Regarding your question about the marinade, I usually go with a blend of olive oil, soy sauce, and a touch of vinegar. Let it sit for at least four hours though overnight works better. The acidity helps break down the fibers and keeps everything tender. You can adjust the portions depending on how salty you want it. I don't measure precisely and just go by feel. If you want it less tangy, cut back on the vinegar and add a little honey. That should balance things out nicely. Let me know if you need a hand prepping. I was thinking we could test the recipe this weekend if you have time. I can bring the ingredients over and we can run through the steps together. It would be good practice before the gathering next month. I think the results will turn out well with some advance preparation.

Let me know what you think and I can adjust the plan accordingly. The quantities are easy to scale up or down depending on how many people we expect. I have all the essential tools here so no need to bring anything extra.

About the travel plans for next month, I think the earlier flight is the better option because it gets us in by midday. That leaves time to check in and explore the neighborhood before dinner. I already looked into rental cars and found a reasonable option near the airport. The hotel offers parking for guests at no extra charge which is helpful. I will send you the reservation details once I finalize everything. Let me know if you prefer a different departure time. I can adjust if needed. Also, I wanted to ask if you have any preferences for restaurants in that area. I found a few spots that look promising but I would love your input. We can plan the itinerary once the travel is sorted. Let me know what you think about everything. I think we should also book the tickets soon because prices may go up closer to the date.

Once you confirm your window I will go ahead and lock in the arrangements. We can sort out the activities together when we arrive.