As much as all of my adventures lately have been inspiring, eye opening, and life altering, they have also served as a reminder of my love for my family, friends and my life here in San Diego. I wrote on Facebook last night, “home has never been so sweet” and I could not mean that more.
I’ve met many interesting people over the last 60 days. Some who seem to be permanent wanderers. Those who spend their lives bouncing from country to country, trying to see it all.
In theory, that life sounds fascinating, but it could never work for me. Traveling is a way to learn about who you really are. You are forced to face your true self in ways you never thought, and sometimes you see things that you don’t like. As much as self discovery is important, it means nothing without a point of context, and to me, that’s what home is all about.
Home is the scale to which you measure the importance of your personality traits and flaws. It’s where you root yourself. Where you find your baseline from which all of your choices on who you want to be stem from. With no starting point, its difficult to live with intention.
I feel more in love than ever with this place. I have missed the dogs, my garden, the ocean, and being in the kitchen every day. I’ve missed my friends and their kids.
What I’ve discovered about myself has been invaluable. Being home is a reminder of my goals, and all my hopes for the future. I’m looking forward to spending my summer in beautiful San Diego. Standing still for a moment, enjoying the beauty of a SoCal, and the freshness of the season, while still moving purposefully in the direction of my own life.
- 1½ cups fresh or frozen green peas
- 8 ounces orecchiette rigate
- 3 tablespoons water
- 2 tablespoons fresh tarragon leaves, divided
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons grated lemon rind
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 garlic clove
- 4 ounces watercress, trimmed
- 1 tablespoon fresh lemon juice
- 1 ounce feta cheese, crumbled (about ¼ cup)
- Bring a large saucepan or Dutch oven of water to a boil. Place peas in a mesh strainer; set in boiling water for 1 minute. Rinse peas under cold water. Place 1 cup peas in a blender or food processor; reserve remaining peas.
- Cook pasta in the boiling water according to package directions, omitting salt and fat; drain. Rinse under cold water until cool; drain.
- Add 3 tablespoons water, 1 tablespoon tarragon, oil, rind, salt, pepper, and garlic to peas in blender. Process until smooth. Combine pea mixture and pasta in a large bowl; toss to coat. Add reserved peas, remaining 1 tablespoon tarragon, watercress, and juice; toss gently to combine. Sprinkle with feta; serve immediately.