At the local carnival there was always some kid who freaked out and made the wiry man who manned the ride’s controls stop the rickety ride mid-spin.
I was that kid.
Read the rest of Carsten Höller: Experience on Burnside.
Yiasou!
Stephanie Nikolopoulos is a writer, editor, writing teacher, and speaker based in New York City.
She is the coauthor, with Paul Maher Jr., of "Burning Furiously Beautiful: The True Story of Jack Kerouac's 'On the Road.'"
You can email her at stephanie_701 {@} yahoo.com
Yesterday I wrote that I felt guilty and anxious because I took a nap instead of working. Later, I remembered that I literally wrote and contributed an essay to Chicken Soup for the Soul’s book “Making ‘Me Time.’” Hit the ❤️ if you see it on my bookshelf in the background! (➡️ for a closeup.) Link in bio. I’m so thankful to editor Amy Newmark for including me in this treasure trove of stories reflecting on and encouraging self-care and balance. The thing about self-care is that it’s not a one-and-done deal — and it comes in many forms. Sometimes it’s taking a nap on a Sunday, and sometimes it’s embarking on the trip-of-a-lifetime you spent a decade planning. Every day is an opportunity to find balance and to do something that nurtures your body, mind, and soul. Here are a few guilt-free ways to practice self-care:
Today I took a nap. I did nothing “productive.” I struggle with feeling guilty and anxious about that, but, man, it felt good to sleep.
What have you been craving lately? My mother isn’t Greek so I grew up eating a lot of traditional American food — hamburgers, chicken cutlets and frozen vegetables, pepperoni pizza, and Chinese takeout. Ever since COVID-19 began, though, I’ve been craving — fiending for — Greek food. I suppose it’s psychological. That yearning to see my family (they now live in Greece) and be with them during the pandemic. Since I can’t see my family I’ve been ordering a lot of Greek takeout and making my own at home. My mother told me she’s been making pita pizza so that was my latest Greek creation. It was a total winner, with requests to make it again! I paired it with a horiatiki salad, and a Kalamata martini. Want to try it?
In the publishing industry, we often refer to the beginning of a work as “throat clearing” — and we cut it.
The blue hour.
Be a builder of castles. Live out your wildest fantasies.
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