(no subject)

I just spent the last hour cooking saltsa kima (ground lamb with butter, red wine, tomato paste, cinnamon, onion, garlic, and parsley) to be made into moussaka tomorrow. Now I'm sitting with a large block of manchego warming beside me, next to the remainder of the red wine. I'm listening to Dirty Vegas and there's a blue-rimmed glass of daffodils a few feet away.

Ahh. Weekend.

We're still figuring out what to do tonight. I feel lazy but open to possibilities .. we'll see.