This Too Shall Pass

I have been dreading this day for weeks now. I am to have a meeting that I fear the outcome. Guess what? It is done. Meeting went better than I expected and had nightmares about.

I haven’t had an anxiety attack for a couple of years. But for several days, I have been sick to my stomach, waking up at 2 am and feeling my tummy growl. Huh? I am not hungry, but it has been persistent the acidic pain I get early mornings that last well into the day. Bummed so much.

Slow internet gives me anxiety for sure, add to it people who do not say what they mean but feels entitled and assuming.  I take more than deep breaths, I actually stop for minutes or an hour or so and relax first before tackling anything again. It has become a “I want it, I want it now and I want it how I want it” world. I repel that and keep it out of my life for as much as I can.

Thinking of boundaries and operating standards in life right now. BRB on it.

 

Monday Blues

What is that?  Why is there such a thing?

For me it’s a cliche. I hear it often.

But come to think about it, it must be real. It happens. I’ve experienced it over the years. When the weekend has been on a total work lock down, when it has been enjoyed to the max, going back to the grind on a Monday is so hard. Picking up the slack can take the whole day. It would be Tuesday before things feel normal again.

Clue: Life is meant to be enjoyed. When you do, you resist going back to working.

Extend the weekend by doing something you enjoy 7 days a week!

 

Note: This is a very raw post, tenses not checked.

Capturing the moment with my thoughts.

 

Bare Minimum Plus

During very down days, where just getting out of bed is so hard, I would go down early in the morning and watch people get out and rush to their cars or cabs. These guys are well heeled, smelling fresh with long hair still wet from the shower. They usually carry a laptop bag.  I watch them and think, they woke up, took showers, dressed up and made ALL that effort. Now they are ready to start the day.

That is just the beginning, to get out of bed and be spiffy. For me, that would have been a very huge thing to do, remember I am down in the dumps feeling kind of day. But hey, they could do it. 8am in the morning and out the door they go.

I can do that too.

 

What We Most Want

I think what we most desire is connection. We want to feel the bond, the tie, the relation to another, or others. We want to do things with  beings, like a partner, siblings, parents and like minded people, to create, to experience together, to share.

Every day, we seek out a way to be in that presence. *insert group hug*

Going inward, the self is someone to be with also. We are never alone. We have ourselves. I am. Knowing the presence of myself, I self care. Especially when there is just me. (we cannot always be with another).

What we do in a day, time, we spend to be with others and ourselves. Eating is a big part of it, from getting (our ancestors used to hunt and plant what to eat), to cooking 3 – 5 meals throughout. Now we meet up in restaurants, have meetings or simply to enjoy lunch or dinner. No one likes to eat alone.

People who do gym or yoga or sports for exercise do either as a group or a personal practice.

Now work, 8-10 hours to be devoted for gainful employment, creativity or productivity. Then we do again the next day, for whatever time left, we sleep.

 

 

 

Pop it like it’s hot: Buffalo jalapeno poppers

asianlifegoddess:

The lazy in me. Yup, just reblogging and soaking in all the goodness of somebody else’s post. I will actually make this, when I find some Jalapeno peppers in Metro Manila.

Originally posted on Eatocracy:

This snack is on fire. As team rivalries heat up, make sure your game-day spread keeps pace.

This spicy snack stacks all the flavor of Buffalo wings into a cheesy jalapeño pepper filling.

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Slow cooker chile con queso is the best possible party food

asianlifegoddess:

From America’s Test Kitchen.

Originally posted on Eatocracy:

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen’s online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

Chile con queso has fallen on hard times; often it’s just Ro‐tel diced tomatoes and chiles mixed with Velveeta, microwaved, and stirred. We wanted to keep the simplicity but ditch the plasticky flavor…

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