My name is Tami and I was born in Cleveland, Ohio. My mother was 18 years old and had moved to Cleveland to be with my father.

Before I turned 5 years old I had experienced sexual abuse that haunted me up until I was 25 years old. As a result of this abuse I suffered from anger that put a strain on my relationship with my husband in more than one way. It wasn’t until I spoke up about the abuse that my mind was no longer prisoner of these haunting memories.  My anger subsided and my heart was able to love again.

After my mother had my younger brother she decided that staying in Cleveland was not the best thing for her and her 3 small children, so she moved back to Texas where we were raised by a wonderful man my mother met a few years later.

My life has not been perfect in many ways but who I was yesterday is a result of who I am today.  As a result of giving my life to Christ, I have been able to bounce back up from past failures and tragedies. I may not be where I need to be but thank God I’m not where I used to be.

Today I am a 31 year old wife and mother about to rejoin the workforce.  I do not have everything in life figured out and that is why I follow the teachings of the bible.  Though others may differ, my decision to follow Christ has not failed me yet, and I have made some pretty poor choices in my life.  So I have decided to start a blog to share my past and my present with the world wide web.  Is this a wise or not so wise decision?  Only time will tell.

Welcome to My Big Fat Mexican Life.


16 responses »

  1. I enjoyed your blog! Everyone makes some poor decisions sometime. Its how we react to them that defines us. Following Christ is a great way to go and his decisions are good for all of us! I look forward to following your Big Fat Mexican Life!

    • Thank you so much for reading. I am believer in who I was yesterday is a result of who I am today. If I had not experienced certain things in my past, then I would not be able to reach others who are going through the same thing. I am grateful to God for my past and delivering me from it as well. My Big Fat Mexican Life certainly has gotten a little fatter since I have moved to Mexico. I can’t resist all the great flavor Mexico has to offer. Thanks again for following.

    • Mexican and Italian…what a great mix! Thanks for reading my blog and I look forward in following you on your culinary journey.

        • I have not lived in Cleveland since before I was five. I was raised in Texas and now live in Mexico.

        • Not quite. I live in a border town. I once asked my husband’s cousin who knew how to make Tinga because I love it and she said, and I quote, “We are people of the border. We eat McDonald’s.” So because I live in a border town I think I am being deprived of true Mexican dishes. So if you have a good Tinga recipe please pass it on.

        • Just for you!!

          Tinga de Pollo

          1 Onion Sliced into rings (use a mandolin)
          3-4 Chicken Breasts (bone in)

          1 Can Chipotles en Adobo (for the best flavor use La Costena)
          1/2 to 1 whole Plum Tomato (depending on level of heat you desire from the chiles)
          1 clove of garlic

          Half a head of garlic (skins still on!)
          Half an onion quartered
          1 tsp black peppercorns
          1 1/2 tsp. kosher salt
          1 carrot chopped
          1 stalk of celery, chopped

          1. Place the half a head of garlic, the onion, bay leaf, peppercorns, carrot, and celery in a stockpot and also place the chicken breasts, bring to a boil then reduce to a simmer. Simmer for about 1 hour or until the chicken in completely tender.
          2. Remove the chicken and allow to cool, then shred it by hand and set aside.

          3. In a medium to large cazuela (you MUST use a clay cazuela!) bring about a tablespoon of oil to temp and add the onion and a pinch of salt, cook the onion until it is translucent, then reduce the heat, continue to “sweat” the onions until nice and tender.
          4. Take the chipotles, tomato, 1 clove of garlic, a peel of onion and about a 1/2 cup of chicken stock and place in a blender and puree until smooth. Then force through a medium mesh sieve into the cazuela.
          5. Simmer the onions and the sauce for about 15-20 minutes to reduce some of the liquid. Then simply add the chicken and simmer until it is heated through.
          6. Serve with Tostadas and crema!

        • You are awesome! Thank you so much! I must make a trip downtown for a cazuela. Oh and can I put the cazuela on the stove top?

  2. This is the best therapy in the world for me…I look forward to watching your quest. Jesus was the only thing that saved me from myself after a relative molested my for 5 years straight — 12 -17. And I can say with all the confidence in the world that I am healed completely! I look forward to seeing Him do the exact thing for you!

    Viva La Mexico!!

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