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Happy Cinco de Mayo! Our friend Pili is coming over tonight to cook for us. She’s actually Spanish, but her family owned a Mexican restaurant for years so she got in the habit of celebrating the holiday. It will be a family holiday with the three of us, Carri, Pili’s partner, and Jon’s parents. I haven’t celebrated Cinco de Mayo since Spanish club in high school, but I’m positive the food will be much better. Pili is an amazing cook, and in high school the club members themselves, including me, cooked the meal. A bunch of mid-western high school students cooking Mexican food, often for the first time. The results were not pretty, and often not entirely edible. Though it was one of the first times I learned that pretty doesn’t mean it tastes good and looking icky didn’t mean it wasn’t good to eat. Of course, some times looks are accurate, opossum stew comes to mind.

No, really, I’m from the deep south originally. I’ve had opossum stew, and it’s about the greasiest meat I ever want to attempt. Waahh! Include a full body shiver with that and you’ve got the reaction. For all you southerners or wild game eaters that want to argue greasy meat with me, let me add I have not eaten raccoon or bear. I’m told unless cooked very carefully both meats are greasier than opposum. If that is true, I do not want to test this theory. See earlier reaction. Thuaaaa! You must stick your tongue out in order to make that sound properly.

I’ve made more progress writing today than yesterday, but as it nears five o’clock I’m tired. Since I’ve been working since about nine this morning, that’s probably normal. There was a break for Jon and I to do yoga, which helped with all that sitting at the desk. But now, done for the day. I’m closing up the office and heading to the house so I can see if Pili needs me to play souse chef. Though Jon’s a much better cook than I am, so he’s probably souse chef. I’ll just chop things. Cutting things up; that I can do. Oh, and for all of you who don’t know what souse chef means, you are obviously not watching enough Gordon Ramsey.