Our family recently enjoyed an early autumn breakfast on our back patio, on a rainy Sunday morning, with baked Mushroom Frittata, fresh out of the oven.
Soon we won’t be gathering anymore, as the colder weather sets in, and our two sons journey back up to college this very week. Oregon colleges start so late in the season, but I’m not complaining, because that means the gift of a few extra weeks at home with the boys, which I love!
We’re in the stage of life where soon all three of our kids will be embarking on their own lives. How quickly we’ll go from a busy, active life with college students, and one left in high school, with soccer, kid activities, and music lessons. Paul and I are adjusting to the reality that we’ll soon be creating a quieter life of our own.
Our sons are already on their way to “freedom” and autonomy, paving their own way in life, and my role now, as a mom, is to step back, pray, and let our sons gain their own maturity and competence. They’re now making their own decisions and managing their own lives, as they move in to adulthood. It’s not always easy as a mom to let go…
Back to the food – which, for me, always brings comfort!