We learned American Spanish when I was in school, no vosotros, no soft S, because we learned it from Cuban teachers. My kids got a mix but mostly, as you are saying, Spain Spanish. I think part of the reason is that Spain Spanish is one thing - canonical Spanish, yes? But in the Americas it’s varied, different in the US from Mexico, from Colombia, from Argentina, Costa Rica. Dialects.
If you can’t do anything about it, and pushing through isn’t going to make matters worse.
Or if you know it won’t last forever and you can manage it.
Sometimes the only way out is through - like with grief, or childbirth, you cannot get past it without just feeling it.
Oh, no, Timmy fell down the well again!
You don’t ever have to have a relationship if you don’t want to, it’s your life, live how you want. I do personally think there is a benefit to early life relationships, helps us learn to relate to others, people who stay alone for so long get too particular about their lives and can’t always transition to shared lives. But that’s not insurmountable even if it happens to you, and it might not, or you might decide you don’t ever want to couple-up. All that is up to you, enjoy!
Oh I am still tech support for some of my kids (and definitely for my husband). But yelling at my phone to “turn on the flashlight!” and leaving bluetooth on are the things I think drive the kids batty. “Mom! Just drag down from the top!”
Be glad I’m the good one, I guess? Or can we achieve balance and each end up with 50% good, 50% bad?
Monsoon Wedding
Mmm, that’s not too hard to make. Orange-olive oil cake is so good.
Everything that has to be individually worked like that is a drag. Each one rolled out and cooked by itself. And it’s never one, right? The only time we do that is for a party so it’s at least two dozen.
I love homemade croissants, and make them, mostly because with sourdough starter in there the flavor is incredible but while I am a reasonably neat- handed person, you are understating the difficulty of laminated dough. It wants to tear, the dough and butter have to each be at the perfect magical temperature, can’t overwork it, dough is delicate and butter is tough. It’s fussy as fuck.
I just made that this week and think I may agree with you, or at least I’d not try on a workday again. I didn’t have the right peppers and used dried ancho, jarred roasted red pepper and a little fresh red pepper and it came out really good, sorta new world /old world delicious fusion but my God, toasting, grinding, processing, tasting, resting the paste. Started in the morning and let it rest while I was at work. Also started sourdough naan in the morning & of course made a vegetable dish to go with the meat - everything was good but I was exhausted by the end of the day!
Well if money is no object then a world tour that lasts the rest of my life, thanks (or if I can use this magic purse on behalf of others instead, stay home and buy up all the world’s debt, sponsor a jubilee year.)
I have done sous vide steak and sous vide egg cups. Both very good but I can reverse sear steak and get as good a result; the egg cups though were incredible and I don’t know another way to get the low and consistent temperature. It’s like a warm water bath for them.
Nah, I’d probably believe it, unless things inside the city were so bad I had some reason to doubt.