Back in Texas. It feels like I can finally take in a full breath. Until I woke up the first morning back in my own boat of a bed, I didn’t even realize I’d been holding my breath for the past five years. I loved California – what’s not to love? – but it wasn’t home. Home is wide open spaces, big skies, afternoon thunderstorms.
Breathe. In. Out.
Summer in Texas is blackberry slushies, whirred up quickly in the blender and drunk slowly by the pool. Bread, proofed, kneaded, pounded, baked between runs. Grilled flank steak and knobbly new potatoes eaten languidly between stories shared with missed friends. A couple, or three, glasses of red wine. Salad, salad, and more salad. And olive oil cake after dinner, before a run, with afternoon coffee, before bed.
Summer has officially begun for me in Texas. And it is wonderful.
Mom, ultrarunner, four-time US 24 Hour National Team member, adventure athlete, food writer. Graduate of the Pro Cooking Program at the New School of Cooking, Los Angeles. Will run for food.
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Nowhere beats home.
Char recently posted…Gold Coast Marathon
those blue berry slushies sound delicious. How exactly do you make them?
That sounds great and I hope get to truly enjoy your summer . But did your sisters post say your twin sons started college at 13???? Wow !!!!! I understand why you went to stay with them!!!! Smart kids!!!!
We are so different! Summer in Texas is surely something I am not going to miss once I leave. Nor open wide spaces. But everyone has their own affection, and I am glad you’re home.
Olga King recently posted…In search of a perfect place.
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