I’m over at Guinea Pigging Green today sharing the recipe for this yummy potato leek soup I made to celebrate the changing seasons.
Here in Korea we still have mostly summery weather – clear blue skies and sunshine, with just a hint of chilliness in the evenings. I thought I’d be sad to see the summer go, especially since I had such a truly wonderful summer this year, but I find myself excited about the fall. I’m ready for chai lattes and colourful leaves and long hikes in big old forests and hunkering down in a café for hours at a time reading a book or writing a story.
Being away from home in the fall is a weird thing though. It was last year too, when I was in Europe, but at that point in my trip at least I was winding down, soon to be home with my family and friends. This year, I know it’ll be a long time before I see the people I love again, and so fall feels different this time around. It sometimes feels a little like I’m getting left behind as everyone moves into awesome new chapters of their lives back home. I know how silly that sounds, considering I’m in a beautiful country having a life of adventure, but that’s how it feels sometimes. I’m struggling with this feeling: I know if I were home I’d want to be adventuring abroad, but when I’m here, living what increasingly feels like normal everyday life, I wish I were home, if only for a week or two. My challenge to myself this fall (and forever) is to learn to love living exactly where I am and stay present.
Quite a ramble over a simple bowl of soup, but the soup represents that I am trying to embrace this season of my life with open arms and a full heart (and clear eyes, can’t lose). It’ll be gone before I know it and I want to appreciate and savour every moment of it while it’s here. I really am so grateful for this opportunity to live and learn and see and experience so many things – I just have to remind myself of that sometimes.
Lots of love to you and yours! You can find the recipe right here.