always a good day when there’s a #barbell in hand #training #lifting #squat #frontsquat #girlsthatlift #liftheavy #trainhard
"I can’t think of many things more attractive than a beautiful person who’s beauty isn’t what actually attracts you."
One day, I realized he might not exist. My soulmate, I mean.
I realized there might not be someone walking around this earth just waiting to meet me. Someone with a private world just as intricate as mine that, one day, I would get to share and be a part of and know.
And I realized I was keeping a vacant spot in my heart for this person who might not exist. That I wasn’t allowing myself to be whole because how could I be whole with my other half missing?
It was an excuse, of course. A simple view of life that would exempt me from having to put in the effort of filling myself up with the love I was waiting for someone else to supply.
The reality is this: Life is a churning, chaotic thing with no guarantees, and in the throws of the tumbling you might run into people to hold on to for a while. Sometimes for a night, sometimes for life.
And holding on to someone is a worthy thing. A wonderful thing. Something to look forward to and appreciate and embrace with your whole heart.
But the love you get from holding on to someone will never be as reliable as the love you can give yourself. Right here. Right now.
So here’s my advice. Be open to love, but don’t be empty for it.
I had a request for the recipe of the fish I cooked last night, so here you go:
1 Green Bellpepper
1 Red Bellpepper
1 Yellow Bellpeper
1 Yellow Onion
1/4 Cup of White Wine
2 Cloves Garlic
2 Tbsp Olive Oil
1 Tbsp melted butter
3 Tilapia fillets, thawed
Lemon Pepper Seasoning
Marinate thawed fillets in black pepper, lemon pepper and the juice of half a lemon 30 minutes before cooking. Prep vegetables by slicing half of each bellpepper into strips and cut half of the onion into slices. Mince the garlic. Combine melted butter and olive oil in a large skillet over medium-high heat. Add peppers and onions to the pan. Saute for about 4 minutes (until they start to get soft) and add garlic. Saute for another minute. Reduce heat to medium and slot out some spaces to fit the fish in the pan alongside the peppers and onion. Lay the fish into the slots and continue to cook for about 3 minutes. Flip the fish over to the other side, add wine, black pepper and remaining lemon juice from the other half of the lemon. Reduce heat to a low simmer and cover the skillet. Let the fish steam/simmer for about 3 minutes or until the fish is cooked through. Garnish with a little chopped parsley.
Thanks! This looks AMAZING!
Nom nom nom