Some days the planets align and everything needs to get done all at once. I ran out to the store over lunch to buy some time in the evening, I also picked up a very delicious blueberry ginger kombucha as an afternoon treat.
Right after work I got through the last of the weekend's dishes and started prepping arepa filling. It took longer than expected to get the veggies finely diced and all the meat off the chicken. As I was wrapping up, my wife was just getting done with work and it was time for a workout.
Near the end of the session I realized I hadn't even begun to prep the roasted cauliflower side we'd planned on. I leapt off the stationary bike, took a fast sink shower, and started chopping. I got as far as oiling the pan and laying out the florets before my 7pm deadline arrived and I was due on a call. My wife took over, seasoning the cauliflower, getting it in the oven, and then starting on the arepas themselves. I got word an hour later that everything was finished, I quickly wrapped up the call and we finally sat down together to eat with last night's Jeopardy.

Venezuelan Arepas
J. Kenji Lopez-Alt’s recipe for Venezuelan style arepas. Ingredients * Masarepa (1.5 cups) * Water (1 cup, more as needed) * Vegatable Oil (1 tsp) * Salt * Butter (2 tsp) Directions 1. Preheat the oven to 325°F. 2. Combine masarepa, water, and vegetable oil in a medium bowl and knead with hands
Chicken & Avocado Arepa Filling
A cold shredded chicken and avocado mixture to fill fresh Venezuelan arepas. From Lisa Goldfinger at Panning the Globe. Ingredients * Chicken (1 lb, cooked and shredded) * Hass Avocado (2, peeled, pitted, and mashed) * Mayonnaise (2-3 tbsp, we subbed sour cream) * Lime Juice (1 tbsp plus 1 tsp) * Red Bell Pepper

Hectic Tuesday