This video has been called “unBEARably cute.” Cheesy, but true.
This is how we spend our Friday nights.
Love this. But mostly because of spotting #designersam!
Two months ago, I said yes to a date on May 2: drinks, ballet, dinner.
Over coffee this morning, I remembered that May 2 is the night I met Alberto.
On this same night in 2005, I met the love—and spanking—of my life.
It’s been five years since Alberto died, and apparently May 2 now…
“My motto is ‘Try to make it to the next minute.’”
“Have you ever struggled simply to survive?”
“That’s pretty much my whole life. For example, I just got out of being homeless for three years. When you’re homeless, you don’t really know what the next moment is going to bring.”
“How did you become homeless and how did you get out of it?”
“I lost my job. If you don’t have a job, you can’t pay your rent and you get evicted. Then, at the end, my friends basically got tired of hearing the same story. Every time they called me up—I had one of those government phones—it was always, ‘Yes, I’m still at the shelter.’ So they coordinated: I can stay at someone’s house a certain number of nights, and then I can stay at another house a certain number of nights. This way I can apply for a job, and once I save up enough money, I can get my own apartment. And eventually I did.”
“What was, psychologically, the hardest part of being homeless?”
“It’s tough to say exactly, but probably a mixture of humiliation and waking up and realizing—excuse my language—Holy shit, I’m here! This happened to me. I can’t believe it happened. It’s something everybody says: I don’t think it will happen to me. And then it does.”
There is little more inspiring than the high school students I’ve had the privilege to train with this last year for the 2014 Cox Providence Marathon. They dedicate their Saturday mornings to training for what seems impossible and this Sunday, they will accomplish it. For some, this is their third or fourth marathon. Can you imagine crossing the finish line of 26.2 miles when you were in high school? I can’t. And I seriously doubt that I could make it through the mileage without these kids.
I implore you all to check out this video and then click on the link I’m providing below and donate to this organization. We will lose our funding this year and in order to keep this program running strong, we have to reach out to all of you to help us. If we raise $50,000 in the next month, Dick’s Sporting Goods will graciously match that amount. We just need your help to get there. Please watch the video and click on the link below to keep these inspirational adolescents running!
Build your own workouts or make computer generated ones using mini videos & GIFS at gymra.com. Start your free month now!!! Cancel anytime.
“The year before I came to Harvard I spent a year in Australia. I went there with no plan and worked in a bar. I’m from a very small town on Vancouver Island, Canada, where running away to Australia on your own is a very foreign concept.”
“What’s the main thing you took away from that experience?”
“I really loved meeting the people. I think the main thing I took away is that there is so much more to life than school. People tend to forget that there are things beyond the little everyday stuff they’re doing, that there’s a bigger picture out there. I think traveling really helped me realize that. One thing I believe is incredibly important in life is being open to new experiences. There are too many people, especially at Harvard, who go about their days on rigid schedules and begin to fear new opportunities. The best things I have done and experienced have come from my learning to say “yes” to those opportunities, and believing in my own ability to try something new, something different, something scary despite the risks that could be involved.”
“And now that you’re in school, do you have any plans for life after graduation?”
“I have no idea! That’s actually the other thing I learned in Australia—that planning things isn’t always the best option. I’ve had such good experiences by just living and letting things play out without trying to force them.”
“Even your style seems spontaneous.”
“Yes. I think it reflects my spontaneity and desire for change. I hardly ever plan an outfit and tend to just put my favorite things on and hope for the best in new combinations.”
Avocado and potatoes by Candy Wong
Every day we slaughter our finest impulses. That is why we get a heartache when we read those lines written by the hand of a master and recognize them as our own, as the tender shoots which we stifled because we lacked the faith to believe in our own powers, our own criterion of truth and beauty. Every man, when he gets quiet, when he becomes desperately honest with himself, is capable of uttering profound truths. We all derive from the same source. there is no mystery about the origin of things. We are all part of creation, all kings, all poets, all musicians; we have only to open up, only to discover what is already there.
Henry Miller (via 33113)
Butternut Squash Curry
- 2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded
- 1 large onion, cut into large chunks
- 4 garlic cloves
- 3 cups plus 1 tablespoon water
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground coriander
- 1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
- 2 tablespoons tomato paste
- 2 teaspoons coarse salt
- 1/4 teaspoon crushed red-pepper flakes
- 2 cups cooked brown rice, for serving
- Fresh cilantro, for serving
- Lime wedges, for serving
Cut solid sections of squashes into large chunks and seed-pod sections into 3/4-inch-thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 minutes. Stir in onion paste and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.
Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, the salt, and crushed red-pepper flakes. Add squash, and cover partially. Bring to a boil. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes. Serve over brown rice with cilantro and lime wedges.