Listen to this while reading.
We are two animals collaborating our lives in this particularly strange place, and I think that's beautiful at least.
Being in love with you is effortless. It's easy, full of lightness and lights and helpless smiles. I live for your lips, the corners of your mouth that turn up when you're happy. Most days when we need to part, I'd rather keep running my hands along your body in early sunlight. I know you doubt my devotion sometimes, and my reasons for staying with you, but you've given me so much. I am relearning who I am as a whole person, beside you. I laugh more with you than I have ever have. You're my sunshine. My skin gets excited when I hear your deep, controlled, thoughtful voice say my name, say I Love You, say That's Right. You think you're weird, I think you're precious. I wish I could grab your butt all day. I wish you could grab mine all night. Well, we kinda do that anyways.
We've been in this endless honeymoon for nearly 500 days, it feels like 50. Everyday we are together, every word we share, I learn more about you and these lessons consistently water my infatuation with who you are to me and for me. You are my home now. You are my rock, my hearth. You're my life partner, my calm companion in this overwhelmingly anarchic world of modernity and noise and colour. Although you don't complete me - because we are both complete in ourselves - I'd be quite lost without you. Who would I share myself with? Who would hold me the way you do? Who would rub my back during the Week of Hormones? (Which is coming soon, by the way).
The giddiness one feels in the beginning of a romantic endeavour is what I still feel when I know I will see you soon. It's the feeling I get at the mere thought of you. Often I am on a bus or supposed to be paying attention at a lecture, but I find my mind wandering to you. To [certain parts of] your body. To the energy between us. You make me a better person. "You're my top, mate."
I look back to who I was when we first began this adventure together, and I smile. In fact I smile at every memory we share, and the memories we have yet to create. You've seen more of my colours and shades than anyone else. You've seen me at my best, my worst, my average. I've told you my secrets, my fears, my dreams, my regrets. I've revealed to you my weaknesses, my strengths, my confessions, my mistakes. I know you will always keep your arms open for me to cry and laugh in (I certainly do enough of both). I feel like the most fortunate person in the world for getting you all to myself. Everyone is missing out and - luckily for me - they don't know it.
Loving you is easy. It's organic, raw, natural. So natural that it grew into a flower before I even noticed there was a seed, but then there it was: vibrant and alive and finally defined. Loving you is easy, my sweet babe. Let's eat cookies! I put ginger in them just for you.
1/3 cup oats
1/3 cup almonds
1/2 teaspoon vanilla powder
1 tablespoon chunk peeled ginger
1 tablespoon maple syrup (optional)
2 tablespoons cacao butter
2 tablespoon beet juice
1 tablespoon maple syrup
To make the cookies: grind the oats and almonds along with the vanilla and ginger into a thick paste in a high speed blender (my Blendtec mini twister jar does this perfectly). Add the maple syrup if desired. If you don't have a great blender, buy almond butter and oat flour instead of grinding your own, and grate the ginger very finely. Press thus cookie dough into cookie molds and put in the freezer.
To make the pink chocolate: melt the cacao butter, then add the rest of the ingredients and whisk until evenly combined. Dip each of your cookies into this, put back in the freezer for 5 minutes, then repeat until you've used up all your pink chocolate mixture or you don't want to put anymore on your cookies. Serve with almond milk and enjoy with your sweetheart.
ADAPTIONS: use buckwheat groats or other nuts instead of oats or almonds; use vanilla extract instead of vanilla powder; use dried ginger instead of fresh; use any other liquid sweetener instead of maple syrup; use coconut oil or coconut butter instead of cacao butter.
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