Monday, September 18, 2023

Fears and Healing

Update: 

I have finally been healed from this. At times the thought still crosses my mind, but instead of fear, I’m reminded of how far I’ve come in healing from past trauma.

Original Post: 

Glass doors. Screens. ATMs. Tape. Glue. Phones. Windows.
For years, all of them triggered the same response: fear.

One of my strangest struggles was using tape at work. You can’t use it without leaving fingerprints—and that used to send my anxiety into overdrive. Not because I’d done anything wrong, but because trauma has a way of quietly rewiring the brain.

I wasn’t always like this.

After my divorce, my ex stalked me. One incidence that I can share: He broke into my home repeatedly, watched through windows, tampered with the house, and followed me everywhere. One afternoon, I walked into my kitchen and found him inside. He fled wearing surgical gloves. The officer who arrested him told me plainly, “That man would eventually kill you.”

That kind of fear doesn’t disappear overnight. It burrows in and resurfaces later in unexpected ways—like fingerprints on tape.

But understanding the why changed everything.

Once I connected the dots, I realized the fear no longer served a purpose. It was born out of survival—but I’m no longer surviving. I’m healing. I’m safe. And I’m in control.

Fear doesn’t get to dictate my life anymore. I choose power, clarity, and peace. Every day

Tuesday, September 12, 2023

Funnel Cakes

 I Adore Funnel Cake

Nothing beats a homemade funnel cake—crispy, golden, and dusted with just the right amount of powdered sugar. Bonus points for cinnamon!

Ingredients:

  • 4 cups flour

  • 1/3 cup sugar

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 2 1/2 cups milk

  • 3 large eggs

  • 3 cups vegetable oil

  • 1/2 tsp vanilla

  • Powdered sugar to finish

Directions:

  1. Heat oil in a deep skillet to 350–375ºF. Test with a drop of batter—it should bubble.

  2. Whisk flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla—mix until smooth.

  3. Pour batter into a gallon-size Ziploc, snip a 1/4-inch corner, and drizzle into hot oil in a swirling web.

  4. Fry 2 minutes until golden, flip, fry 1 more minute. Drain on paper towels.

  5. Dust with powdered sugar and serve hot.