Because You Make Picadillo

You took the ground beef out of the freezer to thaw.

There are raisins in the pantry and green olives in the door of the refrigerator.

It’s time for more of your picadillo. It’s one of my favorite things about your half-Cuban-ness.

I’m looking forward to the dinner and then the leftovers and then when you make the picadillo empanadas a couple days later. Little meat pockets of joy.

I’m looking forward to the weekend!

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3 thoughts on “Because You Make Picadillo

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