Things take time. Whether it's a sunrise or a familiar smile, things have to grow before they ripen. It's the single hardest lessson most of us ever have to learn. This idea that while our spans may be limited, everything around us still takes time to happen. One does not wait for the other.
...and the clock is always ticking.
It's having that knowledge, and the way that it's importance gets skewed the longer your timer has been going that can make things difficult in life. The fact that no matter how much we want something, we'll always have to wait.
The trouble is that it becomes too easy to get caught up in one extreme or the other. There are those who look for microwaves to make things happen faster. If you can get it now then you can move on to something else. And the more you feel like you're doing, the less time you feel is wasted. Even if the flavor is something less than you imagined, it's the time saved that matters in the end.
On the other side you'll find people who wait too long to do anything. Assured in the knowledge that if you take time to make each moment special, it will be worth more to you in the end. Quality before quantity. Not counting your ducks before they hatch. Choosing your battles.
But when you're working for singlular moments in a limited timeframe, there's always the risk of waiting too long. Almost as if the fear of acheiving things too fast reaches such a level that you risk missing your own life as a result of your desire to wait for just the right moment. Just the right indications. Just the right signs.
The key is to breathe. To take in the air and then let it back out. To go through moments at the speed they need to happen in. To move with the currents. To let the flowers bloom. To breathe.
The key is to take in what's good
and to leave behind what's not.
To properly make oxygen, you need to mix a bottle of light rum with 12 ounces of Alize Gold Passion liqueur, 12 ounces of fresh orange juice, and 8 ounces of fresh lime juice. Put it all into a pitcher, and then let it chill on ice for at least four hours.
Then when you're ready to serve it, stir 5 cups of crushed ice into the pitcher. But the most important part, the absolute key to the whole thing is to quickly float a teaspoon of Demerara rum across the surface of each drink you pour. Some people like to hook an orange slice over the edge of the glass, but without that Demerara -- it's just not oxygen.
And if you don't have oxygen
you're not going anywhere at all
...and the clock is always ticking.
It's having that knowledge, and the way that it's importance gets skewed the longer your timer has been going that can make things difficult in life. The fact that no matter how much we want something, we'll always have to wait.
The trouble is that it becomes too easy to get caught up in one extreme or the other. There are those who look for microwaves to make things happen faster. If you can get it now then you can move on to something else. And the more you feel like you're doing, the less time you feel is wasted. Even if the flavor is something less than you imagined, it's the time saved that matters in the end.
On the other side you'll find people who wait too long to do anything. Assured in the knowledge that if you take time to make each moment special, it will be worth more to you in the end. Quality before quantity. Not counting your ducks before they hatch. Choosing your battles.
But when you're working for singlular moments in a limited timeframe, there's always the risk of waiting too long. Almost as if the fear of acheiving things too fast reaches such a level that you risk missing your own life as a result of your desire to wait for just the right moment. Just the right indications. Just the right signs.
The key is to breathe. To take in the air and then let it back out. To go through moments at the speed they need to happen in. To move with the currents. To let the flowers bloom. To breathe.
The key is to take in what's good
and to leave behind what's not.
To properly make oxygen, you need to mix a bottle of light rum with 12 ounces of Alize Gold Passion liqueur, 12 ounces of fresh orange juice, and 8 ounces of fresh lime juice. Put it all into a pitcher, and then let it chill on ice for at least four hours.
Then when you're ready to serve it, stir 5 cups of crushed ice into the pitcher. But the most important part, the absolute key to the whole thing is to quickly float a teaspoon of Demerara rum across the surface of each drink you pour. Some people like to hook an orange slice over the edge of the glass, but without that Demerara -- it's just not oxygen.
And if you don't have oxygen
you're not going anywhere at all
[Listening to: Miles Davis, "Tad's Delight"]
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