In some far-reaching corner at the back of my mind, I keep hoping and praying that I won’t have to return to a life of reality.
Reality in the sense of a 9-to-5 job at the office, working for someone else’s dream and putting the brakes on my own. Reality in the sense of a stable monthly salary from a position that will give me economic stability and security, but nothing that makes my heart beat with excitement.
In the last two months, I’ve been trying my hand at doing work that matters – refining myself as a writer, recipe developer, food stylist and food photographer, showing up day after day, whether I feel like it or not.
There’s progress for sure, and while it’s not as quick as I hope for it to be, I know there’s a slow and steady movement towards my dream.
I dream of using my words and photos to touch and impact those who see them. I dream of inspiring and moving something inside people’s hearts. I dream of making my life count.
What I’ve discovered in the past few months of working towards this dream, is that when you work for your dream, there will always be ups and downs and moments of triumph followed too quickly by moments of discouragement.
But despite the highs and the lows, which aren’t always in our control, there are things that we can determine – things like being consistent, reaching towards our goals and trying over and over again, even if we keep falling down. And when we continue pushing through, reaching forward, beating the resistance that’s trying to derail us, results start to show.
There’s an exhilaration that takes over and an adrenaline rush which pours through my veins whenever I’m doing work that I truly love.
Every time I write a post that resonates with my readers, its makes my heart beat loudly, like the ringing of church bells on a clear Sunday morning. Each time I hit a recipe that is well-received, and people ask for seconds, I punch the air in victory.
Every time I style a plate of food and the composition calls out to me, I feel a light tingle run over my skin. And every time someone tells me that my food photography has dramatically improved, I know deep down inside that I’m doing things right.
Life feels optimum when I’m doing the things I love the most, and maybe that’s what makes me feel like I’m living a dream, instead of the reality that I think people expect me to live.
Reading Jane’s thoughts on her bold move to give up her secured bank position in order to return to Buenos Aires, I came to a jerk and realized that I’d been looking at it all wrong.
In Jane’s poignant words, “By the end of the day, the only thing that is important is that I am living the life I want. And as long as I don’t have to beg, borrow or steal, and can still live and support the life I have as part of my bigger vision, nothing else matters.”
Whoever said that the life I’m living now is not real?
Which part of it is not real?
I’m taking concrete actions to reach a goal that’s mine and mine alone – showing up every single day and putting in the effort to take me closer to my dream. That’s pretty much damn real to me.
Even if I don’t have a car or a house in my name, or a six-figure annual pay check, it doesn’t in anyway make the life that I’m currently living any less tangible than it is now.
Neither would having a ton of material things make my life more real, because I am on track to reaching my dreams.
So in this wonderful, amazing life that I am so fortunate to live, I give thanks.
Here in the US, November is time for Thanksgiving, and I am so grateful to God for this beautiful, real life that I get to live.
Today, let’s give thanks.
Thanksgiving is synonymous with roast turkey, and turkey is almost always served with cranberry sauce.
Here’s a simple, homemade recipe for rich cranberry sauce with a hint of lemon, made from scratch in 20 minutes flat. It’s so easy and convenient to make, it just doesn’t make sense for you to buy it.
Take a bowl of homemade cranberry sauce to your Thanksgiving dinner, and wait for them to pile on the praises.
- 1 cup of sugar
- 1 cup of water
- 2 tablespoons of lemon juice
- 4 cups of fresh cranberries, cut into halves
- In a large pot, place sugar and water and bring mixture to a boil
- When mixture starts boiling, place cranberries and lemon juice in and return to a boil, then bring down to medium-low and let sauce simmer for around 15 minutes until it has achieved a thick jam-like consistency
- Store in glass jars in the fridge