Key Lime Cheesecake Day (or A Lazy, Hazy Weekend)

Summer has FINALLY arrived here in England. And by that, I simple mean that we've had four days of consecutive heat and sun! So, what does one do when the sunshine is out and every England native is desperately tearing apart their wardrobe trying to find suitable attire (let's face it, none of us saw this one coming)? While most people are outdoors soaking up some rays, I've opted to remain indoors this morning and bake. Surprising because I never used to bake back home (my sister's the talented one in that regard). However, I've discovered that I really, genuinely enjoy baking nowadays. There are the obvious reasons why I love baking; the fun of tying on my apron and frolicking in the kitchen, whisk in hand, singing "My Sharona" at the top of my lungs whilst sampling my dish every ten seconds. But I've also realized there's more to baking that I enjoy. I love the finished product, not just for taste, but because it reminds me that all things come to a finish, a delicious closure, if you will. And now that the Impact UK DTS is nearing it's own closure (three more days!), it seems only fitting that I remind myself that finishing is often sweet...

It's been a long eight months and, though I can't honestly admit to enjoying every bit of it, I wouldn't change a thing about it. I grew deeper in my relationship with God, I learned that I am more than my past, present, and future. I met amazing people, people who have changed my life in, hopefully, similar ways to how I've changed theirs. I've seen God move in ways I've never witnessed before, and been able to be apart of them, too. God's reminded me of my dreams and the things I desire, not selfishly, but the things He's placed in my heart and desires for me as well. Overall, it's been a good year.

Granted, it's always slightly disheartening when I'm finished baking. I'm left to clean up and put the kitchen back in order again. But it was fun while it lasted and I know that I'll be back the next day with some new recipe and some new mishaps and deliciousness. 

Which is why I'm also excited for this next September DTS. Much fewer staff, many more students with a higher female/male ratio, and a whole new experience (or recipe!). I'll admit that I feel this new school will be tough, quite challenging. But I suppose it's like taking on a creme brule recipe after having just mastered oatmeal cookies; this is a new challenge that will be possibly more complicated, but just as delicious, and maybe even more so now that I know what I'm doing!