Next chapter…

Life has thrown Marc and I some twists and turns lately, and proven to us that just when you think you have things figured out, better plans may already be in the works.  But as the intent of this blog is to journal our story, our real story,  here’s the bittersweet truth behind our next chapter…

The bitter: For a few years now Marc has had some health issues, and trying to resolve them since moving to Morocco has not exactly been easy.  We’ve been back and forth to the United States trying to find an answer, and in the midst of this feeling the stress and reality that the best place for Marc and I both to be right now is probably not Morocco, but rather a place where we can access consistent, quality health care and a calmer lifestyle.

The sweet: Just as we recognized this need for change, I was offered and have accepted a job teaching at a Japanese boarding school in Leysin, Switzerland, a small ski resort village in the Swiss Alps.  We will be moving late June to live and work in the mountains of Switzerland!

To say that we are thankful for this move and opportunity is an understatement.  Our goal all along has been to live a small-town, simple life in Europe (not an easy goal to realize), and it seems to actually be happening.  And while I don’t think I will truly believe it is happening until we actually pack up our things and move, a trip to Switzerland for work last weekend made it come to life.

Here is the view (a rainy day view) from what will be my new office…

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And some pictures of the western, French region of Switzerland where we will live.  First, Lac Léman (Lake Geneva)…

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And Geneva…

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Another move means work, preparation, and stress over the next few months.  Watch as we say goodbye to Morocco and prepare for the next chapter of our lives, a more permanent chapter, in Leysin, Switzerland.


Recipes:

Pretty excited that Dishing Up the Dirt has a new cookbook out!  Here are more recipes from her blog that I’ve liked…

Blueberry Almond Flour Muffins

Coconut Curry Pork Meatballs – I made parsnip noodles for this dish.  I’ve discovered they are much less watery than zucchini noodles, so they’re my new go-to, grain-free noodle.

Cold Brew Chocolate & Cinnamon Shake with Coconut Whipped Cream

Kale Caesar Salad with Garlicky Chickpea Croutons

Spiced Zucchini & Honey Muffins

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