Our Home Is Where Our Food Is

I’m frequently asked where “home” is. We left the US from our previous residence in Oakland, California, but we don’t have a set place to return to when we eventually finish traveling. We left a few possessions with family in Ohio and New York, but most of what we own is traveling with us. So, in many ways, home is pretty much wherever we are, even if it’s for just a short period of time.

Separate from these logistics – we’ve been talking about what makes a place feel like home to us.  Many things feel like home to me: warm blankets, a soft place to curl up and read books, a space to be unobserved. However, being cook-ish people, Brian and I have decided that the places we stay begin to feel most like home when we have reasonable stock of food in the kitchen and can easily prepare meals.


There was a market this morning just a block away from our apartment, and our kitchen is pleasantly full. Dinner tonight was lentil soup with squash, leeks, fennel, and goats cheese, plus a side of roasted potatoes, mozzarella, and tomatoes.