Another week — and just thinking of that makes my head spin. Another week in quarantine, in isolation, in this wild time, where being at home is a blessing and taking classes online is the new normal.

I guess last week was my emotional crack. My last blog post shows it. Experiencing this time has made me very reflective and introspective. I constantly think about how I can use this time to self-improve and build a future I desire. I overthink everything. Always. Sometimes I wish I could just sit. No thoughts. Just sit. Stare at the wall. Exist.

That’s not me, though. However, though my constantly racing mind doesn’t quit, I’ve found that I am slowly becoming a less tense person.

When I’m away in Austin, I follow a very strict schedule. Eat then, wake up here, sleep now, complete this assignment soon — my schedule is very rigid. I’ve always been that way, and I never knew that being home would break that rigidness. I mean, of course, everything has changed, but I was still determined to continue my insane schedule.

I remember during my first week of classes online, I somehow managed to follow my firm schedule. However, as time has progressed, I’ve realized that though I love school and I care about my studies — sometimes sitting on the couch watching a documentary with my dad on a Tuesday night makes me the happiest. I know I probably have a report due that week, but I will get it done — eventually. I go on walks with my mom every evening. I baked this cake on a random Wednesday.

I continue to care and prioritize my academics, but I’ve also become more flexible. Life is so short. I’m trying to become less tense and more open-minded.

You’ll probably have to be open-minded, too. This cake doesn’t have eggs, milk, or butter — and that may sound scary, but I guarantee that this cake will rock your world. Sending you all so much love during this time! ❤

I know this time is full of uncertainty, so I hope baking and sharing some sugar is making your life a little sweeter.