Continued from yesterday... On Saturday we had a carne asada, or Mexican barbecue, at Claire and Miguel's place. Carne asada also refers to the meat - carne asada - which is made from skirt steak marinated with spices and olive oil then cut into slices, cooked on a grill, and often served up in tacos. The plan was that Miguel's mom, ...would oversee the preparation of the carne asada, the home-made tortillas for tacos, and all the sides and fixin's, while I'd be in charge of - what else? - the desserts. In fact, as my cherry almond streusel pie had been requested in advance, As the guests - a group of Miguel and Claire's friends - were invited for 2 pm we had to hit the ground running on Saturday morning to get the shopping and cooking done in time. But first breakfast, of course. Tom and I woke up early and headed out around 7:30 am from our hostel back to the Bongo Room (see yesterday's post), hoping to beat the Saturday morning breakfast crowd. But crowded and lively as the streets of Wicker Park had been the previous night, this morning they were empty and quiet. The traffic was so light that I was able to stand in the middle of the street and get a couple of good city shots. Anyway, between the empty sidewalks and the empty streets I guess it shouldn't have come as a complete surprise that most of the stores and restaurants in the area weren't yet opened, including The Bongo Room which, as it turned out, didn't open until 9 am. It is me, or does that seem kind of late for a breakfast joint to open? No problem, though, we found ample nourishment at a very nice - and - empty Dunkin Donuts. After breakfast Claire and Miguel picked up Tom, me, and the cherries and drove us to their place, After a shopping trip to a local Mexican market, which was the best place to find skirt steak for carne asada, we returned to Claire and Miguel's and got to work, ...making a fresh pico de gallo salsa with tomatoes, onions, cilantro, and a jalapeno pepper from Claire and Miguel's garden, ...with the help of sweet Brisa, ...and just about every job that needed to be done. ...we started setting out the hors d'oeuvres, We set out a butcher block on which people could cut up the carne asada, the better to fill a tortilla with. A good - and delicious - time was had by all.
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hanks for sharing the article, and more importantly, your personal experi ence mindfudslly using our emotions as data about our inner state and knowing when it’s better to de-escalate by taking a time out are great tools. Appreciate you reading and sharing your story since I can certainly relate and I think others can to
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December 2023
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