It’s so hard to accept the fact when you keep appearing in my dreams. I know you miss me too, but you’re making it extra hard for me to let it go. Sometimes I wake up questioning myself is it because I’m not letting go and accepting it, or is it because you don’t want me to let you go. @

Tired of gossips

Some would say, if you don’t enjoy gossips something is probably wrong with you. In that case, maybe something is wrong with me. I just don’t enjoy sitting around all day talking shit about someone else’s life. Everyone makes their share of mistakes. And of course mistakes are followed by consequences. Some people obviously don’t understand that. 

I love being in the know about what’s going on in everyones lives. But there is a difference in talking about what everyones been up to and straight up shit talking. Sometimes people just happen to hit a gray area in their life, and you shouldn’t punish them by adding your negative thoughts to make it sound much more dramatic than it really is. At their lowest point you should be encouraging them and lifting them, not put them down by pointing your finger at them and forming a crowd of hate.

Sure maybe you’re terrible at expressing your feelings too, but sometimes it’s best not to say anything than to say something hurtful. Especially if you are the one person they need to hear encouragement from the most. 

Recently I’ve found myself to be overwhelmed by gossips. Don’t get me wrong, I understand everyone thinks differently. And it could just be this person’s opinion, but how could you be spilling so many negative information about the people closest to you? I’d like to believe that its the difference in generation that caused them to see things the way they do, but for this person to continuously degrading someone and talking in such hateful ways, its intolerable. 

It saddens me that this person probably never have and never will have anything nice to say about the people that loves her. And it hurts to be afraid to get close to this person because I simply can’t stand the gossips lol. 

Good Friday—- my necklace doesn’t look very happy but I am! Lol.

Good Friday—- my necklace doesn’t look very happy but I am! Lol.

stupid mode….

It’s hard moving on when everyone I talk to makes me feel they’re too good or they’ll never treat me as good as he ever did. It’s annoying that I even had an ounce of hope that we would find our way back to each other like we always do. When I find myself thinking like that I seriously wish someone would slap me. lol. 

I go through a mega emotional ride everytime I come across old pictures or anything that reminds me of him. It goes from the whole Happy to I want to kill him feelings, you know, from A through Z. I never knew I could have so many mix emotions until him and I. 

Yes, right now I’m one of the girls I myself want to slap. somebody, help me. lol. 

Sad, but true.
Some beautiful people are just not meant to be in our life forever :)
#sad #memories #strangers #quote #friends

Sometimes it’s better to react with no reaction

fauxpasta:

Our mother has been using the same enchiladas recipe since Bon Appetit suggested a Mexican Fiesta for Six in January 1991. I know this because she keeps the clipping in a glossy sheet protector under the “Mexican” category of a beastly recipe binder. So cute, and sad to think that my equivalent is really just screenshots of the Epicurious app on my iPhone. Our modern age! Technology! Blargh! I’m going tech free one day a week! No I’m not! Nonononono what if I missed out on something important, like a lifestyle blog update.

Back to the topic at hand: making your own enchilada sauce is gratifying and delicious and very, very easy. This whole recipe comes together quite quickly and can be made a few days in advance and baked the day of. Here’s what you need:

Chicken and Cheese Enchiladas

Adapted from Bon Appetit, January 1991

Enchilada Sauce

2 tbsp mild oil such as canola
3 garlic gloves, minced
2 tbsp chili powder
3 tbsp all-purpose flower
1 tbsp ground cumin
1/8 tbsp ground cinnamon
1 cup canned tomato sauce
1 tbsp balsamic vinegar
2 cups of chicken stock, warmed

Rest of the Enchis

2 cups of shredded cooked chicken (steadfastly from the $5.99 Costco Rotisserie chickens)
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper
12 6-inch corn tortillas
6 ounces of your favorite grated cheese

Directions

Preheat the oven to 425F if you plan on baking it today; otherwise skip this step. Oil down a 9x13 casserole dish regardless.

Heat the oil in your biggest, flattest fry pan on medium; add your minced garlic and cook while stirring for 30 sconds, then add chili powder and repeat (cook while stirring) for a minute. Add your flower, cumin, and cinnamon and cook for another minute until everything is sort of clumpy and chalky. Oooh, nice. Slowly whisk in a cup of warm chicken broth so that all the spices and garlic distribute evenly. Whisk in the tomato sauce and vinegar and cook on high until it’s thick and smooth, whiskin’ all the while. Turn the heat down as low as you can possibly get it. So low that you accidentally turn it off, maybe!

In the meantime, mix the shredded chicken in a bowl with the fresh herbs, salt, pepper, and green onions. Now arrange your setup: casserole dish to your side, empty dinner plate in front of your, tortillas out and room temperature, frying pan full of enchilada sauce on low, and chicken mixture at your side. Using tongs, swoosh the tortillas around in the enchilada sauce until it’s all warm. Put it on the dinner plate in front of you and place a line of chicken mixture in it, roll it up and tuck it into the  casserole with the seam side down. Repeat with the other 11 tortillas so they’re all kind of hanging out in the casserole together, the black sheep ones having to go perpendicular to all their friends and feeling terribly left out.

Glaze them all with the rest of the enchilada sauce and sprinkle cheese on top. Cover with foil: now you can either put them in the fridge for another night, or bake for 10 minutes covered and 10 minutes without foil until they’re bubbling and crisping up.

-Paulina

(Reblogged from fauxpasta)