”I don’t aspire to be like other drivers – I aspire to be unique in my own way”. Lewis Hamilton, Racing Driver

How to get your first Mexican driver’s license in 10 easy steps:

1. Download the English test study version but, beware – they’ll still manage to sneak in a question or two that was not on the study test
2. Make a cita (appt. online) but, as we discovered, being “Tercera Edad” (third age/seniors) we go to the head of the line under Mexican law (60+)
3. Submit your paperwork for review: passport, green card, proof of address, CURP # (SSI equivalent), and marriage certificate – once stamped, move on
4. All the above information is captured by a clerk … verification of data, signed acknowledgment – once stamped, move on
5. Mug shot and fingerprints taken – once stamped, move on
6. Electronic written test – go to an assigned computer station – answer 10 questions only – ACED it – once stamped, move on
7. Driving test, but if you are in possession of an active license it’s not required – once stamped, move on
8. Take your stamped documentation to the cashier’s window – pay fee (half for seniors) – once stamped, move on
9. Turn in all your properly stamped documentation with pay receipt – move on
10. Wait for your name to be displayed on the information board – approach the clerk – collect the license and depart a happy camper.
    Total time spent was just under one hour (thank goodness for being tercera edad and heading to the front of the line!). The process was pretty expedient although there are lots of redundancies as we maneuvered through the labyrinth Mexican DMV. As I’ve said before, Mexicans love their paperwork.
    Now get in the car, close your eyes and drive away fast that is how we roll SOB!

On Tianguis market day a bit of inclement damp weather kept a few of my favorite vendors away; like my flower seller, Javier. I had to suffice dealing with another vendor with higher prices and inferior selection, Oy Vey! And thankfully, Vicki & David, our bakery couple, were there to buy bagels in a flavor we’d requested for them to make for us: cheese & jalapeño.

On the menu this week ~ in tribute to pastry chef Maida Heatter’s recent death, David baked her famous “East 62nd Street Lemon Cake,” a luscious, golden bundt cake with a puckery, citrus glaze and served with sliced strawberries. He is slowly conquering high altitude baking and building his baking confidence.

Last night we dined at our favorite restaurant as we work our way through their new summer menu. Our appetizers: Seafood Soup as bountiful as the sea; Spring Salad – a plate of summer freshness drizzled with a Jamaica (hibiscus) vinaigrette and edible flowers.

Main course of Amaranth Shrimp (an ancient grain) with a mango sauce and Grouper a la Veracruzana (more pretty flowers); both dishes perfect in taste, balance and presentation…..but the star was dessert – the Elote Ice Cream (corn) made with fresh goats’ milk (we know the goats!) – it was silky deliciousness of perfectly blended flavors … who knew?! The ice cream helped me wash down their incredible Carrot Cake.

Wednesday’s showy sunset ~ a molten lava sky ~ a gorgeous gift from Mother Nature.