I think the best approach for the team building event would be to start with a casual breakfast around 9 so everyone has time to settle in before we begin the activities. We have about 20 people confirmed so far and I think splitting into four groups of five would work well for the problem solving challenges. The venue has two main rooms we can use and the outdoor space is available if the weather cooperates. For the afternoon session we could do the collaborative build activity where each group works on a different part of the project and then we bring it all together at the end. Let me know if you think we need to adjust the timing at all because I want to make sure we wrap up by 4 at the latest. We also need to finalize the lunch options soon so I can send the order in by Wednesday. The vegetarian and gluten free options have been confirmed with the caterer so we should be good there.

Let me know your thoughts on the schedule when you get a chance and I can lock everything in with the venue. They need a final headcount by Friday so we should decide on the menu by then as well. I think the breakout rooms will work nicely for the smaller group discussions after lunch.
HARBOR FREIGHT
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I usually start by browning the meat first in a heavy bottom pot with a little oil over medium high heat and then remove it once it is nicely browned on all sides. Then I cook the onions and garlic in the same pot until they are soft and fragrant which usually takes about five to seven minutes. After that I add the tomatoes and let them cook down for another ten minutes or so before adding the meat back in. The key is to let it simmer on low for at least an hour and a half to really develop the flavor. I also like to add a bay leaf and a cinnamon stick while it cooks and then remove them before serving.

You can make it ahead of time and it actually tastes better the next day after the flavors have had time to meld together. Serve it over rice or with warm bread and a simple salad on the side. Let me know if you want me to send you the exact measurements for everything and I can write them out in a neat list for you. I usually eyeball the spices but I have a rough guide I can share if that helps.