Two months. Two months! I’m not sure two months have passed more quickly than the last two, when this season of my life turned me momentarily away from this space. I’ve missed it here.

Most of September was spent scrambling to prepare for our wedding on the 27th. A blur of errands and fittings and DIYs and nerves and butterflies. Daydreams of what the day would be like. Writing and reading and editing and more editing of my vows. A curious combination of wanting it to be over and wanting it to last forever.

And then the day arrived. I get weepy thinking back to it, those 12 hours that I now refer to as the best day I’ve ever spent. The faces of our loved ones in one place, radiating joy for me and Kyle. The support I could feel washing over me as we walked back down the aisle as husband and wife. I have never known love like I did in that very moment.

We held hands and promised each other our forevers. We danced and danced some more, reconnected with old friends, and sipped cocktails. We smiled until our faces hurt. And then it was over. Just like that. The following several weeks were spent in a haze, achingly nostalgic for that day. Kyle and I reminisced about it constantly: “Remember when…” Not ready to let go. I don’t think we ever will be.

And now, married life. Almost the same as it was before, with a smattering of husband and wife references here and there that make us giggle every time. I have a husband! It’s crazy, in the best way.

Because getting married wasn’t enough of a life change, Kyle got a job up north—which means we’re moving to Sonoma county (!). Before the offer, when this move was only a hypothetical, the change seemed small. Then he accepted, and we began looking for a place to call home, and it became big. Of course, it wasn’t really: only an hour’s drive from where we are now, from my family. But it felt big.

For the past ten years, I have lived almost entirely in a large city. How would I fare surrounded by farmland and wooded landscapes and vineyards? Would I be happy? Would I adapt? Would I change, and would that be okay? I’m not sure yet. But I know this is where I’m meant to be right now. This is a new season of my life.

We found a cute little house in a town called Windsor, just below Healdsburg, nestled in wine country. It’s more suburban and less rural than where I thought we would end up, but I think it’s the perfect spot for us right now. There’s a community, and young families, and so many new places to explore around us. It feels right.

Sometimes it’s hard to be content with the current season of life when I’m constantly thinking to the future: the dream home, the perfect location, more financial freedom (always), a forever space. But I forget the beauty that is now. It’s imperfect, but it’s ours.

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I’m so happy to have more time again to pick up my camera, play with props, and create delicious cocktails. To be inspired by our new surroundings. I think often of the Brene Brown quote: “Unused creativity is not benign—it metastasizes. It turns into grief, rage, judgement, sorrow, shame. We are creative beings. We are by nature creative.” Amen! Hey creativity: I’m ready for you.

If you made it all the way down to this part of the post, hey, thanks! In appreciation, I’ve got a very seasonal apple shrub to try. I’ve been wanting to play with shrubs for quite some time now (many on my Pinterest board), and now that I have, I’m not entirely sure how I feel about them. They are, what’s the word? Potent. Loud. They make their presence known. But I think used sparingly and with complimentary ingredients, they have something pretty unique to offer.

This is just the shrub recipe; I also whipped up a cocktail with it that I’ll post in the coming days (I promise it won’t be two more months!).

Apple Shrub

• 1/2 c. shredded apples; I used McIntosh that I picked up from a farmstand on the way back from our Mendocino mini-moon! But really, your favorite variety will work perfectly
• 1/2 c. sugar; I did one batch with regular white sugar and one with demerara sugar, and honestly didn’t notice too much of a difference in the end
• 1 c. apple cider vinegar

Assembly

Combine apples and sugar in a sealed container and allow to macerate for at least 4 hours and up to 48.

Extract the apple/sugar juice by straining the mixture through a fine mesh strainer. I used a cheesecloth, which are awesome for many uses and are pretty cheap.

Add the vinegar to the strained juice. Allow the flavors to meld for several days before using.

Sidenote: You can also use shrubs in marinades, salad dressings and really anything else you can dream up!

Stay tuned for the upcoming cocktail!