It’s been exactly a week since we returned to Argentina, and between meeting up with friends, catching up with Juan’s family and searching for an apartment to rent, I’ve barely had time to sit down and write.
The first 10 days of our January have been rushed, filled with activities and endless things to do – and I expect the rest of the month to look pretty much to same. Today, I’m stealing a couple of moments to slow down, and let a bossa nova playlist run in the background while I scribble down some of my thoughts.
We’ll need to decide on an apartment very soon, and move the stuff we currently have at Juan’s mum’s place – where we’re currently putting up at – to the new flat.
Most of our clothes are already in luggages, since most of them are winter stuff, but we still have books and miscellaneous items to clear, something that I’ve been procrastinating but will eventually have to get done.
2016 has also begun in a completely surprising way – I will now officially become my own boss and can focus entirely on growing my business and dedicating time to my work as a food blogger, recipe developer and food photographer.
It still sounds pretty foreign to me, but I trust that things will work out as they have always done. It does seem scary not to have a job with a fixed monthly salary anymore; but I believe this is the personal and career breakthrough that I’ve been desperately needing. I know it’s the push into the unknown that can catapult me to reach my dreams of doing what I really love best.
There is a quote on the front of my new journal that says “Don’t wait for tomorrow. Today is the day.” It couldn’t have come in a timelier fashion.
Today is the day to chase our dreams. Not tomorrow. Not next week, next month, or next year. And today is the day I choose to dedicate time and energy to doing what I’ve always wanted.
I’m extremely excited to see what the rest of the year will bring; but I know that it’s best to let things unfold in their own time. I’ve got great dreams and plans for this amazing year, one that I know will be the best year yet.
In the meanwhile, here’s a gluten-free blood orange yogurt cake that is a great way to kick off the year. I made it on our last full day in DC; as we drew nearer the close of a beautiful chapter and the opening of a new one.
This blood orange yogurt cake is soft, moist and has a hint of blood orange in it. (How pretty are blood oranges by the way??)
It’s a cinch to make, comes together very easily and you can have freshly baked cake in under an hour! We devoured the cake within a day, and I’m sure you’ll love it as much as we did too!
Have an amazing week ahead.
Sending all my love from Buenos Aires.
This blood orange yogurt cake is soft, moist and has a hint of blood orange in it. It’s a cinch to make, comes together very easily and you can have freshly baked cake in under an hour!
- 1 3/4 cups of gluten-free all purpose flour
- 2 teaspoons of baking powder
- Pinch of salt
- 1 cup of sugar
- Zest of 1 blood orange
- 2 tablespoons of blood orange juice
- 2 large eggs
- 1/2 cup of Greek yogurt
- 1/4 teaspoons of pure vanilla extract
- 1/2 cup of melted butter
- Pre-heat oven to 350 deg. Fahrenheit (175 deg. Celsius)
- Grease and line a medium loaf pan with parchment paper
- In a large bowl, combine sugar and blood orange zest together, then use your fingers to rub the sugar and zest together until sugar is moist and fragrant
- Add eggs to sugar and zest and whisk until pale and frothy
- Add Greek yogurt, blood orange juice and vanilla extract and mix well
- Sift in gluten-free all purpose flour, baking powder and salt and whisk until well-combined
- Use a spatula to fold in the melted butter into the batter until the batter is glossy
- Pour batter into the prepared loaf pan and bake for around 40 to 50 minutes, or until a toothpick inserted in the middle of the cake come out clean
- Allow cake to fully cool before removing from the pan and slicing
- Category: Dessert
- Cuisine: Gluten-free