Watch your thoughts, for they become words. Watch your words, for they become actions. Watch your actions, for they become habits. Watch your habits, for they become character. Watch your character, for it becomes your destiny.
As Hellen Keller once said, “Character cannot be developed in the ease and quiet. Only through experience of trial and suffering can the soul be strengthened, vision cleared, ambition inspired and success achieved.”
My blog didn’t come as a blank slate when I signed up for the domain www.staciapriscilla.com in March 2011. In fact, up to this very day I’m still relocating valuable posts from previous blogs to this one (See FAQ). At the same time I frequently edit and update all of these posts to match my current format and style – just to get everything on site to feel more coherent. It’s quite recent that I began fully committing myself to blogging – and by blogging, I mean producing useful and/or helpful content regularly to you.
In the past, I complain a lot. I abused blogging by making it as an outlet to release my anger and even to intensify my outrage. Looking back now, it’s difficult for me to move on in peace, because all I see is disorganized thinking and loads of negativity.
I’m choosing to let go of these unresourceful thoughts and keep pressing forward to see the positive light.
Everything else can go. What remains is my character.
Character is the ability to carry out a good resolution long after the excitement of the moment has passed.
- Cavett Robert
In order to make peace with my past, I feel the need to highlight the rights and evaluate the wrongs, see what changes I have to make, and better prepare for 2013 accordingly. At the same time I plan to improve my character based on the progress I’ve made in various aspects of my life. So I’m simultaneously setting achievable goals as I go along reviewing my 2012.
I encourage you to do the same. It may take a while to plan out everything, but NOW is the time to make the change – to become the person you’ve always wanted to be.
Make friends with your past, and you’ll move on to a better future.
Here’s my month-to-month overview of how I’ve spent 2012:
On January 1, I’ve established that 2012 will be a new year to noodle up my life. I reviewed how I spent my New Year’s Eve. I failed at the attempt of making Harumi‘s Salmon Burger, and resolved to make the next attempt successful. I had my first ever midnight kiss for a new year’s celebration. I received a cute polaroid as my Christmas present, which I’ve been using to take pictures of cute stuff.
I also looked up the dictionary on the definition of “noodle”, and to “noodle up” means “to improvise; experiment; devise freely; think creatively”. Stanley and I challenged each other to exercise consistently and maintain our physical health. It’s also a test of persistence, perseverance, and patience.
Naturally I’ve been going to the gym and running more often than he does. But our performance on the road showed us who’s the real boss – him.
I’ve also aimed to publish 10 dishes I’ve cooked throughout 2012, which should include a successful Salmon Burger. In the end, I’ve never actually made the second attempt at Salmon Burger. Instead, I’ve made more than 10 dishes this year that are worth publishing on this blog:
That’s 14 recipes, exceeding my 10-recipe goal So here’s what I’m aiming next year: I want to prepare 15 recipes that deserves to be published on this blog – including the Salmon Burger and the Blueberry Clafouti (see June).
On February 24, which is my 22nd birthday, I reviewed the things I learned at 21. Lesson learned: Life goes on, so get over it, move on, and follow through.
On February 27, I believe that my name predetermines my future success. Want to know something weird? Bro #1′s name is Vincent. Bro #2′s name is Jeffrey. My name is Stacia. I know, right? Every time I order something from Starbucks and they ask for my name, I say ‘Michelle’. That way I won’t have to repeat myself and correct them like I always do ever since I was born.
On March 1, I made it through my last day of the 30-Day Blogging Challenge. I got to know myself better, and I’m thinking of doing it again next year … but with better writing. This is just too crappy:
On March 30, I posted a school assignment I did to practice studying people of all ages. We were told to draw ourselves and another person of the opposite sex in different ages. I drew myself with Stanley aging gracefully.
On April 17, I updated briefly after 2 weeks’ hiatus. I failed to lose weight during my 33-day diet that starts on March 1 and ends on April 2. I think this is the moment when I realized I can’t survive with a restricted diet. If I did, I’d never have started my “Recommended restaurant” series (see May). Now I’ve lost 8kg by eating whatever I want (see November’s gratitude list). Here’s an overview of the 33-day diet:
I also received a bouquet of pink flowers from Stanley
On May 29, I launched the first ever Recommended restaurant series with a post that features Japanese restaurant Kushi-Tsuru in Japantown, San Francisco. I wanted to share pictures of the good stuff I’ve just eaten. I certainly didn’t expect it to grow to its present state, which has evolved to become enriching and insightful. No doubt plenty of room for improvement in food-reviewing, but I definitely want to keep eating good food, take better pictures of them, and keep up with my food writing. I’m in this for the long haul.
On May 30, I made it through the first day of partial fasting. I established that I believe in the power of abstinence. Abstinence does not equal to being deprived. Abstinence from things I don’t really need gives me focus to what I have to do for the day. I experienced satiety, contentment, and gratitude.
On May 31, I made it through the second day of partial fasting. I discovered that at the very core, it is all aboutself-acceptance. Reading Oprah helps.
On June 1, I made it through the third day of partial fasting. I learned that being true to yourself and knowing what you can do within your limitations improve my self-control.
On June 5, I revealed my failed attempt at the Blueberry Clafouti. Health may be a priority; but I learned my lesson in baking: Trust butter.Along with the Salmon Burger, the Blueberry Clafouti is another menu on my recipe list to keep trying to make until I succeed.
On June 9, I read about Miranda Kerr’s profile on the upcoming issue of Vogue UK. Her advice for keeping a man is to keep up the effort to make yourself look good and feel good. She clearly understands reciprocity, one of the many reasons why I admire her.
PASSION to me: Proactivity, Assertiveness, Social, Spirited, Open-minded, Natural.
Proactive in seeking out opportunities. Assertive in communicating with others about what you feel and standing up for yourself when others bring you down. Social and influential, only with a mere glimpse of a smile and you’ve made an impact on a stranger’s day.
Spirited and energetic, because we know we can always learn something new everyday, being Open-minded to all kinds of things.
Above all, a natural feeling toward that particular area your PASSION lies, not because of the money, is your answer to how you must spend the rest of your life, doing just that for a living.
On August 2, I updated my last progress trying NISIM F.A.S.T. Shampoo and Conditioner. I would buy the products again whenever I desperately want to grow long hair!
On August 4, I ran on empty. There’s actually a scientific backup for its benefits.
On August 4, I also tried a hybrid fruit: The Dipple Dandy pluot. Pluots are a mix of plums and apricots. The delicious Dipple Dandy looks like this:
On August 7, I made a review about the things I’ve learned after keeping food diary for 40 days without any particular intention other than watching what I eat. I learned the importance of:
Mindfulness. I became conscious of what I put into my mouth.
Being timely. I grew a habit of eating breakfast at the same time everyday (very early) and spread my meals evenly throughout the day. I stop eating hours before I go to sleep.
Letting go. I let go of the fear to be perfect and eat perfectly all the time. I skipped a meal or two and indulged more times than I can count.
Forgiving yourself. Like I said, I didn’t have any specific goal I wanted to achieve out of keeping this food diary, so there’s very little room for failure. However, at that time I was pushing myself to reboot my running routine. I missed a workout. I thought I failed. But that’s just one workout – training your heart and your mind is a process, and processes have both successes and setbacks.
And simply… Love. I love to eat, and I eat what I love. I want to eat what I love so much that I skip a meal or two in order to save my stomach for a later time to fill it with love. I really, really can’t live without mangoes and avocados.
On August 10, just two days after I’m done with my last day of school, I came back to Jakarta for good. Real life begins.
As soon as I went out of the baggage claim, I saw Stanley’s face, and out of his hand appeared a bouquet of pink roses
On August 27, I posted photographs I’ve taken during my trip to Taman Safari in Bogor, Indonesia. I really, really, really love animals. They’re just like us.
On November 19, Stanley and I celebrated our relationship of seventeen months. I made a mini-typography to illustrate how I feel for the past seventeen months.
On November 22, I made my first ever gratitude list on this blog. Because it’s Thanksgivings season, I thought of counting my blessings for once in public instead of complaining all the time. Here are the 17 things I’m grateful for in 2012.
On December 1, I asked myself: “What would you like to do if money were no object?” I answered that question with: to make a lasting impact. I invite you to ask yourself the same question. Don’t be afraid to give a bold answer. Dedicate your life to your answer.
You never know how strong you are until being strong is the only choice you have.
Men and women are different, but created equal in value.
Act in the knowledge that God loves you unconditionally.
Courage is not the absence of fear, but action in the presence of it.
On December 24, I wrote about 2 beauty products I really love: A Lancome mascara and an exfoliator by The Body Shop. I found a common ground with the girl I got the gift for (Lancome mascaras), and I’m thankful for the gift I received (a TBS product). Yippee!
Mussels in Garlic Lemon Butter Sauce: (I’m just copying and pasting as described on the menu) Blue mussels cooked in our homemade garlic lemon butter sauce; served with warm bread. The taste? I love the thick sauce. As I’m now acquainted with tiny Indonesian portions compared to that in the States, I didn’t expect large, juicy mussels to be served on my table. Like I said, sauce is silky-savory; it’s imbued with briny and buttery ingredients with a whiff of citrus freshness. I ended up dipping everything else on our dinner table into the sauce that night. I refused to take a second bite at the flimsy bread though – they’re not warm as claimed, nor do they carry any substantial taste.
Poached Halibut with Spicy Teriyaki Sauce + Grilled Peri-Peri Prawns: This is a combination platter of two Fish&Co menus. I wish portion of the halibut was bigger than the king prawns. As you can see from the picture, fish is blatantly smaller than helpings of side veggies. However, I have to give the overall taste of this dish a thumbs-up. Unlike most mid-level restaurants, equal care and attention is given to everything on the pan, and that includes the side veggies. They’re cooked just crunchy enough to bite (and even lightly seasoned with salt and pepper) but not as raw as a tasteless bud. I haven’t even begin to tell how much I love the rice and its richness – each bite sensitizes every tissue of your tongue. It’s got dried raisins in the poignant mixture that, when eaten with the spicy, fleshy prawns and a hint of teriyaki sweetness, you get just a little bit closer to heaven. Highly exclusive for all you seafood lovers.
Fish & Co
Living World Alam Sutera
Ground Floor No. 25
Jl. Alam Sutera Boulevard Kav. 21
Serpong Utara, Tangerang Selatan 15325
(021) 2923 9452 Visit Facebook page atFish&Co. Indonesia Follow@FishnCoINDO on Twitter