# EP 53 -Ser un buen host no es caro ft. Carla Chalas

An episode of [Economics Data Podcast](https://invisiblenetwork.ai/podcast/1690287258), 5 Jun 2024, 58 min.

Audio: https://dts.podtrac.com/redirect.mp3/api.spreaker.com/download/episode/60279637/ecd_carla_chalas.mp3

¿Puedes ser anfitrión on a budget y sin estrés?🔥😲 Si algo aprendimos de este episodio es que ser un buen host es como un músculo que se va desarrollando con el tiempo y la práctica. “Ser un buen anfitrión consiste en hacer sentir bien a los invitados con el menor esfuerzo posible” - the hostess place. Si quieres seguir aprendiendo de finanzas “con cucharitas” síguenos Instagram Youtube TikTok

## Transcript

[0:03] You' re not ready for the financial event that will change your life forever.
[0:07] Finally, the event you expected most, the most important financial event of
[0:12] the year, the financial fair finance with spoons, the appointments next Saturday 3rd
[0:18] or July or the Intercontinental Hotel, where we will have a small one full
[0:22] of financial knowledge, talks and an interactive space where you can know and request
[0:29] the best financial products. Buy your lockers www. Economic com of men welcome
[0:41] to Economics tata your finance podcast. Here we will speak lightly and sincerely of
[0:47] money, where together we will turn the difficult into easy and clear we will
[0:54] take our finances to another level. From now on, your numbers will be
[0:57] as if you' ve never done this for a lecturing past, a healthy
[1:03] present, a promising future, and a grateful pocket. That' s why
[1:07] we' re following us on Instagram, Facebook, tiktok, linking and Twitter,
[1:11] arroba and Coronstat. Welcome to a new episode of your Podcast Finance.
[1:15] I am Laura and Kimerley and today that we bring an episode that I am
[1:19] sure will be of great use, not only for those people who have just
[1:25] moved alone, they have just married, they have just started living with their
[1:29] partner, because it is also valid, so because I started, but also
[1:34] for those people who have not yet taken the step, but are planning for
[1:38] this, because eventually that will eventually come to this moment when we are going
[1:42] to get out of the colding years, that we are going to leave our
[1:46] parents' house and we are going to have a new company that is our
[1:51] home and that is supposed to be the place of peace, instead of giving
[1:56] us well- being, because it is the place where we stay the most
[2:00] time. Or I' d say if you don' t, and especially
[2:01] the time when you come out of those golden years like you mention how everything
[2:06] comes to you suddenly and comes to you too, you stop wanting to go
[2:12] out so much yes and then already go on doing the events activities in your
[2:15] house, like you' re born that inner doña that I never thought I
[2:21] never had. And definitely a hundred that I need help in this regard and
[2:27] I feel like I would actually pay 1, 000 percent a course to be
[2:31] taught to host a hostess. I' d like to understand if you'
[2:35] re born with that gift or, if it' s your parents or if
[2:38] you believe it, I want to understand that. So in order to understand
[2:46] it, we had to bring or see you on the subject, because if
[2:51] we stay between Lauro and me, no, no, no, no,
[2:53] don' t have telesoria. We are faithful to go to the counselors to
[2:57] give as much information as possible and as you say, because if you are
[3:00] a person who may have never seen you at home, that your parents were
[3:04] not hosts, but you have this desire, for let us see if you
[3:07] really, even if you are not born with that, for if you can
[3:10] learn it exactly. And for that, obviously, we brought a professional the
[3:15] real hosts of Dominican Republic Carla Charlas welcome. Thank you, thank you,
[3:23] real girls for having me and for me it is a pleasure and an honor.
[3:28] First to be here with this wonderful project, with this scenery, spectacles
[3:34] that you have, that is, not to record the first episode, with
[3:38] the first set that you, I mean is too beautiful and I am not
[3:46] happy to be able to talk about what I like and, obviously, to
[3:51] answer the concerns and to help and give tips, not only to you,
[3:53] but also to those who are, because we have a million doubts, I
[3:57] mean, we end up seeing how we address these doubts here in the podcast.
[4:00] I think we owe him two episodes, yes or a series, that
[4:03] we can do one phase, one part two and start three. Carla doesn
[4:09] ' t like being a host is right and yes not definitely. We,
[4:15] before recording this episode, did a survey on our instagram to see if people
[4:19] really liked what, how they felt and many people told me look at my
[4:24] house, it' s my resting place. Then I' d rather not
[4:29] have guests. Or that it was overwhelming, for example, aha that a
[4:32] lot of stress, a lot of anxiety when receiving visitors. Then I want
[4:35] you to explain to us you can really receive visitors. Be a good host.
[4:41] If one is plotting in the process. They look like everything in life.
[4:45] It' s something that' s a muscle that if you don'
[4:49] t train it, you won' t strengthen it, and the less you
[4:55] train it, and the less you expose yourself to it, the harder it
[4:58] gets. I' m really gonna tell you something when I got married,
[5:00] even though I had good giving a little bit. Obviously in context, I
[5:08] come from a family where first super flirtatious women, my super host mom,
[5:14] my super hostess paternal grandmother receive thirty, thirty- five people every Sunday religiously,
[5:20] and it was something I constantly saw. But when I got married,
[5:28] I wasn' t the posts that I am today for nothing, or it
[5:32] was something that went away, developed and was nourished. Of course, at
[5:39] first, obviously every event I had to do for myself was a stress.
[5:43] I didn' t enjoy it. It was for me it was chaos,
[5:47] I mean, it wasn' t something I could really sit and enjoy.
[5:51] And obviously then, over time, I began to learn and understand that there
[5:56] are things that help us slowly to start enjoying those moments and first to take
[6:01] into account something very important. If the host does not enjoy suay it is
[6:10] not noticed and the guests do not enjoy equally that is a reality. Now
[6:15] that I' ve been learning over time, obviously they planned the pre-
[6:21] action planning for any activity, whether it' s a planned or spontaneous activity,
[6:28] because it' s going to happen to them that our sponofs are spectacular
[6:33] is shining and they love to say my love. Or and it comes full
[6:34] and full and it' s six o' clock in the afternoon and they
[6:39] ' re coming at eight o' clock at night. But yeah, yeah,
[6:41] it' s good, that' s planning. But for me,
[6:43] above all things, it' s that if we always keep that mindset saying
[6:47] woe. To me this is torture. I don' t enjoy it.
[6:51] Really. I can' t, obviously never, ever invite people to your
[6:57] house. And so, as there are people who think their home is we
[7:01] ' re going to say that space of peace, of tranquility, but it
[7:05] ' s also the place where you can create the most memories and time.
[7:11] Time and memories are gonna say in the one thing you do. For me
[7:15] I think it' s the most valuable investment, because you can' t
[7:19] get it back anymore and the memories you can create in that scenario, which
[7:25] is your home, which is not me. I always say, gentlemen,
[7:27] houses are not museums. The house is to enjoy them, enjoy them.
[7:31] That impression you made of your house. Sure, you want to get there.
[7:34] There are days of peace, that you want to be calm, but
[7:39] how nice you can also start to create memories and moments in your home,
[7:43] in your home. Then you have to expose yourself in order to try obviously,
[7:49] to start that there are always going to be moments or situations that will
[7:53] create chaos in any activity, something that didn' t work out well for
[7:56] you or that has worked out well for you. But when you train for
[7:59] that, it' s already those little obstacles that arise along the way,
[8:01] you know how to fix it or you already let go and you flow more
[8:07] easily. Ok I would say that I also relate it to being a good
[8:11] host to being good in finance, because, as you say so that finance
[8:15] does not create stress, it is necessary to practice them, It is necessary
[8:22] to acquire knowledge, because we are not born knowing everything and putting everything into
[8:26] practice. That is what one learns, for so does one’ s confinances.
[8:31] If you just think that making a budget, it' s going to
[8:35] create stress and always love you, but you don' t find tools to
[8:39] help you cope with that situation, because it applies just like that part of
[8:43] Hosse. If you don' t open up to acquire knowledge, to put
[8:46] it into practice. Like you say that muscle. I have to exercise every
[8:50] day so I can enjoy it. It' s the same with finance.
[8:56] There are many people who have the mentality. I don' t want to
[9:01] see my numbers that stress me out and it' s okay, but you
[9:05] have to take action, you have to and the numbers you always have to
[9:11] see it exactly, there' s no choice and it happens just the same
[9:13] with being a good host. It may be stressful for you right now,
[9:16] but it' s starting little by little as you say, to create memories,
[9:20] to create moments, to see the positive side, although maybe the first
[9:24] time you invite people to your house, it' s going to create stress.
[9:28] But ok, what I can improve next time acquire knowledge so that the
[9:33] second time I can already enjoy it a little more. That' s right,
[9:37] I totally agree. I am truly a faithful believer who, in the
[9:41] midst of practicing things, you become more pro and lose your fear, because
[9:46] sometimes fear prevents you from enjoying the moment you contract. Not that I don
[9:52] ' t know what to order. I don' t have anything here I
[9:56] ' m sorry to interrupt you that a moment already arrives that you do it
[10:03] even automatically unconsciously, that is, it happens to me, that is to
[10:07] say obviously by experience what happens My husband is super canero loves a can.
[10:09] I love a can, but obviously before, you' d rather hear a
[10:16] place or go out. Let' s say about the house because of that,
[10:18] because you didn' t want to take the hair. You really have
[10:22] to do the activity. But if I' m going to tell you something,
[10:28] that is, the more, I mean, I think it' s
[10:31] even with everything, there are things you' re doing yourself, that is,
[10:35] you' re doing it automatically. You already have things that you don
[10:37] ' t think about, and I' m asked a lot and you tell
[10:41] me in Carla. But really, well, we' ve been recording with
[10:43] my carla says bread. Tell me the truth and the Pope is super or
[10:46] he tells me carla for real. You don' t get stress. And
[10:48] I really don' t. I mean, no, because it' s,
[10:56] it' s clear that it' s coming. It' s always
[10:56] going to give you stress, especially stress. It comes from uncertainty, not
[11:01] knowing what to do, not knowing what to do if I burned what I
[11:07] cooked, if I don' t know what to do, if I miscalculated
[11:13] that these are things that are always going to happen to you clearly and that
[11:16] ' s good, but that only gives you practice and time and some very
[11:20] cool workshops that I have we' re going to talk to you. They
[11:24] ' re episode because they already know. Nothing more. They have to go
[11:26] to the click in my video of my instagram and I have some workshops that
[11:30] I would like, that is you did digitalia there. They' re pre
[11:33] - recorded here. They' re pre- recorded. They have to take
[11:35] exams and I can do you, but look at your next students here and
[11:41] we made him really cool, a thousand percent. Te or letter. You
[11:43] feel that being a good host is expensive. Wow. Not necessarily not to
[11:52] be a not to be a good host. No, it' s not
[11:54] expensive, because being a good host doesn' t depend on what you offer
[11:58] or what you put in. It' s not about that. Be a
[12:03] good host. It' s you trying to make your guests feel good with
[12:07] as little effort as possible. Yours not of them, I mean, what
[12:13] does that mean to me to be a good host. It doesn' t
[12:20] necessarily mean that I have to offer my guests the best champagne, give them
[12:26] the most expensive food, put the most money into decoration for nothing. What
[12:31] does a person want when he or she goes in the place, has a
[12:35] good time, has a good time, enjoys the moment. That doesn'
[12:39] t mean that' s going to mean that I' m going to have
[12:41] to do big expenses. Now, yes, as hosts, we need to
[12:45] know who we are inviting, who is that guest, to know a little
[12:50] of the tastes invited to them. The reality is that we always invite,
[12:54] or most of the time, the same group of people. They are always
[12:58] our friends, our relatives, and we already know the tastes of that person
[13:03] that helps us a lot, but sometimes it happens how good that you have
[13:07] a work activity, that your good husband For the first time I want to
[13:11] invite someone new and there, at those times yes, sometimes it becomes a
[13:16] little challenging. You know what to give that person, but it' s
[13:20] not about being host to the moment. I think that' s what a
[13:24] guest takes most. It is the moment in general, the atmosphere that was
[13:28] created, how well we had it, how much we recreated ourselves. I
[13:31] mean, there are things that are. I always say that events are multisensory.
[13:37] You have to not just think about the visual part and just think about
[13:39] obviously, what you' re going to eat, what you' re going
[13:43] to smell, the music, the environment, what you create. Sometimes the
[13:46] best moments are when things are even simpler than you ask for a pizza box,
[13:50] of course you put it pretty on a nice platoon, you didn'
[13:54] t leave it in the same singing box or I visualized it in the such
[13:58] one we don' t take it out of the dan we put it pretty.
[14:03] I have a wooden board. It' s nice with some dishes that,
[14:09] please, don' t be disposable, that you have it and now
[14:13] and maybe, that was the really cool moment that you guys had, I
[14:16] mean, being a good host. It' s not just about us trying
[14:18] to make our special guests feel good, that they enjoy trying us as hosts,
[14:24] sacrificing us as little as possible and that you recommend to a person who
[14:28] maybe just moved in with your husband, your partner and you have nothing to
[14:33] do with it, you have right now the essentials to live with, but
[14:35] you want to be a good host and obviously you don' t want to
[14:39] buy everything at once because you don' t want to break up financially,
[14:45] like you would recommend to a checklist of things that you can start with and
[14:48] little by little, ok you' re a tableware who eats you with everything
[14:54] that you would recommend you look at starting, even if you don' t
[14:56] believe it. I' m going to tell you if you can get a
[15:01] bar cart a bar type cart, that you can use it to put together
[15:05] that self- service verse so that people can serve themselves and you, as
[15:09] a host, can' t breathe. Please invest in that, because that
[15:13] little bar isn' t just you' re gonna use it for the drink.
[15:16] You can use it if you have an activity that you' re just
[15:20] going to come up with picadera, you can put the picadera there. If
[15:24] it' s something you' re just gonna toast, a coffee or a
[15:26] candy. Whatever that piece of furniture is, you can make a lot of
[15:31] use of it as an investment. Now the reality is that a person who
[15:33] is going to move alone on the stage of a person who is going to
[15:37] move alone unmarried, because the one who is going to get married has the
[15:39] advantage of what it is, obviously the wedding list and there is his gifts
[15:43] that is another very important topic. Yeah, look, I believe in two
[15:50] things. We always have to try first to calculate that the amount of whatever
[15:54] it is that we go to buy glasses covered crockery is at least two more
[16:02] utensils or two more places additional to what we have in our dining room similar
[16:07] to eight people. We have to try to make an investment of ten places,
[16:12] because first we don' t know if in the end we' re
[16:18] going to invite more people and decide that nobody sits at the table and that
[16:22] everyone puts on the dishes or whatever their legs are. And also, because
[16:26] of the issue of prepositions, in case something is damaged, definitely, all
[16:30] people have to have casual dishes. And when I talk about casual, I
[16:34] always say, gentlemen, get out of your head the term daily crockery.
[16:38] Please, why, because when we think of a daily tableware, we think
[16:42] of an economic tableware that, if it breaks, I don' t care,
[16:48] but not in the end, then you' re going to have to
[16:51] be making an investment every four months completing that tableware that' s daily.
[16:56] But I' m going to inform you that the tableware that is in daily
[16:59] life, which is reality, is your crockery and casual, it' s
[17:02] one of the cheeks that you' ll get the most out of, because
[17:06] it' s a crockery that we usually think of as everyday, because it
[17:08] ' s smooth, it' s white. But if you are looking for
[17:11] a crockery that may have a little bit of quality, which may cost you
[17:12] a little more than that crockery that you had in mind that is the one
[17:15] in daily life, It is a vejida that you will use daily, but
[17:21] in your casual activities you will be able to reuse it and since it is
[17:25] a smooth crockery, you will be able to make a lot of profit investment
[17:30] that would never make a formal crockery. Gentlemen, formal activities are the ones
[17:33] we do the least. And I also say it in for the wedding lists,
[17:38] the mothers of us kept that hostess' chip from before those super formal
[17:42] scenes. We don' t make those super formal scenes. They invest in
[17:49] a funny quality crockery, with prints, with drawings that you can even combine
[17:55] with that smooth crockery that you have to create new combinations and in crockery.
[18:02] Those were like the two investments I made. And if I tell you something,
[18:07] if on that casual white crockery was the only crockery I bought as a
[18:11] deep dish, dessert dish, etcetera. Especially in the beginning I just give
[18:19] that investment. That is because obviously we are talking about a person who is
[18:22] going to be there if I were to invest, that is to say I
[18:26] have my good white quality dishes, where I have it complete with the plain
[18:30] dish in dessert dish, deep dish, because obviously we eat an car our
[18:37] pres and we obviously need, to have plate that is set. If they
[18:40] are not deep, it is for short pastas can also be used and inverted.
[18:45] So in starting to make an investment in that funny crockery where, if
[18:48] I can' t afford to buy the dishes or everything first, I would
[18:55] tell you to buy the incredibly dessert or salad dishes, because those pláticos you
[18:59] ' re going to be able to use it to make combinations on your table,
[19:03] you can use it to offer dessert, even if it' s totally
[19:06] different from the dishes you have on your table, you can use it when
[19:11] it' s just a picadera, and you want to use those pláticos to
[19:15] take the picadera now on that tableware, in the case that you can make
[19:18] the investment in that second crockery that we' re talking about, which is
[19:22] the fun dish, because just invest in what would be the plain dish and
[19:26] the obviously dessert or salad dish that right now and the cheeks isn' t
[19:32] like before in the salty dessert no longer having the dessert and salad plant has
[19:37] the same function basically, so in that part I think it' s like
[19:38] the primordity. WOW, I mean, I need you as a checklist too,
[19:42] and after this episode, listen to him and tie him to me,
[19:48] I' d love to be able to include him in my budget. It
[19:48] ' s recurring every month at the supermarket, specifically like some options that I
[19:56] can solve, because my husband is really a dog. Also my husband is
[20:02] the can done, people all the time want to have a barbic in the
[20:06] house that one night of meats that we' re going to watch the game
[20:11] that is, the guy gives it focus. So, then he doesn'
[20:14] t warn either. He thinks he warns me, but he doesn' t
[20:15] warn me. Then on the same day in the morning, ah remembers that
[20:19] it comes full and it was the eight people today clearly look. There are
[20:23] things that we always have to have in travetera and they are always things that
[20:29] will always solve us. And it' s something you also have to exercise
[20:33] muscle and learn to be a cute cheese tablet in the supermarket general mind I
[20:37] always put it on my list the super I don' t know is its
[20:40] exact. That' s right, I need to, that' s on
[20:42] my grocery list. Always buy, unfortunately, not fresh from the DEI,
[20:47] but from those who already come as previously tied or come packed in vacuum hamos
[20:52] and all are reano that they take chego as that all for all those little
[20:56] things that will allow me to create a tablet that is the table that those
[21:00] are. Gentlemen, that always solves, that solves enough for you to say
[21:04] that you put the cute go and anything else, ask for delivery and solve
[21:10] ok and that gets you out of trouble nuts too that are things that don
[21:15] ' t hurt tunas, that are things that you can always have there,
[21:18] because if we, at least I hate going to the supermarket. Oh,
[21:23] that' s torture. I' m really trying to try to have things
[21:29] that will last me as long as possible. And those bumps, for example,
[21:33] that come in the mind, they' re not super fresh I'
[21:36] m sorry, but they solve yes, really. For me it' s
[21:38] like always the same best sell, like any kind of pale grays as previously
[21:45] packed things, keep them in your pantry always and that put it as part
[21:51] of your supermarket list. That has to be there and, obviously, what
[21:55] ' s the advantage. That' s the expiration, especially of those things
[22:00] that come pre- packed and vacuum packed when you obviously keep it cool.
[22:07] That can last you a may spike perfectly and if you didn' t use
[22:11] it in the first week of shopping, next week you can use it perfectly
[22:15] and that gets you out of trouble. Just like, for example, if
[22:18] you have to pick up sausages, that you solve the spades, that is,
[22:22] the spades present it pretty that that does not damage, because when you
[22:27] freeze it, it lasts for a lot longer. Maybe it does. It
[22:33] ' s just that I think a lot about sausages, because it' s
[22:38] something that' s easy and I' m obviously going to if I start
[22:41] talking to you, well if you buy a meat and that' s something
[22:45] else, that' s more complicated. But at the moment of us you
[22:47] want to solve what we want to solve with what we have, then they
[22:51] are things that we always have to have pending that is a jam. For
[22:55] example, I buy a lot in the super, at least once a month
[22:59] bottom you obviously have to have a background aparatic or a little hole where you
[23:03] can melt the bottom and short you ask for whatever a vaguette and cut it
[23:10] and you already solved and you have your guests entertained, well attended. And
[23:15] it' s all in the presentation. Gentlemen, it' s all in
[23:19] the presentation. All right. Yes, definitely, I, in my case,
[23:22] who receive a lot of visitors, have to include it in the purchase
[23:26] of the software. That and besides, it doesn' t include it because
[23:27] I say I don' t even know what to buy. What happens is
[23:30] that something also happens if we don' t put it on the supermarket list
[23:34] at the end of the day, we don' t have a real budget
[23:37] that what we give being monthly, that is, it has to be inside
[23:41] the so, at least I have things that I know that necessarily in my
[23:45] house I know everything Saturday makes Beckyu look and in my house usually people go
[23:49] to my house on Saturdays. That' s already in the budget, the
[23:53] supermarket purchase, that' s what it has to be because I know what
[23:56] ' s going to happen, I mean I' m going to do nothing.
[24:00] It' s good for me to cover my eyes and tell him to
[24:03] wait for Friday. Right, sure, it' s not gonna happen.
[24:07] I don' t love myself anymore, I took off my Band- Aid.
[24:08] I know that' s it. I don' t know if he
[24:12] didn' t refuse and there were no more activities, why. Well,
[24:15] that' s perfect. He didn' t have to buy any more meats,
[24:18] for example, but for me it has to be like very realistic with
[24:22] that and, likewise, with the subject of drinks listen to me, I
[24:26] am the one that I prefer in any activity that I make calculate at least
[24:30] within my calculation, two additional bottles. Why. Because if I have a
[24:36] dinner that I planned, I made my dinner magnificent, spectacular and I did
[24:41] something my calculation, obviously of drinks, that there are some calculations and all
[24:45] that I teach my excellent sporsho. I always calculate to put two more bottles.
[24:52] Why, because, well, my family and friends are very poodles and
[24:55] can be extended. And second, because if I get over those two bottles
[24:59] of me not well preserved, well refrigerated, when I have another activity,
[25:03] it' s not at least not that I' m not going to spend
[25:07] again, because the expense is already done, but it gets me out of
[25:11] the rush of having to go out at that moment, to run for and
[25:15] I say that there are things that if you put the value, the real
[25:21] cost, you don' t get pre when you run out, it'
[25:22] s going to solve that which is worth. That' s really what you
[25:26] say no better. I already have I' m ready, because there are
[25:27] things we can have the same in my supermarket beers. That' s put
[25:33] in the purchase of super clear put there are things to put in your purchase.
[25:37] And I would say that this avoids stress at the time of praying the
[25:41] next guest, because you already have a little snto game. You' ve
[25:44] got a little font. It' s just, like in finance, the
[25:45] emergency fund, you have the fo is the emergency fund you see actual emergency
[25:49] photo. I' m not going to create the guest fund. I'
[25:53] m gonna have you like that extra money for my husband' s canes coming
[25:57] in, not coming. So that' s when obviously you guys are organized
[26:03] and you can put a number on it, you can drop your number at
[26:08] the end of the month and you know when you' re singing in those
[26:12] recreational activities. But there are people who, as they don' t really
[26:18] have it inside in the end tell me come the caprió. I' m
[26:19] like square and I' m also what' s going on or not,
[26:22] because they don' t have it, you' re not set. Then
[26:25] you have to set it up and something else and do it the other way
[26:30] around, really adapt to your financial situation that you are at the time.
[26:33] Sir if you guys right now, I can' t. I absolutely didn
[26:36] ' t invite anyone exactly, that is, I agree. I agree.
[26:40] For me it' s really important to know how I look this month I
[26:45] can, ok I increased my purchase because we already made this super advice that
[26:49] you just gave yourself. But already with this I' m even saving myself.
[26:53] I' m saving myself. I don' t have to ask for
[26:56] delivery, not have to go out a day earlier to see what appears,
[27:00] or go out two hours earlier. I get out of work and I have
[27:03] a visit at eight and I have to go jewelry- making to see what.
[27:04] It' s clear more and you know it' s already but there
[27:10] ' s a bad one and I know it because it' s an exercise
[27:14] that I' ve done and calculated. There' s a bad impression or
[27:18] one or yes I don' t know how if I perceive a bad perception
[27:25] that when we do activities in our house, we spend more money, but
[27:29] let' s do the next exercise. When you go to a restaurant,
[27:30] we' ll compare apples to apples. True, when you go to a
[27:34] restaurant and you pay for a bottle of wine, that bottle of wine,
[27:37] at least, usually costs you thirty percent more than if you buy it in
[27:41] a store, obviously wine, if you buy a ribay, for example,
[27:47] and buy it and pay it in a restaurant, obviously, when you buy
[27:51] it at the supermarket, it costs you a lot less. At the restaurant,
[27:56] you have to pay a percentage of services that you don' t pay
[27:59] for at home. That' s what you assume about how good I look
[28:03] good and nothing pays you, people thank you and that' s it,
[28:07] and that and the pandemic was an x- ray of that. When people
[28:10] stayed at home and got stuck and started cooking more and daring to cook more,
[28:12] the finances changed and really, I' m a clear one. We
[28:19] ' re talking about an event. That' s why you have to compare
[28:22] Amazons to healthier ones. I don' t, obviously, flower there I
[28:23] ' m not talking about other expenses, which is an event that I necessarily
[28:27] have to hire a waiter or I have to look for assistance or I have
[28:32] to hire catering, because it' s a big activity. That' s
[28:33] another scenario now in your day to day, a four- time dinner,
[28:37] instead of going to a restaurant, do it at your house. You'
[28:41] re gonna spend less, you' re gonna have a better time, you
[28:45] ' re gonna create memories in your home, and I mean, it'
[28:48] s a win Wing. Either way, I' m very much in agreement
[28:49] with that. I live in Miami and Carla then there the restaurants are spicy
[28:56] and my husband and I always when we go out, because it' s
[28:59] not that we don' t go out like, don' t come to
[29:02] tell me that if I go to a restaurant and tell me no, it
[29:06] ' s not clear anymore everyone so but we always compare when we go to
[29:11] a restaurant that is, what wouldn' t have cost us in our house,
[29:14] a barbe cou that my husband also loves to make barby, couse a
[29:18] glass of wine, have a good time that in the restaurants I' m
[29:19] not getting, that is, parle de servicio. I' ve got a
[29:22] few hours in my head. I can spend hours and there I can chat,
[29:26] put on a music, the music that I want to make experiences and
[29:30] we always compare that analogy that ok how much this would have cost us at
[29:33] home. And you also have a good time, so I' m super
[29:37] okay with that, that they take away the myth that doing activities in my
[29:41] house and it' s frustrating and spending too much money comparing apples to the.
[29:47] I mean, we' re talking about an activity of good to me
[29:51] I christened it of my son, of course I use it of yours you
[29:53] ' re going to do better to make it a restaurant, because you don
[29:56] ' t have to do it, you don' t have to rent very
[29:59] much furniture. I mean, obviously we' re talking about those little things
[30:03] from day to day that you just ask is going to help us, start
[30:07] losing fear, be hostess and carla. What you recommend of details or experiences
[30:12] one can do to make guests so special. Okay, look. The truth
[30:19] is that I believe a lot in something and that, as we speak,
[30:25] Right now, we always have the same group of guests, they are always
[30:29] our friends. And I believe a lot that change, do thematic things,
[30:33] change not always bring the same, surprise one day that, gentlemen, today
[30:38] a sandblaster and here everyone is going to cook. I believe a lot in
[30:44] creating experiences that involve the guest, i e, I love everything that is
[30:51] a banu sandwich bar because making a Hock Dog bar, sir, and preparing,
[30:56] for example, prepare Now we' re going to try the whole thing
[30:59] and we' re going to vote, i e, those things that don
[31:06] ' t necessarily require us to have to give something or give a detail or
[31:08] something to our guests. For me it has a lot of equal value.
[31:12] There are also super simple things, such as assigning seats. I love doing
[31:18] it and that' s all. He takes us a little bit of paper
[31:22] and he obviously writes a letter such a person' s name, writes a
[31:29] noti with a thank you letter and puts it inside the napkin. They are
[31:33] simple details that cost us nothing more, that have pot, dedication and intention,
[31:40] but that make our guests feel good in the same way. Listen to
[31:45] me know that if you told me that you went on a trip and that
[31:49] wow you went crazy from Mexico taking mezcalitas and that you love to hear me
[31:55] learn a little mezcalita and receive you look like a mezcalita so that they are
[32:00] details and pleasures, that the only thing that takes you is the time to
[32:07] think about it. Obviously, life exactly the creative part, but it'
[32:12] s not that it' s not. Sometimes we think that wow, what
[32:14] details I can have to please my guest. There are no things you can
[32:17] do without having to be details in itself that obviously already make you feel super
[32:23] good and, for example, the same. For example, if you have
[32:27] a person who goes to your house for the first time, that person,
[32:31] if you can, maybe, have some detail, some detail that, for
[32:36] example, if you were that you cooked and you did that today is silly
[32:40] and you did for the first time that person goes and casually that is your
[32:45] signature dish that is spectacular. You give the person with your fist and letter
[32:51] the recipe for that dish written and it' s a detail like that or
[32:55] super pretty and that the person won' t expect it. Yes, I
[32:59] mean, they' re possible and as a host this part is I want
[33:04] to put my husband so that he doesn' t forget what you recommend as
[33:08] those tricks, so that you don' t lose maybe the proper handling of
[33:14] the label and protocol. For example, my wife and I tell her my
[33:16] love look please to bring a glass of water, take the guest, that
[33:22] is literally doesn' t even carry a cup holder, not even a wand
[33:27] and not even a napkin. Then I' ll tell you my idio mor
[33:29] mira. But what happens is that for the real man it' s much
[33:31] harder. Although he has grown up in a house with a mother of super
[33:37] details for man, the man is too practical, wow, but extreme the
[33:42] practicality of his maximum expression. So it' s hard for the real man.
[33:45] I' ll tell you something. My amazing husband drove me through time
[33:49] and I didn' t fit another one and I' ve gone the same
[33:52] and as I say for you I' m throwing it already makes it automatic
[33:58] and sometimes forgets it. But the fact alone, for example, my husband
[34:01] and I have in our host roles when we have activities. Everyone has their
[34:06] role, he is the role of entertainment music, that is, that touches
[34:09] him and he should help me with the subject of verifying, the theme of
[34:13] drinking, say, the guests, how people' s drink goes. He
[34:16] likes clear gold because I mean, that' s your role in checking me
[34:22] out here. You have to replenish the bottle of whatever it is you'
[34:25] re taking. That' s your turn. I' m on the other
[34:29] side, the food, the logistics, everything else. And for me it
[34:34] ' s very important to create that balance of sharing roles and to respect everyone
[34:37] who is their role, although sometimes I tell him I love already in the
[34:40] music you have to change it and you have to put someone else piles already,
[34:46] but you do explain them and always before, for example, my husband
[34:51] you were of what we played. For example, he dominated and men in
[34:53] a plastic glass, and that gave me anything that made me serious already,
[34:58] for example, with the weather guy. I don' t buy any more
[35:01] You' re going to get a bubble at home I don' t know
[35:04] a disposable glass. Cut the root problem in mine. Neither is he going
[35:07] to buy it, nor are you going to buy it exactly, and he
[35:12] ' s going to solve it with the glasses that are there. And I
[35:13] ' ve already explained to him that I do a lot to leave things to
[35:19] them half- satisfying. Sometimes there are activities that, unfortunately, I can
[35:22] not be, but work topics or because I have something with the children and
[35:25] three friends come to have drinks with him. There are things that I leave
[35:30] it to you as that previously established. Already the armed agitated band help him
[35:35] a little because of what I tell you, because for man, not all
[35:37] men are so detailed. There are some who do, there are others who
[35:42] do not. Then I think it' s up to us to help them
[35:46] a little bit and explain them and, rather than explain them to the help
[35:52] of the house as well. If one has help from the house, explain
[35:54] them look when you remove the dish from the table, the base plate that
[36:00] with the flat plate. It' s not always allowed that you' re
[36:05] going to wear anything with a little bandee, because obviously most of the time,
[36:10] I mean, not to say all the time our home care is women.
[36:15] They' re gonna have more attention to detail. So I feel like
[36:17] the men who give a ching of chances what chao chingón chie to give him
[36:22] as much care as possible and already and also and let go a little flow
[36:27] and tell them some people that it is for the little book, but really
[36:30] try to kind of flow a little sun catch and leave. Okay. And
[36:35] when an event is going to take place in a house and it' s
[36:38] like they say here, with lock or against, as you say, we
[36:44] always have every year the group of couples of friends, obviously on my husband
[36:50] ' s side, we make a dinner transgin of ferens giving and before us
[36:55] what we did was we made a menu and everyone said OK, I carry
[37:00] that. I' ll take that. I lead to that, but I
[37:02] ' m going to give you this trick learned what happens to the one who
[37:07] does the tivity in his house, it' s his turn to heat all
[37:10] those things. Right, okay, because the one who brought the good rice,
[37:15] I see the rosh and sometimes wear it on a beautiful platoon already ready
[37:20] to put it. But the reality is that I have to take out that
[37:22] rice, that platoon to warm it up. So, if you' re
[37:27] going to do it this way, with carrying, that is, carrying things.
[37:30] First they ask for disposable things to be taken away and you use your
[37:34] dishes to serve to make it warm, for you it is much easier.
[37:37] Okay. And second, another thing that I was saying is that, sir,
[37:43] we' d better hire a gatering service, because the host always in
[37:47] that case, that is, the owner of the house, is always going
[37:50] to go more is forced always and that doesn' t get into the budget
[37:53] of that activity. So the catering, for example, we do decide,
[37:58] gentlemen, let' s divide them all. We split it up. In
[38:00] the case of drinking, something always happens that also we with the age of
[38:06] maturity and I am here learning too much. I' ve learned it We
[38:14] ' ll always keep it. Everyone take what they' re going to drink
[38:17] and you see the case you' re carrying, you win mango and well,
[38:22] I got a little wine, but there' s a few silver cravings,
[38:29] then not really. Everyone' s gonna drink their own. We have
[38:31] agreed that we do exactly the same. We agreed, okay, gentlemen,
[38:37] that' s what knows white wine, red wine, vodka and perfect tequila.
[38:40] It' s almost always up to me to do the calculations or the
[38:44] amounts. Or another friend of the group who cooks that knows a lot and
[38:47] my life and cooks a lot and knows how to calculate his business well and
[38:52] we still don' t divide. We decide which labels are the brand of
[38:55] wines or drinks. Go buy and divide the expenses, that is not the
[39:04] lock and more than the lock, the suit, that is, that activity
[39:08] of me, brought suit has its risks, because it also happens the same,
[39:14] that is, not everyone. In the end, no one' s
[39:17] gonna take their drink, they' re gonna drink and you' re gonna
[39:21] be short on someone else. So, that' s already been a lesson
[39:22] learned. Anyway, gentlemen, and I' m going to tell you about
[39:28] a group of fifteen couples, I mean, we' re thirty people,
[39:31] that' s two. It' s an event. Then always in trouble
[39:34] then, in the end, I say, gentlemen, really and in this
[39:37] budget we will put the waiter also excellent. That is, and each of
[39:40] us already divide it by head and it pays, and everyone pays it and
[39:45] a people usually takes care of solving like all things. But for me that
[39:52] has been like the solution that I have learned over the years and an activity
[39:57] that we already have many to nobody year making it, then I have already
[40:01] learned that carrying is a subject. Now it' s if they don'
[40:07] t want to do it. So, nothing to decide a menu, to
[40:09] decide who touches it and to take it to the owner of the house in
[40:14] waste is so that heating is much easier that, that is, to establish
[40:17] the catering. I feel it simplifies both the hostt and the guest, because
[40:22] the guest is watching, that there is to take it that leads to So
[40:25] that is a very guan tip that I will also apply for all ro either,
[40:30] that is, besides, we are already at an age that no longer
[40:34] needs to be dictated and we can already divide no and no, sir and
[40:39] speak it no, sir, it is not always a very high potot.
[40:40] I dance or say, we' re not willing to spend more than that
[40:45] per head. Now, okay, let' s see what we can do
[40:49] with that totally carla and that you recommend a guest to be a good guest,
[40:52] because we' ve talked about us or not, no. No,
[40:55] yes, I heard him the other day saying that the hoss the hosts should
[41:00] not go to the guest toilet and throw me and my husband again and I
[41:06] my love, but please see the other bathroom. But it' s just
[41:09] that she' s right here, Isabel, and I look at what she
[41:12] says. Yeah, I mean, I don' t know if it'
[41:15] s happened to you, but it' s happened to me that I'
[41:17] ve been, for example, in a house and I' m waiting outside
[41:21] the visiting bathroom and that only who' s inside, that' s the
[41:23] host, when the host has his children' s year up to be able
[41:30] to use it, then that' s on the side, obviously, of
[41:31] the host, but the guest part. If we start, we don'
[41:36] t finish to last three hours here, but one of the things first of
[41:40] all invited. Please, if you go, if you can' t go,
[41:46] say so from the first moment say you don' t go, or
[41:51] tell the person look at forgiveness that won' t confirm you now. I
[41:54] ' ll confirm. I could confirm you on the same day, on the
[41:59] morning of the activity, because it may not be that I will leave waiting
[42:04] for a host is really horrible, even if you see an activity in which
[42:07] it is in the same way. Please, time of arrival. The arrival
[42:10] time is Dominican, Dominican Republic listen. It' s not something that we
[42:20] culturally suffer from and we immediately think it' s good. If we'
[42:23] re invited to 7: 00, it' s 8: 00. No,
[42:25] sir, no, no, it' s not eight o' clock
[42:29] you' re being invited. They' re inviting you to seven o'
[42:30] clock with the aim of getting you between seven and seven and a half.
[42:32] It' s not eight o' clock at night, it' s not
[42:36] an hour later. That is, you can reach seven, seven fifteen.
[42:39] He' ll never get there before. Obviously, also do not importunate the
[42:46] host as you look. The host tells the guest that I' ll give
[42:52] you a white wine, a red wine, I have a vod that I
[42:57] have tequila. If you' re supposed to be saying those things in the
[43:00] fiction, those are the options there are. You won' t have a
[43:05] rum out there that' s gonna be able to corner. Please invite them,
[43:07] don' t do that, don' t do that. Try to
[43:12] ask the host the truth what he has and try to adjust to the things
[43:15] that are giving you. They also watch what time you' re going to
[43:20] serve your food. I' m a long way from serving her with me.
[43:22] It' s a long way from serving the scene. That' s
[43:24] not done if you suffer from any allergies. Please report it before the activity.
[43:30] Don' t wait for the activity to say look, because by chance,
[43:34] something has nuts or, something has honey or whatever, not that.
[43:37] If you were invited, it' s a scene. It' s a
[43:39] lunch with confidence with all the trusts in the world. Look, if you
[43:44] don' t mind, consider plis that I suffer from such a thing and
[43:46] if not, Calm down, if you already had your menu set, let
[43:50] me know for myself to go prepared, prepared, whether you go to dinner,
[43:53] not that you will arrive with a little bartender of the food you eat
[43:57] there. Of course, also the visualist is either there is nothing or nothing
[44:05] or have it, because, as we talked about, if you have the
[44:09] confidence to tell the person, Look, Don' t worry that you could
[44:15] tell me that you have on the menu, but before the activity, don
[44:19] ' t wait until the day of the event for that other thing, in
[44:21] host. If you, as a decently polite guest, offered the host something,
[44:27] Mira, you got a dessert. I see something. If you said
[44:30] no on the fire. It' s just that no or no, I
[44:36] mean, sometimes we don' t think about it. If the host you
[44:39] tell him ay carla look I can take you, I will bring you a
[44:43] dessert and I have peace of mind with your presence. Vasta is because I
[44:45] already have everything previously planned and sometimes people for wanting to please, even though
[44:51] the host has told him not to, however he wants, come with a
[44:53] dessert and I am desquared. For example, if you come up with something
[45:00] I don' t know, an ice cream, for example, and I
[45:02] don' t have anything to serve the ice cream, you' re making
[45:05] me complicated. Or if there was a person who was allergic to something and
[45:07] I took it into account, then you bring in your dessert and I have
[45:12] to toast it. But there may be cross- contamination, that is,
[45:15] you have to be very careful. I don' t like another one,
[45:19] too, that happened to me that sometimes I insist, I mean, I
[45:22] ' m scoring it. Don' t insist that if you really want to
[45:24] come up with something, you can come up with a bottle of wine,
[45:28] but not to be opened at the moment. Say it to the host See
[45:32] when they get a chance another time. Ples speaks that little wine that I
[45:36] loved, but it wasn' t for what and let the host know that
[45:39] you' re not taking that to him to consume it at that time,
[45:43] that that' s very important and also any detail an olive oil, if
[45:49] you want to come up with something, unmatic whatever it is, but if
[45:54] they told you no, please, it' s not the same not to
[46:02] extend invitations, not to ask If I send you an invitation and don'
[46:07] t specify that the activity was with children, don' t ask what ay
[46:10] looks and I can take my children you know that I don' t have
[46:13] to leave it better. You say thank you, Carla. Unfortunately, I
[46:15] won' t be able to attend. I' ll join you next time
[46:19] Too bad I' m gonna miss it. If the host asks you why
[46:22] you can be there in the explanation. Don' t look, don'
[46:27] t worry, it happens to him, I just don' t have anyone
[46:29] to leave the kids what' s going on. But zero stress, quiet,
[46:31] don' t tell him the host looks ay, but if that child
[46:37] I won' t be able to go because I don' t have anyone
[46:39] to leave him with, because I' m already predisposing the host to have
[46:45] him put an uncomfortable position that maybe they have to tell me good, because
[46:49] they come with the children, then we kind of have to be cautious if
[46:52] we follow it is not incredible. No, and here I can add what
[46:55] you' re going to say, I mean, not arrive without warning.
[46:58] And above all, now that I' m in the process of motherhood again
[47:02] in the post pard I really think we have to do an episode only of
[47:07] itself. Yeah, yeah, yeah, like those rules, maybe yeah,
[47:10] that' s what happens. It is that these are social labels that exist,
[47:16] that are not necessarily spoken, but that exist, that are established and
[47:20] that many people say is their common sense. They are not social labels that
[47:24] people, sometimes even out of trust and believing they want to please, do
[47:30] automatically because but sometimes I say I was. I was a mother, I
[47:35] ' m a mother, and I know what this new- born girl is.
[47:37] There are moments to wait. I' m very respectful. For example,
[47:42] I don' t like going to the clinic, nor do I like
[47:45] going to the weeks, at least in the first three weeks. After the
[47:47] person gives light that I do, I send him a nice, globs arrangement
[47:52] or I send him a small detail, I send him some candy to the
[47:55] house that I' m sure the newly- marid will be crazy to eat
[48:00] then a nice notica and I tell him look I left you something in the
[48:01] lobby. Then I come to visit you, because in those moments the person
[48:06] is not sleeping in pain. So we have to try, and it'
[48:10] s very difficult to put ourselves in each other' s shoes. That is
[48:13] a reality and always as human beings. We don' t necessarily have the
[48:17] ability to do it, but we have to try to always exercise ourselves,
[48:22] put ourselves in the shoe of the other, especially in those scenarios and also
[48:28] when we are invited we would not want to be made carla. And when,
[48:32] for example, I who live in me do not have help at home,
[48:35] you find it wrong that the guest offers help to pick up, for
[48:42] example, I do not see it bad as long as it is an activity
[48:47] of few people and they are people of great confidence already in an activity,
[48:52] for example, that it is five couples. I prefer to try to find
[48:59] somewhere in the Comomenno where I can quickly remove the dishes that I am not
[49:04] feeling that I am absent to pick up, because sometimes it happens that the
[49:08] guests want to offer you the help to prevent you from being absent because they
[49:15] see you a little obviously busy trying to find the option of having in your
[49:20] dining room a crevenza or that cart that we speak, right now, that
[49:23] barge that can use you as for the desbarace, which is what is called
[49:27] all the collection and withdrawal of dishes, drinks, etc from the table and
[49:31] have a place to put it organized, obviously, so that it does not
[49:38] look feitious and can do so. But it' s not bad. But
[49:40] anyway the host tells you not to be calm, thank you. Stay calm
[49:45] I always say don' t worry, thank you, because I also,
[49:49] like, try to make it quick. But you tell yourself money if we
[49:51] ' re in a scene, for example, three couples. We' re
[49:53] super friends, super close, and the men are there talking. Or whatever,
[49:57] there are activityis that don' t require so much formality and that is
[50:02] a person close to you of course that could do it. It even happened
[50:05] to me Friday here in the American Republic, that my friends invited me to
[50:08] their house. We were five people and they didn' t have help at
[50:13] the time. I helped them because it was fast, but it' s
[50:15] food. So it was kind of informal area and there I kind of had
[50:19] the gesture that we were few people and it was accurate. I mean,
[50:22] there are scenarios that allow you to, but you have to read the stage.
[50:25] We must try to understand at the moment that we are there are activities
[50:31] that are impossible. A scene of twelve people where there is some promedity,
[50:36] etcetera. No, no, I mean, in that way, I have
[50:38] a guest I' m trying to get the most out of what you can
[50:43] do is pass him the plate. Ok good of us with the little experience
[50:45] we have on this subject, because the truth I' m going to tell
[50:51] you something. I' ve learned too much in this episode, I'
[50:53] m at home, I' m stressed out, I' m stressed out
[50:58] when my husband warns me, but I definitely know it' s not ready
[51:04] tonight, I mean, it' s not clear, it' s kind
[51:07] of up against, it' s not ready. Then first I' m
[51:09] going to put it into practice more because, as I wish, I have
[51:13] a lot of guests all the time and second Carla, I' m going
[51:17] to buy your workshop. I sac boh, good man, where to get
[51:22] it. Look, they' re in my instagram of The host' s
[51:25] place on the link is there, it' s called, so it says
[51:30] there' s the link to the workshops. You can do it anyway.
[51:31] What happens is that the link is a little long, because it' s
[51:34] an outside platform, but it' s called the hoste o' s worshop
[51:40] learn words com a little long. You can have the link on the EP
[51:44] ah well, well, super good. But the link is in the video
[51:45] of my instagram and you can subscribe and that' s the pimp of the
[51:50] workshops are there for the rest of your life. You can see them again
[51:54] whenever you want. Right now. We have three. We' re going
[51:58] up now by the end of May. Another one. There' s one
[52:00] that' s like being a good hostess, being the perfect hostess. There
[52:05] ' s another one that over mounting table all of the label part, but
[52:08] they' re workshops. I mean, you have to sit down for hours.
[52:13] It' s not a video, it' s got modules, it
[52:15] ' s a workshop, it' s a class you' re going to
[52:21] do, where you have to take exams to get past modules. If you
[52:22] don' t pass the test, you can' t move on to the
[52:23] next module. I mean, it' s so that people really learn and
[52:28] can put it into practice. And there' s another one that' s
[52:30] basic tips on how you' re going to put together the coffee tray tips
[52:36] at the moment obviously to provide the coffee very well. And now we have
[52:37] one that comes from cocktail bar, cocktail bar one to learn to make certain
[52:43] stompelitos and learn basic things that' s going to make it really cool.
[52:45] You' re going to have a part that' s obviously virtual, that
[52:50] you have to do it, you have to complete that and then open a
[52:52] part that' s face- to- face. Okay, well I think
[52:54] that after those workshops and with our experience, already after putting it in.
[52:59] But we are going to be able to tell you for advice from our point
[53:04] of view, because now I can literally summarize with that for me to have
[53:08] my house perhaps a little bit prettier, all the time prepared for those visits
[53:13] that come unexpectedly thanks to my husband, because I always have Khruscus always buy
[53:19] it all the time so that because it also lasts a lot of that economic
[53:22] and be beautiful. There are also some flowers that I don' t know
[53:27] if really this is the name that everyone knows, but they never die carla
[53:30] they call you statis you' re really last long, it doesn' t
[53:37] last long, hard, hard so pretty, also many people ask me I
[53:43] ask myself every time I buy it I teach photos and so does that.
[53:45] I think it' s a detail that makes the ball or the time.
[53:47] And it' s the same thing your house has to be pretty for you,
[53:52] for you all the time. I see him saying, I mean,
[53:53] I' m the same as my monthly budget. There' s my leaves,
[53:57] my Russcus just the same. But that is the Russians and the poor,
[54:00] they turn almost black green. Long as it lasts, I mean,
[54:06] it' s got stuff too much, but yeah, your house always has
[54:09] to be ready. But for you, I mean, you get to yourself,
[54:12] that your house is pretty with leaves, it' s for you,
[54:15] and it' s ready for you to get a guest and smells. I
[54:20] mean, I really make an annual purchase. I mean, it' s
[54:22] not something I do recurring, it' s an annual purchase. Usually in
[54:25] September and I ask for everything online and people are already aware of my pain.
[54:30] That is what I use is very Christmas, that is, as a
[54:32] moderate pine, or I like it very much. I' m very ansed
[54:37] thien aha, it' s called Swatter Weather something like that, yeah,
[54:42] aha which, which is yes, yes, yes, yes. I use
[54:45] a page called home look aursnds the listener brings you the unifier. Then you
[54:51] put the liquid in it and it' s marten, or you also put
[54:54] the degree to how long it lasts. Yeah, it lasts a long time.
[54:58] And we' re economic, so that' s good. I always
[55:00] have an account. Uh- huh. Then I use the Verona and Valencia
[55:05] scent and for Christmas one called Holliday and Christmas. Okay. But they can
[55:09] also buy it onlino have very good precious. They always have offers on some
[55:15] smells, so the unifier you buy it once it' s clearer and then
[55:17] you put the liquid on them. For me it' s a detail that
[55:21] makes a difference. Yeah, and I get the same thing. I always
[55:23] get married, I mean, my house has a smell and when people smell
[55:27] that smell somewhere else and it' s already the thing of staying on TV,
[55:31] yeah, nice, really good carla. Thanks to everything, you get
[55:37] all your education. You have to come back, please, whenever they want
[55:39] you, whenever they want. I mean, we' re your number one
[55:43] student. Not now, and I don' t need you on my clear
[55:49] post because of course, you go, you go talk number. Oh,
[55:52] of course I do. No. I feel that everyone listening to this episode
[55:53] is leaving with too much information. Oh, what' s going on with
[56:00] a different view of what many wrote to us on the instagram, what month
[56:05] stress gives me anxiety. I don' t want to. I prefer to
[56:07] avoid it in order to start living more cool moments in your home, which
[56:12] we have already seen that if you can under a budget scheme, you can
[56:16] even without even a lot of clear economic stimulus, then you can include it
[56:22] in your monthly financial scenario, normal and you can even have better moments in
[56:25] your home. And, as Carlos mentioned, spending less than going out.
[56:30] Now it' s clear when they' re activities like that. Little gentlemen,
[56:35] here in the juice to your homes, you invested in your home.
[56:37] It' s to get the game out of your home. Esxact love exa,
[56:42] like the people you want clear, yes, yes, yes, no.
[56:45] And that' s why I think we need to have the information to
[56:47] know what are those little things that I can buy that yes no, I
[56:51] mean, we' re definitely going to redirect all the listeners to your instagram
[56:58] n where we' re on Hossted Splas Instagram and the podcast also Thehouse Ocir
[57:05] and there we talk about everything, about being a housewife, of being a
[57:07] woman, of all 1, 800 themes. We talk like that. Well,
[57:09] there' s another episode for housewife, also an episode to make lodging
[57:14] pits, because to me are these questions, because that' s the visit
[57:17] I have the most to lick then those details. That too I think he
[57:22] stayed for part two whenever he wants because you want to be for you.
[57:27] I make my wife say that she' s kind of crepe now how to
[57:30] put a picture with the guest in the gstrum and he says ay. No,
[57:35] or that they' re gonna see that picture with that guest and me
[57:37] like, well, then I don' t know, no, no,
[57:40] we' re not going to an episode of that. You guys really want
[57:43] me to. I' m happy. Thank you very much for inviting me.
[57:45] I hope so. It is already a compromise that will be fully repeated.
[57:49] Thank you for coming and to you that I am sure this episode brought
[57:52] you a lot. Don' t stay alone with him. Share it with
[57:57] your husband or partner. One hundred percent that roommate and they can find us
[58:02] on every platform like arroba, economics tata. See you in the next episode Goodbye Chao

Shows are listed from Apple Podcasts' charts and directory, and Podcast Index where it is used. Every show and episode belongs to its publisher and plays from the publisher's own feed; this site hosts none of them.