a ticket for a visit, thus my travels have taken me to Iowa, Illinois, California, Colorado, Hawaii, Texas, and Michigan. A common thread that runs through my travels is hearing about people’s interest in living more simply, downscaling, treading more lightly, buying locally, sustainability …… there are so many ways to approach this concept. Because my husband Felipe and I are on our way to achieving this, debt free, low impact, back to the land status people often ask me where to begin. Followed by the statement, “It is so overwhelming”. This I understand. I was so beleaguered by the prospect when living in Chicago I felt retreat was the only solution, and though I am happy with my choice, I now understand that life can be VSVEVG, anywhere. In this blog I write about life in rural Mexico, and what we’ve learned through trail and error (mostly error). I hope to relay information that can make your lives easier, cheaper and kinder to the planet. Ideally, I’ll make you laugh along the way.
A bit about us:
Felipe and I live on 7 hectares of land near his small home town in Morelos. Our home is one story, nine by four meters, made of concrete block. We have a well (six meters) that Felipe dug by hand, it provides sufficient water for our home, livestock and a small garden year round. At present we have 8 pigs, 3 horses, 2 ducks and various chickens, dogs, and cats. We have electricity which is a blessing, but our goal it to be solar-powered. We own outright everything in our domain, our income is approximately 100 dollars a week, with occasional windfall (gifts, odd jobs, art sales). We farm about 5 acres, mostly organically, by hand. We are in the process of weaning our land off chemical dependence. Our goal is a zero waste, self sustainable life.
Very simple, very easy, very good is how Chef Dean Zanella describes his dishes to his wait staff during pre-shift meetings. I am proud to have worked with Dean and thankful for everything he taught me about the concept.