It’s raining out once more, and according to the weather forecast, this picture of cloudy skies and light showers is likely to repeat itself for the rest of this week.
Rainy, grey days like today are precisely the sort of days that I should be staying at home, taking refuge on the large beige couch that we have in the living room; or sitting at my desk next to the kitchen, blasting music from my speakers as I write.
Yet instead of staying at home, I still decide to head outside despite the rain, clutch my blue tote bag under my right arm, and hurry to what’s already become my current favorite out-of-home workspace.
So here I am, at my neighborhood Starbucks cafe where I’m beginning to recognize the baristas with their forest green aprons and black caps.
I’m looking out of the window in front of me from my corner seat, where people are hurrying past to avoid being caught in the rain; and I’m thankful that I’m not stuck outside, but indoors instead with a steeping mug of hot green tea to my left and soothing country music playing from the speakers.
It’s been exactly a month since we arrived in Washington, DC, and strangely it seems like it’s been years instead. It still surprises me how easily we’ve adapt to our new surroundings and how we’ve accepted a culture that’s extremely distinct from that in Argentina.
I’m also amazed at how much I’m enjoying this new lifestyle and the freedom to focus on what I’ve always loved and dreamt that I’d one day do full-time.
Yes, I’m talking about writing.
To be able to dedicate my mornings and afternoons to honing this passion that was first kindled at the age of ten, is definitely a luxury and a dream come true. Not many people are able to work at what they love doing. Worse yet, not many people even know what they love or want to do.
I’m crazy grateful that life is amazingly good.
That despite rainy fall days, I have the freedom to choose where I work and write; and that despite working even harder than ever, I know that I am at least doing what I love.
I read somewhere online that it takes about 10,000 hours of practice at any craft to eventually get great at it. I also heard on a podcast I listened to last week that the most important thing to do is to show up – keep on working at something long enough and you’ll get better, one day at a time.
Basically, the general idea is this: that it doesn’t even matter if you’re not among the best; what does matter though, is that you keep conquering resistance day after day, that you don’t stop hustling but keep going at it instead.
So that’s what I plan to do everyday – take words and put them on a page; make them string together into a story that captivates; and bring life to paragraphs that will grab the attention of those who read them.
And most importantly, make a lasting impact on the lives of the people who come into contact with my writing, even if only for a brief, fleeting instant.
I want to make this life of mine count.
I hope for each line I write to edify and inspire; and for each post to bring meaning to something deeper.
Annie Dillard’s quote has scribbled itself onto my heart. I’ve mentioned it a couple of times before but it’s definitely worth repeating it again.
“How we spend our days, are how we spend our lives”.
Are you making your days count?
In the meanwhile, here’s a deliciously sweet dessert for these early fall days, when the weather’s grey and dreary, but your spirit is up and brimming with excitement over the work you’re going to do.
A bed of warm blueberries and raspberries bubbling in their juices below a canopy of crispy oven-baked oats..this gluten-free mixed berry crisp is simply amazing and comforting.Print
A bed of warm blueberries and raspberries bubbling in their juices below a canopy of crispy oven baked oats.. Sweet ain’t it?
- 4 cups of berries of your choice (I used a mix of fresh blueberries and raspberries)
- 2 tablespoons of brown sugar
- 3/4 cup of rolled oats
- 1/4 cup of brown sugar
- 2 tablespoons of gluten-free all-purpose flour blend
- 1/4 teaspoon of salt
- 1/8 cup of cold unsalted butter, cut into chunks
- In a large bowl, combine the berries with the 2 tablespoons of sugar and mix well, then set it aside for 5 to 10 minutes.
- In the meantime, pre-heat oven to 375 deg. Fahrenheit (190 deg. Celsius)
- Grease four ramekins with butter and set aside
- In another large bowl, combine rolled oats, brown sugar, gluten-free all-purpose flour, salt and butter chunks, and the use two knives to cut up the butter into smaller pieces in a criss-cross motion, mixing all the ingredients as you do it.
- Divide berry-sugar mixture evenly among the four ramekins, and then sprinkle them on top with evenly divided portions of the crisp mixture.
- Place the four ramekins on a baking tray and bake until the crisp is golden brown (around 25 minutes if you used fresh berries, or 40 minutes for frozen berries).
- Serve berry crisp warm with a small scoop of cream fraiche
- Category: Dessert
- Cuisine: Gluten-free