Now that summer is over and fall is in full swing I can officially say that all of my trips are done... for now. This summer I travelled to Colorado, Portland Maine, Portland Oregon, North Carolina, Nantucket, and Brooklyn, all in a matter of two and a half months. At first, the myriad flights, hotels, and adventures seemed to barely quench my deep wanderlust, but then, and quickly, a new desire in me arose.
I have never loved where I live, it’s never really felt like home. When I first moved here it felt too big, too cold, too normal. I didn't make friends easily and nothing seemed to fit. But then I met my husband and staying here was just the right decision. I always imagined when I was young I would live somewhere gritty and romantic. A place that would teach me lessons that would become stories I would tell my children. The idea of a lost opportunity grew in me so much bitterness towards this city, even though, I know without it I would not be married to such a great man. It is these silly thoughts that have caused me to miss out on something else, something even more important - being present.
This past summer, in the middle of experiencing what I thought I had been missing, I felt homesick for the first time in my life. I began to miss something I had not appreciated until it was not there. I missed my people and my places. A city I had once felt so disconnected to had at some point become mine. I realized it has been instrumental in shaping me into who I am and without it I would not have met my sweet husband, or my dearest friend, or fallen into my dream job. Maybe I'm just getting older... but somewhere along the way I became content.
Pear Chai Latte
adapted from Whole Foods recipe
- 2 cinnamon sticks
- 6 whole cardamom pods, lightly crushed
- 6 whole cloves, lightly crushed
- 1 teaspoon whole black peppercorns
- 1 (1-inch) piece fresh ginger root, peeled and thinly sliced
- 2 cups pear juice (found in organic isle)
- 1 cup water
- 2 black tea bags
- 1 cup almond milk
- 1 teaspoon ground cinnamon
- *optional 1-2 tablespoons of maple syrup
Add cinnamon sticks, cardamom, cloves, peppercorns, ginger, and pear to a small pot with 2 cup of pear juice + 1 cup of water and bring to boil. Reduce heat to low and place lid on pot. Allow to simmer for 5 minutes. Remove from heat and tea bags to pot. Allow to steep with lid on for 10 minutes.
Strain tea mixture through a mesh strainer. Separate liquid from spices.
Place liquid tea mixture back in pot with almond milk and heat on medium. Allow to warm through (about 3 minutes). Pour warm tea and milk in a blender with ground cinnamon and maple syrup*. Pulse for ten seconds, just until foamy.
Pour into mugs and garnish with cinnamon.
