Untitled

agoodtimes:

“The best part about airports lies in what they symbolize. Airports are places of bookends: new beginnings and long-awaited endings, arrivals and departures, hellos and goodbyes. We start in one city to end in another hundreds or thousand miles away. You enter from a desert and exit into a blizzard. In from winter, out into summer. In from familiarity, out into something completely foreign. Or vice versa. An airport is a place of transit, and not just geographically. I wish there was some sort of time-lapse to show how people change between departures and arrivals. When I arrive back home from being away, I’m never the same person as when I left.”

— Alex Brueckner (via theflowershop)

Truth. The person I was in July of 2012 no longer exists. I left Chile as someone else, and I’m incredibly glad of that. And it wasn’t just a personal change; the world seems so much smaller to me now. I’m so ready to explore it.

This isn’t my hot cocoa, but it’s lovely just the same.

So, for two cups of delicious, steamy, creamy hot chocolate, you’ll need:

.5 cup cocoa powder (dark, preferably)

.25 tsp salt

.5 cup brown sugar

2 cups almond milk (there is a dark chocolate variety of almond milk that seems heavenly)

1 tsp vanilla

Optional: chocolate chips and whipped cream

Heat the cocoa powder, salt, and brown sugar until it melts together. Then pour in the almond milk and keep it on medium to high heat, stirring every once in a while, until it’s about to boil. Then remove from heat, pour in vanilla, stir, and let sit for a couple of seconds before drinking it all.

You can obviously melt chocolate chips in there too, and add whipped cream on top for presentation. Chocolate syrup? Maybe. Caramel sauce? Oooooh, good idea.