Sometimes you just find yourself in a mood. It can be a sour mood, a happy one, or a “I’m not taking any crap” mood. It can even be all three and more simultaneously. It’s like a cacophony of moods swirling inside one’s brain, body and pinky. Yeah, I just randomly threw in that last one. It’s ok to be in a mood. Just don’t make it your standard operating procedure.
I just got back from having dinner with a friend after a long, long day of heavy, weighty life issues. I had a daiquiri and she had water. To each their own, I suppose. We sat there running the gamut of conversation topics. Yet, regardless of the topics at hand at any given moment, we tended to end that “segment” noting the grand amount that goes on in each of our lives. No one really knows what’s going on in your life. Not fully.
We are so multifaceted. We have so many work, personal and big life projects. As such we are a myriad of emotions, smiles, cries and textures. I prefer describing myself as a Napoleon of textures. By Napoleon, I am referring to the yummy, layered dessert. I had the best Napolean ever in the town of Positano in Italy. It was so divine. And now I can’t figure out which restaurant it was. It was high up overlooking the town. It was the best view and the best dessert. I must make my way back to Italy. Although, I have that eternal debate with myself as to whether it’s better to travel to more different countries or do return trips to the ones I liked most. Oh my, but I have grandly digressed.
But back to my Napolean self. I can be prickly, saucy, crunchy (well not so much that one), rule with an iron fist but with a velvet glove.
It is lovely being so textured. It’s complicated at times, but it is lovely. I feel complete.