Sometimes vacations start out rough. Over-excited kids, over-exhausted adults...it really isn't a recipe for a swell beginning to any venture. This vacation didn't start that way. Despite all the different emotions, we spent an extremely chill morning splashing around a sunny pool. J and B each got a quick swimming lesson and our morning vanished like a mountain mist.
After a low-key lunch, we divided and conquered. The kids tromped around the guesthome playground; the guys took on the hardware stores; Shannon and I traipsed through SM with minimal guidelines for this week's menu. It was...*ahem*...we did not tell ourselves no about very much. Lo and behold, that is why we have leche in the fruit bowl, melon seeds in the snacks, and wasabi powder in the cupboard. Avocado season is upon us, so we scrounged around for cilantro and corn chips for guacamole. We found a random jar of Dijon mustard...and bought it. Same thing with a bottle of sriracha sauce. Eggplant, lemons, a white cucumber. You get the idea.
Upon returning to the guesthome, another pair of missionaries treated the family to a barbecue dinner. This was a great blessing to Shannon because it meant she didn't have to cook. It was also a blessing for me because it meant I got to make whatever I wanted! THAT is how I ended up with wasabi-sesame-soy fried eggplant and tofu over rice with a little more wasabi. My tastebuds were in so much love that I made a second batch to eat tomorrow for lunch.
As if these blessings weren't enough, I have been praying for an opportunity to talk with Shannon about the future. The opportunity arose this evening and we were both able to share our hearts with each other. You have absolutely no idea how great it feels to know we are all on the same page.
One step at a time, remember? And who knows! You might even get to learn how to make wasabi paste along the way.
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