The past six months have shown me that if I set my heart to something, I will reach it, as long as I work on it a bit day by day, constantly trying to move towards my goal.
When I first decided earlier this year to dedicate most of my waking hours to writing and photography (food photography in particular), I wasn’t exactly sure where this path would lead me to. All I knew was that everything was pointing towards that – and I desired to finally do something that makes my heart beat; work that is real, instead of working for someone else’s dream.
And so I moved forward with my gut instinct, pushing towards this dream of being a full-time photographer and actually making a real living out of it – not just hanging on the tightrope.
To be honest, I’ve never worked so hard in my life; I write posts on weekdays and in the weekends, shoot daily and even on public holidays, and squeeze time to edit photos in between.
I’m constantly thinking about how to better my photography skills and trying to improve by practicing all the time.
And even as I work my ass off; even though I don’t really take a break on weekends; I am exceedingly happy.
I kid you not.
I wake up with a smile on my face; there is a spring in my step as I begin a new shoot; and I am constantly challenged in my field.
There’s a quote by Goethe that I love; I return to it over and over again to remind myself that if there’s anything I really want, all I have to do is to begin it now.
“Until one is committed, there is hesitancy, the chance to draw back — concerning all acts of initiative (and creation), there is one elementary truth that ignorance of which kills countless ideas and splendid plans: that the moment one definitely commits oneself, then Providence moves too. All sorts of things occur to help one that would never otherwise have occurred. A whole stream of events issues from the decision, raising in one’s favor all manner of unforeseen incidents and meetings and material assistance, which no man could have dreamed would have come his way. Whatever you can do, or dream you can do, begin it. Boldness has genius, power, and magic in it. Begin it now.”
Now that I am living my dream of working as a photographer full-time, I am completely convinced that if you’re determined to achieve something, the universe will collude to help you get there.
You just need to do it now.
Don’t hesitate any longer. Go and reach for your dreams.
Today I have a beautiful red pear galette to share with you.
It’s the first time I’ve ever tried red pears, and when I first saw them the other day in the market, my heart started beating fast.
They were there, sitting all beautiful and splendid in their red-hued glory.
You probably already know from my previous post that I have a weakness for beautiful seasonal produce. These red pears had me the moment I saw them. I had to get them – even if I had completely no idea what to do with them.
After I got home and these gorgeous pears had been sitting on the counter for an entire day, I finally knew what I would use them for. I would make a simple and rustic galette with a store-bought tart crust that I had in my freezer. The pears were already so pretty, they didn’t need a complicated recipe for their beauty to shine through.
Here’s how you can make it – I promise it’s really easy.
Pre-heat your oven to 350 degrees Fahrenheit (180 degrees Celsius), and line a baking sheet with a silpat or parchment paper, then place the store-bought tart crust on the prepared baking sheet.
Core and cut the red pears into thin, even slices and then mix them with a little bit of lemon juice.
Place the pear slices in the middles of the tart crust, leaving around three inches of crust between the filling and the edges.
Now gently fold in the tart crust to create the galette, before brushing the exposed tart crust with egg yolk.
All that’s left to do is to bake the galette for 40 minutes, until the tart crust has turned golden brown and then allow it to cool slightly before slicing and eating!
- 1 large gluten-free round store-bought tart crust (or you can make your own if you prefer)
- 2 large red pears, cored and sliced thinly
- ¼ cup of fresh lemon juice
- 1 egg yolk
- Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius)
- Line a baking sheet with a silpat or parchment paper
- Place the tart crust on the prepared baking sheet
- Mix red pear slices in lemon juice and place pear slices in the middle of the tart crust, leaving about 3 inches of tart crust between the filling and the edges
- Gently fold in the edges of the tart crust to create the galette
- Use a brush to brush the parts of the exposed crust with the egg yolk
- Bake red pear galette for 40 minutes, until tart crust is golden brown
- Allow to cool slightly before slicing and serving