When I went to Italy, I knew that the food was going to be out of this world. That's part of the reason I chose to study abroad there. I've always loved Italian food; my dad has cooked with that flair ever since I can remember. So I knew I'd love it, and I knew I'd love the authenticity of it. But what I didn't expect was the simplicity of it all.
Read MoreI love the sound of the birds in the morning. I love light pouring in through huge windows and the ever-changing scatter of tree shadows that accompany it. I love the vibrancy of nature's colors and the sound of sticks crunching beneath my feet.
I love a strong morning coffee in a comfortable chair, taking in all the innocent sweetness of the breaking of the day. Truly, I love crunchy and clumpy granola soaked in almond milk. I love creamy oatmeal and whole grain waffles and morning glory muffins. I love the rustic, bready things, where you can see the seeds and berries and taste the song of your body intaking such wholesomeness. I love tables filled with all the colors of summer delights- corn, tomatoes, bowls of berries, green salads. And I love spending the entire evening outside, from full-fledged heat to stars in the sky.
Read MoreI think that we as humans simply crave art. We just long for it, in whatever form it holds. Perhaps it's poetry or photography, or trekking through the forest. It's the thing that connects us to the deeper parts of our souls, and to the Lord. The thing that brings us joy, rejuvenates us, calms our anxieties, and brings us to a place of peace and creativity.
Read MoreI want to sit at a table on a cool summer evening with people I love and people I barely know. I want to pass around plain white dishes, each brimming with something fresh, flavorful, and hearty. I want ice cold pitchers of lemony water to drip condensation as rings across the table cloth, and to pour countless cucumber-y Pimm's Cups for people, to sip and be merry. I want to tear crusty bread and dip it in fresh olive oil. For dessert it will be bowls of warm ricotta drizzled with honey, dotted with sweetened balsamic reduction, and decorated with plump blackberries. Thick, fruity red wine that hits the tip of your tongue like syrup.
Read MoreSometimes it just comes to you and you have to stop, and drop everything, and go get it all out on paper or the nearest writing system anything you can get your hands on.
That's what I should have done about 10 minutes ago.
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