Today is my 30th birthday. I know I’ve talked before about some of the pitfalls of ageing but today I am full of optimism for what’s to come.
To be honest, 29 was a hard year for me. My relationship with my boyfriend of nearly four years ended in the Fall and with that, I had to move out of the home we’d created together. Out of a newly renovated home that I loved dearly and into my parents basement. Not exactly where I thought I’d be at the end of my twenties.
I left a job that was making me miserable shortly after turning 29 and started a new career adventure. My new job has been a steep learning curve in a completely different field and has had plenty of highs and lows.
Through it all, my friends and family have been both my anchor and my buoy. I am immensely grateful for their willingness to hold me tight when I wanted to sob, to toast my small victories and encourage me to press on when I couldn’t see the road ahead.
This blog has also been an incredible outlet for me and helped me to hone my passion for food, photography and writing. Your support along the way, your taking the time to read my posts or make my recipes has been heartwarming.
As I cross the threshold into this next decade of life I feel more confident and capable than ever. There are some very exciting opportunities for growth on the horizon and I can’t wait to share them with you.
In this moment, I’m resolving to be done with self-doubt and commit to embracing failure. All the challenges of the past year, and those that came before, have been learning opportunities. I know myself better, what I can accomplish when I set my mind to it, and who I can count on to help me get there.
If you’re doing the math, you’ll have figured out that I was born on August 8th, 1988 – 8/8/88. My friend Mary Anne recently told me that in Mandarin the number 8, bā, sounds a lot like the word for wealth. To say bā bā, is apparently a way of saying “good luck” or “good fortune” in Mandarin.
Today, I’m betting on myself. Here’s to 30 and everything it has to offer. Cheers!
In a mixing glass, muddle 2 tbsp of chopped fresh apricot. Top with ice. Add remaining ingredients. Stir for 15 seconds. Strain into ice-filled rocks glass. Garnish with a slice of fresh apricot.
To create sugar band on the side of the glass, drizzle the outside of the glass in honey. Combine sugar and zest of half a lime on a plate. Dip the honey-covered portion of the glass in the sugar and lime zest mixture.