Spain- Day 242

I realized I haven’t blogged about Spain half as much as I should’ve. After all, I did spend about a month of my exchange there. The first thing you notice about Alicante, is that there’s no hurry. Everyone seems to be so at ease and focusing on the now. It’s among the only places where…

Day 44- The stress Is real 

So I haven’t been up to much lately. It’s so cold that it is almost impossible for me to go to school in the mornings. Aide from that, I’m trying to keep my focus on studies because I really do wanna achieve something while I’m here. People think it’s one long vacation so it’s dumb…

Day 23- Belgium

Things that my inner voice has said to me the past few days on train rides in a foreign country I now call home; (i) I wonder why there is no universal language if all the emotions we try to convey are more often than not the same with just different strings of alphabets joined…

Sharma Ji;

Sharma Ji is a dark, chubby, old man who lives up in the hills of Himachal where he makes little bowls of flavor for the few travelers who dare to revisit the history that lies in those valleys. Sharma Ji is a world class chef. He doesn’t quite understand the concept of a crowded kitchen…

Happy birthday Grandma!

So it’s my grandmother’s seventieth birthday! Old much? You know, it’s strange to think about how many experiences one goes by over the span of seventy years, and even more so, how many of them do they remember? I’m currently fourteen, and when I look at her, it’s just baffling to even think of living…

How to make “gujiya”

Gujiya is mostly eaten during holi, and since today is holi, I’m gonna tell how all how a gujiya is actually made. INGREDIENTS 1. About 100 grams of Sweet condensed milk. 2. Flour, about 60 grams. 3. You’ll need about ⅔ tsp of Cardamom powder. 4. I usually keep this as per my taste, so…