I've always worked hard. I've always believed subconsciously that I needed to work days, nights and weekends. I've done it for almost 10 years now, since the age of 18. On the verge of turning 28, this habit, now ingrained in my brain, is creating an internal stir.
In a nutshell, for the past two years specifically, I've freelanced, hopped like a rabbit from job to job, and had about five jobs at one time. With all my eggs in different baskets, I had different income streams. No, this did not mean that I was loaded and shitting money. I just had a backup plan. Although money has always been an issue, I always had comfort knowing that my next freelance job, face painting job or writing article was around the corner. That somehow, through the grace of God, I would get through the month.
However, the past two months have pushed me to go back full time. My car broke down and had to be fixed, my husband was a house husband and we were basically living off what I could bring in. In severe debt and getting tired of bread crusts and water, an opportunity came up for both of us to go back full time. It was through these past two months that I realised that living the hippie/bohemium life is not appropriate in a time where bread costs a fortune and petrol prices are making us broke. I had always strived to go against the grain, to work for myself and to make it work. But I was knocked badly with the reality stick and had to swollow some truth pills.
Now back full time and loving my job, and freelance jobs and face painting becomes something of the past, I'm feeling this restlessness. It's weird for me to have my nights and weekends free, to be able to enjoy myself and spend time with the things that matter instead of racing around on the weekend in a clown suit and looking like a complete fool. Spending nights watching TV is like sitting like the energiser bunny on full load, restless and annoying. I'm used to working nights, making my laptop my best friend instead of my family. I'm used to not looking forward to the weekend. And now, having one job, is a completely new change in my life. I am young, so I can learn new tricks. It's just an adjustment. My heart is loving this new way of life, yet my brain and my past issues, are internally screaming at me saying "you should be working like a dog! You should be compensating for your low self esteem!"
Besides the restlessness I can't seem to come to grips with the fact that I only basically have one salary coming in now. How can people be worry-free and last the whole month with only their salary, and no opportunity to bring in money for the rest of the month? Like cheese, this is foreign to me. But maybe it just requires a little common sense and budgeting. There's also that fear of being fired, which I never had as I always had something to fall back on. But maybe it's a good thing to worry, to put your all into a job that you love. To have one focus instead of being a jack of all trades. To care about something so much that it drives you to be better. After all, with my husband also bringing in a salary and my monthly expenses being reduced quiet considerably, I can survive with my income and live comfortably (I think.)
At the end of the day, this is the change my heart wanted and now that I am living the 'normal' life, maybe I can pat myself on the back and say well done for making responsible changes and choices.
Saturday, November 1, 2014
Monday, June 23, 2014
Jameson Whiskey - Created for the trend setter
Stacey Rowan banishes misconceptions that whisky is only for the older generation, as presented at the Capital Market Day 2014 held in Cork, Ireland.
When one thinks of whisky, an older gentleman in an arm chair holding a whisky on the rocks comes to mind. But with Jameson Irish Whiskey, this is certainly not the case. Whisky has now evolved into something more – it has transformed into something that surpassing the age gap and is now a beverage enjoyed by the younger, hipper trendsetter. In South Africa, a change in the cultural patterns of drinking is happening and a growing emerging affluent middle class has adopted Jameson as their whisky of choice. They’re over the age of 18 and on average have an income between R16 000 to R50 000, live in a formal dwelling in a metropolitan area, own a car, have a tertiary education and have a white collar job. These DUDes, as Jameson calls them, are setting the trends and making new fads, and although Jameson is not a fad, it is most certainly trending. Now instead of the older generation drinking Jameson, one can see the plethora of younger generations sipping this fine drink at bars, restaurants and social gatherings.
With all this mind it’s no wonder why Jameson is hosting Jameson Cult Film Clubs, soon to be popping up in South Africa this year, and many other cinema and live social events, where Jameson runs freely as water running in a stream. These events are attended by some of the hot-and-happening people who are as connected to social media as paper sticks to glue. What makes this such a brilliant marketing tactic is that when attending these events, these trendsetters will regularly update their experience on Twitter and other social media platforms, indirectly promoting the brand and its legacy far and wide. The greater the buzz on social media, the greater the drink is shared in the community.
The style of drinking whisky has also transformed drastically as well, with the younger generation putting their unique spin on the drink. Out with the old and in with the new - and the emerging popularity of Jameson shots and Jameson based cocktails show just that. Bartenders across the world are creating the hippest drinks using Jameson, all of which fortunately appear on the drink menu.
South African bartenders are also providing these unique drinks to local Jameson aficionados and thirsty patrons. Jameson can be enjoyed as ‘The Emerald’, a cocktail encompassing Jameson, sweet vermouth and orange bitters. Or for the more popular drink amongst the locals, enjoy Jameson with a twist of lime and ginger. For those colder nights, with winter upon us, Jameson can be enjoyed with hot water and honey. This whisky, with its smooth taste, has the flexibility to evolve into many more future delicious concoctions, and will continue to change with the likes of the trendsetter and the younger generation. And as the movement from old to new progresses, it’s time to get the thought of whisky as an older drink out of one’s head and replace it with the thought of a popular drink consumed by the younger generation. It’s time to remove the stale notion of Jameson as a drink consumed only on the rocks and embrace it in all its new hip and happening glory.
When one thinks of whisky, an older gentleman in an arm chair holding a whisky on the rocks comes to mind. But with Jameson Irish Whiskey, this is certainly not the case. Whisky has now evolved into something more – it has transformed into something that surpassing the age gap and is now a beverage enjoyed by the younger, hipper trendsetter. In South Africa, a change in the cultural patterns of drinking is happening and a growing emerging affluent middle class has adopted Jameson as their whisky of choice. They’re over the age of 18 and on average have an income between R16 000 to R50 000, live in a formal dwelling in a metropolitan area, own a car, have a tertiary education and have a white collar job. These DUDes, as Jameson calls them, are setting the trends and making new fads, and although Jameson is not a fad, it is most certainly trending. Now instead of the older generation drinking Jameson, one can see the plethora of younger generations sipping this fine drink at bars, restaurants and social gatherings.
With all this mind it’s no wonder why Jameson is hosting Jameson Cult Film Clubs, soon to be popping up in South Africa this year, and many other cinema and live social events, where Jameson runs freely as water running in a stream. These events are attended by some of the hot-and-happening people who are as connected to social media as paper sticks to glue. What makes this such a brilliant marketing tactic is that when attending these events, these trendsetters will regularly update their experience on Twitter and other social media platforms, indirectly promoting the brand and its legacy far and wide. The greater the buzz on social media, the greater the drink is shared in the community.
The style of drinking whisky has also transformed drastically as well, with the younger generation putting their unique spin on the drink. Out with the old and in with the new - and the emerging popularity of Jameson shots and Jameson based cocktails show just that. Bartenders across the world are creating the hippest drinks using Jameson, all of which fortunately appear on the drink menu.
South African bartenders are also providing these unique drinks to local Jameson aficionados and thirsty patrons. Jameson can be enjoyed as ‘The Emerald’, a cocktail encompassing Jameson, sweet vermouth and orange bitters. Or for the more popular drink amongst the locals, enjoy Jameson with a twist of lime and ginger. For those colder nights, with winter upon us, Jameson can be enjoyed with hot water and honey. This whisky, with its smooth taste, has the flexibility to evolve into many more future delicious concoctions, and will continue to change with the likes of the trendsetter and the younger generation. And as the movement from old to new progresses, it’s time to get the thought of whisky as an older drink out of one’s head and replace it with the thought of a popular drink consumed by the younger generation. It’s time to remove the stale notion of Jameson as a drink consumed only on the rocks and embrace it in all its new hip and happening glory.
A 5-star culinary journey through Ireland
Stacey Rowan explores Ireland through her taste buds at the Capital Market Day 2014 held in Cork and Dublin in Ireland.
Every country has its local alcoholic beverages and cuisine, its signature specialty that defines their culinary culture; and Ireland is no different. When one thinks of Ireland, whisky, Guinness, salmon, strawberries and cabbage come to mind. These were all on the menu among other delicious local ingredients at the @Jamesonexperience Capital Market Day, with Jameson Whiskey and salmon playing the key roles in making guest’s mouth salivate.
The culinary journey began at the Cornstone Restaurant in Cork, a restaurant specialising in seafood and dry aged steak. Guests were pleasantly presented with their starter of salmon, accompanied by a Jameson based cocktail. The tangy fennel created a wonderful contrast against the subtle fresh salmon fillet, with the salmon pate gently engulfing the palette and leaving a memorable aftertaste. For mains, guests enjoyed a hearty medium cooked fillet steak with a nutty sauce, and a mushroom and grilled tomato. The meal sweetly ended off a trio of desserts – sponge cake, chocolate brownie and a crème brulee to die for.
Breakfasts throughout the culinary experience combined creamy eggs, bacon and mushrooms with another large helping of fresh salmon, leaving guests energised for the day’s event. Lunch at the Jameson Experience Cork conference on Wednesday was something to be marvelled at. For starters, guests had the option of many different refreshing salads, with the salmon and rocket salad served on a black slate tile quickly being cleared. With traditional fish pie on offer, guests received a real taste of the local humble cuisine. The zucchini with strawberries and feta was also a popular choice, with mouths exploding from the tart strawberries, salty feta and sweet zucchini. Drinks were in full supply, with bottles of wine and Jameson Whiskey presented on large barrels.
Guests dined in style at the Garden Stillhouse Gala Dinner, with food being as beautifully presented as the table decor itself. First course included a mixture of salmon delights including Bantry Bay Organic Salmon Ballotine, and iced, marinated, cured and Maple Wood Smoked salmon with pickles, herbs and horseradish. This dish was certainly a master piece, with guests hesitant, but willing, to break through this culinary artwork on a plate. McGarth’s Black Angus Beef Angus, potato fondant, garden vegetables, Midleton Very rare Whiskey Beef Tea and garden herbs creatively made up the main course with flavours hitting every taste bud. Guests finished off the elaborate meal with an even more elaborate dessert consisting of a local strawberry sphere, compressed yoghurt and candy floss, almond, ginger, honey ice cream. Throughout the evening, guests had their pick of Jameson Whiskey to heighten the delicate, but distinct, flavours of the courses.
The next day another delectable lunch awaited hungry mouths at the Old Jameson Distillery in Dublin. Known for their pork, the Irish served international guests a starter of King Scallops and crispy pork belly with Buerre Blanc, herb oil and semi sundried tomatoes. The pork and the scallops were the perfect combination in all their meaty juiciness. With two options on the main course, the turbot was the most appealing and the tastes of the seared fillet of Turbot, cauliflower and saffron puree, sautéed peas and cherry tomatoes with bacon lardons certainly proved this. To end off the meal, the guest’s sweet tooth was humbled by the lemon tart with Jameson Lemon Zest Cream and berry compote – a brilliant way to showcase how this whisky can be seamlessly incorporated into cuisine . Everyone was presently surprised when they were offered a glass of Yellow Spot, a fine whisky, after their meal – a rare experience for the mouth. Wines on offer throughout the meal comprised of Brancott Estate Letter Series ‘B’ Sauvignon Blanc and Ysios Rioja Reserva 2006 – each complimenting the dishes and heightening their flavours.
To say that the 5-star cuisine experience in Ireland was extraordinary is an understatement. Each meal was designed with the guest in mind, the intention to set their taste buds on fire and introduce them into the exciting culinary world of Ireland. Each alcoholic beverage was also created with the intention to welcome guests into the world of Jameson, to experience it in all its forms and glory and to further their love for this fine whisky.
Every country has its local alcoholic beverages and cuisine, its signature specialty that defines their culinary culture; and Ireland is no different. When one thinks of Ireland, whisky, Guinness, salmon, strawberries and cabbage come to mind. These were all on the menu among other delicious local ingredients at the @Jamesonexperience Capital Market Day, with Jameson Whiskey and salmon playing the key roles in making guest’s mouth salivate.
The culinary journey began at the Cornstone Restaurant in Cork, a restaurant specialising in seafood and dry aged steak. Guests were pleasantly presented with their starter of salmon, accompanied by a Jameson based cocktail. The tangy fennel created a wonderful contrast against the subtle fresh salmon fillet, with the salmon pate gently engulfing the palette and leaving a memorable aftertaste. For mains, guests enjoyed a hearty medium cooked fillet steak with a nutty sauce, and a mushroom and grilled tomato. The meal sweetly ended off a trio of desserts – sponge cake, chocolate brownie and a crème brulee to die for.
Breakfasts throughout the culinary experience combined creamy eggs, bacon and mushrooms with another large helping of fresh salmon, leaving guests energised for the day’s event. Lunch at the Jameson Experience Cork conference on Wednesday was something to be marvelled at. For starters, guests had the option of many different refreshing salads, with the salmon and rocket salad served on a black slate tile quickly being cleared. With traditional fish pie on offer, guests received a real taste of the local humble cuisine. The zucchini with strawberries and feta was also a popular choice, with mouths exploding from the tart strawberries, salty feta and sweet zucchini. Drinks were in full supply, with bottles of wine and Jameson Whiskey presented on large barrels.
Guests dined in style at the Garden Stillhouse Gala Dinner, with food being as beautifully presented as the table decor itself. First course included a mixture of salmon delights including Bantry Bay Organic Salmon Ballotine, and iced, marinated, cured and Maple Wood Smoked salmon with pickles, herbs and horseradish. This dish was certainly a master piece, with guests hesitant, but willing, to break through this culinary artwork on a plate. McGarth’s Black Angus Beef Angus, potato fondant, garden vegetables, Midleton Very rare Whiskey Beef Tea and garden herbs creatively made up the main course with flavours hitting every taste bud. Guests finished off the elaborate meal with an even more elaborate dessert consisting of a local strawberry sphere, compressed yoghurt and candy floss, almond, ginger, honey ice cream. Throughout the evening, guests had their pick of Jameson Whiskey to heighten the delicate, but distinct, flavours of the courses.
The next day another delectable lunch awaited hungry mouths at the Old Jameson Distillery in Dublin. Known for their pork, the Irish served international guests a starter of King Scallops and crispy pork belly with Buerre Blanc, herb oil and semi sundried tomatoes. The pork and the scallops were the perfect combination in all their meaty juiciness. With two options on the main course, the turbot was the most appealing and the tastes of the seared fillet of Turbot, cauliflower and saffron puree, sautéed peas and cherry tomatoes with bacon lardons certainly proved this. To end off the meal, the guest’s sweet tooth was humbled by the lemon tart with Jameson Lemon Zest Cream and berry compote – a brilliant way to showcase how this whisky can be seamlessly incorporated into cuisine . Everyone was presently surprised when they were offered a glass of Yellow Spot, a fine whisky, after their meal – a rare experience for the mouth. Wines on offer throughout the meal comprised of Brancott Estate Letter Series ‘B’ Sauvignon Blanc and Ysios Rioja Reserva 2006 – each complimenting the dishes and heightening their flavours.
To say that the 5-star cuisine experience in Ireland was extraordinary is an understatement. Each meal was designed with the guest in mind, the intention to set their taste buds on fire and introduce them into the exciting culinary world of Ireland. Each alcoholic beverage was also created with the intention to welcome guests into the world of Jameson, to experience it in all its forms and glory and to further their love for this fine whisky.
Wednesday, January 15, 2014
To be read 15-01-2019
I saw an article about how this girl wrote a letter to herself to be opened in 10 years. I thought it was a great idea. I'll do the same. But this blog post must only be read on 15 January 2019. (Hopefully computers wouldn't have transformed into something that blogs can't be read on and hopefully this blog will still exist.)
So how are you Stace? As I write this I am 27. You reading this when you are 32. Holy shit, 32! Wow... are you living the life I always thought of having when I was in my 30's? I can't wait for my 30's - stability, grounded, homely. They say 30's are your glory years? I laugh if you're reading this and you're living a nomad life like a hippie, in the middle of the tribal village in the Amazon. Am I still married to Chris? I think I would be, I hope so. Do we have children? Oh I hope so by that age. I think we'll have a baby girl by that age (she's probably between 1.5 and 2 years old, and actually... you could be pregnant with twin boys as you read this. (Wow, I wonder if my predictions are true!)
Regarding our doggies (our babies)... Lady has probably past, maybe even Harry and Sally (or they are grey and very very old). Dontay is probably nice and relaxed now, like Tyson was at the mid-age. Enzo, Milton and Odis probably wouldn't have changed a bit, although Odis is toothless and Milton is now fully homosexual. So I am guessing we're left with only four dogs as you read this?
Have you travelled? I sincerely hope you went to Bali this year (2014) like you wanted to and I sincerely hope you went to Germany sometime in the past years gone by. Or went on a volunteer program overseas with Chris?
How's Chris doing? Is he at a good job or working for himself? Right now he has this passion for cooking. So as you read this I hope he's doing some great things with cookery. Maybe he's the next Jamie Oliver or Justin Banello? Nah, I don't he would go that way. But maybe he's the Braaimaster champion that we entered? I wonder how he looks, probably still young with those beautiful brown eyes? I wonder if he'll be a house husband?
Where are you two living now? Did you ever move to Cape Town and try it out that side? What does your home look like now? Please tell me it's a big house that is homely?
And how is your debt. I shit you not, if you are not debt-free when you read this, your 27 year old self is going to jump though the screen and beat you!
Career wise? How is this going for you? Are you self-employed? An author? Writing this now (2014) I actually don't know where you will be, but I think you'll be successful. I think you'll be working less and earning a lot of passive income.
I think you'll be sitting there having learnt a SHIT load and have more life lessons under your belt. I think you'll be looking back thinking "wow, your 20's was a learning curve. Never going through that again."
As for family and friends, Leigh is probably on her second child (I think it'll be a boy), Dad and Bridge are cruising around the world on a yacht or travelling the world, Samantha is finishing off her Masters at UCT, Zayne is probably the same but sports a young baby (I think a girl), Rosie has bought a big boat and is self-employed and mom is no longer working but is spending all her time with Rosie and helping others and well family dynamics have changed but for the better. As for friends, I think you would have cut a lot of people out of your life and now have a very tight group of friends.
So to the 32 year old Stacey, as you read this just know that I (27 year old) hope everything works out for you. That you are where you wanted to be. That life treated you well. That you are, above all things, happy.
All my love,
Stace (27 year old)
Friday, January 3, 2014
The things not 'bloggered' about
So Nelson Mandela died. I did not blog about that.
As a South African, I should have. But I didn't. I only really felt the true sorrow, and simultaneous admiration, when I watched his movie. So here it is in three simple words. RIP Nelson Mandela.
New years has come and gone. I didn't blog about that. I am not bloggered. Nor did I write a review of my 2013 year, nor about my 2014 new years resolutions. And instead of doing a whole blog, it's much simpler to only say 3 simple words. Happy New year!
The thing is, with so many monumental things going on and having happened, there is so much to blog about. But frankly, right now, I am just not bloggered.
As a South African, I should have. But I didn't. I only really felt the true sorrow, and simultaneous admiration, when I watched his movie. So here it is in three simple words. RIP Nelson Mandela.
New years has come and gone. I didn't blog about that. I am not bloggered. Nor did I write a review of my 2013 year, nor about my 2014 new years resolutions. And instead of doing a whole blog, it's much simpler to only say 3 simple words. Happy New year!
The thing is, with so many monumental things going on and having happened, there is so much to blog about. But frankly, right now, I am just not bloggered.
Wednesday, December 18, 2013
Learn to love it
We've all been in these situations.... knee deep in debt, financial problems and crap. I've been there, done that, still in it.
However, my perceptions have changed. And when you perceptions change, your reality does as well.
A wise friend told me that we have to learn to love debt - not in the way of loving financial problems - but removing the control aspect it has over us. Finally, I now understand what she meant and can see it effective in my own life. I had a brain fart!
You see, when we're in these situations of debt, it's a vicious circle:
Now I am no debt expert or financial guru, but I have learnt one or two things along this road we call "where the fuck has the money gone." Firstly, don't hide. We're not bears. We must not hide in caves. It's time to confront our money issues, phone the people we owe money to, pay something and always, always communicate. Secondly, when we confront this we lose the fear aspect. Fear has control over us like a mother to a 13 year old child. Once we lose the fear, we lose the control aspect. We no longer feel that debt is controlling us. WE CONTROL THE DEBT! And this is the biggest break through.
I got myself into debt not through ignorant excessive spending, but just by trying to live. I then went self employed and the debt mountain just kept getting bigger and bigger, closer and closer - like a giant pimple on your face that you just cannot ignore. I then went back full time - it was time to take control. You can't get out of debt if you're not getting enough money in. Through self employment I did not have enough money to pay my bills. This lead to one or two account add ups and for example, I owed Woolworths 2x monthly instalments. Thus, I could not spend on the account. This in retrospect was a brilliant universal move.
You see I tried to erase my debt but when an account was paid off, I'd just spend on it again to buy the necessities. So the amount was never going down. Now that some of my accounts are overdue by two months I cannot spend on them. It's the universe's way of saying "Stacey if you can't control your debt, we will!" Having thought about this over a smoke I actually came to see the positive side of this. No longer did I feel negative about this, what a break through! It's a blessing because if I can't spend on them, but I pay where I can, that means that debt and each account does go down - eventually.
Then when thinking of a bad ITC record or black listing (which I am far from) I no longer fear this big black dragon. Not that I choose to, but if it so happens that I do get a bad ITC record or black listed then great. I don't want anymore fuckén debt. I don't want to get more loans under my name because once my debt is clear then I won't need loans. And yes, you're probably thinking.. what about housing and cars... well, that's what husbands are for and I could always get these assets under his name. But we're jumping the gun and because of the mental state I am in now, it won't get that far. I'm just trying to see the positives in my debt, I'm trying to love it. I am trying to learn to love money.
As petrol hikes, e-tolls and food prices soar, with salaries staying the same if not lowering, it is hard to manage your debt or even to survive. But come hell or high water... you survive. Somehow you make a plan. I was even discussing with my husband last night on how we can solve each others debts/bills. Working together as a team...viewing each other's money as united. Another brain fart! The trick is to get one debt PAID OFF COMPLETELY, then the rest will roll.
So all in all, most people currently are struggling to make ends meet, to put water and crusts of bread on the table. So it's time to get money smart, get those budget spread sheets working and start taking control of the situation. Change your perception of money and learn to love the green paper. I am 27, in financial crap, but hey.. when I get out of this hell hole, I'll have learnt a whack load of lessons and will never, ever, get back into debt. Money I LOVE YOU!
However, my perceptions have changed. And when you perceptions change, your reality does as well.
A wise friend told me that we have to learn to love debt - not in the way of loving financial problems - but removing the control aspect it has over us. Finally, I now understand what she meant and can see it effective in my own life. I had a brain fart!
You see, when we're in these situations of debt, it's a vicious circle:
Now I am no debt expert or financial guru, but I have learnt one or two things along this road we call "where the fuck has the money gone." Firstly, don't hide. We're not bears. We must not hide in caves. It's time to confront our money issues, phone the people we owe money to, pay something and always, always communicate. Secondly, when we confront this we lose the fear aspect. Fear has control over us like a mother to a 13 year old child. Once we lose the fear, we lose the control aspect. We no longer feel that debt is controlling us. WE CONTROL THE DEBT! And this is the biggest break through.
I got myself into debt not through ignorant excessive spending, but just by trying to live. I then went self employed and the debt mountain just kept getting bigger and bigger, closer and closer - like a giant pimple on your face that you just cannot ignore. I then went back full time - it was time to take control. You can't get out of debt if you're not getting enough money in. Through self employment I did not have enough money to pay my bills. This lead to one or two account add ups and for example, I owed Woolworths 2x monthly instalments. Thus, I could not spend on the account. This in retrospect was a brilliant universal move.
You see I tried to erase my debt but when an account was paid off, I'd just spend on it again to buy the necessities. So the amount was never going down. Now that some of my accounts are overdue by two months I cannot spend on them. It's the universe's way of saying "Stacey if you can't control your debt, we will!" Having thought about this over a smoke I actually came to see the positive side of this. No longer did I feel negative about this, what a break through! It's a blessing because if I can't spend on them, but I pay where I can, that means that debt and each account does go down - eventually.
Then when thinking of a bad ITC record or black listing (which I am far from) I no longer fear this big black dragon. Not that I choose to, but if it so happens that I do get a bad ITC record or black listed then great. I don't want anymore fuckén debt. I don't want to get more loans under my name because once my debt is clear then I won't need loans. And yes, you're probably thinking.. what about housing and cars... well, that's what husbands are for and I could always get these assets under his name. But we're jumping the gun and because of the mental state I am in now, it won't get that far. I'm just trying to see the positives in my debt, I'm trying to love it. I am trying to learn to love money.
As petrol hikes, e-tolls and food prices soar, with salaries staying the same if not lowering, it is hard to manage your debt or even to survive. But come hell or high water... you survive. Somehow you make a plan. I was even discussing with my husband last night on how we can solve each others debts/bills. Working together as a team...viewing each other's money as united. Another brain fart! The trick is to get one debt PAID OFF COMPLETELY, then the rest will roll.
So all in all, most people currently are struggling to make ends meet, to put water and crusts of bread on the table. So it's time to get money smart, get those budget spread sheets working and start taking control of the situation. Change your perception of money and learn to love the green paper. I am 27, in financial crap, but hey.. when I get out of this hell hole, I'll have learnt a whack load of lessons and will never, ever, get back into debt. Money I LOVE YOU!
Wednesday, October 23, 2013
I hate bush just as much as men do
I hate bush.
No, not President Bush
nor the bush found in the pubic area (I'm sure you were thinking that!)...
I hate rose bushes.
Just as a female's bush will be the suffocation of men, so will the rose bushes be the death of me.
I hate bush just as much as men do!
I live on a property where the landlords are rose-mad and God forbid if the line of white rose bushes in the front of my garden (which irritatingly block my beautiful view of the dam) die, or look odd.
They're looking odd. They're looking like someone's hair just after being electrocuted by a plug - the stalks (or properly named canes as I have learnt) are fuckén everywhere.
I have pruned (or in my mind cut with no logical direction) and hacked at these stupid plants and they're just becoming oddly shaped, crooked and bent. And no one likes anything crooked.
Now the landlords and property agent are bitching about the roses and the garden. Do I look like a 90 year old who is retired and spends her days fixing the garden and getting all wrinkled up in the sun? No. I have a life. I don't have time to be making sure that there are no leaves on the stoop, that this dead leaf is off this dying plant and that this plant is cut properly.
Do I look like fuck'en Edward Scissorhand!
Rose bushes are like high maintenance girlfriends... exhausting.
So I'll have to let the rose bushes do their own thing, let them grow and bloom and be unkempt. That's what people suggest. Sometimes its okay for things to be unkempt... well that's debatable!
If not, I'll put long blades on my hands and I'll try be Edward.. or I'll just have to get in a gardener (anyone know a gardener by the name of Edward?)
No, not President Bush
nor the bush found in the pubic area (I'm sure you were thinking that!)...
I hate rose bushes.
Just as a female's bush will be the suffocation of men, so will the rose bushes be the death of me.
I hate bush just as much as men do!
I live on a property where the landlords are rose-mad and God forbid if the line of white rose bushes in the front of my garden (which irritatingly block my beautiful view of the dam) die, or look odd.
They're looking odd. They're looking like someone's hair just after being electrocuted by a plug - the stalks (or properly named canes as I have learnt) are fuckén everywhere.
I have pruned (or in my mind cut with no logical direction) and hacked at these stupid plants and they're just becoming oddly shaped, crooked and bent. And no one likes anything crooked.
Now the landlords and property agent are bitching about the roses and the garden. Do I look like a 90 year old who is retired and spends her days fixing the garden and getting all wrinkled up in the sun? No. I have a life. I don't have time to be making sure that there are no leaves on the stoop, that this dead leaf is off this dying plant and that this plant is cut properly.
Do I look like fuck'en Edward Scissorhand!
Rose bushes are like high maintenance girlfriends... exhausting.
So I'll have to let the rose bushes do their own thing, let them grow and bloom and be unkempt. That's what people suggest. Sometimes its okay for things to be unkempt... well that's debatable!
If not, I'll put long blades on my hands and I'll try be Edward.. or I'll just have to get in a gardener (anyone know a gardener by the name of Edward?)
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