There is no more time to procrastinate. My time in Buenos Aires is winding down, and I have goals to accomplish. Things are moving now. It took longer than expected to carve the path and find the water, but now it’s flowing.
In case you’re late to the game, I have three main goals this year around the world:
- grow my business
- meet designers in every location
- cook with locals in every location
Last Friday, I interviewed my first local designer for Designers Drink and I helped with my first asado for Little Spoon. Both went well. I’ll be writing up the asado story in the next couple of weeks and making it available to my Patreon subscribers.
Marcello, my asado mentor, is a native to Buenos Aires, and he’s intimately familiar with the asado. He grew up grilling every weekend with his family. As inflation has risen in Buenos Aires, asados have become a less-frequent occasion, which is cause for lament. It’s a celebration of life and friendship and family. It’s not just about the exquisite meat and complex wines, it’s about feeding relationships so that they grow and flourish, too. An asado is, at least, a 5-hour affair. It’s meant to be slow. It’s meant to take time. It’s meant to give you plenty of time to talk and eat and just be. I’m excited to share it with you.
Tonight, I’m cooking with another local, Ali. I met her through a friend-of-a-friend here, and she was very enthusiastic about teaching me the dishes that are near and dear to her heart.
I’m a bit overwhelmed by everything I’ve done in the past week and everything that’s still left to do. I visited the beautiful, modern art museum, MALBA, and thought about life and death and struggle. I visited the beautiful Recoleta cemetery and thought about life and death and struggle. I happened upon a beautiful Carnaval practice and thought about life and death and struggle. I find that words fail me right now.
In a plot twist, my training as a barista has come in handy again. My coworking space, AreaTres, has an amazing espresso setup but hasn’t been able to find a qualified barista to run it. I was making cold brew coffee with a fellow hacker and one of the co-owners asked to try some. He then paid us 200 pesos for more. After the cold brew was gone, I asked if I could try my hand at the espresso machine. He agreed, and now I have a pop-up coffee shop every morning from 9-11! The A3 owners not-so-secretly hope that I stay in BA. If only coffee paid better…
What in your life has come back around in a surprising way? Comment below and let me know.