This week was something special – not in a good way. In a crazy, sort of awesome, super hectic stressful yet satisfying sort of way. And there’s still more to come.
There was a paper written last night: four hours, five pages, in Spanish.
There was a hyper-mega-inspiring lady speaking in my Sign Language class: deaf and legally blind (called Usher syndrome); she’s been losing peripheral vision since she was in her early twenties, and her night vision left her when she was a teenager. Now, she only has ten-degree vision. That’s like looking through a hole that’s about 2 centimeters in diameter. You have to stand directly in front of her and four feet away to sign with her so she can see you.
She was hilarious.
She made me wish I was deaf so I could be that funny and inspiring.
There’s an art history test tomorrow. There’s 26 images I have to memorize; to be able to regurgitate the title, location, and date and be able to speak intelligently about it.
It’s timed. Gross.
There’s fruit flies. Also gross.
There’s traps all over our room trying to make them die.
They’re not working.
There’s mug cakes. Tonight.
I’d heard of them. I’d stashed them away in that little file cabinet in the back of my head to maybe make someday.
Tonight it happened, and me-oh-my, it was fabulous.
This is what happens in real life. Cooping yourself up in your room with a mugful of cake in one hand and a mugful of coffee in the other.
Trying to put off studying for just a few more blissful minutes of chocolate hazelnut coffee goodness.
“NUTELLA” MUG CAKE
- 4 tbsp. flour
- 3 tbsp. sugar
- 1 tbsp. ground flax seeds mixed with 3 tbsp. water
- 3 tbsp. cocoa powder
- 1 heaping tbsp. Justin’s chocolate hazelnut butter
- 3 tbsp. vanilla soy milk
- 3 tbsp. olive oil
- 3/8 tsp. baking powder
- pinch of salt
- dash of instant coffee granules.