The lake was still this morning, the kind of still that makes you set down your coffee and listen with your whole body. Pelicans drifted quietly across the water and the sky above looked like a watercolor that hadn’t quite chosen between blue and gray. I sat on the porch, wrapped in the silence, and whispered a word I’ve been learning: interim.

Interim sounds like a waiting room word, like pause or hallway or someday. But the truth is, we’re always living in an interim. Between what was and what’s next. Between the dream and the move. Between the leaving and the arriving.

A few days ago, my husband posted on Facebook what we’ve been whispering over coffee and late-night walks for years: we’re planning a move back to the Pacific Northwest. Not next month. Not next season. But within the next two years. It’s finally in the plans. And yet… here I am. Still in Texas. Still at the lake. Still walking the beaches in the early morning and hiding from the heat in the afternoons. Still in love with the slow rhythm of late fall and winter in this little corner of the world.

The interim is not a season to race through. It’s not filler. It’s not fake. It’s where the real stuff happens. It’s where I learned to show up with a pen and paper again. Where I started writing down recipes, taking pictures of pasta, and finding myself again in the sizzle of garlic in the pan. Today’s recipe is pure interim energy. It’s warm, comforting, a little messy, and incredibly satisfying. It’s a meal that doesn’t require fanfare just a few humble ingredients and a willingness to be where your feet are.

Warm Red Potato & Polish Sausage Salad

What You Will Need:

• 2 ½ lbs. red potatoes (about 8), cut into bite-sized pieces
• 1 cup water
• ½ tsp salt
• 1 package Polish sausage, sliced and browned
• 2 stalks celery, thinly sliced
• 2 green onions, chopped (separate greens)

Dressing:

• ½ cup mayo ( I prefer Hellman’s Olive Oil)
• 2 tbsp white vinegar
• 1 tbsp Dijon mustard
• ¼ tsp ground black pepper

What You Will Need To Do:

1. Steam the potatoes:
   Add 2 ½ pounds of bite-sized red potato chunks, 1 cup of water, and ½ teaspoon of salt to the Instant Pot. Set to STEAM for 5 minutes. Lock the lid and press START.
   
2. Brown the sausage:
   While the potatoes are steaming, slice 1 package of Polish sausage into bite-sized pieces and brown them in a skillet over medium heat. Set aside to cool slightly.
   
3. Make the dressing:
   In a large mixing bowl, whisk together:
   • ½ cup mayo
   • 2 tablespoons distilled white vinegar
   • 1 tablespoon Dijon mustard
   • ¼ teaspoon ground black pepper
     
4. Prep the veggies:
   Thinly slice 2 stalks of celery and 2 green onions (separate the green tops to stir in last). Add the chopped veggies to the dressing bowl.
   
5. Combine & stir:
   Once the Instant Pot timer goes off, press CANCEL and manually release the pressure. Carefully drain the potatoes and transfer them to the bowl with the dressing and veggies. Add the browned sausage. Stir everything gently until evenly coated. Fold in the chopped green onion tops last.
   
6. Serve it warm.
   It’s best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days in the fridge.
   
   Note: It’s still good cold, but the warm version? Chef’s kiss.

So here’s to the interim. To cooking something cozy while you wait. To being present before you pack. To loving the life that exists in the meantime. Because even in the hallway, there’s beauty. Even in the in-between, there’s flavor.
What does wholehearted living look like in your own “in the meantime” season?

Gracefully yours,

Help keep the words flowing and the stories brewing.
Buy Me a Coffee

Reference
Niequist, S. (2024). Celebrate Every Day. Zondervan.