Some days it is easy to be brought down into darkness. It has been rainy for days, it has been cool and cloudy, and people close to me have hurt me recently. Add on top of all my own blue-ness this mess in the UK and it would be easy to just let the the sadness pull me down. But today I say No! Today I say it’s time to choose happiness.
I will not let depression win today! I will not let the people who want to see me hurting or sad see that. I will not let the crazy asshole in the UK who thought that taking out a bunch of teenagers at a concert win by making me full of hate and anger. Today I choose happiness!
There are so many moments in life that we choose a path. We choose between going to school or working. We choose to get married and have a family. We choose our friends and our hair color, why not choose our mood!?! That really is all it is, a choice. So let’s choose to let the light in. Let’s choose to focus on those that love and support us instead of those that hurt us. Let’s choose to see the rain as a way to feed the grass and plants. Let’s choose to beat tragedy by coming together in peace and happiness instead of vengeance and hatred.
What makes you happy? What simple thing makes your mood lift, your heart swell and a smile spread across your face?
For me it’s the Hubs, Frankie, taking pictures, fresh baked anything, ice cream or cheesecake, clean sheets, starry nights, gorgeous sunrises, coffee dates with a girlfriend, catching up with old friends, being able to help someone who needs it, puppy kisses….the list could go on! See there is so much to be happy for! Let happiness win today!
Super Easy Cheesecake
Since cheesecake is one of my most favorite desserts, here’s a recipe for an easy one that hopefully will make you happy too.
1/3 cup butter, melted
1 1/2 cup graham cracker crumbs
3 1/4 packages (8 oz. packages) cream cheese, softened
1 can 14 oz. sweetened condensed milk
2 tsp. vanilla extract or 1 tsp vanilla bean paste
1. Preheat oven to 300 degrees F. Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan.
2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth.
3. Add vanilla and eggs, mix well. Pour into prepared pie pan.
4. Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly open for an additonal hour.
5. Refrigerate at least 6 hours until firm.