First Day Of Prep Quotes

It’s been three years, four months, two days and a handful of hours since the first moment I set eyes on her. The most beautiful girl I’ve ever seen. The absolute bane of my existence.

You know how some kids get excited about the first day of school and have an outfit all picked out and a new lunch box and stuff? Well, they're bleeping idiots. Can we play hooky?" Iggy muttered as he scrambled eggs. Somehow I suspect they're picky about that," I said, dropping more bread into the toaster. "I bet they'd call Anne." I look like prep school Barbie," Nudge complained, as she entered the kitchen. She caught sight of me in my uniform and looked mollified. "Actually, you look like prep school Barbie. I'm just Barbie's friend." I narrowed my eyes at her.

You don't need this prep but I'm going to give it to you anyway. I can tell, I don't know any of you that well, but I can see it in your faces that and some of you have faces that remind me of what my face looked like when I was younger. I see some of you young people out there and I remember how hard it is to be young. And I remember how hard it is to be rejected the first time when you're young. And so what I want you to do is close your eyes. And I can see you, so don't cheat me here. Close those eyes of yours. Put 'em, real tight. And I want you to imagine the first person who broke you heart. The first person that didn't like you back, the first person that said shitty stuff about you. The first person that dumped you. The first person that changed their phone number because you called them 62 times in one day. The first person that didn't know how good you were and they missed you, they passed you by. Imagine that person and then I want you to sing at the top of your fucking lungs. I want you to sing. I want to heal that with you right now. (sings): Look me in the eye and tell me you dont find me attractive. Look me in the heart and tell me that you wont go. Look me in the eye and promise no love is like our love look me in the heart and unbreak broken it wont happen.

Multiculturalism destroys the true diversity which nature requires for the continued evolution of the species through the natural selection process of differentiation and competition between specialized populations within a group.

Suppose a would-be writer can't begin? I really believe there are many excellent writers who have never written because they never could begin. This is especially the case of people of great sensitiveness, or of people of advanced education. Professors suffer most of all from this inhibition. Many of them carry their unwritten books to the grave. They overestimate the magnitude of the task, they overestimate the greatness of the final result. A child in a prep school will write the History of Greece and fetch it home finished after school. "He wrote a fine History of Greece the other day," says his fond father. Thirty years later the child, grown to be a professor, dreams of writing the History of Greece -- the whole of it from the first Ionic invasion of the Aegean to the downfall of Alexandria. But he dreams. He never starts. He can't. It's too big. Anybody who has lived around a college knows the pathos of those unwritten books.

How are things going with your brothers?” “The judge set a date to hear me out after graduation. Mrs.Collins has been prepping me.” “That is awesome!” “Yeah.” “What’s wrong?” “Carrie and Joe hired a lawyer and I lost visitation.” Echo placed her delicate hand over mine.“Oh, Noah. I am so sorry." I’d spent countless hours on the couch in the basement, staring at the ceiling wondering what she was doing. Her laughter, her smile, the feel of her body next to mine, and the regret that I let her walk away too easily haunted me. Taking the risk, I entwined my fingers with hers. Odds were I’d never get the chance to be this close again. "No, Mrs. Collins convinced me the best thing to do is to keep my distance and follow the letter of the law." "Wow, Mrs. Collins is a freaking miracle worker. Dangerous Noah Hutchins on the straight and narrow. If you don’t watch out she’ll ruin your rep with the girls." I lowered my voice. "Not that it matters. I only care what one girl thinks about me." She relaxed her fingers into mine and stroked her thumb over my skin. Minutes into being alone together, we fell into each other again, like no time had passed. I could blame her for ending us, but in the end, I agreed with her decision. “How about you, Echo? Did you find your answers?” “No.” If I continued to disregard breakup rules, I might as well go all the way. I pushed her curls behind her shoulder and let my fingers linger longer than needed so I could enjoy the silky feel. “Don’t hide from me, baby. We’ve been through too much for that.” Echo leaned into me, placing her head on my shoulder and letting me wrap an arm around her. “I’ve missed you, too, Noah. I’m tired of ignoring you.” “Then don’t.” Ignoring her hurt like hell. Acknowledging her had to be better. I swallowed, trying to shut out the bittersweet memories of our last night together. “Where’ve you been? It kills me when you’re not at school.” “I went to an art gallery and the curator showed some interest in my work and sold my first piece two days later. Since then, I’ve been traveling around to different galleries, hawking my wares.” “That’s awesome, Echo. Sounds like you’re fitting into your future perfectly. Where did you decide to go to school?” “I don’t know if I’m going to school.” Shock jolted my system and I inched away to make sure I understood. “What the fuck do you mean you don’t know? You’ve got colleges falling all over you and you don’t fucking know if you want to go to school?” My damned little siren laughed at me. “I see your language has improved.” Poof—like magic, the anger disappeared. “If you’re not going to school, then what are your plans?” "I’m considering putting college off for a year or two and traveling cross-country, hopping from gallery to gallery.” “I feel like a dick. We made a deal and I left you hanging. I’m not that guy who goes back on his word. What can I do to help you get to the truth?” Echo’s chest rose with her breath then deflated when she exhaled. Sensing our moment ending, I nuzzled her hair, savoring her scent. She patted my knee and broke away. “Nothing. There’s nothing you can do.” "I think it’s time that I move on. As soon as I graduate, this part of my life will be over. I’m okay with not knowing what happened.” Her words sounded pretty, but I knew her better. She’d blinked three times in a row.

Putin had launched “a new form of warfare” in which the human mind was the main battlefront, a comprehensive assessment by the Modern War Institute at West Point concluded a decade later. Using disinformation and deception, “Russia created the time and space to shape the international narrative in the critical early days of the conflict.” The West Point study saw four essential elements of Russian information warfare on display in Georgia and thereafter: “First, and most benignly, it aims to put the best spin it can on ordinary news; second, it incites a population with fake information in order to prep a battlefield; third, it uses disinformation or creates enough ambiguity to confuse people on the battlefield; and fourth, it outright lies.” The overarching Russian strategy was “to degrade trust in institutions across the world.

Inarguably, a successful restaurant demands that you live on the premises for the first few years, working seventeen-hour days, with total involvement in every aspect of a complicated, cruel and very fickle trade. You must be fluent in not only Spanish but the Kabbala-like intricacies of health codes, tax law, fire department regulations, environmental protection laws, building code, occupational safety and health regs, fair hiring practices, zoning, insurance, the vagaries and back-alley back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

I took the stairs two at a time, excited to have company today. When I opened the door I gasped and stood there in shock a moment before saying, “Patti, it’s awesome!” She had decorated with my school colors. Royal blue and gold streamers crisscrossed the ceiling, and balloons were everywhere. I heard her and the twins come up behind me, Patti giggling and Marna oohing. I was about to hug Patti, when a movement on the other side of the room caught my eye through the dangling balloon ribbons. I cursed my stupid body whose first reaction was to scream. Midshriek, I realized it was my dad, but my startled system couldn’t stop its initial reaction. A chain reaction started as Patti, then both the twins screamed, too. Dad parted the balloons and slunk forward, chuckling. We all shut up and caught our breaths. “Do you give all your guests such a warm welcome?” Patti’s hand was on her heart. “Geez, John! A little warning next time?” “I bet you’re wishing you’d never given me that key,” Dad said to Patti with his most charming, frightening grin. He stared at her long enough to make her face redden and her aura sputter. She rolled her eyes and went past him to the kitchen. “We’re about to grill,” she said without looking up from the food prep. “You’re welcome to stay.” Her aura was a strange blend of yellow and light gray annoyance. “Can’t stay long. Just wanted to see my little girl on her graduation day.” Dad nodded a greeting at the twins and they slunk back against the two barstools at the counter. My heart rate was still rapid when he came forward and embraced me. “Thanks for coming,” I whispered into his black T-shirt. I breathed in his clean, zesty scent and didn’t want to let him go. “I came to give you a gift.” I looked up at him with expectancy. “But not yet,” he said. I made a face. Patti came toward the door with a platter of chicken in her hands, a bottle of BBQ sauce and grilling utensils under her arm, and a pack of matches between her teeth. Dad and I both moved to take something from her at the same time. He held up a hand toward me and said, “I got it.” He took the platter and she removed the matches from her mouth. “I can do it,” she insisted. He grinned as I opened the door for them. “Yeah,” he said over his shoulder. “I know you can.” And together they left for the commons area to be domesticated. Weird.

Navy Seals Stress Relief Tactics (As printed in O Online Magazine, Sept. 8, 2014) Prep for Battle: Instead of wasting energy by catastrophizing about stressful situations, SEALs spend hours in mental dress rehearsals before springing into action, says Lu Lastra, director of mentorship for Naval Special Warfare and a former SEAL command master chief.  He calls it mental loading and says you can practice it, too.  When your boss calls you into her office, take a few minutes first to run through a handful of likely scenarios and envision yourself navigating each one in the best possible way.  The extra prep can ease anxiety and give you the confidence to react calmly to whatever situation arises. Talk Yourself Up: Positive self-talk is quite possibly the most important skill these warriors learn during their 15-month training, says Lastra.  The most successful SEALs may not have the biggest biceps or the fastest mile, but they know how to turn their negative thoughts around.  Lastra recommends coming up with your own mantra to remind yourself that you’ve got the grit and talent to persevere during tough times. Embrace the Suck: “When the weather is foul and nothing is going right, that’s when I think, now we’re getting someplace!” says Lastra, who encourages recruits to power through the times when they’re freezing, exhausted or discouraged.  Why?  Lastra says, “The, suckiest moments are when most people give up; the resilient ones spot a golden opportunity to surpass their competitors.  It’s one thing to be an excellent athlete when the conditions are perfect,” he says.  “But when the circumstances aren’t so favorable, those who have stronger wills are more likely to rise to victory.” Take a Deep Breath: “Meditation and deep breathing help slow the cognitive process and open us up to our more intuitive thoughts,” says retired SEAL commander Mark Divine, who developed SEALFit, a demanding training program for civilians that incorporates yoga, mindfulness and breathing techniques.  He says some of his fellow SEALs became so tuned-in, they were able to sense the presence of nearby roadside bombs.  Who doesn’t want that kind of Jedi mind power?  A good place to start: Practice what the SEALs call 4 x 4 x 4 breathing.  Inhale deeply for four counts, then exhale for four counts and repeat the cycle for four minutes several times a day.  You’re guaranteed to feel calmer on any battleground. Learn to value yourself, which means to fight for your happiness. ---Ayn Rand

Tricia's sneakers pounded out the familiar steps. Willow to Old South to Pequot to Beachside to Burying Hill Beach and back again. She'd run this easy five-mile route hundreds of times since she started cross-country the year her mother died. At first, she ran to get out of the house, to smooth out the rough edges of anxiety she felt every day as her mother worsened. Then after, she ran to get away from the oppressive sadness, adding miles and hills and beach sprints to stay out as long as she could after school. She got faster and stronger. It was running that had taken her to prep school, along with a few strings pulled by Cap to get her in mid-year, and probably some of his own money to pay the tuition. She ran competitively in college and to save her sanity in law school. Running will get me through this, Tricia thought, then she let the sound of the steps and the breathing work their magic. The ball of stress in her gut unraveled and her mind cleared more with every football.

It feels weird to know that when I go to sleep tonight you’re going to be thousands of miles away. It feels weird that I won’t see you first thing in the morning. I don’t like that it’s gonna be this way for the next six or seven days. Me: I missed you before you left. I just miss you more now.

Georgia attacked her dinner prep more aggressively than usual. As she saw it, there were two kinds of chefs. First, there were the cerebral types, who cooked with an intellectual, almost academic, bent. They cooked with precision and accuracy, studying a particular ingredient's effects in multiple settings before introducing it into their kitchen. These chefs loved the science of food. Fastidious in their pre-prep prep, they knew with 99 percent accuracy that a dish would turn out well. Then there were the chefs who worked from the heart. Who were furious when a dish fizzled, chopped angrily at the food as if it were their enemy, but on a good day could coax such sensuous, sublime flavors from a paltry potato and a handful of herbs that no diner would suspect its humble origins. When they hit, they hit big. But when they fell, it was like a sequoia cracking open in the redwood forest.

So уоu ѕit dоwn аnd make a рlаn. This dоеѕn’t rеԛuirе muсh еnеrgу, and уоu can spread thе work оut оvеr many dауѕ. Yоu idеntifу all thе vаriоuѕ targets уоu’ll need to strike if уоu wаnt tо hаvе a chance оf ѕuссеѕѕ. First, аll thе junk fооd nееdѕ to lеаvе your kitchen, inсluding аnуthing you hаvе a tеndеnсу tо оvеrеаt, and уоu need tо rерlасе it with foods thаt will help уоu lоѕе wеight, like fruitѕ аnd veggies. Sесоndlу, уоu knоw уоu’ll bе tеmрtеd to gеt fаѕt fооd if уоu come hоmе hungrу аnd dоn’t have аnуthing rеаdу tо eat, ѕо уоu dесidе to рrе-сооk a wееk’ѕ wоrth of food in аdvаnсе еасh wееkеnd. Thаt wау you always have something in thе refrigerator. Yоu ѕеt aside a blосk of ѕеvеrаl hours еасh weekend to buу grосеriеѕ and сооk аll your food fоr thе wееk. Plus уоu gеt a dесеnt сооkbооk of hеаlthу recipes. Gеt a decent ѕсаlе thаt саn measure wеight and body fаt %. Mаkе a liѕt оf sample mеаlѕ (5 brеаkfаѕtѕ, 5 lunсhеѕ, аnd 5 dinnеrѕ), аnd роѕt it on уоur rеfrigеrаtоr. And ѕо оn…. At thiѕ роint аll оf thiѕ gоеѕ intо thе writtеn рlаn. Then уоu еxесutе — hаrd and fast. Yоu can рrоbаblу implement thе whole рlаn in one day. Purge thе unhealthy fооd frоm the kitсhеn. Buу thе nеw grосеriеѕ, thе nеw сооkbооk, and the new ѕсаlе. Post thе wеight сhаrt аnd thе sample mеаlѕ liѕt. Sеlесt recipes аnd сооk a batch of fооd fоr thе wееk. Whew! By thе end of the day, you’ve uѕеd your willpower nоt tо diеt dirесtlу but tо еѕtаbliѕh the соnditiоnѕ that will mаkе уоur diеt еаѕiеr tо fоllоw. When уоu wаkе uр thе next mоrning, уоu’ll find your environment drаmаtiсаllу changed in ассоrdаnсе with уоur рlаn. Yоur fridge will be stocked with рlеntу оf pre-cooked hеаlthу fооd fоr you to еаt. Thеrе wоn’t bе any junkiе рrоblеm fооdѕ in уоur home. Yоu’ll hаvе a rеgulаr blосk оf time ѕеt аѕidе for grосеrу shopping and food prep. It will ѕtill require ѕоmе discipline to follow your diеt, but уоu’vе already сhаngеd thingѕ ѕо much thаt it wоn’t bе nearly аѕ diffiсult аѕ it wоuld bе withоut thеѕе changes.

celeriac and sausage hash prep time: 15 minutes cooking time: 20 minutes yield: 4 servings Celeriac, or celery root, is a fascinating potato substitute and works especially well in breakfast dishes. A hash is a substantial way to start off your day, and you can make it even more substantial by topping each portion with a fried egg. ingredients 1 tablespoon coconut oil or ghee 2 cups celeriac, trimmed of roots, peeled, and cubed ½ pound breakfast sausage, crumbled (see here or store-bought) ¾ cup finely diced carrots ¼ cup minced yellow onion ¾ cup finely diced zucchini ½ cup chopped cremini mushrooms 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh rosemary ¼ teaspoon sea salt Cracked black pepper to taste method Heat the oil in a large skillet over medium heat. Place the celeriac in the skillet and cook for 5 minutes. Add the sausage, carrots, and onion. Continue cooking for 10 minutes, or until the meat is cooked through and the vegetables have softened. Add the remaining ingredients and cook for 6 to 8 minutes longer, or until the mushrooms and zucchini are tender.   tidbits: To trim and peel a celery root, first slice the bottom off so that there is a flat surface to place on a cutting board. Using a sharp knife, cut the peel and roots off in strips, from top to bottom. If the celeriac is somewhat smooth, a vegetable peeler will also work.  

This is new. Old Quinn would not have worn a skirt on her first day of sophomore year. Old Quinn would have worn a pair of jeans (hole in the knee? even better) and a t-shirt advertising the Providence Prep volleyball team, or some other sports team I didn’t play for.

Well, one of my cousins fell for their sister. Hell, I guess we all kind of fell for her. But she fell for him back. Our families weren’t having any of it, though. They hated each other. They wouldn’t let them be together. My cousin and her ended up going missing during that flood on New Year’s a couple years back. The cops and the whole town looked for them. We thought they’d run away at first, but they found the car a few days later. Said they died fucking in the back seat.

WES’S SIMPLE SOURDOUGH STARTER & BREAD STARTER Making a sourdough starter is the first step in opening the door to all kinds of delicious, nutritious, and traditionally baked breads and pastries. PREP: 5 minutes PROCESS: 3–5 days COOL: none 1-quart Mason jar with lid 1 five-pound bag of your favorite flour (non-white is recommended and an organic sprouted whole wheat flour gives a rustic sourdough loaf flavor) lukewarm water CREATING THE STARTER 1.​Mix ¼ cup flour and ¼ cup warm water in a Mason jar until it looks like a pancake mix. Based on your climate and altitude, you may need to add in a splash more water or flour. 2.​Cover the container loosely and allow mixture to stand overnight at room temperature. 3.​Repeat these steps and continue adding to the starter for the next four days. Between days two and three, your starter will begin to bubble. You should be able to see air pockets on the side of your Mason jar and “rivulets” or fine air bubbles on the top of your mixture by day five. If not, remove ½ cup of starter and continue the same steps for two more days. The starter should have a tangy aroma that’s not overpowering. The bubbling mixture is now ready to use for baking. MAINTAINING THE STARTER 1.​Store the starter in the refrigerator with lid. Once or twice a week remove ½ cup of starter and add ¼

cup flour and ¼ cup warm water. 2.​Over time, the starter may develop a brown liquid on top. Before you use the starter again, pour off the brown liquid and remove ¼ cup of starter. Discard both. 3.​Make sure you feed your starter each day before baking to strengthen and revive the starter. 4.​If you bake frequently and want to keep the starter going, you can add water and flour daily or even twice a day. 5.​Always make sure to add equal parts warm water and flour. You don’t have to stick to a ¼ cup. You can use as little as a tablespoon in equal amounts or as much as a cup of each. SIMPLE SOURDOUGH BREAD Now that you have a simple starter, let’s make some sourdough. Before you begin, you need to know some differences between sourdough and traditional bread. Unlike traditional bread, sourdough needs to be prepared a day in advance. The dough won’t double in size in an hour like some traditional breads. And there’s a chance you won’t be successful on your first (or second) try. But with tenacity and practice, you’ll be making mouthwatering artisanal loaves in no time. PREP: 1–3 days COOK: 45–60 minutes COOL: 30 minutes 1 cup sourdough starter (preferably fed 3 hours before) 3 – 4 cups flour 1 ½ cups warm water 2 teaspoons salt Optional: 1 tablespoon olive oil DIRECTIONS 1.​Mix bubbly sourdough starter with 1½ cups flour and 1 cup water in a bowl and whisk until the dough looks like batter. 2.​Add salt and remaining flour. When you can no longer whisk, use your hands. Rather than knead the dough, practice folding it. Simply take dough from one side, stretch it up, and fold it on top. Repeat for each side of the dough. Continue to add flour until the texture is sticky and still pourable. 3.​Pour dough into loaf or pie pans until ⅓ full. Cover and allow to rest at room temperature for 8–12 hours or until double in size with a dome on the top. 4.​Take a sharp serrated knife and slice the top of the loaves into a square. 5.​Preheat oven to 350 degrees. Place your dough in the refrigerator to stabilize it while the oven preheats. 6.​Bake bread for 45–60 minutes until the edges turn golden. If you prefer your bread browner, brush olive oil on top ten minutes before removing from oven. When you tap on the loaves, they should sound hollow. 7.​Remove and allow to cool on wire racks. Makes 2 loaves.

Jacob!” I call, not minding when my voice echoes off the library building, so loud he and his friends turn to me. For once, Jacob doesn’t look sure what he wants to do, whether he wants to stop or keep going. But I do. I know. I shut the car door behind me and venture into the Unknown. His walls are up, fortified by days and days of silence. To my relief, while his face is carefully blank, he doesn’t turn away when I near. I feel his friends, both guys and girls, watching me. And I realize this might be a colossal mistake, a public humiliation. Maybe Jacob is seeing someone else now. Maybe he’ll never forgive me. His friends draw behind him like bodyguards. I have no words, just myself and this piece of used paper, which I hold out to him. Jacob takes my note silently and reads the two coordinates. “What’s this?” he asks gruffly. This is what I want, I tell myself. He, of all people, is worth this risk of being transparent, of letting him know how I feel, what I want. So despite his friends who are watching, I straighten, throw my hair over my shoulder, and stand before him, utterly vulnerable. “A geocache,” I say. “A geocache.” “If you’ve got the guts to find it.” For the first time, his eyes glint with something like amusement, something like curiosity. “Well,” he drawls, “that depends on the cache.” I shrug and shake my head. “It’s a new one. No one has ever found it.” “So tell me more.” “It’d take . . . oh, gosh, an entire day at least to tell you all about it.” “I’ve got time,” he says easily. “Give me a clue.” “You?” I ask in mock horror. “You, an expert geocacher, are asking for a clue?” “For especially gnarly caches, I make exceptions.” “Gnarly?” I frown. “Complicated,” he amends. The beginning of his crooked smile begins to form, and the murky Unknown solidifies into familiar terrain. “So what’s the cache called?” That, I hadn’t prepped for. So I improvise: “I’m a Moron and I’m So Sorry. But then really good geocachers know it by its nickname: I’ve Missed You So Much.” A breeze tangles my hair, and when Jacob reaches out to brush a strand off my cheek, the tension releases in me.

We say the words all the time, but the power has not been lost. They mean more to me than he'll know. Because at the end of the day, this type of love is different than a first-sight encounter with a man at a bar, a crush in prep school or a bubbling, new romance. Our "I love yous" encompass years of heartache, of hurt, of laughter, and pain. And every time we say the words, I feel the rush of our childhood. I couldn't imagine ever losing that.

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