i’ve now been an expat in france for more than a month. i’ve shifted out of the mindset of being on vacation, and have tried to figure out how i can comfortably make a life for myself here. in doing that, i’ve learned that there’s a balance between being in a new place and wanting to be like the locals, and maintaining the things that keep me…well, me.
as lovely as it is to sip an espresso (here, it’s simply “un café”) in the mornings while snacking on a croissant or a pain au chocolate, i’ve realized that part of moving away and starting a new life is knowing what’s important to keep with me, and what’s worth a change. i’ve become a sucker for breaking a piece off a freshly baked baguette and trying not to inhale it, enjoying 50 centime double espressos at break time, perusing the chocolate bars and always keeping one stashed in my room, and trying my luck at whatever 2€ piece of cheese i feel like trying at the grocery store. i’ve learned the nuances of ordering a bottle of water at the restaurant, opting for “le menu” when it’s available, and replacing my café with “une noisette”, s’il vous plâit.
but there are things i’ve kept with me. sandwich bread (“american style”, as they call it) & cold cuts in my room for lunchtime, eating a full breakfast (instead of the un-filling bread with butter and jam), and always having a stash of instant noodles on hand. it may not be french, it may not be sexy, but it keeps me sane.
(for the record, i’ve already started a list of things i need to bring back after the holidays. on the top: almond butter.)
the thing about moving to a whole new place is that, romantic notions aside, it’s hard! you don’t realize how much of the comforts of home you take for granted until you don’t have them anymore. and you don’t realize how much of yourself is in your habits until they’re different from everyone else’s.
but being in these situations, as challenging as they are, are also incredibly introspective. i’ve learned more about what makes me me in the last month, then i think i ever knew after years of living in canada. and i expect that in the coming months, as i start to work more closely with my group mates from greece, taiwan, china & japan, i will start to see more of those distinct characteristics that i thought were common among everyone.
but for now, i’m content to know that i can contribute. and that there’s a reliable ramen spot in the heart of paris whenever i need a familiar taste. that is, until i get my hands on some asian cooking basics (e.g. soya sauce, oyster sauce, chinese veggies). then i’m bringing home to jouy….