**If you don't like sap, maybe come back Wednesday for my Thai Carrot recipe...this post is a doozy!
This June my husband Aaron will be graduating from his surgery residency after 5 grueling years of crazy hard work and wild hours. He has one of the most adventurous (and kind) spirits I know. Before I met him he had already camped through the Sinai desert, dove most of the world's greatest reefs and eaten green ants, shark, rattlesnake...and guinea pig (I had a pet guinea pig, cue tears). I, however, like to play life a little safe, meaning you couldn't pay me enough to camp with scorpions. In the past 8 years, he has gently helped me to set aside my fears, go, and see the world.
In our almost 6 years of marriage we've traveled 21/50 states, 7 countries and had plans to add more this summer as we planned a trip to Asia. HOWEVER, in October we postponed that adventure to embark on a very different one, we're pregnant! 18 weeks to be exact and filled with every emotion known to man... also my excuse for not being consistent with food posts, I just couldn't bare to look at food for about 11 weeks. Lame, I know.
On top of a expecting, Aaron also accepted a job in Orange County, California. He will graduate in June, we're due July 5th, move the first of August and settle in as he takes his boards and starts a new job mid-August. All of this being said, it has been a busy few months and will continue to be so. Spring & Summer are setting up to be beautiful juxtaposition of stress and joy...we would appreciate prayers as we embark on a season of relearning how to do life.
Aaron, I wouldn't want to experience this life with anyone else in the world.
**These lovely photos were taken by our dear friend Lily Glass. She has the sweetest way of documenting the loveliness of life and we are grateful for her talent.
** Location belongs to a lovely Airbnb host in Los Angeles, we had a perfect stay and highly recommend it.