I had always thought that at some point in life you get it. That there comes a time when life just sort of magically clicks and you make sense, the world makes sense, people make sense. I don’t know exactly when I thought this would happen but I do know that by the time I was 30 I thought I would have it all figured out.
Well here I am, 30 and often more confused then ever. But the difference between a confused 30 year and a confused, say, 20 year old is that now I simply don’t care. I don’t care that I don’t have it all figured out. In fact I’m thrilled that I don’t.
At this time in my life I feel more free to ask questions, to humbly acknowledge my misunderstandings and earnestly seek to find the answers, knowing full well that most likely they will just open up the flood gates to more questions.
It is an incredibly freeing time in my life where I sense the burden of self-consciousness slowly lifting and life’s subtleties filling me with an intoxicating joy. I’m okay with making a bit of a fool of myself for the sake of seeking answers, understanding something a little better, and for protecting my family and myself.
The mocking voices in my head are retreating to a dull whisper instead of a deafening roar. The space in which they used to inhabit fills with thoughts of thankfulness, abounding blessings and purpose.
I’m seeking adventure, owning up to what I feel called to in life, living and perusing life with an unashamed passion.
I eagerly await the coming years and the wisdom and memories they will produce.
Although there may be a few more fine lines on my face then there were before, this is the best time of my life. Goodbye 20’s. Hello 30.
Mascarpone Ice Cream
Makes 3 cups
Although cake is what’s typically enjoyed on occassions such as birthdays, when given the choice I will always choose ice cream. And if said ice cream happens to be topped with a dark and bitter shot of espresso then what you have is one of my favorite desserts.
1 cup mascarpone
1 ½ cups milk
1/2 cup brown rice syurp
squeeze fresh lemon juice
1 teaspoon vanilla
Whisk all the ingredients together. Churn in your favorite ice cream maker according to the directions.
Freeze until firm.
For an affogato simply pour a shot of freshly brewed espresso (or very strong coffee) over a scoop of the ice cream.