Ah April, how you have passed by without a itch. Birthdays have been plenty, celebrating with hype and generous fills of emotions. Work has kept me busy and taught me patience. I found an apartment where I’ll finally be able to invite guys over without the “parents in the next room” awkwardness. And now that we move into May, I am glad to be looking toward these goals I have set and let them come into motion, with all evidence of youth struggle left behind.
In April, I Dated a few guys, and cared little. Then, Conversed with a few more and didn’t bother that much. In between two dates, we’d be in touch, but I’d realize that what is missing is the spark. The need to pursue this person as thought I can’t live without them. As thought they are the next best thing. I guess I’m the problem, and the solution is to give it time so the right one comes along. Or to get a new hairdo. All forces of nature have their way of normalizing over time. And the constellations follow their course. Fires burn their way through dry hay in the deep of summer. Rivers run and flow toward a larger channel to regroup. Yadiya diyadiya. I’ve got myself caught in the melody.
So I move on to boxing my life up and literally making the jump to a better me. I can’t settle for less, and while Baby steps have gotten me here, I’ve been fine the whole way through, with exchanging a couple of flirtatious looks with hot guys at the gym. You take what you can get, don’t ya?
If you’d ask me what advice I would give to my 20 year old self, I would tell him “chill bro” . Everything you want will happen eventually.
In the meantime, believe in how able you are to create your own destiny and take a chill pill. Create your own Spotify playlist and sip on the beats. (Mine currently headlines Marina’s Love & Fear, Blackpink, Broods, Bea Miller It’s not you it’s me, Normani, Aly & AJ and Carly Rae’s new stuff)
And to celebrate this coming of warmer days, I am presenting you a little sea food recipe that will spruce up even the rainiest days. I don’t know about using it on a date, but if you both enjoy seafood, then go for it! Follow down to find the content ! Cheers!
GREEK CITRUS SEAFOOD AND ARTICHOKE RECIPE
PREP: 15 minutes / BAKE: 20 minutes / SERVES: 4-6
- 1 bag frozen sea food mix, to make things easy.
- (Or 20 medium size shrimps, 12 medium scallops, A dozen deshelled clams and any other sea food you enjoy)
- 1 can artichoke hearts, drained
- 1 red onion, chopped in chunks
- 1/4 of red, orange and yellow pepper each, sliced
- 20 cherry tomatoes,
- 200g feta cheese, broken down
- 1/3 cup olive oil
- 3 tablespoons fresh parsley, chopped finely
- 3 tablespoons chives, chopped finely
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice
- 2 garlic buds, chopped finely
- 1/2 tablespoon ground coriander
Preheat oven to 400 °F.In a bowl, mix dressing ingredients together and add tawed seafood, onion, peppers and artichoke heart halves.
Prepare a baking sheet with parchment paper and scatter the preparation on it. Scatter the broken down feta.
Bake for 20 minutes in the oven and serve over a bed of rice.