For some reason, I have been a little bit preoccupied with space of late.

As in, every feels too small, and too closed in.

This was the majority of the motivating factor of our recent apartment ‘facelift.’  Luckily, the man is very understanding of my need for constant organization (I wouldn’t say I have OCD, but I wouldn’t not say it, either).

We stream-lined the apartment, and we’ve been spending a lot of time with Lucy at the many state parks in our area (we are very fortunate in that) taking long walks and enjoying the peace of nature.  It’s not quite the same as actually being in the country and not hearing a highway and the constant noise of traffic ~ but it’s a lot better than the constant crush and rush of inner-city Philadelphia.

My need for space to breath was also a factor in our purchase a few months ago of my new vehicle (or as the man refers to it, my ‘whip’).  I loved my Mini with all my heart, but being in a one-bedroom apartment and driving a car with ‘small’ in the name, plus commuting into the claustrophobia of the city every day ~ I felt as though I wanted to stretch and every time I tried, my arms and legs were bumping into something ~ penning me in.

I’ve been lucky that many things have changed recently ~ the new car, the new furniture, and most importantly, the new business offices for my company.  Now instead of sitting in an hour’s worth of rush hour traffic, I’m just driving to the next town over.  It means less time alone for Lucy, less stress for me … more space.

This weekend we are hosting the man’s family, and we *finally* have a place for them to sleep that isn’t piles of blankets on the floor.  Tomorrow, my parents will be here as well, and we will all break bread together (for the first time) over Easter luncheon.  Today I prepped my asparagus bisque (which I am serving chilled) and made craft-y DIY centerpieces that I found in “Good Housekeeping.”  I’ll share all that tomorrow ~ but for tonight, we’re noshing on Smitten Kitchen’s Buttermilk Roast Chicken with pull apart bread and a baby spinach salad with honey-roasted almonds and pear slices.

Hope you’re enjoying Easter weekend as well.