I had a mini breakthrough on my recent heartbreak. I was able to put some of the experience — and my buried feelings about it — into words. Granted, they’re words forever hidden in a journal, but they represent progress for me nonetheless.
(I’m super remedial when it comes to my heart.)
There’s a chance I’ll mine those words at some point for more inspiration, but for now I’m grateful I was able to do something, however small, with my feelings.
In other news, I came across an intriguing cocktail recipe today and thought I’d give it a try.
It’s called the Cowboy Hoof.
That’s why the name caught my eye.
As if the name weren’t enough, the ingredients sent me over the edge: mint AND gin?
I’ve been known to sip Sapphire like it’s the sweet nectar of life, and I eat fresh mint garnish instead of the desserts it adorns, so this cocktail spoke to my soul and stuff.
(I’m probably more remedial about photography than I am about my feelings.)
ANYWAY, ignore the basic pic, and just make yourself one.
12 mint leaves, plus one to garnish
2 tsp simple syrup
3 ounces of gin
Muddle the mint and simple syrup. Add ice and gin. Shake in a cocktail shaker. Pour cocktail through a strainer. Add mint to garnish.
Oh, and just in case you want to hear the song that ultimately unlocked my feelings, it’s a Bearson remix of James Bay’s Let it Go. The juxtaposition of the chipper, yet haunting beats with the painful lyrics perfectly summarize my feelings. I’m trying to shake it off and move on while simultaneously attempting to acknowledge that it hurt.