Life is short. We all say it, but most days we don’t live like we believe it. We rush through mornings, rush through routines, rush through conversations — always assuming we’ll get another try tomorrow. We convince ourselves there will always be time to slow down later. But this week, I was reminded just how fragile that assumption really is.
At 7 a.m., my phone rang. Not a text. Not a missed call I could return when it was convenient. A real call. And the first words I heard were, “Sweetheart, I’ve been in a terrible accident, and I’m trapped in the car.” In that moment, every unspoken “I love you,” every delayed hug, every “I’ll call you later” I’ve ever let myself believe… came crashing into focus. There was no plan, no calm, no pretending it would all be fine. Just shock and fear and the terrifying realization that the person I love most was hurting — and I wasn’t there.
Every morning, without fail, my husband closes the curtains so the sunrise won’t wake me. He puts my fully charged phone beside the bed so I can reach it easily. He kisses me before he gets out of bed and again before he walks out the door. He does these small things like they’re instinct — quiet proof of love that shows up day after day without needing applause. And if I’m honest, I don’t always stop to really see it. Not the way I should. Not the way those moments deserve.
He works two hours away, and as I drove to the accident — white-knuckled, shaking, begging time to move faster — everything that usually feels urgent disappeared. The deadlines, the notifications, the little annoyances we let steal entire afternoons… none of it mattered. The only thing that mattered was getting to him. Touching his face. Hearing his voice outside of speaker mode. Making sure he was still mine to hold onto.
We move through life assuming the people we love will always be just a call away… until the call comes and everything changes. We assume there will be more time… until time reminds us it isn’t promised. We assume love can wait… until we’re shown just how reckless that waiting really is.
I don’t want to take another day for granted. Not one more morning where I forget to look my husband in the eye before he leaves. Not one more phone call I let go to voicemail. Not one more hug I rush through because I’m “busy.” The truth is, these ordinary moments are the real love story — the daily proof that we are chosen, cherished, and cared for. They matter more than the big days and the posed photos ever will.
So hold your people a little longer. Say the words out loud. Stop what you’re doing when they walk into the room. Don’t assume they know — tell them.
Because love isn’t guaranteed another sunrise. And the heartbreak that lingers is realizing the words you held back will never fill the silence they left behind.
Bourbon Butternut Squash and Apple Bisque
Fall in Virginia means apple-picking weekends, porch drinks under plaid blankets, and family rolling in with their opinions. That’s where this bisque earns its keep—velvety butternut squash, orchard-fresh apples, and a generous splash of bourbon that smooths over seasonal stress with every sip. Bring it to the feast and watch attitudes improve. Better yet, serve a second ladle… and let the bourbon handle the rest.
INGREDIENTS
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 5 cups peeled & cubed butternut squash from a 3 to 3½ pound squash)
- 2 Honeycrisp or Gala apples, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground nutmeg (or a few swipes of fresh)
- Freshly ground black pepper, to taste
- 4 cups low-sodium chicken or vegetable broth
- ¼ cup bourbon plus 2 tablespoons bourbon, for finishing
- ½ cup heavy cream, plus extra for drizzling
- Crispy sage leaves, for serving (see below)
INSTRUCTIONS
- To make the soup: Before peeling, poke squash with a fork 6 to 8 times and microwave 3 to 4 minutes to soften the skin — much safer and easier to cut.
- Melt 3 tablespoons butter in a large Dutch oven over medium heat. Add the onion and cook 4 to 5 minutes until softened.
- Stir in the squash, apples, garlic, salt, nutmeg, and black pepper. Cook 3 to 4 minutes to bloom the flavors.
- Add the broth and ¼ cup bourbon. Bring to a simmer.
- Cover and cook until squash is very tender, 20 to 25 minutes.
- For the smoothest texture: Carefully transfer the soup in batches to a high-speed blender and blend until completely silky. Alternatively: use an immersion blender directly in the pot.
- Return soup to low heat and stir in the remaining tablespoon of butter and cream. Do not boil once dairy is added.
- Remove from heat and stir in 2 tablespoons bourbon.
- Taste and adjust with more salt and pepper. Ladle into bowls, drizzle with cream, and top with crispy sage. (Add a little extra bourbon per bowl for a kick).
- To make the crispy sage: Melt 2 tablespoons butter in a small skillet over medium-low heat.
- Add sage leaves; cook 20 to 40 seconds per side, flipping once, until edges curl and leaves crisp. Transfer to paper towels — they finish crisping as they cool. Spoon some sage butter over each bowl.
STORAGE
Refrigerate: 4–5 days
Freeze: Up to 2 months
Reheat: Warm gently; avoid boiling once cream is added
