I’m not the first one to say it. And I’m not the last one to do it. This time it’s not “easier said than done”, it’s just a done deal.
I’m talking about dating.
And to briefly put you into context, I will reiterate the thought I keep on sharing: I’m happy, I’m healthy, I’ve got all I need and everything I want is about to become for me. There’s No room for stupid, shallow dates. There’s absolutely no time in my schedule to meet guys who go on Ghosting me the next day. I feel too good about my life, and I don’t brag. I am too content with being happy and living in this happiness for as long as I can, to waste my patience on guys who seem interested one day and dead the next.
I have NOT given up on hope. My door is still open at 5°, compare to the past 180°. I still have my eyes open to see that men do look my way. And regardless of these quick looks, I am not a point in my life where I need to collect other gay men’s interest. So It’s a done deal.
Today, I chose me. I chose independence and happiness. And any guy who wants to talk will have to prove his intentions really clearly.
Until then, I’ll keep on eating desserts. Like this one below that I’ve enjoyed a couple a weeks ago.
STRAWBERRY MOUSSE RECIPE
Preparation: 10 minute / Setting time: 3 hours / Makes 4
- 7g gelatine powder
- 1/3 cup of hot water or strawberry juice (fruitopia)
- 1 1/2 cups strawberries +1/4 cup strawberries, cut to pieces
- 3 tablespoons maple syrup
- 2 cups greek yogurt, vanilla flavour
- 200grams graham cracker crust base
- Mint leaves
Mix hot water and gelatine together and set aside.
Prepare the graham crust base and divide into 4 serving bowls. Press down with the help of a spoon.
In a blender, add all of the strawberries and yogurt. Blend until smooth, for about 1 minute.
Add the gelatine mix while slowly blending the yogurt-strawberry base.
Pour over the graham crust bases and set to refrigerate for 3 hours.
Mix the 1/4 cup of strawberries that are cut to pieces to the maple syrup and separate over the four bowls.
Place a mint leaf on top and serve.