It’s that time of year, when we set our clocks back, and gain that extra precious hour. Most people, myself included, typically relish the extra hour of sleep this can provide. This year, however, I woke up promptly at 5:30 (what would have been 6:30 yesterday) and thought about how this could also actually give me an extra hour to get things done today. I’m always saying there are never enough hours in a day. Besides Mr. N and Mike were already up and at ’em. They are the early risers. And they do not move very gingerly about the house. 😉
Le Ronca El Mango is a Cuban expression translated to mean it snores the mango. In other words, when something is too much to handle or simply ridiculous. That’s kind of how I feel about 2012. Let’s just say I won’t be sorry to see New Year’s this year. It’s been a year that snores the mango (albeit not entirely – there is certainly more good than bad). But we have faced a few situations that were at the time a bit much to handle and a few situations that are just down right ridiculous.
That said, when facing ridiculous situations and challenges it’s often an opportunity to learn a great deal about yourself, about priorities, about your family, your friends and your place in life. One of those friends that helps me to rise above it all, so that despite the situations I can honestly say I’m happier, prouder and certainly grateful, is my best friend Sue. Her friendship is a gift. Continue reading
I really was planning to bring you Mr. N’s state fair recipe today. It’s been made, photographed and eaten. It’s been patiently waiting in the wings…and it’s going to have to keep waiting. You see tonight we made our first Cuban recipe and well, it just can’t wait. Or, maybe, I just couldn’t wait.
I have to confess I was rooting for Cuba all along. I’ve wanted a Cuban sandwich for years. Why I haven’t had one yet, I don’t really know. But since you all voted for Cuba, I now have no more excuses. So we’ll postpone our state fair dessert for one more post while we share what is probably our most anticipated recipe yet (by Mike and I anyway), The Cuban. Continue reading