Young Forever: Angie Turns 25

Yes, it’s been a minute since my last post.

No, we don’t have to do this.

Let’s just get into and discuss the time I turned 25 on October 18,2014.

It wasn’t as bad as the world would make it out to be. I always looked forward to my 25th birthday as it was the age I thought I would have my first book published and working from my house, being a fly writer. I would also have a boyfriend who adored the heck out of me and I’d be 60 pounds lighter.

No published book.

No working from home.

No adored boyfriend.

No lighter than before.

But at 25, in real life, I’m still working on my book, and this one might actually be the one. I’m in a new job at my alma mater, doing what I love to do: write. I’m still single but am finally in a place where I think I can talk to a person of the opposite sex without saying things like, “I was pressured into getting your phone number.” And the 60 pounds? Well, I’m working on that.

I don’t feel any different, a week removed from my 25th birthday. I do feel a bit more secure in myself. I feel freer than before. I feel more real.

Thus, the theme of my 25th year, #Trillest25.

Bun B’s (The Father of Trill) Definition

“Being trill really just means being true to who you are.”

My 25th birthday was the realest one to date.IMG_2011

And what better way to bring in the realest birthday than with a party…with food…and champagne. With the help of Shandy and her perfect cooking skills through Brown Butter Kitchen, her new catering company, the Young Forever Party came to life. She took my favorite foods from my childhood and made them grown up. And a bonus: my parents took me to Commander’s Palace for brunch, something I’ve dreamed of doing since I was a little girl. In year 25, real dreams are coming true.

Raising a glass to the next quarter!

Peep photos for the food!

Angié

At brunch, with PECAN PIE. Have I told y'all how much I love pecan pie?

At brunch, with PECAN PIE. Have I told y’all how much I love pecan pie?

Spinach salad with candied pecans and blue cheese at brunch!

Spinach salad with candied pecans and blue cheese at brunch!

Pan-crusted gulf fish, crushed sweet corn sauce,  spiced, New Roads pecans, petite herbs and Prosecco poached Louisiana blue crab. UTTER PERFECTION.

Pan-crusted gulf fish, crushed sweet corn sauce,
spiced, New Roads pecans, petite herbs and Prosecco poached Louisiana blue crab. UTTER PERFECTION.

Because I'm 25, I deserve fancy champagne.

Because I’m 25, I deserve fancy champagne.

We had a selfie corner at the party and decided to leave it up for guests to take photos when they visit le Burg! My favorite prop? The "Blue Ivy Taught Me" sign.

We had a selfie corner at the party and decided to leave it up for guests to take photos when they visit le Burg! My favorite prop? The “Blue Ivy Taught Me” sign.

Hummus and veggie bar! I loved raw veggies as a kid. Strange, I think not!

Hummus and veggie bar! I loved raw veggies as a kid. Strange, I think not!

Mango habenero chicken nuggets.

Mango habenero chicken nuggets.

OK. Crawfish grilled cheeses sandwiches. These were a HIT at the partay. It was the lemon taste that set it off. Lawd.

OK. Crawfish grilled cheeses sandwiches. These were a HIT at the partay. It was the lemon taste that set it off. Lawd.

Garlic parmesan fries!

Garlic parmesan fries!

And she taught me well!

And she taught me well!

#overheardintheburg

Famous last words before the hangover. #overheardintheburg

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