Skip to main content

For 2017


Well a new day has dawned. I am coming fresh off a birthday and a good year. But I am still very attached to 2016 and hadn’t been quite ready to give it up yet. I feared a change in the year may lead to a reversal of fortune.

This past year was a banner year not just for me but also for my blog. I hit a record of one hundred and twelve posts! That is forty-three more than in 2015, seventy-one more than in 2014, seventy-two more than 2013, fifty-two more than in 2012, and forty-one more than 2011.


I probably could have written even more but there were weeks where my migraines took me out of commission. I had much more I wanted to write the last few weeks of the year but simply ran out of time and I don’t like rushing. There is a difference between writing under pressure and rushing which can lead to a post that doesn’t surpass my expectations.


All of this writing leads to a satisfaction and confidence boost in my abilities. It makes me want to work even harder to produce blogs that are beneficial to those who are reading them and want to also participate in some of the very same activities. I also want the words on the page to be an asset in some way for at least someone.

Aside from the amount of work that was created in 2016 there was also a rise in readership. I am proud to say that most blogs hit readers in the three digits within a few weeks of the original posting. By far my most popular blog has been; “For Find Out Friday Week 11- Origin of the Phrase Silver Lining” (http://bit.ly/2irbyOY) with a total of seven hundred and nine views, as of today. I am proud to have struck such a large cord and hope to create additional specialized weekly and/or monthly series that readers can tune into.


As for me, I am in a positive headspace. I have decided to see 2017 as an even better year for me than 2016 building on the progress that I have already made. After all seventeen is my lucky number as well as the date of my birth. The lessons and experiences from the past year showed me that I am my own best friend, consoler, companion, soul mate, and the list goes on. I have only recently realized how lucky I am that I found all I am looking for within myself. That ability ensures I will never miss out on something I believe has value in doing because I could never disappoint my biggest fan, me.

New York Magazine recently featured posted an article featuring the research done in the 1960s by George Ainslie.

In part Ainslie established:

“We know the sorts of choices we ought to make, and we earnestly intend to make them, but when the time comes, we don’t. We want to lose weight, but we eat a sundae. We want to get in shape, but we sit on the couch. We want to save money, but we buy a plane ticket to Italy…. It’s between a moment of indulgence right now versus many years spent enjoying a successful career.”
Despite who we have in our lives we are all essential on our own anyways. We, as individuals, go through from birth until our death as one. You can have a big family, a spouse, children, but no one shares your entire life moment to moment with you. The company you keep in many ways is an illusion. Sadly we never know when or are ready to loose someone we treasure, we need to be able to go on no matter if we want to continue living. We all have to function as a single unit. I see all of this as a plus.

The fact that I can enjoy my own company and rely on myself no matter what happens has only made me a stronger, more stable soul. I know I can take care of myself mind, body, and soul. Eventually I figure out how to deal with whatever comes my way and I find great comfort in that. Not having to dependent on anyone else for my happiness means that I get to choose to be happy in some way everyday. 


There is a special power that comes with knowing you can deal what comes your way. It also is a great skill for helping those around you.

I have learned who I am, accepted who I am, and love myself unconditionally. It sounds easier than it is. It has taken me thirty-five years to get to this place.

I have worked through the problems of youth like beauty, weight, and self-worth. Additionally for me, there was also the matter of a chronic illness. I have accepted this is the way my life is as well as suppose to be. 

However there is still more for me to learn in order to become who I will be. I am excited to meet that woman who will contribute something worth wild to the world no matter the struggles I am destined to overcome.


I am proud of the work I have done on myself and will continue to do but am happy to have the bulk of this part done.

I can be a realist and at the same time be open that faith will guide me in the right direction.

This is where I am today. Willing to work towards what I can do, what I will do, and what I want to do. I am moving ahead with myself a priority. I want to travel to new places, I want to taste new cuisines, I want to breathe in the air of a new me; a me that writes, reads, and moves as only I can. I want to break away from the binds that hold me down once and for all.

So here I am 2017. I am ready, willing, and able. Bring it on!

For More Information:



Comments

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth